Evening Republican, Volume 19, Number 162, Rensselaer, Jasper County, 10 July 1915 — Page 3

The Field of Waterloo

JUST thirteen miles from Brussels the little local train that ambled to Charleroi by way of Luttre used to stop at a wayside station that hundreds of thousands of British tourists know so well—Braine-l’Alleud. What has been happening there in the past months the “fog of war” has effectively obscured; but in those i days before the war, Braine-l’Alleud was the startlngnoint of a pilgrimage few visitors to Brussels ever missed. It was the station nearest to the Field of Waterloo, says William Bateman in the London Magazine. From Braine-l’Alleud the pilgrim would wander by one way or another to the shrine of his pilgrimage, “Le Lion de Waterloo,” the great Belgian Lion cast in metal taken from the guns captured in the great battle, standing at the'apex of a pyramid of earth some two hundred feet high ♦hat dominates the whole of the flat landscape for miles around. The Lion Mound stands as a monument to the memory of all the brave men who fell on that June day. Beneath the great bank of earth, as they tell you, rest the bones of thousands of soldiers of varied nationality. From the summit of the mound practically the whole area of Waterloo’s battlefield may be seen. Probably there is not in the world a(knore striking memorial than this hill of memory rising from the rolling plain that stretches all around. Yet, to create it, one of the most Important features of the battlefield was destroyed. In the building of the Lion Mound the ridge of ground which formed part of the Mont St. Jean, so important a position in the battle, was removed, and the surrounding flat country made "flatter still. You ascend the mound by a seemingly endless series of steps until you

reach the platform at the summit from which the pedestal of the Lion rises. That pedestal bears the simple inscription—“ June 18,, 1815.” The Lion itself, so your guide would tell you, weighed twenty-eight tons. Many Monuments There. The Lion Mound occupies a site that was about the center of the British lines, a front not. two miles long. Behind lies the village of Mont St. .Tean, and further back the little town of Waterloo, with the forest ofrSoignles near at hand. Before it stretches the flat field of Waterloo, waving with corn in the summer, deep in mud in the winter, across which two cobbled main, roads run away to the south in the direction of Quatre Bras, from which Wellington fell back only a few days before the great battle. The whole battlefield can be covered on foot in a few hours. But for its history, it is a most unprepossessing spot. Ditches and muddy roads Intersect the fields from which, even today, the plough will turn up rusty arms and bleached bones. But the pilgrim can never forget that he is on unusual ground. The place bristles with monuments. You descend from the Lion Mound. At its base stands a little group of houses, chief of which is the Museum Hotel, so named from the museum of Waterloo relics attached to it A few hundred yards to the east and you find a simple pillar to the memory of Colonel Gordon. Almost opposite, across .the main road, rises the Obelisk to the memory of the Hanoverian officers of the German Legion. A lit tie farther on, by the side of the main road, stands the historic, red-roofed, white-walled farm of La Hale Sainte, the building which protected the Allies’ center in the battle, and around which some of the most desperate fighting raged. Bella|Mllanco an< * Hougomont. About#* mile down the road you come to another of those low, white, red-roofed houses. It is now a little wayside tavern, La Belle-Alliance. There is an inscription over the door that tells that Wellington and Blucher met there. But this is not correct The historic meeting took place some two miles from here. Belle-Alliance, however, has much claim to history. It was Napoleon’s headquarters at the beginning of the

