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8
Near the
North Pole
*‘W THINK Christmas, 1S83, was
I my most memorable one,” said
General Groely, the arctic ex¬
plorer. “With my command I
Nv.-is proceeding southward in the hope
of obtaining help, and about the 20th
of October we ensconced ourselves in
a little hut at Cape Sabine. Our sup¬
ply of food was running very low, and
We were on very short rations, every
oni' being allowed just food enough in
each twenty-four hours to sustain life.
Under these depressing circumstances
and amid the awful silence of the
polar night the cheerfulness that we
eotiiiTiiied to maintain was remarkable.
It would have been a splendid oppor¬
tunity for Dickens’ character, Mark
Tapley, who was always seeking some
specially depressing situation in life to
nhow how Jolly he could be under ad¬
verse circumstances. As the Christinas
season approached wo all looked for¬
ward to it with eager anticipation, not
only as a feslal day the associations
ami memories of which would to some
extent vary the wearisome monotony
of our lives, but because we knew that
the winter solstice would fall about
l>ee. 22 and that then the sun would
return and the long, dreary night be at
an end.
“Christmas day came at last, Christ¬
mas in the arctic regions! At <> o’clock
TKUIiIHO CHRISTMAS STORIES.
wo had our breakfast thin soup made
of peas, carrots, blubber and potatoes.
Our Christmas dinner was served at 1
o’clock. Hearken to our menu, ye who
will sit down the coming Christmas
to roast turkey stuffed with oysters:
First course, a stew of seal meat, on¬
ions. blubber, potatoes and bread
crumbs: second course, served one
hour after ilrst, a stew of raisins, blub¬
ber and milk: dessert, a cup of hot
chocolate. The best and most Ctarist
tnaslike feature of this meal was that
we were allowed a sufficient quantity
of it to satisfy the pangs of hunger.
Our enjoyment of the dessert, one cup
of chocolate, we tried to prolong as
much as possible. Over It we told each
other Christmas stories. We exchanged
reminiscences of bygone Christmases
at home with the loved ones so far
away. We discussed the probability
of our ever reaching our own firesides
again, and we entered into an agree¬
ment that if we got hack to civilization
before another Christmas we would
pass the day together in memory of
that awful Christmas we were then
spending in the realm of the relentless
Ice king. Alas, many of those brave
fellows never lived to see another
Christmas!”—Buffalo Express.
Kuioktnir the Christina* Fool.
In some parts of England the custom
Is said still to continue, two days after
old Christmas day, of “smoking the
fool” that Is, a pile of straw being col¬
lected and set alight, the “fool’’ is hung
over It by a rope around ids waist and
swung backward and forward till he
Is nearly dead. Then he goes around
with his cap and collects “what the
spectators think proper to give,” as the
chroniclers express it. In these enter¬
prising days, when almost any game is
worked that can induce any one to
give anything it seems strange that no
one lias imported this custom, for It
must be a successful one.
Fence on Earth.
1 heard the hells cm Christmas day
Their old familiar carols play
And wild end sweet
The words repeat
Of peace on earth, good will to men!
—Longfellow.
THE ECHO, LEXINGTON, GA.: FRIDAY, DECEMBER 25.
CHRISTMAS REMNANTS.
bay. of Serving the 1‘ortions of
Turkey Left From the Feast.
After your Christmas dinner you will
probably find that you have a goodly !
portion of turkey left. This has hap
pencil a great many times before, and : j
as a result many ways have been de
vised for preparing these left over |
scraps of turkey meat. This does not!
mean the large white slices of the
breast, for this portion of the meat can
be simply arranged on a platter and
eaten as it is.
A salad of the white meat of turkey
is as good as if not better than chicken
salad. Take one cup of turkey meat,
rather coarsely chopped; one cup of
celery, also rather coarsely chopped;
the whites of three hard Doiled eggs,
als^ chopped. Put the yolks of the
hard boiled eggs into a bowl and
mash and then pour over them three
tablespoonfuls of melted butter or pure
olive oil. Into this put one teaspoon¬
ful of salt and one of mustard, with a
dash of red pepper; then thin with half
a cup of good vinegar.
