The Syracuse Journal, Volume 20, Number 34, Syracuse, Kosciusko County, 22 December 1927 — Page 2

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By ELMO SCOTT WATSON

I’KING all the centuries that have elapsed since the birth ot Christ gave to what are now known as the Christian nations of the world the occasion for celebrating one day In each, year In honor of Him, there have become associated with

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that day a host of symbol*, tradition* and custom*, contributed by the various countries. which have made It. more perhaps than any other red letter day on our calendar*, an International holiday. We Americans are *omewhat prone to place Christmas tn the same category with the distinctively American holiday* of Fourth of July, Memorial day. and Thanksgiving day. without always realising that we are only one of the many people* who ar* celebrating ft.' It Is a curious fact. too. that associated with this "Christian holiday" are many symbol* and traditions of pagan origin The date Itself. December 25 (which la now universally accepted a* the birthday of Christ, although there is no exact historical record to establish that birthday), la derived from many sources, all antedating the Christian era by many centuries. • In fact the historic background for that date is the earliest period In the history of mankind, dating as ft doe* from the time when primitive man first began to recognise the phenomena of the changing season* tn relation to hla own Ufa. One of these was the winter solstice on Dtwnber 21 which wa* observed with festivity In Persia. China and Egypt It ancient time*. In some parts of China they still hold a thanksgiving feast on- December 21 without knowing the reason for it. The ancient Egyptians ate goose (the historical precedent for the Christmas goose or turkey of the present day? for dinner In honor of the winter solstice. It la * curious coincidence that the symbol for goose In the Egyptian hieroglyphics la he same as the symbol for child, so that there l» something of an analogy In the Egyptian celebration of the wintei aolatlce and the Christian celebration of Christmas In honor of the Christ child. In ancient Rome the 3 winter solstice was also celebrated, because when the shortest day of the year was over and the December sun began to climb Its upward course, the Romans thrilled to the promise of coming spring. The festival they held was tn honor of their god Saturn and at that time they prepared a feast which they called (he Saturnalia. There were gifts and merrymaking and banquet* of true Roman magnificence and their temple* were decorated with dowers and green branches. Unde* the reign of ’he Caesar* slave* were liberated d were licensed to dine with their master*; prisoner* were not punished for their misdeeds and war never was declared. Truly It wit a time of "peace on *arth. good will to meh " When the Roman* Invaded Britain they brought with them their customs and found that the celebra'lon of ibe Saturnalia was somew.iat similar to a celebration held at approximately the same time by the pagan Briton*, especially those of the Druid priesthood, tn lhe*e rite* th* mistletoe, which wa* held sacred ay the Druid* wa* cut from the sacred oak with ■ golden sickle by the prince of th* Druid*. Later when th* mistletoe wa* hung In the farmhouse* the young ineo had the privilege of kissing the girls under IL plucking, at each kiss, a berry from the spray. When the berries were all plucked, kissing time was over So It wa* from these pagan Druids that we received the mistletoe a* a symbol of Christmas, a* we did also the custom of burning the Yule log. The Scandinavian*, from whom we get some of our Christmas custom* also bad the Yule log and burned Yule fire* In the night In honor of Tnor. the thunder god. Th* Y,ule log has survived as one of tbd principal feature* of the modern English observance of Christmas and around It ba* grown up a number of tradition* or superstitions of its own. tn northern England It I* believed that If a squinting person or a bare-footed person com** Into th* house while the log I* burning It I* an omen es bed luck. They also put away the brand remaining from the Yule log very c*refullyT>Ma

Plan for a Safe and Sane Christmas Season

-Do yoar Christmas safety thinking sariy." pleads the Natkmal Safety council which to trying to prerent holiday accidents in homes. The Yuletide season has certain peculiar ha» ards not fwnd during other months of the year: Here are some -Donis’*: Don’t ose open light (candles) M Christmas trees. Doni place tree near open lights (cam’'— «w» or <dl lamps)

