The Syracuse Journal, Volume 17, Number 4, Syracuse, Kosciusko County, 22 May 1924 — Page 3

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Shintoism As described by various authorities •n Oriental religions. Shintoism is the simplest of them all—so simple, toteed, that there la nothing to it easily definable to Western minds. The Shinto gods are vague and abstract, and the Shinto temples are bare images. Lafcadlo Hearn, to his “Glimpses of Unfamiliar Japan" and In some of his short stories, says much of Shintoism, but exactly what It is

HeTl Do Anything if Yon Call Him "Mister”

The Spirit That IVins

he does not tell. A little exploited phase of the cult is a form of "splritualism.” The “medium” through through whom the dead speak to the living is an old story to Japan; the Orientals had It centuries and centuries ago.—Detroit News. T hinge You Can't Bay It's good to have money and the things that money can buy, but lt*s good to check up once to a while and make sure you haven't lost ths things that money can't buy.

UCH'. HEH'I > 'Y K\DS UEJER CUAUGE. j nou See 'TVUkT LAD SWELL UP \ WHEJJ I CALVED HbA '‘IAISVER'T KSt'Y/ 7.' ‘ A PNVJ (Puff) AU' UE (pUFF) POUT J (& & \

Myth About the Diamond Diamond was the name of a handsome youth of the island of Crete, who was one of the attendants of the infant Jupiter in his cradle. It was decreed that Diamond should not be subjected to the ills that flesh is heir to, so he was transformed into the hardest and most brilliant substanc* to nature. If a man licks the hand that smote hftn it’s because he can’t smite ths hand that licked him.

THE SYRACUSE JOURNAL

Just IpT ■ - 'JSKf IjTxl SOME ERROR •'Look here.” gasped the poet to the subeditor. "I wrote a poem about my little boy. which began, 'My son, my pigmy counterpart.’ ” "Well?” replied the subeditor. The poet drew a paper from hit pocket “Read,” he shouted. “See what your compositor has done." The subeditor read: “Sly son. my pig. my counterpart.”—Boys’ Life, Far, Far Away Pa Pomegranate—Yea, young man. you’ve bin callin’ on Maria pretty regular. ain’t yer? Tommy Sparks—Yes, sir. Pa Pomegranate—Well, I want ter know wot yer intentions are. Tommy Sparks—Why. sir. my Intentions are honorable, but remote. Livery Stable Job Brown—Robinson has got a job at last. He’s working in Smith’s livery stables. Jones—What’s he doing there? “Smith has some horses that won’t take the bit. so Robinson has to talk to them till they yawn.” LIVES IN THE TUB (gL* Judge—You support the family by washing, you say, and live in Soapsuds alley? Witness—Dat’s mah address, Jedge. your honor; but Ah lives in de tub. If So, Raise the Right Hand Breathes there a man with soul so dead Who never to a cop has said. , When past the limit he has sped, “Gee, why donchu pinch that guy ahead?" Big Party “Sister mnst be giving a swell party. She has ordered some lemon extract.” “Ah, a bottle for a cake?” “No, she ordered a case." Forgot Cause of Quarrel "Why don’t Jack and Laura make up?” “They’d like to. but unfortunately they can’t remember what they quar reled about.” Probably Cynthia—How is your husband? Dorothy—l haven’t seen him for five years. I think I must have said something to annoy him. Numerals Aunt —You’ve counted up to eight nicely, dear. But don’t you know what comes after eight? Edith —Bedtime. —The Pathfinder. Safe “I have called to Inquire after the health of your master.” “Oh. he is now out of danger—the doctor isn’t calling any more.’’ PRETTY MISS MUFFET Pretty Miss Muffet Thinking to bluff it. Painted her face every day, Till a fellow who knew her. And thought a Jolt due her. Asked: “How do you get that way?* Love Is All Health, en de sunshine, Dar’s happiness, honey. Even in trouble En Love mo’ than money. No Trouble Believing That “Jim was telling me he’d had his present automobile five years and that be hadn’t spent a cent for repairs on it tn that time. Do you believe that?" “Yes, I do, because I’m the man who made the repairs for him." Toilet Accessories Psmear the Artist—You have a beautiful profile. Have you ever been painted in oil? Miss Peachblow —Nope! Only lipstick, rouge, mascara and things Ilka that Not What She Meant Indignant Customer—Really. Mr. Gubblns. you get dearer and dearer every day! Grocer —Not so loud, mum 1 My wife's powerful jealous I Lucky OU Strike “Wealthy through a sudden upward movement In oil? That was a bit of luck!” “Yea. A rich old aunt of minerdear old thing—tried to light a firs with a tin of petrol.” /n Case of Emergency Tillie—But what can a poor girt do if her admirer takes her out riding and then is afraid to kiss her? Lillie —Why, there’s no alternative but for her to take the reins in her own hands.—Town Topics

