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PERMANENT winter refuge of 2,000
acres of land on the east side of
Jackson’s Hole, In Wyoming, to
care for a herd of 25,000 elk has
Just been arranged by the depart¬
ment of agriculture. It Is expected
that enough hay will be raised on
this tract to feed the entire herd.
The price of the land ranged from
$50 to $52 an acre. The govern¬
ment was forced to adopt this
plan to prevent the elk in the west from going the
way of the buffalo to extinction.
It Is estimated (hat fully 60,000 elk winter In the
Jackson's llolo country, a large area south of the
Yellowstone National park The elk scatter dur-
ing the summer months, many of then) grazing in
tlie park, but as winter approaches they converge
toward their old winter quarters. Theso quarters
were ample before the
_
fence the lands The
elk would feed on the Ji ' 4*
rich grass of the val¬ * a v... %t v •
leys in the fall, work * .wig
np on (he sheltered
and hillsides when' in (he winter, 1% , w -Km l A s i
necessity V - w
urged descend to the
creeks and browse s > 1
among the young wil¬ * 4
until lows and the other spring foliago i m - m
grass
came.
The homesteader's
fence has made this im¬
possible now, and each is
year lessens the ♦ ♦
amount of open range. jrpn) orj&K azYTti? woyt$r n/mr, jacKsarrV hoi,# WYomrr(?~
The result is that de-
spile the large amount of feed that has been fur¬
nished them by the state of Wyoming, each winter
lias seen an enormous death loss cf this fast-disap¬
pearing game animal.
Driven to desperation from hunger, the elk
would break down tlie strongest barbed wire
fence surrounding a haystack, and during a por¬
tion of the winter the settlers were forced to
guard their hay night and day. The elk have been
known to mount upon the fallen bodies of their
companions, and thus climb to the top of a
thatched roof shed, where they would voraciously
devour the rotten hay or straw used as a roof cov¬
ering.
The scenes in the elk region of Wyoming during
the last two years are described as heart-rending.
The starving elk, driven to the lowlands by the
high snows in the mountains, found most of the
range fenced in by ranchers. In many cases they
•broke down fences and demolished the hay¬
stacks of the ranchers. They ate the willows
along the streams, and gradually grew weaker and
weaker, and finally sunk down to die in the snow.
Immediately they were pounced upon by magpies
1 a: 0 i
CHANGING SOCIAL HABITS
In com paring the habits and manners of the present day with those of the
it seems to me that the most striking thing is the great change that has
taken place in our economic and financial conditions. The poor of today are
a different race from the poor of 60 or even 30 years ago. They earn a great
deal more money and, though they get less for it in solid comfort and well
being, they spend it in a much greater variety of ways. Neither are the rich
of today the same as- the rich of 50 years ago. Large numbers of the latter
the landed gentry, for instance—have taken a back seat, if they have not ac¬
tually disappeared. The new rich who have pushed them out are introducing
ideas, habits and manners of their own. Consequently the luxury of today has
little in common with the luxury of 50 years ago. It spends its money in more
selfish and ostentatious ways. hereditary retainers, we
Instead of the manor house, with its crowd of
have now the fashionable hotel, with its army of liveried waiters and chauf¬
feurs, YV. K. Lawson writes in the London Morning Post. In 14 of these estab¬
lishments there was spent last year £2,682,000—nearly two and three-quarter
millions sterling. This is the essence of present day luxury, and those who
consider it extravagant may console themselves with the thought that foreign¬
ers contributed much more to it than British born prodigals. Our American
visitors boast very truly that we have them to thank for these sybarite
caravansaries They called for them and have all along been their chief sup¬
porters, paying without question most extravagant charges.
In other ways the Americans have been the pioneers of modern luxury. An
inquiry which is now going on in the United States as to the annual expendi¬
ture of American tourists in Europe indicates that it is little, if any, short of
$200,000,000, or £40,000,000. Our Canadian, Australian, French, German and
other foreign visitors are also free spenders, so much so that ministering to
their luxurious taBtes has become one of the most profitable of London's indus¬
tries. On the other hand, the corresponding class of our pwn people are prob-
•bty spending less rather than more on themselves than they used to do. They
THE OARNESVILLE ADVANCE, CARNESVILLE, GEORGIA.
