The sun. [volume] (New York [N.Y.]) 1833-1916, 1914-11-01
ALL NEW SKIRTS FLARE, BUT ALL ARE NOT Graceful

ana fadfaelon are rl'H ana UgUJi''tvN
The least fertile section is J..o3
even here In the rocky lands great 40,
cultural improvements are taking p,,.
At modern Jericho fine bananas 10,
produced. and the largest orur-,, / c.,
saw. An Englshman, Sir John Ora.
Hill, has just established a large ,,,.
on the stony ridge of which The Mor..
of Olives forms part Fig. VIM,
olives and other trees are being rr,,.
successfully.
No honey Is go delicious az 3D..
produced in Palestine. owing ~ the r,,.
: Ilavor OF the innuncrablc varieties .
flowers, The milk too from cam.
goats and sheep * remarkably rich
this is in truth "A "land Of m.A ~,
honey" The dairy aud honey tudY.
! tries are undergoing a remarkable 70.
NlNal of recent years. Close to ,Ior..
salem family that recently Caiuc fro,
switzerland is producing honey on a
extensive scale.
, In Becrshcba the milk aurp'y IL oA.
tanned almost wholly from ,,mpls ami
It is excellent Modern SiIuu d,p-,..
on its orchards and orange gardens f..
subsistence. Tho perfume from '.
! W. tlle' il'N'Ac ~ I'.ii' ~ tIlIt i| iU mo
decks Of passing steamers.
Honey is produced IN cuormmi- qua,
titles all over the Turkish ,ml.rc. %
Is used extensively instead o. .uelr
cookery and in tho preparation of D,,.
feCtions and couserves. Tho Turlsv
} tell you that it is the u.. OF l,H.
! that makes their cakes so i4't Hon.
also Is used in the place of vim. J. Dr..
scribed in many American ana InuIs
recipes. The little mullins and r..
cakes OF the Turks are ainhro.al VII.
eaten with honey, as S. The custom
ounces stcwed in honey arc % Turks.
staple. as are roasted ChoStuufe stowe.
In honey. Ncrmiccli stcW,d Ia honey g,
/ found everywhere.
, You may smile at tho idos ~ 90 nof,y
omelet, but II YOU eat ono .u 1ui..
YOU Will smile the more. not 10 Il. rI.u.
but IN delight. II is made WU.H ..
other omclets. Water is used us..a.
OF milk as it makes the umc.rf tend ~
II is cooked IN tho usual manner VII.
piping hot "a stream of honey ppurI
over It and it is served Immediately
Breadmaking in Turkey rrm
tive process. which has anderson, .u.
change for centuries. yet Oh, Ir.l4.
IL remarkably nutritinus and t...r..
to the ualatc. Irny,n is th,. nr.v rr.
mentlng agent known In Tur,.
breadmaking. In the rural hlm.. f..
wheat is often ground by hand IT..
bread for private families usually b..
baked in the ward on a hearth. UlD.
consists simply Of two stones raise.
on end, with an iron plate lad aei0,.
them.
In the public bakeries the ovens arc
ike those found in the ruins Of Rom
peH. They are about eight feet h.sa
the exterior il square and the baku.
space circular. They are lar., erJ4E.
To accommodate from $50 to 600 two
pound loaves at one baking They have
no hampers or other mechanical rgup.
mcnt The mouth Of the oven is s.mpa
hole and piece of sheet iron setNes
as "A door.
kaklava j. delightful pastry. Ugt
ana pdlatau.c. II Is prepared very WlI
IT. the manner Of French pun pt.ts
After making the dough front he ues
Hour Il IS rolled into very thin Sheets
These thin sheets are huttercd, Stacr.
on each other half an inch high. ,I
INTO diamond form and baked WH'u
aiken from the oven boiled sugar o.
honey Is poured over hem.
B"orcg. another delicious pastry :
prepared In about the same manner c>.
ccpting that meat, cheese and other a-
gradients are mixed with the dough al.
powdered sugar is sprinkird owe, ,tg
pieces after hey are baked.
Meats and meat animals arc 3d.
under tents in the open air ~ The.
strange markets You may -. 'n''
/ bargaining for a liN" sheep, N'"| "r
be slaughtered ana hutchcrcd W..' l'
customer waits,
/ Vegetables too-and the TURKS "or % .
Mohammedans, suhsist largely 1880 ''Hc-
taoles-irc sold in the puhlH >I"'!
sometimes under tents, some 'Ih'N %.
3 the open sidewalk.
Very queer are some If the ,os", Ib.e
dishes of the Turk, They max" 10 de-
! l!ghtful dish OF wild thistle, wH.rr un1r'
cultivation grows to be a good ~L,t
tuDer. They eat the tender tips of ra.-
row, and Sorrcl is a popular s''' veg .
table. The young and tender urS ''
hops are often eaten raw a "A a'IHd %.
cooked Nettles are eaten as NcI'l"'.e'
SO are the common plantaln leaves ana
/ the wild mallow, which has a PUPPY seed
( that tastes like cheese.
: Dandelion greens are eaten un''e''
sally Beans ana rice are 'he TWO ''''.