The Syracuse Journal, Volume 20, Number 51, Syracuse, Kosciusko County, 19 April 1928 — Page 6

Smyrna Shattered by Earthquake Shocks 7 ’'' < ’ <<v y 3*? '"**' "**“ ■iW - > M ,.: ( II *Wh \ I I - ?? ” • ••• •>•■• -.y j S 8 ..<.. . X Q<y«x«. • •■• -UM* •*««• mb** ss L '■*«» ..' ■'■ * '' ““’fSfi i «ni ' - ; a General view of the city of Smyrna in Asia Minor which has been shattered by repeated earthquakes in which at least forty persons were killed.. It was only a few years ago that the city was almost wiped out by a conflagration. Manila Welcomes the New Governor General _____ ■■ •' -~y- ,4j \. 1 w^^ 99 ** i ‘i>• W# '' MBHBkBp W a ESSa> ' l»OI^»-i»»w«ay*» i^gCT^s3BfeauiUa«3-& ‘,t , ,1..,..; K ack * j~ J ] “iSoL ft ’T J W*c -Ju Henry L Stimson, the new governor general of the Philippines, was given a rousing welcome to Manila. Ine Illustration shows a part of the big military escort, and Governor Stimson delivering his address on taking up bis new duties.

DEPEW IS DEAD /f|fe ' n kll ggpW/ ; x’'' ' • '•■■ -■■ '.> 'Si i |: IW<! S &t»vKj.„M| ;• \ 3»K&BBBfewy4WWW2f^.' Chauncey M. Depew, chairman of the board of the New York Central railroad, former United States senator and one of the best known and best liked of Americans, died at his home in New York at the age of ninety-four years, succumbing to an attack of pneumonia. LEADER OF BOMBERS? - ’/rr MM ■(. ,2gsSr ■ s '" A. • 1 '• I? . t ts.-J ®wrar 3 Lorenzo Juliano was arrested by government agents in Chicago Jleights and held under suspicion of being the “brains” of the gang that has been perpetrating many bombing outrages in Chicago. The authorities said eleven sticks of dynamite were found in Juliano's fine residence. An Example A ten-year-old boy was fuming over his composition. His father suggested that it would be easy enough if he would simply describe something he had seen. * "That won’t do,” said the boy. “The teacher told us to use figurative language.” “What do you understand by that?’ Lis father asked. “Oh, that’s where you call a rooster a chandelier,” —Christian Register. Relics of Old Race Over 5,000 relics have been taken from Lake Lamoka, N. ¥., indicating * civilization existed there prior to the supremacy of the Six Nations Many fishhooks indicated the presence of a fishing colony on the lake. Radio Solves Problem “De radio has brought happiness in de home,” said Uncle Eben, “by settlin’ de competition ’bcut who’s gineter be recognized as de loud speaker.”— Washington Star.

Manager of the Curtis Campaign I Matthew Quay Glaser is manager of the campaign organized by the supporters of Senator Charles Curtis to secure the nomination of the Kansas man for the Presidency by the Republican national convention. Mr. Glaser is seen here at the New York headquarters of the Curtis for President club. New Musical Instrument in France - .. r rarTi- ? i i ' FT H ’ ; < C IB wWB : al i** »I I|H ,i MMi HMM O ‘ jBMPV .... JH Z 1A Rene Bertrand of Paris, France (left), inventor, and Jean Nadal, his collaborator, operating their new musical instrument. The sounds, created by radio-electricity through an apparatus which sends out waves at an audible frequency, are powerful and pure, and the operator can create at will the music of the violin, cello, organ, saxophone and other instruments.

Found an Easy Mark “Do you know that fellow Flipperton who claims to read character at a glance?” “Yes.” “Well, he swindled me out of $500.” “You don’t say! I didn’t suppose he ever put his boasted talent to any practical use.”—Boston Transcript. Change of Perspective . Somebody announces that the human race is growing more attractive physically. But maybe that’s because you can see so much more of each individual nowadays.—Cleveland Plain Dealer. Sense of Humor “Shirts that laugh at the laundry.' are advertised by a certain firm. One of ours, bought elsewhere, has such a keen sense of humor that It arrived home the other day with its sides split. Lost That Makes Gain It may serve as a comfort to us In all our calamities and afflictions, that he who loses anything and gets wisdom by It, is a gainer by the loss.— L’Estrange.

