jeanflop/post_ocr_correction2 huggingface dataset:
not draw from the same model as did the Victorians. Their period was more colored but less complex. The modern French Comment. The discussion in the Chamber of Deputies, which resulted in a vote of confidence "for M. Poincaré and his cabinet," continues to elicit comment in the press of Paris. The Independent Petit Journal is convinced that the Poincaré-Herriot Ministry was wrecked before completion of its task. "We have returned, as the session of Friday has shown, to battle formation," the Petit Journal continues. "France is being weakened by division. But this is not the fault of M. Poincaré." "The Radicals and the Socialists, happily finding themselves together in the pole, have formed a sort of Cartel of Opposition," according to the Conservative Gaulois. "The Radicals have no doctrine. They desire Power only for the profits it carries with it, for the pleasure of exercising it and to oppress the French, who do not think as they do, of placing themselves and their friends above the law." "Radicalism is dead," says the Conservative Figaro. "There are only two great parties left, the Socialists and the Nationalists. The vote of January 11 marks a historical date. It is the end of combinations of the center parties and of the dreams of concentration." The Royalist Action Française finds that the long speech by M. Poincaré, aside from its excellent rhetoric, was disappointing. "Actions speak louder than words," it adds, "despite the optimistic language of M. Poincaré." German Comment. The enthusiastic reception given in Athens to the Italian Under-Secretary of State, Signor Grandi, whose purpose is to bring about the conclusion of a pact of non-aggression between Greece and Turkey, draws comment in Berlin from the Lokal Anzeiger. It declares: "Italian diplomacy is trying to close the circle which Italy is trying to establish around Yugoslavia with the aid of a series of pacts of friendship and alliance, of which Rome and Budapest would form the principal hinges." Commenting on the vote of confidence obtained in the Chamber of Deputies by M. Poincaré, the French Premier, the Vossische Zeitung says that "the
of combinations of the center parties and of the dreams of concentration." The Royalist Action Française finds that the long speech by M. Poincaré, aside from its excellent rhetoric, was disappointing. "Actions speak louder than words," it adds, "despite the optimistic language of M. Poincaré." German Comment. The enthusiastic reception given in Athens to the Italian Under-Secretary of State, Signor Grandi, whose purpose is to bring about the conclusion of a pact of non-aggression between Greece and Turkey, draws comment in Berlin from the Lokal Anzeiger. It declares: "Italian diplomacy is trying to close the circle which Italy is trying to establish around Yugoslavia with the aid of a series of pacts of friendship and alliance, of which Rome and Budapest would form the principal hinges." Commenting on the vote of confidence obtained in the Chamber of Deputies by M. Poincaré, the French Premier, the Vossische Zeitung says that "the vote is not a victory for M. Poincaré, for he has against him all the votes of the Left." The Berliner Tageblatt says that "the question of confidence has been resolved not by conviction but by arithmetical rules." Vorwärts declares that "M. Poincaré has obtained a respite only in view of the forthcoming international consultations." THE GOURMET PASCAL, OF MARSEILLE. "Friendship Bridge" CURRENT HISTORY TOLD IN CARTOONS BUILT BY MARINES IN CHINA South African Comment. Discussing the situation which has developed with regard to German and South African trade relations, the Johannesburg Star says: "We believe that there is an important difference between the new treaty and the Anglo-German Treaty of 1924, as the 1924 Treaty specifically excludes from the agreement any Imperial preference Great Britain may grant at any time, whereas the draft treaty drawn up by the Union Government merely debars Germany from claiming those Imperial preferences which already exist. ...It may be necessary to make similar treaties with other countries—France and America for instance. This renders it all the more desirable that our first treaty with a foreign country should not establish an unfortunate precedent that may create serious difficulties for ourselves and the rest of the
