Evening Republican, Volume 19, Number 20, Rensselaer, Jasper County, 23 January 1915 — Page 2

The WORK of the WIND

By Amy B Barnard

IND is certainly one of the IMWI most remarkable and powerful forces of nature, not much U»Wt' studied, except by meteorol\J\Vz ogists and those whose occu pations are directly Influenced by it, yet appealing forcibly

to our sense of wonder. FOr its operations are as extensive as they are varied; it is beneficent and useful one hour, harmful and destructive the next: it toys with a leaf, but it hurls an aeroplane to destruction; 1 t whirls dust in our SMSr but tt brings fertilizing showers. And an interesting fact about it is the relationship it bears to life itself. For consider: one signlfication of "wind” is "breath,” and “spirit” is de-

rived from the Latin “spiritus, breath; while the Greek word for spirit (ruach) means both “wind” and “spirit.” and is frequently translated “the spirit of the Lord.” Our English “wind” comes from the root wa, to blow, and was originally the present participle of the verb with the sense of “blowing.” Etymologically, therefore, there is an interesting connection between the breath of the living creature, the spirit of the Lord, and the familiar phenomenon of wind, a relationship most suggestive when reading “The Lord God breathed into his nostrils the breath of life,” “a sound from heaven as of a rushing mighty wind” at Pentecost, “the wind of the Lord,” and the remarkable passage in Ezek. 27:9: “Come from the four winds, O breath, and breathe upon these slain, that they may live.” What Is this mighty force* "Merely air in movement,” replies the physicist; and he starts explaining the difference between still, dead air and air In motion, and dwells on the fact of the movement being undiscerned by the eye, though its effects are visible through the pressure it exerts upon every object that lies in its path. M e compare -the ordinary pressure of the air per square Inch of surface at the sea level (14.73 lb.) with the tremerfdous pressure of the wind blowing a hurricane at 92 miles an hour, the kindly pressure it exerts upon our bodies to prevent them from dropping off the earth, and the pressure it exerts inside a soap bubble as well as outside it. thus making possible one of the daintiest nature toys imaginable. Add a little pressure to the air outside, blow upon the bubble, and the magician wind makes it vanish before our eyes. - ■ How Is air set in motion? Briefly, the normal pressure of air is disturbed directly one part is heated more than another, for heat causes air to expand and rise. In doing so it leaves a space Into which the cooler surrounding air presses. This, then, is the key to wind: difference of pressure in adjoining parts of a stratum of air, the result of Inequality of temperature. But in determining wind movements certain conditions have to be considered. For Instance, there is proximity to land or sea. for the air over land heats more rapidly than that over water. The presence of water vapor influences the creation of wind, since the warm air, which alone can hold water vapor, has a pressure much lighter than that of dry, cold air. The sun. in its apparent Journeys north and south, produces seasonal variations in heating which much affect the winds. And, as Is well known, the greater the height above sea level, the less the pressure of superincumbent air, and the less the heat. Evidently these conditions must affect the nature, direction and constancy of the movement of the air. So important is wind in influencing the activities of man and the habitability of any portion of the earth, that a special department of physics, meteorology, is concerned with it and the allied study of weather. The atmosphere, as the medium for the conveyance of sound waves, electric currents and aircraft, demands Increasingly profound understanding tn order to master it. And in face of the marvel* revealed in recent years, we are quite prepared to listen to

SUBMARINE MINE LONG USED

In One Form or Another It Has for Many Years Been a Feature of Naval Warfare. It would seem that the first appearance of mines in warfare was during the siege of Antwerp in Elizabethan days, when the Dutch destroyed several Spanish ships by means of floatwork. Americans are noted for their in-

