"the ruxdat okegoxiax, Portland, December 21. 1913.
WOMEN WHO FIGURE IN WORLD NEWS
ARE CAUGHT BY PRESS CAMERA MEN
; . -
Dr. Maria Montessori, of ItaJ.7, Lectures in United Stats Librarian of Late J. Pierpont Morgan Is Leading
Authority on Books Duchess Wants Job as Censor of Plays.
kM Ssd dJ
NEW YORK. Dec 20. (Special.)
Dr. Maria Montessori. of Italy, the
originator of the world-famous
method of teaching 'children, recently
delivered a course of threo lectures
here. Sne used motion Alms to illus
trate her talks on her work carried
on In the Houses cf Childhood at Rome.
Sha will remain in this country several
weeks, traveling- as far west as Chi
cago to lecture. She speaks no tng
llsh. so all her lectures in the United
States will be delivered through an in
terpreter.
Dr. Montessori is the flrst woman
who ever studied medicine In Italy. It
was only after she had been permitted
to enter the College of Medicine In
Home by only giving her initials to
the authorities, who believed ber to be
a male student, that she was permitted
to pursue her studies. She originated
her unique method of early education
for children in 1907.
Miss Belle Green, secretary and li
brariun 'it the late J. 1'ierpont Morgan,
helped till his wonderful library on
Uast Thirty-sixth street, New York,
with the priceless collection of books
and manuscripts which it contains. At
his doath. Mr. Morgan bequeathed Jj'i,
000 in cash to Miss Green, stipulating
th t she retain thn position of librarian
during her lifetime under his ton. Miss
tireen is said to be the leading woman
authority on libraries. She attends all
important book sales, and her judg
ment Is considered pre-eminent.
The Duchess of Rutland wants to be
the play censor of Grent Britain. It
Is a thankless Job. but that would not
deter her from accepting it. because she
. is so unpopular now that she could
add little to the list of her enemies by
what she might do in judging plays.
The Duchess is a confirmed hrst-nighier
and is reckoned a good Judge of the
drama: and there does not seem any
good reason why she should not sit in
Judgment on London's dramatic offer
ings. The Duchess is the mother of
Lady Diana Manners, a pretty tut ec
centric beilo of English society.
' Mrs. George G. Heye has got her
divorce and alimony of $15,000 a year.
When Mrs. Ileye sued her husband, the
well-known banker, she asked $78.f00
a year, which the court denied. The'
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lecture on un-
court also read her
reasonableness.
Mrs. Julian Heath is the head of the
Housewives' League, which is carrying
on the campaign. for cheaperof?t.s. She
Is Issuing from day to day bulletins
showing housewives how they can cook
without eggs. The movement, which
started in New York, hns gone all over
the United States.
MEXICAN SQUARE MEALS
OCCUPY THREE HOURS
Teast Starts With Fruit and Ends With Old Reliable Black Coffee
Soups, Meats, Eggs and Podding Go Between Recipes Given.
slice, the round way, and rather thick,
either russet or greening apples.
Spread the cheese mixture over each
slice, and serve. ,
I,oma tie Vara.'
This closely resembles our brown pot
roast. Slice quarter of a pound of suet
thin and fry out the oil thoroughly.
Put in a sliced onion and fry brown,
then put in a four-pound roast of beef
and brown quickly on. all sides. Take
the Juice of a large tomato, the pulp
of a chile pepper, two whole cloves, one
teaspoonful of vinegar, one of sugar,
salt and a dash of pepper. Put Into the
pot with the meat. Add just enough
water to keep the meat from scorch
ing, cover tightly, set on the back of
the range and cook slowly until ten
der. Serve with brown gravy.
Polio Gnlsado.
Steam two tender Spring chickens
for 20 minutes, tfcen cut up as for fric
assee. Rub a can of tomatoes through
a sieve to take out the seeds and hard
pieces. Add a can of corn, a green
peppe- chopped fine, and little minced
parsley. Season with paprika, salt,
cayenne and black pepper. Put In the
pieces of chicken and add cracker
crumbs to thicken. Turn Into an
earthen baking dish, put large lumps
of butter over the top and bake harf
an hour. Then serve. ,
, Rellenoa de Qnesa de Groyere.
