7
BLACK CLEVERLY USED ADDS CHIC
TO COSTUMES OF WHITE LINGERIE
Despite Craze for Sports Styles, There Are Plenty of Suggestions for Dainty Afternoon Frocks Black-and-Vhite
Striped Parasols Add a Correct Finish to the Costume Straight-Front Frocks Are Soon to Disappear.
i - -3 r v - ' - - v ! f-J 1
V ' - ! j s f !
-f ' 'ia -4" J?" w"-?-,:- Sl. - - --Sit
V r'rrrry-tl rt JJ s
BLACK is used very cleverly to add
chic to white lingerie costume this
season. The black tulle skirt over
a skirt of lace and under a bordered net
tunic lends much distinction to this
afternoon frock. White satin pipings
on bodice, sleeve and tunic add novel
trimming note.' The girdle is black
satin, with tiny blue silk roses; the
parasol, black and white dotted taffeta
with black handle; the slippers, white
washable kid; the hat. gray chip with
silver lace, black velvet ribbon and a
dull blue rose.
Peapite the oraie for sport toggery
Answers to Correspondents
BY LIUAN TINXU.
Portland. Or.. Jtprll 17. Will you kindly
give directions for making rose Jars, or pot.
ourt. or sachet powder, from rose petals.
M'ould like also a recipe for making potato
yeast. Thanking you in advance. Mrs. IS.
8. C.
POT-POURRI may be either "wet"
or dry. according to the purpose
for which it Is intended. The rose
petals are used as a basis, but gener
ally other perfumed flowers and spices
are added, the proportions being varied
to suit personal taste and convenience.
Orris root is frequently combined with
the rose petals in the dry pot-pourri
and in 'sachet powders. Sometimes
different essential oils, purchased at
the drug store, are added.
Following are typical recipes:
1. Pot-pourri for Jars or sachets
One-half ounce violet powder. V4 ounce
orris root, teaspoon mace. 1 ounce
dry powdered red rose leaves. te
spoon powdered cinnamon. H teaspoon
powdered cloves, 3a ounce heliolxupe
there are plenty of dainty, feminine lit
tle frocks for afternoon wear. Here Is
a charming model of boldly checked
voile in white and the new solfarine
pink a little lighter than magenta.
White voile is combined with the
checked pattern to give the suggestion
of contrast demanded this year and the
sash of ribbon matches the pink in the
voile. A black and white striped para
sol and white washable kid slippers
with silk stockings are what the cos
tume needs for correct finish. The pink
straw sailor is almost covered with
white taffeta and a deep magenta pink
powder. 4 drops oil of roses. 10 drops
oil of chiris, 20 drops oil of melissa.
10 drops oil of eucalyptus. 10 drops oil
of thyme, 1 teaspoon lemon extract.
10 drops oil of bergamot. 2 drahms al
cohol; omit the alcohol If for sachets.
Salted rose petals prepared as follows:
Pack fresh, fragrant rose petals In
two-inch-deep layers in a covered Jar.
sprinkling about 2 tablespoons fine, dry
salt between each layer. If you have
not petals enough to fill the Jar at
once, add a layer of roses and salt
daily, keeping the jar in a cool, dry,
dark place. Let stand a week after
the jar is full. Then turn out the
petals on a large platter, mix and toss
until quite loose, then mix in the .other
ingredients and pack into small deco
rated rose jars. Let stand three or
four weeks before uncovering. Keep
well covered when not in use. For
sachets' add a little bran to : avoid
mnintiirit.
2. Pot-pourri" for' Jars Two ounces
stick cinnamon. 2 ounces shredded orris
velvet bow hides under a wreath of
small white posies.
Not fluttering with frills, but very,
very chic and Parisian, is a new after
noon frock of white silk with dashing
lines of red In narrow satin ribbon and
the very latest stand-up cape collar.
This collar Is supported at the back of
an almost invisible featherbone con
traption and under the transparent
cape is a yoke of the same net extend
ing into sleevetops. The skirt combines
white satin and pleated white faille.
Red ribbons stitched on this faille
panel and on the little vest of faille
give a striped effect. The outward
curve of the skirt below the waistline
in front seems to threaten the long-
retained straight-front effect.
root, 'A ounce whole cloves. 2 ounces
whole allspice. 2 ounces lavender flours,
4 tablespoons eau-de-cologne. & drops
commercial oil of roses, rose petals.
salt. . Gather fresh rose petals and let
dry qnickly. When nearly dry place
in a Jar with salt between the layers.