further wonders of scientific discovery. Meanwhile we can produce conditions which create wind on a small scale. All we have to do is to light a fire In a room, and the heated • air above the grate, being lighter than the air in the room, ascends the chimney, while the cool outer air from the landing or outside the window flows towards the fireplace and a draught of wind on a small scale is created. Thlp law of the ascension of warm air and its replacement by cool air is the secret of effectual ventilation. It is a matter of keeping up artificially a constant circuit of air, and, dependent on the aspect of the house and Its position with regard to the prevailing winds, of utilizing these conditions to advantage. —— One sometimes finds singular ignorance of the law of circulation. A friend will visit a patient lying ill w’lth an infectious disease, and take a seat anywhere but where he should do so, 1. e. in a line between the window' and the fireplace, or the open door and the fireplace. Another person tries to escape down a passage filled with smoke when the house Is on fire, but falls to avail himself of the freshest current of air near the floor. He should creep on hands and knees along that passage. Even in these hygienic times people are to be found who insist on tightly closing windows, door and ventilator In the grate at night, preferring warm but vitiated air to the energizing current which, if it had the chance, would renovate body and mind. It is worth while visiting certain wards of hospitals to see what a part wind plays in the treatment of the patients. And now suppose we apply the important taw of circulation to the heating of the atmosphere by the sun within the tropics. There his rays fall direct, and you have a gigantic system of winds created. Naturally, if the earth were motionless the hot air within the tropics would rise and flow north and south to the poles, from which directions the cold air would move low' down towards the equator.The rotation of the earth from west to east, and the greater acceleration of movement in the equatorial regions cause these cool winds to lag to the westward, so to speak. Because of their permanent movements over the oceans they have materially aided navigation and trade, and have been appropriately named the Northeast trades in the northern hemisphere, and the Southeast trades in the southern hemisphere. That is but half the “great circulation.” What becomes of the warm air flowing above these trade winds? -It gradually descends to the surface in the temperate regions, blowing, of course, in exactly the opposite direction to the trade winds, i. e. towards the 7 northeast and southeast. These westerly winds, by the time they reach the surface, have become cool.

ventive genius, so that it .Is not. surprising that that nation claims to be the originator of the submarine mine proper. During the American 'war ci independence a contact mine of gun pdwder was invented. Submerged beneath the waves it Exploded on being touched by a passing vessel. Fulton, the inventor —or, rather, perhaps one should say, one of the inventors—of the steamboat, had a plan tornmtire. 'tJr-'ff* 'Bu'bmafine ~tx>at, which he submitted both to France and Great Britain; but the time was

Those which play upon the British Isles from across the Atlantic are prevailing southwesterly winds. Farther north, and duplicated in the southern hemisphere, ate polar winds, designated in the northern hemisphere, where, owing to the vast land areas, they are of greater importance, the prevailing northeasterly winds. Their raison d’etre is similar to that of the trades. The presence of land, owing to its greater heating power, interferes with the formation and direction of the winds, notably in the ease of the monsoons of South Asia, where seasonal variations follow the apparent path of the sun, alternately over land and over water. Land and sea breezes alternate by day and night along a coast because of the unequal heat acquired by the air ©ver water and over sea. The direction of local winds.ls much affected by the disposition and height of the land, though over huge expanses of water they have a clear path. It would take too long to consider here the operation and locale of particular winds; but something should be said of the wonderful system of their working. Here is a beneficent transference, of warm air from the heated tropical regions, where its continued presence would make life unendurable, to the temperate regions, where its mildness is wanted to “temper” the cold. To the temperate regions, where are the big habitable areas of land, come the winds most suitable for mankind, enabling him to work in comfort; while to the tropical regions blow the cooling trade winds, aiding navigation westward during the ages before the advent of steam and electric power. The system of the winds is interwoven with the history of mankind — his migrations, his commerce, his Industries, his physical and mental activities. Britons owe more of their adaptability and endurance than they imagine to the alternation, the clockwise changes of the wind, from the soft southern breezes, the moistureladen west winds, to tfie bracing northeastern <and east winds which have acquired ley coldness in passing over the plains and steppes of northeast and east Europe. A great service performed by wind is the evaporation of moisture and subsequent transference of it in the form of rain clouds. The distribution of moisture Is as important as the distribution of temperature already noted. Yet it would be impossible, if wind failed to perform its allotted office of carrying the cjouds from over the oceans to the continents. In conclusion, reference must be made to a most important office fulfilled by the winds —that of nature’s scavenger-' It sweegs through the dirty streets and passageways of our cities and carries away choking, dust from the roadways in summer, and decaying, dank leaves in autumn. z

hardly rlpe foF it;'and the invention came to no great importance. The English used what was termed a catamaran at Calais and Boulogne in 1804. It was a heavy, cigar or coneshaped boat stuffed with powder that floated just awash and was towed to* wards the vessels to be destroyed.

Very Much So.

