|
a —
dictory, Scientists . Contend,
Known Physical Laws.
liquid. now. losing heat, the ques:
occurs, how did this heat
is certain that it cannot
in the ‘sun through an in y
nity of past time, since as long
i must have-been
issipations a the finiténess o
» of heat in bis body. |
: sun’ must therefore either have |
been epeated. as an active: ‘Source of heat |
it some ‘time of not. immeasurable an-
tiq ity by an overtuling. decree, or thei
eat “which he has already radiated
qaw y and that hick ) pases
Mnust have been an bya or
process following permanently i
RWS.
Vithout pronohncing the. former suppo-
tion to be essentially ineredible, we may
i“ ely say. “that it is in the highest degree
ip probable it x can show the latter to
tory to knows plysical
; “do | show ‘this and more by |
inere pointing to certain actions zing
Bave-given. the sun heat enough to count,
or all we know, of his past radiation and
present temperature.
& It is not necessary at present to’ enter
at length on the details. regarding the
meteoric theory, which appears to have
een first proposed in a definite form by
ayer and afterward independently by
fWaterston, ' or regarding the modified
pothesis of meteoric vortices, which the
writer of the present article showed to be
ecessary in order that the length of the
ear, as known for the last 2,000 years,
nay not have bee hoon semalbly. disturbed by...
heir sessions which the sun’s mass must
ave had dutag that period, if the heat
adiated asvay has always been compen-
ated by heat generated by meteoric in-
ux.
: We may now believe that all the the-
gries of complete or nearly complete con-
pmporaneous meteoric compensation
hust be rejected, but we may still hold
tat “meteoric ® % 2 is * * * not
v FER to eXINt asd Cause of Solar]
ent, but it is the only one of all conéeiv-
ble causes which we know to exist from
pdependent evidence.”
ws: The form: of meteoric theory which now
pems most piobable,’ and which “was first
@iscussed on true thermodynamic ; sprinci-
es by Helmholtz, consists in supposing
the sun and its heat to have originated in
a coslstiopd of smaller bodies falling to-
: gravitation -and” gener: |
must do, tding. tothe
oan by Joule," in’ ex-
Frecrtain
e Principle of Meteoric Formation | o
by Mutual Gravitation Not Contra- ceived.
to
5 ic ical acti 1 :
The sun being assumed. to be an jncan- | hemical action we know,
as it foe | EE
a e
40 pe + my, or
recludes the" supposition of an Seah,
e
the t
and ‘eomplete explana- |
ong AA (OF, THE thou oF olar-heat can scaycely be doubted |
of Belt Ye ‘hen the following reasons are consid- |
nn a
First.—No other ‘natural explanation,
xcept by chemical action, can be con-
Sceond.—Theé. “ellemicall Ltheory he qukie |
insufficient, because the most energetic
taking place
between substances amounting to the
-whele- SUIS. 1888, would -only generate
about 3,000 years’ heat.
Third.—There is no
[icpunting_ for. 20,000, 00 years’ heat by
the meteoric theory. | a
nd this article to too great |
the principles on which this last estimate
is founded.
It is enough to say that bodies, all much
smailer than the sun, falling together
from a state of relative rest, at mutual
distances all large in comparison ith
their Jiametets. and forming a globe of
t fom. hsity equal in mass and diam-
tha sun, ‘would . generate an
a, a ‘heat which, accurately calcu-
lated according to Joule’s principle and
experimental results, is found to
20,000,000 times Pouillete’s estimate of
the annual amount of solar radiation.
The sun’s density must, in all probabil-
ity, increase very much toward his center,
and therefore a considerable greater
“amount of heat than that must be sup-
posed to have been generated if his. whole
ass was formed by the, coalition of.com-
aativety! hall bodies. ..On the - other
hand, we do not know how much heat
may have been dissipated by resistance
and minor impacts before the final con-
glomeration, but there is reason to believe
that even the most rapid conglomeration
that we conceive to have probably taken
place could enly leave the finished globe |
with about half the entire heat due to the |
amount of potential energy of mutual
gravitation exhausted.
We may therefore accept as a lowest
estimate for the sun’s initial heat 10,000,-
000 times a year’s supply at the present
rate, but 50,000,000 or 100,000,000 as
er density in his central parts...
The" considerations adduced ahoye re-
garding the sun’s possible specific heat,
ture render it probable that he must have
Leen very sensibly warmer a million years
ago than now, and consequently, if he
has existed as a luminary for 10,000,000
or 20,000,000 years, he must have radint-
responding number of times the Jrerent
year's amount. of loss 3
It scems, therefore, on the whole, hod
probable that the sun has not illuminated
the earth for 100,000,000 years and al-
most certain that he has not done so for
500,000,000 years.
As for the future, we may say with
“and ‘heat essential to their life for many
utlnown to us are hid Jo 2 the great
difficuity in. ac- |
ould require something of |
“matematical Ihln n to explain fully |
just |
“possible in consequence-o ‘the sun’s great- 4
rate of cooling and superficial tempera- |
4-ed. away. considerably more than the. cor- |
equal certainty that inhabitants of the §
earth cannot continue to enjoy the light |
storehouse of creation.— 14SSuys in Aad
e reno by -Lord- Kelvin (Appleton & |
Just Like a Man.