Alluring Dressy Frocks of Crepe; Hats of Many Kinds for Midsummer

APPARENTLY the more silk crepes are used the better they are liked —especially in afternoon and dinner gowns. Familiarity with the varied crepe weaves strengthens their position In the world of apparel where they are used for all sorts of garments. But it Is in simple and alluring dressy frocks that women find them most satisfactory. Either th light or dark colors that are not assertive crepe gowns are the most adaptable of garments to be toned up

MU/ * r raftA z fIK \ i ftmjy / i Wi ( t i il i I ; Tr Nfs? '1 1 | TsSm' Il M Iffli HI <- -ftl- /I R fe I¥f J S ****** W lijf J f ■ ! ’ ■■' ;Il ■BH 1 i HIMII Afternoon and Dinner Gowns of Crepe.

or down, to suit them to many occasions, by accessories worn with them. Fashion lias been flirting with many variations of the straightline dress, indicating a return to wider skirts. Straight and spiral flounces, tunics, plaits, tiers, godets and panels entice the designer who is working with crepe and who finds its suppleness an Invitation to make experiments. All these appear in crepe dresses. Printed and plain crepes combined contribute means for varying them and the fashionable scarfs lend to the crepe frock almost any character required. The frock at the left of the two pictured is of plain crepe de chine with beaded panels and border about the

A-* > 1A -"n Wide-Brimmed Hats for Midsummer.

bodice. Sometimes detachable sleeves of georgette to match are provided for these short-sleeved models to be basted In when wanted. The pretty twisted girdle is made of crepe and ribbon. Plain crepe and striped silk are combined in the other frock, with the silk making the bodice and front panel, the three-quarter girdle and narrow ruffle. When Easter has come and gone the mode has recited its fascinating story of spring and early summer millinery. Nothing remains to be told but tbe last chapter wherein the tale Is brought to a happy ending with midsummer’s superlative hats. Many of these are already launched and on

High Black Aigrette One restaurant hat seen lately, confines itself to narrow lines, yet achieves a picture-hat effect. Os black shining straw, closely fitting the head, it rises tn a point in front, and this height is emphasized by a very high black aigrette. Novel Straw Flower* Some of the sports frocks and blouses tn woolen materials which one sees today have tn attractive pattern

their way to the shops, so it Is possible to foretell what styles are In store for us. As usual, brims widen as the snn climbs, but there are no grounds for predicting the decline of the wonderful popularity of small hats. The little cloche maintains Its place, having taken on, for variety’s sake, many small curving brims. There are numerous turbans and tricorns and many sailors In styles definitely of this season which has brought with It so much

diversity In everything that goes te make up millinery. k The group of five hats pictured reveals something of their latitude in shapes and materials and trimmings that has made it possible for individual taste to be suited. It begins with a moderately wide-brimmed and very graceful hat of georgette, with burnt goose fans for trimming. Thia shape Is flattering to every one, and similar fans are made of certain grasses in various colors, so. there is a considerable color range to choose from. Below, at the left, a mllan cloche Is trimmed with a soft silk scarf run through rings of tubular braid and beads. The scarf Is finished with a

silk tassel. A wide-brimmed hat o« hair braid has fine lingerie lace and embroidery to elaborate its round crown and a bunch of beautiful colored grapes on the brim. At the lower left of the picture a pretty and late arrival has a crown entirely covered with small yellow flowers, a fan of black lace across the back and rhinestone pins thrust in at the front The brim is of black mllan. Next it another hat of straw braid has a brim facing of georgette and the crown covered with rose leaves in different colors. A chou of silk is posed at the side. JULIA BOTTOMLEY. (©, 1»A Wwtera Newspaper Unton.)

in straw flowers or a classic design carried out in straw. The straw Is appliqued and usually varnished and comes in every possible tint To Polish the Dining Table To keep the polish of the dining room table perfect, rub every three days with a mixture made of equal parts of olive oil and turpentine. ply with a flannel cloth and polish with a Mean flannel cloth. Dull spots on other furnltufs may be treated is the same way.

