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THE SCKAiNTON TRIBUNE- SATURDAY, DECEMBER 13, 1902.
XTEITHER the heat of summer,
1 V not the cold of winter spoils
NONE SUCH MINCE MEAT.
It is ttieather-proof. The only place
it wilt not keep is on the dining-iabte
good Appetite is fit.il to it. It is
usedin a million homes in the United
States, h1lng tightened the house
life's task. Whenever pies, pud
dings or cakes Are hiked. NONE
SUCH is home-made mince meat
made for a million homes instead
of one, as mince meat was for the
pies "tike mother used to nuke," in
the otdNctv Engtand kitchens.
NONB SUCH stands alone nothing
equal to It In either condensed or wet
mince meat not branded NONB StTCir.
Tut up In air-tight cartoni price 10
cents containing 1 pounds of mince
meat when ready for the oven. Merrell
Soule Co., Syracuse, N. V.
Valuable premium listif"lSL7 Kocers
Bros." silieruare enclosed.
TABLE AND KITCHEN.
PRACTICAL SUGGESTIONS ABOUT WHAT TO
EAT AND HOW TO PREPARE FOOD
CONDUCTED BY L1DA AMES WILLIS, MARQUETTE BUILDING. CHICAGO, TO WHOM ALL
INQUIRIES SHOULD BE ADDRESSED.
SUGGESTED MENUS.
Saturday.
BRKAKFAST.
Slewed I'ninct-. Crcum,
Panned Ham and Cream Gravy,
Fried Mush,
Baked Cream Totato Hash,
Coffee.
LUNCH.
Clam Chowder,
creamed Shrimps. Potato Pyramids,
Grape Juice,
DINNER.
Vegetable Soun.
Tot Itomt, Browned Potatoes,
Stewed Cabbage, Spiced Beets (canned),
Apple Snow, Coffee,
Sunday.
BRKAKFAST.
Baked Apples, Cream,
Panned Sausages, Cream Gravy
United Potatoes,
Fopovcrs, Coffee,
DlNNKU.
Glblet Soup.
f Soiled Turkey, Oyster Sauce,
Sweet Potato Caramel. Boiled Onions,
Water Cress and Walnut Salad,
Pumpkin Plo, Coffee,
SUPPER.
Welsh Rarebit, Club Sandwiches,
Celery, .
Canned Fears, Fruit Cake,
Tea.
Monday.
BREAKFAST.
Stewed Prunes,
Slewed. Hominy with Poached 'Kbrs,
Wheat Muffins, Colfee,
Lunch.
Turkey Croquettes, t'lwim Sauce,
Stewed Tomatoes with Rice.
Jellied Apples, Oicani,
Tea.
DINNER.
Clam Bioth,
beefsteak, Grilled Onion",
.Mashed Potatoes,
Fruit Salad,
Cheese, Wafers,
Coffee,
Tuesday.
HKKAKFA8T.
Fruit. I
Cfie.ll. Cream,!
Kidney Stow, Boiled Potatoes,
Corn Bread, Coffee,
LUNCH.
Oyster P.ittles,
Celery, Olive Sandwiches,
Cottage Cliccrc, Cocoa,
DINNER.
Cream of Celery Soup,
J-ican Croquettes, Tomato Sauce,
Stuffed Potatoes, Baked Onion",
String Bean Salad,
Prune Souffle, Whipped Cieam.
Coffee,
CHRISTMAS GOODIES.
Ol'lt liking for sweets Is nn Inherl
Ited one and of such lone; stand
ing It may really be considered
.x natural taste with present genera
tions. The origin of tho sugar plum
dates back to Uomnn limes, for it was
h certain noted confectioner, Julius
Jirugatus, belonging to the uoliln find
illustrious family of F.iblus, who flrsi
thought of covering almonds with lay
Ms of sugar. There Is a custom still
observed In Kurope by some of the no
hlllty, of distributing the.so sweetmeats
(dragatl) on occasions of givut rejoic
ing, such as births and marriages.
This Is probably the first cuncly or
which wo have nny authentic knowl
edge. The French quick to accept any
thing light, dulnty and contributing to
tho lighter vein or pleasures, soon In
vented delicious confections of their
own, although It was an Itullnn confec
tioner, a protege of the Mcdlcls, who
first conceived them, The bonbons of
the Florentine, John Pnstllla, became
nil tho vogue. These "pastlles" have
changed very little if any, since that
time, as there was little Improvement
possible. They were even then made of
all kinds of llavoilngs, such as rose,
Tke lew breakfast food,
A delicious combination of
fruit aid wheat.