Put six chile peppers In the oven for
a few minutes, then wipe off the outer
skins with a cloth. Cut off the tops
carefully, removing the seeds and
veins, make a stuffing of strips of
Swiss' cheese flavored with chopped
onion, parsley and a few drops of,
lemon Juice. Fill the peppers, not very
full, however, with this stuffing. Beat
four e?Bs. whites and yolks separately,
put together and thicken with a tea
spoonful of flour. Dip the chile In
this batter and fry in hot olive oil un
til brown. Serve with tomato sauce.
Ensalad.
Slice a good-sized eggplant Info
strips, and arrange In rows In
boiler. Broil until very soft and then
mash well in a bowl rubbed with" gar
lic Chop well, one Spanish onion, one
Spanish green pepper, wltn seeas re
moved; a small .bunch of parsley
chopped fine, two tablespoonfuls salt.
Mix all well. Make a dressing of one
tablespoonful of lemon juice and one
of pure olive oil. Jrour over ine saiau,
toss and serve.
aiantleado de Americano.
Melt a cup of granulated sugar in
a saucepan, add a cup of English wal
nut meats, and pour into a shallow
buttered pan to harden. When cold,
grate or crush fine. Crumble 12
macaroons fine and toast In the oven
a few minutes. Make a custard of the
yolks of two eggs, fourth of a cupful
of sugar, and cupful of milk. Pour
over the stiffly beaten whites of two
seers and let cool. To a pint or cream,
add a third of a cup of sugar and beat
thoroughly to mix. Add tne custaru
and flavor with marischino, then
freeze. When half frozen add the
macaroon crumbs and half the grated
walnut mixture, and finish freezing.
Serve in glasses with the remainder of
the grated walnuts over tne cream,
Axucarlllo.
TliesA little wafers are dainty and
delicious as the Mexican pastry cook
nremrm them. Cream quarter cup,
butter with half cup of powdered
sua-ar. Add gradually, quarter of
cup of milk and a scant cup of flour,
measured, after sifting. Flavor with
vanila and spread very thin, with a
spatula, or broad knife, on bottom of
baking tins, buttered well, first.
Sprinkle blanched chopped almonds or
English walnuts over tne sunace;
crease in squares and bake a delicate
brown, cut the squares apart wnue
cakes are warm, and give each one a
slight rolL
- j l T mMr H ti ii LSfi5
Answers to Correspondents
i
X the states of the Southwest one
finds a decided taste for Mexican
dishes. Visiting Americans some
times complain that they cannot get a
good square meal In the Mexican cities,
and It Is true that the uninitiated pal
ate finds many of the most commonly
served and popular Mexican dishes too
fervid In flavor. The orthodox Mexican
diet is, as a rule, so unlike our milder
and less pungent dishes, that the novice
must become accustomed to an entirely
new order of viands. But one can get
a square meal.
The arrangement of foods and dishes
on the menu is much the same the
world over. But look over the variety
and number of dishes given on a Mex
ican bill-of-fare, ranging from soups
sopas) of three kinds down to fruta
fruits), dulce (pudding) to the cafe,
rich and black, and you will not be sur.
prised to find that such a meal may
occupy three hours.
Though Mexico is a semi-tropic dime
and fruits and green fresh foods
abound, they are served only as acces
sories. Across the border, where It Is
proper to begin a meal with fruit and
go through with the entire bill-of-fare.
Including soup, fish, eggs, beefsteak,
chops of veal, mutton or pork, poultry,
stewed meats, roasts, then vegetables.
not omitting the frijoles and ejotes
baked beans and string beans the
fruits, pudding, sweetmeats and coffee,
the courses must be Berved and eaten
one at a time.
Mrxlraa oodle Soap.
