Evening star. [volume] (Washington, D.C.) 1854-1972, 1927-07-23

The following letters are selected
from those received by this column
recently:
Dear Sir: I have been laying off
to write you about your column
mean two columns--for some time.
This weather drives me to it.
cat the time your column first came
to my notice 1 was attracted to it by
an appeal it had, out of the ordinary,
and from the fact that l could seldom
agree with you. That showed that
you must be right most of the time
II pictured you in my NINA as a
gentleman probably about 70 years OF
age, who held a grudge against hui
mans or was bothered by ingrow1ng
nails. Since observing you l find.
to my surprise. that you are an I'M
commonly good sort, or sport, who
looks as If a crouch is the very last
thing he can muster.
There are several little subjects
YOU touch upon that seem to me to be
entirely academic as far as you are
concerned. Tobacco, for instance. l
am sure you know no more about
tobacco than Tom Blanton does about
taxes. You are a novice as far as
tobacco and it's uses is concerned.
The trouble is you don't enjoy tobacco
any more than you do beer. Life is
like that
II would not trade one good cigar
for a carload of Jack Sprats, f. o. b..
in the back yard of tomcat fancier.
But you will answer, You can't get
q good cigar within the ken of a
modest income / know some of them
do smell like a tomcat, but why be
so fussy? I am sore afraid that as
far as tobacco is concerned YOU
have 'blunted your faster I was
afraid you would try out those 81
varieties Of tobacco you wrote Of in
true freshman style.
And now comes Foods I Don't
Like What may we expect of a man
who would as lief drink saturated
solution Of quinine as the best beer
that was ever brewed? Again that
'blunted taster.' That line about first,
smoke, next, condiments, and then
beer to cut the taste sounds like a
wall of my dear old friend, Wayne
Wheeler.
And then the declaration Of that
brightest gentleman you know that
any one who eats onions is perverted.
Probably he overfed himself when the
saloons used to give away little
picked onions to picked gents.
"On the subject of spinach and car
rots you seem to be entirely normal,
but what would you when your in
structions are to go to it? On crab
flakes and apples you are again over
come by the heat.
BE all Of this as 1t may, what we
started to say was that if you didn't
write a good column, out of the ordi-
nary rut and always entertaining, /
wouldn't read it every night. When
the weather gets a little cooler
want to get from you a list of ency-
clopedias on flowers and the tanning
of scabby back yard. l am not a
gardener or the son of a gardener,
but something tells me that maybe
you are not, either. Now do not put
me down as a critic. Of your column.
l am with you in much you say that
you don't mean. Sometimes when
your faster gets in it's normal condi-
ties of Budweiser and some dill
pickles. Very truly yours.
'DELANO LUCE"
X X X
For Mr.. Charles Tracewell, In appre.
citation for interesting articles from
his pen in The Star:
place spinach las gritty as you
like0 in a colander, little at time,
hold colander under sink cold water
faucet. place hand under the water,
spray with a hard stream of water.
causing all grit to fall through holes
in the colander. Steam spinach down
in the water left in the leaves by
washing, maybe about an inch of
water added in bottom of boiler
cover same). This will cook down in
about 10 minutes with melted butter,
the best quality and plenty of it. Cut
up hard boiled egg. sprinkle or place
slices on top of spinach. Spinach