The Syracuse Journal, Volume 20, Number 36, Syracuse, Kosciusko County, 3 January 1929 — Page 2

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By ELMO SCOTT WATSON EW YEAR’S celebrations are so uniformly alike in most sections of the United States that any which deviates from the usual procedure is all the more remarkable. Such a one is that which has persisted in Philadelphia from colonial days. Although the Quakers were proverbial!/ a quiet people, noted for their sober dress and not much given to hilarity ’ of any kind, they forgot some of their prim ways on New Year’s day, and

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William Pent- seems to have allowed the young people, like the mummers of an ancient day, to parade through the streets in fanciful and striking costumes on this occasion. With the passing of years the name of “shooters’ clubs” was given to the various organizations which took part in the parade. Prizes were awarded by the city for the club that had the most beautiful and original costumes and the Philadelphia “shooters” have become famous as one of the distinctive traditions of the City of Brotherly Love. Mention of the “Shooters” naturally brings to mind another New Year’s celebration in which the shooting of firecrackers is an essential part. For be it known, the use of firecrackers as a ’ part of qpr Fourth of July celebration represents a custom that we have “borrowed” from another people and another holiday and that is the Chinese New Year. “Among all national holidays the Chinese New Year is undoubtedly unique,” writes Inez Marks Lowdermilk in the Dearborn Independent, who continues as follows: It involves gods; ancestors; a payment of all past debts, even though the wherewithal must be borrowed at ruinous rates of interest. It means a complete cessation of all industry and a reversal. for at least two weeks, of all that one has been doing for the past year. There is a yearly house cleaning with new clothes for every one, the washing of old clothes, and a bath for the whole family. It is the only true holiday for a fourth of the human race. . ... All debts for the year must be paid before the sun rises on New Year’s morning. The year's 'business is transacted on the basis that one may evade paying one’s debts until the New Year. Practically everyone in China owes some one else, and it is not a Chinese trait to pay’a bill until one has been requested to do so at least twice. This accounts for the frantic haste in which the men rush here and there, trying to collect debts and equally anxious to lalvoid creditors until collections are made. > If one cannot meet his financial obligations, he must secure a new loan from another person, and as there is no law, he may be forced to pay as high as 50 per cent or more per annum. To dun a debtor on New Year’s day is not good form; it is not ‘uncommon in parts of China to see an anxious cr*<litot carrying a lantern in broad daylight, seeking to find his debtor, on the assumption that because of his carrying a light, it is still the night before, and he may with propriety extract payment if he can locate the debtor. ...... The night before New Year’s finds the house swept and garnished with red mottoes and “happiness” placards and banners and pictures of gods. The members of the family are all dressed in new clothes or clean ones. New gate gods for protection have been pasted on the gate and the door sealed with "good luck." The family very ceremoniously places a new kitchen god above the stove to preside over the nousehold for another year. Though the ensuing feast is to the°god, the members of the family noisily and rapidly eat the delicacies. j *There are certain very important customs to be observed. Great care must be exercised for, if anything is broken on this night, a great misfortune will befall the family. Also one may not use scis-

Burning Out the Old Year

At the town of Bigger (in the upper ward of Lanarkshire) it has been customary from time immemorial among the inhabitants to celebrate • what is called “burning out the old year.” For this purpose, during the day of the thirty-first of December a large quantity of fuel is collected, consisting of branches of trees, brushwood and coals, and placed in a heap. About nine o'clock,, at night

