8
THE SUNDAY OREGOXIAX, PORTLAND, ; JUNE 25, 1922
"T
REFUSAL TO RECOGNIZE BOLSHEVIKI SAID
TO BE KEY TO SAVING OF CIVILIZATION
Mrs. Hamilton Wright, Author and Member of Opium Advisory Committee of League of Nations, Returns
to Washington After Touring Europe and Attending Conference. .
bbbbssk
Fx : I " i; -Ukl i
M
RS. HAMILTON WEIGHT,
author and member of the
opium and advisory commit
tee of the league of nations, return
ing to Washington after a tour of
Europe in which she attended the
Genoa conference, declares that the
refusal of the Ignited States to rec
ognize the bolsheviki or to attend
the Genoa conference ad the pro
posed conference at The Hague
saved the civilization of the world.
She described the atmosphere of the
Genoa conference as "dark and sor-
ABILITY TO MANUFACTURE
MAYONNAISE (CUTS EXPENSE
Purchase of Dressing From Grocer Puts Hole in Bank Account of
Ordinary Thrifty Housewife.'
BY EVELBNB SPENCER.
Fish Cookery Expert. V. S. Bureau
of Fisheries.
THIS is to be a practical lesson,
step by step, in the making of
a mayonnaise for the house
wife who has constant trouble and
is in doubt as to where she has
made a mistake in the proceedings.
This is the season for salads; and
salads call for mayonnaise. I have
often been surprised in my lectures
through the country to find that
many housewives regard mayon
naise making as a laborious task
and the use of the dressing as a
luxury of the table, rather than an
' every-day necessity, as It should he.
It is a high priced article when
bought in a small bottle at a gro
cery or delicatessen, costing just
double what it would if made at
home, from oil bought at gallon
rates. It assists in making a much
cheaper and more seasonable meal
in warm weather, than the usual
' one of heavy meats.
Many housewives are too timid to
even try making a mayonnaise,
thinking it a very difficult task.
Others approach it in fear and
trembling, freighted down with so
many rules suggestive of magic in
cantations. Gallon Lots Cheaper.
- It is very nice to have the oil and
'eggs just off the ice, also an ice
cold bowl in which to make it. But
I have seldom been able to have
such ideal conditions and am very
well content to keep the can of oil
on the floor of a cool cellar. I
would like to urge on the household
buyer to always purchase the oil,
be it olive, corn or cottonseed oil,
in the gallon or even in the five
ina act thpTA !h &. verv de
cided economy in favor of purchas
ing in larger quantities, to say
nothing of the comfort of always
h.Dini, a liHaral nurmlv on hand. I
use it for all kinds of cookery, from
cake-making, fish cookery down to
all manner of salad dressings. I
prefer it to any other kind of fat
,! nvrv a limiiri fat he.
' ' 11 " " " - ' '
ing always ready for immediate use.
There are so many dressings and
sauces called by the name of mayon
naiso. that it is well to fully un
derstand that the real, legitimate
mavotinaise is nothing but oil, raw
. .i, jujno, . "
' a.i anna with salt that, when vnn
introduce other ingredients it has
ceased to be a mayonnaise, so ac
P f
Underwood &
1nderwoodMY
did and hopeless." Mrs. Wright de-
clares that the only hope for the re
covery of Russia was to be found in
the overthrow of the present soyiet
form of government.
Mrs. Gifford Pinchot helped win
for her husband the nomination for
g-overnor of Pennsylvania. Mrs.
Pinchot "stumped" the state, mak
ing speeches for her husband, and it
has been declared that her efforts
secured him the nomination, defeat
ing the strong Penrose forces in
Pennsylvania.
Declared by many to be the pret-
customed are we to the addition of
strong condiments, such as mus
tard in this sauce, that when the
simple mayonnaise is served it
stands out as a new kind of sauce.
Strong Condiments Left Out.
