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Medicine Hat News 1896-01-02 - 1899-12-28
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Date
1898-12-22
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Mis ako chien ee a FOR T HIN GANTA CLAUS. Bez. ay peace op Christmas night, Te me ses he; rentet hints Sinus to-aight it ketchin ol Sante as . . him fas with a big, stout ing. : An. takin his pack an everthi We two together, I think we miset, Work it a way, What ay. ao eh of Sei aeaa tomtenth he said at we oughtn t to. Mla te, maybe, ht ketch me, ne madpe, tdo, could tell our-old well to be bis lit- An carry me off no take us where n KF atop us way vows) So Ta never came ba Aa gor erandpe an the, an lt; would get him another new, nice little bey, an gra said, wux no danger of that. Was big an tall gt; 2 all. so EA la neat mm with that te cene't tired tar tomer een Breas he hoe ae Ghat would be iE BOYS. S25 lt;i gout I pect Sammy Smithers i a big, old Nar. me an Sammy fight about ttand No, you'll mot. sloop right now. becaase ' bo you spo EM get a bike in my stocking P* No, 1 do not Why? , se you're not big enough t But ting longer an longer an' Nowg-that wilt do. You shut right * Sammy, be thinks be'll get cycle, But TH bet he don't. I would- at Want ove. They're only fit for gitlelt Glad Tain't a girl, because you spose Wil get a railroad train, With real smoke an steam coming out ot itr No, Ido not, bot Pa rather have a steamboat to float in the bath tub or a real gun to shoot with, know a boy Pa kill if I bed a gun. Won't you buy me No, and I'l not bay you anything it you don't go right to slesp. *Well, I guess I will. I don't want too know, anyhow. T'm asleep now. pa- pa. My eyes are shut just as fight Tm ail asleep, Are you, papa Yes. Bo ain J. thankful that ho dees not bear any- thing more from him that night. Wo fix ol Sets Claus clean throagh. Aa po you see, randpa an me, Made tous what we'd each have to do. Jes wo two did celts Aft 4 gone to oid is sll About how ol? Santa Claus i jooked, With the mck an the strap to bold it in place, An with long, white hair all over his oe, ; An big furry co t an ith mittens, too, sAn cap an could Tell lots ef he would Ef boy had been. good ef he: want- ed to. We wuz settin an talkin jos grand- pa an me An beerd 4 Jes like sleigh-bells ring, An in come Santa Claus, sure as could be An stomped the snow all off'n his clothes An slapped his hands bard an rubbed his nose, And be never one t noticed my grand- pa an me, Aa went right there Where it hung on chair An be filled up my stockin ex full ex could be. An then, six, jes os he wuz a startin My. grandpa, be, oh yy grandpa, be, Tuck me off'n his kneo, An jumped an keiched bing an would- n't let go, An old Senta Claus pulled grandpa did too, Till he said at he's stay ef we vwant- ed him to. said at we wouldn't need strings, becnuse i He didn t like strings, y tuck off his things An air, it wuz pa at wuz Santa Claus HE WANTED TO KNOW, An faquisttive Youngster's BHtorts to Ubtain Information. Papa vets 2 o'clock in the morning, and Higgins was leepy as the average man js at that bour, but the little ad oF Ii Bie Ge bee Bee DE just as wide awake as some children are apt to be at any hour of the night. What is jt? sis papa. When is Christmas? Ob, before long. When is before long f Well it's soon. You go to sleep. I don't want to. I'm all waked up. How soon is Christmas Next week Monday ft No you go to slesp. he day after Monday No not until Saturday. Now, you shut up your peepers right away. I want to go to sleep. I don't. Say, papal * What do you want re you going to buy me? con't tell yet. wouldn't want you tould, papa. Why not fF Td rather be s'prised, an my An he to if you you'd know Iwan geing to do it. Say, papa, papal Whut mow f* n't is, isn t: there f eas . Sammy he said you and my mam- mia was all the Santy Claus there'd be in (his house. He was u big old liar, wasn't he? There there? Don't you ever call any one a Har. Not eventwhen they are onef' Not at ell. if there litter'n you are, Tar Well, he is one attthe same, ian't he? You, go to sleep. You're not Santy Claus, are you, papat If Sammy Smithers says so again 'l well, I guess I'l break his jaw. Don't you ever let me hear you say such a thing again. Now you go to eop of maybe you'll not find any- thing at all in your stocking, Ohrist- mas morning. Tp goed Fok, don't know. G What yon s'pose TM find there if w THE MISTLETOE BOUGH, Among the votaries of the carly Druids there was a superstition that the houses should