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About The Sunday Oregonian. (Portland, Ore.) 1881-current | View Entire Issue (July 28, 1912)
10 THE SUXDAY OREOOIA PORTXAXD. JULY 28, 1912. BULL RUN WATER POWER PLANT WILL COST $2,000,000 Auxiliary Station Will Be. Ready for Operation About August 1 and Distribution of Energy Will Commence Within a Few Days Thereafter High Head of Water Is Attained. bi -.irrYTr " Til 11 ill ' ml ill mf' w m I iiWit3 Ilfe4 :r4 feTttea -: tiAi lp: Mr H ' V fi?r Rrjiil bitJ KC t0 1 Sat MiJl 7r A cost of morfi than $2,000,000 the Portland Railway. Light Power Company now complet Inir on the banks of the Bull Run Klver In Clackamas County, what win he the highest head-water power plant of large size in the state. It will he ready for operation about August 1 and distribution of enerpry will commence a few days thereafter. The supply of water for this plant Is to be obtained for the first 10 months of its operation from the Little Sandy River, a branch of the Bull Run River. The concrete diversion dam on this stream is situated about three miles j upstream from Bull Run Postoffice and the water is carried by means of a wooden flume ! feet 6 Inches by 6 feet 10 inches, along: the hillside adjacent to j the banks of the Little Sandy to its: Junction with the Bull Run. and thence; rontiMulny in the general direction or the Bull Run to the plateau at Bull Run Postoffice. where the water is dis charged Into a reservoir. This reservoir is formed by surround ing a natural depression with a well puddled retaining embankment which has been protected from the possible action of the waves by means of a rip rap of selected stone. When filled up the reservoir will have a surface area of 145 acres and it will be possible in case of necessity to draw down the water level In It 25 feet, which will make available a storage capacity of "2.400.000 cubic feet, equivalent to 585. 000 horsepower hours of electric en ergy. Due to the rapid fall of the Little Sandy and Bull Run Rivers between the diversion dam .nentloned above and the power-house, which is located on the Bull Run River immediately below the reservoir, the water level In the reservoir is about 320 feet above the water level in the Bull Run Rivr where the power-house is situated. In mak ing use of the water for power pur poses it Is led through the intako gates, which are 10 feet in diameter and mo tor operated valves of butterfly type, located in a concrete intake structure. These intal.es are to be protected by screens which are being put in. Head la 14110 Feet at PoweT-Houae. After passing through the intake valves the water is conducted through s-foot penstocks a distance, of 1400 feet down the hillside Into the power-house. There are two of these penstocks which are laid in tunnels and trenches and are well anchored with concrete to keep them in position. About 450 feet below the Intake vnlves. each of the penstocks Is provided with a stand pipe and surge tank for protection against water hammer. Later on. after the penstocks have been thoroughly tested, they will be covered up for the greater part of their length to further protect them. About 140 feet before reaching the power-house these two fl-foot .pen stocks branch and the water is con ducted into the power-house in four pipes 6tfc feet in diameter. On reaching the operating room of the power house the water enters the turbines and after passing through these is discharged into the Bull Run River through the tail race. The operating room of the plant is 150 feet by 46 feet, with a ceiling 45 feet high. It is served by a 40-ton electrically operated crane. The gen erating equipment consists for the pres ent of three alternating current gener ators driven by water wheels of the single-runner Francis type. The gate mechanisms are of the latest exterior operated design. Each turbine has its own complete governqr unit and oil pressure system and mechanically oper ated relief valve. In addition, as 'an I extra precaution, there is provided on each of the penstocks a breaking plate designed to break should the pressure by any chance exceed a certain prede termined amount. Two of the main water wheels have been manufactured by the Piatt Iron Works Company, of Dayton, Ohio. One of the main water wheels has been manufactured by the Wellman-Seaver-Morgan Company, of Cleveland, Ohio. There are two exciter units, the wheels for which were manufactured by the Piatt Iron Works Company. All the main water wheels are of 6400 horse power capacity. The exciter water wheels are of 300 horsepower capacity. The generators and all switchboards and auxiliary electric apparatus were manufactured by the Westinghouse Electric & Manufacturing Company, of Pittsbutg. Room Provided for Fourth Unit. Room is provided for a fourth unit, which Is to be ordered soon and stalled early next year. Immediately back of and above the power house operating room is located the low-tension switching room. Still further back and on a yet high er level Is located the transformer house. At