battle, and -by its name the Germans still know the battle of Waterloo. Close at hand is undoubtedly the most beautiful monument on the whole field—and one of the most* recent. It shows a wounded Imperial Eagle dying in defense oA. broken standard. It bears the simple legend “Aux Derniers Combatants de la Grande Armee, 18 Juin 1815.” To the last of those who fought in the Grande Armee of Napoleon, to the gallant veterans of those wonderful soldiers the Little Corporal led through Europe, Frenchmen erected this striking monument only a few years since. Frorij Belle-Alliance the pilgrim’s road led generally to the right along the narrow lane that runs through the very center of the battlefield to perhaps the most historic of all its remains, the Chateau de Hougomont. The story of this chateau is one that can never die. Hougomont was one of the advanced posts of the British lines and the key of the British position-. If it had fallen, the history of Europe would have been differently written. At the time of the battle, Hougomont was an old, partly-ruined chateau, surrounded by numerous outbuildings. By the Great Duke’s own orders the place was hurriedly turned into a fort. Here, throughout practically the whole day, the Coldstreamers, who fought the bulk of the defending force, held back' the most violent attacks of the action. With the circuit from the Mound to Belle-Alliance, and back to Hougomont, the tourist generally contented himself; but in Waterloo Itself, and in Mont St. Jean, there are scores of memorials of the famous day. Waterloo was the Duke of Wellington’s headquarters from June 17th to the 19th. The church contains a bust of him, by Geefs, and numerous memorial

slabs and tablets to the memory of those who fell in the battle. And in the midst of the sublime there is, only a few paces away from the church, the ridiculous. In a cottage garden stands a monument to the leg of Lord Uxbridge, who commanded the cavalry in the battle. The leg was amputated immediately after the victory, and lies buried here with an epitaph and a weeping widow above it

Saluting the Quarter-Deck.

Every time an officer or a seaman goes upon the quarter-deck he salutes it He never by any chance forgets this, one of the regular customs on board, says Pearson’s Weekly. The quarter-deck Is that part of the deck reserved by officers, and many people think that the reason why it is saluted is out of respect for those officers. The why and wherefore of the saluting has a far more interesting origin than that, however, and one has to go back hundreds of years to find the beginning of the custom. In the old days a crucifix used to stand on the quarter-deck. In those days all the sailors were Catholics, and, of course, every time they approached the crucifix they crossed themselves to show their reverence for the holy symbol. It is many a long year ago since the crucifix was there, but the custom of saluting the quarter-deck, which was a result of it, has been handed down in the navy ever since.

Investigate, Anyway.

“Mr.'Speaker,” quoth the member of the house, “I would like to ask it there are any committees investigating anything?" “There are none,” replied speaker. It was a moment of intense though suppressed excitement. “I move,” exclaimed the member with deep feeling, "the appointment of a committee, to investigate why nothing is being investigated. If the conditions are become such that there is nothing to investigate, they should be met with appropriate legislation.”— Puck.

Given Away.

Bored Husband (after reluctant visit) —“Good-by, Mrs. Jackson —enjoyed myself immensely.” Wife—“ Ther—e told you so! I knew yoo’d enjoy yourself?—Punch. . i ’J:

THE EVENING REPUBLICAN, RENSSELAER, IND.

COOKED IN ITALIAN STYLE

Delicious Ways of Preparing Fruit That May Be a Novelty to Some Housewives. For the many who prefer cooked to raw fruits the various delicious ways known to the Italians may be received with pleasure. Different from the usual apple sauce is this method of cooking. Pare and quarter apples of any size, drop into a saucepan, for every six apples add the juice of one orange, and a quarter of the peel sliced with the pulp. If not sufficient juice a little water may be added and granulated sugar to taste. Cook only until the apples are tender, not long enough for them to lose form. Pears cooked the same way are very good. Apricots, fresh or dried, are cooked in the same way. If dried soak for eight or ten hours. Place in a baking pan, cover with sugar and marsala wine, or a good quality' of sherry. Place in the oven, cook until soft and juicy, basting occasionally. Plums will be found equally good cooked as apricots. Prunes, always seasonable, are wonderfully delicious when prepared in the true Italian way. Soak over night prunes of any size in sufficient red wine to cover the fruit and for each pound of fruit add half a cup of granulated sugar. Cook until tender and add more wine if much juice is desired. - Just what the wine does to the flavor of the prunes it is difficult to say, but certainly they are well worth trying. Dried cherries, as well as the fresh ones, are good cooked this way, and blackberries stewed with claret instead of water will prove a new delicacy. Peaches cooked with brandy are of courpe not a novelty, but peaches cooked with raspberry syrup instead of sugar and the usual brandy will be something to remember.