be decorated with, evergreens in December in order that the sylvan spirits might .enter them and thus be kept free from the blast of the cold north wind and the frost until a milder season renewed the foli- age of their usual haunts. . The Christmas tree is* really from Egypt, where the palm tre puts forth w branch every month, and where a spray of this tree, with 12 shoots on it, wae used in Egypt at the time of the-winter solstice as a symbol of the year completed. Who does not know the poem begin- ning: z The mistletoe hung in the castle hall; The holly branah shone om the old oak Years ago over every man s door in England hung a sprig of mistletoe at this ceison. There still hovers amye- tic charm bout the mistletoe, and many a girl now, with a thrill of ex- pectancy, places a branch of it under the chandelier or over the door. Ac- cording to aformer belief, when a girl is caught and kissed under the mistletoe a berry must be picked off with each kiss, and when the berries have alt been plucked the privilege ceases, Among the ancient Britons the.mis- Ueto that grows on the ouk tree was the kind held in favor. Beciuse of its heathen origin itis mot ued often in church decorations, a fact which is re- fecred to by Washington Irving in his Bracebridge Hall, where hehas the learned parson rebuke the unlearned clerk for this very thing. holiy or holy tree is calied Ciriat s thora, because it puts forth its berties at Christmas time, and therefore is dark leaves tions. With its glossy, ries, It 14 an attrac find bright, red be ithe Fe feast of tabernscles with and flowers, The inurel was ured at the earliest weytul occasions and is significant of peace and. victory. In some places it customary the leaves curl and crackle in the heat and flame. mastide. s . ADAINTY CHRISTMAS GIFT. He and Usetut Bag, delicate thein, luce,-and whether bag may be mannsr: fnaterial fourteen inches square two pieces of the xams size of the four pidess together, lining them toy the edge, using machine or overhanding them together. seam, er, work 9 lite across each of the four corners of the square. About work two but sides of this f silken tasse) ta the Met tha togeare and of th four cor cord through the faciag arou: the circle, bringing the corda out buttonhole. Finish each leach together. Pull these cords and haveagracefal and Then you're not Santy Clans and dainty Christmas gift; But you'll go to iy in digger an big- jor all the tiimo, na my lege. ln get- ri Te. ts at teast-stitt,-and ttecing ts, vin the and espsoially fitted for church decora- to this pour 11-2 ox, of German yeast W-6 -to--decorate at thelr evergreens tim s of th: Ho:num. asedeco ation or this all well together, and when it is to throw branches oflaurelon the Chris mas fire and wateh for omens while The evergreen tree is a symbol used as the rival of nature, which, astro- nomically, signifies the return of the sun. Hung with lights and offerings, butier, dust i tho tree has for centuries been one of the principle characteristic of Christ- Diecctions for Making a Simple but Attras- Wancy bage of all shapes, sizes and ihe ds sre among the most useful ond acceptable of gifts toa woman: Baga may be made of cotton, silie, plush, or square, ToTH, Use will be found fer A simple but excesdingly attractive shred almonds, then pour over it all made in the following Take two pieces of handiome and mo such thing asa Santy Claus. There ihinner materia for the lining. ri to her sround stitching, Put a five cord around them to cover the Then in some pretty herring- bone atiteh in silks af contrasting col- three inobea from the corner, or at the deep- take these stitehes throuzh together with ao inch wide bias strip of the lining material abd hem it down upan the lining side; then yn opposite long of the other tassel. upon Run s cord hanmall tassel and tie the two ends pretty ag a Some Christmas Daintics. Goose Ple Bone nice goose and 8 good-fowl; atuff the latter with any nice forcement, ar evenly detiostaly seo soned sausage moat, and put It into gt; the goose, then lay those in rated Lorust, lined- with some: of the torce- mest, and fill up all the cofmers with forcomeat, hard boiled aud quartered of sliced eggs, truffles, eto put-about 1-2 Ib, butter ent up amall on thetop, then cover with paste, and bale thor oughiy. In Lincolnshire Christma: dish was made by boning firet tur- key, then laying op this boned fowl; thea a boned pheasant, next par tridge, and either filling thi with quail or ark, stuffed with truffled forcemeat, or filling the