Taken From Exchanges All but 1 per cent of New Zealand's population can read and write. Railroad trains* in Russia are plastered with posters to carry political ideas about the country. Removal of sand piled the Egyptian sphynx has failed 10 reveal historic tablets of importance. Ninety per cent of American employers are doing practically nothing to prevent Industrial accidents. Collars fray and shirts shrink because of the presence of bacteria, according to an English scientist, who says the bacteria are more active in colder weather. A paint expert asserts that farmers in this country lose about $800,000,000 a year from depreciation on farm buildings, resulting from failure to protect them by adequate paint. A monument dedicated to negro soldiers of the World war is being completed by Leonard Crunelle, a Chicago sculptor. The Illinois legislature set aside $30,000 for the work. When Mrs. Florence A. Stevens, a member of the Portland (Maine) city council, drew the name of a citizen for jury duty she found that she had selected the name of her husband Allan P. Stevens.

■ . THE SYRACUSE JOURNAL

B 2 THE IS FjkitchenlH fcICABINET Cj ((£). 1928. Western Newspaper Union.) We are not eent Into the world to do anything into which we cannot pat our hearts. We have certain work to dp for our bread and that is to be done strenuously; other work to do for our delight and that is done heartily; neither is to be dene by halves or shifts, but with a will; and what is not worth this effort is not to be done at alL—John Ruskin. TEMPTING TIMBALES Tipibales, little drums, were when first made always filled with sweet’.

combination* and is almost invariably used with chicken, ham, veal, lamb, tongue, fish, game or cheese, as well as vegetables, or a combination of foods. The main materia), whichever is to be used, is ehopped fine or pounded in a mortar to make, it like paste. Vegetables are cooked, then put through a sieve. Those timbales of meat and vegetables are well liked and economical. Use one-half cupful each of meat and vegetable pulp, make a thick white sauce using two tablespoonfuls of flour to four of butter and when cooked add one cupful of m?ik; cook gently until smooth and well blended. Season with salt, pepper, onion juice, mace and a bit of tomato catsup. There should be just enough of the white sauce to moisten the mixture; next fold in a beaten egg to each cupful of material and add more seasoning if needed. The seasoning is a most important factor In any food. Pour the mixture into well-buttered timbale molds, stand these in a pan of hot water and bake until firm in a moderate oven. Cover with a heavy white paper lightly buttered if the oven seems too hot Ham Mayonnaise Timbales. — Cut the hame into very small pieces, using shears, add mayonnaise to moisten. Soften a tablespoonful of gelatin in three-quarters of a cupful of cold water ; use this quantity for two and onehalf cupfuls of meat. Melt the gelatin over water and add to the meat, season with salt, cayenne, onion and a few drops of tarragon vinegar. Use five tablespoonfuls ofj mayonnaise for the above amount Cool until the mixture begins to thicken, before adding the meat. Decorate the molds with sliced olives, capers or cooked egg whites. Place in molds and then place them in ice water to chill. Serve unmolded on a paper-covered plate, garnish with olives, beet rings, or green peppers cut into various forms. Mint Jelly With Peas. —Prepare a mint jelly with gelatin, using fresh mint with a lemon jelly. Color slightly with green. cool and when congealing add one and one-half cupfuls of tender June peas and one-half cupful of celery. Turn into a wet mold or molds and chill Serve oh lettuce with French dressing. Mousses and Frappes. There are so many delectable fiozen dishes which may be prepared with little work and there is

no better finish to a good dinner than some one of these dishes. Mousses and frappes are very decorative and their color and shape can bg enhanced by the serving. Use plates or glasses of delicate and

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contrasting color. Garnishes of candied fruit, mint leaves dipped in egg white and thee in powdered or granulated sugar, whipped cream and various fresh fruits all add to the beauty of the dish. Apricot Mousse. —Take one can of apricots, juice and fruit, mach through a sieve and add one-half cupful of sugar. Mix thoroughly and add onehalf pint •of whipped cream very slowly to the apricot mixture. Add a bit of salt and a few drops of almond extract. Pack in molds or mold and let stand for three and one-half hours. Use ice and salt for packing—equal measures of each. If frigid air is used prepare the day before or at least six hours before serving. Apple Sauce Mousse. —Season one cupful of thick cooked apple sauce with a bit of grate! lemon peel, sugar to taste and a teaspoonful of butter. Preserved ginger and the sirup may be used if desired in place of the lemon. Cool, chill and freeze tn three parts of ice to one of salt, stir until mushy, then pack to ripen. Banana Frappe.—To four large bananas add one-half cupful of orange juice and the juice of one lemon, a pinch of salt and sugar to taste. Mash the bananas and add the fruit juices, and pne cupful of thick cream well whipped. Pack in ice and salt for three hours. Pineapple Mousse.—Melt one small package of marshmallows in a little cob water, set over hot water until well blended. Whip one pint of cream until stiff, add the marshmallows and one can of shredded and drained pineapple. Mix well and pack in ice and salt for two hours. Garnish with cherries and cream. Grape Mousse.— Whip one pint of cream until stiff, add one large glass of grape jelly and beat until thoroughly blended. Pack in ice and salt for four hours. This will serve six. 'HttUc Needed Co-operation "What’s the idea of having an assistant treasurer in that small concern of yours? Have you got so much money that it takes two of you to handle it?” “No, we have so little it takes two of us to find it.” —Pathfinder Magazine. Bright Aluminum Discolored aluminum can often be restored to brightness by rubbing with a cloth wrung out of lemon juice. Use no water. i