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violet, heliotrope, carnation, coffee and
chocolate.
The French "pal lines" or burnt al
monds, arc purely of French origin.
From these three inventions of bon
bons we have derived all the many var
iations, as all combinations have de
veloped from tho Roman sugar plum,
the Italian's pastile and the pat-line
the French burnt almond.
Even the city dweller who, at all
times may obtain the very newest fan
cies in confections, delights in an occa
sional treat of home-made candles.
These Christmas sweetmeats, like
home-made Chilstmas plum pudding,
seem to taste better and are more ap
propriate for a family gathering, than
the store pioduct. There are few can
dies that improve with age. most of
them should be eaten very fresh. For
this reason, those who cannot conven
iently get their supplies from the large
cities where they are made fresh every
day, often find their own make very
superior to the best they can buy In
the smaller towns.
If one does not attempt to go too elab
orately Into the work, a very great va
riety of delicious candies can be made
at home with very little trouble.
The choicest of the homo-made can
dies are those made from boiled sugar.
Thti art in this direction lies In the at
tention given to the changes which take
place In sugar at the different stages or
degrees of heat during the boiling pro
cess. One must understand the method
of determining the various conditions
which are expressed by the terms, "to
boll to a crack," "to pearl," or "ball,"
"to thread," "to the blow," etc.
One of the most necessary and con
venient fmplements for making home
made candies is a marble slab the
confectioners use marble "pouring
plates," supplied with a set of dllferent
sized frames but these frames can be
dispensed with if you do not wish to go
to the expense of having them made for
your occasional amateur work. While
you can use ordinary porcelain-lined or
agate saucepans for boiling the sugar
it Is well to have a ring into which
you can set the bottom of the sauce
pan, thus keeping it steady, as the boil
ing sugar must not be disturbed after
it Is dissolved and the boiling begins.
Skilled sugar boilers generally use a
thermometer graduated from 50 de
grees Fahrenheit to 350 degrees Fahren
heit. And it is rather dlflleult for a
beginner to judge of the degree the
sugar has attained during the process
without the aid of this Instrument.
One test which will be very satisfac
tory when once you have reached a de
gree of accuracy from experiment is as
follows: AVet the stem of a clay pipe
and dip it into the sugar when It Is
boiling and draw It between the finger
and thumb, If the sugar feels oily, It
hns reached tho "smooth degree" (215
to '20 degrees). When It will form
small threads between tho finger nnd
thumb as they are opened out, It has
reached tho "thread" degree (230 to 23."
degiees). Tho next Is the "feather" de
gree (240 to 213 degrees), this so quick
ly follows the others that no test Is
necessary nt'ter the "thread" degreo la
reached; but If you want to bo quite
sure, toss a little of the sugar in the
air and It will show a feathery appear
ance. To discover whether the "ball"
degree (2.10 to 2"i degrees) has been
i cached or not, dip tho pipe stem Into
Hut boiling sugar and then plunge It
Into cold water foV a minute, tnke it
out und try: tho sugar should work
Into a soft ball.
The degree next In importance In
making home-made candles Is the
"crack" (310 to 315 degrees), Test with
the pipe stem same as for tho "ball."
When tho stem Is drawn out tho sugar
should harden Immediately and snap
off when bitten by tho teeth, Immedi
ately following this degreo is the "cara
mel," and at this slago the sugar Is on
tho point of burning,
Jinny recipes for boiled sugar candles
cull for tho addition of cream of tartar
or cltrlo acid. Do not use tho latter,
as tho cream of tartar Is tho surest
and most reliable.
This Is used to cut tho grain of sugar,
a term used by confectioners In refer
eiico to all refined sugars, lump or crys
tnl, which nro boiled to a degree above
tho "hall," or 230 degiees by the ther
mometer. When cream of tartar Is
added Its action will cause the sugar to
become pliable while hot and transpar
ent when It becomes cold. Otherwise It
would become a solid lump of haid,
candled sugar; therefore, It Is neces.
sary to "cut this grain" with cream of
tat tar for all sugars Intended for drops,
rocks, clear tallies, otc.
Fondant.
The French cream or fondant onto
made, will give you a great variety of
delicious sweotmeats. Fondant should
bo prepared at least twenty-four hours
before you wish to use It, and will keep
for weeks In a cool, dry place, covered
with a damp cloth. No matter how
large n quantity Is desired do not at
tempt to make too much nt a time.