CHINTZ NEEDS GREAT CARE

Precautions Must Be Taken When There Is Need of Washing This Delicate Fabric. The housewife whose home is filled with dainty chintz draperies and covers is often' troubled by the fact that each time her chintz is washed its lovely designs grow a bit lighter, until they are so faint as to be almost indistinguishable. Of course the fading is all due to the way the chintzes are laundered, and a little more care in that department will keep the bright colors practically the same as new. The chintz should be soaked in cold water made briny with plenty of salt and vinegar. When the brine has thoroughly penetrated all through the goods a little hot water should be run into the tub; not enough to make thetub full of warm water, just enough to make it tepid. The washing should not be done with a very strong acid soap—in fact, a soft soap is preferable. When the chintz is hung up to dry care should be taken that it is not put up in the direct sunshine, but is hung in the shade. When not quite dry it should be taken down and ironed from the wrong side. The great thing in preserving the colors of chintz is not to let heat come in contact with the right side of the goods. Of course the irons will have to be fairly hot in order the chintz may look fresh and without wrinkles, but this heat should be applied to the wrong side of the goods.

How to Clean Suede.

If you are wearing a pair of fashionable shoes it goes without saying that they have some suede somewhere in their makeup. They have suede tops or they have suede trimmings, or some place there is some suede. Also, as a matter of fact, the suede becomes soiled rather easily. Now, there are several sorts of cleaners sold for suede and all of them are fairly good. But a woman who has had much experience with cleaning suede says that the best way to clean it is to rub it with a fine emery cloth. This literally rubs off the dirt and leaves the suede smooth and clean.

Old-Fashioned Baked Indian Pudding.

This is the ideal dessert to follow roast pork or pork and beans. If made right, this pudding when taken from the oven will be of quivering, jellylike consistency, and if any is left over it can be steamed for next day. Bring a quart of fresh milk to a boil, then sprinkle in a cupful and a quarter of fine granulated meal, holding it high with the left hand and stirring with the right. When this is thickened And cooled a little, three-quarters of a cupful of molasses, a half teaspoonful, of salt and two teaspoonfuls of ginger are stirred in and the mixture beaten until smooth. A stone pudding dish is now 4° be well buttered and the batter poured in, and at the last moment a quart of cold milk added. Bake in a very slow oven four or five hours and serve with hard sauce or cream.

Aunt Susan's Cake.

One and one-half cupfuls sugar, half cupful butter, one egg, one teaspoonful cinnamon, one cupful sour milk, one teaspoonful soda dissolved in milk, one cupful chopped raisins, two heaping cupfuls flour.

Strawberry Salad.

Choose the heart leaves of a head of lettuce, heap a few strawberries in each and dust them lightly with powdered sugar. Put a teasponful of mayonnaise on each portion and serve cut lemons with them. Delicious.

