Evening Republican, Volume 17, Number 253, Rensselaer, Jasper County, 23 October 1913 — Page 3
CEMETERY o f 5500B.C. FOUND
LI
NDER the direction of the British School of Archaeology in Egypt a great cemetery of the first dynasty (5500 B. C.) was explored last year, according to the Sphere, and much that was important was accomplished, both from the standpoint of science and that
of the acquisition of relics. The valley In which the excavations were made is situated at Tarkhan, about 40 miles south of Cairo. It was cleared thiß year and found to contain about 800 graves. An exact record was made of all the contents of the graves. The bones were measured, plans were made of each grave and of the entire cemetery and a complete description of all the pottery and vases that were found was set down. As the cemetery dates from the most critical point In Egyptian history, the finding of such a detailed record, the most complete ever made, is considered of much importance to archaeology, s This points is regarded as the preMemphite capital of Egypt, as it was the place of residence of great numbers of wealthly Egyptians before Memphis became the capital of united Egypt. It is supposed that in addition to the many gray.es that have
THE MOCKING BIRD BEATS ORIGINAL IN ITS OWN SONG
The newcomer in the south is likely to be surprised some morning by hearing a number of birds, not usually on the best of terms, confabbing comfortably together in some nearby tree top. Interested in this sudden burying of the -hatchet, he will search out the friendly group, only to find it made up of a solitary Individual; this one, however, as much in earnest about things in general he were the whole anticipated dozen. The mocking bird’s powers of imitation have been much commented upon, but can hardly be exaggerated. One has been observed to mimic fourteen different birds in the course of half an hour, each so perfectly that it was hard to believe the medley of sounds proceeded from a single throat. The only perceptible difference in the real song and the imitation is that the mocking bird’B note is usually more full and round than the original. It is perfect in Inflection, however, and
"Way Down South in the Land of Cotton."
•Ten in the little "quips and turns” that characterise the mimicked tones. The bird's own song is one of the richest and roundest possible, and is not much improved by being interrupted, as it often is, by the unmusical squawk of the Jay, or the complaining whine of the catbird. An odd little musical duel was observed one day between a mocking bird and a robin. The robin, perched In a rose bush, had hardly begun his rich, full-throated solo when the notes were literally "taken out of his mouth” by the mocking-bird, which had alighted in a cherry tree near by, apparently
PREDICTS NEW TYPE OF SHIP
Waterplane, According to Writer, Is Forerunner of Change in Marine Architecture. The waterplane, I believe, is the forerunner of an entirely new kind of ocean-going ship. At present a ship's speed Is checked by reason of the tremendous resistance offered to her passage by the water. Now if we could produce a vessel that traveled on the top of the water
by ARCHAEOLOGISTS
been discovered, there are great numbers under the water. The tombs which have been opened are, many of them, in a remarkable state of preservation, as the filling in of sand in the valley has preserved the bodies'Jyom disturbance. In the graves quantities of alabaster and pottery vases were found. Some of the vases were of the’ blue glazed variety. There wqj-e also slate palettes, alabaster stools such as are used to support dishes, strings of bead and ivory table implements, among which were spoons ornamented with flowers, foliage and birds in carving on the bowl.. Another spoon was in the shape of two arms, with scooped palms for the bowl. The two
By L. M. BENNINGTON.
for that express purpose. Again and again the robin began, only to be interrupted after the first few notes by the saucy usurper, who finished the whole song each time, ending with a little triumphant flourish, as much as to say: “You see I can beat you at your own tune!” The annoyed red-breast,"astonished and resentful, at length flew a little farther away, and began again. This time, however, he brought down upon himself a torrent of musical revenge, including nearly every bird song in the catalogue, and ending up with « series of derisive cackles, like nothing so much as the cries of a disturbed sitting hen. Thoroughly disgusted by this outpouring, Mr. Robin gave it up as a bad job and flew away. The mocking bird is one of the boldest of the feathered tribe. Even the impudent sparrow has s a wholesome fear of him, and is pretty careful about building where he is in the
habit of making his own nest During the brooding Beason he is unusually aggressive. A dog. which was caught sniffing about unwarily under a tree where a mocking bird’s family was being reared, was put to sudden and ignominious rout by the onslaught of the angry male bird. Prowling cats find it better to keep at a safe distance, and there are few winged depredators that would enjoy a bout with an enraged mocking bird. \ ’ As a consequence the nests arq found quite near the ground, the bird trusting to its own prowess for protection.
she 3fould only have to overcome the resistance of the air,* which Is not nearly so powerful as water resistance. This is the kind of vessel which, I f ancy. the waterplane foreshadows—the ocean-going liner of the future. The ship of the future will probably be flat-bottomed, winged, and with a rudder-tall. She ' will sometimes rise above the waves, and at others travel along the top of the waters, but only touch them with her flat bottom. When a ship now travels at 23 knots she will in the days to come make 60
THE EVENING REPUBLICAN, RENSSELAER, INjft.