partridge it- wolf with the pate de foie gras: Esch bird was then folded Yack into shape. the interstices being daintily filled in with strips and thin slices of ham or bacon, tongue, trsiflo, etc., the turkey being inst of all, wrapped round the wholo and skewered into-ahape with fine skewers, the drumsticka and pinion bones-being lef in te preserse the shape; and the whole was then roasted or baked, as most convenient, plenty of the beat buttar being allowed ir Dating, which must be constant and generous. A similar dish to this Used also to be made'in the days when wildfowl were especially plenticul, wich wld, goose, and various wild. duck, imning with ihe w: i Sod cnding with eas or otber of tho ting water oiras then common in the fens. To this no tame bird was ad- mitted. Yule Pie Line a raised pie mold with fine, puff paste, and spread on it g layer of very delicate sausage have ready two. chickens ent up. ints neat portions, sweetbread slso cut up, some truffles, artichoke bottoms, quartered, cockscombs, mushrooms and quartered hard-toiled eggs. Pack the bape with these, adding littis strong chicken stock, cover in the usual way, bake, and when cooked add little more chicken stock, boiled witli an equal amount of thin cream. Eaten hot or cold. This is,equally good made with game, but then the stock added must be made from gane, and richly favored, together with little sherry. Christmas Pastry Crush to a fine powder 1 Ib. of sbslled and blanched hazel nuts, andstirto them Sox. sift- ed suger, a pinch of vanilla powder, or a small plece of stick vanilla, crushed with the nuts, and work this all to o light paste with the whites of two well- frothed eggs; rub a baking tin lightly over with white wax, and put thin paste onit in spy little shapes you choose, and bake in a hot oven. Chocolate Macaroons Shred finely 1-2 Ib. sweet almonds and mix them with 1-2 Ib. powdered vanilla chreolate, and work into this the stiffly whipped whlles of three or four-sggs; shape them into Tittig round cakes on a buttered tin, set blanched and baly- jed almond or pistachio'on escb, and bake in s moderate oven. Holstein Christmes) Cake Warm land sift 2 Ib, of fine flour, and pile it on a pastry board, making hollow in the centre with your knuckles, and in- dissolved in a little mill, and three eggs whisked up with a little tepid cates ney erated Fin 3 lemon, 3 oz. of caster sugar, short quarter-spoon(ul- of salt, a little pow dered cardamums, and ginger; ;thoroughly mixed work into it gradi ally 1.Ib. of fresh butter ext up into pieces, and, lastly, 4 0 , each of weil washed and dried currants nd stoned raisins; knead it all well (ogether. beating it with (he bands till it rises in Labbles, then let it rise again in a warm-piace-when you-rol- t tp In- to thick cake; let it rise once-mors, then cover St over with tiny dale of with sugar and cinns- mon, an bake in a good hot ovem. Royal Cabinet Pudding Take a day- old loaf of brioche paste, and slice It, balt an inch thick. horizontally, spread- ing each slice with a little sieved apri- cot ham, and with a 2inch or a 31-2 inch cutter, stamp the centre out of alt bot two of the slices; now put it back into abape. with one of the whole slices at the bottom in a well-butter- ed mould, and fill the hole in the cen tre with mixture of well-drained pre- serve fruit-such as pineapple, apricots, dried cherries or stoned raisins, and - custard made wich one pint new milk. four eggs, and 2 ounces or three ounces of caster sugar; tet this soak, well in- to the cake, and when the liquid is a most all absorbed, cover it all with the second whole slice, which should also have been lightly soaked in some ard kept back for the por Powe. Place the mould in a tin of hot watorand poach foran hour ina slow oven, Let it stand for s little after cooking before turning it out of the mould, and serve with the followin satice: Bring to the boil together bal a pint of white wine, half pint ot hot water: the peel of half an or Snge and of half a lemon, and sugar totaete: ax soon agit bolle ap lift tt off tha fire remove the orange and lesen peel, add half s cupful of stoned raisins, a tablespoontul of shredded si- noms, and-s tablespoonal-of rery finely shredded candied orange and lemop peel; cover this all up closely and let it stand for an hour, and when wanted let it just boil up again and Use it. Mande-Mebt-Spelse Whlak up the yolks of five eggs with 81-8 ounces of sugar and 81-2 ounces freshly ground almonds, and bea if all well together for fifteen miputes, then add 6 if