Firat-Trouser Suits for Little Boys
(P repares fcv th e United States Department
of Afrteulture.)
T he clothes worn by a little boy, be
tween two and three yeurs old, may be
made to help train him In s e lfre ll-
ance I f carefully designed. I f be to
obliged always to run to some older
parsoa to ba dressed, buttoned and un
buttoned. ha does not develop the In
dependence that be should have as ha
■omaa Into contact w ith other chil
dren and people outside of the fam ily
Arcto. Being able to de things tor
oneself to a great source o f eelf-con-
fldenee. It la also a convenience to
any mother to have her child «Me to
dross himself without her help and go
to the toilet alone He soon begins
to take pride in selecting w hat ha
wishes to wear, and at thia stags can
ba taught vary readily to taka care of
Ms etothes, both when he wears them
and when they ought to be put away
o r laid out, ready for another day.
l a tha past, one of tha greatest ob
stacles to complete independence aa-
eouatered by the email boy haa baaa
tha complicated system of buttons and
baits around his w a is t T here seems
to be ao reason why boys* trouaara
a boy who likes to climb because but
tons on the side seams often couse
binding and are frequently torn off as
a resu lt As la all the trousers de
signed by the clothing specialists of
the bureau, these are above the knee
end are roomy enough Ao ba comfort
able, especially la tbs seat
The blouse Illustrated has several
good points. T he simulated collar to
stitched fiat and ao are the trim m ing
bands on the sleeves, which ero pur
posely made very sho rt This gives
greater freedom and does not Inter
fere w ith the bend of the elbow. A
printed fabric w ith a small pattern in
colors harmonizing w ith tha plain col
or o f tha trousers and trim m ing to ap
propriata fo r a boy between tw o and
throe, but unflgured materials may ba
need i f preferred.
Tiny Capes in Fashion Limelight
By JULIA BOTTOMLBY
sleeves, or at least to suggest then
aa they ripple from the shoulder, oi
flow and flutter about the arm with
an exceeding grace.
I t ’s the fashion fo r tennis frocks to
be caped, the modal pictured showing
an attractive treatm ent The material
for this frock is aa Interesting as the
styling of the drees Itself, being dainty
wool challia.
I f yon have not had
printed chains suggested as a llkabls
and chic m aterial fo r the making oi
frocks to w ear on the tennis court
you have missed a vary Im portant style
meaaaga.
In fa c t challia la an exceedingly pop
ular fabric Just now, for not only
simple daytime frocks, but to r the
blouse to ba worn w ith the s u it or t o t
the entire ensemble. Paisley patterned
chains la aver ao smart In colorings
duplicating those of quaint cashmere
shawls.
Bordered chelUs makes ap stunning
ly Into three piece costumes.
Then,
too, i t Is the fashion to w ear short
Jackets of challls in monotone, over
gay-printed challia frocks.
T o return to the subject of capeieta,
designers a n not hesitating to employ
them, not only fo r simple washable
dreseee, but afternoon chiffons revel
In all aorta of little frilly contraptions
to give grace to the Shoulder - liner
Sometimes, even when sleeves are em
ployed, capeieta are also Included in
the picture.
Soy Beans Are Becoming
Popular a« Table Food
Soy beans, long considered in this
country as toad fit fo r live stock only,
aro gradually finding a place on the
American tabla. Soy beans have been
utilised to r many centuries by the peo
ple o f the oriental conntriea in tha
preparation o f numerous fresh, tor
mented. and dried food products.
Extensive experiments in North
America and Europe indicate the value
o i sey beans aa the basto of food for
parsons requiring s low starch diet,
says the United States Departm ent of
Agriculture, and for many years food
companies have had on the market
forms o f soy bean flour prepared tor
persona requiring a diet of this kind.
Investigations have shown that soy
bean floor as a gruel to a most valu
able food for Infanta.
W o rld H u a F ew
A wise w ife to one who pretends to
believe everything her husband tells
her.— Chicago News.
( A 1SN. Western Newspaper Union.)
I t does not follow because a frock
Is sleeveless that tha top o f the anna
w ill
remain
uncovered— not
w ith
millions of tiny capes doing duty, as
they bow are, in tha absence of sleeves.
In almost every instance where sleeves
are minus a capelet la present. Very
lettering, ao youthful, and w ith a re
ining touch that does away w ith the
¡rude lines o f u tter sleeveleesnoea.