MILLINERY TURNS TO STRAW; * JACKET-AND-SKIRT SUIT WINS

AS TO millinery, there is something different in the air. At last, the fashionable world is coming out from under the hypnotic influence of felt After so prolonged an absence, straw is this season definitely asserting itself. Not that felts are banished from the style picture, for they still have a prominent place in the mode. However, there is no doubt that w? are now at the threshold of a straw vogue which will prove its importance as time leads into the summer montns. The new straws are of many kinds immediate favor is expressed for linen like weaves which yield to artful manipulation with the ease and grace of felt. Bakou, bangkok, ball!-

food as pastry filled with some sort of sweet cream or custard. Now they are bet-* ter known as entrees or savories. The white sauce used is the usual

buntl. sisol, these are the names ot some of the new and exceedingly pop ular exotic straws. Two very smart body hats of sisol, that straw of fine linen-like weave which everybody is calling for, are shown tn this group. The one in the little circle at the top to the left sea tures the new bandeau silhouette. Note how the tiny brim rolls back revealing the banded line across the front. The model just below, also of sisol. bridges its toque foundation with a high-mounted tiara. A hat of hand-sewed tuscan braid is pictured in the oval. The draped

off-the-face brim is inset with basket woven ribbon, finished at one side with a strap of fancy-folded ribbon. Crochet visca hats are quite as fas cinating as the newer straws and they continue in smart fashion. Included in the wardrobe of new hats which pretty Ethelyn Claire of film fame has assembled for spring, is a particularly attractive crochet type. Just so you can get a close-up view of it we are illustrating it at the top of the group posed by Miss Claire herself. The crocbet-straw helmet in the circle at the bottom of the picture declares utmost chic not only in its

Black Lace, Flowered Chiffon A touch of dignity is given a flowered chiffon dress by the addition of a wide flounce of black chantilly lace reaching to the hem. A sash of wide biack velvet ribbon with long ends carries out the effect. Knitted Frock A knitted frock dress is a threepiece affair of sky blue, with a border on the coat and skirt of deepei blue outlined with a tiny white stripe. The sleeveless sweater has many stripes.

e\ XUlir ,tgg»s. >— '~y fir'J uRJ* wr*- 3m . x. - < \r r jff/ MW..- I ’ 4 -UJW M JBI A Group of Exquisite Straw Hats.

\./8» t a --MmR ( > x x •?»' W—IWV xv '• i v ' ©* sA -vL M, S& & s. WMHBR ’ • I h ■|HML -.jJf WWw T.' v ! J 4' <S <-' X- ' I s ■ I'V*. ' r ‘ .: . f I ■■ (u -- _y 1 w i. HI ~ v —.l Afl'J fc? UK. Two Tailored Suits.

unique shape but in the fact of its all-over flower embroidery done in white angora yarn. Two-piece suit versus three or four-piece ensemble, thus stands the case in fashion’s court. The jury of women, called upon to pass judgment, are rendering a fifty-fifty ver diet ‘Tis true, in spite of all the fuss and furor created by the mqny-piece ensemble, the jacket-and-skirt tailleur issues forth this spring as victoriously as ever In fact, a new interest Is awakened In suits this season, due to their fascinating versatility, which em phasizes not only the classic mannish type, but includes, as well, divers

and very charming soft suit stylincs. it adds zest to the suit vogue for novelty cloth types of soft flattering silhouette and abounding in intriguing detail to be competing with the stereo typed strictly tailored sort The picture illustrates the point. The model to the left is the usual navy twill and it is patrician in its every detail o/ slender plaited skirt, two-buttor. double-breast effect, man hish notched collar, braid binding, perfectly fitted sleeve and properlv positioned pocket. This style is also very smart developed in black. The spring program places particular

stress on suits of this conservative character. Just as conspicuous in the tailored mode is the Norfolk suit of beige fancy tweed as pictured ti the right herewith-. The frmit of the jacket has box plaits, and there is a deep yoke as shown. The skirt is a wrap-around with set-in pocket. As to softly silhouetted suits, Faris is sending over delightful versions These include such charming ideas as a skirt scalloped around the ’bottom the jacket itself adhering to regulation tailored form. JULIA BOTTOMLEY <©. 1928. Western Newspaper Union.)