Stir daily when adding fresh petals
and salt. Let stand 10 days after the
last petals are added, then add the
spices, crushed and broken, stirring
them well into the leaves. Let stand
six weeks, then pack into small jars.
adding the lavender, orris and oer
fumes. Other perfume may be substi
tuted for - eau-de-cologne, if liked.
Keep closely sealed when not in ac
tual use.
Pot-pourri sachet powder One cup
drid and crushed red rose petals,
tablespoons dried lavender flowers.
teaspoon crushed cinnamon. 4 crushed
cloves, 2 tablespoons orris root.
tablespoons dried and crushed lemon
verbena. 1 tablespoon dried sweet briar
leaves, or sweet balm. Mix and sew
into small bags. Two drops oil of
rose or 1 drop oil of bergamot (or
both may be added if liked.
Old-fashioned pot-pourri One peck
half 'dried red rose petals, one handful
each, .white-Jasmin flowers, 1 handful
orange blossoms. lrounce sliced orris
root, 1 handful lavender flowers, 6 bay
leaves (broken), nnd ot one lemon
dried, 2 tablespoons each cloves, cin
namon and allspice berries, 2 table
spoons each rosemary and sweet balm,
dried. - Arrange in layers, sprinkling
salt between each layer. Keep closed
10 days, then pour in Vx cup perfumed
vinegar or alcohol. Keep tightly closed.
From the above recipes you will see
that rose Jars can be made to vary to
suit personal taste and the available
materials, the basis being always per
fumed rose petals with a little salt and
spices to prevent decay.
Potato Yeast Four or 5 large pota
toes. 3 quarts boiling1 water. 4 table
spoons salt, cup sugar. 1 pint liquid
yeast or 1 cake fresh compressed yeast,
or 2 cakes dried yeast. Pare the pota
toes. Let them stand in cold water
and then grate them quickly into the
boiling water.v and let cook about 10
minutes. Add the salt and sugar and
let cool to lukewarm, or about 68 de
grees Fahrenheit, then add the yeast
or "starter", and beat well. If dry
yeast is used soak it in a little luke
warm water. If compressed yeast is
used save out 1 tablespoon sugar and
work the yeast to a cream with that
or with a little water before adding
it to the mixture. Let stand about 24
hours at a temperature of about 4S
degrees Fahrenheit, stirring it as it
becomes light and frothy. Half fill
fruit Jars with the mixture. Keep
tightly closed and store in a cool place.
Use about ",i cup yeast to 1 pint liquid
in bread-making. Use some of this to
start the next batch. One teaspoon
hops may be tied In muslin and boiled
in the water if liked. Some makers
boil and mash the potatoes instead of
grating them.
PALOTJSE. Wah., April 24. Will you
please explain how the so-called "Ever
lasting; or Liquid Yeast" la made. And also
how to proceed with It in making, say three
or four-loaves of bread. 1 mean tne liquid
kind where you save a "starter" each time.
Thanking you in advance. MRS. a.
Make the yeast as above. For three
or four, loaves of bread use 3 cups
scalded and cooled milk or milk .and
watar,.l cup yeast. 2 tablespoons short
ening, 'l1 tablespoons sugar, '.: tea
spoons salt, and ilour to make a soft
kneading, dough. . If liked, two large
potatoes may be boiled, mashed and
added to the liquid. - Have the liquid
lukewarm when - the yeast is added
with the shortening, sugar and salt.
Add flour to make a drop batter. Let
rise over night. In Summer It may be
made very early in the morning. When
the sponge is well risen add flour to
make ' a soft kneading - dough, and
knead until soft, smooth and elastic;
cover and let rise. Shape into loaves.
place in greased bread pans, grease the
tops, let- rise again, and bake 45 to 60
minutes, according to the size of the
loaves.
This. yeast tends to "run out" or be
come poor after a while. If this hap
pens, get a new starter or fresh yeast
cake.
PORTLAND, Or.. June 10. Would it be
possible for you to publish In the Sunday
uregoman -the receipt for doughnuts that
appeared three years ago during the con
test held by The Oregonlan?
The receipt called for buttermilk, I think,
and both cream of tartar and soda were
used. The writer stated that it was the
best receipt for doughnuts she - had ever
used and I agree with her. But I have lost
my receipt and I didn't make them often
enough to remember Just the way they were
made.
X will greatly appreciate your help, and
thanking you in advance for any you may
give me, I am, an interested reader of
your column. MJ1S. J. L. D.