ALA
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and otiier birds, and their eyes were picked out,
in before dead. *
many cases the elk were
The conditions which led up to the government’s
recent action have existed for more than tqn
years, but the state of Wyoming seemed unable,
single handed, to cope with the situation. The
tender-hearted ranchmen of the Jackson Hole
country have helped to the full extent of their
ability, feeding to the starving elk as much as
they could spare from their private stores of hay
and fodder without putting their own stock on ex¬
tremely short allowance. But with all this, it is
estimated that fully 6,000 elk died of starvation
each year.
According to Mr. S. N. Leek, a prominent
ranchman of the Jackson Hole district and for¬
mer state senator, who has made a special study
of the conditions surrounding the elk in that part
of the country 5 since 1903 about 76 per cent, of the
adult elk have perished of starvation each winter.
He states that he has counted as many as 1,000
dead elk within a radius of half a mile, and that
on several occasions when driving through the
country he has been forced to turn out of his way
are being taught thrift in a hard school—that the chancellor of the ex¬
chequer. If we deduct from their apparently large incomes the number of
prior claims on them that have to be met before the free margin is reached,
It will be found in many cases that comparatively little remains either for
riotous living or vulgar show, Besides, ft must be remembered that the
modern Croesus Is often a business man who can reinvest his annual profits
to much better advantage than in 20-guinea banquets at the Hotel Cecil.
The champion spendthrifts of today are not the owners of motor cars and
motor yachts; they are the railway and the shipping companies. A single
train de luxe, with its crew of chefs, barbers and ladies’ maids, wastes more
money in the course of a year than the most extravagant millionaire. There
is tenfold more luxury on the latest Atlantic liners than will be found in any
half dozen palaces in the country.
From a careful comparison of the proportions of available income spent
on superfluities, the workingman will sometimes come out higher than many
dukes. His glass of beer, his tobacco, his little bets, his evening paper, his
picture shows, his football matches, his seaside trips and his other extras eat
up a large percentage of the weekly wage, even of a well-to-do artisan. No
one grudges him either his comforts or his recreations, but at the same time
it cannot be ignored that they form a large item in the sum total of our
national outlay on superfluities.
Another significant feature of modern luxury is to be found in the fact
that the leading millionaires of the day are the reverse of extravagant.
Neither have they made their millions by pandering to the luxurious tastes of
the rich. Nearly all of them cater specially for the working and the middle
classes. They are purveyors of beer, cocoa, soap, patent medicines and very
light literature to the multitude. If ours be an extravagant age, its extrav¬
agance has at least the redeeming quality of being democratic. Free living
was never more widespread than it is today. From cabinet ministers to
socialist lecturers there are all degrees and shades of it.
T&KfflA IfM-aCMKy YAM) WAlTMff fr&'lW
because of the bodies of dead elk
obstructing the roads.
The elk would first eat the range
clear of all food, then turn to the
coarse sticks and barks, and in
many places they would actually
gnaw the bark from the fence rails.
When all these sources of food—if
such it may be called—were ex¬
hausted, they would gradually be¬
gin to lose their vitality, spirit and
endurance. Then, reduced by hun¬
ger until too weak to follow the
herd, they would drop down by
some rock or brush, to either be-
come a prey to carnivorous anl-
mals or die a miserable death by
starvation.
It Is estimated
elk to, the region of Jackson Hole is equal to the
revenue derived fvom stock raising in that dis¬
trict. The amount of money which the animals
bring into the country Is very large, Many
hunting parties are attracted thither every
year being allowed to kill a limited number of
elk under certain restrictions, Hunters are
obliged to hire guides, packers, cooks and pack
animals and to buy considerable quantities of
food supplies. The average daily expense of a
person hunting in that region is at least $14.
Thus a thirty days’ trip would cost each non¬
resident $420, all of which is spent in the vicin¬
ity of the hunting grounds. hunters.
About 2.000 elk are killed each year by
There is considerable poaching, i. e., illegal kill¬
ing of the animals, by men who frequent and
even reside in the Jackson Hole region for the
sake of making their living wholly or in part from
game. The law-breakers regard the elk as their
natural prey. But the lowest in the scale of all
the enemies of the elk is the tooth hunter the
human brute who for the sake of gaining a dollar
or two kills the noble creatures, and, taking only
their tusks, leaves the carcasses to rot. Under
cover of the mail he forwards his booty unde¬
tected to dealers in the cities, who dispose of it
to thoughtless purchasers.
