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About The Sunday Oregonian. (Portland, Ore.) 1881-current | View Entire Issue (Dec. 25, 1910)
1 THE STJTAY OItEGONIA POT.TI.AyP. DECEMBER 23, 1910. WOMEN FIGURE PROMINENTLY IN COMINGS AND GOINGS OF TODAY His. Gwendolyn Burden, of New York and Newport, Heiress to Millions, Is Reported Engaged to Prince Francis Joseph of Braganxa, Whose Bro ther Was Xing of Portugal. . h ' "4 v..-. NEW YORK. Dec. 14. (Special.) Jat as Prince Miguel of BiU la taking steps to It possession of '.hs Portuguese throne, his brother. Prince Francis Joseph. U reported n 4cd to mJTT Miss Cwsndolyn Bortert ti Tork. Miss Burdsn will Inherit many millions. 8t Is u well known In Newport as In New York. It la said she met Prince Francis Joseph at the time of his brother's marrtas to Miss Stewart. Several women filers nara achieved fame In France. The best-known of them is Uelene Dntrleu. She now holds the record for the longest continuous flight by a woman, but Mile. Marrlngi : k atrrrlns to take the record away from her before the end of December, for a CANDY RECIPES SUGGESTED Lilian Tinglo Giree Miscellaneous Ways for Making Sweetmeats Easily and Economically. BY UUXX TIVOUB. CA-NDT Series No. 7. In response to several requests I -! sreek a lew suggestions for choc olate fillings, and some miscellaneous recipes for easily-made caadles Chocolate Filling No. 1 Soften In separate bowls ea.ua! parts of marsh mellows and fondant cream. Beat well together and run Into starch molds. The coloring; and flavorlna- en -rled. Vanilla, peppermint, violet and roes flavoring, colored, respectively, rream. green, lavender and pink, are usually most popular. Italian Creams 'With Egg Two cup sugar. 1 cup thin or H cup thick glu cose: H ounce gelatine; 1 era white. 1-1 cop water. Cook the sugar, glucose ad water to the soft ball. Add the gelatine, previously soaked and dis solved la the usual way. Let cook Beat this up. and combine with the stiff beaten ecs white; then add S cups fon dant, softened over hot water, and run late molda. Let stand over night be fore dipping. Ce a rather bitter choc olate for costing. Milk Chocolate Cook S cups sugv. 4 tablespoons glucose and 1 cup cream as for fondant- Take care it does not bom. Pour upon one stiff-beaten egg whit and beat until Just soft enough to run into molds. Flavor with va nilla. If liked, use chopped nuts or Frenrht fruits, working them la as In French nourat. Nought Ftlllnas t'se French or Turkish nougat, cutting la neat on ions pieces and allowing them to dry a, uttle before dipping. Orange Creams To one small class fine-cut orange marmalade, add grad ually enough sifted confectionery sugar t make a cream which can be molded. Or make It suffer and shape with the bands. Instead of running Into molds. Grape, apple, peach or quince marma lade all make good "raw" creams. Fruit jellies may be similarly used: but more sugar, in proportion, will be needed than In the marmalade creams. Nuts ran also be worked Into these. The acid of the fruits tends to keep the aoa-ar from hardening, althougn the creams may be flrtrf enough to handle. Nut Centers Work to a paste equal parts blanched and ground nuts pea nuts, almonds, walnuts, pecans or Bra ail nuts, and sifted confectionery sugar. If te se used Immediately, moisten with creanr; otherwise use water or eg white. If liked, a little almond MMBts or vanilla my be added. S&apa wtib the hands and let dry a little be fore dlpptnr- Marshmallow Centers Before dip plug marshmallows. either bought or name-made, blow oil the surrounding v ..." v' ? prise offered by the French newspaper Femlna. One of the picturesque figures of the old Mormon regime waa removed by tba death of Mrs. Harriet Amelia Young. 8 he died last week, at Salt Lake Ctty. She was married to Biigbam Young In ISO. She was bis 17th wile, and for her he built the Amelia Palace in Salt Lake City. Mrs. Young was Harriet Amelia Foleotn. and ahe is a native of Buffalo. N. Y. Up to the time of her death Mrs. Young was a firm believer in Mormon Ism. She was a distant relative of Mrs. Qrorer Cleveland. Miss Marguerite Hendrlckson John ston, the handsome daughter of Mr. and Mrs. Oeorge Johnston, of Detroit. Is to marry Allen Lyle Corey, the son of WU1- starch with bellows. Peppermint, rose or caramel marshmallows make at tractive chocolate centers. Nuts or cherries rolled In fondant make goo centers; so do stuffed dates, stuffed raisins and apricots or apple-paste shapes, recipes for which have been riven in these columns. Caramels, too, nay be dipped, as well as any of the pulled and creamed candles. If shaped. Butterscotch, pulled and rolled out thin, makes good chocolate chips. Maple Sugar Candy One pound soft maple sugar. l- cup thin cream. 