Image provided by: Hood River County Library District; Hood River, OR
About The Maupin times. (Maupin, Or.) 1914-1930 | View Entire Issue (April 23, 1915)
Climbing the Clouds (By Eva Meredilh Rossiter (Coprrljlit, M16, bj W a. Clupraan) And odd trick of fate made of me an amateur aviator. My father bad been a professional balloonist. The average of life among men who fol low that line Is brief, and I was called from college to attend his funeral. My mother had died several years pre viously, but an aunt had been a faith ful housekeeper. My ambition was the law and I had been a credit In my college class. In fact I was so far ahead that another year would have seen me fully quali fied to enter the official legal exami nations. "It's come, Bertram," remarked my aunt day after the funeral. "What I suspected I find to be true, what I feared has come with full force." "You mean?" I asked, fairly troubled at her serious words. "That your father has left nothing but debts." "You amaze me!" I said, and stood shocked at a flashing thought of this dear old woman left stranded, and gave a gulp of dismay as I remem bered Fay loving, peerless Fay, the only girl I had ever loved or ever would love. "These later years," went on my aunt, "your father has devoted ail his time and money towards perfecting a dirigible airship. His dream was to inaugurate an aeronautic mail serv ice. I fear my little savings, have gone Into the scheme. I grieve, be cause I believe further that Fay's father, the judge, risked his pension in the Investment. The family law yer this morning sent me the results of his Investigation. They are fairly appalling." Within an hour I knew that my legal aspirations were doomed. Near ly all my father could raise of money had gone Into an Impossible "aerial mall cloud climber. My aunt'B little savings were swallowed up. The judge had Invested all he had. "If your father had only lived an other year," he said, "how the world would have stared at his marvelous Invention! Someone elBe will perfect it and attain fame," added the honest jurist with a sigh. "So we have pushed ..the world ahead as pioneers. That Is one satisfaction. As to the reBt I presume my past services on the bench will win me an bumble clerk ship somewhere." My Grim Passenger Never Lowered HI Weapon. "At sixty you, my futhor's dearest friend, you, who have sacrlllcod all you had for him never!" I cried and my heart was melting with tenderness and tears were lu my eyes. "I have thought It all out, sir. Our home Is mortgaged, but the debt can stand .Indefinitely If the Interest la paid. It imuBt be your homo, and Fay's, and that of my aunt. Give up the expense land care of your establishment here. I am going to work and I would be a poor stick It I could not provide for the needs of so small a family." I There was a general reconstruction of affairs. Those dear people agreed to my plans. I sold some odds and ends and placed enough In the bank to cover household expenses for six 'months ahead, and I set out to meet the world with a loving kiss from the deareBt girl on earth, whose faith in iniy energy and ability was sublime. I was Idle In the big city for a ; month and affairs began to daunt me, but one day there came a flash of hope land fortune. I was walking dejectedly along the street when a hand slapped i me briskly on the shoulder and a cheery voice spoke the words: "The Tory man!" I recognized Revell. I had not seen him for years but I recalled him as a former partner ot my father. ' "I am In on a great new trend," he advised me. "The balloon has had Its day now comet the airship. Heard of the big International meet at the aero grounds here? Well, I've got the latest in the biplane line and I'm an entrant for the great $50,000 prize. Your name, Bertram, Is worth some thing, for your father is not forgot ten. Come up to my hangar and I'll open your eyes to a fine business proposition." I drifted into aviation with this fascinating optimistic airman gradual ly. I could not resist his hopefulness and eloquence. Revell had a Buperb biplane, the latest model in Its line. Then there was a small monoplane for practice stunts. He initiated me into Its pos sibilities. In a week I was a fair blrdman. I doubted our ability to compete successfully with experts from all over the world, and, Indeed, in the end all we won was fifth place and a twenty per cent interest in a $10,000 minor prize pool. However, at dusk one evening that happened which led to my abandonment of the perilous field of aviation. Revell had arranged for a night flight, he In the big machine and my self with the little monoplane. I had got Into the pilot seat and started up, expecting him from the hangar at once. Just as the tall of my ma chine left the ground a man, a strang er dashed up to the spot. He was In a frantic state of excitement He ended a sharp run in a daring spring that carried him clear over the wings and into the pit just back of the pilot post. The delicate mecha nism of the monoplane shivered at the unusual shock. I was about to shut off the