In righting the Yule log on next year’s Christmas ' tiro. Just how all of these to be associated with the Christian holiday, celebrated in honor of the birth of Christ, cannot be definitely determined, for the merging of customs of different races and nations is such a gradual one that It Is impossible to assign definite dates for the origin of many traditions. The early Christians frowned upon the pagan ceremonies held at the time of the winter solstice, yet they could not prevent their invasion of their own holy days, in -the earliest days of the Christian era Epiphany, January 6, the day Christ was supposed to have been baptized, was observed ’«y the followers of the new religion and eventually the observance of I December 25 as Christmas grew out o( a sort of comprom Is between Epiphany. January 6. ana December 21. the day of the winter solstice and the high holiday of the pagans. Gradually the Christian Christmas began to replace the pagan festivals and the principal holiday of the wlntei season began to be observed on December 25. However, a part of the Greek church still observes January 6. ignoring December 25. while the Russians, because of their adherence to the Julian calendar observe Christmas some 13 days later than do other peoples. Although the first observance of December 25 as Christmas has been lost In obscurity, it Is said that Julian I. bishop of Rome from 337 to 352 A. D.. established the festival at Rome smme time between those two dates and It Is probable that ‘ by the Fifth century the date was pretty well established throughout the Christian orld. King Arthur la believed to have held the first Christmas day festival In Rrltaln In the city of York In 521 A D. This festival for several days and so appealed to his people that It became an annual custom. It was about this time: too. that the association of the mixture of Druid and Roman symbols and traditions began to appear In the Christmas celebrations. The Christians saw with alarm the association of what they considered heathenish rites with their own ceremonies but they were powerless to check the growth of the alien Influences and the Importance of the fes tlval gradually grew untH there occurred an event which seemed to the Christians a lust rebuke for the Increasing Importance of the pagan traditions. In 378 King Alfred waa holding high revelry on Christmas day when he was surprised by 'he Danes, his army cut to pieces and he himself became a fugitive. In 1223 there was an Important Christmas celebration staged by St Frauds of Assisi In a grotto near Grecdo in the Abruzzi mountains of Italy. There was a pageant s! midnight, portraying the Nativity, and Thomas of Cdano. who was among the worshippers, writes that they saw a smiling babe appear in the arms of St. Francis as be bent over the manger. The report of .bls miracle spread over the land and a convent waa built there to commemorate It. Giotto painted a picture -of the Inrident and this celebration and thia picture did murt> to give tt* our present day Ideas of the Nativity of (Tirlst. By the early Middle age*. Christmas had become the greatest of the annual festivals and. although In some countriea. notably England, the pagan elements of the celebration still existed, for the most part the Christian element was emphasised. Churchee were decorated and plays cvmcemlng the Nativity were given. Carols were sung In the streets and Images of the Virgin and Christ were carried about from house to house. There was feasting and merrymaking, too, as well as religious ceremonies. In the England of Shakespeare’s time cto Christmas festivities were very elaborate, lasting until Twelfth day. » ■ Epiphany and during thia time there was no work of any kind. So the “Merrie Christmas" of Old England became established. Then camo the period of the Puritans whose straight-laced Ideas gave them a keen distaste for Christmas festivities, especially those in which the pagan dements were most evident. So they prevailed upon parliament to prohibit such celebrations and Christmas waa mage a day ot tasting and prayer Instead 9t toasting and fun. But after the ReetoAtioo the old ce»e-

Don’t set tree In poor er flimsy support. Dent operate any toy electrical apparatus under a tree or near cotton, paper or other Inflammable material. Don’t five dangerous toys (guua. knives, etc.) to children—lt may mean some one's death. Don’t allow Inflammable decorations to come Into contact with tot electric Harla* KsalKm right bulb,. ■

Dont toe a rickety step-ladder to decorating Keen, hanging wreaths and decorations?! Many people die from tolls. L Doot go Boat to tire to a Santa Claua cuetwu the whiskers, cotton are highly Inflammable. Wa? Don’t unsafe practices in any pWjhc Christmas celebrations It which aha m y be a partlelpaat Don’t -feave a lighted tree watched, especially If children are near. .