wl sors or sweep floors, for the good luck of the faml- ’ ly would be cut off or 'swept away. The New Year arrives with a bang. Every one from richest to poorest must set off firecrackers. Tucked 1 under one’s covers, one can easily imagine that a decisive battle is raging through the streets of the city. On this day and for at least two weeks ( nothing in the form of work is done that can fie left undone. All industry absolutely ceases. Every shop is closed. There is a complete cessation of all business. Only amusement places are open. . . All the excitement of a Christmas morning prevails. It is a true family reunion, for custom demands that, unless it is absolutely impossible, every male member of the family must return to the home of his father to perform his obligations to his ancestors and parents. All exchange New Year greetings. The children dance round in gay new clothes and pop firecrackers. Early in the morning the children perform their filial obligations by bowing to the floor three times before their parents, who give them the proverbial Ya Swei Chien, or good luck money, and usually some words of advice. The male, members of the family perform their obligations to their ancestors. It can be truly said that in China the dead rule the living in thought and custom. At Chinese New Year the dead require special attentions. It is thought that at this time the ancestors return again .to earth to be at the family reunion and to eat a good home meal. The ancestral tablet is therefore taken out and placed on a table. Incense is kept burning and special food is placed upon the table, as well as plenty of rice wine. Incense must also be placed upon the ancestors’ graves, which are usually on or near the family homestead. After the family obligations are completed, the elder members of the household remain at home to receive guests, while the younger male members, whether father or son, set out to make calls upon all those who position or custom decrees should receive this social token of respect. Two whole weeks are allowed" for this round of visits. The god of wealth celebrates his birthday on the fifth of the first month. At this time he is supposed to be in an unusually magnanimous frame of mind toward people on earth, and, if properly approached, is sure to grant personal requests. Shopkeepers, therefore, give a special birthday dinner to which the clerks are all invited. Incense is burned before the picture or image of the god of wealth, and all are required to bow before him except those whose services are to be dispensed with for the coming year. This is the time for notifying employees of change. The Chinese have many polite methods of imparting this unpleasant news. If the mastet serves one a chicken head or invites one to sit >n a position of honor, it informs him that his services are no longer needed. The final celebration is the “Lantern Festival,” on the fifteenth of the first month. Innumerable paper lanterns, made in the forms of birds, rabbits, beasts, or fish, are prepared beforehand When night falls, all shops are bewildering in a maze of waving lanterns. Every pedestrian also carries a lighted lantern as be threads his way through the crowded streets. The effect is enchanting. A long dragon made of cloth and tinsel and spangles, each section of which is supported by a strong and healthy young man, invisible except from the knees down, writhes and prances its way through the crowds. The children- are hilarious; firecrackers are popping here, there, and everywhere. But as the night advances, the lights begin to flicker and die; the crowds reluctantly disperse, and one-fourth of the human race again settles down to ceaseless toil for seven days a week in a land where vast numbers subsist on one and two meals or coarse food a day. In Japan the celebration Is similar to that in China, but its distinction lies in the scheme sbf

the lighting of the fire is commenced, surrounded by a crowd of lookers-on, who each think it a duty to cast into the flaming mass some additional portion of the material, the whole being sufficient to maintain the fire until New Year’s day morning is far advanced. Fires are also kindled on the adjacent hills to add to the importance of the occasion. It is considered unlucky to give

out a light to anyone on the morning of the new year, and therefore if the house fire has been allowed to become extinguished, recourse must be had to the embers of the pile. This then accounts for the maintenance of the fire up to a certain time on New Year’s day. i A Thrifty New Year New Year’s resolutions are so often broken and leave many regrets, and the following year have to be made all over again. Why not try this