control when he leaned to wards me, pressed the cold muzzle of a revolver to my temple and hissed out: "Keep on going or I will kill you!" I was conscious of shouts below, a blurred sense of Revell rushing out of the hangar, of uniformed men rushing to the spot. Then, fairly alarmed, I let the monoplane shoot up into space. Then there happened a series of Btarts and thrills. A steady level at tained, my grim passenger never low ered his weapon. He ordered me to proceed due north. Less than Ave miles accomplished, he let out a wild yell of dismay and rage. Suddenly a great white glare shot up, down, narrowed in a steady circle to a direct focus, and as in a spot light picture we were nailed by the powerful headlight of the big biplane, the loyal, intelligent Revell at the pilot post in hot pursuit. "Drop! drop!" panted my passenger. "They're after me. Drop, I tell you!" "In that forest of trees?" I objected, glancing below. "Impossible!" "Get lower, or I will shoot!" yelled my companion, and I volplaned till we were skidding twenty feet above the thick grove of trees. My blood ran cold as the man jumped. I saw his outspread form strike the top of a towering titan of the forest. He crashed through the branches. The headlight followed his downward plunge. Then it focused the monoplane. At a clearing I de scended. The big biplane landed be side me. "Hurt?" Inquired Revell, spring ing out of his machine. "No? ' Good! Hurry, we must find that man it's important." We came across him under the tree, crushed, mutilated, stone dead. As we carried him to the biplane a long metal box fell out of his inner coat pocket. We placed him in the big machine and were soon back at the exhibition grounds. Half a dozen policemen and an excited bustling old man who looked like a millionaire ex citedly awaited us. He was what he suggested, It soemed, and the dead fugitive had robbed him of papers of Inestimable value to him. As I handed Mm the motal box he cried out with vtvld de light. He glanced eagerly over the papers It contained. "All safe!" he gloated. "It means half my fortune. Young man, have you a fountain pen?" I almost fell over as he wrote out a check for twenty-five thousand dol lars! Faithful old Revell was Induced to accept a quarter of it. Thon, good-by to aviation and home, Fay, the mortgage paid, and a wedding and happiness complete. Our Tolerance for Ourselves. "One of the greatest difficulties with which Christians hnve to deal," writes A. C. Benson, "Is the tolerance with which they regard their own charac ters, which Is quite different from the way In which they see and mark the faults of others. We make every al lowance for oursolves, because we know our own difficulties and tempta tions. The results of many of our own faults escape us. We are quick-tempered and excuse It by saying we say frankly what we think, or we are sul len and pretend to ourselves that we restrain our outbreaks of temper, and know what our faults are more truly than we know ourselves; while we take rofuge In thinking we are well' lntentloned and that Uod will not be hard on us." Osslan. Oeslan, a mythical Gaelic hero and bard, is said to have lived In the third century, and to have been the son ot Flngal, a Caledonian prince and hero, whom he accompanied on various ex peditions. The story goes that Osslan was carried away by his fairy grand mother to the "Isle ot the ever young," but he returned later, and then old, blind and alone, "Osslan after the Felnn," he told the story ot the heroes to 8t Patrick. In 1760-63 Jamee Macpherson published two epics, which be claimed to be transla tion from Oaalaa'i poems. COOKS MUCH RICE AT ONCE Housekeeper Recommends Her Way as Time Saving and Making for Economy. In winter, owing to the low tem perature, I cook a large supply ol rice at one time, as much as four cupfuls. The wholesale cooking saves fuel and enables me to have a con stant supply on hand, which I use In the following way: Some I use as a side dish with meat Instead of potatoes, for I find It Is cheaper and more nourishing, pound for pound, being in addition much easier to prepare. While the rice is still hot, I line a ring mold with about one cupful of it, and set away to shape and cool. At the same time, I set aside in a small pan enough for a small pudding on the fol lowing day and another portion I beat with eggs and at once shape as rice cakes for breakfast. Sometimes ) save a portion to be used with cro quettes. I serve the ring of rice with leftovers of any kind of meat, heated with a warm, rich gravy, filled into the center of the ring, which makes a substantial second meal. Sometimes 1 combine it with a cheese sauce. Ex change. SOUP LIKED BY JAPANESE Has Fish as Foundation, but the Othei Ingredients Are Many and Varied. Procure a head of salmon or base and place In a saucepan with a sliced carrot, a sliced onion, two branches of celery, two branches of parsley, one bay leaf, a sprig of thyme and a clove. Moisten with three quarts of water, Season with two teaspoonfuls of salt half a teaspoonful of pepper, one tea