Mrs. Stocks—If we move into that
cheap house, we'll lose caste.
Mr. Stocks—Don't care if we do. It’s
the. best we can afford without running
comfortable place. anyhow.
Mrs. Stocks—Huh! Just like a man!
Only so you can be comfortable and pay
“every little bill as quick as it comes in you
don’t care what the world thinks!—New
: York Weekly.
PIOUS FRAUDS.
Memorials of German Traders of the
Hanseatic League.
Facing the lower harbor of Bergen, at
the end of a long row of quaint old ware-
houses, stands a venerable building more
‘tham 700 rears old, called the Finne-
gaarden, one of the counting houses of
the league, which has been preserved in-
tact and is now a museum filled with in-
teresting relics of that celebrated corpora-
tion. They show how its managers and
- employees lived and conducted business.
‘ The ieague owned the harbor and a con-
siderable portion of the city and con-
| trolled not only its manufacturing, mer-
cantile trade and foreign commerce, but
also its fisheries, which have always
been its most valuable industry. Bergen
then, as now, was the greatest fish mar-
ket in the world.
The management of the business of the
league was intrusted only to Germans,
- who were imported for that purpose, and
were not allowed to marry lest their
wives should learn its secrets. The man-
‘agers and clerks were housed in colonies
“of fourteen, each colony having control of
‘certain interests and keeping separate ac-
‘ counts of its transactions. The men
slept in cupboards built into the walls in
. a curious manner, They did their own
cooking. They had their own church,
with priests imported from Germany.
i They were pious scoundrels, as the evi-
| dence shows, for along with their cruci-
' fixes and prayer books and pictures of the
| saints are records showing that they kept
| two sets of scales—one for buying and
one for selling—and the attendant will
show you a parchment book in which
' the manager notes for the edification of
* his employers that he cheated a fisherman
out of 200 vogs of fish—a vog being thir-
ty-six pounds—and invokes “the blessing
of God upon this small profit.” The in-
scription over the door of the counting
: house reads, “Without God’s blessing all
| is vain.”
The money was kept in an immense
' ironbound chest, divided into compart-
' ments of various sizes, some of them
holding a bushel, in which were deposited
: the various kinds of coin until the collect-
or came to make his periodical settle-
ment. At the bottom and in the sides of
| the chest are secret compartments for
g cobeealing gopéraots and other papers of
million yeats: longer unless sources how |
hopelessly into debt. and, besides. it’s a'|
d, juste wedsin
-| rectly.over the fire.
WASTE IN RESTAURANT DISHES.
‘Reckless Extravagance In Serving
Portions to Customers.
“My wife being out of town, I have
been dining around of late,” said a gentle-
man who likes to get about a bit among
men and see how others live.
that struck me most forcibly was the
“enormous waste there is in the better
class of restaurants and why managers
should permit it when it could just as
well be avoided. Take this as an exam-
ple: I dined at a big hotel on Wednesday
night. That being ‘fish day,’ I thought I
could get some first class fish and tried it.
I got what I wanted—a bit of sheepshead
that was superbly cooked, finely served
and as good a piece of fish as I ever put
in my mouth. I had celery with it. The
charges were moderate enough, I thought,
for the quantity of food I was given.
There was fish enough for four persons |
and celery enough for three at least. No
half portions were served. Now, I would
as soon have paid the same price for half
the quantity of either dish and would
then have thought I was abundantly
served. More than half my order went
back to the kitchen, and I felt as if I
were in a measure responsiple for a part
of that waste in consequence.
“Of course it was none of my business
to philosophize that there were hundreds
of persons who would have been made
happy could they have had that which I
could not eat. Neither is it any business
of the hotel people. But why in the
world whoever has charge of ser rying the
food should give one man so much more
than he can possibly eat is a question in
the economy of running hotels and res-
taurants that bothered me then and both-
ers me still. It is a custom in all first
class places, and the reason for it is a
puzzle that seems beyond solution. Two
| men could not have wanted what I had in
one portion of fish if they had anything
else, and there was hardly a man dining
at this particular place that evening but
had either soup or oysters to begin with
and followed his fish course with some
other food—either a solid meat or a sweet
of some sort.
“It would seem as if economy were one
of the things never thought of in the
management of restaurants. Yet it
strikes the average man, I fancy, as one
of the first things that would naturally
be considered if a place is run for the
profit there is in it. I am not yet con-
vinced that restaurants are conducted
solely for the fun of feeding the public.”
—Hotel Register.
CULINARY CAPERS.
Add a pinch of salt to coffee to give it
tone.
When making bread in cold weather,
first warm the bread pan, the flour and
the kneading board.
A tough piece of meat can be nicely
a double: broiler. . It will take
twice as | ong, however,
‘When pan broiling chops, always od
' them for a minute on their ends that the
“The thing |
.a8 if cooked, di-
i laces,”—OQur Dumb Animals.
fet. edge may be. cooked. crisp and brown PRIAcCeS
instead of remaining pale and unsightly.