This is written with the Pacific
Ocean rolling between me and my
"recipe contest" scrapbook, and I find
it is not possible for me to remember
whether that particular recipe had any
special "points" about it. 1 give below
three doughnut formulas of varying
richness, each calling for buttermilk,
soda and cream of tartar. If none of
these should be what you want, please
write to me again in September..
Buttermilk Doughnuts (plain) One
cup sugar. 1 tablespoon butter, 1 cup
buttermilk, 1 egg, 1 teaspoons soda.
1 teaspoons cream of tartar, 1 tea
spoons salt, 4 teaspoon (each) nut
meg and cinnamon, flour to roll, about
4 cups usually.
Rub the shortening into 3 cups' of
the flour sifted with the dry Ingre
dients. Mix with the buttermilk and
the egg well beaten. Mix to a soft,
rolling dough, adding flour as neces
sary, but being careful not to get a
hard, firm paste. Roll and cut care
fully, so as to avoid having the dough
stick to the board. Fry in crlsco or
snowdrift oil. of such . a temperature
that a half-inch cube of bread becomes
a light brown in 60 seconds. Turn the
doughnuts as they rise in the fat. Keep
steady temperature and do not put
in so many at once as to cool the fat
unduly, or they will be greasy. Lirt
with a wire egg beater, drain first
over the pan, then on paper. Koll In
sugar or not, as liked.
Buttermilk Doughnuts No. Z.
cup sugar, 2 tablespoons butter, l cup
buttermilk. Z eggs. 1-Si teaspoons eacn
soda, cream of tartar and salt, nut
meg (or a mixture of nutmeg and cin
namon, as preferred), trom to i
teaspoon. Flour to roll. Cream the
shortening and sugar, add the eggs.
well beaten, and the milk, with Hour
sifted with the dry ingredients to make
a beating batter; beat thoroughly, then
add Ilour to make a soft, rolling dough.
Toss one-third of the mixture on
floured board, knead very slightly, if
necessary, roll out. cut. - try ana arain
as above. Add the "trimmings to the
Mrond batch of douarh.
Buttermilk doughnuts ro. 3 one
cup sugar. 214 tablespoons butter. 1 cup
buttermilk. 3 eggs. 1 Vi teaspoons each
soda and cream of tartar. It tea-
spoons salt, nutmeg, cinnamon or nut
meg and cinnamon to taste. Flour to-
roll. Mix and fry like no. z.
Bfaverton, Or., April 19. I m a reader
of The Oresonlan and always find your col
umns Interesting". Could you .please give
me a recipe for rhubarb wine and oblige?
Mrs. A. K.
I think a recipe for rhubarb wine
has appeared in this column since your
letter was written.- I hope you saw it.
If not, please write again and I will
repeat as soon as the "time" limit" ex
pires. As a rule most homemade wines are
made by the following general formula:
Crush or stew the fruit to extract the
Juice. Add hot water and sugar to
make a pleasant drinking mixture, not
very sweet. Let drain like jelly. Add
any spices or flavors desired in solid
form. Let ferment. - When fermenta
tion ceases, close the barrel. - Let stand
three to six months before bottling and
let lie in bottle several months before
using.
If the liquid is one that does not
'easily ferment, the fermentation is
started by spreading a little yeast on a
two-inch piece of toast and letting that
float in the liquid. The bunghole may
be pasted over with thin paper (which
may break several times during fer
mentation) and the barrel ehould be
filled up from time to time (as it
"wastes" in fermenting) from a reserve
supply of juice kept in a stone jug.
' Some wines need to be cleared before
bottling, with lslnglaBs or egg white:
but care in siphoning off the liquor
from the barrel will usually give a
fairly clear rhubarb wine. Homemade
wines contain alcohol and should never
be given to children.. - '
Multnomah, Or., April 22. Will you give
me through th. columns of The Sunday
Oregonl.n a recipe for caramel frostlnc with
nuts. One that 1. soft and creamy. Thank
ing you in advance. R. 3-
Nut caramel frosting 114 Cups light
brown Bugar. hi cup white sugar, one
third cup hot water, whites of 2 eggs.
teaspoon vanilla, M cup broken walnut
meats. Lightly caramelize M cup white
sus-aiv letting It become a light brown
only, so as to avoid the bitter taste of
over-cooked caramel. Dissolve this In
the hot water and add to the rest of the
sugar. Boll to the heavy thread, as for
ordinary white boiled frosting.-- Pour
uoon the stiffly beaten egg whites and
beat until creamy, setting the pan over
hot w.er at Ar&t stage ol the beating,
mr-- : : -itig)
m
and later removing, it. Then add the
flavoring and nuts. The "softness and
creaminess" in thus, as in any frosting,
depends upon the skill of the maker
recognizing the exact point aX which
stop, boiling the syrup and beating
the frosting.