Black Velvet Bow at Neckline A little black velvet bow, when perched on the neckline, gives" a refreshing touch of simplicity and innocence. Equally youthful is The tiny handkerchief, one corner of which, with the assistance of a large colored bead or two, hangs out of the pocket. Brown for Spring Brown, and especially brown with white, will compete successfully with navy blue this spring, many Barb fashion experts believe.

FARM* POULTRY REARED LIKE CHICKENS Turkey rearing has been profitable when chick rations and methods of management have been used durtng- ' growing period. The results of four years’ experimental work with turkeys at Purdue university has shown that, the turkey is similar to the chicken In its feed 7 and management requirements, in spite of the general belief that it belongs to the range ebuntry, must be hatched hens, fed a special diet and given an endless (amount of care the first few weeks of brooding. * Tfirkeys have been reared on limited grass range, confined to pens with outside platforms for direct sunlight and in pens with no direct sunlight’ when the ration carried 2 per cent cod liver oil. The “all mash” and grain and mash type chick rations have been used with equally good results. When the “all mash” ration was used succulent feed, liquid milk, grit and grains were not fed, with apparently qp unfavorable effect on the growth or mortality of the poults. ' -> The factors that have been found most important for brooding are: 1. A good brooder with a temperature of 100 degrees Fahrenheit under the hover the first two weeks and adequate heat as long at the poults show a need for it. 2. A good chick nition. fed in tfie same way one would feed chickens. 3. A clean pen and clean range (if used) throughout the growing period. Wet Mashes Should Be Fed to the Goslings ■ Goslings should be fed soft feeds, or in other words wet mashes, madei up of say four parts corn mead, threeparts wheat bran and one part red i dog. Five per cent of meat scraps should be added when one week old. This mash may be mixed with water or skim milk arid fed in a trough, if scalded and allowed to cool so much the better. One precaution, which many beginners do not take, is neces1 sary because goslings must have a ' certain amount of grit. This should ' consist of fine clean sand, which may be put in the bottom of the drinking dishes or added to the mash, one ; pound of sand to 100 pounds of mash. This mash should be. fed fofir times daily for the first two weekst threes times daily for the next two weeks, and then, morning and night will do, provided, of course, they have plentyof range. Heavier Breeds Useful for Raising Broilers Heavier breeds should be used for broiler production, even though they do mature slightly less rapidly.than light breeds. Any of the heavier breeds will be found satisfactory—the particular breed adopted for the purpose depending for its success upon the way it is handled. Just as we ° often make the statement that there is no best breed for egg production, so we will make the statement that there is no best breed for broiler production. There is a greater variation between the individuals within a breed than there is between breeds, and for this reason it is advisable to select the best that the breed offers and then pfbceed to handle the flock in the m >st approved manner to get the best results possible. Close Inbreeding With Turkeys Is Dangerous . Close inbreeding with turkeys. *as with all forms of live-stock, must be carefully guarded to safeguard vital- . ity. If you had but one old turkey hen so that you know that the young tom and young hens to which you refer are full brother and sister, there might be some danger in mating them, unless they are all strong and well developed. If you had more than one hen last year so that these birds might be only parGy related the dangers would be mueb but vitality and development are essential even there and must always be guarded. Favor White Hollands White H(>lland turkeys are greatly esteemed by those who raise them. • They are inclined to be more docile ' than the other breeds Probably they are not quite as vigorous. The question of health is one of foundation stock and care. Undoubtedly the feathers of Jjie White Holland are more highly prized than thosse of other breads. The Bronze is the largest breed and undoubtedly excels the other in vigor and vitality. Renewing Hen Flock It may not pay to replace entirely your older hens with pullets every year, especially if you have Leghorns which are likely to lay pretty heavily in their second season. The cost of raising an entire new flock may offset the gain from a larger egg yield. But about half the older birds ought to be replaced with pullets, and the sale of the old hens and broilers, together with the heavier egg produc- . tion wiH, usually show a profit from this course. • T. B. in Poultry There is only one way to get rid of tuberculosis in a poultry flock. That is to get rid of the flock. Then let the house and yards lie vacant for several months, open to the runshine, and start’with birds known to be free from this disease. Tuberculosis of chickens is a highly contagious disease. The symptoms are loss of weight, pale combs, and towards the end, sleepiness and diarrhea. Sometimes there is swelling of the joints and lameness