Make the noodle paste as follows:
Mix a leant cup of grated Parmesan
with a cup of flour, a little salt and
cayenne. Beat four eggs and add slow
ly, also hair a cup ol cream, or enougn
to make a thin batter. Bring to a rapid
boil two quarts of rood, clear meat
stock and pour the batter Into the bon
ing stock through a coarse sleeve or
colander, making tne nooaies in long
strings. Boll for 10 minutes and serve.
Raarketea
Mince a cupful of vegetables, mostly
onion, and fry them In butter or vege
table fat. When a light brown, mix In
a small cup of flour and place the pan
in the oven. Brown a good, rich color,
without scorching or burning. Turn
this mixture Into two quarts of good
souj stock, scraping the pan well, add
a pint of tomatoes stewed, dry and
pressed through a sieve, a small bay
leaf, half dozen whole cloves and a
minced chili pepper. Simmer rapidly
for an hour, skimming the top If neces
sary. Season to taste with salt and
serve.
Lebatcr a la Catalaaa.
The lobster should be freshly boiled.
Remove the meat from the shells, sav
ing all the liquor coming from the
ahelL Cut the meat In quarters, chop
four large Mexican (or Texas) onions
and a bunch of parsley, mash four
cloves of garlic and fry all together In
a gill of olive or vegetable oil until the
mixture begins to color. Season with
alt and cayenne. Add all the juices of
the lobster and the meat, a cup of
washed lice and a tablespoonful of
capers or pickled nasturtiums, and cook
until the rice is well done. Dish up and
place a whole piniento on top of the
lobster.
lUrkerm, aella Uraaa.
Carefully remove sardines from the
box. using the plain oil sardines: skim
bene and drain on soft brown paper.
Cut strips from slices of dry bread,
bavins then a, trifle longer and wider
than the fish. Fry them In oil or but
ter until a nice brown. Place a sardine
on each strip, with a strip of pimento
inside each fish: set In the oven to heat
through and send to table with grated
Parmesan chee.se sprinkled on the fish
and a narrow strip of pimento on top
of each.
Huevoa al Gusto.
This is a sort of Spanish omelet. Fry
half a cup of minced onion and green
pepper in a little lard or oil, it you
prefer. When the onion is tender, but
not brown, add four beaten eggs, to
which you have added three table
spoonfuls of cold water; half a cup of
tomato meat may be added.
Gnlso.
Cut a round steak in small pieces
and put in a frying pan with a table
spoonful of hot dripping fat, four table
spoonfuls of washed rice, a slice of
onion and half a pint of boiling water.
Cook slowly, closely covered, until ten
der. Cut out stems, remove seeds and
tough white walls from four Mexican
peppers; pour a pint of water over
them and let stand until cool. Then
squeeze out all the water, mashing
them to a pulp. Season with salt;
thicken, with little flour, and pour over'
the meat, let boil for a moment, and
serve.
Eatafada.
Heat a tablespoonful of dripping In a
saucepan, and put Into It two whole
green peppers, a sliced onion, one clove
of garlic, minced, one tablespoonful
vinegar, two peeled tomatoes sliced,
half cup raisins and olives, mixed, and
a pinch of thyme. Add two pounds of
steak, cut small, cover closely and stew
slowly and thoroughly. To serve, put
squares of toast on a heated platter
and pour the sauce over it.
Jama Cob Plmlentos.
Cut a pound 6f ham Into small pieces;
add a pound of sausage meat, two Mex
ican onions, and -two tomatoes sliced,
a sprig of parsley, or a few comino
seeds, and bits of dried chile pepper.
Fry together In little butter or drip
pings, then pour on a pint of boiling
water, cover and set where It will cook
gently, without stirring, when thor
oughly well done, salt to taste and
serve.
, rrljolea.
Stick a whole clove In a small onion
and place it In the bottom of a bean
jar. with three cloves of garlic, four
pieces of mustard pickle and three
tablespoonfuls of mustard vinegar.
Over this put a layer of uncooked red
beans and a piece of salt pork. Then
more beans, and over all a tablespoon
ful of sugar. Fill with hot water and
make slowly all day. Renew with net
water from time to time.