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brattons came back, somewhat subdued for awhile, but eventually rather similar to what they bad been before. If the “Merrie Christinas" of Old England with Its Yule logs, mistletoe, holly, cheery Christmas carols, Christmas cards, plum puddings and mince pies aiid all of the other elements which combine to make It a season of gayety. have served to changtkthe original character of the ho'lday. It Is equally Jtrue that other countries have contributed other fradltlons which help make It a Joyous sea son. Germany has contributed the Christmas’tree and Martin Luther Is said to have been the first to set up a Christmas tree In that country Holland has contributed the jolly old Santa Claus as the symbol of cheerful giving and the custom of hanging up Christmas stockings tn which, he Is to put his gifts. The latter Is an outgrowth of the custom of the I>utch children of placing their woodeu shoes it/the,chimney corner on St. Nicholas eve (December 6) when the spirit of the good St. Nicholas (they called him Sinterklaas. which later became Santa Claus) made his rounds and left 1 is gifts for them. Tills custom of hanging up stockings Is also said to have originated In Russia -—from two customs. In east Russia, among the peasantry, there was a custom whereby a young girl discovered through divination whom she would have for her husband and the traditional formula In this custom was ’•Come and take my stockings off.” Among the professional classes parents placed money tn the stockings nf their children at marriage as a gift for the othei partner. Although Holland Is usually credited with being the contributor of Santa Claus, as a matter of fact, this symbol of Christmas to a composite character and under a variety of names he to s legacy from a number of nations. Tn Holland he Is Sinterklaas. or S«n Nlcolaas; in Germany he to Kriss Krlngle, a derivation from Krlst KlndlL the Christ Child; and In France he is Rnnhomme Noel or Pere Noel. Father ‘‘‘hristmaa. And tn Italy, the children believe that he has a companion on hla annual trip, a sort of Mix Santa Claus whom they know as La Refana. prohahly » modification of the Itnllan word tor Epiphany. -■ Rut It must not be supposed that any nne of the Christmas customs has been contributed by any one country exclusively. In nearly all of the Christmas traditions there are contributions from several nations and /very country claims a share In most of them. America, the youngest of all nations, has Inherited Its Christmas customs from all of them, but It has. an we believe. Improved upon many and contributed one or two of Its own. The principal one. of course, to the Christmas turkey. tor the turkey to “all-American.’* But as evidence of the fact that Christmas to truly an International holiday, consider these words of on* writer on the history ©TjChrtotnias: “tVe eat the Egyptian’s goose—lt may/ have changed to a tur- . key In America—as s sacrifice to the sun. they toll ns. We hang the mistletoe of the Druids, hum the Yule log of the Nordic pagans. Holly, some authorities say. to our own. symbolizing the crown of thorns the Christ wore to Golgotha. The red berAw are drops of blood We drink the wassail of ua. handed to our . lips by the Vikings. Wo derorot- the sacred oak which, by the grace of 8t Botutocx to an evergreen. We await the coming of the Germanic Santa Claus tor our gifts. And we chant •peace on earth, good will to all men, after all. to the moot ImportanL* 0

Don’t put cotton beneath the tree to make the carpbt look like snow-cov-ered ground. \ Don’t allow treexto remain lb buildings after hMldayaXThey dry>nP and become Inflammable. Don’t spoil the day by an avoidable • ccM « rt - \ Many Mexicans and Indians of the Southwest believe that by painting the woodwork of their doors and winand good retained inside.

0 * THE • KITCHCMM CAWNETESa <£> l>tl Wmirn Newspaper ÜBWmTi Wholesome food. cfSatlv* work. * mental Interns/ tn grow Ina things, a close comradry In the family life:—all these things have conspired to keep fa?m folks clean of bodv and brain SEASONABLE IDEAS When oak Ing fruit cake use any favorite r&lpe and place in a round pah ’ and bake for two hours

between two heated radiators. heated twenty minutes Open the cooker after the flrst fifteen minutes to allow the steam to escape. Fruit cake thus baked has something of the old brick oven flavor. This method may be used for wedding cakes or for