To illustrate this point: While
conducting lectures in Chicago a
fish was served .with a mayonnaise
and samples passed through the
audience. At this particular meet
ing, there were 70 professional
chefs, cooks and stewards present,
who had had a special invitation
and presented themselve in a body
to see my mode of cooking fish. At
the close of the meeting a most
courteous Frenchman came to me
and said: "Pardon me, Madame, but
might I inquire what you have put
in that most delicious mayonnaise
to make it taste so differently?"
"If you .sk me what I have kept
out of the mayonnaise, it would be
nearer the point," I answered,' as I
explained to him just what the in
gredients were, simply the oil, raw
yolks of eggs, lemon juice and a
little salt.
When one takes good eggs and
fine tasting oil and proceeds to con
ceal the taste of them with strong
mustard, sugar and other condi
ments, it seems a waste of good
materials. The restaurants and ho
tels are in a measure responsible
for this practice, as all pantrymen
have to be watched over to pre
vent a deluge of mustard in mayon
naise making. It likely originated
in a desire to disguise the taste of
stale eggs and inferior oil.
Try making the plain mayonnaise
and see how delicious it is! Chil
dren who shudder at the taste of the
strong, highly seasoned kind, will
be delighted to eat the simple kind
ori their bread, or with a baked po
tato, and it is the best substitute
for butter when the latter is high
priced and the family income lim
ited. Salad Oil Favored.
After much experience in making
large quantities of mayonnaise at
a time, I would say that more skill
and egg yolks are required when it
is made from pure olive oil than
from what is known, as salad oil,
made from corn, cottonseed, pea
nuts, etc. The olive oil, being thin
ner, takes more egg yolks and
longer beating to thicken it.-
In making a stock mayonnaise to
keep on hand, ready for use in any
kind of salad or sauce, the wisdom
of keeping it free from any strong
condiment can easily be seen. For
tiest coming society bud in Wash
ington is Miss Betty Byrne, daugh
ter of Mrs. Stephen J. Peele, wife
of former Chief Justice Peele. Miss
Byrne is now one of the capital's
most vivid young schoolgirls, but
will likely make her debut during
the coming season.
The departure of the Russian am
bassador from the United States will
mean that other members of the em
bassy -who are social factors in the
capital will leave also. Madame de
Bach, wife of Henry de Bach, the
counsellor of the embassy, who Is
considered a most attractive hostess
by the diplomatic set, will sail
shortly from the United States for
her home in Russia.
instance, one may want to use it in
mixing a fruit salad, diluted with
cream, plain or whipped. Imagine
the taste of a fruit salad consisting
of delicate pineapple, oranges, etc.,
mixed with a mayonnaise contain
ing mustard! Yet I have eaten that
very combination in a high-class
tearoom in one of the smaller cities
of Washington. That is I tried to
eat it, but felt too outraged at the
combination of flavors so inhar
monious, that I acted like a French
man to whom the business of eat
ing Is so serious, and inquired at
the desk who was responsible for
the mixing of that salad.
Advice Given Cook.
The proprietor acknowledged that
it was his work! And he paused, ex
pecting a compliment! He was such
a culinary infant that I modified
my wrath and wound up in giving
him a little talk on the proprieties
of salad combinations, how to make
a simple stock mayonnaise, like a
soup shock, suitable to be used for
all kinds of salads, calling for a
mayonnaise dressing, etc. He was
very grateful and I could see that
his intArARt hni h. , .
- -- - a-wanenea
sufficiently to induce him to under-
toVn a II, .1 ... i i . .
o - oiuuying into salad
maklner l-tfnra t
j...s any more oi
his flagrant combinations on the
public.
The very best beater for making
mayonnaise in larger quantities is
one made of long loops of piano
wire, bound in a wire handle. It Is
very light to wield and very effi
cient, not only for mayonnaise mak
ing, but for the making of white
sauces, blanc manges, etc. It i
called a cook's whip or beater, and
while it is rather a high-priced ar
ticle beside an ordinary egg beater,
it will last, with care, for a great
many years.
