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About The Sunday Oregonian. (Portland, Ore.) 1881-current | View Entire Issue (Aug. 15, 1915)
T1TE SUNDAY " OEEGOJiTATf. PORTLAND. "AUGUST 15, 1915. 7- NEW TAILORED SUIT IS JAUNTILY YOUTHFUL GARB' FOR COLLEGE GIRL Creation That la More Dressy la Simple Frock of Plain and Pompadour Pussy Willow Taffeta of Plain Nary Bine Cloth. Simply Trimmed. 1 ft'' . ..... . I t 3 ' ' " . . ' If! j''r'- i 4 i ,i . Correct 7hrorc 3"' THE flrl who arrive at college in on of tb new smart and correct llttU tailored ult need bv aothtns to fear in the way ot sartorial erltlcUnu Jauntily youthful Is the short, pleated skirt showtns; trim but toned street boots: and equally jaunty and youthful the belted coat with its trimming of braid and buttons. Coat nd skirt are of dark worsted check In two tones of brown, with brown braid and black buttons. The collar, with brald-eds;ed tabs passlnr undrr arh other is a new feature. The felt aallor with its feather band Is distinct ly smart. Flmple enough to b quite sufficient!? Informal, yet with a touch of dressl tiMis. toot I a prtty jM-hootrtrl frock Answers to Correspondents BT LILIAN TTNGLB. Portland. Or. Am. 1. Would yea kindly srlve me a iwIm (or a kind of ran II cake r cookie called "Berliner Krmati?" AIo a recipe for aresa tomato min-en-aL Tbaaatna you. - i. C. B. pilE following tomato mincemeat re- X clpe was sent to roe by a corre spondent and though I have not tried It personally it has been highly com mended by several friends. It is inex pensive and a useful way of dealing with "extra green tomatoes: Green tomato mincemeat One peck green tomatoes, chopped fine. Boil gently three hours with four pounds brown sugar. Twenty minutes before taking from the stove, add one cup boiled cider, two tablespoons cinnamon, one tablespoon allspice, one tablespoon cloves, one-half nutmeg, grated: two teaspoons salt and two pounds seeded raisins. Pack Into Jars and seal while hot. The spices may be varied to suit personal taste. Brandy or sherry may be added if liked. 1 hope the following may be 'what you want. The recipe was given me by a. Norwegian friend and the little cakes are very good: Berliner Krants Two bard boiled egg yolks. 3 raw egg yolks. S cup sugar, 1 cup butter. S cups flour, meas ured after sifting. Cream together the ee. butter, and sugar, then add the flour, a little at a time, making a flexible paste. Boll this Into pencil shaped pieces and twist each Into a small ring. Dip in beaten egg-white, then in very fine granulated sugar. Bake in a rather cool oven. rertlaad. Alt 5.-S-WIII ytm please tell me some y to cook Enith taM marrow? 1 see thr ara enme in the ruMU- market this year, but I think I am ke other roam housekeeper for t hear man? women aktnc the lirmni how to rpirw them. Yoor anwr alwmya help as. so.l turn to you. Thanking you. There are Quite a number of wjays In which English vegetable marrow can be ued as a vegetsbla or as a "meat substitute' supper dish, combined with rheese or ea-gs. "Several very good inexpensive ireerves may also be made from marrows, treating them something like citron melons, and flavoring with ginger, or lemon or grape Juice. The method is similar to that recently given In this column for apple preserves. It can also be used for sweet pickles and I think is oc casionally ue.l aa "pie filling of sev eral different types. Following are a few English recipes: Vegetable marrow, boiled or steamed rare the marrow as thinly as pos sible or If youn and tender, cook In the rind. Cut In quarters and remove the seeds. Cut In suitable pieces for serving. Steam or boll in salted water possibly IS or ! minutes until tender, the time depending upon the age of the marrow. Test with a fork or skewer. I'raln and serve on pieces of toast. Cover with white ssuce. para ley sauce, or en sauce according to the kind of meat with which they are to be served. The white sauce may be sprinkled with a little grated cheese if approved. Very young marrows - ..v r 4 If J .1 . . of plain and pompadour pussy willow taffeta in navy blue and rose shadings. The basque of plain navy pussy willow silk has the new Louis Philippe basque effect, pointed in front and pleated in a sort of peplum at the back. Ruffles of the plain taffeta trim the skirt, which Is gathered at the sides nd falls just short of the ankle, revealing buttoned boots dainty in style and suitable for djnclng. The simpler college girl's morning