Arizona republican., 1900-09-03

tical reminders of the happy college days comradeship.
 
 An innovation on the stereotyped rice and old shoe throwing at q recent wed ding was big white canvas slipper filled with rice. This was taken by the best man and ushers to the wharf where the bride and groom We're to take the boat. and tossed on board just as the steamer slipped her moorings.
 
 The problem of what to do with j=w- els in travelling is solved by having a fiat outside pocket If suede fastened to the underskirt, with a lap that turns over and buttons on the right side Suede jewel bags, made in various shapes and sizes may be found a any of the large department stores, but those that are worth buying can sel- dom be found to cost less than S3. These bags are divided into small compart- ments and are worn suspended from a belt about the body under the dress skirt.
 Another convenient travelling bag is Of crocodile skin or. French morocco, and has three pockets; one each for gloves. veils and handkerchiefs. There is also place for glove buttoner stretcher and perfume flask The case shuts with a snap lock and is so com pact that it takes up less room than its contents usually do when packed sep arately.
 Always a new sandwich. Here is the latest, which packs eXcellently well for the coaching luncheon. or that newest of new fads, the golf tea served on the links. This is the way it is prepared. Take two-thrds of a cup of Rouque- fort cheese and one third cup of fresh butter and blend. Pour over this q suspicion of the best French brandy, Ii just enough to moisten. and beat through the cheese. Spread thnly on q water biscuit or saltine and cover with the same. Keep in tin box in a cool, dry place until ready to serve.
 
 With the maturing of the early cab bage which Oliver Wendell Holmes so aptly apostrophizes as
 Thou giant rose wrapped in d green
 surtout,"
 the lover of sauerllraut smiles a broad anticipating smile of gustatorial de light. Nor are the devotees of ferment- ed cabbage confined to the Teutonic races alone Many Americans have de VelOped quite as critical al taste for the Germans sauerkraut ,as for his lager beer. While the Magdeburg sauer- kraut is still imported in large casks and repacked here in small barrels for the delicatessen and grocery trade, there are a number of large manufac turers in New York! Chicago, Cincin- natl and Kansas City, who turn out a very fair article. In a recent official communication from the United States vice consul at Magdeburg, Germany the following approved process of man ufacture is given:
 Take a number of heads of white cabbage as fresh as possible, and cut them into fine. long shreds. Lay in layers in barrels or kegs, strewng salt over each layer. Ising one-half pound of salt for each twenty-five cabbag5s g. Press the mass down with clean feet. wooden shoes or a heavy stamper. Place a cover on the barrel and upon this lay a heavy stone. This presses the sauerkraut more and conserves it better The sluerkraut must then be allowed to ferment in cellar for from three to eight days. according to tn 2 temperature of the room. The barrel should then be tightly closed and kept in cool place, preferably the cellar. Fancy grades are produced by pouring white wine into the barrels after they are filled, and apples chopped very fine, are also sometimes mixed with the cab bage.