Frtjolea Coa Qaeso.
Boil two cupfuls of red beans until
soft: drain and put In a skillet with a
tablespoonful of hot lard and fry,
pressing a few to thicken the gravy.
Add a cupful of hot water and cook
until bubbling, then put in a cupful of
grated cheese. Season with a salt and
chile sauce,
paatre de Maaxaaauii Black Coffee.
Take a good quantity of Roquefort
cheese and about one-third as much
butter and rub together until thor
oughly mixed, then add about a des
sertspoonful of French Cognac Just
enough to moisten, the mixture so it
will spread smoothly. Peel, core and
BT LlLiIAN TINGLE.
PORTLAND. Or.. Dec 1. Kindly give a
recipe for peanut butter. MBS. C J.
Roast one pound raw peanuts to a
very delicate brown. Remove all
skins and pass .through the meat chop
per. Use the finest knife. Many chop
pers come with a regular "nut butter
grinder." Put through six or seven
times, until perfectly smooth and oily
enough to spread easily. Salt to taste
about the third grinding. II not ony
enough when the paste Is perfectly
smooth, a little peanut oil may be add
ed. Some makers use a little mayon
naise, some a little melted butter and
lemon Juice; but well-ground nuts
should be oily enough. Pack in glasses
like Jelly and cover with parafine.
METIGER. Or., Dec. 1. Will you kindlr
five, through the columns of The Sunday
Oregonlan. a recipe for braised oxrall. either
plain or with vegetables? Thanking you
in advance. MRS. H. !.' S.
Oxtails need earful washing and are
best "blanched" before choking to re
move extra fat or blood. Be careful
to choose a tail of good size, very
fleshy and perfectly fresh. Wash and
dry it, disjoint it and divide into pieces
aboul two Inches long. Divide the
very thick pieces Into halves or quar
ters, according to size. Drop into
boiling water, cook gently 10 minutes,
then drain and put into cold water.
Dry the pieces in a clean cloth and
place in a stewpan with a large onion
stuck with two or three cloves, three
carrots, cut in pieces, three sticks of
celery, cut in pieces, a sprisr or two or
parsley, a very tiny bit of bay leaf, a
"sliver" of yellow lemon rind and cold
water barely to cover. Bring to the
boil and skim. Then cover closely and
cook very gently at least three hours,
or until the meat is very tender. Sea
son with salt and pepper and a squeeze
of lemon juice to taste. r-iace in a
hot dish, steam and thicken the liquor
to make a gravy, adding a little brown
ing (carameled sugar) if necessary.
Mushrooms may be added if available,
or fresh chopped parsley, if liked. Pour
the gravy over the meat and serve in
a ring of mashed potatoes, rice, maca
roni or biscuit crust, or garnish with
toast-points.
The braise Is more excellent, to my
mind at least, if the meat and vegeta
bles are browned lightly (after the
"blanching" processs) and then placed
in a casserole for the long, slow cook
ing, which is to develop color, flavor
and tenderness. In this case the
pieces of meat may be arranged in
lavers with mixed , vegetables (say
diced carrots, celery and onions, one-
half cup each and one cup peas) and
seasoning and the whole served in the
r.isserole. If canned peas are used
add them towards the end of the cook
ing. Tomatoes are a good addition.
For varletv the tail may be blanched
and stewed, as above, until tender, and
the pieces may then be dipped into
frying batter and fried In deep hot fat.
These "ox-tail fritters" are good with
spinach and tomato sauce or sauce tar
tare. Another good way is, after thorough
ly cleaning the tail, to separate the
joints and saute in hot bacon fat with
a slice of fine choppepd raw ham, a
sliced onion and a sliced carrot. When
all are brown, remove to a casserole
and add one-half of a green pepper
finely chopped, a sprig of thyme, a tiny
bit of bay leaf and one clove. Brown
three or four tablespoons flour in the
pan In which the meat was browned,
being careful not to burn any of the
brown flavory "sticklngs to the pan,"
add two cups stewed or canned toma
toes and two cups or less stock or
water. Boil up and season, then pour
over the meat In the casserole and let
cook slowly, closely covered, for three
hours'. Then add one-half can peas
and (if approved) one glass sherry.