So it to, th a t aa prettily frivolous aa
«pelata may appear, they really aro
>ut hero for a purpose, th eir mission
Some Good Dishes for the Table
By NELLIE MAXWELL
Practical S u it tor 8m all Boy.
should have so many buttons and
openings. And in different suite they
may be In different places, so that the
special manipulation of each salt has
to be learned.
A fte r studying the faults of boys'
-suits as made heretofore and tha ways
to remedy them, the bureau of home
economies o f the United States De
partm ent of Agriculture has designed
a number o f practical suits which
overcome some of the most undesir
able features. It- to suggested that
until a little boy has learned to solve
the problem o f how to fasten his own
things, th'e same basic design be used
fo r all his trousers se that battons and
buttonholes w ill always be in the same
convenient place. Variety may be ob
tained by alight changea In detail,
color, m aterial, and so on. Simple
fro n t openings are recommended, w ith
buttons and buttonholes that are eas
ily manipulated and uniform In sise.
F or a veTy small boy who wears the
O liver T w is t type o f suit which has
tha trousers buttoned to the blouse, a
simple and satisfactory design to
ahowa in tha picture. T h a trouser
leg la cut w ithout a aide seam and
tha placket, Instead of being on the
aide to slanted forw ard to make a
front drop. T he plackets are finished
to simulate w elt pockets w ith a fairly
wide underlap. The front section laps
over the back In these trousers, but
only four buttons are used, and they
are so accessible that tha little boy
w ill have no trouble In buttoning them
correctly. T his location o f the but
tons to especially good In the case of
Nothing la sm all 1
No illy muffled hum of summer bee
But ends some oonpllna with the
spinning stars,
Ne psbbls at yonr foot but provse
a sphere:
Earth's crammed with Eearen,
And every common bush afire with
God
But only he who sees takes off his
shoes.
—Elisabeth Barret Browulua.
T h a beautiful small cakes and pas
tries which are so attractively dec
orated and we find
P ^ ^ H B B B H B ^ H so expensive when
we come to pur-
— ¿y- v
chase, may be pre-
\ q pared
at
home
b a E S P II
W
-w ith little work.
T here are sev-
eral Minds o ftoun-
datlons, the puff
paste, chow paste
(this to the kind used when making
cream puffs), then the cake founda
tion and short bread pastry.
Almond Slices.— Spread the entire
sheet of cake w ith a ta rt Jelly or Jam
beaten to a pasta, then cut it into
strips throe to four inches long and
one and one-half Inches wide. 8proad
the sides w ith Jelly. Top each w ith
a heavy meringue made w ith two egg
whites, eight tablaspoonfuls o f sugar
and one-fourth teaspoonful o f almond
extract. Arrange w ith a pastry tuba,
then sprinkle w ith powdered sugar and
top w ith shredded almonds. Place in
a alow oven to Ughtly brown.
Neapolitan Squares. Cut the cake
Into two-inch squares, spread h alf tha
squares w ith apricot jam, currant
Jelly or orange marmalade, cover with
the squares and press together be
tween boards u ntil firm ly Joined. Now
spread the sides w ith Jelly beaten to
a paste w ith a tow drops of w ater
and dip each Into finely chopped coco
nut. Ice the topa w ith a thick choco
lata icing and in the canter place a
halved maraaehino cherry, cut aide
d ow a; add atanor and leaves o f citron
or green icing.
F ru it Paatrlea. ■ Uae the cake foun
dation, cut into stripe, squares or
rounds, put together w ith a custard
cream of orange, lemon or Jelly. On
top o f each place a halved pear or
peach which haa been cooked until
tranaparent in a heavy alrup, using
one cupful of the Juice and three-
fourths cupful o f sugar. W hile cool
ing baste w ith this sirup as this wlU
give a nice glass. Whan the fru it la
arranged pipe a border o f whipped
cream, sweetened and flavored, ail
around the aides and top.
▲ ta rt sauce th a t w ill be well liked
because it is unusual, Is prepared as
follow s:
Dlasolve
a
tablespoonful
of
pow
dered mustard In one-
h a lf cupful of fish stock,
add tw o tablespoonfuls
of w hite wine vinegar,
or any vinegar w ill do,
bring to a boil, add two
lemon slices and boll a
few minutes longer, add
tw o eggs which have
been beaten w ith a tea-
spoonful of water. Season w ith salt
and pepper, heat again but do not
boll.