attire, the better, for morning hours need not have the seeds removed. The steamed marrow may also be served mashed like squash or turnips, sea soned with butter, pepper and salt. Baked marrow Pare, cut in quar ters, remove the pulp, cut Into pieces, arrange In a casserole, cover with milk, and let bake in the oven until tender. Thicken the milk with butter and flour, like a white sauce, either drain ing it from the casserole and boiling up or letting cook until thick In the casserole, beason to taste with salt and pepper. Serve plain or cover with brown crumbs mixed with grated rheese. The advantage of this method Is that none of the vegetable salts are lost. Vegetable marrow au gratln Parboil a large marrow, pare, quarter, drain and arrange on a flat fireproof dish, previously rubbed with onion or gar lic and well buttered. Arrange the plecea of marrow on this, letting them overlap neatly. Sprinkle with dry grat ed cheese, preferably Parmesan. Sea son with pepper, salt and if liked a little mace. Or a little paprika might be used. Sprinkle rather thickly .th sifted crumbs. Dot with tiny pieces of butter. Bake about to minutes or until the trarrow ia tender, and serve In the original dish. "Vegetable duck" Trim and pare the marrow, cut jn half: take out the seeds: parboil two onions: chop and mix with one cup soft bread crumbs or soaked bread beaten very fine and light: three tablespoons butter, one ege. one teaspoon powdered sage; salt and pepper to taste; one teaspoon sug ar and a few drops of lemon. Kill the marrow with this mixture, putting the halves together. Brush with butter and bake about 4S minutes, basting with a little melted butter. Serve with white or brown sauce. Finely chopped bacon or bacon fat may be used in place of all or part of the butter. Fried marrow No. I Thla way Is uaeful where a large marrow haa been purchased tor a small family. Take cold boiled marrow or parboil some slices for the purpose. Season with pepper and salt, with or without grat ed Parmesan cheese. Dip Into beaten egg. then Into sifted seasoned crumbs, and fry In deep hot fat crlsco or snowdrift oil for choice. Drain on paper and servo hot. Fried marrow No. 2 Dip the pieces Into frying batter and fry In deep fat. Sprinkle with . grated cheese when brown. Fried marrow No. S Cut round, thin slices from the ends of young marrows without paring or removing the few seeds that may be present. Use the middle part (which has more seeds for steaming , or baking. Marmade these slices in French dressing, with or without a little onion or garlic Drain and coat with egg and crumbs or fry ing batter, and fry In deep fat. Marrow stuffed with sausage meat Parboil a tender marrow without par ing. Cut In half, lengthwise, and re move the seeds. Heat sausage meat through In a double boiler, add an equal quantity of bread crumbs and a little chopped onion If liked and mix thoroughly. FllLthe marrow with this are work hours and all fripperies of dress should be omitted. The separate skirt and loose blouse have many fea tures to recommend them bnd may be donned expeditiously of a morning always an adviintogc when cne has to hurry down to an early breakfast. Such a blouse Is of rather heavy white linen and the skirt of dark blue serge with a yoke of blue sollj nocturne over which the pleats of the skirt lap in rounded tabs. The pointed girdle is a striking style note of the new st-afcon. and finish cooking in the oven. Serve with white or brown sauce. The mar row may be pared if preferred. It cooks more quickly in this way. Stuffed marrow with tomato use "ends" for this, or use a small marrow Parboil without paring. Drain, scoop out about half the pulp. Heat It In a pan with (for two cups scooped out marrow) three tablespoons butter and one to two tablespoons chopped onion. When the onion Is browned a little, add two medium-sized sliced tomatoes or a similar amount of canned tomatoes. Cook until soft, then add about three' quarters cup sifted bread crumbs or cooked rice. Season with salt, pepper and lemon juice, and put into the marrow as stuffing, piling above the surface. Dot with butter and sprinkle with crumbs. Bake until the marrow is tender. For a "main dish" add a can of shrimps cut up, or a little cold flaked fish, or chopped meat, especially chick en. veal or ham. A little chopped pars ley or chopped green pepper may be added If liked. For a highly seasoned dish a little curry powder may be used or a little garlic