Lincoln County leader., October 02, 1914, Image 6

n
V
NSXT to Mecca tho most sacred
cities in all the Mohammedan
world are Kerbela and Nedjef
on the edge of the great Ara
bian desert, southwest from
Bagdad. Like Mecca, too, these famous
towns are seldom seen by men from
:he Christian world outside. To these
.Kolated holy places thousands of pious
pilgrims of the Shla sect journey each
year, flocking through Bagdad from
RusbIs, Persia and India. Hy donkey,
:amel and Tigris river boats they
rome, a motley Mohammedan horde,
bringing with them the salted and
dried bodies of hundreds of tholr dead,
for burial within the shadow- of the
walls of the sacred cities. Many die
themselves on the long Journey, or,
robbed of their all, are left behind to
beg dutea and bread In the crowded
streets of these fanatical towns,
frcoks prey on the pilgrims who flock
!o these shrines of Islum, too, just as
rrafty city thugs In our own land He
In wait for the countryman who comes
to see the sights, writes Frederick
Slmplch in I.os Angeles Times.
Jains the "HsJ."
I4ure, by tales of mystic Shla riles,
of strange sights and adventures, I
was led to Join tho 'iiaj," or pilgrim
caravan, and go myself to Kerbela.
From llagdud to Kerbeln richer pil
grim travel by "nrubina;" relays of
mules drag there lumbering vehicles
through in 14 hours, whereas the slow
moving mule and camel caravans take
three days to do tho march. For a
laMe of stage coaching in Arabia. I de
r'rtr d to go by nrubana for the first lap
Df my Journey. Two o'clock one clear
'nrllt morning found me walking
stubs the rambling bridge of boat
which spans tho Tigris at Bagdad,
ready for the early start from the west
bniik. Soon (he crude, noisy arabnna
v as In motion, the Arab driver cursing
the nil, -Inn of his four mules, and
living his lot:? whip of rhinoceros
hide as wc whirled through tho rtlll.
mpty streets. Through the out lying
remetery we rolled past tho queer
rnHril tomb of Zobelilsh. pist the
white tents of sleeping Turkish troops,
through a rip in the ruined wall, and
3ut cn the limitless desert. The mules
r-iltoped evenly on. the arahana wheels
hummed, and we seemed to flout In a
s of haze that lay over the desert,
bathed In starlight. Thus till dawn.
hen we reached the first relay post,
t mml-walled stronghold called ' Khan
Mnmnudleh."
At the khan we got fresh mules, had
parly breakfast of tea. date and Arab
b-cad. and were soon under way, driv
ii southwest to strike the Euphrates
tt Mussayrb. All along the desert
mute we passed groups of pilgrims,
the bells of their lead mules tinkling
musically their long legged camels
groping through the hulfllght of
nrly day. Women rode In "niahafl,"
boxes slung one on each side of a
mule. Camel litter carried pilgrim
Df the better class, and hundreds
walked, driving a tiny donkey loaded
Ith their bedding and personal ef
fect .
Near noon the fringe of date palm
narking the brink of the Kuphrnte
Ifted from tho desert horizon, and In
in hour wo rodo Into Mussnycb. This
busy Arab town makes it living from
passing pilgrims. Whllo grunting
"bamnirl" (porters) bore my baggage
ver tho rough bridge of boats, I
walked through tho narrow, dirty
treels of tho village. Lusty-lunged
boys old Arab sweetmeats, veiled
omen in somber black trudged past
with urns of water from tho river,
leftly balancing the stone vessel on
:lielr heads. Donkey struggled
throur.h the muddlo of men with bags
if rice and bales of licorice root on
their backs.
One hardly-human creature I saw
paralyied from shoulders to feet
moved by rolling over and over, pro
pelling nimeir iy pushing the around
with bis bead. Scraps of bread
thrown to blm he ate from the earth
Ilk a dog. Only his head was alive.
I was glad when the driver cried
"ten! (ready) and wo rode away,
Nearlng th Goal.