any dough mixture that requires long slow baking. Wedding Cake. —Take one cupful each of molasses, brown sugar, white sugar, coffee, butter, six egfs one tea spoonful of soda, two pounds of raisins, one pound of currants, onehalf pound of citron, one-half pound each of tigs and dates, one pound of walnut meals, chopped; four cupfuls of flour, oue-half ounce each ol orange and lemon extract, one teas|»oonful of cinnamon, one-half teaspoonful id cloves, nutmeg and allspice; two cupfuls of ch«pi>ed apples, salt to taste. Mix well and steam three hours; bake one hour. Old-Fashioned Pound Cake.—Cream one cupful of butter and udd one and two-thirds cupfuls of granulated sugar, gradually beating well, then add five .eggs, one at a time, heating vigorously after each addition. When the mixture is creamy fold in two cupfuls of pastry flour. Bake in a slow oven one hour. ( White Fruit Cake.—Cfeam twothirds of a cupful of biutter until creamy, add gradually one/ and seveneighths cupfuls of pastry /flour, tnixet} with one-fourth teasptaniful of smla; then add one-half teaspohnful of lemon juice Six egg whites beaten stiff are mixed with one and one-fourth cupfuls of powdered sugar, adding gradually. Combine mixtures and when thoroughly blended add two-thlrds of a cupful of candied cherries, onethird of a cupful of blanched and shredded almonds, one-half cupful of sliced citron and one teasp»a>nful of almond extract. Turn Into a cake pan and bake In a moderate oven for one hour. Puddings and Things. The old-tashioned English Hum pudding has always been considered a treat; here Is one:

English Plum Pudding. — Take one (Miund each of raisins and currants, one-half pound of shredded candied orange peel, using one-

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1 fourth of a pound of nPuf. or one cupful to flour the fruit jAdd one-half pound of mixed nuts dmfqmd tine. Add at a grated nutmeg, three-fourths pound of bread crumbs and one pound of chopped suet. Beat five eggs witnout separating, until light Add one-half pint of grape juice—mix well. Rack into well-greased molds, cover carefully and boil or steam ten hours. When done remove the covers and allow the pudding to cool. When It is cold the cover may be replaced, and when wanted, may be reheated by steaming tor an hour. Serve with a hard or liquid sauce. Vegetable Plum Pudding.—Take one t>ound of smooth mashed potatoes, one-hhlf imund of jarrots which have been boiled tender and mashed, one pound each of flour and currants three-fourths pound of brown sugar, one pound of raisins two ounces of suet, one grated nutmeg, one half teaspoonful of salL and one egg. Mix well and put Into a well-fioured cloth, tie up. leaving space to swell and boll in a kettle of water tor six hours Spices of various kinds may be affiled besides the nutmeg. If liked This is considered a fine pudding to serve either hot nr cold and to more digestible than many others Ginger Creams—Take one-half cupful each of butter and lard, one cupful of brown sugar, one cupful of New Orleans molasses, one cupful of boiling water, one and one-half teaspoonfuls of ginger, with one-half teaspoonful of soda and flour to mix not too stiff. When the spoon stands upright In the dough It to stiff enough. Mix at night and let stand in a cold place, then In the morning roil ont about half an inch thick, cut and bake In a moderate oven. Spread with boiled frosting. Peach Betty.—Crumb stale cake and put into a saucepan with butter, stir until well blended. Use one-half cupful of butter to three cupfuls of crumbs Put a layer of crumbs In the baking dish, thrti a layer of peaches sliced, then a layer of sugar, a bit of •range peel or lemon peel. Bake one hour. Cover the dish during the first of the baking, then remove and brown. Serve with cream and sugar. Date*, figs and prunes stuffed with chopped ants and minced marshmallows make a fine confection. When cooking rice, add plenty of boijjng waterXto start with, thee the gtolns will stand up And not cling together. L Visioniryr fAs Trffitft The world to hto who can aea through ita pretension—what deafness what stone-Wlnd custom, what overgrown error you behold In those by sufferance, by yoljr sufferance. See It to be a Ito and you have already dealt It Its mortal blow.—Ralph Waldo EmNofAin< Sorer If yon expect something good tor nothing vou wffl get wwm>thlng good-for-nothing. ■