The Jjll'Mll KnCHEN4} E CABW ' T S® (©. 1924. Western Newspaper Union.) WEEKLY MENU SUGGESTIONS It Is In the every-day preparation that we need variety. It is not difficult to create some dainty for an occasion, but the daily grind of three meals a day takes real energy. SUNDAY—Breakfast: Wheat cakes, doughnuts. Dinner: Goldsmith salad. Supper: Fruit sponge drops. MONDAY—Breakfast: Baked mackerel. Dinner: Steamed brown bread. Supper: Cream of celery soup. TUESDAY— Breakfast: Toast, orange marmalade. Boiled dinner. Supper: Canned pears, cookies. WEDNESDAY—Breakfast: Bacon and liver, toast. Dinner: Lemon pie. Supper: Boiled dinner, hash. THURSDAY—Breakfast: Waffles. Dinner: Pot roast with vegetables. Supper: Cocoa, sponge cake. FRIDAY — Breakfast: Scrambled eggs, toast. Dinner: Codfish or fresh fish chowder. Supper: Layer cake, whipped cream. SATURDAY—Breakfast: Muffins. Dinner: Broiled beefsteak. Supper: Parker rolls. Goldsmith Salad. Take one-half cupful of apples finely minced, one-fourth cupful of celery and one-fourtb cupful of hickory nut meats or other nuts, one-fourth cupful of minced green olives and a green pepper, chopjied. Mix with mayonnaise and serve in apple cups, if for an extra occasion, otherwise a bit of lettuce will make a plain salad. Fruit Sponge Drops. Bake small sponge cakes in gem (pans. When cold cut off the tops and carefully remove the centers, fill with any preserved or canned fruit. Garnish with a spoonful of whipped cream. Baked Mackerel. Take a large, fat salt mackerel weighing three pounds at least. Soak overnight skin side up, the salt then sinks to the bottom of the pan. In the morning drain, place in a hot oven, cover with cream and bake for twenty to thirty minutes. Bake with the skin side down. Methinks tbe text is never stale. And life le every day renewing Fresb comments on the old. old tale Os f011y,., fortune, glory, ruin. —Thackeray. A FEW LIGHT DESSERTS ■ A dinner never seems complete without some kind of dessert. When a

hearty, heavy meal is provided a simple, light dessert Is best. Often a few raisins and nuts will be sufficient, or a piece of wholesome, homduade

candy for the children. Apple Cake. —Line a deep pie plate with pastry. Mix together one-half cupful each of raisins, coarsely chopped walnut ineats, three-fourths of a cupful of sugar am|l one-half teaspoonful of salt. Sprinkle this over the pastry; on top arrange slices of apple, using three, greenings. Pour over one egg and one cupful of milk mixed, one-half teaspoonful of nutmeg and dot with bits of butter, using a tablespoonful. Place In a moderate oven and bake about an hour. A meringue may be placed on top or a few marshmallows, used as a garnish, and browned lightly in the oven. Fruit Salad.—Cut one grapefruit and two oranges into sections ami free from all seed and membrane. Skin and seed white grapes, using threefourths of a cupful when finished. Cut one-third of n Cupful of pecan meats, mix all the Ingredients carefully and pour over the dressing prepared thus: Four tablespoonfuls of olive oil, one tablespoonful of grapefruit juice, onehalf tablespoonful of vinegar, one teaspoonful of salt, a few grains of red pepper and paprika, one tablespoonful <>f chopped roqu efort cheese. The fatter may be omitted if the cheese is not liked. Prune Souffle. —Soak eighteen large prunes in warm water for half an hour, then stew until tender. Stone and cut up fine; beat seven tablespoonfuls of powdered sugar into the stiffly beaten whites of five eggs. Whip the prunes into this, bake in a buttered baking dish for twenty minutes and serve immediately before It falls. Serve with whipped cream. This is not a new dish but is a delicious dessert which the children may eat without the cream. Milk Sherbet. —Mix the juice of three lemons and the grated rind of one with two cupfuls of sugar, add a quart of rich milk, stir until the sugar Is dissolved. then freeze. The lemon juice will curdle the milk but It will freeze smooth and velvety. Freeze as usual. Pineapple Slices With Cream Cheese. —Arrange slices of pineapple on curly leaves of head lettuce. Cream a small brick of cream cheese with a little cream and force It through a potato ricer over the pineapple slices. Tn the center place a maraschino cherry and serve with French dressing. Salmon Salad. —Take two sour pickles, chop fine; add a can of salmon and a good boiled dressing, into which a tablespoonful or two of coconut has been stirred. Serve on lettuce.

Animate Sheep do well on poor land and improve it. They provide two Incomes a year for a reasonable amount of care, and at times when an Income is most welcome. Because of their habit of resting at night On the higher ground in the pastures, thus enriching these poorer places, sheep have for ages been called animals of the "golden hoof.” The manure and litter from the winter feed yards, when spread on the fields, also tell their story in the next year’s crop.—Wisconsin Farmer.