Kelso, vash., April- IT. Would von plp.se
publish , a reclp. for pineapple S.vsrl.n
cream. Also recipe for a white birthday
csks, - as was .riven in the jrlx contest a
couple of years sso. Think it called for
blanched almoncs. Yours truly. Mrs. J.
Following Is a recipe ' for a white
birthday cake, but I cannot be certain
(for reasons explained above) that it is
the eamt one that appeared in the con
test. White" fruit cake cut butter. 1H
cups sugar. H cup milk. 2H cupj flour,
sifted with 24 level teaspoons baking
powder, whites of 6 eggs beaten with
4 teaspoon each salt and cream of
tartar. 1 cup blanched almonds cut Into
shreds. 1 cup white sultanas or
chopped candied pineapple or a mixture
of the twot A few sliced candied cher
ries may be added if liked, or the fruit
may be omitted and the almonds used
alone1 if preferred. If almonds only are
used a somewhat lighter cake may be
obtained by using eight instead of six
eggs. Mix by the usual method for
white butter cakes. Ice with white
Icing or leave plain as preferred.
Pineapple Bavarian Cream Two
tablespoons granulated gelatine, cup
cold water. 1 can grated pineapple, H
cup sugar. 1 tablespoon lemon juice.
Whip, from 3 cups cream. Soak the
gelatine In the water until fully swoll
en, then dissolve by heating with the
pineapple, sugar and lemon juice. Chill
and stir. When it begins to thicken
fold in the whipped cream, mold and
chill or pile in tall individual glasses.
The amount of sugar may vary a little
with the varying sweetness of the pine
apple. Unless the pineapple is very
tart (which seldom happens) the lemon
juice is necessary to bring out the full
flavor of the fruit. "
GAS BELIEVE DSLIDE CAUSE
fContlnued Prom Page 2.)
uncommon. Drilling, I believe, also
would determine whether or not there
was gas along the fault.
Let us admit for the moment that my
judgment is correct. It is not unrea
sonable to suppose that, if gas was con
fined iff subterranean caverns or old
and extinct craters, it would seek to
escape at a point where the resistance
was the 1-ast. If the channel was open
and the material soft, it would not
cause a tremendous upheaval if it could
escape along the crack in the earth's
crust, loosely filled with clay and erup
tive rook. The presence of this crack
or break indicates a previous eruption
of confined gases.
Now the great Culebra cut. made in
digging the canal, must have further
reduced the resistance offered to the
gas struggling to escape, so that it
would seem not altogether unreason
able tc inquire whether or not the so
called slides at this point were not in
reality caused by earth waves, sympa
thetic seismic disturbances, due wholly
to thd presence of the gas beneath the
bottom of the canal at this point.
When those movements came, the
banks of the canal shook a great deal
of stone and earth, it is true, slid into
the canil. but the greater part of the
trouble was due to the earth in the bot
tom of the canal rising up to the sur
face of the water and filling the canal
and forming islands amidstream.
The theory of the canal engineers is
that beneath the rock through which
the canal is cut there is a substratum
of mud and soft earth. The weight of
the tor'; and earth on either side of the
canal, resting on this soft layer of mud,
causveo it to ooze into the canal, and
thu3 produces the greater part of the
trouble. Their remedy for this Is to re
duce the weight on top of the mud.
that is. tut down the banks on cither
side almost to water level for some dis
tance bnck, until an "pngle of repose"
is reached.
It is witjh this hope that the engi
neers are now removing an immense
amount of earth aed reck from the
Culebra banks. In support of this
theory, the engineers call attention to
the fact that at a point in the canal
where a smaller disturbance occurred
the banks were cut down and there
was no repetition of the trouble, thus
constituting a strong presumption that
the proper cure for the so-called slides
had been found. ,
However, there is ground for the con
clusion that the reason the smaller
stopped was because the larger
movement at Culebra had begun. The
ga. escaping easily at Culebra. ceased
to go omo the other plane and cause
eruptions there.
Remedy la Still Problem.
Suppose a broken water pipe In a
house is flooding the bathroom. If the
water main with which the water ptpe
is connected at some point beyond the
house be severed. th water will dis-
J charge at the point of the break. In the
Advance Announcement!