. ‘IW JWCJMMFdressmaker give ymr a gobd fit’’’ ' “it took two doctors to get me out of ’it when she sent her hliL"

PROPER WAY TO BREW TEA

Matter That Housewives Do Not Seem to Understand aa Well as They Should. It la unquestionably true that housekeepers would make better tea if they knew more about the tea plant Itself. The brief explanation below reveals the cause of sleeplessness, headaches, etc. Tea drinking is said to be on the increase, and when properly made, tea forms a wholesome and refreshing beverage, but when made in that haphazard fashion so often demonstrated In the average home, it results in the discomfort of headaches, sleeplessness and nerve troubles of various kinds. Where, then, is the science in tear making, you will ask. There are as mhny as 20 different ingredients found in tea, but those that concern us chiefly are theine, alkaloid, tannin and an aromatic oil. Theine is the brain stimulant which causes the action of tea in our system. Strong tea contains a large percentage of theine and can be taken by few in consequence. Tannin is the ingredient which gives the bitter, astringent quality, which, if taken in excess, proves harmful. The aromatic oil, of course, gives the flavor and pleasant aroma which to a large extent determines the value of the tea. The one fact that must be borne In mind is that tannin will not dissolve in hot water as quickly as theine, so that after an infusion of from four to six minutes most of the aromatic oil and theine will have been drawn out, but little tannin. This is what is wanted to produce a drink that Is wholesome and soothing. If allowed to brew longer than six minutes far too much tannin is extracted, and the partaker will suffer In some way, either with Indigestion or some such Indisposition.

SAUSAGES AT THEIR BEST

At This Season, When They Are Most Popular, They Are Worth Much Time and Attention. Take a tablespoonful of seasoned mashed potato and form into shells; then press uncooked sausage In each; brush with the beaten yolk of egg and set on a greased pan in a hot oven to cook; by the time the potato is heated through and browned, the sausage will be cooked. Garnish the dish on which the shells are served with parsley or watercress. Brown the sausage and drain free from the fat; then let become cold. Shred crisp cabbage pnd season with celery salt and mayonnaise and arrange the sausages in a circle, placing a tablespoonful of the mayonnaise in the center. Brown the sausages and arrange on a hot dish. Drain off part of the fat from the pan and add gradually enough boiling water to make a rich brown gravy, stirring all of the time to loosen the- browned sediment from the bottom of the pan. Be careful that only enough water ie added to have the gravy rich and not diluted so as to be watery. Pepper and salt can be added to suit the in* dividual taste.

Canned Corn Chowder.

Cut in small bits and try out a piece of pork one and a half inches square; add one sliced onion and cook for five minutes, stirring often that the onion may not burn. Strain the fat into a stewpan. Parboil for five minutes in boiling water to cover, four cupfuls of pototoes cut in quarterInch slices; drain, and add two cupfuls of boiling water. Cook until the potatoes are soft, than add one can of corn and four cupfuls of scalded milk, and heat to boiling point. Sear son with salt and pepper, add three tablespoonfuls butter, and eight common crackers soaked in milk enough to soften them, tiemove crackers, turn chowder into a tureen, and put the crackers on top.

Orange Sauce.

Juice of one orange, grated rind of quarter orange, three-quarters cupful granulated sugar, one and a half tablespoonfuls butter, three level tablespoonfuls corn starch. Mix the sugar and cornstarch thoroughly Add to. the orange juice enough boiling water to make altogether a cupful and a half of liquid. Pour this into the sugar and cornstarch and stir constantly over the fire until it boils and clears. Add the butter, stir until melted, put in the grated rind and serve hot.

Iron Linen.

An excellent way to iron table linen is first to dry it thoroughly in the air. Then dip it into boiling water and put it througlr the wringer. Each article is then folded in a dry cloth and allowed to remain there for at least a couple of hours. Irons must be hot, but not scorching, and the linen ironed perfectly dry.

Shrimp Bisque Soup.

Stir one heaping tablespoonful flour with enough milk or cream to make a paste; put into the saucepan one-half pint milk—good measure—the yolk of one egg well beaten, a tablespoonful butter, salt and pepper to taste, add one-half cupful chopped shrimps the last thing. Serve hoL *

Cleaning Enameled Dishes.

Salt moistened with vinegar will remove burnt marks from enameled And _dlshe§,,but don’t targfA that they should be soaked in cold water for a few hours first to looseu the stains.