The wine may well be omitted and a
tablespoon of lemon juice, grape Juice,
orange Juice or vinegar may be added,
if liked, to give a "tang" to the gravy.
ORAND VALLET. Wab., Dee. 2. I no
ticed in last Sunday's Oregonian Mrs. Q.
W. M. saked for a recipe for mixing a
small quantity of mustard for table, uae.
This is one we are very fond of and I feel
sure it will be appreciated by anyone who
does not cars for terribly strons; mustard.
Two teaspoons sugar. 2 teaspoons flour, 1
teaspoon mustard, a little salt and pepper;
mix to a smooth paste with 3 teaspoons wa-
ter; thin with vinegar. I thank you kindly
Jor publishing this for Mrs. O. W. M.
MRS. C. G. F.
I am sure Mrs. G. W. M. will thank
you, as I do, for your suggestion.
PORTLAND, Or., Dec S. Kindly tell me
how to prepare and cook salt mackerel, and
dry calt codfish, ao that It does not get
too salt or tough. I would also be very
thankful if you would enlighten me on a
few questions regarding American etiquette,
111 Is It not discourteous not to return a
call? (2) Is it good form to use the fork
only when eating peas? (3) Do not DOtu
husband and wife make calls If convenient?
(4) Are cards delivered when people are at
home where there la no servant. Thanking
you In advance. STRANGER.
Soak the mackerel over night. If
very salt soak longer, changing the
water several times. Xo exact time
or rule can be given for this, since
both mackerel and personal taste will
vary in the matter of saltiness. Rinse
and drain before cooking. In some
cases it Is a good thing to let the fish
stand in hot water for half an hour
or so before draining it and finishing
the cooking. If you wish to boll the
fish you may next follow any of these
methods:
1. Wrap In cheesecloth and put to boil
In cold water. Bring slowly to boil
ing point and simmer (not boil) for
30 minutes or so (depending upon the
size and texture of the fish), or until
tender. Drain and unwrap carefully
and remove the backbone. Pour over a
little melted butter or melted butter
and cream seasoned with pepper,
chopped parsley and a squeeze of lemon
juice are also suitable additions.
2. Prepare as above, but serve with
sauce made by thickening one cup
milk with one teaspoon cornstarch and
seasoned with pepper, minced parsley
and a tablespoon of butter. A few drops
of vinegar or lemon juice sprinkled
over the fish as the backbone is re
moved will improve the flavor for some
tastes.
3. After soaking as above, simmer
until tender (without wrapping) in a
deep frying pan. Drain and pour over
one cup hot cream, in which one table
spoon butter has been melted. '
4. Add a small sliced onion, a clove
and a few pepper corns, a bit of bay
leaf and a morsel of lemon rind to the
cookins water, cooklrg at simmering
point until tender as in No. 3. Serve
wlthv melted butter and chopped pars
ley, or, It liked, chopped fennel.
6. Simmer (after soaking) In vinegar
and water, with or without the flavor
ings suggested in i. Serve with cream
sauce containing (i) cnopped hard
boiled eggs, or (2) chopped cooked cel
ery, or (3) a mixture of chopped cooked
celery, onion and green pepper, or (4)
canned pimento. Or use tomato sauce
or Spanish tomato sauce.
If you wish to bake the fish: (1)
Soak as above, drain, rinse and cover
with boiling water for five minutes;
then drain again, place in a fireproof
dish, sprinkle with pepper, rub with
butter, pour on one-hair cup mint or
cream and bake until brown. A few
drops of lemon juice may be added
Just before serving.
(2) Prepare as above, but use a deep
er dish and a pint of milk. Thicken the
milk with a roux of two tablespoons
each butter and flour. Serve with
Worcester sauce if liked.