arms closely bound together formed the handle of this spoon. The residents of Tarkhan must have been extremely prosperous, according Ip the evidence furnished by the excavations. They were provided abundantly with beautiful ornaments for their households and persons, and also with innumerable useful articles of practical necessity in the kitchen, the dining hall and the boudoir. Some of the tombs are so well preserved thatj the whole story of Egyptian reverence for the dead and belief in immortality can be read by a glance at the tomb. In the brick wall above the grave may be seen the little slit through which , the soul comes forth for its offerings. 1 The. offertory still stands, as do the piles of pottery which once bore food and drink for the departed, and which were brought to the tomb by the relatives and friends. Many works of art of the eighteenth and nineteenth dynasties have been discovered by further clearing of the great temple of Ptah, in Memphis. From s some of the excavated workshops in Memphis have, been procured all the utensils used in the manufacture of stone vases and examples of the vases in all Btages of construction. Colored stones which were brought from the desert and other rich stones which were imported into Egypt for use in making ornaments for the very wealthy have been found In these shops. A few miles south of Glzeh excavations revealed some unusually large tombs of the twelfth and thirteenth dynasties. The excavations revealed that a robbery had been attempted centuries ago. The robber had entered the tomb by a little opening, the result of a piece of excavating on his own account, and he had gathered together a little heap of ornaments with which he was about to make off when the top of the tomb had fallen on him and crushed him. His skeleton was found in the tomb by the excavators, and close to it a handsome gold pectoral inlaid with colored stones, of which the poor wretch had hoped to rob the dead.
History of Tea.
The earliest record of tea being mentioned by an Englishman was probably that contained in a letter from Mr. Wickham, an agent of the East India company, written from Firando, in Japan, on June 27, 1615, to another officer of the company, resident at Macao, in the south of China, asking him for "a pot of the best sort of chaw.” It was not until the middle of that century that the English began to ÜBe tea. They received their supplies from Java until 1686, when they were driven out by the Dutch, says the Bulletin 0 f the Imperial Institute. At first the price in England ranged from £6 to £lO per pound. In the Mercurius Politicus of September, 1068, occurs an advertisement of the “China’ drink called by the Chlneans Tcha, by other nations fay, alias Tee,” being sold in London. Thomas Oarway, the first English tea dealer. In 16839 or 1660, offered it at prices varying from 15s to 50s per pound. Not until 1677 is there a record of the Bast India company having taken any steps for its importation.
Just So.
"Speaking of that Gettysburg reunion.” - “Yes’" "What a lot of good feeling It did cause.” "And what a lot of bed poetry."
or perhaps even 70 knots, because she will skim, instead of being sunk in. I expect to see this type of vessel make her appearance during the next twenty years. And when she has •ctually come into being a revolution will have been effected In transit and traveling facilities in comparison to which the introduction of steamship, railways and motor cars will seem ia significant.—Exchange 7 £ tsstt : 1 A man may be a heavyweight fighter and a lightweight husband.
COAT MODELS LOVELY
MOST ATTRACTIVE, PERHAPS, OF } .SEASON’S GARMENTS. -' I 1 . Ail Sorts of Designs Are Offered, and All Are Worth Attention —Velvet One of the Most Popular of Materials. No fashion theme is more interesting this season than that of coats. At every turn one is confronted with new and attractive models. There are luxurious evening coats, artistically simple, or gorgeous, rich and elaborate designs, and each day brings to view new models. But whether fashioned from velvet, satin or cloth, the really successful coats are exceedingly lovely. Much velvet 1b used for evening coats, and for afternoon and visiting wear as well, and for practical purpose monotones are preferred. Sometimes fur supplies a contrasting note —the soft brown of sable, mink, skunk or martin; the white of ermine or fox; the silver gray of chinchilla fur. And a few evening wraps show touches of gleaming gold, silver or copper hued lace. A dark copper color velvet coat trimmed with a broad band of heavy metallic lace in copper tones and with dark brown fur that is almost black was one of the best French models seen this season. There is an exquisite shade of rose with a silvery tone, which is a favorite with the Parisian coAtmakers and is lovely in velvet, satin, crepe or cloth. Black relieves this rose shade with excellent effect, and it 1b good 1 too, with gray. It has been successfully
Tweed, With French Rat Collar and Cuffs.
combined also with embroideries in shaded violet and purples. Such a scheme, however, demands unerring color sense.
FASHIONS AND FADS.