and Spanish pepper powder. Stewed marrows Cut the pared young marrows In slices. Place In a casserole, season with pepper and salt and mace If liked. Sprinkle with lem on and cover with strong brown stock or gravy. Let simmer until tender. Add a little butter to the gravy and thicken or not as liked. The above will. I hope, give yon some suggestions as to variety of treatment. The stuffed marrows can be varied almost Indefinitely. The plain boiled, steamed or mashed marrow will go well with almost any kind of roast meat. . Fsirvlew. Or.. Aug. 8. Would you be kind enough to publisn In your paper a recipe for dill pickles. I am an old sub scriber, hut st present tlm I vet It by carrier. Thanking you In advance. G. F. U. Recipes for dill pickles were given July It and SO and August 1. Follow ing is yet another: Dill pickles Select medium slxe cu cumbers, wash and leave in cold wa ter for several hours. Pack in glass jars (or In stone jars) with dill be tween the layers. Make a brine by Doling two tablespoons salt. tor every quart of water for 5 minutes. Fill the Jars to overflowing when the brine is cold. Seal and keep In a cool place. More care is needed If a crock is used. In this case you should put a cloth over the pickles and keep them under the brine wtth a board and weight Wash the cloth frequently and watch for the first sign of softening In the pickles. Some makers use grape leaves. cherry leaves, juniper berries and cloves as well as dill for flavoring. The pickles are sometimes begun in a crock and packed into jars, with more dill, and covered with weak vine gar, i Fresh dill can now be obtained in the Portland markets. 8ALJ0M, Or Aug. . Would you kindly send me recipes for tomato aapec Jelly, to be aerved on lettuce leaves aa a aalad? If you prefer let me have the recipe through the domestie science column of The Oregonisn. If very convenient should appreciate this by next week. Thanking you In advance A READER. I had to wait Xor the time limit to expire on tomato jelly, hence the delay in your answer. Tomato jelly To one can stewed and strained tomatoes add 1 teaspoon each salt and augar and 2-3 of box of gelatine soaked 15 minutes in one- half cup cold water and dissolved over hot water. If liked, a. slice or two of onion and a bit of green pepper may be cooked with the tomatoes before straining. Turn the mixture into small cups rinsed in cold water, let chill then turn out, when firm, into nests of lettuce heart and serve with may onnalse. An "easy" way Is to add a little wa ter to canned tomato soup, season if necessary, thicken with gelatine- and serve as above. PORTLAND, Or., Aug. 8. Will you kindly give a reclpo for ripe cucumber pickles? Also for India chutney. Thanking you for much help received as well as for this favor. MRS. L. C Following is a German recipe for ripe cucumber pickles highly recom mended by a friend who makes them RJpe Cncanaber Pickles. Use ' large, ripe cucumbers. Pee and remove seeds, cut to any desired slxe. put half cup salt and small piece of a.'im in water. Let come to boll, pour oyer cucumbers, let stand over night. In morning drain. Heat vine gar, 14 cup white mustard seed and one large grated onion to boiling point. Pour over cucumbers and seal. They are ready to eat as soon as cold. This recipe will make about, three auarts pickles. ' A recipe for India chutney was given, I think, July 21. Following is a slightly different one: India chutney One pound fresh gin ger root, pound green peppers, pound red peppers. 1 pound large cu cumbers, 1 - pound lemons, 1 pound seeded raisins, S cups vinegar, 7 cups sugar, pound onions, 1 tablespoon salt. - Peel the ginger root and boil in vinegar and water to cover until al most tender. Drain, cut up and place in a preserving kettle with the onions. cut In rings, the lemons cut in eighths. lengthwise, and then across, the cu cumbers peeled and cut in 4, then into 1-Inch lengths, the peppers cut into rings or 2-Inch pieces, the raisins seeded: salt, vinegar and sugar. Boil one hour and put up into small cans. This gives a "mild" chutney. . Spices may be added to taste, including pow dered cloves, cinnamon, mace. Add curry powder and cayenne if a hot chutney is wanted. Some makers add one-fourth cup mustard seen. Others like a small proportion of celery seed as well. By making the "plain" kind first, several different varieties may be made out of the same boiling by adding different seasonings to differ ent portions