Nearing Kernel we passed mor
and mor donkey, laden with th os-
lone CUSos In which the Porslnna nnek
their dead. The golden dome of the
great Mosque of Hussein the goal for
which many of these pilgrims had
marched for months now shone plain
ly In the afternoon sun but a few
miles ahead. BoBtde It glistened the
glided mlnarots. rising like light
house from the sea of green date
palm which surrounds the city. A
we thundered Into town, making the
final few rnrta at ,nnH nf
speed, I was struck by the unusual
wiatn or the streets. In comparison
with the narrow, alley-like passages
Which serve as streets In most mud
town in TurklBh Arabia, Kerbela
seemed a city of boulevards. I found
hosDltalitv with the Tiirlrlah nfnppra
doing garrison duty at Kerbela, who
treated me with the kindly courtesy
so common to all Ottoman military of
ficiate. They gave me zaptlebs for
seeing Kerbela next day.
Kerbela. like Parts, eucka Itr from
tho tourist horde excent that nil-
grlms come to Kerbela maluly to pray
or bury their dead, and go to Paris
mostly for other things. The town la
distinctly Persian, though many Shla
rrom nulla also make It their home.
Of Its 70,000 permanent Inhabitant,
fully C0.000 are Shias. Kerbela Is
known to native a Meshed Hussein,
because the sacred tomb of the mar
tyred Hussein, on of All, brother of
the Prophet of Mahomet, Is located
here.
In all the world are few moanues
perhaps none so striking, so mvstle.
and sn rich In treasure as this great
gold-domed temple of Hussein. Gold
en plate cover the great dome and
the six minaret of the ninimlfWnt
structure; In the dark, underground
treasure-vaults of tho gorgeous, forbid
den edifice I stored wealth of fabu-
Ions valuo. Ha true enormity was
brought to light only In recent years,
when tho shah of Persia made the haj.
and the stored ud wealth was revealed
to his astonished gaze by the zealous
Shla keeper. For ages, be It known.
Indian princes, shah and sultan of
me sum raltli have made precious
Fifta to tho temple at Kerbela and
Nedjef, pouring Into these vault a
priceless stream of Jewels, gold and
plate.
Though few foreigners hava ever vl.
Ited Kerbela, the Shla showed little
resentment a I wandered thrnush (ha
crowded bazar, accompanied by my
escort of armed taptiehs. It wa only
when we baited near the treat mnnmia
of Hussein All that I heard word of
abuse hurled at the Infidel, and the
guards advised that we tarry not. So
I had to be content with a
glimpse of the rich facade of the great
building, caught In passing.
Other structures, mean and iA.
died, crowd the mosque so closely
that, with Ita own high wall, It la all
tut Invisible to those who pas with
out People spat, and cursed my re
ligion, and I felt It wise to go away
irom tho neighborhood of the mosque.
From the roof of a building some dis
tance away I finally got a i-norf view
of the golden dome and the graceful,
glistening minarets.
Bacred stork nest on tho roof of th
mosque, and keep motionless vigil
from the lofty minaret. And a the
lusty roosters rouse the sleeping Kan
San to his dallv task, sn theaa tm-La
rattle their peculiar alarm at dawn to
tell all Kerbela that It' time to wake
and pray. Tho noise they make
snapping their long bills rapidly
sound like a smsll boy dragging a
lath over a picket fence.
On Point of Agreement.
Secretary Garrison of tho war de
partment wa once being Interviewed
by on Indiscreetly Inquisitive Journal
ist, who contradicted and cross-ex-amlued
the secretary till at lust tho
worm turned. "How long do you hope
to retain olTlceT" asked the Interview
er. Very promptly Mr. Garrison asked,
"How long I a piece of trlng?" The
Interviewer tared at him In aiton
Ishmcnt "I I don't know," hs
gasped. "Neither do I," said the aeo
retary cordially. "I'm glad we'v
agreed about something. Good morn
ing I "
FOR THE DAILY MENU
EXCELLENT DISHES SERVICE
ABLE ON ANY OCCASION.