TTfE SYRACUSE JOURNAT

<s> 1. The New Year’s celebration In Japan includes the taking of collections for the relief of the poor. In the picture are shown Tokyo school girls “tagging” passersby at the corner of Hibiya park in that city. 2. Preparing for New Year’s day in Japan— Japanese sauce (shoyu) comes from the Chiba prefecture to Tokyo and is very often given as a New Year’s present. In the picture is shown a boatload of “shoyu.” 3. Getting ready for New Year’s eve in Germany. The carp is the appropriate article of food for consumption on New Year’s eve in Germany and it is estimated that something like 300 tons of this fish are eaten every year on this date in Berlin alone. In the photograph, a market woman is shown selling carp, which are brought alive to the German capital In special cars, chiefly from Silesia. Note: The two drawings are symbolical figures which are an important part of the Chinese New Year’s celebration. The one in the uppei right hand corner is the figure of a god, whose picture, pasted on the back gate of a Chinese residence, insures that entrance against intruders. The one shown in the lower center is designed to prevent evil spirits from, dropping down from the sky into the courtyard. T — —4 decoration. House portals are enforced with arches built of pines, symbolizing the stalwart age that has resisted the hardships of the. year. Bamboos connected by a rope are placed so as to debar all evil and unclean things from crossing the threshold. Within this arch is placed a bright yellow lobster, betokening the back of the aged, bent by the passing years but not yet broken, and also an orange flower of future generations. Seaweed, which onee brought victory to the Japanese forces, is much in evidence. In Ireland there was an unusual ceremonial known as baking the cake. The proud husband invited all his friends to the "gude woman’s baking.” Amid much jollity, the cake was prepared and put on the fire. When the great cake had been prepared, the oldest boy took it and threw it against the door with all his might. Every one scrambled to pick up the pieces, for the person who secured the first fragment to touch the floor would, according to the superstitution. have a home and a New Year’s cake of his of her own before the next year. Devonshire’s quaintest custom was called the “shooting of the apple tree.” While the women remained Inside preparing their food, the nten went into the orchard with blunderbusses. They gathered around the oldest apple tree, and at midnight prayed to the tree that it should bear Apples enow, < Hats full! Caps full! Bushels, bushels, sacks full! And my pockets full, too! Huzza! Huzza! Cider would be passed around and then they would shoot at the tree. On returning to the house they would find the doors locked. Before they could be readmitted to the fireside, one of their number would have to guess what delicacy the women were preparing for their enjoyment. The lucky guesser became “King of the Evening” and ruled over the fun and jollity that followed. An old custom in Derbyshire was to have prepared on New Year’s eve a cold possett, as it is called, made of milk, ale, eggs, currants and spice, and in it placed the wedding ring of the hostess; each of the party takes out a ladleful. and in doing so takes every precaution to fish up the ring, as it is believed that whoever is fortunate enough to “catqjh” the ring will be married before the new year is out. In Scotland there was an interesting New Year’s custom called “first-footing”—the first person to set foot in the house on New Year’s eve. It was usual for the young lady whose hand was being sought by several suitors to ask her favorite suitor in a coy and subtle fashion to be her firstfoot on New Year’s eve. If he succeeded, it was almost inevitable that the young couple would be married on a subsequent New Year’s day.

resolution which cannot be broken and the next year will not bring regrets, but joy and a sense of security against the rainy day’: Try buying several banks at the toy store or seal up an old baking powder can, slitting the top for coins. Keep these “money catchers” around before you either at home or at the office, and every time you plan to spend money foolishly, deposit all or one-half the sum in the little pig or the toy elephant or the baking powder can.

Mt. lAL CLOTH FOR EVENING WEAR; FELTS APPEAR IN GREAT VARIETY

TO CONTEST the supremacy of transparent Buttery tulles, .chiffons and such far party, dine and opera gowns, fashion is Introducing into the evening picture many fabrics of an entirely different nature. It is a long time since stiff satins and velvets were given any recognition among smart fabrics, but this season witnesses them moving to the very center of the stage. In addition to satins and velvets there are many beautiful crisp metal fabrics, aiso .vlorful moires vying for honors. Necessarily the fashioning of these

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heavier weaves has brought about a decided change in the aspect of modes !in the formal group. That the silhouette is taking on lines of simplicity, j if not of severity, is very apparent in ; regard to the frock in the picture. A : crisp gold-metal brocade is employed for the making of this sumptuous gown. Note how the fullness occurs at the back, this being <>ne of fashion’s j latest moves. Among fabrics of regal slpendor metalized moire in lovely colorings ! occupies an enviable position. The beauty of these magnificent weaves is that they require no trimming. Indeed, the aim of the tylist is to play I up the elegance of the material. To } do this many innovations are intro- ' duced in the way "of minaret flounces : which stand out from the figure at dari ing angles. Then, tox princess efj sects are being employed very effec- : tively One of the newest silhouettes ■ being achieved has princess lines for ' the top with a sudden decided fullness I placed far down on the skirt about the knees. Long straightline panels i are also very much in evidence. The sophisticated styling of these new stiff fabrics is accented in that