Plush and velour are much used for Children’s hats. Marigold yellow is one of the new colors in Paris. Wide white belts are seen made of kid or suede leather. Wash frocks are best for the little girl’s first days of school. Wool brocades are being used, even for girl's suits. Persian effects will be seen galore on the new autumn gowns. New black braids have the basket weave and suggest astrakhan. A new braid is the combination of dull braids and bright ones: Pouch bags of silk or leather have pannier handles to match. Some of the new separate skirts are made of Jacquard wool, and prettily draped. Black, relieved by a touch of violet, green or white, will be much worn this season. Wide moire ribbon is being used for millinery trimmings and sashes. Rhinestones aVd other Jeweled effects are seen in the newest buttons' from abroad. Inexpensive bead necklaces are much worn to complete the color scheme of a costume.
Sweet Clever for Linen.
Gather branches of flowering clover and dry them for your linen chest and shelve*. Tie them up in bags of cheesecloth and spread them between sheets and table linen and underwear and you will find the linen sweeter and daintier than it la under the influence of lavender.
Attractive coat models of the plain er class are made up of striped velveteen with collar and cuffs of plain velvet and there are also good looking practical coats fashioned from wool velours in plain colors. An example, shown In one oi the small sketches is in red brown wool velour and has satin collar and cuffs. It is trimmed down the 'front . with passementerie motifs. The sleeves are on the raglan lines and have a draped fullness at the lower part. Top coats of dark blue rough serge are extremely modish and are best when relieved only by black revers and cuffs. The vivid colors introduced upon some models cheapen their appearance, save when they are intended for very youthful wearers. A good looking coat in seven-eighths length, of rough dark blue diagonal weave, has a shawl collar, cuffs and buttons of black ottoman silk. Another coat, on Russian smock lines, without belt, is braided around the edge. Instead of buttons it Is fastened with tied cords of* flat loose woven braid run through big embroidered eyelets. For rough wear, traveling, motoring, etc., cheviots are first choice, and herringbone effects in monotone, or two-tone effects are considered smarter than more aggressive patterns, although plenty of the latter are shown among the ready made models. The motor coats this season are more shapely and less bizarre than those of earlier years. MARY DEAN.
BENEFIT IN POWDERING HAIR
Adds Greatly to Appearance of Youth* fulness, According to Woman Who Has Tried It. A society woman whose dark, fluffy hair was beginning to get gray over her forehead and about her ears was depressed by the aging look this gave her. “It’s becoming to some women, but not to me, though I think my hair when it gets more gray will be very becoming. My hair has grown very dark, as hair always % does before graying, and that is very trying to my face, especially when I wear evening dresß. It gives me a dry, shabby look. I don’t know how else _to describe it “Now I mourn over this no longer, for I have adopted that most becoming little Partstrickln vogue tbers among even very young women who haven’t a gray hair in their heads, of powdering the hair lightly about the face in the evening. “It took a little courage for me to do this at first, as it is still an unusual thing to do over here, but the result was so delgihtful that I soon lost all timidity about doing It. “It has taken years away from my appearance, softening as it does the harsh, unnatural darkness of the hair about my face and effacing the ugly little streaks of gray that were so unbecoming. “Besides,” she added with a little laugh, "there’s a little dash in doing it that makes greatly for youthfulness.’’
Diaphanous Gowns.
Surely there- is no prettier picture than that made by the young girl of today in one of the fetching net frocks. The hard, titbt lines of a few years ago have been banished by the softer curves which are now allowed to assert themselves in the corsetless, or apparently corsetless, figure of the lithe young woman of these happier days. The slouch, which threatened' to gain a certain vogue earlier in the season, has fortunately not become popular, and the girl who would be considered chic holds herself erect with a ~ natural grace suggestive of perfect health and a well proportioned body. The gown, whether made of lace, net or' chiffon, is mounted over a foundation of silk or charmeuse, with a veiling of net to bring out the the lace, or, in the case of net; to give a more airy, diaphanous effect without transparency.
REMINDER OF OLD FRIEND
Hat Btrongly Reminiscent of the "Poke-In” Shape So Popular Bome Years Ago. The hat which bas been sketched here is highly reminiscent of ' the
on many hats and is most equally pretty and much less expensive if economy is to be an object
Colored Laces.