of the forthcoming international consultations." THE GOURMET PASCAL, OF MARSEILLE. "Friendship Bridge" CURRENT HISTORY TOLD IN CARTOONS BUILT BY MARINES IN CHINA South African Comment. Discussing the situation which has developed with regard to German and South African trade relations, the Johannesburg Star says: "We believe that there is an important difference between the new treaty and the Anglo-German Treaty of 1924, as the 1924 Treaty specifically excludes from the agreement any Imperial preference Great Britain may grant at any time, whereas the draft treaty drawn up by the Union Government merely debars Germany from claiming those Imperial preferences which already exist. ...It may be necessary to make similar treaties with other countries—France and America for instance. This renders it all the more desirable that our first treaty with a foreign country should not establish an unfortunate precedent that may create serious difficulties for ourselves and the rest of the Empire." The name of Marseilles is one beloved of the Gourmet. As the center of the gastronomically opulent Provence, Marseilles bases her claim to fame as much on her culinary specialties as she does on the extensive commerce of her wharves or the traditional honor of her Canebière. Cuisine of Provence stands apart from that of the rest of France. It draws its sources from a region of a different character, bathed in sunlight different from that of the other provinces. Swept by the mistral and lapped by the waters of the Mediterranean, Provence produces the fruits and vegetables of the near East. Provençal cooks have at their disposal plenty to exercise their talent. The inhabitants have adhered closely, in the age which has too little reverence for the past, to the customs of their forefathers insofar as matters of the kitchen are concerned. Thus Marseilles offers a rare wealth of regional cooking. Take, for instance, the venerable house of Pascal. From obscure origins one hundred and twenty-five years ago it has come down from father to son into the able hands of M. Octave Lambert-Pascal, the present proprietor. At the beginning of last century, old Mother Pascal—that is, the
Provence stands apart from that of the rest of France. It draws its sources from a region of a different character, bathed in sunlight different from that of the other provinces. Swept by the mistral and lapped by the waters of the Mediterranean, Provence produces the fruits and vegetables of the near East. Provençal cooks have at their disposal plenty to exercise their talent. The inhabitants have adhered closely, in the age which has too little reverence for the past, to the customs of their forefathers insofar as matters of the kitchen are concerned. Thus Marseilles offers a rare wealth of regional cooking. Take, for instance, the venerable house of Pascal. From obscure origins one hundred and twenty-five years ago it has come down from father to son into the able hands of M. Octave Lambert-Pascal, the present proprietor. At the beginning of last century, old Mother Pascal—that is, the great-grandmother of the family—was the owner of a little eating house where visitors gathered in the one room—the kitchen—to taste Provençal specialties such as even then only a grandmother could prepare. It was in 1823 that Mère Pascal moved to what seemed likely to become a new and busy quarter, few streets away from the Vieux Port. The restaurant stands there today. It is reached from the quay by a side-street cumbered with the stalls of fishwives. In the evening the day’s catch is spread out in all its rich variety and you have to pick your way through sea-urchins, crabs, lobsters and even small squids. The “Friendship Bridge” built by United States Marines over a creek in the little village of Peit'ang, along the Peiping-Tientsin highway, has started a series of road improvements along the whole eighty-mile motorroad. The bridge was built under the direction of General Smedley Butler, commanding the Marines, who noticed the poor, shaky planks which had to serve the inhabitants of Peit'ang and all who passed through the village. The United States Marines stationed in Tientsin undertook to build a substantial wooden bridge, which was then presented to the inhabitants of Peit'ang as an expression