ounced, sifted flour alternately with .avarly through in small stitt froth; pour it all into. well-but- tered mold aad bake alowly O d Germay Potoakes. Well wash 10 oz. of treat butter, and beat ft to o cream, adding, gradually, 12 ox. of fine sifted flour; meanwhile another per- on jd work. together, till thick and foamy, 8 oz. of canter sugar, the yolks of ten sgqx, 21-2 op, -sweet al- monda, and 1-2 oz. bitter ones care- tally blanched and pounded; then the two mixtures should be blended to- gotber, lastly tbe rind ofsiemon rab bed off on lump or two of sugar, and of salt; the whites of the stiff froth must be in 8 mould tBickiy dustel with sified crumbs and sugar, and then baked for full hour in a moderate oven. This, can Fruit Bonbons. Rub any nice through a sieve to a mooth puree, then boil.a pound. of angar to the crack, and pour half of it on to large dish or a marble slab, which should have previously been brushed over with almond oll. Before it is quite wleved jan then pour the-sest of the boiled suger on: top, forming a nort of sandwich of boiled suger and jam. Now take knife, in almond oil, and with it out the still warm sugar aquares, lox engers, ete., as you When the sugar ie Gold and set, break it up through the cuts, and wrap each piece up separately either In butter er col- ored tissue paper. These pre much ared for: trees. Home Made Renhens Fill ape or two shallow wooden boxes, such as Fry's chocolate is sold in, with finely ches: to - two inches-. thick; smooth the surface over very evenly with the ruler or roller, then with a button mould mark it out in little hollows all the sume depth, and not too close to one another. New boil good cane loaf sugar with a very little water till on lifting up a little in the skimmer, shaking t over the pan and then blow- ing through the boles, little bubbles will rise on the other side; color this syrup with any harmless vegetable coloring, litt it off the fire, and for each pound of sugar used pour in two or three tablespoonfuls of liqueur to taste, mixing it well with the sugar; now pour the Iatter into a small skil- let with good spout, and let the mix- ture flow very gently and carefully into the little starch moulds, dust them over with a slight covering of the powdered starch, and set them overnight to dry in the cool oven. Next day take thenr out; snd, though crisp. on the surface, the interior will be found quite livid. Wrap these up an you did the fruit bonbons. Choco- late creawas ean also be made by. melt- ing some rich vanille chooolate, then pouring it in the same way inio ttle starch moulds, dusting the tops with little hundreds and thousands, end letting them dry as before. Or try Pistachio Barley. Grate aufficient yanilla chocolate to fill teacup; put this in a pan with s teseup u of water, pioce of very fresh butter, and four ter will form o stiff ball, then stir in quickly some blanched and abred pists- ohios, and pour the mixture into a iire tin previously brushed over with almond oil; mark this out in bars when dry pack tt fi in an airtight tin. Brandy cherries, again, are delicious if drained a little, then dipped by their stalks into royal -ing, colored to t and allowed to dry on a reversed sieve at the mouth of a cool oven. SOME SEASONABLE SWEETS. Acuits lose more or less of their taste for sweets as they grow older, Dut it is safe to say there is none who does nol remember his or her child- hood longing for favorite candies, What better opportunity could there be for parents to recall the plea:ures of their early days, and to give the ebildren a happy time, by assisting them in the ig of a few tooth- some dainties Christmast In re- mote pl.ces where confections are not to be found, and the general supply aiors is- chs ony resource, ths recespes give willbe found most suitable.- Mol Candy One quart New Orieans molasses, one pint of brawn sugir and o tablespoonful.of butter, put into saucepan, and let it boil twenty minutes; skim occasionally, but do pot alir. When done udd to the mixture two tablespooniuls of cream of tarcar, one (easpoontul of rode, and one tablespcoaful of vinegar. Pour onto uiteres plites and-tet it stand until cog enough to pull. Cocoa Macaroons One freshly grat- ed cocoanui, add to this one pound of pulverized sugar ond the white: of two eggs Set it om the fire and stir see the bottom of the saucepan as you stir; then remove from the stove: Have ready some sheets of oiled paper and with spoon and. fork drop small cakes ofthe mixture on the paper: Set in a very hot oven until the