Another way to use the white meat
of turkey is to chop it tine, then put
a spoonful of cranberry sauce that has
been run through a colander in the
bottom of a mold or small bowl, on this
a layer of chopped turkey, then a lay¬
er of cranberry, and so on till the mold
is full. Press hard and put in a cold
place till ready to use; then turn out
on a platter.
Turkey Croquettes.—Take one cup
of turkey meat, chopped fine; one cup
Of bread crumbs, one spoonful of but
ter and two of cream; season with salt
and peppery mold into little fancy
shaped cakes and fry.
Turkey patties are made exactly as
are chicken patties. To one cup of
turkey take one cup of turkey gravy
or one cup of water made rich by a
generous lump of butter; season and
thicken with a little flour; pour into
pastry shells and bake in a quick oven.
A LESSON FOR CHRISTMAS.
Ho,v n Gcnerona Giver of Presents
Mny Hetnliiite For Neglect.
“Here's something cheap. Let’s buy
it,” said the tall, angular woman.
“What for?” asked the jolly little
one.
“Oh, for a Christmas present,” an¬
swered the other.
“Who for?” queried No. 2.
“Oh, I don’t know. It wiU come in
handy for some one.”
“Here” (to the clerk), “wrap me up
two of these and hurry my change,
please. How much? Seventeen cents?
Oh, all right.”
“My goodness!” ejaculated her jolly
companion. “You don’t moan to say ;
you buy all your Christmas presents
that way?"
“Pretty nearly—at leasPthat’s what I
intend doing this year. I’ve taken lots ;
of pains to buy things before, but from
now ou I’m going to go about things
differently.”
“Why, what has changed you?"
“Well, it's tliis way : I’m an old maid.
you know, but I like pretty things aw¬
fully well. I am accounted well off,
and so 1 am, but almost every year I
have sought out the nicest, prettiest
things I could find and sent them off
to those I count ray friends. And
what did I got in return? Nothing.
positively nothing. Now, the value of
a thing doesn’t count cue bit with me,
but 1 do like people to be thoughtful,
and when 1 get two or three marked
down calendars and a general collec¬
tion of stuff picked up to send at the
last moment which is not of the least
use to anybody I rebel. So this year
I am going to try to teach them a les
so;..’’
A Laundry Lint For Christmas.
For a laundry list obtain a delicate
book slate with two or three leaves and
bound in cloth. From embroidery lin¬
en cut a piece sufficiently large to face
the front and back and with a margin
a quarter of an inch wide ail around.
On one-half of the piece mark the
words “Laundry List" within a frame
at the middle, and to decorate the re¬
mainder of the piece draw a conven¬
tional flower design.
When the work is finished, apply the
linen to the slate and cover with glue
by turning the edges over and making
them fast to the inside on a narrow
edge of the doth binding that is usual¬
ly left between the edge of the slate
part and the binding.
At the top hinge corner attach a ring
with bow and ribbons, by means of
which it can be bung in a convenient
place, and at the knot tie a piece of
string half a yard loug, to the end of
which a pencil may be attached.
A Treasure Tree.
One of the most famous Christmas
trees in history was erected at Wind
sor castle in the early forties. It was
not so very remarkable for its height,
which was forty feet, but for the fact
that in the aggregate its crop of pres¬
ents amounted in value to $45,000, or
the value of the product of 0,000 acres
of forest land.
Merry Christmas:
Be merry all, be merry all!
With holly dress the festive hall:
Prepare the song, ihe feast, the ball.
To welcome merry Christmas.
- W. R. Spencer.