1-1 eup boiling water: l-I cup walnut or pecan meats. Break up the suttee Add the water, then the cream. Cook to the soft ball, not quite to the hard balL Remove from the fire: cool: beat until creamy: add nut meats: pour Into a buttered pan. and mark In squares. Ginger Candy-Make as above, uslne 1 cups brown sucar. H cop "ater. 1-1 cup syrup from Chinese ginger. 1-4 cup chopped ginger. l- cup nut meats. Scoanut candy Is similarly made. Answers to Correspo BT LILIAN TINGLE. NO information can be given by tele phone. Inquiries should be sent In wrltlnc to this office. Portland. Or- Dec 5. Can you teU me what to put In elder to make sod vinegar In a short time? R- 8- The change of the weak alcohol, la the cider. Into acetic acid may be ac complished by simply exposing- the liquid to warm air. but the change Is usually accompanied and greatly aided by the presence of the so-called vin egar plant." or -mother of vinsgar" a brownish ailmy felted mass of bac teria, which multiply rapidly during the production of the vinegar. Some of these organisms can be obtained from good vinegar previously made, and the new brew can be Inoculated with them as bread Is Inoculated with yeast. Instead of depending upon -wild ferments' from the air. The latter method Is comparable to the "sour dough" or 'salt-rising" procesj of 1 bread fermentation, ooroi psuyio ( a vary little molarsea to the cider to aid fermentation. Dome cflwp n.ce Is made by a quicker chemical process, but all good table vinegar la produced by bacterial action. Portland. Or, Dec. 14. Would you kindly publish a recipe for deviled crab, and also a good dessert to serve at a card-party. Ice cream Is so unsat isfactory. S. B. B. Deviled crab Is simply scalloped crab, rather highly seasoned, and its access depends chiefly la knowing the taste of the eaters and adapting the sea soning to that. Crabs, too, vary in lam E. Corey, the steel magnate. Miss Johnston Is very popular is social cir cles. Her father Is one of Detroit's fore moat business men. Mr. Corey is in his senior year st Yale and has been made captain of the Yale baseball team for ths coming season. The marrlege will probably take place early next Summer. Mrs. Mollis Netcher. owner of the Boston 8tore. Chicago, completed re cently the largest realty deal that was ever negotiated in that city. She bought for 1.00.000. from the Letter estate, the fee of the land on which Hlllman's Department 8 tore stands. At the death of her husband she received the S00. 000 Insurance which he carried on bis life, and following his example, she In sured her own life for the same amount, which later she increased to 1.000.000, the amount she now carries. with lb cups sugar. V, cup milk, tea spoons butter. l-I cup shredded cocoa nut; teaspoon vanilla. Cut-up cher ries may be mixed with or substituted for the oocoanut. Pralines I cups white sug-ar. 1 cup maple syrup, Vt cup cream, 1 cups hick ory or pecan meats. Boll to a soft balL Cool, and beat until creamy. Add nuts and drop from Up of spoon on but tered paper. Date Plnoche Five cups sugar. 1 cup cream. H teaspoon salt. V4 cup maple or corn syrup, H cup cut-up dates, 1 cups walnuts. Cook together Vii cups augar, the ayrup and the cream. In a small pan slightly caramelise cup surer. Dissolve In V cup water and add to the rest of the candy. Oook all to the soft ball stage. Coo I. beat; add nuta and dates and drop from end of spoon or pour into buttered pans. Fudge Two cups white sugar. 1 cup brown sugar, 1 eup cream. 2 tablespoons butter, h to 1 square unsweetened choc olate. 1 teaspoon vanilla. 1 cup nut meats. Cook as above to the soft ball. Cool; beat: add Oavorlus and nut meats and cut In squares. . , Remember that in all candies of the above type, fondant rules should be re membered, especially as to covering the pen at llrst. and letting the mixture cool before beating. Candies with cream or milk burn more easily than water mix tures and may nave to oe mrna. ndents flavor, so a recipe mm " ona day may seem flat and tasteless next time It la tried. The following is a typical recipe, which can be modified to individual taste. Make a rich cream sauce, using lie tablespoons flour to S tablespoons but ter and 1 cup of cream. To S cups carefully picked crab meat, add 1 tea spoon mustard. IV teaspoons chopped parsley or gTeen pepper (both together may be used), 1 tablespoon lemon Juice, or taragon vinegar, a grating of nut meg or a little mace; 1 tablespoon Wor cester sauce. 