You can probably think for yourself
of many variations as to form and fla
vor, the important point being the
soaking In cold water until mild
enough for your taste, and the cooking
at a temperature Just below boiling,
to prevent toughening of the fibers and
breaking up of the fish.
Freshened" salt mackerel may for a
change be given hot water treatment
and then (being divided into pieces of
suitable size) It may be "egged and
crumbed." or (better) dipped in fry
ing batter and fried in deep- fat to a
golden brown.
I must ask you to wait until next
week for suggestions for the use of
codfish. The principle, however, is the
sa lie.
In regard to your other questions,
you will find that the answer to each
is, properly, "it all depends." Really
"good form" is always more a matter
of good feeling and good Judgment
than of cast-Iron rules.
(1) It is. in general terms, discour
teous not to return a call; but in these
busy modern days strict calling eti
quette is sometimes broken without
BY VIR GINIA DRAKE
I's just as blue as I could be.
When some old feller said to me
There wasn't any Santa Claus; ,
An he just knew "for sure because
"Last Christmas night his Sunday School
They had a free, as was the rule,
. An his Pa dressed in suit of red,
A small, round cap upon his head,
"An whiskers long an boots so high
An' bells that rang as he passed by.
An' on his back he had some toys
For all the little girls and boys."
An'-then that feller laughed in glee
An said, "Now, Young One, Believe Me,
The way Pa fooled those kids was fine,
As Santa Claus he sure did shine."
But I just knew he wasn't right,
'Cause we had Santa Claus that night.
An he was not that mean boy's Pa,
Because I went and ast my Ma,
An" she said "No! That Santa knew
When children said he wasn't true;
An so he never calls when doubt
Or too much learning keeps him out."
An' then she said "that most folks feel
That only things they see are real."
But she'd like me to feel the spell
Of Fairies in the woods and dell.
An listen to the tall trees sigh,
When a soft wind is passing by;
Or learn a secret from the stream
As it flows on in endless dream.
"An' just because I cannot see
The hidden things surrounding me,
Like mossy beds beneath the brook
And darting fish in every nook
"And little things that men call 'sprites
That dance and sing on moonlight nights,
I must not say they are not there,
But trust in all that's good and fair."
An so, I'm now no longer blue,
'Cause what my mother says is true;
An I don't want to ever be .
Where Santa Claus won't call on me.
any intentional discourtesy. ueiore
deciding as to whether a person has
been discourteous in the matter of not
returning a call, be sure that you know
all the circumstances. Some busy
women with heavy professional or
family cares make a general practice
of omitting all formal calling, and
with a clear understanding of this a
return call" might be omitted with
out- discourtesy. Illness or family
trouble might also be reasons tor tne
omitting of return calls without disr
courtesy.
(2) The fork is generally preferred
for any food that can be eaten with
fork; and as a rule peas would De
eaten with a fork. But, if the peas
are very small and are served "Amer
ican style in a separate disn wnn a
thin sauce, a small spoon is sometimes
permissible. If your hostess has pro
vided a spoon for the peas, then it is
better form to use It than to seem to
correct her table service by not using
It. The "golden rule" is an absolutely
infallible guide lit all questions of ta
ble service.
(4 Tes: but few husbands have time
or inclination for formal calling, so that
the wife tends to leaving "his" cards
for him as a substitute for his bodily
presence. Some husbands can be
tactfully trained to enjoy formal calls;
others can't be induced to go anywhere,
unless it is a "special occasion" a din
ner or the like; and some, I am told,
growl even at a dinner that takes
them from their evening repose by
their own fireside.
(5) I am not quite sure of the meaning
of your question. Do you mean a for
mal "at home," where there is no maid?
In such cases there is usually an ob
vious tray or basket for cards.
OREGON CITY, Or., Dec. 11. I have
found so many good recipes in your answers
In The Oregonian, and I would UKe so mucn
to have a recipe for plain cookies, made
with sweet or sour cream. Also a recipe
for steamed Boston brown bread. I hope
I am not too late to get the cookie recipe
next Sunday. Thanking you In advance.