Sauoe Mousseline.— This la another
good fish sauce. B eat tw o eggs, add
one cupful of thin cream, one table-
spoonful of butter and pepper and
salt to taste, s tir until It begins to
thicken.
When o f the proper con
sistency, add a tablespoonful of lemon
Juice and it is ready fo r the table.
Flab a la Marslelles.— Chop into line
The Sandman Story for Children
By M A R Y G R AHAM BONNER
[here is one thing extremely nice
i t the snake fam ily,’’ said Mrs.
gle Snake, “and th a t is wa don’t
lys w ear the same elothea.
lo w often we see the same crea-
e who never seem to change their
umee—dogs and eats.
to w we have new auits quite
n."
iVe have to put up with hardships
jrder to get It, though," aaid M r.
:gle Snake. “I t doesn’t all come
Murlly.
Perhaps other creatures don’t ears
nuch for something new as we do.
iVe show bow much we care sheet
hen we go to such a lot o f bother.”
fo e see every spring, when the
ke fam ilies awaken from their
tar nape, they all change their
title they are waiting for the
skin to be grown upon them—
hey have to w ait for their new
Just as people who go to tailors
iisemakirs have to w ait for their
—they are quite blind,
m, th a t Is what snakes pot ap
In order to get new suits.
Rer they have shed
, they become blind and ter two
a w hile th e ir new skins are he-
ig perfect they can not see a t a lt
Hey feel tb elr way about
forked tongues which are
t sharp and excellent e l
skins have
growing
PAGE 3
THE HERMISTON 'HERALD
Thursday, April 10, 1930
almost as fussy to have a salt lit as
Is' a grown-up.
Therefore they are
w illing to w a it two weeks every spring."
So the snakes talked.
“H ow do yon think yon w ill Uke
your new suit?" asked Mrs. W iggle
“I can’t see how I w ill Uke It," said
M r. Wiggle, “bat 1 feel as though 1
a great deal, and then they sleep.
So they decided they would have a
fam ily dinner as soon as they had
their new shine.
In the meantime they went crawling
sround, feeling w ith their forked
tongues, and hissing delightedly about
their new skins which were growing
so well, and o f the meal they bad had
three months ago.
And also o f the one they would have
so soon now. They were getting np
splendid appetitasi
( A IMS. W esters Newspaper Union.)
bits a small sweet chile pepper and
toss It about in a saucepan over tha
fin w ith a cupful of olive oil or but
ter. W hen hot add a cupful each of
okra and stewed fresh or canned toma
toes. Cook fifteen minutes and add a
cupful o f fresh flab and h a lf a capful
of salt fish— mackerel fo r example.
Cover and cook fo r twenty minutes
longer and serve w ith crispy crack
ers.
Mutton W ith Spinach.— Roast a
small leg of mutton, season well with
a b it o f garlic and plenty o f salt and
pepper. Add a small quantity o f wa
te r in the roasting pan. When h alf
cooked remove the meat and skim the
gravy o f a ll t a t Return the mutton
to the pan, surround It with small,
even sized potatoes and cook, basting
the potatoes until tender and brown.
Cook three pounds or less o f spinach,
drain and pass through a slave. Re
turn to the sauce pan and season w ith
salt and pepper. Add a tablespoonful
o f tha gravy from tha pan and sim
mer u ntil serving time.
Serve the
spinach w ith tha potatoes, about tha
meat, and serve w ith the gravy in a
sauceboat
( A IMS. W estern Neerepeper Union.)
B a ite d S ta te» D epertraeat
et Asrriealtare.) *
“I Am Sura I W ill Ufca M ina."
would, and aa though It were going to
bo all rig h t"
- I am sure 1 w ill like mine," said
Hrs. W iggle Snake. “Somehow I al
ways do. I love a new skin an."
"And we love oars,” said the others.
“W e must have a good meal soon,“
said M m Wiggle. “I t to Just three
we have had our
For the m akes
they
T h e United States Department of
Agriculture recommends some of the
following ways o f using cold cooked
rice:
Cold rice, or rice reheated by steam
ing, may be need aa a breakfast dish
w ith soger and cream, with stewed
fru its with baked or coddled apples.