Chef Guards Tools.
Every chef possesses one of these
which, with his French knife and
collection of carving knives, are his
dearest treasures. This cook's whip
can be manipulated with one hand
leaving the other free to pour the
oil continuously, making a much
quicker job than when using an egg
uomer, wnicn requires the two
nanus. 1
A quantity of mayonnaise can be
made up in just a little more time
than a small amount which saves
the labor of constantly washing up
oily utensils. Tho A
put away in jelly glasses or pint
jars, covered with a bit of waxed or
parchment paper, set in a cool place
and will keep nicely for two or three
weeks, or until used up. When
making a new lot, any Jeft-over
amount can be added to the new
each time. '
Simple stock mayonnaise Two
egg yolks, three cups to one quart
of- oil, juice of one large lemon, or
two tablespoons strong vinegar, salt.
Have the eggs and oil chilled, or
as cool as possible. Place the yolks
In a large yellow bowl and with the
cook's whip in right hand and ves- j
sel containing the oil in the other a i
small pitcher is easy to handle j
begin to let the oil in drop by drop,
stirring as it drops, then beating it
until the thickening process has be-
gun. Once the oil and egg have in- i
corporated and emulsified, there is
never any danger of the mayon-
naise separating. Then the oil may ;
be increased a teaspoon at a time,
steadily beating until mayonnaise
becomes too stiff to stir easily, then
add enough of the acid to thin it
off. Now the oil may be added more
quickly, a tablespoon at a time, then
a quarter cup at a time, until all of
the oil has been added, thinning it
off in between with the acid, as it
becomes too thick to beat easily.
Leave the mixture quite thick for a
stock mayonnaise.
New Start Advised.
If, in the, beginning, after a half
cup of oil has been added and' the
thickening process does not come,
the mixture continuing oily and
thin, there is no use keeping on, as
it will have to be begun anew. Take
a clean bowl and beater and begin'
again with a fresh egg yolk, drop
ping the oil carefully, allowing just
one drop at a time, and when the
thickening begins the oily mixture
may be added to the new a spoon at
a time, until all used up. Season
with salt.
Always remember to use enough
oil at the end to leave the dressing
very stiff when making a stock
mayonnaise, as it may be used with
salad materials such as crab, which
is often very watery, and when the
mayonnaise is thin the whole salad
is undesirably loose and cannnot be
molded to present an attractive ap
pearance when served.
It is well to make up a quantity
of mayonnaise in the morning, when
it can be done leisurely, and it is
much less likely to separate than
when attempted rn a hot kitchen in
the rush of dinner getting. The
yolk of one egg will take up a pint
of salad oil, if well beaten and
slowly made. But it will have to be
used up quickly, a it will not stand
long without getting oily unless
more yolks or less oil is used.
Boiling Water Helps.
I have found adding a small quan
tity of boiling water to the dressing
when it is finished, beating it in
well, assists in keeping it from oil
ing. A tablespoon of boiling water
to each cup of oil used, or three
tablespoons to a quart of oil. Pre
vious to the discovery of using boil
ing water I had at times noticed a
tendency for dressing made for sev
eral days to oil when I had added
Ingredients to make it into a sauce
tartare. So at my demonstrations I
found it wise io make the sauce
tartare as sooff as I finished the
mayonnaise to insure its being per
fect, which it might not be if made
later on after mayonnaise had stood
in a warm room.
But lately I have found that I
could add the chopped ingredients
for making a sauce tartare to may
onnaise which had been standing in
a cool place for more than a week,
when I had added the boiling water
as a finishing ' to the mayonnaise
when making it. It is certainly
worth while to give it a trial in
summer time when the temperature
varies o greatly. This is another
reason for leaving the dressing very
stiff, as the addition of boiling wa
ter thins it off.
Whole Egg May Be Used.
