Evening Republican, Volume 18, Number 229, Rensselaer, Jasper County, 28 September 1914 — Page 3

NEW YORK CITY By NIGHT

WHEN old Sol goes to beCbe'hlnd the distant Jersey hills, and the stars make their appearance overhead ln4heir deep blue canopy, then, in a twinkling, New York rushes from the cover of darkness, turns on the switch, and greets the night by becoming the brightest spot on earth. • To attain this result, a huge number of lamps is required, over 2,000,000 of about 45,000,000 candle power. The street lamp illumination, under municipal direction, although of first importance, is not by half the only why that. Manhattan dispels the darknees. To this should be added the enormous candle power of thousands of electric signs, and hundred of lights in front of stores, theaters, hotels, apartment houses and In shop windows. On top of these must be piled up high the. 8,000,000 candle power of the lights which radiate from put of the windows of the buildings, both public and privates and also the exposed lighting from building decorations. Glittering Marvel. just, as soon as the evening begins Broadway, Seventh avenue, Eighth avenue, all the cross streets between the Battery and Van Cortland park, the arches of twinkling incandescents on the four East river bridges, every highway and byway in the five boroughs of the greater city is a-sparkle with lamps. In upper New York and across on Long Island, long, serried lines of glittering points reach out through and dispel the darkness, marking distinctly the course of boulevards and" highways that connect the city with the

outside world. Here and there, In the very heart of It high spots of illumination, veritable aisles of light reveal parks and public squares. • Viewed as a whole, it’s'a wonderful glittering marvel of eye-dazzling illumination. And then, by way of contrast to think that ten years ago New York was down and out as a well lighted city. Electricity long freely used In other towns had hardly come Into use and feeble gas lamps with open flame were in the majority, with only here and there, at rare intervals, arc lamps and mantle gas lamps mixed in. Then, one day, just a decade back, the people woke up. They were tired of stumbling home through dismal streets, and of being held up and relieved of their valuables under fover Of the darkness. A general demand was made that something be 'done quickly to improve the street lighting. The city was heard, and then, as Aladdin rubbed his lamp electricity beued and the arc lamps were practically gan to come into its own. The flicferlng open flame lamps were dlscontindoubled in number at avenue and street intersections, and symmetrically arranged on street house fines. The city began to be really lit up. City engineers and central station men worked like beavers, to Improve conditions, onee their interest wap aroused, and in the short space of the time mentioned, the street lighting of New York was revolutionised until its present effectiveness is the admiration and wonder of all visitors. In New York today there are W. 746 street lights, both arc and incandescent. There are 19,180 arcs and 17,991 incandescents and every one of them is burning every night in the year. In the borough of Manhattan alone 9,584 arc lamps are employed to light the city's main thoroughfares and cross streets, as well as 4,897 Incandescent

lamps, the last being used principally In park lighting. , The best lighted thoroughfare in New York today, in fact in this whole country, Is Fifth avenue. Lighting experts after comparing this street with the best lighted streets in London and Berlin, are of the opinion that the American method of illuminating this highway Is by far the best yet reached. Fifth avenue, once a dark and gloomy tunnel, began to attract attention as a particularly well lighted street, a beautiful vista of glowing arcs, when in 1892 it was first lighted with the Ward type of multiple two-ln-series, and the installation of these lamps was x he foundation of the present efficient arc lamp equipment in New York streets. The city is still experimenting in street Illumination, looking to the improvement of the system in general. The Great White Way which attracts at night the visitor to the city like the magnet does the needle, is, of course, the brightest spot on Manhattan island. But It is not the city, but the individual, the. advertiser, who makes it so. • New York merchants stand in line and fight over their position for the use of some electric sign sites, so eager are they to add to the general glare emanating from upper Broadway. One single man will pay from SIO,OOO to |15,000 a year for a good site, and he’s glad to do it It is estimated that more than a million dollars is spent yearly in site rentals alone. Displays on Broadway.

