Evening Republican, Volume 16, Number 146, Rensselaer, Jasper County, 18 June 1912 — Page 3

The CIVIL WAR FIFTY YEARS AGO THIS WEEK

June 10, 1862. The Seward-Lyona treaty for the suppression of the African slave trade was officially promulgated. It li to remain la full force for a period of ten years. Instructions for the ships of the United States and British navies and regulations for the mixed courts of Justice accompanied the publication ~i The schooner Julia was captured at Barataria, La., by Master's Mate John H. Gregory, with a crew of twelve men from the United States gunboat tinny. A fight took place on James Island, S. C., between a body of Union troops Iplls* large force of Confederates. It was hotly contested for more than two hours, and ended in the dii§i|i>l fiture of the Confederates, who were outnumbered. - The Union army under General Fremont reached Port Republic, Va., the scene of the stand made by General Jackson the day before. The Confederates in front of the Union lines at Savage's Station, Chickahomlny Swamp, Va., kept up a bombardment, without effect, their shells falling short of the mark. June 11, 1862. VV\ A severe skirmish took place between a portion of the Thirteenth Indiana light artillery and a mounted squad of Captain Blood's provost-' guard, under Captain Nicklin, and a large body, of -Confederate Irregulars who were hidden in a thick clump of bushes, t The Confederates were eventually dislodged, but not until the National troops had suffered \ some loss in killed and wounded. Twentylive of the irregulars were captured. A flag of truce was received at Batesville, Ark., the headquarters of General Curtis of the Union army, bearing a letter from General Hindman of the Confederate army threatening to hang every Federal officer and soldier who should fall into his hands in case General Curtis should hang certain persons in his hands as outlaws. General Curtis replied immediately, disclaiming any intention of hanging. Specie payment was resumed by the New Orleans Bank of America. A Confederate battery of four guns Was captured at James Island, S. C., by two regiments of Union troops. The schooper Princeton was captured by the United States steamer Susquehanna. June 12, 1862. A fight took place at Waddell’s farm near Village Creek, Ark., between a body of National troops under the com. mand of Col. Albert E. Brackett of the Ninth Illinois cavalry and a party of Confederates known as Hooker’s company, in which the latter were defeated with a loss of twenty-eight killed, wounded and prisoners. Colonel Brackett’s loss was one killed and eleven prisoners. ............,....... A detachment of the Richmond Bines had a skirmish near the Chickahominy on the right wing of the Confederate army with a body of Union Infantry. The fire of the Blues killed six of the enemy and wounded several, when they retreated. General Fremont left Harrlsonburgh, Va. The citizens expressed their delight by an illumination, of every window in town. A small expedition of United States forces under Captain Hynes, topographical engineers, went up the Nansemond river without resistance. Mount Jackson, Va., was occupied by tbe Federal army under General Ikemont. v > An attack on a Confederate battery on James Island, S. C., by three regiments of Union troops, was repulsed. June 13, 1862. i Col. James R. Slack, Federal, commanding at Memphis, Tenn., Issued the following order: “Hereafter the dealing in and passing of currency known as ‘Confederate scrip’ or ‘Confederate notes’ Is positively prohibited, and the use thereof as a circulating medium regarded as an insult to the government of the United States and an Imposition upon the ignorant and deluded. “All persons offending against the provisions of this order will he promptly arrested and severely punished by the military authorities.” The Bank of Louisiana, at New Orleans, being ordered by the provostjudge to pay a citizen in current funds his deposit formerly received in ContrSeutm^Mo^sll^ l 1 McClellan's army near Richmond were driven In from Old Church, and large bodies of Confederates were- discovered moving from the neighborhood of MechanicsVU *BrM dRi to© d battlefield of Fair Oaks. S At daylight the Confederates opened a heavy artillery fire on General Sum-' mond, which lasted for three hours, __ q. , * « u[ » . h the villa** of Gretna La. t <-■ ■ - - w-