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l! CHRISTMAS FURNITURE
Nowhere are more acceptable or more appropri¬
ate Christmas Presents to be obtained than at a
furniture store and at no furniture store in Geor¬
gia can a larger or more attractive line of them
be found than we are showing. To attempt to
enumerate would be tedious. We merely sug¬
gest that you see them before buying elsewhere.
DORSEY & FUNKENSTEIN
CLAYTON ST., HTHENS,
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CHRISTMAS “BARRING OUT.’
A Strange Custom of Schoolboys and
Teacher*.
“Barring out” was one of the Christ¬
mas customs greatly in vogue in Eng¬
land throe centuries ago. It is a cus¬
tom that obtains not only in England,
but to some extent in our own country,
to this day, although it is not particu¬
larly a Christmas custom- in our coun¬
try. “Barring out” was the keeping of
the teacher or master out of the school
house until he yielded to such terms
as the boys of his school chose to dic¬
tate. If the boys were able to keep the
teacher out of the sclioolhouse for
three days and nights he was bound by
all the laws of the custom to come
to terms with the boys and to grant
them all that they demanded in the
way of half holidays and abbreviated
lesson hours and extended recesses.
If, on the other hand, the teacher out¬
witted the boys and regained posses¬
sion of the schoolroom, tue chagrined
pupils were bound to submit to such
terms as he chose to dictate. As these
terms usually included the severe
trouncing of all the boys having any¬
thing to do with the barring out of the
teacher, the boys were on the alert to
keep him from defeating them. More
than one Christmas time of rejoicing
has been turned into a time of weeping
and wailing on the part of boys whom
some barred out teacher has defeated.
—Leslie’s Weekly.
Scalloped Oysters.
The Christmas dinner should include
oysters. They may serve for an en¬
tree and are delicious scalloped or
baked in a pie with the giblets. This
is the way to prepare scalloped oysters:
Place in a shallow baking dish a layer
of oysters; over this spread a layer of
bread crumbs or crumbled crackers;
sprinkle it with salt, pepper and hits of
butter; alternate the layers until the
dish is full, having crumbs on top, well
dotted with hits of butter. Pour over
the whole enough oyster juice to mois¬
ten it. Bake in a hot oven fifteen or
twenty minutes or until browned.
Serve in the same dish in which it is
baked. Individual scallop cups or
shells may also be used, enough for one
person being placed in each cup. Prop¬
erly prepared, it is an excellent dish.—
New York World.
Christmas Oyster Soap.
One quart of oyster liquor, two doz¬
en oysters, one quart of milk, two ta¬
blespoonfuls of butter, two tablespoou
fuls of flour, juice of half a lemon, salt
and pepper to taste, tiny pinch of mace.
Heat milk and strained oyster liquor in
separate vessels. Rub butter and flour
together, cook in a saucepan until they
bubble and pour on hot milk, stirring
till the mixture is thin and smooth
Add the liquor, drop in the oysters and
cook five minutes. Season and serve at
once. Add lemon juice the very last
thing.
How to Prevent Croup.
It will be good news to the mother of
small children to learn that croup can
be prevented. The first sign of croup
is hoarseness. A day or two before the
attack the child becomes hoarse. This
is soon followed by a peculiar rough
cough. Give Chamberlain’s Congh Rem¬
edy freely as soon as the child becomes
hoarse or even after the rough congh
appears, and it will dispel all symptoms and
of oronp. In this way all danger
anxiety may be avoided. This rem¬
edy is used by many thousands of
mothers and has never been known to
fail. It is, in fact, the only remedy that
can always bo depended upon and that
) is pleasant and safe to take. For sale by
: W. J. Cooper lit Co , Lexiugtou : How
j ard & Young, Stephens; A. J. Gillen,
' Maxeys.
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THE ECHO, Lexington, Ga.
Fires Will Occur 4
And it is the duty of every Property
owner to protect himself against
them. That, is to always
Keep Your Property toed.
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world. Rates as Low as any.
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OGLETHCRPE ECHO OFFICE. LEXINGTON, GA.
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