It is ofttimes very difficult indeed to get colored laces in Just the shade desired, and even dyeing Is not always satisfactory. One woman, skillful as crocheting, makes laces of heavy twisted silk in colors for some of her own and her daughter’s handsomest gowns. The colored crocheted lace gives the gowns a decidedly unusual touch. Linen thread or mercerized cottons can also be used.
poke-in shape. The frame is covered with light blue silk, the brim curving above the face most becomingly and turning up sharply at the back gives a fetching tilt over the nose. The crown is a modified Tam encircled by a wreath of curling aigrets with several in a single strand standing erect to the left of the back. A similar garland of ostrich feathers is seen
ALMOST EQUAL TO CHICKEN
Salad Mad* From Leftover Portion* of Veal Joint Will Be Found \~ Most Acceptable. After all available slices havo been cut from the cold roast veal, and lust before the remaining bone goes into the stew or soup pot, there will be usually a few choice bits of whito meat to be cut from portions hers and there which will make a perfect substitute for chicken salad. On days when poultry is cooked a little of ths fat can be skimmed from the richest stock or saved from the roast or fricassee. This, flavored with a little of the juice of chicken meat and thoroughly cooked, can be put away in a sealed jar or jelly glass for flavoring purposes. Chop the veal into small bits, mix with the flavored chicken fat in quantity sufficient to flavor the veal, and add to this an equal amount of chopped celery, prepared carefully by removing the stringy portion and leaving only the tender, Juicy, interior. Where the meat portion is deficient a little crisp lettuce broken into bits is sometimes an addition, saving some of the perfect leaves in which to place the filling. Make a mayonnaise dressing by using the yolks of one or two eggs, according to quantity desired, . and beating In, drop by drop, sufficient olive oil to thicken to the consistency of heavy cream. Any hard boiled eggs left can be utilized to improve the salad, the white cut into strips for the filling and the yolks rubbed to a paste anft added to the mayonnaise. Season dressing with salt, lemon Juice, cayenne, a few drops onion juice, celery salt and some of the chicken flavoring. Mix some of the mayonntise with the meat filling, pour into übe carefully arranged lettuce leaves that Tin e the salad dlsh; put some extra mayonnaise on top or reserve to serve with each portion, chill and garnish with the white tips of celery. This makes a delicious, dainty and inexpensive salad, a perfect substitute for chicken filling, and can be prepared entirely from leftoveis If the precaution is taken to save the small amount of chicken fat and flavoring required.
Mutton Steak, Florentine.
Cut the meat of a leg of mutton In thick slices, rub each slice over with salt, pepper and grated nutmeg on both sides. Season bread crumbs with thyme, savory, cloves, mace, salt and pepper, and bind them with beaten yolks of eggs. Then divide and mold the mixture into small balls. Butter the edges of a pie dish, line them with paste and put in the slices of mutton, together with the balls, also four chopped shallots, a little powdered herbs and two or ihree anchovies. Moisten with one-lialf pint each of claret and water and put on top one-half pound of butter, broken in small pieces. Cover with puff paste and trim around the edges, mostening and pressing them together. Bake in a hot oven, and serve while very hot
Potatoes a la Haddam.
Material.—Potatoes, two cups; butter, three tablespoons; lemon iuice one tablespoon; salt one teaspoon; paprika, one-fourth teaspoon; chopped parsley, one tablespoon; kitchen bouquet, one-half teaspoon. Utensils.—Paring knife, measuring cup, tablespoon, teaspoon, potato cutter. Directions.—Wash potatoes, pare, and Bcoop out perfectly round pieces. Throw them into salted water for ten minutes. Then cook in boiling water until tender but not, soft. Drain and' keep hot by standing in a pan of hot water. Cream the butter and add all the remaining Ingredients. Mix carefully with the potatoes and serve them very hot
Pearl Cake.
Cream three-quarters cup of butter and 1% cups sugar, three-quarters cup white of egga Add one cup milk, 1% cups pastry flour, 1 % cups prepared flour. Add one-half teaspoon almond, one-half teaspoon vanilla. Bake in a moderate oven. Ice with soft vanilla icing. Soft Vanilla Icing.—Mix icing sugar with rich milk, beat one minute and flavor with vanilla. This is one of the best of white cakes, and although a little more costly than some others, its fine textureI*will 1 *will amply repay for the added expense.
Sandpaper Baby Shoes.
Always sandpaper the soles of baby's new shoes before they have been worn. This keeps her from slipping on the bare or polished floors, and prevents many a bad fall which could easily result in a sprain or broken bone.
Peanut Candy.
One cup sugar, one cup molasses, a piece of butter slxe of a small egg. 801 l about thirty minutes. Try In cold water. When brittle add half pint of peanuts, or more if liked. Pour in well greased shallow pans. Before it 1* thoroughly cold cut in squares.
Grandma's Dumplings.
Make a plain biscuit dough, roll thin and large enough to hold a handful of sliced sour apples; wet the edges of dough, roll together, drop each into boiling water. In about half an hour serve with dark sauce.
To Keep Lemons.
Place lemons in a vessel filled with cold water as soon as they come from the grocer's. Keep in an ordinarily cool place, and they will remain good for a surprisingly long time, even to the length oCaix weeks.