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the decolletage is exceedingly low. especially at the back—also the lines trend to the severe. So it is that regal materials fashioned along strictly tailored lines for evening wear are bringing about a new era in formal modes —and formal they most surely, are, compared to the picturesque airy-fairy creations of tulle and gay chiffon which stand for all that is youthful and which for so long a time have dominated the style picture. It would seem that the ingenuity of the milliner would reach a limit when ft comes to fashioning felts, but hats of last-minute styling appear to Lace Collar A bottle green transparent velvet has an Alencon lace collar that is more than reminiscent of old-fash-ioned fichus in the way it capes the shoulders and ties in a charming knot in front. Fluted Peplum A black-figured moire, with gold stars, has its overblouse peplum long and tight through the hipline, then flares smartly with a three-inch fluted edging

give no evidence of such a possibility. The fact that brims are “in" again seems to have opened a new field for the play of imagination on the part of the designer. Then, too, self-trimmed hats are still in the majority and there is no medium which yields so successfully to this treatment as felt. Taking it all together, felts have not in the least “worn their welcome out” and there are no signs doing so at present. A happy instance of the 3?lf-trimmed felt with a brim is given at the top of this group. Even the bow is of felt

and the entire hat is so designed as to becomingly frame the face. Speaking of bows, not of ribbon but of felt, they are adding a piquant note to scores of new hats. Now that the vogue has started, milliners are "throwing” a clever bow wherever fancy directs. Sometimes a sprightly little felt bow finds its way to the very tip-top of the crown, or it saucily poses over one ear. or it jauntily rests between the eyes on the very edge of the rim or perhaps it finds placement across the back at the nape of the neck. Spotted felts are ever so smart. Sometimes they are pyrographed with a hot needle as was done in case of the French cloche model, shown here at the top to the left. ’Then again hand painting is the method employed. The felt helmet to the left is a mode much favored, as it serves admirably to wear with fur-collared winter coats. In black or gay colors it is alike favored. Side feather pompons effectively trim many a felt this season —both cloche (as pictured) and toque. Usually they are an accurate color match. A tendency to bring the trimming from the top crown is noted in some

SHOWING VARIETY IN FELTS instances. The gold-braided quills it the side of the felt cap in the ova) are caught to the peak of the crown with an ornament. The girlish beret shown last is of burgundy felt with stiver galloon trimming edging the crown band/ A tiny rhinestone ornament catches the end of the band in position. JULIA BOTTOM LEY. <©. 1928. Western Newsnsper Union.) Yellow Back New color combinations appear tn the sportswear field. An English ensemble is of hand-woven black homespun, shot with four tones of yvllow, while the angora sweater blouse is the brightest yellow. Loose Panels The back of the‘Skirt of a wine red tweed suit has two four-inch wide panels that hang bejow the skirt’s hem, to carry out the effect of two box plaits above the belt of the coat.

<7he KITCHEN CABINET . (©. 1928. Western Newspaper Union.! J ’Tis beautiful to leave the world awhile i For the soft visions of the night. And free, at last, from mortal care and guile. To live as "only in the angel's sight. *• sleep’s sweet realm so cosily « shut in, ’ "here, at the worst, we only dream of sin. .. —John G. Saxe. J MORE about lamb The breast of lamb is one of the , most tasty cuts when proper! s

cooked and served, It is especially well flavored as it contains a large amount of extract ives. Stuffed and rolled then roasted it is a choice main dish. Stewed