this point the electricity gen erated at 6800 volts is stepped up to a voltage of 60,000 for transmission to Portland. There are seven transmission oil water-cooled transformers In this building, each located in a separate con crete compartment. The high-tension switches are located on the upper floor of the building, the transmission wlrM passing out of the building through large roof bushings. Tha plant as described in the fore going haa an ultimate water wheel capacity of 25.600 horsepower, and a rated generator capacity of 15.000 kilo watts. The waters of the Little Sandy River will not be sufficient to operate the plant to capacity, and for the first 10 months of operation the maximum load will be restricted to between 5000 and 7500 kilowatts. In order to operate the plant to its full capacity, there is being constructed at the present time a diversion dam on the Big Sandy River at a distance of about six and a half miles from the Bull Run power house. Water from this river will be con ducted by means of flume, canal and tunnels along the banks and above the Sandy River a distance of two and one half miles to a point on the side of tlu Devil's Backbone (which is the name by which the mountain separat ing the Little Sandy and Big Sandy is known opposite the Little Sandy diver sion dam mentioned earlier. Here the flume is to be carried directly under the backbone In a tunnel nearly a mile long and the water is to be discharged imme diately above the Little Sandy diver sion dam, uniting there with the watera of the Little Sandy River and will be conducted from that point by means of the Little Sandy Hume Into the Bull Run reservoir. When this water is available there will be ample power to operate to full capacity the entire power house equip ment. At present all of the prelimin ary work on the Big Sandy diversion has been completed .and about 200 men are engaged In the actual construction work. This force will be rapidly In creased and the work pushed forward to completion early next year. Answers to Correspondents C A RROLLTOX. W'ah.. Jul)- IS. will you please tell Tne, through The Oresonlan. how to make candled cneriies such as are used for ramishtnc candles, etc. ? Can the Blng cherries be used ? B. B. S. HOME-MADE candied cherries are not difficult to make, and are usuallv excellent iu flavor. I should warn you. however, not to expect the bright color of the commercial cherries. There is special process for coloring candled cherries and maraschino cherries which is not usually available for the house keeper who tries to imitate these prod ucts. Blng cherries may be used, but will of course be rather dark and dull in color, though they will taste good. I have had best success with large, four. Kentish cherries. Royal Annes can be given a certain amount of color by candying them In a svrup which is brightly tinted with red fruit juice, or with "color paste." pr ith the color which comes n some packages of gelatine. The following i an easy method: Candied Cherries Select large red cherries, remove the stones and weigh the fruit. For each pound of stoned fruit allow one-naif pound (one cup) sugar. Put the sugar in a pan with Just enough water or fruit juice to dis solve it. If the. cherries are quite sweet, a little lemon Juice or citric acid v.lll be an improvement. A few kernels from the cracked pits may be added to the syrup for flavor. Cook the syrup to the "heavy thread" as for icing, then add the fruit. Bring to t!:e boil, boll one minute- then set aslce over nlghu Repeat the boiling j up and standing over night until the fruit looks clear and transparent and the syrup clings closely to each cherry. Lay the cherries on a sieve or waxed paper, in a warming oven or warm place so that the surface may dry a little, then roll them in granulated sugar and pack in boxes with a sprink ling of granulated sugar, to Keep mem from getting sticky. Another way is simply to let them dry a little longer on the surface, after taking from the heavy syrup: but rolling them in sugar is easier and quicker, though it does not give the "glace" finish. Some mak ers drain them from the heavy syrup, dissolve a little more sugar in the latter If necessary and botl It to the car.dv stage: then add the cherries and stir violently, until the syrup candies round them. Other stone fruits may De similarly treated. A number of my correspondents have told m of their good success in candy ing fruit: but patience and "Judgment" are necessary with the replpe. POr.TI.AXD. Or.. July IX If you will kinillv Rtve a recioe In The Oresonian for dill pickles. I will he very greatly obliged, ms I fail to find anything about dill pickles in either of my cook books. - MRS. J. B. M. Dill pickles are really a German rel ish, which may account for your not finding anything about them In your American cook-books. Strictly speak ing, they should be made by "natural fermejitation." eing kept at a rather warm temperature vntil acetic acid has formed from the juice, after which they mu.