Put n pound of granulated sugar In a
perfectly clean, smooth snuccpnn Willi
two-thirds of n cup of wnter (boiling),
set over the llio and stir with a wooden
pnddte until the syrup Is clear, not a
pioment longer. Have n small, soft
cloth dipped In Ice water, with thin
carefully, and without moving the
saucepan, wipe off the small crystals
forming around the side of tho pan.
Cook to the soft ""ball" degiee, watch
ing closely, n the syiup will change
quickly ns soon its the water evapor
ates. Test with the pipe stem, as dl
lecled. When you can form n soft gummy
ball of the boiled sugar It Is ready for
making fondant. If you do not possess
a mnrhlp stub, n large, smooth, white
meat platter will answer. Brush this
with sulifd oil as far toward the outer
edge us you care to allow the syrup to
tun. Pour tho syrup very quietly into
the center of tho dish or stab, then let
It remain undisturbed until, when the
linger Is pressed on the surface a dent
lonialns. Have a wooden puddle or
spatula well oiled and with this stir
the syrup around rapidly, In one direc
tion, until a smooth, soft, cienmy-white
mass Is formed. Immediately work
this Into a smnll loaf and knead with
the hands, like bread dough, for about
live minutes. Then brush a bowl or
deep dish with oil, put In the fondant
nnd cover with a folded, damp' cloth:
put In a cool, dry place and let It stand
at least twenty-four hours, select a
clear, cool day for making fondant, to
bo more certain of success. Should one
boiling of fondant prove to bo too soft
for forming the centers of your can
dles, you can use It for dipping.
English Rock.
Put two cups of granulated sugar and
one cup of boiling wnter In a saucepan
and after It is dissolved let it boll until
It has reached the "crack;" then turn It
out on the oiled slab or platter and
spread over and work In thoroughly,
one pound of sweet almonds, not
blanched, and form the mass into u roll,
and as soon as It Is cool enough cut
into slices about half an Inch thick and
let get perfectly cold before packing
away.
Honey Nougat.
Put thiee-quarters of a pound each of
granulated sugar and strained honey in
a saucepan, place over a gentle lire and
boll until quite brittle. Add the beaten
white of one large egg. Then stir in a
little orange essense, If tho mixture Is
not sticky and mix In three-quarters
of a pound of sweet almonds, blanched
and dried. Mix well together and
spread out on oiled papers In layers two
inches thick; place between two boards
and put a heavy weight on top and let
remain until cold, then cut in short
narrow strip".
Burnt Almonds.
These aie delicious. Shell a pound of
sweet ulmonds and wipe perfectly clean.
Boll one pound of granulated sugar with
one cup of wnter until clear and thick;
wiping off the crystals from the sides of
saucepan. Then throw In the almonds
and stli with a wooden paddle until
you hear it crack: remove from the lire,
still stirring, and when they dry place
them on an oiled wire sieve. Take the
sugar that sifts from them and put It
back over the lire; add a very little
water and some red fruit coloring
raspberry or strawberry ami when it
bolls throw in the almonds and again
stir until quite dry; then take from the
fire and let cool.
Vassar Girl's Fudge.
The candy lesson would scarcely be
worth the giving without including
those. Put half a pint of rich milk in
a saucepan with a pound of granulated
sugar and butter the size of a walnut.
Orate quarter of a cake of unsweetened
chocolate and add to the sugar, etc.
Place over the fire and stir continually
until it will form a soft ball when tried
in ice-cold water; then take from the
fire and beat rapidly until stiff. Pour
quickly into buttered pans to the depth
of an Inch; let cool and then mark oft
In squares.
If you wish to have nut or fruit
fudges, add any kind of chopped nuts
or dry fruits to the above before pour
ing it out.
Peanut Candy.
Christmas would not bo piupeily cele
brated without peanut and molasses
candles. Two cups of granulated sugar,
one cup of molasses, half a teaspoonful
of cream of tartar, one tnblespnonful of
butter and it pound of nuts. Put the
After a winter outing nothing is so refreshing as
IQaltanftta
-The Perfect Winter Food.
Served with warm cream or warm milk.
-WE SAVE YOUR FUEL.
-WE SAVE YOU TIME.
-WE SAVE YOU MONEY.