PREPARING DAIRY FOR COLD WINTER “The first thing to do in preparing for winter,” says Dr. C. H. Eckles. chief of the dairy division of the University of Minnesota, “is to go over your feed situation. If you have silage on hand and legume hay in the barn it will be easy to fix up a suitable grain mixture. If you have corn and oats or barley you will not need to patronize the feed store unless you have some heavy milking cows to feed, if your cows are heavy milkers some concentrate high in protein is needed to /balance the grain ration, and the amount needed for the winter should be purchased. It never pays to half fet'd live stock of any kind. “Do not wait too long In the fall before beginning to house the cows at night and even during the day whenever the weather is bad. I believe that cokvs suffer more from cold ors the average in November than during any other month. The owner likes to keep them out as long as possible to save labor and possibly in some states with the idea of saving feed. A cow compelled to stand outdoors in a cold raw wind or a cold rain is In no condition to make a profit. She will not hold up in milk like In May or June because she is uncomfortable. “Housing fattening animals and dairy cows is quite a different proivosition. The fat animal is well protected from the cold and does hot mind it. The cow in milk is not protected by a layer of fat. She is giving off fat in place of putting It on. A barbed-wire fence is mighty poor shelter for a dairy cow either day or night during the winter.” Avoid Breeding Heifer \ Before Two Years Experienced dairymen who have been breeding dairy cattle for time appreciate the damage that is done to heifers If they are bred too young. Prerfiature breeding usually results tn undersized animals which ‘have a reduced capacity for milk production. Continued breeding at an early age tends to weaken the vitality and vigor of the herd. The larger breeds of dairy cattle, like the larger breeds of chickens, require more time to mature than the smaller breeds. This means that HoiMeins must be allowed more time to grow than Jerseys. Even the smaller breeds should not allowed to pgp> duce calves before they are two years old If they are to give the best results. It Is generally agreed that Hob steins should be from nineteen to twenty-one months old when bred; Ayrshlres should be From eighteen to twenty-months; Guernseys fronfi seventeen to nineteen months, and Jerseys from fifteen to seventeen months. This means that the heifers must not be allowed to run with the herd bull, for they will often come In heat many months before this nee Is reached. Clean Stables Greatest Factor Against Disease The greatest factor In the eradication of bovine tuberculosis is declared to be proper cleanliness of dairy barns. It is significant that one of the greatest troubles experienced In British Columbia during, the testing for the establishment of a T. R. free area was to get farmers to properly clean up “Fortunately " says the Dairy Farmer. “onr friend the sun has prodigious curative powers, and will heln to kill.off the germs of tuberculosis wherever he gets a chance to do so” The farmers who are advocating open-air conditions for dairy cows have strong supporters 9k their claim that It Is often the offensive coddled animal which develops T. R. and that the disease Is comparatively unknown among cattle which run out practically all the time. To property keep clean a cow ham is so difficult that It Is rarely done, but the development of disease may he prevented by allowing the animals to exercise tn the open rather than by coddling them tn tight hams which. In fact, hare been proved to he among the worst factors tn the spread of T. R. among eows. Ventilating Bam When building a new ham nr remodeling an old one. many factors and problems should be given the very closest consideration The location of the bam with Reference to drainage and Its relation to other buildings cannot he given too much attention. The Internal arrangement of the bam and the fixtures that are to be used should be designed tn save labor. An abundance of light should be provided because sunlight is ■ very Important fitctor. Watch Young Calf ■foo often dry pastures, files and especially Insufficient grain and water cause acrawny-looklng calves that never develop Into average-size cows. The calf should be eating some grain from the time It is three weeks old and at weaning time this should be slightly Increased, especially If the pasture Is short. If no pasture, Is available a little alfalfa hay will heltf materially. With good pasture, grain Is not necessary more than two weeks •after weaning. JFTaylsEfsfcntiaL' Thdee who think they can eke along with oat or wheat straw so as to make the herd come through normally'witbout buying well-cured hay are quite apt to miss a good thing. . Science seems to believe right now that not even minerals or well-bal-anced grain rations will prevent disturbances In herd health and reproduction If the minerals or grain are depended upon to furnish protection In the absence of well-cured bay er