When eggs are high a mayonnaise
may be made by using the whole
egg, but it is never as stiff, nor will
it keep as satisfactorily for any
length of time, as when made with
the yolks alone. I have found, if
making up a dressing whjch does
not seem to thicken readily, if the
unbeaten white of the egg is added
it will cause a certain amount of
stiffening sufficient to hold the oil
and egg together and keep them
from separating if used up at once
I would like to encourage the
housewives who have hitherto been
disappointed in their efforts at may
onnaise making; to try again, and
if not successful at the first, fol
low the old adage, "try, try again."
Hundreds of women all over the
country have told me of their great
pleasure in finding that at last they
were able to make a fine mayon
naise, after watching me do it, as I
have tried to describe in this ar
ticle. Women who have always
bought it in small quantities at a
high price are so delighted to find
they can make it themselves and
use it daily during the summer sea
son and do away with so much
heavy cooking.
Mayonnaise Sauce Base.
Mayonnaise is the basis of so
many sauces, that a stock of it on
hand, makes easy the preparation of
these sauces, which are the making
of a fine supper dish.from any cold
boiled, steamed or baked fish, which
with a potato or combination vege
tabl, even a plain lettuce salad, will
make a most seasonable and appetis
ing evening meal at the close of a
hot day.
Sauce tartare 1 cup of mayon
naise (thick), 1 tablespoon dill
pickle, finely minced, 1 tablespoon
capers, minced, lemon juice, 1 table
spoon onion, finely minced, 1 table
spoon parsley, minced, 1 tablespoon
finely minced olives.
Add the chopped ingredients to the
mayonnaise, and set away on ice or
in a cool place. If not all used up at
once, it will keep nicely in a jelly
glass with a piece of waxed or
parchment paper over the top. It
may be freshened up for use again
by adding a teaspoon of lemon juice.
As everyone does not keep a bottle
of capers on hand, some finely
chopped tender celery may be added
Instead, or the sauce is very finely
flavored with just the onions, pars
ley and pickles.
Norwegian sauce 1 cup of thick
mayonnaise, 2 tablespoons freshly
grated horseradish. Mix together.
Cucumber sauce 1 cup thick may
onnaise, 1 cucumber. Pare, chop and
drain the cucumber, seasoning it
well with salt and paprika. Mix
with mayonnaise.
Olive sauce 1 cup of thick may
onnaise, Vi cup of olives, chop in
pieces, lemon juice, paprika. Mix to
gether. Celery sauce 1 cup mayonnaise
(thick), 1 teaspoon onion juice, 2
teaspoons lemon Juice, salt and pap
rika. 1 tablespoon finely minced
green pepper, 1 tablespoon finely
minced parsley, 1 cup of finely
minced celery. 2 tablespoons finely
mixed cucumber. Mix together and
.serve with any cold fish.
Gloucester sauce 1 cup very thick
stock mayonnaise, 1 tablespoon lem
on juice, salt and paprika, yt cup of
thick, sour cream, 1 tablespoon Wor
cestershire sauce. Mix together and
season. Served with cold fish dishes
or on fish salads.
English salad sauce 1 cup of
mayonnaise (very thick), cup
thick or whipped cream, 1 teaspoon
dry mustard mixed with tablespoon
lemon juice or vinegar, saltand pap
rika. Add the cream to the mayon
naise, mixing in the mustard and
lemon juice. Season with salt and
paprika.
Iiaguna Cotton Crop Is Short.
MEXICO CITY. Reports from cotton-growing
districts, especially
from the Laguna region where the
greater part of the crop is produced,
indicate that there will be a short
age over normal production this
year of almost 100,000 bales. The
poor harvest is due to continued
droughts.
SLEEVELESS GOWN IN DASHING ADVENT
FOLLOWING PASSING OF SHORT SKIRT
. ,
Writer Names Exercises That May Be Taken to Reduce Fat Arms to Insure Greatest Beauty New
Style Discovered on Fifth Avenue Found to Be Unusually Attractive.
n oi
jne jieeveiess
Gown
BY ANTOINETTE DONNELLY.