The government’s present work of elk preserva¬
tion is unique. Had similar measures been un¬
dertaken In behalf of the buffalo, the nation would
not now be mourning the almost total loss of
those animals, which at one time were much
more numerous in the west than are the elk
today.
HEADLINER,
“My blase son has managed to get up some en¬
thusiasm over the opening of the Panama canal.”
“Yes; he admits he never saw anything bigger
than that in vaudeville.”
TO GET PERFECT CHOCOLATE
One Way Recommended Is to Mix It
With Sugar Before Cooking—When
Cocoa Is Used.
If you have difficulty in cooking
chocolate with any liquid bo that it
is smooth and without lumps, try al¬
ways mixing the chocolate with sugar
before cooking it.
For hot chocolate, for instance,
shave the chocolate, melt it, add
sugar, let the sugar melt and then add
milk and water.
For chocolate sauce for puddings
and ice cream melt the chocolate—in
a double boiler, of course, so that it
will not burn—add sugar, melt that,
and then add the water. One recipe
for this sort of 6auce says to melt
the sugar in the water and to boll
them together for ten minutes, then
to add them to the melted chocolate.
But it is better to melt the choco¬
late, add half the sugar, boil the rest
of the sugar with the water for ten
minutes, and then add this syrup to
the sugar and chocolate. The sauce
made in the first way is smooth if
you use great care in mixing the
syrup and the chocolate. Made in
the second way it is practically sure
to be smooth.
In many cases cocoa can be substi¬
tuted for chocolate in cooking. In
blanc mange, for instance, cocoa can
be used. So can it be used for cake
tilling and for chocolate sauce. When
it can be used it can be more easily
mixed with other ingredients than
chocolate, for it is part sugar.
RECIPE FOR PLANKED STEAK
Served With Duchess Potatoes It la
an Ideal Dish for Dinner or
Luncheon.
Wipe, remove superfluous fat and
parboil seven minutes a porterhouse
or crosscut of the rump steak, cut
one and three-fourths inches thick.
Butter a plank and arrange a border
of duchess potatoes close to edge, us¬
ing a pastry bag and rose tube. Re¬
move steak to plank, put in a hot
oven and bake until steak is cooked
and potatoes are browned. Spread
steak with butter, sprinkle with salt,
pepper and finely chopped parsley.
Garnish top of steak with saute mush¬
room caps and put around steak at
equal distances halves of small toma¬
toes saute in butter, and on top of
each tomato a circular slice of cu¬
cumber. You can use potato balls,
small onions, peas and carrots diced
as a garnish.
Duchess Potatoes—To two cups hot
riced potatoes add two tablespoons of
butter, one-half teaspoon salt and
yolks of three eggs slightly beaten.
Shape, using pastry bag and tube.
Brush over with beaten egg diluted
with one teaspoon water.
Braised Beef and Carrots.
Select a nice piece of brisket or
shoulder and have the butcher cut it
into suitable pieces for serving, re¬
jecting superfluous fat. Heat a little
dripping or bacon fat in a kettle, toss
in the meat and sear it quickly until* on all
sides, than let it siipmer all the
juices that have been liberated at first
are absorbed again, Now see that
the meat is actually browning, but
do not let it scorch. Season with a
grated onion, salt and pepper, then
pour on enough hot water to make a
nice brown gravy, almost covering the
meat. Cover and let simmer about
two hours, then add scraped carrots,
sliced lengthwise, laying them on top.
In about an hour everything should be
tender. However, this depends some¬
what on the age of the beef. When
serving take up the carrots and place
in center of plate, thicken gravy with
a little dissolved flour, boil smooth,
then pour around carrots.
Table Linen Note.
Breakfast or luncheon cloths are
now embroidered in colors to match
the china used, Some of the gaily
flowered sets in use at present sug¬
gest an appropriate embroidery de¬
sign, while the china is an easy model
for the woman who car, do her own
stamping.
For Burnt Pans.
To clean cooking utensils save yoyr
eggshells, and when you burn any¬
thing in your granite pans or any¬
thing sticks badly, use the eggshells
to scour the pans. Take a bunch of
shells and rub over the burned part
and see how’ quickly all trace of
burned food Is removed.
Making Orange Stick Handy.
Fasten the orange wood stick to
the side of the washstand by a cord.
Children are less likely to forget when
the “cleaner” Is handy, and the nails
also clean more easily when the hands
are moist.
Frankfort Sausages.
