Evening star., 1922-12-24
ny STERLING HEILIG.
PARIS, December IA,


. goose at New Year. to begin the
year right. East turkey for SEN
timent. East goose for your life.
Here are curious facts on the point OF
being given out, more or less omciahy'
bv science. All passes as II the holiday
goose habit of old Europe were rooted
IN profound mystery.
Because, when sections of America
created Apple day. they knew wen
why they did ito encourage the
culture of wholesome fruit that
crows beside US. to refresh the peo-
,Je- Rut when old Europe. back In
the mists of time. created Goose "N'
nobody knew why they ala it-'he'
inst ate goose in a strange
1i.ious way at Christmas time.
And. now. some say that goose IS
greasy. Here and there In European
cities where they initiate America 'hefe
il = refined tendency to sldestep soose
crease. but the sturdy masses VINO ser
dom call a DOCTOR yet live under hanoi-
cans that would drag down Americans
stick TO the winter goose as to a pam
acea. 1t is the legacy of old experience.
n
something new from wisdom SO oio
that it is all but forgotten, make
christmas gift to the finest girl o"
earth by buying her goose. rake
her to the restaurant and feeo hei
roast goose Purchase bottle oi
nure goose grease and pour some OF II
in her soup, before she goes skatlhs'
Anoint her nose with the same pest
bst With her tea. give her slice
- foia-eras. So shall she grow In
,..,utv strength and grace and never
sniff1e.
Look YOU, sixty Paris children OF
tb. working classes lived most OF
their waking hours in what Is caiieo
i creche-a species OF kindergarten
where little ones are cared for In
bunch. while mamma earns a salary
elsewhere. Here the children get one
good meal per day from the munich
pality.
WELL. when winter came. las.
w year. half of the creche was
fed on goose confit. which Is not DEAR
two times per week-and half were
M, The latter suffered usual coughs,
colds. ouinsies and bronchitis. But
,ha thirty children who ata goose
confit were fresh. blithe. sturdy and
intact.
what is this occult bird which Eu-
rope eats, as by a pagan ceremony
which has lost its meaning IN tne
ages
TrnIv. goose is fat. Goose warns
I'M AS when Eskimos eat candies SO
goose Is fuel for your human furnace
Goose fat Is peculiar fuel. In some
unknown way it digests without
beaviness. Goose builds winter It's
sues in n richer manner. Goose IN
sumner nowise profits. But in anal
,ey. they say, with divers Sege'a-
lie and animal elements whose why's
and wherefores are still suesswork'
coose "unlocks" secretions of pro-
.ound and sluggish glands. in WIN
ter time, as with a key-that Is. the
quantity required is strangely small
compared with the results obtained
Half peasant France eats goose. all
any more than Paris. They might
say. because we have the geese. But
why have they the geese?
In particular, the country people
from Strasbourg to Grenoble. all OF
Auyersne and the Bourbon district
all the Pyeenees, and in between. Sa-
yoy and Dauphiny; and. only less So
the Atlantic coast. eat goose confit-
canned eoose-as staple winter food.
The peasants kill great quantities
of geese in autumn. They sell the
down for cuttings and pillows. sell
the Iivers for foie-gras, sell the
breasts for smoking and then they
not down the remainder of the car
cass as confit-the only other excep-
ton being to pot separately, at times.
the second joints" which form an
,.ssential mart of the famous Gascon
garbure.
The confit is made by cutting the
meat from the carcass. half cooking
il and then piling it into an earthen-
ware pot. along with melted goose
grease which fills up all empty
spaces and seals the top with a thick
white Iayer. All through autumn,
winter and early spring the peasants
turn to the confit pot when other
meat is lacking. In the kitchen,
goose grease replaces butter.
These people are exempt from colds.
| never knew a countryman OF the
Pyrenees or around Grenoble way to
have bronchitis, congestion. rneumo-
MIA. or even Il cold in the head!
1T is 4 goose land down there. more
i so. even. than Alsace-whose
Strasbourg pate de foie-gras in pas
try in famous. Every Paris restav-
rant features it today. in part from
patriotic reasons. but very much be-
rause it is of superior perfume and
suavity.,
But down there in the city Of Tou-
iouse the south of France ships more
goose lTvers and live birds to the foie-
.ras establishments than all Alsace
PRODUCES. Phenomenally heavy goose
Iivers are exhibited in shop windows.
around them rise piles of the oval
earthen pots of the perfected pred
uct French foie-gras is sold all over
the world.
Say what you please about foie
gras. Say that it is full of ptomaine
poison-which it isn't. Call it 'rtch'
;Ind digestible-which. again. is not
go. Who cares, anyhow? When Ros-
sini, the composer; Dumas, the nov
eiist,. and de Musset. the poet. went
SIa lit af Mof0nn