Steak Dumplings Something of a Nov
eltyRoll Sandwiches Are Worth
Recommending Poached Egg
In Milk or Cream.
Steak Dumplings. Cut the steak In
to finger pieces and let simmer In a
very little slightly salted water for
half an hour, or until tender, then lift
fiom the gravy and let them drain
well. Doll some potatoes until tender,
drain, season with salt, pepper, a little
butter and a little hot milk; mash and
beat up very smooth and make them
Into a paste with a little flour. Roll
each strip of steak Into a piece of the
potato crust, put them into a dripping
pan In which a little butter or drip
pings have been melted, and let them
bake slowly about an hour, or until the
potato crust ia well browned. Season
the gravy In which the steak Is stewed
with salt, pepper, a few drops of onion
Juice and a little tomato catsup; add
flour to thicken slightly, cook until
smooth and serve in a gravy boat.
Chopped chicken, or veal, or other ten
der cold cooked meat may be substi
tuted for the steak, and this makes a
very substantial luncheon or breakfast
dish.
Poached Eggs in Milk or Cream.
Butter an egg poacher and half All
tho pan beneath with boiling water.
Dreak In the required number of eggs,
and as soon as they begin to grow firm
add two tablespoonful ot milk or
cream. When Arm, place upon rounds
of buttored toast and season with but
ter, salt and pepper. Garnish with
parsley.
Roll Sandwiches. The bread for
these should be froBh and should be
wrapped for several hours in a wet
cloth, wrung out ot cold water, and
then with a dry cloth outside of thla.
Cut off the crust, cut In thin slice and
spread with only preferred paste.
These aro served at both reception
and with the aalad at dinner, and may
b nothing more than plain bread
and butter sandwiches. They may be
faotened with either a toothpick or a
narrow ribbon, but some vegetable
fiber la best.
Club Sandwich. This la one of the
heartiest kinds of sandwiches and may
constitute almost a whole meal. It
may be three stories high, and the
bread Is commonly toasted and cut
across Into diamonds or triangles,
sometimes after the filling Is put In.
This consists of a lettuce leaf, on top
of this a thin slice of breast of chicken,
and then very thin broiled ham or ba
con, with such Individual finish of
pickle or olive as the taste suggests.
Pumpernickel Sandwiches. Put a
Tory tbln altce of pumpernickel bread
between two thin buttered slice ot
white bread. DoBton brown bread cut
not quite bo thin may be used In the
same way.
Meat Sandwiches. Almost any kind
of cold meat may be cut in nice, thin
slices and used for sandwiches. Rare
roast boef for this purpose may be sea
soned well with salt and pepper and
tomato cataup, and then have some
thin slices of dill pickle added. Chick
en and turkey always furnish the
daintiest of meats for sandwich use
and good mutton Is not to be scorned.
Two Savory Saucea.
A good tomato auce can be made
from the fresh fruit, the canned or
the bright red cataup. Simmer a can
of tomatoe with two clove and a
mail slice of onion for three-quarters
of an hour. Melt two table
spoonful of butter In a imall sauce
pan and add two tableipoonful of
flour. When brown and smooth stir
Into the tomato, season with salt and
pepper and strain.
Or take one-half pint of catsup, heat,
add one-half cupful of soup itock and
thicken with a teaipoonful Of flour
stirred In cold water.
Gooseberry Fool I Dellclou.
It I getting near the time for goose
berries. I wonder bow many make
thla English dish. Head and tail one
quart ot gooseberries, put In porcelain
pan with one pint of water and cook
until fruit turn yellow and awell;
drain well, pre ' through a colander
and let cool after adding two cup of
sugar. Peat the yolk of two egg
light, adding one quart of milk and a
dash of nutmeg. Cook until like thin
cream, add the gooseberries and sen
perfectly cold. Exchange.
Summer Mat.