CORSETS AT NEW PRICES
On and After Saturday, July 1st, 1916
The retail price of certain Nemo
Corsets heretofore sold at $3.50 ( $"76
WILL BE ADVANCED TO) 9
This Includes the Following Numbers;
SELF-REDUCING Nos. 310, 315, 316, 318, 319, 321, 322,
324, 326, 344 and 345
MATERNITY No. 300 KOPSERVICE Nos. 305, 307
This slight advance, -which has heen compelled by the
greatly increases! cost of all kinds of corset-materials, repre
sents only a small part of the higher cost of manufacturing.
"We are forced to raise prices or sacrifice quality, and
NEMO QUALITY WILL NEVER BE LOWERED
The same cause may compel an advance in the retail
prices of other Nemo mbdels in the near future.
KOPS BROS.. MaMufttctmrm mf NEMO CORSETS. Nmm York
main and cease to flow- in the bath
room. It will not mean that the leak
in the water pipe has been repaired,
but that the water has found another
and larger opening through which to
escape.
Once it is established that the gas
beneath the canal bottom causes the
islands of mud and rock and material
to rise to the surface, the remedy of
course would lie in finding some other
way or place for those gases to escape.
Again, for comparison, the water tap
in your house is broken or out of com
mission in your bathroom and you are
unable to locate where the main water
pipe enters your lawn. You get a pail
arfd continue to dip the water out of
the tub to keep it from flooding the
house. You may continue to dip as
long as the water runs. If you can
not locate the feeder or connection to
your main, you must go to the reservoir
and there shut off the main. When the
reservoir overflows, change the course
of the water so that it will not inter
fere with your residence.
This is the condition at Culebra cut.
They can continue to remove this mov
ing material that is filling up the
waterway with their great powerful
dredges, and hold back the flow for a
time, but unless the supply is changed
to some other course at the source, it '
may never stop until nature changes it.
Of course. 1 am well aware that there
are many skeptics who will insist that
the cause and the remedy that I have
suggested ,are unreasonable. I am
aware, too. that the fact that most
eminent engineers hive held otherwise
is not a strong recommendation for
such a theory. However. I am re
minded that some of tho most eminent
of the world's geologists have been re
versed by nature, and it is not beyond
possibility that they may again be
wrong, as there are many of the earth's
geological conditions that are yet un
written. Every An. 1. 1. nee Iff Give.
It will doubtless occur to one that, if
there is anything In the theory I have
advanced, it is strange that no one of
the canal or Army engineers has ad
vanced or investigated such a possi
bility. That is just what occurred to
me and it is a fact, beyond dispute.
that General George W. Goethals and
his staff of Army, as well as civil, engineers-
are among tho best and most
wonderful construction engineers that
the world has ever produced.
The construction, the finish, the per
fect completion of the locks and the
canal Itself command the admiration
of the world. They served their pur
pose well and their great efforts must
not fail. There is a problem yet to
solve, which is no fault of theirs. They
are educated, refined and able gentle
men. They extended every courtesy to
me and my engineer: they gave us the
courtesy of the Government railroad;
they extended to us the best of the
Government electric launches to in
vestigate every inch of the Culebra cut
and the disturbances therein.
I They freely granted every privilege
and every convenience to make the in
vestigation and freely soiurht any in
formation or suggestions that might
tend to solve the problem which Is caus
Ing the "unfortunate conditions at the
Culebra cut and preventing passage in
the world's greatest Waterway and the
greatest enterprise that has ever been
undertaken and built by human hands.
They even placed at our disposal one
of the best geologists tn the Govern
ment service an eminent and able
gentleman, now connected with the
geological department in the bureau of
mines Donald F. MacDonald, who will
Ingly exchanged his ideas and gladly
considered any that we had to offer.
. While I could not agree with some
of his opinions regarding the situation.
yet I respect and admire his ability, but
still cling to my own ideas, which can
only be considered after the present
theory fails.
.Mlnlag Experle.ee Eaplorei.
While the college men have had
every advantage from- a scholarly
standpoint one must make some con
cessions for the man who has acquired
nis xnowieage and education to a great
degree and was trained from early
lire by actual contact with geological
conditions, who has been forced to
solve these problems involving the ac
tions of the earth with which he was
confronted, and who had had long
years 01 experience In combating them.
Those eminent gentlemen mentioned
above may not be mining engineers.
Tney may never have had the oppor
tunity or many long years of -under
ground experience and they. too. in
time, may be willing to concede to the
practical fellow some knowledge along
tnose lines.