Dolaen was'cantnred on the White river, Arkansas, by the tug Spitfire. A fight took place on James Island, S. C, between a body of Union troops and a force of Confederates, resulting in advantage to the Union force. June 14, 1862. : - Captain Craven of the United States steam sloop Brooklyn, sent a marine guard and party of seamen, numbering in ail about one hundred men, under command of Lieutenant Lowry, to Bayou Sara, La., for the purpose of destroying the telegraph apparatus and cutting the wires. Lieutenant Lowry returned to the ship after two hours, having accomplished his work. Gen. Jas. H. Van Alen, military governor of Torktown, Va., Issued an order directing that all negroes in his department, “contraband or otherwise, should be under the Immediate charge and control of the provost-marshal, and be allowed full liberty.” It was understood as a device to give the slaves temporary freedom. ' - ; , Captain Atkinson, Company C of the Fifteenth Indiana, with twenty mem, captured six thousand, two hundred pounds of powder at Sycamore Mills, thirty miles below Nashville, Tenn., and five miles north of the Cumberland river. The company also stopped at Fort Zolllcoffer, and brought off a gun. June Is, 1862. The Confederate General J. BL B. Stuart,'With a cavalry force, left the Confederate lines near Richmond, Va, on the 13th and rode through the lines of the right wing of the Union army in front of Richmond to Garlick’s Landing, Pamunkey river, where he burned twcwschooners; thence to Turnstall’s Station, where he fired into, but failed to capture, a railroad train; thence rode the left wing of the Union army and into Richmond, arriving on this date. - Lieutenant Commander Howell, la tile Union gunboat Tahoma, accompanied by Lieutenant Commander Eng. lish, in the Somerset, crossed the bar at Saint Mark's river, in Florida, and drove a company of Confederate artillery, with fonr or five field pieces, from a fort near the lighthouse on that river, afterwards landing and burning the fort, with the barracks. June 16, 1862. The Richmond Despatch of this date printed the following: “Desertion baa become far too frequent in the Confederate army. And yet the habit is not peculiar to Confederate soldiers. There must be desertions from all military service where there is no punishment for desertion. We mean no punishment adequate to the offence —none which a coward or vagabond had not rather' encounter thffia endure the service or the perils of a battle. Death is the proper punishment, and it is the punishment prescribed in our laws—the punishment meted to deserters by governments generally. We anticipate that onr own ' government will he forced to resort to it. With a creditable forbearance and humanity, the policy of appealing to the pride of a soldier by advertisement, by disgraces, has been pursued by our commanders; but there is little pride and no honor In a deserter, and the fear of disgrace will not deter him from absconding. An example or two would have a fine effect” The battle of Secessionville, James Island, S. C, was fought resulting in the stinging defeat of tho National forces. ~ v;' At Memphis, Tenn, a large body of Confederate officers and soldiers, together with citizens of the city, took the oath of allegiance to the United States of America. The Confederates in front of the National pickets at Fair Oaks attempted to flank a portion.of the Union force during a violent thunder storm, but were repulsed with some loss. Lieutenant Palmer, aide to General Sickles, was killed while giving orders to the commander of the regiment attacked. A squad of Union soldiers, hunting -for deserters- ne&r Culpepper, Va, found a Confederate mail carrier hiding in the woods in whose pouch was a large number of letters to Important Confederates, containing information of value to the Union forces. (Copyright. 1912, by W. G. Chapman.)

Remember This. j When you go to call on the siek always remember that the conversation should deal with cheerful topics and never with anything dull or gloomy. Many an invalid has been plunged into a state of nervous melancholy through the untimely remarks of some Ignorant or thoughtless visitor. “Yes,” sadly related a visitor to one very sick woman, “Mrs. Jones died yesterday She suffered from the same malady as you have, and she was sick for such a long time.” After which she be sisted that she must depart, urging the Invalid to be of good cheer, ft was with great difficulty that the sick woman wax pacified by the nurse, for she imagined that she would be the next to follow Sirs. Jones into the grave. //

Functions for Pet Dogs.

- Teas for poodles, which originated among the smart set of Palm Beach, Florida, hare apparently appealed to other centers of fashion. A Baltimore message states that Miss Georgians Williams, a society debutante, gave a birthday tea ih honor of her pet French poodle, Bonny. Miss Williams* younger sister and Miss Gertrude Pardee assisted. The dogs of the smart set had hates, and were powdered and perfumed, and those who did not go to tee Williamses’ home In automobiles made the journey afoot. 4, tempting xnenn was served to the pets on tosucer*. All the good doggies were 1 served by ladles.