NEW YORK. (Special corre
spondence.) At a matinee the
other day, my companion and
I followed an extremely pretty girl
to the box office, appraising her
with whole-hearted admiration for
the rather daring but tremendously
becoming large black hat, long
skirted frock showing no more than
six inches of patents and filmy
hosiery, and a close-fitting long
cape with monkey fur collar. Pres
ently she appeared directly in the
row in front of us, dropped back
the cape and exposed a pair of beau
tifully molded arms, sleeveless from
the shoulder.
"What do you make of that, Wat
son?" exclaimed my companion, a
first nighter by vocation, "for an
afternoon appearance?"
"Startling," replied I. "But her
arms' are beautiful, aren't they."
"If that's a new style, you'd bet
ter get busy," urged my partner,."on
how to make arms fit for public ap
pearance. Can't you imagine the
skeletons that will be out nrfw?
And the opposite?"
Going home up Fifth avenue, there
was a window bearing the official
stamp of the sleeveless gown for
day wear, in black canton and gray,
and beige and brown, on waxen fig
ures, hatted and fur necked, ready
for the new occupant to step out of
a midday where'er her fancy led her,
gloved or gloveless, according to
taste.
Any new departure like this nat
urally startles on first appearance,
hut given a month or two, eveiy
body is following. Undoubtedly ere
many new moons arms will be pro
jecting themselves wholesale in true
bathing euit fashion except, per
haps, for a dash of savagery in
bracelets encircling both ,upper and
lower arms.
Funny sector of the so-called hu
man race, we wimmin are; since
fashion decrees practically no ho
siery to the view mutiny breaks out
in untrammeled arms, which should
teach fashion dictators that you
cannot keep even the best of women
too covered up. For the beauty of
the landscape maybe it were better
to have let the 14-inch skirt hem
remain!
The short skirt Is ancient history
now, however, and the sleeveless
frock most certainly upon us. If
not totally bare, the arm projects its
too grossness or too leanness
through a filmy layer of transpar
ent cloth, leaving arm shapeliness
as much to be desired.
"I got a blow the otheT night,"
writes a fair correspondent, "as my
husband and I strolled in the path
of a romantic moonlight, arm in
arm.
""This is just such a night. d?ar,
said I, with moon engendering sen
timent enveloping me, 'as you pro-
nnseri to me.'
"Say, dear,' replied my adorer of
that other night, "it seems to me
voiir arms are getting awfully fat!' "
Fat arms are destructive of sen
timent, awfully! There is such an
ugly flabbiness about them, a de
liberate looking piling up of gross
ness that is not to be pitied, for
the simple reason it can be worked
off, though perhaps not with the
ease with which it was . laid on.
Simply enough, if one does not wait
until the upper, arm resembles the
companion piece of a well ordered
Dot of cabbage.
Skinny arms will get by where
fat ones will not! But tnere is
happy medium which both may
strive for and by the same route,
strange -as it may seem; that is,
making use of the muscles wh'ch
control that particular part of the
body.
The weighty arm invariably ac
companies a general addition of
avoirdupois, and may be trained
down along with the rest of the
figure by a general diet and exer
cise regime, the Retails of whloh I
shall gladly furnish any interested
person.
But even this would involve spe
cial exercises for the arms and this
surplus fat may be got rid of with
the following exercises, if done with
.
- ....Milium... '"..Mii.aMi'W
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regulation, vim, vigor and tho will
to accomplish the symmetrical arm.
First, assume a good standing
position; heels on same line and as
near together as your conformation
permits, hips level and drawn back
slightly, knees straight, body erect,
arms hanging easily at sides. Bring
hands to shoulders, fingers turned
in, knuckles out, elbows close to
body. Shoot hands from this posi
tion straight out to sides, stretch
ing to finger tips, arms in straight
line from shoulder, palms down:
back. Do five times, putting much
pep into the movement until you
can feel the muscles taut and firm.