of it. Portland, Or.. Aug. 7: Someone aiked through The Oregonlan for a recipe for can ning cucumbers. I will give my way, which I find very good. 1 took a can of sliced cucumDerst to a social and several ladiei came to me afterwards - to know how I canned them. MRS. S. Many thanks for your recipe, which sounds very good. The vinegar pre serves the cucumbers, as does the saTt. Canned sliced cucumbers (Mrs. S.) Peel the cucumbers and slice them very thin, as for the table. Let stand in weak salt water over night. Next morning pack in glass jars. Boll up diluted vinegar. Let get cold, fill the cans to overflowing with this and seal at once. Strong vinegar softens the cucumbers. Add one-third water. I must again remind inquirers that it is never possible for me to answer questions by telephone or to send re cipes or to make, personal replies to correspondents. Replies are made In The Oregonlan, as well as in The Sunday Oregonlan. During the past week the following were given: Grape Jelly (Mrs. E. J.); preserved figs (Mrs. W. F. C.):. pressed chicken, peach cobbler - ("Subscriber"); dried apples (Subscriber'; Worcestershire sauce (Mrs. 8. T.): cream taffy, wal nut taffy, raspberry Jam (Belle). It Is sometimes possible to give replies earlier In this way. Correspondents may state any preference as to where their answers should appear. This is In reply to Mrs. L. C. T. and others. PORTLAND. July 81. Could you tell me please, how to make vanilla extract? Thank ing you. MRS. G. P. S. I do not think you will find It ad vantageous to make vanilla extract at home. There are good, pure brands on the market, at moderate prices, some being made here In Portland. Following is a confectioner's recipe. adapted for home use: Vanilla Extract 4 fine quality vanilla beans. 1 pint pure alcohol. Break the vanilla rather small, cover with alcohol, and keep in a dark, rather warm place, closely corked, for 2 weeks. Then filter or strain, color or not, as liked, with caramel and seal in small bottles. T" Pin Cushions May Be Made From Scraps of Ribbon. Dainty Trifles Always Welcome as tilfts. While Fabricating Ia Pleas ing Porch Summer Pastime. IF you like to chat while you sew, let the plaxxa needlework this Summer be pin cushions. A dozen pretty little affairs may be concocted from scraps of lace, ribbon and colored linen, 'and the work will require less rigid at tention than close embroidery on table linen or the counting of stitches In knitting. Nobodv can receive too many pin-cushion gifts, for these dainty trifles for the dresser soon become grimy with dust and pin-pricks and are never so attractive after being laundered. . The dainty cushion pictured Is made of shirred pale green golden rod satin, left from a dance frock, and circles of white linen embroidered in shades of greenf. The design is simple and well balanced and may be embroidered al most in a morning. HUNTER WOUNDS FRIEND Poor Aim Saves Life of Man Mis- taken for Woodcbuck. MIDDLETOWN. N. Y, Aug. C. Frank Donlvan and Sidney Benson, of Ura- hamvllle. - went out to shoot wood- chucks on the farm. They both caught sight of a large one and Benson lay down in the grass at the side of a hill to watch for the animal's appearance, while Donivan went around the other side of the hill to look for the same animal. Suddenly, as Donlvan appeared from around the hill he caught sight of Ben son's bead in the grass, and, mistaking It for the woodchuck, fired. His poor aim saved the life of his friend, but Benson suffered a bad wound In the arm. : r I lft nftv,, isani rsaswi ita lrtsniiawirn iiMffEiraw awnrnfrfiri iffl i I . Faahloaa PUa. I I 1. ........... ..... .... 4 HARDSHIPS OF TRAVEL BY STAGE BRAVED BY DRAMATIC READERS Nina Churchman Larowe Recounts Trips in Country of Few Railroads and Finds Knowledge Is Greater Part 'of Assets at End of Year. n BT Xl-NA CHURCHMAN LAROWE. Thirteenth Article. THE larger cities of our travels were different. They appreciated more serious work and did not care MO much for the beef and the frying pan. We traveled -a year exactly. I think that we were in every town in Califor nia from the north to San Diego, and in all .we could find promising in Ne vada, Arizona and New Mexico. A great deal of our travel was by stage. Railroads were not so numer ous as now. Sometimes we had to travel at night. The coaches were large and had an immense front "boot" in which the mall sacks were car ried. - We always rode at the top of the stage (the