TRY BEEF A LA MODE

ECONOMY IN COOKING. i' 1 > r ~ f?'-..-, ‘i V s ‘ ‘ ' • . -• * 1 '• Method of Making tho Boat Out of tho Cheapest Cuts of Beef Originated in France Years Ago—Two Good Recipes. r ' ; Beef a la mode seems to be one of the first of beef dishes in. France, where, without question, this matter of cooking the less expensive cuts of meat originated—a century or so back. The English early adopted this method, but called it French beef a la mode and lost sight of the prime essential of the mode, which seems to mean quite a different thing among English speaking p<<*)ples from whatsit does to the French. In America our leading cooks scribe thiß as similar to the pot roast or smothered beef, the difference being that it Is cooked in more water. Tbe chief characteristic, as they conceive of it, is'the larding of the beef. Tbe French, it is true, do lard the cut of beef they use, but they also add vinegar usually to make it more tender, sometimes marinating it for three or four hoars In vinegar and other seasonings, and then using the marinade in cooking it with vegetables. “ In one our home authority groups braised vbeef. pot roast, and beef a la mode together and says: “In all cases the meat is browned On the outside to increase the flavor, and then cooked in a small amount of water in a closely covered kettle or . other receptacle until tender. The flavor of fbe dish is secured by browning the meat and by the addition of the seasoning vegetables.”

This meat, if rightly and deliciously cooked, is as good cold as hot. In fact, one French cook book which I have—that by Prof. La Fayette—says “Serve cold and garnish with parsley and nasturtium blossoms.” Other recipes say to serve hither hot or cold. This idea Is a part of the economical one so universal in France, where they make so much of even the soup meat or boullll. The following rather simple recipes are those of different American housewives which have come into my hands, and show how this beef is made the instrument of economy in practical every day cooking. I am not sure but that one of the cooks can he called American. Beef a la Mode I.—Take two pounds of rump beef and lard with thin strips of salt pork which have been rolled In a mixture of salt, pepper, celery salt, allspice, cinnamon and nutmeg. Put In a kettle with a sliced onion, carrot, a piece of lemon, a tablespoon of vinegar and water to half cover it Cover tightly and simmer two hours. Beef a la Mode II. —Cut two slices of bacon into one-fourth of an inch squares and fry thoroughly. Add beef has remained overnight in vinegar to which a few cloves, a whole pepper, and a bay leaf were added. Cook in the fat until both sides ha*® become a little gray, then add two onions cut up, the vinegar and spices from the meat and salt to taste. Let simmer about two hours. When thoroughly cooked add a little catsup and a tablespoon of flour dissolved in water to thicken the gravy.—Jane Eddington.

Ducks With Green Peas.

Place a tame duck in a Dutch oven and brown nicely. When btown all overs pour over it about two pints of calves’ bouillon, a little salt, a few ffiSji&ed onions and a few soup vegetables; then cover and let it until done. Then take the duck up and cut'it in nice pieces, keeping it warm. Strain the soup and skim the fat off. Brown a large tablespoon of flour and batter in a saucepan (not too brown), thin it nut with the soup until tbe right thickness, put in it two pints of green peas and boil until done, then place the meat in and boll a few minutes. ‘ ) v

Dandelion Wine.

One gallon of dandelion blossoms, picked when the sun is shining. Put in stone crock, pour over them one gallon of boiling water, let stand to cool in a cool placo three days, then pat Into porcelain kettle, with the rind of three oranges and one lemon rind, cut up fine. Boil 15 minutes, strain add three pounds of sugar and the pulp and juice of the orange and lemon. When lukewarm add half a yeast cake, stand one week in a warm place, strain- again, let stand until it stops working, then bottle.

Horseradish and Nut Sauce.

This is an excellent sauce to serve with boiled beef. Remove the skins from some walnuts, chop them fine with the tome quantity of gr*t*d horseradish. Season this mixture with a dessertspoonful of powdered sugar and a {finch of salt Add the Juice of two lemons and some fresh cream, in sufficient quantity that the sauce may not be too thick nor too thin. —National Maptlas <>.

Pecan Meats.

The meats of pecan nuts may easily he removed if they are first placed In a pan and boiling water poured Allow them to remain in the water ror twenty or thirty minutes, when . . tumble and are usually

MAKE DESSERTS LOOK PRETTY

Numerous Fancy Designs in Molds That the Woman of Taste Can Use to Advantage. ■ A good-looking dessert has sponge cake or cottage pudding batter baked In oval rings, large or individual, the center filled with Charlotte raise or Bavarian cream dotted with whipped cream in fancy design; a similar design is arranged around the base of • the cake. For a family meal the cottage pudding can be filled with fruit, tapioca, orange or pineapple. Many of the hollow ring molds have fancy shapes, cones, turrets or flowers, but where pennies count the plain ones are more practical for all uses. Moreover, it takes a skillful cook to empty the contents of a fancy mold without marring it . For special occasions there are various molds to suit Hearts can be gfip in all sizes, both hollow rings and plain. Stars are easily found, and for card parties there are forms to represent hearts, diamonds, clubs or spades. Almost any flower used in decoration can be duplicated in a mold, targe or individual, For mousses it Is easy to find a mold suited to its kind. Thus there are tin molds shaped like a small ham, others represent fish, straight and coiled, big and little, while some havfe a small chicken arranged to appear on the top when Inverted. These are rather bizarre and not practical for the housekeeper with small income. Any one who has tried to serve spinach appftizingly will welcome a new mold, star-shaped, with a press and removable bottom. The finely chopped green when dressed is put ip the mold, the water pressed out through perforated bottom, which can then be lifted out for easy serving.