Wc scientifically prepare, thoroughly cook, mechanically malt
and toast whole wheat flakes the most delicious, appetizing
cereal food known to man.
1 - i
In winter serve with
Wholesome for old and young,
PI VfigM
fW If w
fi S JfL
Syrupof Fids
thW family feSSt
It is pure.
It is gentle.
It is pleasant.
It is efficacious.
It 19-not expensive.
It is good for children.
It is excellent for ladies.
It is convenient for business men
It is perfectly safe under all circumstances.'
It is used by millions of families the world over.
It stands highest, as a laxative, with physicians.
If you use it you have the best laxative the world
produces.
sugar, molasses and cream of tartar on
the fire and let boll until it will make
a hard but not brittle ball when
dropped In Void wnter. Just before re
moving from the fire add the butter.
Have tho nut meats ready in a buttered
pun, and pour the candy over them.
When cool enough cut into square.
Old-Fnshioned Molasses Candy.
Butter the inside of a deep saucepan
and put In a quart of New Orleans mo
lasses, the saucepan must be deep
enough to prevent the molasses boiling
over. .Roll for half an hour, lifting the
pan quickly from the lire for a minute
if It comes to the top. At the end of
half an hour add half a teaspoonful of
baking soda; continue to boil until it
is brittle and will snap between the
teeth when tried in cold water. Add a
tublespoouful of vinegar or lemon juice
and pour out In a thin layer Into oiled
tins. When cool enough to handle this
may be pulled to a light yellow color
if desii'Pd.
ANSWER. TO INQUIRIES.
K. J. IS. writes: Kindly send the rule
for tho chocolate sauce used to pour
over Ice cream. Is it used Just a little
warm'.'
Chocolate Sauce for Ice Cream.
Put half a cup each of granulated
sugar and boiling water In a saucepan
and let it boll five minutes. Remove
from the (Ire and let it cool. Melt four
ounces, or squares of plain, unsweet
ened chocolate over hot water; flavor
with a teaspoonful of vanilla: add the
syiup to the chocolate and stand tho
saucepan In a pan ot hot water until
ready to serve. The sauce should be
perfectly smooth and the consistency
of rich cream. If it is too thick, make
it of the pioper consistency with boil
ing water. It should be poured hot
over the ice cream. In order not to
melt the cream, it must be frozen very
hard and smooth and must be eaten at
once after the sauce Is poured over it.
Chocolate Icing.
A subscriber writes: Will you kindly
publish a good recipe for making choco
late icing? Mine either turns to sugar
or soaks in the cake.
This is a good icing for dipping layer
or small cakes, eclalis, etc. Put font
ounces of chocolate or cocoa, in a dry
saucepan and melt over hot water. Put
one and three-quarters cupfuls of
granulated sugar In a saucepan with a
cup of water and boll until It will spin
a thread from the point of a spoon.
Original
Flaked
Food.
warm milk or cream.
sick and well. AH Qrocers,
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One pint oysters, 1 cup milk, ) cup cream, ) tablespoons butter, table
spoons Entire Wheat Flour, teaspoon salt, teaspoon paprica, and 5
SHREDDED WHEAT BISCUIT. Prepare the Biscuit by cutting with
a sharp pointed knife an oblong cavity from the top of the Biscuit, inch
from sides and ends. Remove the top and all inside shreds, forming a bas
ket. Dust these lightly with celery salt and paprica and heat through while
you are preparing the oysters. Remove all bits of shell. Prepare a sauce
by blending in the blazer the butter, flour, salt and paprica, then add the
milk and cream, and stir until thick and smooth, then cook the oysters until
plump, add to the sauce and nil the Biscuit baskets. Serve at once.
SHREDDED WHOLE WHEAT BISCUIT is sold by all grocers.
Send for "The Vital Question," (Recipe Book, Illustrated in colors,) Free. Address
Ue Natural Food Co., Niagara Falls, N.Y.
Stir this slowly into the melted choco
late, Htirrliiff rapidly all the time; then
spread over the cake.
Or try tills rroatlntj. Put two ounces
of chocolate, Mx tahlespoonfuls of sugar
and two tablespoon Culs of water In a
.small saucepan and stir over boiling
water until it is smooth and ftlossy.
Ueat the whites at two ejrtis until liquid,
but not frothy; add eight level table
spoonfuls of powdered sugar and stir
until perfectly smooth and light; flavor
the chocolate with a teaspoonful of
vanilla and add to the egg- and sugar
and beat smooth.