SALADS FOR SUMMER

EASILY PREPARED AND APPETIZING PREPARATIONS. What Is Known as Philadelphia Lobster Salad Is One of the Best—Excellent When Made With Potatoes and Apples.' Philadelphia Lobster Salad.—Boil one large or two medium-sized lobsters and pick to pieces when cold. To make the dressing for them, beat the yolks of two raw eggs with a teaspoonful of salt, a pbach of cayenne, one-half teaspoonful powdered sugar and full teaspoonful mustard wet with vinegar. Add gradually, and at first very slowly, one cupful olive oil. When quite thick whip in the strained juice of one lemon. Beat five minutes before adding two tablespoonfuls vinegar. Just before serving add to the dressing one-fourth cupful of sweet cream whipped to a froth; stir all well together and into the lobster. Line a salad bowl with the crisp heart leaves of lettuce, put in the seasoned meat and cover with a little more whipped cream. If a little more acid is liked, four tablespoonfuls of vinegar may be used. Walnut Salad. —Chop lettuce and the whites of two eggs, hard boiled, separately, not too fine. Toss lightly together, sprinkle the top thickly with English walnuts and the yolks of the. eggs chopped coarsely. Pour over them any good salad dressing and serve on crisp leaves of lettuce. Potato and Apple Salad. —Cut in small cubes four cold boiled potatoes and six tart apples that have been peeled and parboiled without sugar for flye minutes. Dress in the order given with one-fourth of a teaspoonful of paprika, two teaspoonfuls of salt, six tablespoonfuls of olive oil, a tablespoonful of onion juice, a drop or two of table sauce and six teaspoonfuls of white vinegar; allow the ingredients to marinate in the dressing for ten minutes and then serve in Individual lettuce nests, garnish with stuffed olives and rings of apples sprinkled with lempn juice to preserve their whiteness. Cutumber and Water Cress Salad With Banana Dressing—Mince finely a bunch of fresh water cress and chop in small pieces of medium-sized cucumber that has been soaked in iced salt water for three-quarters of an. hour; toss the two vegetables lightly together and place directly on the ice until ready to serve, seasoning in the process with* a saltspoonful of salt, a pinch of white pepper and a little celery salt. Prepare the dressing by pressing three bananas through a puree sieve, heating to a paste with beaten egg and beat for five minutes longer, slowly pouring in three tablespoonfuls of olive oil and stirring constantly; season with a little French mustard, a few drops of lemon juice and a sprinkling of powdered cinnamon, and pour over the cress and cucumber; arrange on a salpicon of chopped celery garnished with quarters of lemon and blanched nuts.

Orange Custard Pudding.

Six oranges pared and cut in small pieces. Place in baking dish and sprinkle over them one cupful of sugar. Beat the yolks of three eggs till quite foamy. Then with two tablespoonfuls of cornstarch dissolve in a little cold milk, stir into 1% pints boiling milk on top of stove, stirring constantly to prevent scorching, until it thickens. Then remove and’ let cool a little. Flavor with one tablespoonful of butter, one tablespoonful flour, one small teaspoonful salt pepper to taste. Cook potatoes -until soft, then mash them; cook milk and onion separately and when starting to boil add the mashed potatoes. Make a thickening of the flour and butter and a little of the milk; then add to the milk and potato and cook five or ten minutes. A little chopped parsley and celery salt are an improvement, if desired. *.

Scalloped Macaroni.

Take the remnants of any freshroasted meat and cut in thin slices; lay them in a dish with a little plain boiled macaroni, season thoroughly with salt and pepper, add a little catchup; fill a deep dish half full, add a very little finely chopped onion and a layer of sliced tomatoes, having previously covered the meat with stock or gravy; make a thick crust of mashed potatoes and bake till this is brown in an oven that is not too hot; this is a meal in itself.

Leather Cake.

One cupful of sugar, one cupful of milk, two scant cupfuls of flour, one egg, dhe tablespoonful of butter, half teaspoonful soda, one of cream of tartar and flour to taste. Soften (but do not melt) the butter and beat in sugar, then beaten egg, then add milk, then flour sifted several times with saleratus and cream of tartar. This makes a splendid fine-grained loaf cake and is not at all like a cheap cake.

To Clean Shades.

Wring cloth out in warm water (not hot). Have dish of baking soda. Dip cloth tn soda, wipe off shade, then take a dry cloth to dry shade. You will find the shades look like new. At first they will look dark, but will dry out as white as when new.

Creamed Tomatoes on Toast.