spoonful of curry powder and gently boil one and a half hours. Strain the soup through a cheesecloth into an other saucepan, add three ounces ol raw rice and gently boil 15 minutes. Finely chop one branch of parslej and one smalonion. Add to the soup, lightly mix and boll five minutes long er. Remove the skin and bone from a pound of fresh halibut, then cut li half-Inch square pieces, add to sour, and simmer 15 minutes. Dilute ar egg yolk in half a cupful of crean and the juice of half a sound lemon Add to soup, carefully mix with wood en spoon when cooking two minutes but do not allow to boil. In Making Salad. If you take the heart of lettuce oi the Romalne lettuce cut It Into halves If It is small and quarter It if large Wash the leaves well and dry with s cloth. There are twenty or more at tractive salads, according to the waj you combine fruits or vegetables. Though there'are hot the same num ber of dressings, there are a numbei made by adding different ingredientf to the ordinary dressings. The besl known and most popular of these arc French dressing, mayonnaise, thousand island and roquefort cheese. The slm plest of these salads is the hearts ol lettuce with thousand island dressing or the requefort cheese dressing. Tht Romalne salad Is good either with the French dressing or with the roqueforl cheese dressing. Guinea Fowl Breasts Bearnalse. Take the breasts from the bones and remove the skin of small guinea fowls dust with salt and pepper and place in a buttered pan; cover with a buttered paper and bake for 15 minutes. Re move the paper, pour over them a lit tie melted butter, finish cooking until they are slightly browned. Place eacl one on a piece of toast, cover with s very thin slice of boiled ham, pour ovei each a spoonful of bearnalse sauce and garnish the dish with artichoke fondt and Btnall sweet red peppers, the fondl filled with asparagus tips and the pep pers filled with chopped mushrooms. Cream Puffs. They are very nice and not very ex pensive. One cupful boiling water butter size of egg. Melt In water While boiling Btlr In one cupful sifted flour, stir thoroughly. When cool stii In two eggs, one at a time unbeaten, and a pinch ot soda size ot pea. Beat well and drop In tin far enough apart so they will not touch while baking Bake in very hot oven. Makes nine puffs. Filling; One cupful milk, one egg, one teaspoonful flour or corn starch, and sugar to taste. Flavor with vanilla. Beans 8panlh. Soak overnight two cupfuls of pink beans, then boll them until tender. Boll three sweet red peppers and put them through a sieve. Fry three slices ot bacon until brown, then add the pepper pulp and one green pepper that has been minced One and one shredded onion. Then put In the beans, adding plenty ot juice, a little salt and some grated cheese. Cook to gether thoroughly. Poached Eggs. Put some water In saucepan to boll, dd a pinch of salt and a little vinegar; let it boll very hard. Break eggs on to a plate one at a time and drop them Into the boiling water exactly where It bubbles. Take eggs out with a skim mer and trim them nicely, although there should be no trimming necessary if properly done. Place each egg on I piece ot toast and serve while hot Dry-Cured Hams. For one hundred pounds of meat take four pounds ot tine salt, four ounces ot saltpeter and one pound ot brown sugar; mix well, and rub the bams with the mixture every other lay until aJl a absorbed THINGS WORTH TRYING ALL GOOD AND JUST A LITTLE "DIFFERENT." Effective Touches That Will Not Add to the Cost of the Dishes but Will Add Materially to Their Flavor. Oh, you housekeepers who hanker after something a little different that will not add to the "cost of living," have you ever tried: Tiny red peppers to garnish your salad plates and give the touch of de sired color, when tomatoes are not to be had, or are prohibitive In price? A center of yellow cheese for the tomato salad that Is arranged to rep resent a polnsettia? Halves of canned pears, piled up with white grapes and nuts for a salad in (he pale yellow tones? Or asparagus tips on white lettuce leaves if to get that special coloring you prefer not to use fruit? Rings of green peppers on greenish lettuce, with a garnishing of French peas when an all-green salad Is de sired? Roquefort cheese, grated, or chopped onion in your French dressing? Cheese balls molded from a paste made of cream, chopped nuts and pars ley, and seasoned with salt, pepper, a dash of paprika and Worcestershire sauce? Or this same paste used as a filling for sandwiches? Thin bread and but ter sandwiches of brown bread to be served with your salad In place of the more orthodox wafers? A sprinkling of paprika on top of the regulation stuffed potatoes? Small white heads of cabbage, boiled and adorned with a cream dressing, instead of the more aristocratic and costly cauliflower? Cabbage or turnips au gratln In place of potatoes cooked in the same fashion? A sauerkraut stuffing for goose or duck if you have any hankering after "Dutch" dishes? A boiled dressing made with cream Instead of oil and seasoned