1 teaspoon (or less) onion juice, a pinch of clove, a pinch of al aplce; salt and cayenne to taste. Some people use also a little paprlca. a little sherry is approved by others. Add the minced yolks of or 4 hard-boiled eggs. Pour the cream sauce over the seasoned crab meat, blending with the least possible stirring, to avoid "ropl ness." Fill small crab shells (If avail able) with the mixture; bruslf the sur face with egg-white; cover with sifted cracker crumbs. Brush the whole of the shell with egg-white, and fry In deep fab draining carefully on pap' . Where the proper kind of shell Is not to be had. tbe deviled crab mixture is sometimes served in ramekins, or any preferred cases, and browned In the oven. Garnish with parsley and lemon. It is rather hard to suggest a dessert that will prove as generally popular as lee cream In some of Its many modi fications. I could Judge better If I knew In what respect you consider Ice cream "so unsatisfactory." It is capable of endless variations, is easily served, generally liked, and can be pre pared well in advance without deter ioration, or can be ordered from out sideall of which to my mind are distinct virtues In a dessert. A salplcon of any preferred fruits, served in glasses and accompanied by choice little cakes, would be good and h. rr vnn cnulA have some cake-cups' filled with whipped and flavored cream eomoinea wim cuuppou French fruits and nuts. Or you could .... .Via mnv BrnflA Belatine desserts. Most makers will supply, on request, a book wun a u&zzuus of recipes, based on the four types- -plain Jelly, Jelly with fruits, whipped Jelly, Jelly combined with cream or eggs. Choice little tarts or fanchon ettes lemon, pineapple, chocolate, caramel or pumpkin might be used, or the famous almond tarts, known as "Richmond Maids of Honor." or some form of "French pastry" that avoids the bakery stamp. Or a rich German "torte" might be chosen, or even at this season, tiny individual mince pies, English fashion. In the selection of a dessert, so much depends upon the rest of the menu selected, upon style of service, and individual taste. Ba varian creams or charlottsi are easy and usually wall liked. Anything to which the name "marshroallow" can be attached usually proves attractive, and old-fashioned "triflee" and tipsy cakes" have a charm of their own. "8y!labubs" would be both good and traditional at this season, and look pretty served In tall glasses, with a sprig of holly beside the glass. Let me know If you went any particular re cipe. Warrenton. Or., Dec 18. Can you give me a recipe for turkey-dressing In -which fruit is used? I think it Is a German dressing. Also a recipe for caramel and maple filling for cake? If you will answer these through ..ie col umns of The Oragonian, I wiil be very grateful. MRS. M. B. I wonder If either of the following Is what you want? . One cup rice, 12 large chestnuts, "A pound washed currants. M cup butter, 1 ounces blanched almonds, tea spoon each paprlca and cinnamon: salt to taste. Wash and boll (not stew) the rice, but do not continue cooking until quite soft. Combine with the other ingredients, having the almonds shredded and the chestnuts cooted and cut in pieces. . . (2.) 4 cups sifted stale bread crumbs. - cup (or more If liked) melted butter. H cup seeded and chopped raisins. eup walnut meats, broken; salt and pepper; a little sage. If liked. (i.) 1 cups sifted crumbs. 1 cup chopped apple. I-S cup butter, cup seeded and chopped raisins; pepper and salt to taste. Caramel Cake 1 cup sugar, with 1 tablespoons taken out; cup butter or mixed shortening, Vi cup milk, 2 cups flour, 2 level teaspoons baking powder, a pinch of salt, 4 egg wh'tes; mix In the usual manner for butter cakes with egg whites only; flavor with vanilla, or slightly brown the extra 2 table spoons sugar, and use, dissolved In milk, as flavoring with less vanllla. TTiin.,.- i xj. A.ma lla-ht hrown susrar or white sugar slightly caramelized oy heating in very not oven, i woiBtpuuii. butter, H cup milk or cream; melt the butter; add the sugar, stir until dis solved In the milk; heat to boiling point, boil about 13 minutes; beat until creamy, flavor with maple flavoring or caramel. No. 2. Make as above, using 1 1-8 cups brown sugar, 2-3 cup grated ma ple sugar, cup butter. 