To each cupful stewed tomatoes add one teaspoonful each flour and butter creamed together. Season with salt and pepper. Cook until it thickens. Pour over toast and serve at one*

BASKETS FOR THE VERANDA

Hanging Blossoms or Clusters of Green May Be Employed to Beautify Front of House. Have you ever tried to have hanging baskets of greenery and flowers on the veranda or In the summer living room? They are charming and they are not very difficult to keep In order. If the flowers do die they can be replenished with new ones, so that you can always keep a hanging bit of loveliness in sight? First as to the choice of baskets. A porous sort is best, and perhaps the wire ones are best of all. Line the basket with moss. As for the soil, a mixture of leaf mold and wood loam or rich garden loam is good. This soil must be enriched with fertilizer dissolved from time to time in the water with which it is moistened. The best way. to water these baskets is to sink them in a tub of water and leave them there until they are wet through. If the vines and leaves hang in the water suspend them from a peg or bar above the tub. Hang the basket where it will not be constantly subjected to wind, which dries out the soil, and don’t let it have much sunlight—just enough to keep the soil sweet. When the soil appears to have lost some of its richness place some manure in the water in which the basket is immersed several hours before the watering time. Or use a little bone meal —not too much —for a too-strong fertilizer might burn the roots and foliage. You will have to experiment a little about the amount and kind of enriching to do. As for the plants to have, any kind of ivy ought to thrive in a basket and its lovely green makes it especially desirable. Dusty miller and wandering jew are two reliable plants that will thrive under almost any conditions, and they make a charming background for flowering plants. Oxalis makes a pretty flowering; plant to put in the basket, and ivy geranium is .another. Any kind of geranium can be used, and fuchsias and strawberries are also satisfactory for the boxes. Ferns of various sorts can be used. There is a new self-watering iron hanging basket, which needs watering only once a week and which does not drip, as it must be admitted the wire baskets do. Of course, this iron basket could be placed in a Japanese wicker basket if the iron did not harmonize With its surroundings.

THREE VARIETIES OF BREAD

Each Has Its Distinct Value, and the Point Is One For Individual Consideration. It is well to know something of the differences of the three varieties of bread —white, wholemeal and brown—to aid the matter of choice in individual cases. White bread is made of the inside of the wheat; it is practically all starch, with a small amount of proteld, much of that contained in the grain being removed in the outer shell. White bread is, therefore, less valuable for building up the body and system, but at the same time is the most digestible of the three varieties. Wholemeal bread, in contradistinction, contains the whole grain, after the husk has been removed; it is therefore richer in proteid than the white variety, and where digestion need not be considered may be looked upon as the best kind for the ordinary diet of those in normal health. Brown bread completes the list, and contains not only the whole grain, but also the husk of bran; this has no nutritive value, but is very good in providing a sufficiency of bulk, a point apt to be overlooked by those who consider food from the scientific standpoint, and also of real importance where growing boys and girls are concerned. The bran or husk present also sets up a healthful qaechanical irritation of the bowels, and so is very useful in cases of chronic constipation, which are also helped by the bulkiness of the food.

Individual Shortcakes.

Put otfe cupful of floTjr, pinch of salt, two teaspoonfuls of baking powder and one heaping teaspoonful of shortening Into bowl. Chop until all is well mixed. Add one scant half cupful of milk. Mix all together. Turn on to lightly floured board, press to inch in thickness, cut into large-sized biscuit, put on buttered pan and bake quickly In a very hot oven 12 minutes. When ready to serve break open, spread with butter and a little sugar, cover with berries that have been mashed and sweetened. Put on top of biscuit and dot with whipped cream. Or open biscuits, spread with butter, add mashed berries, then layer of whipped cream, then top of biscuit, berries and cream.

Hashed Brown Potatoes.

One pint of chopped cooked potatoes, one-fourth of p cupful of cream, one-half teaspoonful of salt, one-eighth of a teaspoonful of pepper, one teaspoonful of chopped parsley, three tablespoonfuls better. Mix the first five ‘ngredlents; melt the butter in an omelet pan and when hot add the potatoes. Pack lightly into a layer of .niform thickness and cook slowly like an omelet Fold and serve like omelet.

Chicken Soup.

