Morning journal and courier. [volume] (New Haven [Conn.]) 1848-1894, 1890-06-10
no. 1856

camp"-if only for week or twe-and pre-
tend that wild troop Of Apaches or Sioux
are about to make "hair-lifting" raid upon
them. Or the youth may dream of Isaudula
and Rorke's Drift. and perform prodiges of
patriotic valor-in fanoy-agsinst the lurk-
ing Zulu foe. 1t need hardly be said that
the wild imaginings of the boyhood must, in
such circumstances, be kept under slight re-
straint, or we should have doleful stories
coming from these seaside camps of inoffen-
sive wayfarers being surprised by an fam
bush" of London ttbraves'' or 'scouts," and
of local farmers being tied to oak trees in
their own fields preparatory to torture in the
regulation Red-Indian fashion. There will
be restraint enough to keep the boys within
the proper disciplinary limits, while not SO
much as to interfere with their pleasure, or to
suggest prison or school. The best boys
will, Of course, welcome the discipline and
feel that they enjoy the rambles on the
cliffs and sands, the excursions ont to
sea, the fishing from the rocks, and all the
other amusements which will doubtless be
prepared for them, because of the sense of
somebody supervising the arrangements with
kindness and care, and yet with irmness and
a claim of instant obedience to the word of
command. For what would be the use of
going into camp and playing at soldiers if
soldierly dicipline were not enforced3 The
benefits which result are not merely in the
physical health gained, bus in the habits of
attention and obedience learned, aud in the
happy memories stored up for later years. A
boy who has had camp holiday is little like
~ to forget 1t; and he links with tine pleasant
thought the kind people who have put such
unspeakable enjoyment within his reach.
what Monks Have Done For Good Eat
ing.
[From the st. James Gazette.
So a raro Iyob1 far kbok bo af
the world should be SO largely indebted to the
French clergy for the luxuries they enjoy.
Two inn keepers, established at Mont St.
Michel, ere at daggers drawn to this day re-
spectipg the right sort of omelet to be put
before traveller who comes their way. One
is Ridel, who holds out for the old Gallic
omelette aux fines herbes, while Poulard, his
rival, contends that the genuine article is an
omelet, the secret of which has been
transmitted through ages by the antique re-
ligious order of the placs. Such rivalry is an
honor to either party. 81 have tasted both
dishes," writes recsnt traveller, land it is
difficult to decide batween then." It is easi-
ly prepared. The whites and the yolks of the
eggs are not mixed. The whites are well
fogged up to creamy consistency, to obtain
which much elbow grease ia required; the
yolks are only slightly beaten. The whole is
poured into frying pan aud large lump of
butter put in at the same time. After cook
ing for two minutes the result is miracle.
The monks and cures Of France have done
as much for their country in the preparation
of savory delicacies as the most renowned
chefs. One of the largest oyster parks in the
country was started by Abba Bonnetard, the
cure of La Teste, whose system of artificial
cultivation is so successful that of the number
Of oysters distributed throughout France
every year perhaps quarter are produced by
Able. Canon Agen was the discoverer of
/ the terrines of Nersc. Tbs rillsttes of Tours
are the work of monk Of Marmoutiers The
renowned libueurs Chartreuse, Trappistine,
Benedictine, and others be.ray their monastic
| origin in their names, and the etrangest part
| of their production is that they should be the
| work of the most severe and ascetic of religi-
| GUS bodies. The elixir of Garus is the invent
| ion of the Abbe Garus. The Beziers sausages
| were first prepared under the direction of the
Prior Lamoureux. The popular Bergoug-
| noux. The delicate Floguard cakes are the
invention of the abbe of that name. Even
the immortal glory of the discovery of cham
pagne is attributed to a monk. To these
may be added the delicacies in bonbons, con-
fectionsry. aud the like, which owe their ori-
gin entirely to nuns in the French converts.