2-3 cup cream. No. 3. A good maple or caramel . .i j- . ,i . r- ffiiiowtnc tke usual method of "White Mountain" boiled frosting, using 114 cups orown susr, U cup white sugar, or maple sugar; H cup water, 2 egg whites. H tea spoon vanilla: maple or caramel flav oring to taste; chopped nuts may be added If liked. Fondant may also be flavored with caramel or maple and vanilla and used for cake frosting. Portland. Or, Dec. IS. Please send me a recipe for making cream centers, using glycerine. When making fond ant to be moulded Into shape by the use of starch. Is It made different from hand rolls or Is the cream melted over again before pouring into the moulds? Please tell me why home made chocolates and other candy tastes so much sweeter than factory made candy. E. s- I am sorry that your second letter reached me too late for Insertion In last Sunday's paper. No recipes can be sent to correspondents, though I am always glad to give recipes or sug gestions in these columns. It is most convenient to answer your t nrdnr. Where home-made chocolates seem sweeter than factory-made ones tinis is uui always the case) the difference may be due (1) to the use. In the factory, of a larger amount of glucose, which is less sweet than sugar; (2) to the use of a more bitter or strongly flavored i v..n K. n.n.llv selected bv IZ 11 IV-U IBID .11 ...... J " amateurs. Fondant for moulding Is often made sorter man uu w ucu for dipping, by the use of a larcer proportion of glucose. Any fondant, usually requires to be slightly heated, over hot water, before pouring It into moulds. Be very careful not to get it too hot and thin, or the centers will be hard. A few drops of acetio acid Is added by some manufacturers to keep the centers soft, but this Is not to be recommended on hyglenio grounds. I have no fondant recipe calling for glycerine, nor do I see any particular advantage in using it. A teaspoonful worked into over-firm fondant would undoubtedly make It soft, but this can easily be attained In other ways. You will find some recipes for soft cream centers in another column. Very soft centers are sometimes frozen be fore being dipped, but the amateur sel dom cares to take this extra trouble. Recipes for Christmas Cookies. SOFT MOLASSES COOKIES One cup of molasses, one and three-fourths tea spoonfuls of soda, one cup of eour milk, one-half cup of melted shortening, two teaspoonfula of ginger, one teaspoonful of "It Put the soda with the molasses and beat thoroughly; add milk, shortening, ginger, emit and flour. Only enough flour must be used to allow the mixture to drop easily from the spoon; so Judg ment must be exercised as to the quan tity needed. Let the batter stand sev eral hours In a cold place to chill thor oughly. Take one-half of mixture at a time on a lightly floured board, and roll lightly to one-fourth of an inch thickness, sbape with a round cutter first dipped in flour. Bake in a slightly floured or but tered pan. NUT GOODIES Yolks of two eggs, one cup of brown emgar, one eup of chopped nut meat, whites of two eggs, six table poonfuls of flour, pinch of salt. Beat yolks of eggs until thlok and lemon colored; put In sugar gradually, then the nuuj, the whites of eggs beaten stiff and the flour and salt after sifting them to gether. Drop the batter from tip of spoon on a buttered pan. let the blobs spread and bake In a moderate oven. 8ANDLETS One-half cup of butter, one cup of sugar, one egg. one and three fourths cups of flour, two teaspoonfula of baking powder, white of one egg. blanched almonds, one teaspoonful of sugar, one-fourth teaspoonful of cinna mon. Cream the butter, add sugar gradually and egg well beaten; then put In flour with salt and baking powder sifted with it. Chill, and toss one-half of dough on a floured board and roll one-eighth Inch thick. Sbape with a square cutter, and brush over each cake with white of egg and sprinkle with cinnamon. Split the almonds and arrange three halves on top of every cake. Bake In a buttered pan and slow oven. KTVTTT TF FT? A Nf.Ffi BAUER WRITES OF OPERA "GIRL OF THE GOLDEN WEST" Notwithstanding Americanism of Play on Which It Is B ased, of Its Action, Puccini Declares His Great Work Is Purely Italian, and Critic Agrees. BT EMIUS FRANCES BAUER. N' ETW YORK, Dec 24. (Special.) vnT mar three vears the nubile has waited with interest the result of that visit which Puccini made about three years ago to tbe Belasco Theater, where first he saw Blanche Bates in "The Girl of the Golden West." The composer was at that time In search of a book and in answer to my ques tion ha aald: "No I do not expect an Inspiration from America. I am not in need of Inspirations and I am run or music Hundreds of Ideas are flowing