and served with peas it is a most wholesome dish. Cover with strips of bacon, season well and add one-half cupful of water and bake threie-fourths of an hour. Served with potatoes baked with it and basted with the pan tat, one may have a Whole meal in the baking dish. • Scrambled Lamb.—Cut up two cup , fuls of leftover lamb, beat four eggs and add four tablespoonfuls of milk. ! Alix and scramble in butter in a hot ■ frying pan. Serve with French fried 1 potatoes piled the laijib on a j hot platter. Scotch Broth.—Cook a well cut ep ' lamb shank in one and one-half quar - of water. Season well with sa i ; when the meat is first put on. A< I ! two cupfuls of diced potatoes, ot e ' cupful of diced carrots, one-half eu •- ful of carrots put through the me t 1 chopper, two onions sliced. Cook u»• I til the vegetables are tender, strain ' and cool if the fat is to be removed. 1 or it may be served with the vegetables. j 1 Barbecued Lamb.—Cut cold roastI ed lamb into thin slices and reneat I them in a sauce made as follows: ! Two tablespoonfuls of butter, onehalf tablespoonful of vinegar, one- ! third cupful of currant jelly and one fourth teaspoonful o.f mustard. Roast Leg of Lamb.—Rub salt pepper and onion all over the meat Insert small slices of clove of garlic in the meat, using one clove Place in a hot oven and sear th* meat on all sides. Add one-lvalf cupful of water. Slice two tomatoes and one onion and place around tlit lamb with six or eight potatoes. Roast in a hot oven, basting the vegetables often with the meat. Serve very hot with the pan gravy. Mint sauce is always good to serve ; with lamb. Chop one-foprth cupful of mint, add a teaspoonful of pow dered sugar and pour over a tablespoonful of boiling vinegar. Serve with the roast. Uses for Leftover Turkey. There is not, as a rule, much reason to study leftovers for turkey, when the

prices for the bird are so high. Howeyer, when one does not have enough at the festive board to “lick rhe platter clean,” here are a few suggestions: Turkey Bombay.—-Cut the turkey meat into half-inch pieces. Heat ofae tablespoonful ot .

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fat, add one tablespoonful of minceii green pepper and two minced onions; : brown five minutes then add one-half cupful of chopped apple, one cupful of uncooked rice, two cupfuls of consomme, one-half cupful of strained tomato juice, one teaspoonful of salt and one-eighth teaspoonful of pepper. Add two cupfuls of turkey meat, mix ’ well and place in a casserole, bake 45 minutes. Remove and add to the hot mixture two beaten egg yolks 'and two tablespoonfuls of grated parmesan cheese. Mix lightly, put all in a greased mold and steam 25 minutes. Unmold and serve hot faith reheated gravy. Creole Turkey.—Make a sauce using the following: Take ohe tablespoon ful of fat, add two green peppers and one medium sized onion finely chopped; cook for three minutes. Add one can of tomato soup and one tablespoonful of flour. Season with one. teaspoonful each of salt and sugar; when well blended add six smalt skinned mushrooms sliced, one-half teaspoonful each of chives and parsley. Place a row of turkey slices overlapping each other on a flat baking dish, moisten with a little’ melted butter and heat thoroughly. Garnish the platter with celery and pimento strips. Turkey Country Style.—Trim off al! the meat from the turkey, leaving it in as large pieces as possible. Put the bones and skin in a saucepan, add one carrot, two potatoes and twelve small onions all cut into quarters. Cover with two quarts of water, any leftover gravy and cook well covered for an hour or more. Strain off the broth, ' leaving the vegetables. Thicken the'' broth with two tablespoonfuls each of ' butter and flour cooked together. I When the thickened broth comes to a boil, season with salt, pepper and cayenne and pour into a deep dish. Add the chopped parsley and-’celery, vegetables and turkey and serve. z Collegiate Mammal* From a Boston paper (in the language peculiar to those parts): “Football is a squirming struggle on a striped plane, entirely surrounded by I sloping ramparts of ululant fur-bear- | ing mammals.” —Detroit News. Chemistry and Cotton ! The first noteworthy new applica- ’ tion of chemistry to the cotton indan- ( 11 try occurred in 1844. when John Mer- ' I cer discovered the process now known ’ I as mercerization.