As nehr as can be estimated there are at least 5,100 electrical displays on Broadway between Twenty-third street

and Fifty-ninth street, having nearly a million lamps. That the cost of lighting the Great White Way for ten or twelve blocks in the environs of Forty-second street mounts into millions each year is generally admitted by electric experts—just how many they cannot say. It must not be thought for an instant that the white-light district is the only section of the big town, in which electrical signs are to bo found, as aside from those on Broadway at least 8,000 of them are distributed in various other sections of the borough of Manhattan. These contain at the lowest estimate 750,000 lamps, which contribute $ 6,000,000 added candle power to the general illumination. Brooklyn has 2,000 more electric signs to its credit, which are responsible for 1,000,000 additional candle power, while in the Bronx, Queens and Richmond sections many more electric signs are to be found doing their part toward making Greater New York at night the moot brilliant city in the world.

Thinks It significant.

A Parker street man reports a remarkable thing that he witnessed the other day In his neighborhood. A sixpassenger limousine rolled up In front of a $200,000 mansion. The chauffeur went into the house and returned with a scuttle of coal. ' Placing the coal in the car carefully, he drove away. The Parker street man considers the incident highly significant— Newark News.

Station “Off the Map.”

A California railroad has lost a star tlon,' and has given it up after two months* search. It was Butler, a point in Los Angeles county, between Duarte and Azusa, a section which was •wiped off the map” In the recent floods. •• --

THE EVENING REPUBLICAN, RENSSELAER, IND.

RAILROADS IN ORIENT

EUROPEAN SYNDICATES TAKE UP WORK IN EARNEST. ■ ■ -d - Many tinea Being Laid and Others. Projected—Americans Devoted to Other Interests In the Yel- - low Republic. Unsettled as the Chinese government is, the building of railroads and tile development of .other concessions continue, the Indianapolis News observes. The present movement is not unlike that of the year 1898, known in the history of the'far East as that of the. “battles of concessions." Many nations are participating ifi the present activity. Great Britain has engaged Itself to construct a line starting from Bhasi through Hunan to the Kweichau, opening the latter province for the first time to the commerce of the world. More important, however, are the plans of Russia and France. On May 20, 1911, what was then the “four power” syndicate, concluded with the Chinese government the socalled Hukuang railway loan of £lO,000,000, which gave the syndicate the power to build 1,500 miles of line in the provinces of-Hunan and Hupeh, with an eventual prolongation into Szechuan. Then the revolution developed and all enterprise lay dormant The Belgians were the first foreigners to Awaken. In September, 1912, they made a new railway loan with Chlpa for £10,000,000. The Belgian company concerned, was the “Society of Railways and Tramways of China,” behind which stands the better known Banque Sino-Belge, an institution which, ever since the days of King Leopold, has closely co-operated with Russian diplomacy. This introduces the Russian foreign office into the Belgian transportation schemes, and adds international interest to railway construction in China. From' that time on the Banque SinoBelge has obtained valuable concessions. Were all the enterprises controlled by Russian-Belgian Interests to be developed immediately China would experience a great revival. French capital is to be found throughout China and French engineers are occupied in surveying prospective lines through provinces as yet untraversed by any except caravans. The posts and telegraphs in some of the provinces ai> also in French, hands. American- interests are not .so much concerned with transportation as with mineral products. The Standard Oil company, having obtained the Chinese oil concession, has a monopoly in, comparison with which some of the railway enterprises appear cheap and insignificant.

FLAGMAN ALWAYS ON DUTY

Automatic Device Warranted to Be Constantly on the Alert and In Order. The accompanying Illustration shows an automatic railroad flagman which is being used quite extensively by many of the electric and steam railroads on the Pacific coast and in the Southwest, as well as in a few places

in the East. This device has been recommended by the American safety congress. It is the invention of a Los Angeles trainman. The device, commonly called the “wig-wag -signal,” consists of a 26-inch red disk, swung, pendulum-fashion, at right angles to the crossing highway. It is operated automatically by electricity, through an arc of three feet, at the speed of from twenty to fifty oscillations per minute. In the center of the disk on both sides is a ruby lens five inches in diameter, while Just below the .lens is the word “stop” outlined with white glass Jewels. Two incandescent lamps fixed within the disk are lighted on the approach of a train and thus illuminate the ruby lens and the word “stop.” A bell also rings. Each function of the mechanical flagman operates independently of the others, so that, in case one part becomes temporarily disabled, it does not affect the working of the rest— Popular Electricity.

Tramp Was Curious to Know.

A tramp got off a train at a Central Branch station long enough to chalk the following on the side of the frelghthouse: "Your rails are bad, your ties are worse; so where la hell’s your Safety First?”—Kansas City Star.