and surging through my brain. It la very uncomfortable to knoy that you have within you all the necessary ma teria;, the love to work, the energy and tlie ambition and yet not to find a booh upon which to lavish all this." But in "The Girl of the Golden West" Puccini found an appeal to his dra matic sense, but not more to bis dra matic sense than to his appreciation for and his understanding of the the ater, because he knew better tha.i any other that If he selected the Belasco play he would have to bring all hi mcstery to bear upon making that which in a play is essentially melo drama, onto a higher plane through the music It Is probable that no opera or drama has ever had so much discus sion before It was written as has had the one which haU its first presenta tion on any stage Saturday night at the Metropolitan. It has been tried out in courts of all sorts, and Juries com posed of the least capable as of the most important have passed upon It in all Its phases and In all Its possibili ties. What Puccini was going to do with It, how he was going to treat It, was as much of a problem to the composer himself as to anyone of those who were trying and had already condemned him. How many times he destroyed page after page and act after act we shall never know,, but we do know that he changed his libretto and librettist com pletely, when the work was almost finished. The questions heard on every lip were: How could Puccini write an American opera? How could he real ize the American type? What did he know of the Western mining camps? After the cast was announced there came a new flood of questions and of criticism: Hosv could Mme. Destlnn represent that type of woman, she so essentially German? How could Ca ruso look the part of Johnson, the horse-thief? In the first place, Puccini did not write an American opera and no one scouted the Idea that he did more than he. when he eaw the first billboards In front of the Metropolitan announc ing "The Girl of the Golden West" as an American opera. "American opera"! he cried, aghast. This Is no American opera, it is pure Italian opera." And the billboards were changed. "I bave not gone to geography, I have gone to primal - emotions," he said to me. "I believe the dramatic qualities of every human being are to be measured by a scale. In some localities certain feelings are stronger than In others and again people feel to a greater or to a lesser degree, but the real emotion, the only thing with which I can deal, or care to- for that matter, and which is the essence of all drama. Is not of a country or of a people." Yet H Is not to be doubted that geog raphy, atmosphere and types were all supplied by Belasco, that magician of stage managers, not only through the book, but through every detail of the performance which Puccini saw. Nei ther Is there a reason why It would be more difficult to place an American subject Into an Italian opera than to write an Italian opera on the Japa nese story of "Mme. Butterfly." or upon the essentially French one of "La Bo heme." After all. It resolves itself Into the fact that a book. In order to sus tain a musical structure, particularly one so colossal as Puccini builds, must have the elements to give all that Is necessary to the composer, and It may well be realised that David Belasco had It to give. The Girl of the Golden West" has many a lesson to teach Americans, the all-Important one being that in every section of this immense country are people quite as distinct from one an other in type as though they had been born In foreign lands. All of these have picturesque sides and they can supply inspiration, material or what ever one may chose to call It to him who has the ear to listen to the throb of nature and to see with the artist's eye. Xeir York has witnessed few sights to be compared in brilliancy and ex citement to that of Saturday night at the Metropolitan Opera-House, when The Girl of the Golden West," by Puc cini and Belasco, had its first production on any stage. The presence of the composer and of his distinguished as sociate contributed much to the inter est and enthusiasm which frequently verged on hysteria. When Toscanlnl raised the baton at 8-26 every seat In the house was filled and standees were there to the full limit of the law. At tbe close of the first act there were 14 curtain calls; when the great card game brought the second act to a gripping and sensational close there were 1, and when the final curtain dropped there were no less than 25. There were also silver wreaths for both the composer and