If you have any odd bit of cre
tonne left from making draporle or
pillow coven, make tho piece Into
round or iquare mats and edge them
with the cheap torchon Ince one can
buy on the bargain counter for five
and ten cent a yard. Bureau scarfs
and tablo scarf of cretonne, edged
with laco, tone In well with cummer
draperies at the window and cover
on the furniture.
Ham Roll.
One-halt pound of ban, one-half
pound of steak, two egga, two ounce
bread crumb. Season with salt and
popper, mln-i the meat, beat eggs and
mix all together with the breadcrumb.
Flour the board and make Into a roll,
tl In cloth and boll (In boiling water)
for about two dour.
A Bit of Economy,
Water when macaroni ha been
boiled In It make a nice, thin starch
for lingerie garment. Alio give
pretty gloss In colored glngbama.
MOST POPULAR OF PICKLES
Dill Flavor Ha a Hold on People
That No Other Variety 8eem
to Possess.
The dill Is most familiar n m In
connection with dill pickles, and per-
muB some or us use the name with
out knowing that It belongs to a plant,
the seeds and tiny thread-like leave
of which are used for flavoring. Ger
man and Italian ennlra malra mnni nf
It, chiefly in preserve and pickle.
TV, a . . K
iub uavor uggesu a combination of
fennel and mlnr in .nn..,.n. h
nvwaut,, iuw
am plant 1 aomething like the tall
""u iMtionip. i nough originally a na
tive of southern Kill rnna It orwira aq a.
lly In garden in a colder climate if
Biven a warm eltuatlon and well
drained soil.
For dill nlcklna tho xiiMimhora
one quart of email-sized ones, should
be used aa Boon a they are picked.
Scrub them, without breaking the
skin, and lay In cold water in which
a quarter of a ennfut t i,Ma .
been dissolved, using enough water
to cover the cucumber. Let thl
stand over nlaht.
add fresh water and drain, then pack
iuo tucumDer with two or three pep
peri, a tablesnnnnfnt nt mi,.j Im
and some branches of dill, in a quart
"uit jar. Dissolve a quarter of a
CUpful or more Of innr In annuel,
scalding hot vinegar to fill the Jar to
"""--..lowing; adjust the rubber ring
and fasten the cover down securely.
Aiior we Jar Is ODenod if the vine
gar scums over, pour it off and re
place it with a second Bupply of scald
ing hot vinegar and sugar. The
pickles should then keep in good con
dition though opened daily.
The sugar may be omitted In mak
ing these pickles if they are pre
ferred sour.
TO MAKE WITH CHOCOLATE
Most Approved Recipe for th Prep.
ration of Cookie or
Layer Cake.
For cookie mis one email cup of
butter, two cup of sugar, four eggs,
one cup grated chocolate, three cups
of flour, one teaspoon, vanilla. Roll
very thin and bake in quick oven. If
the chocolate is melted, It will mix
better with the batter.
For a layer cake, try the old-faBh-loned
Devil's Food, which somehow
always pleases children. The recipe
Is three-fourths of a cup of chocolate,
one cup of brown sugar and one-half
cup of sweet milk. Set this back on
the stove to dissolve. In the mixing
bowl, stir one cup of brown sugar,
one-half cup of butter, three yolk and
one white of egg, 214 cup of flour,
one teaepo-.p of soda, one teaspoon of
vanilla ai.d one-half cup of sweet
milk. Add the dissolved mixture from
the stove, and pour Into three small
Jelly tin. When cold, frost with
white Icing.
Codflah and Cream.
Pick up and soak without boiling a
pint of salt fish for each four persons
to be served. Scald one quart of milk
in double boiler, with butter size of
mall egg, and when at boiling point
add one rounding tablespoonful flour
carefully blended in cold milk. It an
egg can be spared beat It well and add
It with the flour to the hot milk.
Drain fish and stir Into the cream.