few streets away from the Vieux Port. The restaurant stands there today. It is reached from the quay by a side-street cumbered with the stalls of fishwives. In the evening the day’s catch is spread out in all its rich variety and you have to pick your way through sea-urchins, crabs, lobsters and even small squids. The “Friendship Bridge” built by United States Marines over a creek in the little village of Peit'ang, along the Peiping-Tientsin highway, has started a series of road improvements along the whole eighty-mile motorroad. The bridge was built under the direction of General Smedley Butler, commanding the Marines, who noticed the poor, shaky planks which had to serve the inhabitants of Peit'ang and all who passed through the village. The United States Marines stationed in Tientsin undertook to build a substantial wooden bridge, which was then presented to the inhabitants of Peit'ang as an expression of international goodwill. At the ceremonies on the occasion of the formal opening of the bridge to traffic, General Shang Chen thanked General Butler and his men and offered to continue the good work by repairing the whole highway from Peiping to Tientsin if General Butler would be so good as to loan the Chinese troops the use of foreign machinery and would assign some Marine engineers to supervise the work. This General Butler agreed to do. Paper from Sugar Cane: Manufacture of industrial pulp on a large scale from the bagasse refuse of the various sugar plantations of the Territory may become the newest industry in the Hawaiian Islands. A committee of the Hawaiian Sugar Planters’ Association believes that such a project would be successful and it has asked for the appointment of a board to investigate the matter. At Pascal’s, in Marseilles, the waiters at work in shirt sleeves. The menu which is placed before you lists a bewildering number of specialties de la maison. There is fish soup and, somewhat similar to it, the famous Bouillabaisse Pascal. There are such typically Provençal dishes as bourride, aïgo-sauce and aïoli. The name of this last indicates its important component—garlic—which
as to loan the Chinese troops the use of foreign machinery and would assign some Marine engineers to supervise the work. This General Butler agreed to do. Paper from Sugar Cane: Manufacture of industrial pulp on a large scale from the bagasse refuse of the various sugar plantations of the Territory may become the newest industry in the Hawaiian Islands. A committee of the Hawaiian Sugar Planters’ Association believes that such a project would be successful and it has asked for the appointment of a board to investigate the matter. At Pascal’s, in Marseilles, the waiters at work in shirt sleeves. The menu which is placed before you lists a bewildering number of specialties de la maison. There is fish soup and, somewhat similar to it, the famous Bouillabaisse Pascal. There are such typically Provençal dishes as bourride, aïgo-sauce and aïoli. The name of this last indicates its important component—garlic—which is absent from few recipes of the region. Provençal cooking calls also for thyme, fennel, rue, lentisk, pepper. But it is a mistake to imagine highly seasoned dishes too fiery for Northern palates. If the spicing is a little more pronounced than that to which one is accustomed, the “little wines” of Provençal hillsides are sufficient to quench quite unusual thirsts. So do not miss, when in Marseilles, and the aïoli, those most distinctive of local dishes. The latter resembles a mayonnaise based on garlic and olive oil—the two gastronomic essentials of the province. In a fireproof pot, the primary secret is the nature of the fish used; the other is to wash the fish and the tomatoes, onions, and garlic in sea water. The rest of the process offers less difficulty. Strain well and place in an earthenware pot with spices, saffron, pepper, and salt and boil for about an hour in a table-glass full of oil for each pound of fish and vegetables. Mix well and add fresh water to cover. Boil for twenty minutes on a brisk fire. The soup is poured over slices of bread; the fish is served separately. Brasserie is boiled fish served with
wines” of Provençal hillsides are sufficient to quench quite unusual thirsts. So do not miss, when in Marseilles, and the aïoli, those most distinctive of local dishes. The latter resembles a mayonnaise based on garlic and olive oil—the two gastronomic essentials of the province. In a fireproof pot, the primary secret is the nature of the fish used; the other is to wash the fish and the tomatoes, onions, and garlic in sea water. The rest of the process offers less difficulty. Strain well and place in an earthenware pot with spices, saffron, pepper, and salt and boil for about an hour in a table-glass full of oil for each pound of fish and vegetables. Mix well and add fresh water to cover. Boil for twenty minutes on a brisk fire. The soup is poured over slices