ReclDes for Boston brown bread
were given two or three weeks ago
and therefore cannot be repeated at
present.
It Is rather nara to guess wnat Kiim
of cookies you have in mind. Try the
following and let me know if they are
too plain or otherwise not wnat you
Wanted:
Plain cookies Two cups sugar, one-
fourth cup shortening, two eggs, one
cup sweet cream, two teaspoons Dat
ing powder, aoout nve cups nour. in
the flour with the baking powder. Rub
in the shortening as for pastry. Mix in
the sugar. Beat the eggs wltn the
cream and mix to as soft a dough as
can be handled. Hon ratner tnin.
using only a little dough at a time ana
using as little flour as possible. Roll
lihtlv. as the dougn must on on ac
count be allowed to stick to the board.
Upon the rolling depends mainly the
success of your cookies. It Is so easy,
even with the best of recipes, to mis
handle cookies so that they become
hard, tough and uninteresting. Cut
with any preferred cutter. Sprinkle
with sugar; bake in a rather quick
oven, but watch carefully for over
baked, burned edges. Flavoring may
be added if liked.
For sour cream substitute one-half
level teaspoon soda for the two tea
spoons baking powder.
Richer sour cream cookies Cream
two cups granulated sugar and three
fourths cup shortening (preferably
butter), add. three well-beaten eggs
and one cup sour cream. Add flavor
ing if liked. Sift three-fourths tea
spoon soda Into two cups flour and mix
into the batter. Add gradually enough
flour (amount varying with skill and
the kind of flour used) to make a light,
soft dough. Ron out, cut and bake
as above. This method of mixing may
also be used with the "plain" recipe.
I must ask other correspondents to
wait until next week for their replies.
MANY W0ULD60 TO POLE
Positions Sought on Staff of British
Antarctic Expedition.
LONDON, Dec. 20. (Special.) It is
understood that the arraangements for
the British Antarctic expedition next
year are developing well. A large num
ber of applications have been received
for positions on the staff, which will
consist of upwards of 40. There will
be two surgeons, two physicists, two
geologists, an oceanographer, meteor
ologist, cartographer, hydrographer and
biologist.
J. Foster Stackhouse has received a
number of letters Inquiring whether or
not the Polaris will carry a wireless
telegraphy plant. The question is un
der consideration, but it is one which
is exceptionally difficult to settle, the
advantages, on the one hand, being
obvious, while the practical difficul
ties on the other from the limitations
of coal supply are great.
AIRMEN'S SIGNS WANTED
Effort Made to Find Way of Mark
ing Forbidden Territory.
PARIS, Dec. 18. (Special.) Efforts
are being made by French aviation so
cieties to find some practical means of
diminishing the difficulties placed In
the way of aerial navigation on the
continent by the demarcation of zones
in France and Germany over which
no civil or foreign airman may fly. The
prohibition against flights over an al
most continuous strip of territory on
both sides of the Franco-German
frontier makes it very difficult for airn
men to cross the border without ln
fringing the laws of one country on
the other. The main gap In this bar-!
rier is near Nancy, and the question;
of marking out French zones at thia
point by signposts visible by airmen
from a distance is said to be under
consideration by the military aviation
authorities.
Bianconi, who is a specialist in thla
subject. Is at present experimenting in.
co-operation with the military authori-
ties with color signs at Villacoublayj
On a clear day these signs are visible
at a distance of between two and three
miles by airmen flying at a height of
3000 feet, and it is thought that sis
of them would be enough to indicate
sufficiently prohibited districts be
tween Nancy and Luneville. Others
would be used to mark the route from
Nancy to Paris. Such a route, if es
tablished on both sides of the frontier
say from Paris to Berlin would do
much to prevent the occurrence of ''in
cidents," which excite public attention;
in. the two countries to no good
purpose.
It Is natural for a child to bite a
lead pencil. But why, if you want a
little problem for today.
mm
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i of
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Why
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limbs.
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