Ries rebeatad by steaming may ba
served an a p latter surrounded w ith
carrots and peas, or turned ever In
browned batter o r other fat.
Rice may he
e r la sea
with
an a salad.
I fo r thickening
combined with
toned w ith sa
len, parsley, or
into eronnet toe
a little chopped
sr celery
T he kitchen table Is generally the
correct height fo r the w orker I f she
can place her hands flat on the top
without stooping.
• e e
For good health In winter, chil
dren’s knees should be well covered.
This helps keep aa even body tem
perature.
s e e
Fried fish has a particularly de
licious flavor I f a tablespoonful of
lemon Juice to added to the egg In
which the fish la dipped.
e
e
e
Plenty of vegetables In the diet are
better fo r the fam ily than tonics, for
flagging appetites. T ry serving one
vegetable dinner a week and at least
one green vegetable a day.
s e e
Looeeflttlng underwear of knitted
fabric to best tor children In w inter
since it allows to r freedom of move
ment and ventilation, yet keeps small
bodies warm.
T h e Last W ord
Claire and a little friend had gone
to the matinee a t tha picture show,
and they stayed so long that Claire's
mother waa Impelled to ask the rea
son. “W all," said her daughter In all
seriousness, “you see, we stayed tor
tha no-veltyl"
Not Reliable Currency
“Praise undeserved,” said H l Ho,
tha sage o f Chinatown, “brings Inse
cure pleasure. I t to counterfeit money
In the currency o f fame."— Washing
ton Star.
Broiled Rabbit Makes Tasty Dish
Tender, 8weet-F leaked Demeetle Rabbit Broiled.
Broiled chicken— why not broiled
rabbit? Perhaps you have seen lately
In your local market some of the do
mestic o r hutch-raised rabbits that are
being extensively produced from Went
to Beet. Yon have wondered whether
the fam ily would like thorn; the
"gamy” flavor o f wild rabbit was not
especially popular.
W itho ut hesitation you can experi
ment w ith some of these tender, sweet-
fleshed domestic rabbits. T he meat
can best be compared to that o f chick
en. and It la cooked In all the ways
chicken la cooked. Get a yonng rab-
Ways of Using Leftover Rice
(Trseamd kv «1»
Some Timely Hints
for the Housekeeper
inakes a good staffing for tomatoes or
baked fish, or to place between two
eteaks o f fish for baking.
T he tongher cuts of meat rosy be
combined in stews w ith leftover rice.
Rice may be recooked In m ilk, and
a little batter o r other fat and angar
added. Thia makes a nourishing dish
for children or invalids.
Rica scalloped w ith white aaaee In
which chopped or grated cbeesa baa
been melted, makes a substantial and
appetising dish suitable for luncheon
for sapper.
W ater from cooked rice may be used
in soups, for the liquid In scalloped
dishes, or for starching sheer mate
riel*.
_ Stains
Fi
Remove fru it stains at once from
linen by stretching the stained part
over a bowl and pouring boiling w a
ter ever the stain.
bit to try, and broil i t Put it on the
table without comment and some
members o f the family w ill suppose
they are eating chicken. These hutch-
raised rabbits eat rolled cereals, a lfa l
fa hay and leafy vegetables. A i » r e
salt the meat la delicate in flavor and
tender In texture. They may be eaten
a t any time of the year.
T he bureau of home economics of
the United States Department o f Agri
culture gives the following directions
fo r broiling a rabbit:
W ipe the rabbit w ith a clean dam>
d oth, sprinkle It w ith salt, pepper a n i
flour. Place whole, back down, on a
rack In a flat baking pan. Place gen-
eronk pieces of butter In the hollow
places. Cook in a moderately hot
oven (376 to 400 degress Fahrenheit)
fo r 40 to 80 minutes, or until tender.
T u rn the rabbit over, baste with pae
drippings and place under the flam«
o f the broiling oven to brown. Cut enfi
serve the broiled rabbit on a hot plat
te r and pour over It the drippings
mixed with one tablespoonful of finely
chopped parsley.
How to Mend Summer
Underwear
When men's or boys’ summer under
wear tears a t the armscye across tbs
back, sewing the tear up means that
you w ill have to do It a fte r every
wearing.
A better way la to cut stralgrt.
acroes the beck o f the garment to
the other armscye and Insert a piece
of tbln muslin or dim ity about tw4
Inches wide, using a double seam
Then hem the Inserted piece at the
armscyee and your trouble la ended
fo r that part of the garm en t .