tops are brown, then they are done. Pineapple Cream Put one cupful of eait spoonful of cream of tartar, and piece of butter the size of an egg finta saucepan, and tet wants to boil fiftesn minutes; do not atir while cooking, but cream it thor oughly when taken from the fire, fla yoring It at the same time with ex- tract of pineapple: Roll into thin jabest or pull inte Mat, thiw sticks. SILESIAN SUPERSTITION. In Stlosin there Is a superstition that boy borm on Christmas day must be the whites of the eggs besten to brought up lawyer or he will become oun ither nately with 9 pound powdesed white starch, about 11-2 in- root paper (ane ; til It becomes so 1 30 stend apon a stove with a moderate steady heat. It SOME CHRISTMAS CAKE, The bome maile cake 16 manipulered with wellwashed hands, and kre Jeyes for all contrabahd substances, while none but the best materials are permitted te enter into ite compoai- ton: and if leas showy iy appearance, ap professionals have ways that aro dark in the matter of icing snd gen- era finishitcan at least be eaten in perfect confidence. + But it a quite time to begin its manufacture; and among several good reocipts for this crowning triumph of the cake-maker s skill, this old-fashioned fo for Bride's Cake oarries oft the palm. . Everything that can be prepared the day the cake in made should be-ready st hard, sg by thus Jividing the Isbor it will not appesr-so bereulean s task: One-pound of powdered wugar and 14 on, of butter are first creamed as Jsmoothly as possible, warming them little t first if the weather is very cold. Twelve eggs are then beaten to the extrema of lightness, and work- led into the butter and stgar alter very hard. When well mixed, add 1 table-spoonful of cinnamon, 2-of mace; 2of cloves, sifting. them all, and 1 grated nulmeg, with o gill of eream and balf a pint of brandy. Then Sibs. of raisins, seeded and halved; 2 Ibs. of sultans, picked, washed, and dried; 1 Wb. of currants ditto; and 1 Ib, of cit- ron cut into strips all the fruits be- ing well dredged with flour. Mix them in by degrees G2) tteough the-mzss. keeping out one-quarter of the citron to strew on the top, and stir for ten or-fitteen-minutes aa bard as possible. A table-spoonfal of orange-flower wa ter added at the lest gives delicate perfumed finvor. Bake in pans lined with buttered paper, nearly filing them; smooth with a wet knifeblade; and bake in moderate oven about three hours. Leave in tho pan until cold; then rub it-with flour, wipe with a cloth, and ies with white of-egg icing, finishing with chocolate or orange icing. A delightful fruit cake of a golden- brown tinge is known as Genoa Cake although, it his been suggested, it might properly be called an almond poundecake, This would-make suf- ficiently rich Christmas cake, and it is prepared with the following in- gredients Haif a pound of segar, half a pound of butter, half a pound of flour, half a pound of atmonds, half pound of cit- ron, 5 eggs, a glass of sherry, and ross-water to taste. Haif. the almonds are chopped coarsely and mixed with the cijron, th while the others are split in halves for the outside of the cake. The chopped almonds and citron are dredged light- ly with flour, and then placed near enough to the fire to become warm, but not-het: The sugar also is stight- ly warmed, and put with the butter in brown sugar; let HEE a ae at win s-bow , being first-worked with the hand, and then beaten vsck- and forth until nearly white und tike cream. To this the well-beaten yolks of the cugs are graduaily added, beating all tne me. the wine is poured in by degrees, minuies move beating, the fiour gently sifved in, and the whites of the eg. It is now stiff batter, but it should be beaten fifteen minutes Jong- er, and then the slmonds and citron added, bux only atirred in. Pour into pan lined with buttered paper, and distribute the halved al- Moads evenly aver the top; The cake ahould be in what is known as goo breadoven, and eard-ioard box cover luid lightly over it. Remove this protection in an hour to let the cake become a golden brown; but if it threatens to become darker, tho cover must goon again. An hour and three-quarters is the usual time for baking this cake, and it should then be tried with a broom twig. A White Prult-Cake is made by rib- bing 1 Ib. of sugar and half-2 pound of butter to Lght-cream, stirring in Gulf pint of milk the whites of 8 eggs nd beating wntil smooth the eggs haying been previously beaten to a. sow. A. of fi with half pound. of corn-starch-and 2 fuin of baking-powder is then sifted in, stirring onstantly, the. juice 6 2 lemons and the grated rind of 1 belag added. The ingre- dients are then thoroughly mixed, and fhe ebole: eaters until the m se is smooth and 1 Tt should be baked in buttered pans in 2 quick oven. What is known as Tuiti-frutti Icing particularly suits thin cake.