choice seats). I could not ride anywhere else without be coming as sick as I ever was at sea. When night came the driver would give the mail sacks an extra poke oi two and we would crawl down Into the boot and sleep soundly on somebody's letters. When the stage travel was finished we went from San Francisco by steamer to Santa Barbara, San Luis Obispo,. Los Angeles. Santa Monica and down to San Diego. Returning by the railroad, we visited the towns all the way up. We saw Riverside, Cal., when a couple of Eastern men were laying it -out to plant orange groves. There was not much of the place then but the maps. . Parties Glvea Travelers. We were at San Bernardino and re ceived word that we must not miss Riverside. They treated us royally. We went to Santa Barbara and to the Arlington Hotel. It was considered, to be the Nonpareil of hotels. There we found a hotelkeeper that knew my mother and my father. He. was yet the typical Californlan and had still remaining some of the old-time en thusiasm, meeting us with .he strong, hearty, hospitable handclasp as of yore and placing everything at our com mand. He was having a hard time understanding his guests. He wished to amuse them, to give the hotel an air of gaiety and life, but they were all seml-lnvalids and usually would retire "with the chickens." He said that he had an immense parlor and that we could have any sort of an entertain ment. Hotclman Grateful. About that time all Southern Cali fornia was-an invalids' house. The J vuuau ana me wneeze couia ua avara on every hand. When we left the ho tel the proprietor, Mr. Greeley, would not let us pay a cent. When we were at Los Angeles the best hotels were the St- Charles and the Pico House. The former was kept by Captain Gordon (who had been in the Army), who had a grand military air and also considerable hauteur, yet he could mingle them on occasion with the hospitable heartiness of welcome that would suit the humblest guest. Toaemlte Valley Visited. We also visited the Tosemite Valley and spent a week or ten days there. viewing. all the treasures that Mother Nature had to offer, riding over pre' cipltous paths by mule and horse back. When turning a sharp angle in the path the animal's head would be over the path and his hind quarters almost up against the bank. In one of our long stage trips we had quite an adventure with an east ern man tourist. On account of my seasickness predisposition I always se cured beforehand outside seats. These seats all over the Pacific Coast were held as rigidly as opera or theater reservations. It was the custom for women to reserve them as well as men. I usually sat on the seat with the driver and my friend on the seat above us on the top of the coach. The Eastern man sat inside and grumbled because he did not have an outside seat, and, not understanding about strict reservations and having the old ideas about the paramount rights of man he thought that we should be in side the stage on all occasions, there by showing our recognition of his su periority. I got off the stage while the horses were being changed to rest a few min utes when like lightning the Lastern man sprang into my seat. The driver ordered him out explaining about through. seats, but he would not budge. The driver then said to me, "We stop at 12 o'clock for dinner in a little while. Of course he will get off im mediately and you will also. Then I will help you to your seat and bring some dinner to you." So my reliow reader and myself ate on the top of the stage and thus . the West con quered the East. ' Progress Is' Wonderful. I have been back to Riverside and the surrounding towns twice or three times and I have marked with wonder the progress and have also been met and entertained 'by some of the same people. We made a full year's trip; paid all expenses, had much pleasure, returned with a large budget of travel knowledge and scarcely any dollars above expenses. We soon saw that it would not pay to travel again, that the time for traveling dramatic read ers was over. The people at the hotels had begun to ask where the rest of the company was, thereby expressing a desire for plays. Just after we returned to San Fran cisco my mother had a paralytic stroke and ' as it made no difference where she was I took her from San Francisco to Virginia City, Nevada, so that my brother who was then living there could be with her. My brother rented a furnished house and I undertook to keep house, something that