HOW WATER WRECKS TRAINS

Subject of Such Importance That Railroad Engineers Are Giving It Serious Consideration. Who would have thought ItT Yet it has been shown by recent investigations of the interstate commerce commission that railroad wrecks are very often caused by a few gallons of water. You see, it is like this: Water, for use by the locomotive, is carried in a tank on the tender. When a train is traveling at high speed and goes around a curve, all the water in the tank Is violently thrown by centrifugal force against one side of the receptacle containing it. This is liable to throw the tender off the track, and the result may be the derailment of a part or the whole of the train. There have been, it appears, many bad accidents due to this cause. The question is: What shall be done about it Two ways are suggested for getting over the difficulty. One is to divide the water tank into a series of lengthwise compartments. If this were done, the water, of course, could not be thrown In a body to z one side in the manner described. The other plan proposed is that the tank, Instead of being made with a flat bottom, shall have a bottom in the shape of a V. It is easy to see how this would work, and that it would have the effect of preventing in large degree such a dangerous movement of the water.—Chicago American.

LINES TO DEVELOP ALASKA

Construction of Two Railroads to Be " Begun At Once —Territory Through Which They Will Pass. The immediate construction of two railroad lines, one running from Cordova to Fairbanks and the other frqm Seward through Susitna to the Kuskokwim river, with several branch lines to coal fields, has been recommended by the commission appointed to determine the best location for the railroads in Alaska, authorized by the recent act of congress. This act gives the president authority to build not more than 1,000 miles of railroads connecting ports on the southern coast with navigable waters and coal fields of the interior, the cost of which is not to exceed $35,000,000. A network of railroads' to develop the district south of the Yukon' river and touching that river at three points has been proposed, but some of these lines have been found on investigation to be impracticable on account of the mountainous nature of the country. The two lines now proposed will reach a section rich in agricultural and mineral resources. —Popular Mechanics.

The Human Element

In these days of scientific management there is a tendency to ignore the human element In humanity to create Industrial machines which shall turn out their products at maximum speed and at minimum cost. To be sure, the attempt is made to remunerate the workers handsomely for their labor with the purpose ot furnishing them the wherewithal to live more comfortably. So fdr as such a process is mechanical, however, It cannot yield the best results. Man Is not a machine and he “does not live by bread alone,” no matter how much of it he gets. A prime requisite for promotion to positions of authority should be the possession of those distinctly human qualities which will inspire affection as well as respect. We are all attracted to the organization in which the manager is referred to as “the chief,” “the boss,” “the mogul,** or some such human term. —Electric Railway Journal.

Kitten In Danger.

Fluff, a little kitten belonging to the refreshment department of the Mid* land station at Bath, recently had an adventurous trip, relates London TitBits. The guard of the early morning Bath to Bournemouth train heard mewing after the departure of the train, but a search of the van revealed no trace of the cat. At intervals during the journey the mewing was renewed, and at Bournemouth further search proved unavailing. Continued cries being heard throughout the return Journey a more thorough search was made at Bath, when Fluff was found sitting on a gas cylinder beneath the guard’s van. Fluff had traveled about 150 miles in this perilous position, which it had occupied for twelve hours.

Average Twenty Years of Life.

It is estimated by the Pennsylvania company that passenger cars and locomotives have a useful life of twenty years, at the end of which time their value as scrap will be only about 20 per cent of their original post An. allowance of three per cent for depreciation and renewal is made for freight cars and of four per cent for locomotive and passenger cars. Because of the absence of sufficiently long experience in steel cars, an allowance of four per cent is made for depreciation and renewal.

Motor Cars Replace Steam.

-Motor cars have displaced steam trains on the Central New York Southern railroad, a S9-*mile line extending between Ithaca and Auburn. The cars are of the gasoline type, with a 200 horsepower engine mounted on the leading truck and driving the front axle direct (or through gears for alow speed) and are 70 feet long. The cars were built in Omaha. ,

AFTER THE GAME OF BRIDGE

Beet Form of Refreshments to Bo Served for the Delectation of the Guest.