-and it is really a candy both delicious and decorative. A pound of sugar and s gill of water are first boiled together until the ayrup will bang in thick thread from o spoon, whan the whiles of 2 eggs ar ladded- and the whole beaten until cool. Half s pound of almonds blanch- ed-and chopped. a quarter of a pound of sultanas swelled in hot water, and quarter of a pound of citron chopped fine sre mixed and atirred into the candy. This is a very Christmassy cake, and a-great favorite. One of the grestest triumphs, how- Hickorynut Cake. It ts a triumph be- onuse it appears 20 much richer than 4t-really is, and It is-alwa ytatisfic- tory. cake ia in the shape of a very: plain cup-cake, with a scanty allowance of nuts.in large pleces coattered through It; aud being 90 plain, it gets stale and hard very soon. But hickorynut cake In perfection is done in a differsnt manner .by the following receipt: One cap of butter la creamed with 2 of sugar, and 4 eggs added yolks and whites beaten separat ly. One grated nutmeg and t . of flour stir red-in gradu ly keeping out about 2 ouneea of flour to dredge the nute Stavening-sot aie tl he usual way of m king nut and raising, A Tari Falaing stoned sid soll, amount of hickorynute a6 posaible, are stirred breadoven is the best and wheh finished with a jeing flavored with rose-wat fu: ib a colcr, it is one of the pretti mont delightful of caken. A Strawberry novelty among these uxually very inferior oakis, bul is also xi and dainty. For ono fairsied cok boat tho Whites of 7 aatit they foam, but are aot stiff, untii sugar is adiled, 2 ounces, which ahou d be eaten in by degrons, until very tite . Phe yolks ate then beaten with U-ounices of wukar and 2 of vanilla suxar to thick cream, and the whites stirred Tightly in, 9 bs a ite ee in very 5 butter, a ota ts melted and poured in hot. All is then stir red again carefully until smooth, when it Is poured into buttered pans to the depth of three-quarters of ait inet, and alot inn a oven. The cake in divided into two thin sheots, and the best strawberry jam spread thickly A very handsome cake is made by using four sheots, and the top one with of eg , and strawberry ae the matter of the holidays itis well to take time by the forelock. Most rich improve both in flavor and digestibility by be- ing kept awhile after baking to mel low. A Five-Dollar Christmas Tree. Christmas tree, many people im- aging, must peonumrlly be costly af- faire, but the readers of thin article are assured that thoy can have good Jone and a handsome ong, with no more of an -outlay tha --fiye-doliar. bill - will cover. In the first. place, if there are any big boys in the family now is the time to utilize them. Let them take some Saturday and go-odt far enough to find some woods, and there seloct u medium-sized but good-shaped tree alwaya remembering thai the tree, when in the house, will took much larger than when out of doors. After getting heme trim off three or four of the lower branches. Thea, get a butter tub, take it toa psint-sbep, and for a tow cents it canbe nicely painted with two costs of green paint. When . thoroughly dry have one of the boys put the tree in the tub while the otber fills the tub with stove coal, giving it perfectly firm support. While in the woods the boys should not forget to pullup some ground pine for wreaths, with some of which the coal cana be covered from all inquisitive eyes. Now carry it carefully into tho house and put it in room where it exn be abut up, a8 we wish to surprise the rest of the family, The wax tapers we shal) be obliged to buy. and it is wall to put those on first wiih a Qexible. wire, that eerie the es decorations without danger i taking tire. Now, -mamms always uses several dozen eggs at Christmas time, 0 beg the privilege of bluwing out Ube con- its and leaving the sheila unbroken Five or six dozen will be mone. te some blue, some light-greon, dark- reen ones will not show, and at least half with different shudes of red. as. these latter are very effective. When rough them and : Bildires eo paving corn, which can be strung by running lengths, tie the ends together to prevent them scailering, aed han them on the tree. The next thing isto buy three quarts of cranberries and