I did not know much about. The Winter passed, and when the Spring came my dear mother passed also. Then I went to Carson City. I had an idea that Uncle Sam's mint (there was one in Carson City at that time) might be longing for my services. As my friend. Judge T. P. Hawley, was prominent and a friend of my family, I made him the go-between, but Uncle Sam did not require the services of any more women, so. after visiting Mrs. Hawley, I Journeyed on to San Fran cisco. I went to the vineyard of my friend. Irs. Warfield. to stay, and planned what to do next. The Warfields were Southerners, and lovely people. It's rather an iincommon name. David War field, the actor, I presume, took the name because It was pleasant sound ing. However, he has honored it largely. It seemed to me that the United States mint would welcome me If the one at Carson did not. I asked friends about ft, and they said that it required as much influence to get In there as it would to become President. They said that there were scores of women knocking at the doors, but in vain. Now what was I to do? I summoned my courage and went'to the mint, armed with the thought of influential letters. It was difficult to get into the superintendent's presence, and when I did get there I was all a-txemble. I spoke of my father's early Republicanism, his services, etc., but all that I-received In return was that old reply one generally gets from someone to whom application is made: "I will take your name and address. If any vacancy should occur, etc.," which means nothing and Is perfectly maddening, especially when the super intendent has risen and the applicant Is being edged toward the door as fast as possible. I did not stop, out. went again aa V Irs. -Va V- i AtA'1 fcv Mm - 1 ?A jT,- --f?l -Mrs. Warfield and Her Daughter Nlnn. Who Was Named Arter Mrs. Larowe. a Standing. Left to Rlghtt Helen Crane, the Little Glrll Miss Kate Randall, Late W. T. Mulr, Piatt Randall, the Boy Ml. a Minnie Randall, It. W. (Charlie) Robs. Carlton Crane. Sitting, In Center! Mrs. K. O. Randall. Three In Front, Left to Right: Mrs. Carlton Crane, W. Mackenzie. Nina Churchman Larowe. From Photo Taken at Mrs. Ran dall's House. Sixth and Madison, 1887, When Mrs. Larowe First Came to Portland, soon as I had worked up enough cour age. One day I learned that there were bags to make. I never had sewed on a machine and did not know what sort of bags were required, but I thought that if others could make them I could, so I rushed to the mint again, found that to make money bags for Uncle Sam required as much Influence as to be presented at court that they were giv en to different persons, each one get ting a few crumbs. Instead of a whole loaf. . I took my letters and went again. This time I was told they would take my name and address. I thought it of so little consequence that 1 went back to the Sonoma vineyard and my friend. After a time 1 receivea a a friend at San Francisco that a lot of canvas had arrived at her door ad dressed to me. I went immediately j .uv ond there was a great quantity of stiff canvas and a sample - . . . i i Aa a fll'VA bag. These Dags nua i o bag These bags had to be large enough to hold 1000 silver dollars each. Each had to be sewed with coarse linen thread No. 30. -turned and sewed again. Of course, these. bags had to be cut first, -.i .,. nrnhlnm. to measure on the There was a problem to measure off the and cut the bags. The canvas would not cut straight- To get the material cut up. let alone sewed, was an herculean tak. I first hired a ma chine. It had to be a manufacturing machine. Think of the fact that I had never even done fine machine sewing, much less this kind! I tried to cut Usome bags. They certainly were nui straight. Then I began to sew. broke and all sorts of things occurred. I was about to give It up and I must say tears watered the canvas. Fortunately, however. I persevered. I suddenly found that the canvas was so coarse if I would keep the scissors between threads the bags would cut straight. That cheered me up a bit. I arose every morning at 5 o'clock and worked all day and gradually the bags began to look more neat. After T had worked a week every bit of the canvas was sewed and my white elephant had been conquered and disposed of. for the present at least. A weight 'was off my mind. Would the Government accept them? My, how my hands looked! Roughened and scratched by the machine and refractory needle. For this worK 1 