Count one, two!
From same position, shoot hands
high overhead, 'stretching to finger
tips, and back. Five times.
Again, from hands at shoulders
position shoot hands directly for
ward and back five times, not for
getting the stretch.
Second: From standing position
brings hands up to almost straight
line on chest; elbows in line with
shoulders, wrists straight, palms
down, fingers nearly meeting. Then
fling ' arms out wide. Back. Five
times.
Third: Extend arms full lengtn on
shoulder level, keep body firm, be
gin to make circles with extended
hands and arms, begin with small
ones and increase circles of as large
dimension as you can describe with
out putting the body out of position.
Do five circles on forward start of
the hands and five on backward.
Then, if you can swim swim
every day. The arm swimming
movements, whether the breast
stroke or the crawl, are simply
fine for arm reduction and develop
ment. For the under-developed ' girl
with arms you'd love to touch if
you weren't afraid of breaking them
I cannot recommend anything
that is half as good .as swimming.
I have tried out different forms of
exercises, but none with such re
sults as swimming for general de
velopment. In addition to rebuilding and re
moving surplus adipose therefrom,
arms have several other items of
care if they are to be exposed to
critical eyes.
That roughened skin on the upper
OREGON AUTHOR-PREACHER
WINS FAME FROM LEGENDS
Young Man Who Wrote "The Bridge of the Gods" Declared to Have
Acquired Firm Place in Literature.
HOOD RIVER, Or., June 24.
(Special.) The ceremonies of
dedication last Sunday of
the Oregon pier of the new
man-made span to cross the
Columbia where once, according
to Indian legend, an heroic stone
arch connected the opposite
shores of the river Wauna, would
not be complete without some pause
to pay a tribute to Frederick Homer
Balch, pioneer minister and author,
who in his appealing romance, "The
Bridge of the Gods," left as a monu
ment to himself the sheer cliffsides
there on the canyonside through his
popularization of them in his book.
In a little rural graveyard not
far from Lyle, in Klickitat county,
Washington, is the grave of the
author, who has made for himself
a name in northwestern literature.
Not far from the gorge of hia In
spiring Columbia, and in the eastern
foothills of his beloved Cascades,
the body of the pioneer writer has
found the long resting piace, and
perchance the spirit of the youthful
dreamer still contemplates the
scenes of natural wonder that so
thrilled him during mortal days.
Knrly Death Deplored.
When one really interested in the
pioneer life of Oregon and of the
legends of the Indians of . the Co
lumbia river communities reads the
life story of Homer Balch and of
his death at the age of 30, he can
arms may be smoothed out with the
aid of the flesh brush, a vigorous
application of it, and then a cold
spray or a cupful or two of cold
water run over the whole arm, fol
lowed by a good rub down with a
rough toweL The .circulation Is
faulty when the pores are clogged
ana the skin on the arm is rough
ened. The best way to keep the
skin in-clean, unblemished condition
is the cold shower dally.
The elbows will have to be
scrubbed exceedingly well, as they
are inclined to take on the appear
ance of a much used dust clith If
not given especial attention. Mas
saging cold cream into them at
night will successfully remove this
dust and grime and also help sub
stitute dimples there for hard caked
fiber.
ANSWERS TO BEAUTY QUERIES
Shirley R. B. With the bobbed
hair you have an advantage in de
veloping a fine, new crown of glory.
It Is easy to brush, easy to mas
sage the scalp, and now is the time
to do it. Send stamped, addressed
envelope for my booklet on hair
please.
Mrs. R. M. and S. F. Washing the
hair frequently will prevent dan
druff. You must keep the scalp
clean in order to grow glossy,
healthful hair. The dandruff rem
edy you want is: Sixty grains of
sulphur mixed with one ounce of
vaseline, applied every other night
to the scalp with massage. You
must wash the hair every week
when using this.