My experience with gases covers SO
years in mines and underground work
In almost every capacity from general
manager of large productive properties
oown to 1001 ooy. wnerr 1 was rirst
employed underground. This period
Includes experience in Utah, as well as
the five adjoining mining states. It
is that knowledge and experience with
careful study and many tests and the
analyses of eruptive rocks that iuxa in
duced me to place before you soma
facts in my experience.
For Instance, there is a shaft in
Park City, in the state of Utah, at the
present day known as the No. 2 Ontario
three-compartment shaft. There was
taken out In the excavation and sink
ing of this shaft some 12,000 cubic feet
of material per hundred feet of depth
as it was originally Bunk. Afterward
18.000 cubic feet of material was taken
from 100 feet of this shaft each year
for 15 years. A crew of men was em
ployed continuously behind those tim
bers to keep the shaft open. Oregon
fir timbers. 12 Inches square, would be
broken sometimes over night- The
shaft was sunk pome 1500 feet.
The whole shaft was not closed u
nor movlgn, but different sections
therein. In one section of 300 feet
the management cut around 10 or Is
feet of space behind the timbers. put
ting head-boards and braces to steady
the timbers. These would sometime
stand for 30 or 60 days, and at occa
sional periods only over night. This
whole breast of rock would move,
crushing the timbers in the shaft and
wedging itself in there so closely that
powder would have to be used to re
move it.
There was no visible means of find
ing out where the rock came from and
no known space made vacant by the
supply It was furnishing, but the move
ment was continuous, to my knowledge,
for 15 years, until the shaft was aban
doned. The reason for keeping it open,
for this long period was that it was
producing more than 11.000.000 net in
precious metals every year. It was
then owned and controlled by Haggia
and his associates.
Gtm Discovered to Be Cause.
Another experience in the old mine)
known as the Crescent, in the same
district. In driving a tunnel, the track;
in the bottom would sometimes rise
two feet over night. We would remove
the material and replace the track and
it might stand for 30 days, and then,
the movement would start again and
the whole drift would crowd in.
One morning a shift of men under my
supervision went into the face of this
tunnel to drive ahead, and the timber
men completed and installed, just be
hind the men. a set of 12-inch square
Oregon fir timbers. At 11:30 A. M. the
movement came and broke those tim
bers like matches and the men on the
outside had to dig around the bottom
of the timbers in order to get the men
out alive. This set of fine new timbers
had only been in place and completed
three and one-half hours.
I took one of the foremost geologists
in this country in there to investigate.
He informed me that it was the great
pressure of water above and behind
this porphyry or eruptive rock that
was" causing it to swell. I believed it
for a time and I drove on ahead until
we struck another vein of the same
kind of material and, when I visited
my men one morning, they were then
in a hard formation between the two
eruptive breaks, or so-called veins.
The tunnel they were working in waa
about five by aeven feet. The forma
tion was a hard, sllicious limestone
with small specks of porpliyry. or
trachyte, appearing in it, and the
breast waa popping or cracking like
cannons on a battlefield. Little, thin
scales of rock were breaking off the
face of the drift as thin as a pane oC
glass. We were puzzled to know what
caused the noise. There must have
been some tremendous pressure behind
that was causing the chipping off of
the rock in the face of the drift.
They drilled on some 12 feet farther
and the drills passed into soft material.
When they did, a terrific pressure of
gaa came out of the drill openings.
They asked me to come in. -They said
that there was an air channel and a
terrible pressure of air coming in. They
did not realize It was gas and could
hardly conceive it was an air channel,
because they were 800 feet vertically
below the surface.
The gas was soon discovered, be
cause four or "five of the men were
overcome by it In a few minutes and
had to be carried out by fresh men.
Of course, the men could smell and
realized that the air was not fresh, but
they thought that the gas had come
from the powder that had been used
there a few hours before. We now
have drifts in this same property that
have been abandoned because there was
no mineral passing through them,
where hundreds of feet are absolutely
closed up. In order to open them again
we would have to use as much powder
as we did in the original excavation,
and the only way that one would ever
know there had been a drift there
would be by finding the timber in
places smashed into splinters, and in
the cracks and splinters the rocks
wedged as tightly as they were before
the ground was first opened.
William H.rlow Tteed. professor of geol
oirv In Wyoming Vnlverslty until his re
cent fle.th. had the honor of finding wrtat
Is s.ld to be the largfat skeleton of a
dinosaur ej-r ntscovered. Tn find was
made in VO'omlriS'.