Add salt If necessary. Have ready
two hard-boiled eggs and a tablespoon
ful of parsley. Pour codfish and cream
onto a large platter. Around the edge
place strip or ring ot the hard
boiled egg white. Grate the yolk
ovef the whole. Sprinkle with pap
rika and chopped parsley and erve
with mealy baked potatoes.
Meat 8uceotah.
Here I a recipe for luccotaib: Four
to five pound of lean corned beet,
mall fowl, four quart of bulled corn,
one large turnip, ilx or seven fair
lzed potatoes, one quart of white
bean. Cook bean alone until they
are real muBhy and strain. Cook
meat and fowl together and when part
ly done add turnips. Tak meat out
when cooked. Then add your pota
toes a you would for itew and
when done add your strained bean
and hulled corn, and keep cUrring.
8eaon to taste.
Rice Meringue.
Cook half a cupful of rice In one
quart of milk until tender, add the
yolks ot four eggs beaten until light
and mixed with half a teaspoonful of
salt and half a cupful of sugar; cook
two minute longer, then remove from
the Are, flavor with two teaspoonfuls
of vanilla and turn Into a baking dish.
Deat the white of the egg until stiff,
fold In threo tablespoonful of pow
dered sugar, flavor with a few drop
of lemon. Spread thl over the pud
ding and brown lightly.
Raspberry 8hortck.
One ot the most popular kinds ot
raspberry shortcake I made of bis
cuit dough. Pake the crust In two
layer. Put fresh raspberries between
the crusts and pile on top and serve
with a sauce made of the following
Ingredient: One cupful ot granulated
ugar, one-half cupful of Water, and
two cupful ot crushed raspberries.
Boll all together for four minute and
sort hot poured over the shortcake.
Orsng Float,
Two cup whit ugar, Julc of on
lemon, on quart of boiling water, four
tablespoon of cornstarch, wet with
cold water, one tablespoon butter.
Cook until tbtrk. When cold poor over
four or flv orange and the augar, set
on Ice and aerv cold.
RAISE APPLES FOR
Device for Heading a Barrel.
(Prepared by the United States Depart
ment of Agriculture.)
"Every farmer, however small his
possessions may bo, who lives within
the apple-growing district of the
United States, should have an apple
orchard, the product of which should
be found on bis table In some form
every day in the year," recommends
the United States department of agri
culture. Perhaps two-thirds of the
settled portion of the country is moro
or less adapted to the production of
apples. The apple Is pre-eminently
useful in the household economy and
as a culinary fruit, none excels it. It
graces the Sable in a greater variety
of forms than any other and as a des
sert fruit, few are Its equal and none
Its superiors. . Its Juice, when ex
tracted, make an excellent, whole
some beverage and for vinegar It has
no rival. As a market fruit, It 1 one
of the easiest and leaet expensive to
handle and usually finds a ready sale
If well grown and bandied with care.
Among the many ways in which the
apple 1 ued, the manufacture of
Jellies and preserves I one of grow
ing Importance. The numerous fac
tories for the manufacture of these
goods have not only created a demand
for second and third grade apples.
but also for byproducts resulting from
drying and evaporating the fruit.
Apple butter ot the real, rich, old-
time farm variety fills an Important
place In the household economy and
always find a ready sale at good
prices. Good sweet cider made from
sound, apples, not from half-decayed,
wormy fruit, Is one of the most health
ful products of the orchard. It can
be kept sweet and unfermented by
heating It to a temperature of ICO' P.
and holding It there for 30 minutes;
then sealing It up tight In bottles or
casks and storing In a cool place.
Boiled cider mado in the good old
fashioned way by reducing to one-fifth
by boiling, and then canned, makes an
excellent article for culinary purposes.
While the aim and purpose of the
farmer should be to supply an abun
dance of fruit for hi own family, be
should also be able to sell a little
surplus. The crop of summer and
autumn apples require an immediate
disposition either by sole In the mar
ket, by evaporation, or manufacture
into elder. The crop of winter va
rieties can be handled more profitably
as they are not bo perishable. '
A gentle eastern or northeastern
slope, as a rule, Is the most desirable
for an orchard Bite, but thl may vary
In different apple sections.