Vista Along the M idi Canal.
(P rep ared by th e N ation al O eo rrep h le
S ociety. W aeblB cton. D. C )
C R 0 8 8 southern France, where
floods recently devastated a
large area, Ua the L ate ra l and
M idi canals, connecting the A t
lantic and the Mediterranean.
A
unique sightseeing trip through this
delightful country can be made along
these waterways in a canoe.
T he start is made at Bordeaux
W ith its almost six miles of wharfage.
It la among the few big ports which
have troubled to beautify their w ater
fronts.
Its broad, quay-paralleling
thoroughfare w ith here a tree-shaded
promenade, there a public park, and
yonder a towering p air of columns
dedicated to Commerce and Naviga
tion, illustrates for the benefit of many
another slummy w ater front bow sea-
freighting may bring beauty out of
buslnesx
From Bordeaux fo r 23 miles the
Garonne river forms the waterway.
The L ateral canal starts at Castets,
and parallels the river to Toulonse.
Though navigation hasn't usually
much to do w ith hills and dales, that
landsman's phrase aptly describes a
canal trip .
The 200-mlle waterway
which stretches from near Bordeaux
to the M editerranean— that Is, the con
joined routes of the L ateral and the
M idi canals— Is regulated by 118 locks.
These give a 620-foot drop on either
side o f Castelnaudary, the highest In
termediate point.
Thus, the canoe voyager goes “up
h ill” to Castelnaudary, then “down
dale” to the Medlterannean, averag
ing 1 0 tt feet of ascent or descent each
time he passes a lock.
Beautiful Country.
T h e Lateral canal leads through a
smiling countryside of gently rippling
bills and of close cultivation, w ith to
bacco plantations and vineyards alter
nating.
Regiments of staked vines
align themselves across the fields at
the queerest of angles, a planting sys
tem aimed at securing the maximum
exposure of sunlight.
H e re and there some picturesque
village, Its Fifteenth-century houses
dominated by a ruined donjon, m ir
rors Itself In the Garonne.
T he canal and Its river feeder paral
lel each other fo r 120 miles, and It
to but a short stroll whenever one
wants a glimpse of the latter. T h e ir
courses Intersect a t Agen. One sud
denly finds himself cruising between
two seemingly endless walls of ma
sonry, and the scenery begins to drop
out of s ig h t F irs t the trees, then the
film hlHsldes, sink dlsquletlngly away
into nether space. I t to the canal-car
rying aqueduct, which floats barge
traffic high In a ir across the wide val
ley o f the Garonne.
Prehistorlo fflelghberhood.
From Agen nn interesting pilgrim
age can be made to Les Eyzles’ grot
toes where can be seen the habitations
of Pleistocene man. I t was in the
early sixties that Les Eyzlez’ grottoes
yielded finds of flint and horn Imple
ments, human skeletons, and hones of
extinct animals. Subsequently these
formed a basis for calculating the
chronology of tbe Stone age.
Between the rude representations of
animals, scratched by prim itive rain
on his cave's walls, and the art which
caused Molssac's cloister columns to
bloom w ith flowerlike beauty, lies all
the mystery of the timeless miracle
o f mental evolution.
Ix>ng before one enters the Canal du
M idi at Toulouse, one realizes how
well named la France's “M idi." This
is the French word for midday, in
summer and autumn It Is a country of
withering heat, shuttered houses, white
roads, and dust-covered foliage, under
a b rillian t, cloudless sky.
Toulouse— alas for the betraying
charm o f its nam e!— sprawls common
place and disconsolate-looking, as If
depleted by centuries of sunstroke. O f
the medieval city that was the seat
of a pow erful countshtp and the scene
of religious wars, little remains hut
St. Herein’a Romanesque pile, named
for St. Saturninos, who was dragged
behind the bull he had refused to sac
rlflce on Jupiter's altar, to recall Tou
louse's architectural past.
Old Custom Retained.
W ith one other exception what the
visitor would expect of that high-
sounding name Is discoverable only In
histories.
This exception Is the curious spec-
tacle of forty citizen patrons receiving
nine gold and silver flowers from La
Daurade's high altar, then defiling
through Toulouse to award these a ril
Deed am aranths marigolds and other
blossoms la a poetry contest, and final
ly hymning a eulogy on the festival's
A
reputed
founder,
Dame
Clemencs
Isaure.