with a double quantity of mustard with your Dutch suppers? Tripe with a very highly seasoned cream gravy, or chicken livers broiled with bacon, when you are at your wits' end for something new and not too ex pensive In the way of meats? Ripe bananas peeled, laid In earthen dish, water to cover, sprinkled with brown sugar and a few drops ot lemon juice and baked slowly for about half an hour? If a few chopped nuts or dot of apple jelly are added to each por tion the effect is prettier. Use Mild Soap. No strong washing powders oi kitchen soaps should be used on linole um, as they slowly fade the pattern, destroy the dressing, and so make the linoleum look old and grimy, says a Country Gentleman writer. Clear water may be used and mild soaps which are really mild enough to be used as toilet soaps. Wiping up the linoleum with milk has more disadvantages than advan tages. The sugar and the fat in the milk seem to glaze the linoleum, but the stickiness of it will In time make the linoleum hold more dirt and in the end give a grimy appearance. A thin coating of the best varnish twice a year will do much toward keeping the linoleum bright and shiny and preventing wear. New Luncheon Dish. Poach an egg carefully In boiling water to which a squeeze of lemon juice has been added, trim it neatly with a round cutter, mask it with some thick, nicely flavored white sauce, which Is still warm, and put It aside to get cold. Dust the egg lightly with flour, brush it over with beaten egg, cover thickly with dried bread crumbs, seasoned with salt and pepper, and fry it quickly (one and a halt minutes should be sufficient) In a bath ot boil ing fat. Serve the egg on a round ol buttered toast and garnish the plate with watercress. Veal Croquettes. Put two cupfuls of finely chopped veal in a saucepan, add two table spoulfuls ot fine bread crumbs, one teaspoonfuls ot butter, the beaten yolks of two eggs, one teaspoonful of onion Juice, quarter teaspoonful of salt, one saltspoonful paprika and a speck ot mace. Stir the mixture over the fire until thoroughly heated, then set aside to cool. Shape Into croquettes, dip In beaten egg, roll In fine crumbs, let stand one or more hours, and fry until well browned. Serve with toma to sauce. Renewing the Tablecloth. It is suggested that when a table cloth wears thin around the edge of the table, as It frequently does before showing signs ot wear elsewhere, It Is a simple matter to cut out the worn strip and to Insert In Its place a strip of heavy but not necessarily expensive lace. Lacing the Fowl. Instead of sewing up turkey, duck, etc., after stuffing, run some tooth picks across the opening and lace up with string. When the fowl la done, first pull the toothpicks out and the string falls off. For Grease Stained Floor, Ton will be delighted to see how ulckly grease spots will disappear from floors when you apply a UUle alcohol AVOID DAMPNESS IN HOUSES Usually Caused by Moisture Exhaled by Fowls and Can Be Got Rid of Only by Ventilation. Often the poultry man finds his poultry house covered with frost in side and as the sun comes up and the house warms it melts and makes the whole building damp, uncomfortable ind unhealthful. In many cases the )wner tries to prevent this by mak tag the house warmer and cutting lown the ventilation. In most cases this is just the opposite of what should be done. This dampness is usually caused by ihe moisture exhaled by the birds and san be got rid of only by thorough rentilatlon. This means that a certain imount of fresh air must constantly rater the house and pass out again. To permit this without causing e, iraft, an opening in the south side of the house should be covered with cot ton cloth. This will not make the temperature of the house much lower, ind It will make the house more com fortable and the hens more profitable. TREE INSECTS ARE NUMEROUS Over 30,000 Species on Record of Which Over 400 Are Known to Affect the Apple Tree. (By E. M. PATOT.) There are very many different spe cies of InBects ranging in size from less than one-fiftieth of an inch to about eight Inches in length. From the United States alone over 30,000 species have been recorded of which over 400 are known to affect In greater or less degree the apple tree or Its fruit. Though there are many that are, it must not be supposed that all Insects are injurious, for by far the larger number are either harmless or actually beneficial. Ruthless destruc tion of insects by means of trap lan terns and the like Is to be deprecated since these methods are as apt to capture the beneficial and the harm less as the injurious. Poisons, traps, and other repressive measures must be used with caution, and at the right time and place in order to be most effective. Before It is possible to combat an Insect pest Intelligently we must learn something of its habits and of Its Winter Stages of Insects: 1, Eggi From Which Tent Caterpillars Hatch. 