Chestnut and Celery Stuffing' for Tur
key. Mrs. J. H. writes: I had a copy about
a year ago in which you hud u recipe
for a dressing for tin key. It consisted
of chopped celery und the large chest
nuts. In some way or other I have lost
the copy of It: therefore I rely on your
kindness If you could let me havo a
duplicate of the same. It was the finest
und best dressing I ever made.
Shell one quart of large French chest
nuts nnd cook them In boiling water un
til the skins can lie easily removed. Peel
and again put I hem into boiling- water
and cook until tender. While the nuts
are 'hot, 1 ub them through a sieve or
colander and stir in two largo table
spoonsful of butter. Mix with a small
quantity of soft breud crumbs and a cup
of finely clinpiied celery; season to taste
with salt and peppper and moisten tho
mlxtuio with sweet cream or rich milk.
Tamnles.
Miss M, fl, D. writes: Have been
Interested in your recipes and have been
wntclilng for one for tainales. As one
did not appear, thought I would write
and ask you if you would send It by
mall If you have one,
AVe have published recipes for ta
nuiles very frequently during tho past
two years, and regret that you did not
see any of these. We will send tho
recipe as soon as possible.
Fudge.
Mrs, .1, K. writes: Please publish at
your earliest convenience a recipe for
making fudge.
Our correspondent will find un excel
lent reclpo for fudge In tho article on
"Christinas doodles." We will give an
other for sake of variety.
Take u cup and a half of grated
nuiple sugar und half a cup of gruiut
luted sugar; add a cup of milk; a piece
of butter the size of an egg and alter
the sugar Is dissolved boll for tweuy
minutes. Test It in Ice-cold water, or
stir 11 little In a saucer at the open win
dow. If It hardens quickly. It is fudge.
As you take It from the fire you may
udd a teaspoonful of vaulllu and u cup
ful of chopped walnut meats, or you
may buvo plain muplu fudge, us you
fancy. Onto off the tire, stir the mix
ture until it begins to stiit'cu, pour out
into a shallow buttcied p.m, as it cools
jnurk put in suuurcs und let It harden. J
Because
Jts component parts are nil wholesome.
It acts gently without unpleasant after-effects.
It is wholly free from objectionable substances.
It contains the laxative principles of plants.
It contains the carminative principles of plants.
It contains wholesome aromatic liquids whjch ara
agreeable and refreshing to the taste.
All ore pure.
All are delicately blended
All arc skillfully and scientifically conipb'undccL
Its value is due to our method of manufacture and to
the originality and simplicity of the combination.
To get its beneficial effects buy the genuine.
Manufactured by
(AUflJRPfiA pjiYiHl
San Francisco, Oil.
Louisville. Ky. New York. N. Y.
FOX. SALS BY All LE AMINO DBU00J3TS
A Seasonable Recipe
SHREDDED WHOLE WHEAT BISCUIT wholly nourishes the
whole body. It is most appetizing as toast. It can be combined
with all kinds of vegetables, meats or delicacies and makes health
ful as well as delicious dishes. Here is one of many combinations:
Creamed
In Basket? of
American, or Cream Taffy.
Put one and one-half pounds of sugar
In n. f-nucepan with half a cup of water
and two tahlespoonfuls of vinegar; let
It stand until entirely dissohed. Then
place uvtr the lire and let the sugar
hoil fast until thick enough to "ropo;
then stir In a tablespoonful of butler
and boll hard for two minutes; stir In
onu teaspoonful of dry soda and re
move the candy fioiu the fire. Let It
stand until the effervescence ceases and
then stir in a ilavorlng oe vanilla.
Turn it out into greased dishes or pans
and as soon as it Is cool enough, oil
the tips of your flngeis and pull ll until
ll Is white.
Chocolate Bonbons.
Pul half a pound of French chocolate
In the saucepan and stand over the tire
to melt. Dissolve half an ounce of gum
arable In ono and one-half tablespoon
fills of hot wnter and mix with the
softened chocolate and stir until
smooth, then mix In two ounces of best
confectioner's sugar. When tluiioughly
mixed, drop fiom the spout of the
saucepan on oiled paper, cutting It off
with a piece of wire Into pieces about
the size of Brazilian nuts. Let them
dry and then pack In boxes,
t Cream Buttercups,
These nro always popular. Put two
cups of sugar, half n cup of molasses,
and one and one-half tahlespoonfuls of
vinegar In it saucepan and boll until it
will form a hard ball when dipped In
I co water, then add two tablespoonfuls
of butter; turn nut on an oiled platter
or slab and pull just as soon as you
can handle It. While It Is still quite
warm flatten It out on an oiled paper
until It is not more than quarter of an
Inch thick und about three Inches wide.