A cup of tea and a delicious sandwich or two constitutes quite enough of “a bite” to tide one over until dinner time, when the bridge breaks up, and less and less do bridge hostesses fe«l compelled to offer elaborate lunches In the way of salads, ices and sweet cakes so late in the afternoon. Some women are afraid of spoiling the dinner, occurring soon thereafter, and other women are in mortal terror of growing fat, so the elaborate lunch is little appreciated and though everybody nibbles politely, most of the dainties are left on the plate. Tea and buttered muffins always offered by a certain hostess after the bridge meeting at her home, make her afternoons especially popular. Coffee and sandwiches are also relished, but sweets afe better avoided, for few women really want to eat them just before dinner, and are sorry when they do, though the keen appetite of late afternoons makes sweets especially palatable. Celery stalks chilled and stuffed with cream and cheese and chopped nuts is a toothsome delicacy for aft-er-bridge serving. Coffee and tiny rolled sandwiches may accompany the stuffed celery. To make rolled sandwiches, cut the bread in thin slices in the morning, having first shaved off all the crust from the loaf. Pack the slices, one on another and wrap in a wet napkin. In an hour's time have ready melted butter, a pastry brush and squares of oiled paper. Brush each slice of bread with melted butter, roll and wrap flnffly in the oiled paper. Set the rolls of paper in the ice box and just before serving remove the papers. The sandwiches will retain their rolled up shape. Cooked sausage meat, put through a chopper, makes delicious filling for sandwiches. So does chopped apple and celery. Cream cheese, with chopped nuts cannot be excelled. Chopped onions and green peppers are relished by some people as a sand-, wich filling, but there should always be other sandwiches without the onion filling.

DAMASK THE BETTER CHOICE

Attractive as Is Heavy Linen for Tablecloths and Napkina the Other la Preferable. Plain heavy linen makes very attractive tablecloths and napkins. It is used in a restaurant where the furnishings are all interesting, and it is used by some fastidious housewives. In the restaurant It is quite satisfactory, for the cloth is changed, naturally, for every diner. But in the ordinary household it has this one disadvantage. It does show wrinkles and spots more quickly than a heavy figured damask does. So if there is not a fresh cloth for every meal, damask may be a better choice. But the linen Is beautiful, and in any household it might be used for a special dinner set The napkins and tablecloth may be finished with a fine embroidery stitch, or like the ordinary napkin hem, finely done by hand, or else they are hemstitched in an Inchwide hem. \

Lenox Sandwich.

Blanch and shred two ounces almonds, Cook in enough butter to prevent burning until delicately browned. Mix two tablespoonfuls chopped pickles, one tablespoonful Worcestershire sauce, one tablespoonful chutney, one-fourth teaspoonful salt and a few grains cayenne. Pour over almonds and cook two minutes, stirring constantly. Mash a cream cheese and season with salt and paprika. Spread unsweetened wafer crackers with cheese mixture, sprinkle with nuts and pnt together In pairs. Pile on a plate covered wltira dolly. White bread may be used in place of wafers.

Spiced Huckleberries.

When the fruit is washed, weigh, and to every eight pounds allow four pounds of brown sugar, a quart of vinegar, two level tablespoonfuls of cloves, two of allspice, two of cinnamon and one of . nutmeg. Make a sirup of the sugar, vinegar and spices, stirring until the sugar is dissolved. Let it boil up, then add the fruit and boll gently for half an hour. Put up in glasses and seal when cold. Currant Juice added to spiced huckleberries gives a delicious combination.

Tomato Pudding.

Peel and slice four large tomatoes into a well-buttered pudding dish and sprinkle with salt. Add four slices of white bread, Spoken fine. Beat well together two eggs and 1% cupfuls of sugar. Stir into a quart of sweet milk and beat Pour over the tomato apd bread and bake until thickened and slightly brown.

To Clean Jars.

Jars and pickle bottles that smell of onions may be made sweet if filled with garden mold and left standing out of doors for two or three days. When thoroughly washed they will be found quite fresh, and may be used tor jam or any other purpose.

Grease Spots on Carpets.

If a little ammonia is poured into warm water and applied to grease spots on rugs or carpets it will remove the grease spots and not harm the color.