COOKING TOUGH MEAT

NO BETTER WAY THAN BRAISING HAS BEEN DEVISED. Especially Should Fowl That is Not as T/nder as Could Be Wished Ba Prepared in This Way—Some Kidney Dishes. Braising is an excellent way of cook-’ Ing rather tough meats, as the long, slow cooking softens the meat and yet all the nourishment is preserved in the gravy. A fowl that is tough should always be cooked in this way. Take a casserole just large enough to hold the fowl. Cover the bottom with slices of fat bacon, add thick slices of onion, carrots and turnips and put in the fowl. Cover the dish and let it cook on the top of the stove for 15 minutes. Then add a pint of hot war ter. Place in the oven. Let it simmer an hour or longer, according to the age and size of the fowl. Two hours will be needed for an old bird. Dish the bird. Put the vegetables around the dish and pour over it a gravy made from the stock. Kidneys which may be bought for one, two or three cents apiece, never more, even in the city, make a cheap and delicious supper, luncheon or breakfast dish either grilled or stewed. To stew the kidneys scald, skin and cut them in halves, take out the small, hard piece and rub in seasoned flour. Heat a little dripping in small casserole, put in the kidneys and fry them brown. Take them out and keep warm on a plate. Chop a small onion, fry in the casserole until- brown, add a little flour and brown. Add a teaspoonful of sharp sauce and one of tomato sauce or catchup. Pour in slowly as much water as required, stirring to keep smooth. Return the kidneys to the pan and simmer for about an hour. Skim off any scum and flavor with sherry. Kidneys that are left over from a supper dish are very good hashed and served on toast for breakfast- They should be rewarmed with a brown gravy. Grilled kidneys may be grilled in their own fat, or they may be scalded, skinned and split and brushed with oiL They should be served on toast, either well seasoned or with a devil sauce. Veal and ham pie, a very popular and inexpensive English dish, is made as follows: One pound veal cutlet, four ounces bacon or ham, two hard-boiled eggs, pastry, seasoned flour and mushrooms. Make a seasoned flour by mixing one tablespoonful of flour, one teaspoonful of salt, one-half teaspoonful of pepper; add a little grated rind of a lemon and a pinch of cayenne. Cut the meat into medium pieces, rub in the flour and put into a deep pie or baking dish. Peel the mushrooms and put them in the dish. Pour in enough water to three-quarters fill the dish and cover the top of the dish over with pie crust. Make a hole in the center of the pastry. Put it into the oven and bake for an hour.

Stuffed Candy.

Purchase a pound of fresh marshmallows and cut them in two with the scissors. Do not attempt to pull them apart, for this Cannot be done with success, as they are too sticky; they should be cut horizontally, as they look better that way when stuffed. In some of these put pieces of preserved ginger, candled orange peel, walnuts or pecans. . Cherries make delicious filling and pieces of fig are also good. After the filling is put on the bottom portion, press the top part over it and this will readily adhere.

Banana Salad.

” This is a very nourishing dish, easily prepared at a few minutes’ notice. Peel and scrape ripe bananas. Cut each one in two pieces and cut off the sharp end, making them look like a croquette. Roll them in chopped nuts of any kind—either peanuts, hickory nuts or walnuts. Lay on a leaf of lettuce and serve with a little French dressing containing a great deal of olives.

Casserole of Rice and Meat.

Two cupfuls chopped meat, pepper and cayenne, one-quarter cupful bread or cracker crumbs, one-half teaspoonful salt, celery salt, one beaten egg, hot water or stock to moisten. Line a buttered baking dish with cooked rice one-quarter inch thick. Pack mixture in and cover with rice. Steam or bake 30 to 40 minutes. Invert on a platter and surround with tomato sauce.

Silk Handkerchiefs.

Silk handkerchiefs should be washed in a warm lather made with pure soap. This should be blued, as should the rinsing water. Roll up tightly in a cloth and iron the handkerchiefs between linen or they will turn yellow.

Will Be Tender.

In preparing chicken, steak, etc., the night before for breakfast, cover* with a quart of water to which three tablespoonfuls of salt have been added. There will be no taint, and the meat will be tender. ■V" - ———•

French Salad.

Stuff stalks of endive with Rocquefort cheese, let marinate in French dresslng- SO minUtfej, sTW~* *ed pepper ring around each stalk, and lay on green lettuce leaves. Add a little of the French dressing before serving.