Such la the M ay day feta o f the an
cient Academia dea Jeux-Floraux
W hile floral festivals o f varying kind«
are held at Nice, Cahors, Lyons, C ette
and in Normandy, C atlo n le and Rhen
ish Prussia, It Is only the Tonlousian
event which represents an unbroken
tradition of six centuries’ span.
A t Toulouse travelers by canal leave
the Lateral canal and enter the much
older Canal du M idi. Constructed in
1666-1881, this “canal o f two seas” rep
resents the earliest step toward the
present Atlantlc-to-the-Rhone line. Be
yond that 20-mlle route extend the
Rhone's northern canal connections
whereby barges can travel inland from
Bordeaux to various French channel
porta.
T ha most recently completed canal
link In southern Franco has opened a
Marselllea-to-Calato Una. Thia to 862
miles long, or considerably shorter
than the sea route.
The Canal du M idi Is not only aa
Important commerce c a rrier; it la
among the most beautiful o f French
waterways. Im m ediately beyond Tou
louse I t traverses a series of wood
land vistas, a ceaseless interplay of
lights, shadows and reflections, that
change w ith each turn o f this endless
ly twisting stream.
T he M idi canal’s picturesque charao
te r Is due to the magnificent trees
which line its banks for more than
100 miles. H e re are venerable oak
glades, there alleys o f plane trees,
and yonder spear-straight pines or
somber walls o f cypress. Often, In
deed, ranks o f these different species
parallel each oMier In a m ultiplied
depth o f sylvan shelter. T he lovely
curves and green wealth o f foliage are
alike due to Its planners’ method o f
mitigating, fo r the benefit o f barge
traffic, the sweeping winds o f tbs
region.
Nothing less than the epithet “flab-
ability” could convey a picture of the
Midi's anglers, squatting In endless
succession along the canal bank. T he
approach of boats scarcely stirs them
from their piscine dreams.
Beyond Toulouse one has le ft Gas
cony behind and Is well Into Langue
doc. Gascony, Languedoc, Provence—
names how redolent o f history and ro
mance 1
From many remote blood strains and
from constant trannpyrenean Infllltra-
tlons has sprung up the M idi t y p e -
dark-skinned, glowlng-eyed, often San-
acenllke.
Busy M arket-Day 8cenes.
Castelnaudrsy tempts one ashore for
that busiest of sights, a m arket town
on market day. One of Its leafy squares
Is reserved for vegetable sellers, a sec
ond for poultry and game, and a third
fo r horse dealing. Down one street
come cartfuls of huge hampers con
taining mixed fnmllles o f ducks and
rahhlts. Down another come peasants
bicycling Into town, with geese sitting
sedately arow In trays attached to thd
handlebars.
T rade Is brisk, and by noon the
world anil his w ife are walking home
ward with squirming rabbits and cack
ling chickens under their arms. As
for the horse fnlrs In Rosa Bonheur’a
native countryside, they are Just such
animated sights as her tomons can*
vases portray.
Carcassonne, on the Midi canal, is
two towns In one. T he Cite la com
pletely dissociated from Carcnssone's
Vllle Basse, or lower town. The fo r
mer Is a steep hill. Its crest encircled
with mighty walls, hardly less than a
mile around, thronged with tall towers
showing candle-snuffer tops— the epito
me of high-perched, drawbridge-guard
ed medievalism, profiled against fleecy
clouds adrift In the blue.
For 13 centuries It has stood thuq
The Cite of Carcassonne.
Beyond the fact that the Roman em
pire gave self-government to Carcaso,
as It was then called, and classed it
as a "noble” or "elected" city, little of
Carcassonne’s history emerges until the
F ifth century. It was then that tbe
Visigoths fortified this strategic point,
which commands h alf a dozen Pyren
ean passes, by erecting the Cite on the
rains of Roman ramparts, utilizing
their knowledge of Roman fortifica
tions.
For 1.660 years these tortlflcatlona
have been accumulating the cobwebs
of history. Here Bast met West and
North met South, In the succession of
foreign conquerors who came and
went, now besieging the Cite and now
modifying It Into w hat waa acclaimed
by VIollet-le-Duc, Its chief restorer, as
the most picturesque and moat nearly
perfect example of a medieval fortress