Melt some white or maple or chocolate
fondant and pour over tho toffy; then
pi ess tho edges and ends closely to
gether and pull out about an Inch wide.
Cut quickly into blocks with a shaip
knife. After you begin to pull the woilt
must bo done quickly or the taffy will
got too hard,
SOME LABGE GARDENS.
In Colorado Pea-beds of 2,500 Acies
Are Not Uncommon,
From tho Sclentillc Anieilcan.
To the Easterner, used to his garden
bed ot peas a few feet square, the Idea
of glowing this product in beds of L'.BOO
acres anil of harvesting and thrashing
peus like so much wheat, Is a revela
tion. The West just now holds In store
many such agilcultural surpiises for
those fiom a distance,
lu I.ongniout. Col., the laud Is pre
pared for peas Just as It Is for wheat,
Tho regular wheat drills are used In
sowing peas, Two rows of peas arc
sowed and then a .space equal to that
occupied by two rows Is skipped thus
leaving twenty-one inches between the
double rows for cultivation and Irilga-
Hon purposes-. When tho pen vines be
Oysters
BISCUIT
IViltt
Ing .
te, a corn
cultivator Is used In throwing earth un
to them: when five to six inches lr
height, n furrow Is made between tliw
rows for water brought to the head of
the rows in the highest part of the field
by a broad ditch,
At the harvesting of peas, all 11M
mowed down by a cutter which ruin
just beneath the ground. Then the hn-
racks arilve and great loads of peas on
the vines are hauled to the nenrby can
ning factory nnd are ready for tlioj
thrashing operation. The thrashing ll
done by means of machines constructed
especially for this purpose.
When the peas have been shelled by
means of these machines, they next ar
put through grading machines wlilel
sort out the different sizes. The tlllln
of'the cans Is accomplished by mean
of machinery. Kach machine fills twelve
cans nl one time. At the factory a
Longniont IO.iiOO cans are filled in .
day.
Loiiguiout boasts, further, of tho Urg'
est asparagus bed In the world. Thi
bed comprises 120 acres and contain
thiee-fourths ot n million plants. Th
rows 1110 about six feet apart, and th'
plants are twelve to llftemi inches apar
In the rows, Tho demand for nspara
gus to-day Is greater than the supply
One moro agricultural novelty in Col
orndo Is an eighty-acre currant patcbL
As far as Is known this Is tho l.irgesn
currant patch extant. It Is situated
like the asparagus bed at I.onginont. Ii
this cm rant patch there are I33,00J
plants set out In rows seven feet apaif
In the rows. One hundred and fifty
hands, old' and young, nie employed a
picking1 time. One and one-fourth cent.i
per pound Is paid for picking,, which en
ables expert pickers to make as hlghi
as J2.K0 per duy. A currant bush n
Coloi.ido will produce at least a gallon
of currants. Some pioduce ten gallons.
Owing to Irrigation It Is claimed thai
the beirles are superior In flavor trt
those grown under other conditions.
Technical Knowledge In Demand.
"The eninllment nt tho Massachusetts
Institute of Technology shows an Increase
of fifteen per cent, over that of last year,
Indicating a gain considerably In cxccs.l
ot any Blmll.ir Institution In tho east. Tim
Increaso over tho previous year is thi
grcate-it In the history of tho Institute,
tiieio being 1,G.'0 young uieii enrolled in
tho various departments, us against l,U"i
lust year. Dining the five years from
H9G to 1W1 tho total incicuse was JIT,
wlille this year nlono It is within twelvo
of that number. Tho majority of tho new
students this fall have come fiom ad
vanced voik. Two hundred nnd seven
applicants weio lejected this full. Near
ly every state lu tho Union and eighteen
foreign countries uro lepresenled in thin
year's ivglstiation. Kleven of tho stu
dents coma from Canada, ten from Gieut
Britain, two fiom Australia, two from
Turkey and ono each from Aiiueuia,
China, P01 to IJIco, Russia, Syria and
riwlucil.iml. Tho government lids sent
tour niivul cadets to tnke the special
euiuso established tor tralijliuc them aa
uuvul constiuctois.' Boston Journal ol
JMucutloii,