Boll such as are found In timber
regions afford the beat result, but
outside ot such district clayey loam
having free surface and subsoil drain
age are best
Well-rotted barnyard manure 1 the
most valuable for apple orchard.
The next beat fertilizer 1 crop of red
Pyramidal Form of Top of Tree.
clover grown among the tree and al
lowed to full and rot on the ground or
turned under and the ground reioeded.
Thorough surface tilth I required to
3t)UUn the best results In the orchard,
nd when needing fertility the land
should be properly manured before
plowing.
Tree aro more safely set In early
spring. They should be strong, vig
orous, one or two year old, having a
well doveloped root system, and at the
time of sotting their top ihould be
cut back to the holght at which th
main branches for the future top I to
HOME AND MARKET
. . j
be formed. All broken and mutilated
root Bhould be cut back to sound
wood. For easy planting open out a
deep furrow with a two-horse plow
along the line where the rows are to
be made and cross check 'at the dis
tance apart at which the trees are to
stand. At the crosses level off the
ground at the bottom of the furrow
Vase Form of Top.
to receive the tree with Its roots In a,
natural position, fill In the dirt among
them well and tramp down, leaning
the tree slightly to the southwest.
Thorough tillage with a cultlvatnr
during the growing season and plow
ing the land each spring, turning It
each alternate year toward the trees,
are recommended. Prune each year la
early spring before growth starts, re
moving all cross brancbea, and thin
nlng out where too densely grown,
so aa to balance the tops and afford
free air circulation and admit sunlight
to all part of the tree.
All classes, summer, autumn, and
winter apple, must be carefully
picked without loosenlnc tha .tnma
from the fruit; bandied carefully to
avoia Drulses or breakage of the skin,
and placed under protection from sun
and wind until final disposition is
made of them. Apples tor borne use
should be stored In some place where,
the temperature Is keDt aa low aa nm.
sible without danger of frost
TIME TO CUT SWEET CLOVER
Much Depends on Whether Crop la lit
First or 8econd Year Avoid
Coarse and Woolly 8tma.
The time to cut mi eln 'rn-
hay will depend largely upon whether
the crop la In Its first or second year
of growth. Generally speaking, only
uuo crop can d obtained the first
year, and tbla should not ha ,.n,n
the crown aprouta begin to ahow.
This cutting may be close, a th plant
will have aufflclent time to obtain a.
certain amount of growth ere the cold
weather arrives and thus be able to
withstand th winter.
During th second Year r .
two or three crona nr ha v.
obtained If the proper precaution aro
exercised, ins first cutting should be
made Just Drevious tn in im. ..-
the plant begin to bloom and should
be done o a to leave a few branches
and leave on each plant. If cut close
at thl time the majority of the cut
i.iania win tie killed. The eecond cut
ting ihould be done In exnctu tha
same manner a the first, while the
unru ana last cutting may be mado
close to tho ground.
It 1 omewhat difficult to ay Jut
when the lecond and third cuttings
hould be mado, owing to the varia
tion. In tho tilont vrnaith t...l -
rule the crop should bo cut 'ufTtclontly
ur.7 Jn oraor to avoid coarse and
woody item.
Hog Cholera.
Hog cholera la a d Ifteaaa m-htfti anm
to be Stopped to a dearea hv lha
of winter, although frost cannot be
ttia to stop a case aftor It ho taken
hold ot It victim. However. It
to prevent the rapid prcad of the dl.
case, -me result I that In spring
time the affection la. aa a nil at th.
lowest ebb, but Increase rapidly from
uiai urns until fall.
Unprofitable Cow.
Cow are not alway to blamn fnf
being unprofitable. Wo ihould never
ell a cow to a butcher unless we can
look her squarely In th cy and ay,
"Well, old girl, I've don my part to
mak you profitable."
v J