The Republican journal. [volume] (Belfast, Me.) 1829-current, 1901-08-01

|
him Yankee shrewdness and enter
prise"
His father had managed to amass a
fortune of $500 and this whole amount
was advanced to start the young man
in business in little provision shop.
This was the humble beginning of Sir
Thomas Lipton's $50 stores in al! parts
of the world. He is the largest in
dividual landowner in CeylOn, where he
cultivates tea, coffee and cocoa; in
Dublin he makes ginger ale; in London
among hundred other lines he is con-
tractor for the British army and navy;
he has warehouses in Colombo and
Calcutta; in Chicago his packing house
kills 5000 hogs day; he sells tea in
New York, makes candy in London,
and runs restaurant that cost half a
million dollars, where twelve thousand
are fed daily at a halfpenny head. De-
spite his $50, 1000, 900 he manages to be
busy and happy; but one of the hap
piest days of his life was during the
Queens Jubilee, when 100000 of the
poor of London sat down as his guests.
Ledger Monthly.
WRITING STORIES.
In letter about story-wrlting, sent
| by Louisa NJ. Alcott to young author
in 1874, and now first published in The
Ladies' Home Journal for August, she
| adviceS him to introduce his characters
at once, as that instantly interests
| readers, and says of her own early
work: Instead of describing places or
| people | plunged into the heart of my
story and opened it with a converse
! ton, letting the actors unfold the plot
and themselves dramatically. From
that time my goods sold well, and this
was the secret in a great measure.
Learning to write short article is another
good thing; and the art of taking very
simple event or character and making
it true to life with the mixture of the
comic and pathetic that exists in what
we call human nature. Put your own
experience into your tales and they
can't fail to be good
HOW LIFE MOTION PICTURES ARE MADE
Life-motion pictures are made with
one type of camera and projected by
two kinds of machines, says Roy
McArdle in Everybody's Magazine The
moving picture camera is arranged so
that, when turned by crank, either by
hand or by an electric motor, the SEN
SitiZed film passes behind the lens at
rate of 320 feet per minute. But to
make each picture, this film must come
to a dead stop for One-Seventieth part of
a second, during which time the shutter
of the camera opens and closes. Then
in less than the hundredth part of a
second the film moves down about two
inches, and the process is repeated until
the picture is finished. From one-half
minute to a minute is sufficient time
to take ordinary scenes in life-motion;
five or six hundred men marching eight
abreast can pass at walk given point
in one minute; and so, in taking life
motion photographs of a parade, the
operator of the camera turns on his
machine only at the moment important
pelsonageS are passing. Pictures three
minutes i'll length or longer are often
taken, but experience has shown that
long pictures on the biograph grow tire
some.
DAINTY SUMNER DESSERTS.
A tempting pastry is the Swiss bun,
and novel as well. Roll short pie-crlst
into strip about eight inches wide and
eighteen i'll length; On this place seeded
raisins, chopped figs, fresh fruit, six
cloves, generous handful of brown
sugar and bits of butter; fold the two
outer edges toward the middle, over
tapping and pressing together with an
unbeated white of egg SO as to prevent
juices leaking
To prepare the dainty dessert known
as stuffed peaches, brush the down
from ripe, solid fruit, place on dish in
a steamer to cook until a straw will
pierce them; cool, then rub off the
skins; cut slit in one side so as to re-
move the pit; in its place put marsh
mallOw; roll the peach iii powdered
sugar and stick Drowned almonds over
each; when serving, place bit of jelly
on each or a piece of candied ginger.
1T Jordan almonds can be had, they
make a better appearance than the or
binary nutmeatS, but are not essential.
10 make cream waters, warm three
tablespOonfuls butter, work into it five
eggs, one at time; then add one quart
sifted flour, one teaspoOnful vanilla eX-
tract; mix into a smooth paste; spread
into a hot, oiled, dripping pan and bake
in hot oven until delicate brown;
cut into squares; pick with a fork; dip
into powdered sugar and cool. When
serving, place ON a fringed napkin in
SILVER cdke-DdSkel. luey are very az
ceptable for afternoon tea or for lunch
con.
Fancy tarts are always tempting, and
to make them prepare a short pastry
crust, adding to the flour one-half tea
spoonful baking powder; then mix up
and roll out one-eighth inch in thick
ness: dip fancy cutter in flour and cut
the pastry, piercing with small circu-
lar cutter holes only in those which will
be used for the tops. Bake delicious
brown in moderate oven, and when
cool spread with any jelly, jam or mar
malade, place pierced tops on. Three
fancy cutters will never come amiss in
the kitchen of any Observation-Disclosures
beth W. Morrison in August Ledger
Monthly.