NICE DISH FOR LUNCHEON

Asparagus Omelet Is Something New, Easily Made and Is Well Worth Trying.

Something nice for a lunch or sapper 1s asparagus omelet. Reserve three, stalks .of asparagus whole, the others cut into pieces about an inch long and let all simmer in boiling salted water until tender. Melt three tablespoons butter and cook in three tablespoons flour, a scant half-tea-spoon salt and a dash of black pepper. Whey frothy add one cup and a half of the water in which the asparagus was cooked (cooked for the purpose), and stir and cook until boiling. Beat in a tablespoon of butter and add the asparagus. Have ready yolks I>f four eggs beaten light and the whites beaten dry. To the yolks add % teaspoon each of salt and pepper, then turn them over the whites and cut and fold the two-together. Melt a tablespoon of butter in a hot omelet pan; turn in the egg mixture and when set on the bottom put the pan into the oven and let cook until no uncooked egg clings to a knife thrust into the center of the omelet. Put some of tbe asparagus on half of-the omelet, fold and turn onto a hot platter. Put the three stalks of asparagus on top of the omelet and the rest of the asparagus and some around it Serve at once.

POINTS ABOUT TEA MAKING

Beverage to Be Good Bhould Be Brewed In Earthen Pot, Never in a “ Metal One. Women who pride themselves on their tea making assert that tea to be good should be made in an earFhen pot, neyer in a metal one. '. Tea is never good when long standing, bnt in some cases it cannot be helped. It should he poured off the leaves into another heated pot and covered with a “cozy.” If cream is taken a less expensive grade of tea may be used than when lemon is preferred. An old fashioned idea is to drop a few shavings of dried orange peel into the pot in which the tea is made. Some like this, while others believe that it spoils th® flavor of the beverage. Bits of cinnamon and two or three cloves dropped in are other ways of. varying the .flavor of the cup that cheers.

A Floor Mop.

An excellent floor mop may made from old stockings in this manner: Slash them in strips an inch wide, forming a fringe. Stitch several thicknesses of this to a strip of cloth three inches wide and ten inches long. Maehine stitching la best Saturate this with a good furniture polish and fasten in a mopstick. •-• • * - By using this daily upon hardwood floors, they are kept free from dust and given a beautiful polish.

For Pressing.

In pressing clothes where creases are desired spread good wrapping paper on ironing board, place garments in proper position and cover with same quality of paper. Then sprinkle PEpif &nd immediately use hot iron. It will be found a most satisfactory way And also jresult in retaining creases a greater length of time than if premed between cloth. - -

Sandwiches With Raisins.

Delicious sandwiches for an after noon tea are made of raisins and nuts chopped together fine, moistened with