-t be kept very cool and well cov ered. Many American housekeepers, however, have not the skill and judg ment for keeping them in good condi tion by this method, and therefore use some vinegar in their making. Dili pickles are not very wholesome for any one at any time, and should therefore be used In strict moderation by most people, and should never be given to children or persons of deli cate digestion. They have a very low food value. 15 cents worth of dill pickles being barely equivalent in en ergy-supplying value to one ordinary slice of ordinary bread, and they con tain scarcely any tissue-building ma terial. Where children (or grown per sons for that matter) show a strong craving for acids and pickles, it is usu ally a sign that they are badly fed re ceiving an unbalanced and unsuitable ration. Their diet should be care fully revised, and the acids they need should be given in the form of ripe or cooked fruits, not pickles. Inmaking any kind of pickles more depends upon the freshness and sound ness of the vegetables and the pur ity of the other ingredients than upon any "recipe." Dill pickles No. 1. Make brine strong enough to float an egg: then add to it half as much water. Wash perfectly fresh cucumbers and wipe them: then put them into a large crock or small keg in single layers with a layer of well-washed dill, grape leaves, and stems. Pour the brine over, and lav a cloth on top of the pickles; then an inverted plate or round board to keep the pickles under the brine. Wash the cloth frequently to prevent the formation of mold. Dill pickles No. 2. Select fresh, tender medium-sized cucumbers, wash them and let soak several hours in cold water. Then dry them and place them in a large crock or small keg in lay ers witn dill, grapevine leaves, a lew bits of bayleaf. cherry, and horse radish leaves, being careful not to over power the dill flavor. Add six level tablespoons salt to every quart of water, for the brine, and boil this 5 minutes. Cool and pour over the cu cumbers, filling the crock to over- lowing. Cover with a cloth and plate or board as above, washing the cloth frequently as soon as acetic fermenta tion has taken place, store In u cool. cellar. A layer of horseradish leaves under the cloth is said to be particu larly useful in keeping off molds, but I cannot vouch for the truth of this, Dill pickles No. 3. Prepare the cu cumbers as above, but scatter salt in the layers with the dill, adding a few bits of bayleaf and a few cloves with the other leaves. Instead of making a separate brine, pour boiling water over the layers of cucumbers, salt ana leaves. Finish as above. Dill pickles No. 4. Make pickles by any of the above methods. After a few days drain off some part of the brine and add vinegar In its place with more dill and leaves. PORTLAND, Or.. July 22. Will you kind ly tell me (1 how to make sunshine pre serves; also kindlv give (2-) a recipe for buttermilk Ice cream. (3) Do you know of anything that will make straight hair staj in curl at the beach? Thanking you in ad vance. .. MRS. C. H. M. One Sunshine preserves are good, but to my mind not so much better than the ordinary kinds as to pay for the extra trouble: nor are they especially adapted to .the Portland climate, where we can seldom count, beforehand, on the several consecutive days of the really hot sunshine necessary to the success of these preserves. Sunshine Preserves No. 1 Weigh the fruit after it is prepared for cooking, and take an equal weight of sugar. Cook the sugar with half its weight of water until a light thread may be formed. Put in the fruit and cook 15 minutes, after the mixture boils. Pour the cooked fruit on large platters, cover with glass and let stand in the sun two or three days, or until the syrup Is thick, or put up in small tumblers. covered with glass, and let thicken in the sun. Sunshine Preserves No. 2 Gather fresh, perfectly ripe fruits, removing hulls, stones, etc., and spread them on large dishes, so as not to touch. Set them in the hot sun, on a roof or bal cony, and protect them from dust and flies. Take them in every evening ana do not put Hhem out until the dew Is oft In the morning. Do this three or four days, according to the kind of fruit and the amount of sunshine. Then pack them in layers in stone Jars, with an equal amount of best 14ght brown sugar (having the first and last layers of sugar), and cover the jars closely. Let them stand three or four months before using, when there should be plenty of rich syrup. (2). Buttermilk ice cream One quart fresh buttermilk, one-half cup sweet cream, 1 cups sugar, one tablespoon vanilla. Mix the ingredients thorough ly, being sure the sugar is completely dissolved. Freeze like ordinary ice cream. This Is the simplest form ef buttermilk Ice cream, but there are, of course, variations. A little lemon juice and grated lemon rind are preferred by some to the vanilla. Others use a lit tle cinnamon for flavoring. A lighter texture is obtained by adding one stiff ly beaten egg white, when the mixture has been frozen to a mush. If the egg is used, allow two extra