APPLE DESSERTS OF MERIT

Delicious Confections From Fins Fruit That la a Favorite With Old and Young. Apple Dumpling Pie. —Fill deep pie pan heaping full of good tart apples, f pared and quartered, put in a little water, cover closely, set on range to cook while making crust. Make a crust of one rounded cup flour, two teaspoonfuls baking powder, one dessertspoonful lard, salt, one-half cupful water. Mix lightly with a spoon, roll about one-half inch thick, cutting places for steam to escape. Cover apples with it, pressing dough down around the edges of the tin. Bake in a rather quick oven. Serve with the following: Dressing for Pls.—One cupful sugar, one tablespoonful butter; add a little cream; season with nutmeg. Stir to a cream. To serve, cut in pieces as pie, turning crust bottom side up. Take apples out with a spoon, cover crust with apples, then cover apples with dressing. Delicious Way to Bake Apples.— Peel and core apples and put in baking dish, filling each apple’with sugar. Cover with hot water and stew gently, laying a few pieces of stick cinnamon and lemon peel on the top. When about half done sprinkle with a heaping tablespoonful of gelatin and place in oven until done. Serve cold with cream. Old-Time Apple Pie.—Slice tart apples, lay them on a lower crust, cover them with maple sirup and very thin slices of salt pork; add a shake of red pepper. Cover with perforated upper crust and bake until apples are soft and sirupy. The pork melts and disappears.

FOR VARIATION IN THE MENU

There Are Days When Fish Will Be ' Appreciated, and Baked Cod Can Be Recommended. Here is a good way of baking cod: Have the fish skinned and backbone removed. Lay on an earthenware platter, open. Sprinkle with salt and pepper, dip oysters separately in melted butter, then in crumbs and lay on onehalf of fish. When covered fold other side over, brush with beaten egg, moisten the crumbs with the butter. There will be some oyster liquor in the butter from dipping, but use it. Cover the fish with the crumbs so prepared. Do not put any water on the fish. Set pan of water under the platter to keep platter from cracking and have oven hot. A four-pound fish will require one-half pint oysters, one-half pint crumbs and one-quarter cupful of butter. Bake about forty minutes. Serve on the platter it is baked in. If you wish to bake the fish with the skin and bone on put plenty of strips of fat pork over it and baste with lhe drippings. Never use water for baked fish. Do not bake too long. When the flakes separate it Is done. When baked on a platter, without the skin, it requires no basting. —z—

Cold Catchup.

Cut four quarts of tomatoes fine, add one cupful of chopped onions, one cupful of nasturtium seeds that have been cut fine, one cupful of freshly grated horse-radish, three ’arge stalks of celery chopped, one cupful of whole mustard seed, one-half cupful of salt, one rounding tablespoonful each of black peper, cloves and cinnamon, a level tablespoonful of mace, one-half cupful of sugar and four quarts of vinegar. Mix all well together, and put into jars or bottle. It needs no cooking but must stand several weeks to ripen.

Little Meat Rolls.

From some cooked meat remove fat and gristle and put through the shopper. Season well and moisten with a little good gravy. Make a good, rich biscuit dough, roll out thin and cut into four or five-inch squares, spread each piece with some of the meat mixture and roll up as tightly as possible. Place dose together in a greased pan, brush tie tops with milk and bake in a quick oven. Serve with a good gravy.

Baked Spare Ribs.

Anyone that likes spare ribs will find this an improvement over coiling them. Put spare ribs in cold water and let cook for almost an hour. Into , a baking dish put a layer of raw sliced onions. Lay the spare ribs on this and finish dish with another layer of onion and the top layer of potatoes. Add enough hot water to half fill dish and bake one hour, covered the first half hour. Serve with boiled cabbage.

Salmon Grab.

One can salmon, one-half cupful milk, two eggs, one-half cupful cracker crumbs, salt and pepper. Beat yolks of eggs and then add the other ingredients, adding the beaten whites last Bake one-half hour. Slice cold and serve with or without mayonnaise dressing.

Sweetbreads.

Put two or more pounds of sweetbreads in lukewarm water for an hour, then boll them for another hour, drain them well and when cold bake them in a hot oven, .basting them with the liquor whidh comes from them until they are nicely browned all over.

Cleans the Can.

Each time, after the garbage can , has been emptied; drop “into' it" a crushed newspaper, light it and let burn out. Place the can on the ground while burning.