playwright and there were flowers and laurel wreaths galore for the Interpreters, principal among whom were Mme. Destlnn, In the title role, Caruso as Johnson, alias Kamer res, and Amato as Banco, the Sheriff. The only other woman In the cast was Mme. Mattfeld, the squaw, and her part, as several of the other smaller ones, was significant, difficult and Impor tant. The Interest was very tense as was evidenced from the slightest at tempt at any sort of demonstration which was hushed down with obvious excitement until the fall of each cur tain. Most Important are the interpreters in a work of this sort, and of these it may be said early and heartily that It would have been difficult to assemble three more adequate in the primary roles or more able representatives of the smaller parts. To judge of the music several things ranst be reckoned with from the be ginning. Primarily the play is charac teristically American, not by reason of geography, of type or of national traits, but because of surpassingly quick ac tion. This Is one of America's contribu tions to the modern stage. At best, opera as we know It is stilted, because the music holds back the action, especially where strict musi cal form is regarded. Consequently In order to treat a book of such rapid action as Is that of 'The Girl of the Golden West," It was necessary to have 1 r ! " J If', a - w At v -4 - ; m-.l , . --A n " " ' - 'M i a PUCCINI, WHO GrVES PUBLIC FIKST grand OPERA BASED ON AMERICAN PLAY. the music conform with this condition. Puccini, a past master of form, a mu sician who understands the smallest de tail of classical construction, has cast behind him every shackle, In fact he has torn form to tatters and he has followed his imagination and his fan tasy with a freedom as bewildering as it Is astonishing. It cannot be said that this has never been done before, as it is the Idiom In which Debussy wrote, but Debussy, in his opera, bad for sub ject something poetic, mystical, filmy and undefinable which called for mere atmospheric tints, while Puccini was grappling with the most material and commonplace subject conceivable. Not that it was devoid of poetry, of a strong human appeal, and of real, healthy sentiment, but It is an elemental poetry rooted in the depths of nature of the same character as are the great crags and the gigantic trees of its locality. Under conditions like this, ths music can convey no geography, and If in it one must find American color, it must In the first place be found In th erapidity of action to meet the requirement of the story, and in the sincere, simple passlveness and the golden glow sug gestive of that picturesque country. In having done this, Puccini has accom plished his purpose. The man who was writing under Italian skies was not dependent upon superficial, external suggestions. He was creating with a deep cosmic consciousness which reached beyond oceans and beyond mountains. It Is unnecessary to repeat In detail the story; It need only be said that such changes as were made brought the opera Into three acts in which the prin cipal episodes were well preserved. During the very short prelude the curtain rises and the muslo works out into the form which It retains through out. There are few distinct arias, but there is much melody, continuous mel ody, in fact. In frank, recitative form. Some of this at times seems melodra matic perhaps commonplace, but never this unless the book either by word or by situation compels It. Not infre quently the conversation Is so collo quial and so matter of fact that no one short of a genius could have raised it into music Puccini has always been essentially modern In his methods, but he is more so than ever In this latest creation. This Is not due to the well-nigh over whelming force with which this obses sion has laid hold of the men who are writing now, but to the desire to get far from the conventionality of muslo built upon the diatonic scale. The scale upon which the modern writer works today Is pre-classle and lends It self therefore the better to the strictly elemental emotions. But with a mar velous subtlety of humor as well as a masterly skill In treatment, Puccini has built much around the pure major scale, which Is first heard in the waltz at the close of the first act and later as the love theme. This might be consid ered banal by those who cannot ap preciate the humor, the simplicity and the suggestion, on account of ears so attuned to modern dissonances that simplicity not only startles but offends. There may be a greater musical up lift, a