V
Mae Your backache may be
caused from flat foot or broken
arches resulting from ill-fitting
shoes or strain from wearing heels
that are too high. If you will send
me a stamped, addressed envelope
I will be glad to send you exercises
for flat foot.
F. R. A girl 18, 5 feet 4 inches,
should weigh about 118 pounds. A
couple of pounds' divergence either
way would still keep you within the
standard weight requirements.
not help feeling that a loss came to
tne literature of the state.
It is intensely appealing, this
story of the days of the young man
hood of the writer of "The Bridge of
the Uods." Frederick Homer Balch
was self-educated. He spent less
than a year attending school. For
six months, in 1875, when the family
resided on a farm owned by James
A. Balch, the father of the author,
in the Mount Tabor district, the boy
was a student at a school taught
by T. R. Coon, who later moved to
Hood River. After a few months'
study at the Pacific Theological
seminary at Oakland, Cal., in 1S89,
he was forced to return to Oregon
because of illness.
Range Job Obtained.
Seeking a clime more benign for
the health of the mother, the family
moved to Goldenda'.e, Wash., and
after a short residence there they
went to Lyle. While young: Balch
was a dreamer, he was by no means
an idler. Work was scarce in the
early days, but he found employment
in his boyhood riding the range of
the southern Oregon country. In
the solitude of the vast stretches,
with the great peaks of the Cascades
to inspire him, he felt a first gnaw
ing of the ambition to tell the story
of the mountains and rivers in books
of romance. The impulse of a gen
ius had stirred within him before
the family left the Willamette val
ley, and in his diary is found jotted
the following:
"To make Oregon as famous as
Scott mads Scotland; to male th
Cascades as widely known as the
highlands; to make th splendid
scenery of the Willamette a back-
gTOund for romance full of passion
and grandeur, grow more and more
into the one cherished ambition of
my life."
Author Works on Railroad.
While the family was living at
Lyle young Balch, eager to make
money, obtained & job as an ordinary
laborer In the construction of the
old Oregon-Washington Railway &
Navigation line. During the day
light hours, according to his sister,
Mrs. J. W. Ingalls of this city, the
boy worked hard with pick and
shovel. The late hours of night.
however, were spent In reading and
re-reading the stories of Dickens
and Scott and the essays of Macau-
lay. And he was trying: his own
hand and mind on weaving romances
of the Oregon country.
Even before the family had re
moved from the Willamette valley
the young man had written a ro
mance built from pioneer history.
Wallulah" the story was called. It
was later revised and given the title
of "Genevieve." The book, however.
has never been published. Young
Balch also began another book.
which he called "Kenasket." He
made a sacrifice of the book "Wal
lulah" when obeyine a desire of his
mother, he decided to enter the min
istry.
Kovel Is Burned.
"From the stories that are told of
this period of the young man's life
oy his sister, the young romanticist
must have undergone the keenest
agony. On his decision to enter the
ministry, young Balch's conscience,
impelled by the more Puritanic
standards of early day morals, told
mm that it would be a sort of sac
rilege to preach the gospel of Christ
and at the same time continue the
writing of stories. "Wallulah," which
has been declared meritorious by
critics capable of judging, was
burned, and Frederick Homer Balch
became an itinerant missionary of
the Congregational church. After
serving as traveling minister in the
mia-coiumbia district, he took his
first pastorate in 1885, assuming
charge of the church at Hood River.
No church edifice had been erected,
and It was through the personality
and instrumentality of the young
minister that a structure, now known
as the Valley Christian church, was
bunt about three miles southwest
of the town of Hood River. Mr.
Balch, while here, used to cross the
Columbia and preach to the few res
idents then living at White Salmon,
Wash.
Legends Are Studied.
Despite his resolutions to drop
his writing, the young man, much
of whose work was among the In-
aians, never lost an opportunity to
learn from them the stories of
legends. These he has embodied so
well in "The Bridge of the Gods."