of bread; the fish is served separately. Brasserie is boiled fish served with aïoli. Another fish dish, brandade de morue, deserves special mention. Here is the recipe as it is given by Ambroise, the white-capped official who today sustains the reputation of the Maison Pascal. Scald your cod and remove skin and bones. Pour olive oil into a pan. Add garlic pounded into a paste. Warm slightly. Put in the cod and stir well with a wooden spoon for five minutes on the fire. Take half a liter of boiled milk and a liter of olive oil (for one pound of cod). Pound the cod until it is quite fine and then mix in the milk and the oil to thicken, turning the while as though for a mayonnaise. A dash of nutmeg gives the final touch. Two cold dishes, the orzolette froide paysanne and the bœuf en daube, are reminders of an old Provençal custom which required that the larder should never be empty and that at least one cold dish should always be on hand to garnish the table at each meal in addition to the regular fare. Pascal makes omelets with one hundred eggs at a time, mixing in a large proportion of spinach. Served cold with oil and vinegar
a paste. Warm slightly. Put in the cod and stir well with a wooden spoon for five minutes on the fire. Take half a liter of boiled milk and a liter of olive oil (for one pound of cod). Pound the cod until it is quite fine and then mix in the milk and the oil to thicken, turning the while as though for a mayonnaise. A dash of nutmeg gives the final touch. Two cold dishes, the orzolette froide paysanne and the bœuf en daube, are reminders of an old Provençal custom which required that the larder should never be empty and that at least one cold dish should always be on hand to garnish the table at each meal in addition to the regular fare. Pascal makes omelets with one hundred eggs at a time, mixing in a large proportion of spinach. Served cold with oil and vinegar it makes an excellent hors d'œuvre. Perhaps, if you have come from afar, M. Pascal will take you into his kitchen. There you will learn some of the secrets of his fame. The Maison Pascal still uses wood and charcoal exclusively for cooking. Moreover, there is not an oven in the place. The open fires are built in such manner that roasting can be done underneath while the process of frying and grilling is carried out above. Another precept of the house requires the use of earthenware pots and pans to the exclusion of all others. Before the ancient brick fireplace with its great chimney stands Ambroise, the chef, the latest of an illustrious line. His eye is on a dozen dishes. Yet he has time to show his satisfaction if you have found some special dish to your taste. R. Cr. A GERMAN VIEW OF THE MATTER OF INTER-ALLIED DEBTS. “FRANCE: 'Uncle, I give you my eternal love.’ “UNCLE SAM: 'I would rather see the color of your money.’ ” (From Klagendrudditsch, of Berlin.) The Books of the Day UNDERNEATH THE BOUGH HAJAZ, an English hymnal, by Clarence K. Streit. (New York; The Viking Press; $2:) CAWBOURN, and Other
the place. The open fires are built in such manner that roasting can be done underneath while the process of frying and grilling is carried out above. Another precept of the house requires the use of earthenware pots and pans to the exclusion of all others. Before the ancient brick fireplace with its great chimney stands Ambroise, the chef, the latest of an illustrious line. His eye is on a dozen dishes. Yet he has time to show his satisfaction if you have found some special dish to your taste. R. Cr. A GERMAN VIEW OF THE MATTER OF INTER-ALLIED DEBTS. “FRANCE: 'Uncle, I give you my eternal love.’ “UNCLE SAM: 'I would rather see the color of your money.’ ” (From Klagendrudditsch, of Berlin.) The Books of the Day UNDERNEATH THE BOUGH HAJAZ, an English hymnal, by Clarence K. Streit. (New York; The Viking Press; $2:) CAWBOURN, and Other Poems, by Robinson Jeffers. (New York; Horace Liveright; $2.50.) Here is a book of verses to read underneath the bough along with old Omar. Hafiz who lived two centuries later than the author whom Edward Fitzgerald immortalized for readers of the English language, was at any rate Persia’s second greatest poet. And, as Persians say, the students of that country still write essays on the question: “Which is the greater, Omar or Hafiz?” Besides his achievements as a winebibber and a lover of gazelle-like maidens, Hafiz won fame as a professor of theology. The poems reflect his varied interests, which, indeed, the author harmonized without great friction. As in Omar Khayyam, the praises of wine and of love are straightforward and natural, yet, they fit easily into a symbolism on which the poet strung his genius philosophy. Mr. Streit’s translation is based on the “Diwan,” Hafiz's greatest work, which was written as a series of odes, each composed of from five to eighteen couplets. But the translator has put in late the form of rubaiyat, by four-line stanzas, which Fitzgerald adapted so successfully for Omar Khayyam. Although Hafiz himself wrote rubaiyat, the essence of his philosophy and his most beautiful