THE BOUDOIR

FIND CHARM IN BLACK FABHIONABLE WOMEN APPRECIATE SOMBRE COLOR. Must Be Used with Discrimination, and Thue Employed Will Be Appreciated ae an Undeniable and Potent Aid to Beauty. Fashionable women who attended the horses bow at Atlantic City dieplayed a keen appreciation of tbe power of black to set off their charms, especially In the evening. This ebon hue was seen not only in “patches,” but in much larger pieces as well. Black velvet hats were everywhere, being worn alike by the women In elaborate evening costume, and the <me in a simple tailored suit. One evening, in the boxes, there was a surprising array of ah black hats—velvet and ostrich feathers — and they topped ooatumes of every hue. One matron of striking appearance wore such a hat, with a gown of black and white, unrelieved by any color other than the changing lights reflected by a few diamonds; and another had a black hat, with a low cut gown of sage green, to which was added a maline scarf in the same shade. Even taupe was seen with the somber finish of a black hat, and there were besides the more conspicuous contrasts provided by black head coverings, with gowns in emerald green, rose and all the various delicate tints and sparkles most affected in the evening. While 'the all black hat reigned supreme on one occasion, on another evening it gave place to black velvet with white o\ colored plumes. The most effective plumes were the shaded ones, in which a number of pale tones —blues, pinks, greens and grays —were mingled. Hats in color usually bad black velvet linings. One of the smartest of these was an immense white, furry felt, bent into a pointed poke In front. The trimmings were ostrich feathers shaded from white to yellow, which covered the crown and also stood erect at one side. The hat was worn one evening with a little round necked frock of ivory satin braided with yellow and an exquisite scarf of snowy, spotless ermine, the effect of the whole being indescribably lovely. Tbe possessor of this costume wore on another occasion, an afternoon, an emerald green velvet gown trimmed with black taffeta shot* with black. The gown was plain, with a little turnover collar of the black finishing a neckline that formed the slightest V in front Not the smallest ornament broke the white of the uncovered throat Effective touches of black were also seen in the form of velvet neckbands, which were generally worn with gowns that were only a little cut out Strangely enough, these bands, in varying widths and thickly strewn with sparkling ornaments, showed themselves one evening in nearly every box on one side of the garden, while on the opposite side it was hard to find a single one. The wearer of a gown of black and white chiffon in one of the charming, softly shaded effects which can be produced only with those materials, had a pretty' little Pierrot collar in addition to a black velvet neckband not more than half an inch wide. The col-

QUAINT BONNET OF STRAW

Designed for Wear With tho Lingerie Gown, but Appropriate for Many Occasions. v_ The quaintest of straw bonnet# is shown in the drawing. The shape Is slightly on that of the poke, with a narrow rovers turning back from the fees In the front and opening in the back. Tbe crown, which is high and square, is completely girdled by a fiat

brad of broad velvet ribbon and huge how at the back. Around the upper edge of this Is a garland of pale ptok Sind Froin thifi sprtsN^ a puffed crown of dedicate pink tulto

lar had an undersection at delicaMf point d’esprlt finely plaited, and oven this was a second portion, only half the width. In black. There was a heading of black velvet ribbon half an Inch wide, and a bow of tho same ribbon fastened tbe little coll|||| at one side. Above was the iSIWfiB velvet neckband, with an inch or mot#| of the bare throat between.

SIMPLE COSTUME OF CLOTH

i <£*' '-T. Classic Lines Give Ample Effect Model That Has Approval'jn| Fashion. This costume is in cloth; it has a panel front to skirt, laid on with * wrapped seam and cut wider at the foot, where buttons are used as trim- ; mlng. The bodice Is trimmed with a plastron cut to correspond with skirt panel; folds are made where the ma* *

terial joins; buttons form trimming. Tbe sleeves are finished with mate* rial brads; lace is used for the un-der-sleeves, also for the collar. Hat of Tagel to match, trimmed with a feather mount Materials required: Four yard* cloth forty-four inches wide, one dozen buttons, three-quarters yard lace.

Ribbon Favorites.

Moire ribbons in great variety com. tinue 1° an excellent position, says the Dry Goods Economist Changeable moire in narrow widths, with fancy black cable or cord edges, are parties lariy prominent Narrow cord-edgedj taffetas are also meeting with marked favor. In millinery these ribbons are chiefly employed as box plaitings to encircle crowns or outline brims. Taffeta ribbons with handsome wide moire stripes extending down the center are being featured, with decided success.. These are shown principally In pasted shades, suitable for use as sashes and girdles for summer gowns.

over cream. A hat of this type would, of coarse, be appropriate with lingerie gowns.

Captivating Caps.

The captivating London cap is one of the details which no bride should think of omitting from her trousseau. And it will be even more desirable if made to suit the personality of its wearer. She has only to fix on any period or nationality that she pleases and to modify the cap of the epoch to her own pretty features. . Mob cape are a little out of date, bu£ spme girls may prefer a dainty frfS«4| mob with flowers and ribbons to oust of tbe newer models, which are rath* er like cottage bonnets, the hood part made of spotted muslin, the accordion pleated or goffered frill and curtain being held in place by a piping through the middle rad edged with Neither gofferings oat pleating*, however; are facile to re-drssa, and sa va w Ail Id r/imisifiikd rskth&r ML NROr ou ®uum wuuudiiu ibiudi a net of Doint d’esorit with l&ce frill and curtain, a pleated hand of green little group of pink roses at sash. «®r. ' :

Coloring Lace.

frequent! .ci •_« j| I . i n c '■ . ~ * » .. - .. , . .. . A m V-y.; Shake the lace into thia, and aft***