The Jersey City news., 1899-12-11

remains when the hay is extracted IS
receptacle for the insertion of farces or
stufings which are varied according to
the inventive talent of COOK, and con-
stitute the distinctive character of cer-
tain methods in which the plant is pre-
pared. For example; for fast days the
farce is very simple, while rich stufhng
is for ordinary use. such as artichokes
a la Baringou1e, which are stewed in
rich sauce; or in another form bearing
the same name in which they are first
friend and then braised. The calix or
meat is also fried in batter or the whole
head is baked in oil a la Provencale.
preliminary operation in the cooking of
artichokes is to boil them in salt and
then immerse them in cold water. 1t is
at this time that the center or hay is
removed. To preserve their green color,
soda is added to the liquid in which they
are boiled Their taste is rather insipid;
but they lend themselves so readily to
skillful culinary manipulation by nrst
rate cook that they assume in rural
France the form of competitive dish
The cook of one household seeks 10
outdo the other in some sort Of speeiai
treatment. French artichokes may De
had In New York only at those PAGES
where the finer fruits are sold. 10 pre-
pare them for final cooking cut off the
stem close to the head. The lower IeaVes
are then removed and the ends OF the
upper ones pared down or trimmed. They
are then boiled in salted water with a
bouquet of fragant herbs When they
are partly done the hay is removed and
they are allowed to drain with the heads
placed downward. In the final treatment
as a la BaringouIe, the cavity left after
the removal of the hay is stuffed with
highly seasoned farce. The artichokes
are then tied up with string so as to
bring the leaves together and these
wrapped in slices of salt pork They are
then arranged in stewpan, in little
fine olive oil. baked until done, and served
with a Bechamel or Espanole sauce as
varied treatment may suggest.
Chicago, in addition to other distinc-
tions, has that of possessing the only pro-
fessional teacher of parrots in the coun-
try She is Mrs. C. A. Cross, says the
Chicago Times Herald
Mrs Cross has her class of parrots in q
row. and, with the Philippine bird to as
sist her, she slowly repeats the letters,
words and sentences which her pupils
commit to memory. She teaches them to
spell, beginning with "P-r-e-t-t-y boy
and KISS me-. and in short time
they add to their vocabularies by catch
ing phrases from visitors. and these they
communicate to each other. Her class
usually numbers Dozen and when they
are graduated they go above a shelf high
4
times swear, although Mrs. Cross takes
the greatest care to prevent her birds
from hearing profane language, which
they seem to have a special fondness FOR.
acquiring 1t easily. their teacher believes,
on account of their inherent wickedness
and the emphasis with which swear
words" are pronounced
Mrs Cross relates an anecdote which
goes to prove parrots quick apprecia-
ton of situation. The Philippine bird
a creature of beautiful plumage, and vain
of twas addressed as pretty Boy by its
mistress. when a visitor remarked slight
ingly, You are not a pretty boy" Then
this favorite parrot, which had never been
known to utter a profane word, instantly
retorted: "Go to ---' and turned his gor-
geous back on the lady
1t was from Mrs. Cross's school of par
rots that the late Phil Hoyne bought the
two wondrous birds that were the joy and
amusement of his last years. Mr.. Hoyne
credited his parrots with almost super
natural intelligence, and loved to tell
stories of their fine discrimination, as, for
instance, when one of them was suddenly
confronted by an owl, which it regarded
for moment with bristling feathers, and
then cried shrilly y;-sHool hoo! Want to
fight?''
An instance OF the acute intelligence Of
a parrot in an emergency occurred recent
ly when Mrs Cross removed one of her
birds from its cage to let a visitor hear it
talk. Instantly there was the greatest
excitement among the parrots, and sew
eraI voices shrieked in concert: BIRD out!
Shut the doorr' They had no doubt heard
the phrase at some time, but their clever
application of it to the moment made it a
remarkable incident.
mrs. Cross gives her parrots two hours
of instruction daily, first when she feeds
them in the morning, then again at night,
when she sings them lullaby as a treat
for reciting we'll. She finds that. like
children, they learn much that is not
taught them in school. The Philippine
bird, for instance, is most unexpected in
its remarks, and caused some confusion
lately by addressing popular preacher
who turned to look at him as Rubber
necki' If the other parrots do not catch
the infection of mischievous language at
once their teacher does not congratulate
herself, for when she least expects it
the phrase will be brought forth, the
memory of parrot being phenomenal.
, The parrots in the school are all, with
. the one exception, Mexican yellowheads,
/ and are sold as fast as their education is
completed
The more eccentric, the more fashion
able. Ostrich feathers are set in velvet
/ hats with such studied carelessness that
they seem better suited to the headgear
/ of a North American Indian squaw than
cultivated woman at the end of the
nineteenth century. Crowns are soft and
large like the cap of Charlotte Corday,
I the brims have killing of silk over the
foundation, which in its turn is trimmed
with wide fioppy ruchings Of chiffon.
Some of the more gossamer toques are
altogether extraordinary. They display
wide gauze wings. after the form Of a
butterfly, transparent and paillettedi
mingling with these are ostrich and mar
about feathers, stiff wings, and peacock