It is said that most great writers
reach their moments of climax writ
ing their own life history. It was
true, indeed, of Homer Balch; for
"The Bridge of the Gods" really
tells of the sacrifices of the young
minister.
Cecil Gray, the hero of "The Bridge
of the Uods," who sacrificed his life
to teach the Indians the religion of
J sus Christ, in spite of the advice
of members of his New England
congregation and his family, typifies
Frederick Homer Balch. The young
minister, suffering because of the
dictates of the sensitive oonscience,
id the prototype of the minister of
colonial days, who offered up his
entire being and plunged away from
home and civilization into the dense
and unknown wilderness.
Siory Completed at 25.
But the spell of romantic litera
ture was too strong for young
Balch, and after deciding that he
could consistently continue his work
of the gospel and at the same time
write of the dreams that were
daily his. he completed "The Bridge
of the Gods" at the age of 25 years. (
Drawing on his fuud of Indian'
legends, he told the story of Cecil
Gray and immortalized the legend of
the great masses of basalt that rear
themselves on either bank of the
Columbia at Cascade Locks. The
story of the mighty bridge that once
spanned "Wauna" is now well known
to readers of the entire United
States, for the book is in its 18th
edition.
"The Bridge of the Gods" received
its first prominence and publicity
in 1911, when as a speotacular drama
it was presented at the Astoria Cen
tennial exposition. The drama, given
for the most part in the open air,
with the hills in the rear of the city
at the mouth of the Columbia as a
unique background, was staged un
der the direction of Miss Mabel Far
ris. It was later given on Multno
mah field in Portland.
Parents Are Pioneers.
Both parents of Homer Balch were
pioneers of Oregon, both having
crossed the plains from Indiana. The
mother, Miss Harriet M. Snider, the
adopted daughter of Dr. and Mrs.
Robert Crawford, arrived with her
foster parents in 1852. Miss Snider's
mother and Milton Wright, father
of Wilbur and Orville Wright, air
plane pioneers, were cousins.
The father was born at Sullivan,
Ind. He attended Wabash college
studying law. He arrived in Oregon
in 1851. Both he and his future wife
settled in the Willamette valley,
near Lebanon, and it was there that
they were married. The future
author of "The Bridge of the Gods"
was born December 4, 1861.
September 26, 1908, the memners
of the old Fort Dalles Historical
society convened at the handsome
little structure on the hills of Lyle
and formally dedicated the Balch
schoolhouse. Following the cere
monies at the 6chool, a monument
that had been erected to the young
author was dedicated.
Church Is Near By.
Not far away stands the little
church of the community, a large
portion of the carpentry work of
which was done by Mr. Balch him
self. An address was delivered by
Rev. J. L. Hershner, organizer of
the Congregational church for the
mid-Columbia district. A eulogy by
Dr. T. L. Eliot, pastor emeritus of
the First Unitarian church in Port
land, was read.
The stone over the grave of Fred-,
erick Homer Balch Is of rough, nat
ural granite, quarried from the hills
he loved. But out of the dreams that
he could not down he has woven a
story and written a book that will
ever be a greater monument to his
genius and the indomitable energy
lhat possessed him than any nillars
admiring friends may erect to his
memory.
HEATER TOASTS BREAD
Sew Use for Household Device Is
by Ingenious Arrangement.
NEW YORK. By an ingenious
arrangement a new electric heater is
made to serve an additional useful
purpose. The heater is constructed
entirely of copper and brass and
when used as a heater it sets up
right on three fiber legs. There is
a coil type electric heating element
inside with a lamp socket base.
Owing to the semi-circular design
of the heater the heat rays are well
distributed over an extensive area.
If you wish to use it as a toaster,
place the heater on its back, the
handle acting as a rest for It and
on the wire guard of the front part
of the heater put slices ot bread to
be toasted quickly by radiant elec
tric heat rays.