If you want cake to be very light, it is’
best to sift the flour three or four times.
Everything should be as light as possible,
but too prolonged stirring after the eggs
are added may make the cake soggy.
The next time a creamy rice pudding is
made, one of the sort that is without eggs
and compounded only of rice and milk,
with slow cooking, try adding a teacupful
of blanched and finely chopped almonds.
Cold lamb or mutton made into a mince
or hash with boiled rice and finely chop-
ped green peppers is a dish to remember.
The peppers are used raw, getting the lit-
tle cooking needed for the tiny pieces
when they simmer with the meat and
rice.
A Reminder System.
The Philadelphia Record thus quotes a
business man: “Unless a man has spe-
cially schooled himself memory is bound
to be treacherous sometimes. I don’t
trust mine at all any more. It has gone
back on me too often. Besides, a postal
card only costs a cent, and I always car-
ry a lot of them around with me. My end
of the business calls me away from the
store a great deal, and no matter where I
may be—riding on a street car, walking
or in one of the numerous places of busi-
ness which I frequent—when an idea oc-
curs to me that requires my attention I
jot a memorandum of it down on a postal
card, address it to myself and drop it in
the nearest letter box. Some days I will
send a dozen postal cards to myself, and
the next morning they are on my desk
awaiting me. I have been doing this for
two or three years, and I think it’s a
pretty good system.”
A Hard Question.
When I was quite a lad, long before I
became a preacher, I had some very diffi-
cult questions put to me, one especially
so, as I considered it. The Sunday school
was rather a new thing in the section
where I lived, and it put a great many to
asking and answering questions. A little
girl came to me one day as on a mission
of great importance and began to ply me
with questions, I answering them, of
course, the best I could. She asked me
who made me. why God made me and a
number of other questions, and then,
pausing for awhile as if in a deep study,
she said, “Why did God make you so
ugly 2” ;
That was a very hard question for me.
I was obliged to ask for time and have
never answered it yet.—Homiletic Re-
view.
Swedish Politeness.
In Sweden it is a common custom to
hold the hat in the hand while talking to
a friend in public. At the same time to
avoid the dangers of colds in winter it is
not unusual to see announcements in the
daily papers informing the friends of Mr.
So-and-so that he is unable through the
doctor’s orders to conform to this polite
usage.
Lots of Water.
“And what is this?” asked the visitor.
“This is Wall street. It is the most
celebrated of all our American watering
Car ram
A DAY OF SCRUBBING.
The Real Thing In Housecleaning In
Dutch Homes.
It was understood generally, says Mary
A. Peixotto, writing in Scribner's on
household ways in Holland, that our mod-
els would not pose on Saturday, that day
being devoted exclusively to houseclean-
ing within and without. Early in the
morning every stick of furniture is rub-
bed and wiped carefully and taken out of
the house. Then the women, with their
skirts tucked up, entirely flood the rooms
with bucket after bucket of water
brought up from the canal by means of
the shoulder yoke. With broom and
brush they souse and scrub the red tiled
floor and finally pull up a plug in one cor-
ner to let the water flow out, let us hope,
into the canal.
While the floor is drying a great polish-
ing goes on in the street. Quaint old
brass lamps and candlesticks, tobacco
boxes and ash trays, huge milk cans—all
are burnished until, like golden mirrors,
they reflect the red cheeked, white capped
faces bent over them.
The lacquer man is busy on Saturday.
He goes from house to house painting the
bread trays and honey cake boxes with
designs of gaudy birds and wondrous
leaves and flowers.
The street is in a turmoil until noon,
when order is partially restored and the
scant midday meal partaken of. In the
afternoon washing is resumed. The ex-
teriors of the cottages are scrubbed from
roof to pavement and every trace of
mold removed, for in this low, wet air the
green moss gathers quickly. Then the
brick pavements are drenched and care-
fully dried, and I have even seen the wo-
men slip off their sabots and tiptoe to
their doorways in their woolen chaussons
so as not to soil the immaculate sidewalk.
Lastly toward evening the entire vil-
lage goes to the canal, and all the sabots
are washed and whitened with pumice
stone, spotless for the morrow. On Sat-
urday evening all the pickets of the low
black fences are decorated with rows of
dripping footgear carefully graduated in
size from the big wooden shoes of the fa-
ther down to the tiny sabots of the youn-
gest born.
Stockholm Impregnable,
There are a lot of picturesque old cas-
tles and fortresses on the coast of Swe-
den in which garrisons are still maintain-
ed, but they would not last an hour if at-
tacked by modern guns and projectiles.
They are re-enforced, however, by earth-
works, with the very best of artillery.
Swedish guns rank among the highest,
dnd several Swedish patents in ordnance
have been already adopted by the fortifi-
cation board of the United States. All
the harbors are protected by torpedoes,
and Stockholm is absolutely impregnable
from the sca, being situated upon a. fiord
or bay that cannot be entered except
through passages that are narrow and
: easily defended.
When a screen in a room has caused
callers to wonder what is concealed be-
hind it, it has served its entire purpose.—
Atchison Globe.
a ERAN al an -