greater emotional sweep, more genial expression and a warmer musical appeal In "La Boheme." "Tosca," and even In "Madame Butterfly,' but the mastery of orchestration in The Girl of the Golden West" places Puccini among the few geniuses of the present era. The extraordinary skill with -which he has handled bis subject has mani fested Itself In his remarkable blend ing of descriptive and suggestive music The former Is more material and there fore more likely to produce cheaper ef fects than the suggestive which embod ies ths higher, more subtle and elusive qualities. However, when bald repro ductions become necessary, as In the case of the storm, in the second act, Puccini has drawn the attention away from this coarser realism to the beauty of his original Instrumentation and in tricacy of effects, and In treatment of the card game he has held the orches tra out entirely except for the continu ous rhythmic throb of the bass viols used In precisely the same manner a did Strauss to describe the same emo tion during Salome's tense excltemend while awaiting the head of Jokanaan. And It is this throb underlying every measure of the work which makes lo vibrant, virile and responsive to the book In all Its phases. "The Girl of the Golden West" may be regarded rather as an Incident In the development of Puccini than as the great climax of his career, as there Is no doubt that with a book of a different character the deeper Puccini qualities) would reach greater heights. When we come from the work to its Interpreters, we deal with a completely new phase, that of types. Perhaps no where will be found a type further from what we are pleased to regard as Ameri can than that of the early Callfornlan, Johnson, the name assumed by the roadt agent Instead of his own, Ramerrez, may have been anything from a Span ish grandee in exile to a Mexicaw greaser, and in all certainty a Latin. This was Impersonated by Caruso withr simple, direct force and without affec tation. Puccini has given him mag nificent opportunities for that luscious. .... i t 1 i. La ...ait at i t U DeaUtllUi voico wmiiu i " . very best, and the dignity of the artist protected many situations where the slightest clumsiness would have beer fatal. Many times he had opportuni ties on the dramatic side which few of his other roles have afforded and he lost no effects. Madame Destinn, one of the rarest artists who has ever appeared In Amer ica, has never been heard to better ad-' vantage than In this role of a simple, natural, trusting girl, afraid of noth-1 ing. especially not of her own convic tions, who was tenSerly loved by those rough miners whose well-known char acteristics were loyalty to and protec tion of a woman, together with a sense of honor which would make it perfectly justifiable to lynch a man for cheating at cards or for seealing a horse. In this environment Minnie developed all sides of a straightforward nature, but the tender passion was not awakened; to the distress of Ranee, the Sheriff, nor did It burst into bloom until John son came; then It was logical, intense, and above all honest. Madame Destinn; represented a healthy, robust girl, whose life under the trees and under the stars had given her that genial freedom and freshness so eminently typical of the West, and, great actress that she is. she sensed and represented all this with great mastery. The part makes severe demands upon a voice, and in the most dramatic moments, as in the most restrained, her singing was a delight and a work of great art- - Amato. as the Sheriff, gave a pictur esque and altogether Interesting im personation, in which his splendid art and beautiful voice counted for their utmost. It may be said incidentally that this Is a strongly defined type, but It has Its foundation in no land and no people. This magistrate. Important with the sense of his distinction, takes himself so seriously that at the most critical nloments, unconsciously as it were, he makes a great play for the center of the stage, while his pedantio superiority is In itself a grim humor. Amato carried out tbe eccentricities with telling effect. All tbe smaller roles were treated with consideration. Mrs. Mattfeld, as Wowkle. the squaw, had one or two ex cellent opportunities vocally which she discharged In her usual conscientious manner. The rest of her work depend ed upon pantomime, in which she showed intelligence and fidelity. After the performance an informal reception was held in the foyer of the opera house, when a number of very distin guished people were invited to meet Puccini. '