LIVE STOCK SIMPLE SYSTEM OF FEEDING PIGS Swine specialists at the college ot agriculture. University of Illinois, have tried out a simple system ffeeding suckling pigs which consistent-' ly makes 200-pound porkers out of them by the time they are six mouthy old and at the same time keeps the gains cheap and reduces labor to a minimum. < W. E. Carroll, chief of swine husbandry at the college, outlines the system as follows: “A the pigs come to be three or four weeks old. gradually change the sows to the self-feeder. This has been done on the college farm without danger to either sow or litter. By the time the pigs are four weeks old, the sows may be self-fed. freechoice. shelled corn and a mixture of two parts tankage, one part linseed oil meal and one part alfalfa meal or chopped alfalfa hay. As soon as pasture is available, alfalfa is omitted from the fixture. “This method is especially good if the sows are to be fattened out after the litters are weaned, for they will begiu to flesh up as their milk flow decreases. In cases where the sow Is to be rebred immediately for a second litter, this treatment puts her in a thrifty condition for breetling as soon as the are weaned. This is advantageous) to both the sow and the second litter. “With heavy milking sows, some precautions may be necessary at the time the pigs are weaned tc prevent udder trouble. Such sows and litters may be taken out of the herd and fed a restricted ration the last few days before weaning time and for a short period thereafter. “As far as the pigs are concerned, they will have taken to the self-feed-er so thoroughly that they will not miss their mothers when they are taken away. The pigs can be rontinued on this same ration until they are marketed. Experiments have shown that it is about the most effective ration available for growing the fattening pigk In several tests It has proved even more effective than corn and skim tnilk for dry-lot feeding.” Water Quite Essential : in Production of Hogs Water is as essential as feed, and perhaps more essential, ip tire production of hogs on a successful scale, says E. F. Ferrin, in charge of the swine section of the animal husbandry di- ( .ision. Minnesota university.farm. A regular supply of fresh clean water Is a rftcessary part of the care to which, hogs are entitled. They should have plenty of prater to drink three times a day. Two waterings on a hot day are not enough, even though some swine growers follow that practice. The use automatic devices which furnish winter when and where the nogs need It Is a satisfactory plan, says Mr. Ferrin, but the pigs will do just as wt|ll when watered by hand provided the supply is adequate. Usually thb most practical condition is to have running, water in the pasture. # .- Pregnant Sows Require Minerals During Winter Rred sows need minerals as much if not more than any Mother class of hogs. This Is especially true with those carrying tbeir pigs during the winter mojnths when no pasture ia available. Oats are the richest tn minerals of our common grains. Alfalfa Is laden with lime. But these dr not funflsh enough minerals. A mineral mixture containing salt, limestone and « phosphorus carrier should be before them at ail times. The phosphorus carrier may be si>ent bone black, acid phosphate or bone meal. A recent rArommendation is one part salt ami two. parts each of limestone and a phosphorus carrier. To each 100 pounds of this. It Is suggested to add about five pounds of iron oxide or vgnetlan red. Comparing Spring and Fall Pigs for Profits Arter co/npleting some swine feeding experimental comparisons at the Minnesota experiment station. E. F. Ferrin made the following summary wito respegt to the comparison of spring pigs with fall pigs: ‘ Fall pigs are more difficult to raise than spring pigs, but when handled carefully they are at least equally profitable. A greater variety of feeds 18 necessary to grow fall pigs successfully because green crops are not available. Fall pigs make as rapid gains when well housed and bandied aS do spring pigs. , Ewes Need Care If you like a good many twins • tn your lamb crop see that your ewes are gaining in flesh at the breeding season—do this In your own way. But way Is to change them onto a fresh pasture where grass Is abundant ten days before you turn In the ram. If yoo A® no * have K O4,<, ft® B * l pasture, some oats and bran will do the work fdf you. Os course you will carefully drepch’thein If there is a possible change they curry any internal Water for Cattle . Many feed lots do not have ade- ; 'uuate means of furnishing water for* the cattle. In some cases It is due to: neglect and careiessnese. Experienced ,feeders would not be satisfied with less than a heavy galvanized tank.equipped with an automatic float : However, a cement trough with an automatic float built on a convex, concrete platform is the Ideal The trough should have a means of drain-; age as well, as an overflow. Keep the trough clean •* •