receivea o mun k n A fiirninhHd my own thread. When I finished I. had made about 80. Trunk F.acapea Fire. When the work was done I went back to the Warfield vineyard and waited for more bags. '1 nere were lota of women reduced in circumstance waiting for employment making bags. Every once in a while I received orders for bags, but took precaution to send gentle reminders to the super intendent that I was still waiting. I learned to.be expert with the bags. I rut them by threads and sewed them on the machine like lightning. Surely perseverance Is a great tning. I was on the point of giving the Gov ernment back is canvas undipped. nnaewed. which might have Injured my chances of getting inside. Then prodded up the slumbering will and conquered. One day at tne vmeyara a. iiitura ui the daily paper and saw that the house of Judge Hawley in Carson had nearly all burned down. My great trunk with all its treasures must have been lost, but I received word that the day be fore It had been removed to an out side storeroom thus barely escaping the flames. Chapter two In the tale of the trunk. While waiting at the vineyard I wrote letters to Virginia City Enter prise. Between affairs at Sonoma, Santa Rosa and the surrounding vineyards, there was considerable "stuff" to be picked up. Many younger sons of rich Enslish. families owned vineyards bo side our own people, so there was much tea drinking, dinner parties, etc. Anxiety, however, clouded my pleasure considerably. I concluded to bring my trunk over from Carson. I was advised, as I was In no hurry, to have it sent over by freight. , It got lost and I gave it up. After a long time I think it had been sent East, or nearly there It was restored to me. Chapter three In the tale of the trunk, v Then came a day when a fearful forest fire raged in the hills behind the vineyard. Every man high or low had to turn out and fight the Are. The men fought and we made coffee ' to brace them up. They fought all Jy and all through the night. We expected to be burned out, so between the' Chinese cook and the other Chinamen about the place we carried household goods and my trunk as far off as possible. We escaped and the trunk and all the other things went back into the house. Chapter four in the vicissitudes of a trunk. Another day I was reading the news paper when I saw that E. F. Burton had been appointed superintendent of the mint at San Francisco. I sprang from my. seat and flourishing the paper around my head like a wild woman, cried "Hurrah!" They thought I must have become Insane, but when I men tioned the name of Mr. Burton, iriy sanity was proved. Mr. Burton was an old Californian and we had all known him. Trip Made to San Francisco. I went, to San Francisco. I had but to grasp his hand, and I was appointed one ot the mint's employes. It was a position that carried some degree of honor, because of the tremendous in fluence required to make those obsti nate doors swing open to the waiting applicant. Now for a wonderful change of circumstances that promoted me. Circumstances play a great part in our lives for good or evil, and what are evil circumstances to some make for tunate ones to others. I am going to show a curious chain. Involving death and sorrow to some and yet placing (Concluded on Page 9. Column .) ' TODAY'S BEAUTY HINTS To whiten and beautify the complex ion permanently we have found -no better preparation than a lotion made by dissolving four ounces of spurmax In a half pint of hot water, then add ing two teaspoonfuls of glycerin. This removes any pimples, shiny, muddy or sallow appearance, and will make any one's skin clear, smooth and velvety. It does not show or rub off like pow der; In fact, it seems a part of the skin; and for removing tan and freckles is unequaled. ' It is necessar jV to shampoo more fre quently in the warmer weather be cause of excessive dust and the fact that the head perspires more and is usually more exposed to the weather. The easiest to use and quickest dry ing shampoo that we can recommend to our readers can be prepared very cheaply by dissolving a teaspooonfut of canthrox, obtained Trom your drug gist, in a cup of hot water. This rubbed into the scalp creates a thick lather, soothing and cooling in its action, as well as very beneficial to scalp and hair. After rinsing, the scalp is fresh and clean, while the hair dries quickly and evenly, developing a bright luster and a soft'fluffiness that makes it seem very heavy. Adv.
