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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. iiiiiiiiiiiiiiiniiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiitiiiiiiiiiiiiiiiii!iniiinnmmiiMiiiiiiiiiinmniiiiiiii!i!iii[miiiiiiiniiiiiiiiiiiiiniiiiimmiiiiinLa 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, TiiiliUiiriliHiiiiliiipliliHiliiliiiiiiiiiiiiiniii.-iiiiliiliiiiiiiitiiiiiiiiiiiiiiiiiHinnHilHiiiiiiiiiiiiiiiiiiHiiiiiiiiiiiiiiiiiiiiiiii innnininmnnniimn!uunntitni 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. STIC PRINTING Of all Glasses Done with Neatness and Dispatch at the Edf |0 * Jsb* Brir]tir]g« 0fffee. MKKE K SPECIALTY OF HLL KINDS# COMMERCIAL PRINTING And carry in stock at all times a full line of Bill Heads, Note-Heads, Letter-Heads, Statements, Envelopes, Cards, etc. SUP We are prepared to print anything from a Visiting Card-to-a Book and will compare prices, work and materials used with those of any city printing office in the land. Our office is well equipped with* newest and latest styles in Type, fastest and best makes of Presses and is in charge of an experienced and tasty Printer. UST’Do not send your work off when you can get it done as satisfacto¬ rily at home and thereby encourage a home enterprise. See samples of our work, get our prices and we feel assured that you will give us your patronage. Address all orders to 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. I Represent the third largest and two of the best companies in the world. Rates as Low as any. W. A. SHACKELFORD, OGLETHCRPE ECHO OFFICE. LEXINGTON, GA. THE peopled paper THE ATLANTA NEWS Only $3.00 a Year. IF’-u.’blisHed. XDailiy (Except S-u.nd.a3r) ABLY EDITED BY JOHN TEMPLE GRAVES, UNDER MANA GEMENT CHA RLES DANIEL. An absolutely Free and Independent Daily Newspaper, carrying the important news of the world, mailed direct to subscribers everywhere at the rate of ONE CENT A DAY. Subscriptions accepted at the office of The Echo, or remit to THE ATLANTA NEWS, Atlanta, Ga.