CHOICE JAM RECIPES

•ELECTED FROM THE BEST OF FRENCH COMBINATIONS. Apple Ginger a Dainty That Was Much Appreciated by a Past Generation . —Raisin and Fruit Cheese —Currant Catchup. (By LIDA AMEB WILLIS.) For a long time the carefully guarded process of making many choice jam combinations was the despair of the connoisseur, and lover of dainty c fruit sweetmeats. Most of the choice Jam combinations may be traced to eouthern France, where the' good housewives of Provence and the part adjacent to Bar-le-Duc, which is famous for its choice preserves, very reluctantly impart the secrets of their art The chief element of success is combining two fruit flavors by long boiling, which must be at Just the proper temperature. These very choice marmalades are as yet but little known here, except by the few who can afford to pay extravagantly for such dainties. Apple Ginger.—Here is a recipe for a delicious preserve given by a housewife of the old school. Six ounces of whole white ginger, slightly bruised, and placed tn a pan with two quarts of cold water. 801 l gently until ginger is soft, then drain off the liquid. Take six pounds of topples, cutting each apple into six pieces, the long way; core and pare them; add six pounds of lump sugar or granulated sugar. Boil the whole slowly, adding no more water than that drained off the ginger. 'Shake often to prevent burning, and boil rather more than an hour or until the apples are a clear transparent brown. Barberry and Raisin Preserve-—Use the best raisins, seeded. Cover the barberries with water and boll. Strain through cheesecloth, allowing both pulp and juice to go through. Add a generous quantity of sugar and the raisins, and cook until it has a little more than reached the boiling point. Do not cook too long or it will become candled. Seal In Klasses or stone Jars. Dollclous Jam.—Pulp six pounds of ripe Concord grapes and boil pulp IS minutes to loosen the seeds, then rub through a sieve. Put a pound of seeded raisins, tour oranges, the yellow rind of one; one lemon and yellow rind, all through a food chopper. Mix grape pulp, oranges, lemon, -kins and flve pounds of sugar together and boll gently for 20 minutes or half an hour,, then put in glasses and seal. Raisin Cheese.—Peel and core five large tart apples and cook tender With a wineglass of Madeira wine and half a pound of loaf sugar. When soft, add two and one-half pounds of raisins, split oper and seeded, and water enough to keep from burning. Cook slowly until it can be pressed through a sieve. Place in small pots or jars and seal like Jelly. Serve ent In slices with sweetened cretom, plain or whipped. If cut in wafer-liker slices ft makes nice sweet sandwich filling, first spreading the bread or biscuit thinly with cream cheese or nut butter. Fruit Cheese.—Take one pound of dates, one pound of raisins, one pound of fresh preserved figs, half a pound of pinon nuts, a quarter of a pound of blanched almonds, half a pound of pecans and half a pound of Brazil nuts. Put all through food chopper, mix together well andpack in Jam pots. Nice for sweet sandwiches, or sliced and eaten with cream or in tiny cubes and served with ice cream. Or it may. be rolled in balls and dipped In fondant or chocolate icing and served as sweetmeats. Currant Catchup.—ls you have an abundance of red currants in your kitchen garden and want a nice relish to serve with game, duck or roast chicken, make currant catchup; it will be a change from Jelly. Wash and stem the currants. Weigh, and to every four pounds of prepared currants allow two pounds of light-brown sugar and a pint of pure cider, or white wine vinegar. Simmer gently in a porcelain-lined kettle until quite thick. Add a teaspoonfol each of cloves, cinnamon and ground black pepper. 801 l a little longer, strain and bottle.

Globe Steam Pudding.

One cupful molasses, one cupful milk, half-cupful raisins, half-cupful currants, one cupful suet or half-cupful butter, one teaspoonful soda, in onequarter cupful hot water, one-half teaspoonful salt, half-teaspoonful of all kinds of spice. Flour enough to make a stiff batter. Steam two hours. Serve with one cupful sugar, one egg, beaten together until foamy, and flavor with vanilla. ~

White Salad.

One cup celery cut in small pieces, one small white cabbage cut fine. onehalf cupful of almonds blanched and cut fine, one-half box gelatin, soaked in a pint of hot water, one teaspoonful salt, one-half cupful of sugar. When the dissolved gelatin is cool and the juice of three lemons and the other ingredients. Mold in a square ten, cut in squares and servo on lotluce, with French dressing.

Welsh Rarebit.

Heat one cup milk to double holler to boiling point, add two teaspoonfuls cornstarch (dissolve in little cold milk), then one-fourth teaspoonful mustard, one-half teaspoon salt, butter sizer Of walnut, one egg and one-half pound mild cheese, grated. Cook a few minutes. Serve on toast co crackers.