Three pints chicken stock (use waer you boll your chicken In), ten peppercorns, two slices carrot one slice onion, one blade mace. Cook ter and flour. Salt and pepper to tas t * ■', -—' ■

HOME TOWN HELPS

PLAN FOR A GARDEN CITY Cleveland Citizens Are Beginning to Recognize the Value of Trees and Flowered Spots. Reminiscence and a measure of hope are combined in the suggestion of one of the women entered in the Plain Dealer vacant lot and, home gardening movement. "It is a grand idea," she writes, “to get Cleveland back to what it was when I remember it first —the forest and garden city of the state.” Many memories span the same stretch of Cleveland history, and many residents are welcoming the opportunity to do their share in restoring, as far as practicable, the conditions that existed half a century ago. Much of the change wrought in this period cannot now be remedied; yet a good deal can be done in the direction indicated. An industrial city, growing by leaps and bounds, cannot expect to retain all the sylvan beauty of its younger days. Shade trees are poisoned by elements in the atmosphere that should not have escaped the chimneys, and by poisons in the soil that should have been confined to pipes. Tillable vsr cant lots become fewer in number and the old-fashioned garden of roses is likely to give way to other, less pic-. 1 turesque devices. Yet, the city really needs this companionship of cultivated trees and gardens more than the village did, for the country moves farther afield and the more highly organized urban life becomes the greater is the need of such, relaxation as home gardens afford. The Cleveland of earlier days was a town of trees and flowers, of home plots blossoming in copious measure to match the earnestness of their owners. “To get Cleveland back to what It was —the forest and garden city of the state.” Plenty of loyal residents, young and old, will second the suggestion. —Cleveland Plain Dealer.

USE OF MANURE IN GARDEN

Matter of Much Moment to Those Who Desire a Luxuriant Growth of FlowersNearly every owner of a garden knows that he must annually supply the garden with stable manure to keep up the physical texture and general plant food in the soiL For this nothing is better than well-rotted horse manure. But there are special crops of flowers that need special feeding to get high-class flowers. An inquiry Is just at hand asking for "rush food" for carnations. The grower wishes to feed heavily at proper times in order to produce showy blossoms for early winter. Carnations have very fine hair-like roots that need equable conditions of soil, moisture, temperature, food, etc. Aside from a rich, friable soil, potash bnd lime are needed to keep plants in good general health, both of these are supplied in wood ashes, or one may use air-slaked lime and either sulphate or nitrate of potash. The latter also contains nitrogen. Well-rotted animal manures, especially pulverized sheep manure, make fine stemit leaves and general plant growth. If stems are weak, bone meal and lime will stiffen them and also induce the formation of flowers. Feed frequently, but in small or light doses.

Desirable Magnolias.

Chinese and Japanese magnolias are especially desirable for lawn planting. They prefer a warm, rich, dry soil, and should be planted carefully’ in the spring. The Yulan magnolia, M. conspicua, is known for its large white flowers, produced before the leaves. It Is shrublike while young, but becomes a symmetrical tree as it attains age. Similar in habit but blooming a little later, Is Soulange’s magnolia, flowers white and purple, cup shaped, three to five Inches in diameter. The foliage is large and massive, and this magnolia is so hardy, vigorous and handsome that it Is extremely satisfactory to plant Earlier in bloom than either of the preceding Is Hall’s Japan magnolia, which is dwarf hi habit, forming a bushy shrub. The flowers are pure white, semi-double and fragrant It is not .uncommon for it to open so early W April that may be a light snowfall while it is in bloom. These magnolias vary in price from |1 to >2, as a rule. , \ - a

A Clean Town.

As the citizens so the town. If this holds true, a city is only the reflection of the people who reside therein. A clean town, then, means citizens who take pride in their own personal appearance, in the cleanliness of their homes, in the condition of their houses, in the appearance of their yards, streets, aueys, params public parks. If the external appearance of a city is neat and dean, visitors are sure to conclude that Its residentsam LSS’SmSX

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