2, Cocoon of Cecropla Moth 3, Win ter Nest of Brown Tall Moth 4, Eggi of the Antique Tussock Moth on Co coon. vulnerable points. When these are known proper remedial measures may then be taken for its extermination or repression. Protect Fruit Trees. The following method of poisoning was used successfully in an orchard near Fort Collins, Colo., last winter, 50 jackrabbtts being killed In one night: Cut a slit in an apple and Insert strychnine alkalold.powdered.the right amount being what the tip of a knife blade will hold, close the slit and wipe the apple to remove the bitter drug on the outside. Scatter the poisoned bait through the orchard at the base ot the trees. Canada Thistles. If you have any Canada thistles or quack grass on your farm, start early to prevent them from growing above the ground. Plants cannot gather food without the tops to change the plant food to plant tissue, and by keeping the tops cut oft you can gradually starve them out A Good Windbreak. A windbreak In the form of trees, such as cypress, willow or maple, la a very good thing to have around an orchard, especially In the winter, be cause this will keep the cold winds oft and very often protects the buds from freezing In spring. Keep Things In Order. Put the home and farm In order and see how it pays. There Is a vast dif ference In the way farms are kept Do you ever notice this when you drive along the road? Value of Milk. One hundred pounds of separator skimmed milk Is worth about as much as a half-bushel of corn for feeding Pig Bad Practice. Breeding from Immature stock hail a tendency to weaken the 10 no matter what It may be. INTEREST IN POULTRY No Visible Sign of Over-Supply in Products. Farmers' Wives Study Details of Bul. ness and Are Eager to Learn of Better Ways to Care for Fowls Conditions Change. (By J. WELDER.) The farmer's Ideas of poultry-raising have changed considerably from what they were a few years ago. Everywhere on the farms a more In telligent interest Is being taken In the subject. The farmer at last has realized that the poultry is a good source of Income, and is willing to take some trouble and spend a little money to make It even more so, instead ot leaving the womenfolks to struggle along with the fowls as best they may, without any help or conven iences. Not much In the way of eggs was expected of them, and they fully real ized these expectations. Usually they A Pure-Bred. did not supply what eggs were need ed In the farmer's family, and the farmer often remarked to his wife: "Tour chickens are a perfect nuis ance. I can't set a thing down but they are into it," (poor things! it was that or go hungry!) "and they don't lay an egg." Conditions are changing. The most of the responsibility for the poultry on the farms still rests on the wom en, but Instead of being considered a nuisance, the fowls are treated with respect and consideration, as an im portant part of the business of the farm. They have neat, comfortable houses, and yards, and scratching sheds, where they can be contented and happy, and keep Industriously at work In cold as well as warm weath er. The farmer and his wife both now feel It to be a reflection on their management if the hens do not lay more eggs than the family uses, Id winter as well as summer. It is a common thing to see a beau tiful flock of pure-bred poultry on a farm and when farmers or farmers' wives meet, it is seldom they part without asking: "How are your hens doing? Are they laying well?" and unless it is already known, they are sure to ask each other: "What breed of hens do you keep?" They are studying the poultry busi ness In all its details, and are eager to learn of better ways of caring foi their fowls, and of conveniences to use about the work. In some neighborhoods the women of the farm meet on certain after noons, to talk over their experiences with their poultry; to discuss the questions of feeding and caring foi them, and to read together the poultry helps to be found In the agricultural sections of the newspapers. This Interest Is not confined to the farms, but is also felt in the small towns and villages At' the meetings of the aid societies you will hear dis cussions on how to care for the hens to make them lay, and many a woman living in a small town helps out hei husband's Income by nearly, or quite, paying the grocery bills with eggs and 'poultry from a small flock ol pure-bred fowls kept in the yard. A good cow 1b the best milk ma, chine. One of the farm teams should be brood mares. It Is best for the average farmer to handle the draft breeds. Strong, vigorous cowa are more re sistant to disease than their weaket sisters. Protein may now be bought cheaper In cottonseed meal than in any othei purchased feed. Spasmodic salting, a handful In the manger when you happen to think of It, is not the best way. Much depends upon the early train ing ot the colt Teach a rapid walk the first thing when the colt Is put In harness. In the cold parts of the country, every window should have a tight board shutter to close over the win. dow on cold nights. Prof. A A. McDowell of Wisconsin ays It la easily possible for farmers (0 double or even trehla, thalp GENERAL bT better h1imm fti diversifying.