string them in (he same way; if desired, some siringscan be made of pop corn and cranberries together, stringing alternately pop corn.und a cranberry. Now we must have some (siries. If there are fhy young ladies in ths house they must be pressed into the service. Kf not, then mamma's busy Gngers will surely help. Take ihe little German pictures of children s heads, sow on two or thres. little turlutan skirts, chich may be trimmed with tinsel or silver stars, and suspend them from the tree by a thread. z If, during walks in the fail, ome one has picked and saved some of what the children call rattle boxes, they Aad-their glitter te quite an addition to the tre. We can aleo wet some with mucilage them into flour quurtz sand. There will still be room left forthe gifts If we add one or two things wore. into the service enlint thi cock. Get her (a make and frost a dozen little cakes. Then with h pencil draw baby s face on every one; some moy be crying, some laughing. Take tissue papes, elther pink Gr blue, und cut a circle about two inches larger (han the cake, pink it with the aciors, und an inch from the edge cun in- thread. Put one cake into exch paper, draw up the threead ani it makes little hood for the baby s face. Very likely we had some tarlirsn left from the fairies, and thatoun be uullized by being cut into amall bugs about a finger long, overcusted with any bright-colored worsted, with 1 orsted string run in the top; thew I with candies and hang on tho tee. Tarlatan ean also Le cut in the shape of a child's sock or mitten or any vther There is w pretiy German ousjom of taking as many oranges 4 there are gudsts. Cut the peal through in quarters, pulling it up at the top just enough o insert a wax taper. Place them on a large walter covered with cotton wool and ornamented with lnur- ef leaves. Light the tapers and pass an orange to overy person. All will thea form in line and march around the tree singing some old Christmas byma. Any one following these suggeatioas will be quite as well plvased a8 though they had gone to fancy shop su spent fifty dollars instead of imei . Merriman. before A quarier of pound of flour and 7 or springs with the Most Tea and The average om the -moat import world, would 1 Wheat, Tikis is States, but far fr world ania whole must be given the not the only count subciste largely 0 all tho staple roy potato takes the nua crop being 1 - lion bushels, again: els of) wheat, 2,00 corn, 1,800 million * 750 million bushel total potato ero fully seven-cighth and-ail ber ere 50 por cemt, more. eee sa Tony Bi the head. Her samption per oapl dally average of Next comes Germ ten consumption Her total consur million bushels, o1 of the entire coms Then some the Nei eapite- consumpti then Norway an pounds; France, 7 663, and Canada, other end of the 1 per capita con pounds. The Ur 250 million bushe or 200 pounds for is lesa by 38 pour cosumption in about the same s European Russia t els, or 481 pounds In the consumpt heads the list, bushels year, o7 ohabitant, Nex 300 pounds per miltion bushels. pounds per capi million bushels. Great Britain, an about the same to ele; but Great eopsumption ia 2 pounds for Russia mony, and 230 Hungary. Tn th sonsumption of requiring a total ols. The Nethe per capita. as th quiring 30 mittto ether end of the Dut 16 millions sapite onsumptic Where these -c consumption At the head. of countries stands capita use of 820 314 pounds, and Italy uses but 2 and. Germany on France rea of 36 million bus for food in the gates about 30 n Pounds to each is The use of oat also, aan rule, in 112 pounds per ca 97 pounds; the N en, both 96; Ras . e Italy, ; 45 pounds. use of onta asa f average. of the U: 12 pounds. In estimated that i8 used. for food, or Cariada uses 51 p. Tt 1s in the ua various nations gence. At the hb as to total and tiands the Unit tifan 11,000 miflio ed for thoit use, pertth. Of this 5,000 million pou: Pork, and 600 m the United-Ring of 100 pounds per fraction of thi Irish, sinca their is but 58 pouTd pounds; France, many, 64; Swedes gt; The Gnited Sta hend in the use FULLY i being required iri or 133 eggs to. stands Canads, wi Denmark uses 89. Germany, 78 eges dom requires but aon, and Ttaly bu Tn the uae of divergence. The example, requir pounds, which capita, Groat F lion pounds, or 9
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Image 1226 (1898-12-22), from microfilm reel 1226, (CU1728967). Courtesy of Early Alberta Newspapers Collection, Libraries and Cultural Resources Digital Collections, University of Calgary.