The representative. [volume] (St. Paul, Minn.) 1893-1901, 1895-06-26

EXTRAORDINARY UTTERANCES OF
WILLARD j. HULL, ON "AGITA-

Willard J.. Hull lectured last evening
before the St. Paul Society of Ethical
Culture. on the subject, Agitation as an
Educator" No summary can do justice
to the forcible and eloquent speech of
this gifted speaker, whatever his topic.
Among other things of burning import,
he said:
THE established has always been a
fetish and has more often than other
wise been the greatest detfiment to ma
tional progress and welfare. Superf1uous
prosperity in individuals breeds conserv-
atism, the hatred of new ideas and the
fear of being disturbed. Self-satisfac-
| ton is thus to be seen the most cogent
Of errors. This element of our presen
system is perceived in the brakes and
checks placed upon the efforts of those
who see a better condition for the masses.
| The doctrine of LaisseZ Faire makes TO-
600 mendicants where it makes one lord
chamberlain. The protests against usur-
| patton and the dominance of despotic
| rule are among the most glorious of the
| outworkings Of the intellect.
Where is there grander bit of reason
| ing and Righteousness than Burke S
| speech against the tyranny of his coun-
| try in our colonial affairs? You will find
| that all the best of human thought is on
| the side of Justice The agitator is to be
found only where the liberties of the peo-
| pie are in jeopardy. You never hear of
! agitation Of thought in Turkey or China
and observe the mental status of the
| Turk and the Chinese. The intellectual
caliber OF any nation can be found by
| striking a balance between the idlers
whether rich or poor. And we may apply
| this rule to our own land; there is nc
| need of going to Asia or Southern Europe
In the Island of Sicily, during the reign
| of the Caesars. young men and women
were sold for % cents piece. Conquest
| and the accumulation of slaves made ii
| cheaper to work men to death than to
! feed and care for them. So it is now
Within the sound of the bell on ST. Paul's
| city hall there is plenty Of slavery that
OutvieS Sicily or the Rome of the Caesars
| So it is in every center of population in
this country Of the presumably free
| There are 700 sweaters dens in Philadel-
| phia within radius Of one mile Of Inde-
| pendence hall, that cradle of American
liberty. In the middle ages sweater
| was the name given to man who put
| gold coins into a bag and shook them
| till particles Of the metal were worn off
| This constituted the profits of the sweat
| err, while the coins passed for the same
| value as before the sweating opera ton
The sweater of today puts human hearts
| into bags of avarice and shakes them as
a ferret shakes a rat, and out of the
| throbbings he coins his profits. The YAM
| pire has reached it's final evolution in the
rapacity of the modern sweater. The
| Hiberian houses his pigs in a sly. The
| ueH O1 d. sweater is d sly III WHICH no pig
| would ever fatten. Here creatures make
| clothing which you and l, perhaps, ART
| wearing this evening. In their human
| stys the workers eat, sleep and perform
all the functions of nature.
| "There is no moral code printed ovel
the doorway of a sweat shop. No code
obtains there except the turning of hu
| man souls into spot cash. In the process
| of transformation the souls are GROUND
between the neither and upper milestone!
| Of avarice and dishonor. The refuse O.
| the milling is their recompense. Here i
is: For overcoats, As to SO cents: frocl
| coats, 40 cents to 81; sack coats, 80 to Il
cents; vests, IA to % cents; trousers, 25 t.
so cents a pair; boys knee pants, 81 {
dozen. This is one reason why clothing
is SO cheap But not so cheap as f1esl
| and blood and souls Does civilization
require men and women to work for s.
cents day while profits to the employee
| aggregate from IS to $50 per cent? If i
| does then it were far better that we nam,
our civilization something else.
| Heaven speed the day when the mar
| who holds the handles of the pillow shall
have that which the share turns over"
COOKING HINTS.
The housewives summer friend, thu
gas stove. has a rival in the form Of al
electrical cooking apparatus. Cheap
ness GOODNESS, evenness and speed ar
some Of the attributes claimed for it
1t may be used in any house which il
wired for incandescent lights and Their
are those who maintain that it's U.s.
makes July roasting of beef delight ant
August ironing refreshment 1t hal
been estimated that it costs about sever
cents an hour to keep 1t going.
There is nothing more unappetizint
10tI o6 0kofo
nothing daintier and more palatabl
than potatoes served as they may b.
| served. Potato croquettes are delicious
Boil and mash thoroughly four or fiv
potatoes, add cream. butter and salt
Cream them and add the white of on,
egg beaten to a froth. Make into OBJ
long rolls with the hands and dip int
the yolk of the egg and then in cracke
crumbs. Put in wire basket and fir!
in deep hot lard until nice brown.
Caulifower, with white sauce, is
dish fit to set before king. To prepar
it take off all outside laves; wash thor
oughly Put in bag and boil gentl.
half an hour in sailed water. Pour owe
melted butter with a spoonful of cream
or make this white sauce: Cook to
gether one ounce of flour and tw,
cream or milk, simmer five minutes
Season to taste with salt and pepper.
The joyous days of watermelons ar
here. When plain watermelon tires, tr.
a watermelon ice. Make Is as fol
lows: Cut watermelon in halves
scoop out the entire center, taking GU
the Seeds. Chop in tray; add a cup o
sugar. Pack the freezer, turn a few
minutes. 1t will be like soft snow an,
delicious.
A wise cook Of many years standin,
says that the most frequent cause O
want of flavor in peas is that the waite
into which they are dropped, while hot
is below the boiling point. 1t should b
bubling. A pinch of soda in the waite
will soften peas and all green vege
tables.
Fig pudding is dish not to be de
spised. There are several ways of max
ing it, but this one is about the best
Mince very fine a half pound of sue
and the same quantity Of figs, then mi
with them half a pound Of finely crate,
breadcrumbs, with a little caster suga
and enough golden syrup to make
nice paste. Butter mould, fill it wit
the mixture, and boil or steam it TO
| one and half hours. Turn 1t out an,
serve either plain or with whippe
cream or treacle sauce. The latter i
made by 1avoring a little white sauc
with some lemon rind and a spoonful O
golden syrup.
Here's praise from an unexpecte
source. An English periodical says:
THE American cuisine undoubtedl
surpasses our own in tastiness and va
riety. Before every meal Blue Point
are served on crushed ice. To ever
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