tablespoons sugar. (3) I am afraid I cannot help you much. I have straight hair and In my time have tried "curling - fluids" of many different kinds in the vain hope of looking less like a skye-terrier in the washtub when I go to the beach or take an ocean voyage. But I cannot say that I have had much success. Now, I simply use philosophy, and as tight and trig a style of coiffure as my mind, hands and hairpins can compass. Dur ing f the first few hours of every sea voyage I vow that "next time" I will buy me a naturally curly fringe, and sew it into my traveling cap, and be as happy and beautiful as my more fa vored roommate with hair that gets kinkier every minute in a salt breeze or in the rain. A little later. I usually don't care whether my hair curls or whether I am as bald as an egg. Death or an unexpected island is all I long for. Still later, I usually feel so light- hearted (and possibly light-headed) that mv locks might be like Medusas without their worrying me. And so that fringe, or "transformation," or whatever they call it, has never been bougnt. If you don't like the "false front" u Mi.hl tpv rinmnpnlncr VOUr luea, . " we,- j hair with quince seed, mucilage, or with equal parts oi egg wu.kj water, shaken together, before "doing it up" by whatever method of curling 1 .ha habit nf using. Or YOU might try the following: One and a quarter ounces gum araoic mcu.s", 1V4 ounces glycerine. Hi ounces car bonate of potash, 1 quart rose water, 6 ounces Portugal extract. Dissolve the carbonate in the rose . .,... oAA tho other ingredients. Shake, well, let stand a week before using ana ajiuw - wlu a. .n.., water if it seems too thick. But my v, a n vmi Is not to bother about curls and crimps. You can prob ably una a simple nu uutumius j of "fixing" your hair that will be both more comfortable and more stylish than any "fussy" method. PORTLAND. Or.. July S3. I have some beautiful doilies, and I want some coast ers" (I think they are so called), to go with them. I have heard them called coasters anyway they are the little glass things, something like a small saucer, to stand the water glasses In. Will you tell me how to arrange the table, and If coasters are used to hand a glass of water to callers; or are they not used any more? Are they used with a table cloth ? I will be very grateful if you will tell me about them, as I am very anxious to' get some If they are still used. Thanking you In advance. Dealers tell me that coasters are selling in increasing quantities, and that manufacturers are bringing out cheaoer styles. They are more or less oit a passing fancy. They have no par ticular connection witn aomes, ana would not be used at a dinner or luncheon, either with or without a tablecloth. They usually come with a tray to match and are useful when lemonade, fruit drinks, or beer are served in an informal way, with or without an accompanying "bite to eat." Tour Question about "how to arrange the table" is rather too wide to be discussed within the limits of this col umn. General principles of good taste and "reason In all things" should be mastered, and then "cor rectness" will turn upon the occasion. the menu and the amount of available 86rvlc6k If you do not feel sure of yourself, -I would suggest that you study some of the manuals of table service for waitresses, obtainable from the public library, and then adopt the formal In struction thus obtained to your spe cial circumstances. 8tudy also the art of flower arrangement, a matter in which many women are surprisingly awkward and helpless, and upon which much of the delicacy and attractive ness of a table really depends. Steamed Miisneli Visitors to the seashore are well acquainted with these little bivalves, which, despite some belief In their being unfit for human stomach, make the most de- liclous eating. The safest supply i gathered from the big rocks submerged by the tides, with the gathering, of course, done at low tide. Take only the mussels with shells fast closed, for when the shell is open, and comes apart easily, this denotes that the fish has died a natural death. Wash the mussels off first in sea water, freeing them of weeds and mud with an old kitchen knife. Then give them several baths in fresh water. Dump half a peck in a big pot, pour over half a cup of water, cover the vessel and set it over the fire for steaming. In 10 or 15 inutes every mussel shell will be open and there will be a delectable supply of juice in the- pot. Have gome drawn butter Teady and eat the mussels not and directly from the shell, digging them out with toothpicks and dipping each in butter. If the mussels are cooked at a house, they can be served in bowls. Just as they are in the shell. with a liberal supply of the hot liquor over them. Delicious flavorings for mussels cooked In this manner are a glass of white wine and a squeeze of lemon Juice, both of which are dumped into the bowl served each person. As soon as the mussels get cold they lose much of their delicacy, but fine frit ters can always be made of tne one left over.