poet. And, as Persians say, the students of that country still write essays on the question: “Which is the greater, Omar or Hafiz?” Besides his achievements as a winebibber and a lover of gazelle-like maidens, Hafiz won fame as a professor of theology. The poems reflect his varied interests, which, indeed, the author harmonized without great friction. As in Omar Khayyam, the praises of wine and of love are straightforward and natural, yet, they fit easily into a symbolism on which the poet strung his genius philosophy. Mr. Streit’s translation is based on the “Diwan,” Hafiz's greatest work, which was written as a series of odes, each composed of from five to eighteen couplets. But the translator has put in late the form of rubaiyat, by four-line stanzas, which Fitzgerald adapted so successfully for Omar Khayyam. Although Hafiz himself wrote rubaiyat, the essence of his philosophy and his most beautiful imagery are to be found in the “Diwan.” The spirit and even the diction of Fitzgerald have been followed so closely that the reader often has the impression that he is reading the sparkling lines of that author. But Mr. Streit’s poem is no mere imitation; its matter is individual enough to speak for itself. Who would cavil at the closing stanzas of the poem: O God, cast down, why hold concentrated Your fury? When shall Your storm crush this blot of night? Can you not spare us but one flash, one beam? Must we believe that, yet are not your sons? Then from the Persian table seize a tasse And drain the wine of life before the glass shall crystalline, with table and with you, And with your God into oblivion pass. But if you free the glass from all Its wine And through its crystal see a new world shine, Throw some to those who knew that imagery, And cool the wind—the wind’s their drink, and mine. Mr. Robinson Jeffers’ Cawdor is not The Thane of Shakespeare, he is a Californian farmer. But there is something very Elizabethan about the poem nevertheless. If the author is self-consciously archaic
enough to speak for itself. Who would cavil at the closing stanzas of the poem: O God, cast down, why hold concentrated Your fury? When shall Your storm crush this blot of night? Can you not spare us but one flash, one beam? Must we believe that, yet are not your sons? Then from the Persian table seize a tasse And drain the wine of life before the glass shall crystalline, with table and with you, And with your God into oblivion pass. But if you free the glass from all Its wine And through its crystal see a new world shine, Throw some to those who knew that imagery, And cool the wind—the wind’s their drink, and mine. Mr. Robinson Jeffers’ Cawdor is not The Thane of Shakespeare, he is a Californian farmer. But there is something very Elizabethan about the poem nevertheless. If the author is self-consciously archaic at times, yet he seizes much of the rugged power of Elizabethan tragedy. It is a grim tale of the middle-aged Cawdor's love for his young wife, who falls in love with her husband’s son. HEAD OF EMPIRE COMMUNICATIONS Pleistocene Ages in Africa IMPORTANT FIND MADE IN CAVE Railway Exactitude The Berlin District Railway has now instituted on certain of its electrified stretches public timing to the half-minute of the arrival and departure of trains. It is claimed that this is the first company in the world with a public time-table recording seconds. The latest leader of the archaeological expedition to East Africa now announces the discovery in a cave at El Muteita of the skeleton of “the earliest known man” belonging to the period of time contemporaneous with the early part of the second glacial period in Europe, many thousand years before evidences of man were discovered in Europe. This discovery is part of a chain of finds in the same caves, which have obviously been occupied by mankind from prehistoric days until the present time, and the story of the occupation is preserved in layers of earth forming the floor. This earth has been carefully excavated, and has