Boil, the sausages in mild beer or
water (gently) enough to cover them
for three-quarters of an hour, then
fry for 15 minutes in butter; serve,
garnish with water cress and sweet-
ened apple sauce. Time, one hour.
Brownie Muffins.
Stir together one pint of milk, a
small piece of butter, one tablespoon
of sugar, a pinch of salt, one egg, one-
fourth yeast cake and flour enough to
make a thick batter. Set this to rise
over night, and in the morning bake
in tiny or toy muffin rings or pans.
When Frying Eggs.
When frying eggs if you do not
want the w&ite to spread over the
pan put a pastry cutter into the pan,
pour the egg into this and it will keep
it a nice shape.
DYSPEPSIA
“Pape’s Diapepsin” settles sour,
gassy stomachs in five
minutes—Time It!
You don't want a slow remedy when
your stomach is bad—or an uncertain
one—or a harmful one—your stomach
is too valuable; you mustn’t injure it
Pape's Diapepsin is noted for its
speed in giving relief; its harmless¬
ness; its certain unfailing action in
regulating sick, sour, gassy stomachs.
Its millions of cures In Indigestion,
dyspepsia, gastritis and other stomach
trouble has made it famous the world
ovfir. x
Keep this perfect stomach doctor in
your home—keep it handy—get a large
fifty-cent case from any dealer and
then if anyone should eat something
which doesn't agree with them; if
what they eat lays like lead, ferments
and sours and forms gas; causes head¬
ache, dizziness and nausea; eructa¬
tions of acid and undigested food—
remember as soon as Pape’s Diapepsin
comes in contact with the stomach all
such distress vanishes. Its prompt¬
ness, certainty and ease in overcoming
the worst stomach disorders is a reve¬
lation to those who try it.—Adv.
DROVE GUORMET TO SARCASM'
Evidently French Restaurant Wine
Was Not Exactly the Quality
He Had Ordered.
William E. Corey praised at a Pitts¬
burgh club the wines of California.
“Our California wines,” said the
steel magnate, “are much better than
wines of a similar price in France,
for French wines are so adulterated
today that even a high-priced' one
often tastes like burnt sugar and
water.”
“But the fine wines, the ‘grand cru’
wines are wonderful,” a young banker
Interrupted.
Mr. Corey shook his head.
"Not always,” he said. “A friend
of mine, a gourmet with whom I
lunched not long ago at a fashionable
boulevard restaurant in Paris, ordered
a bottle of very old celebrated Mar-
gaux. Pouring out a little of the wine
and rolling it on his tongue in true
gourmet fashion be made a wry face.
“‘Waiter;’ he demanded. ‘What
wine is this you brought me?’
“ ‘It is what monsieur ordered,’ was
the reply. ‘Margaux 1895, grand cru.’
U f Humph,’ sneered my friend, ‘how
lucky it is to be so old and to conceal
Its age so well.’ ”
TALES TOLD OF ULSTERMEN
Bull Worthy of Any One From the
County of Cork—“Canny" About
Marriage Fees.
The Ulsterman Is not Incapable of
a bull, says the British Weekly. It
was an Ulster marquis who endeared
himself to his tenantry by the memor-
a ble bull uttered in his speech at an
agricultural dinner: “I wish my farm-
would use iron plows, because
they last forever, and will afterwards
sell as old iron.”
It was an Ulsterman who at a
funeral observed the awkward work
of an unaccustomed hand, and ex¬
claimed as he seized a shovel: “I
wasn’t seven years courting a sex-
ton’s daughter without learning to -
sod a grave.”
No matter how large the bride’s for-
tune, the Ulsterman generally grum-
bled over the marriage fee.
"Wouldn’t half a crown timpt ye?”
asked a bridegroom of the officiating
minister when the clerk demanded the
usual five shillings.
A Clue.
Thornton had been taught never to
tell tales, and he intended to live up to
his teaching, but sometimes it was
hard work.
“Thornton,” said his mother one eve¬
ning, “I left a dish of chocolate pep¬
permints on my table this afternoon
and there isn’t one there now. Have
you and Gerald eaten them?”
“I haven’t eaten one,” replied the
boy stoutly, "but”—then he remem¬
bered he must not be a talebearer.
"Well, mother,” he continued, “per-
haps, if—you’d better just smell Ger-
a ju i and I guess then you’ll know all
about it!”—Illustrated Sunday Maga-
2 i ne .
Grundy on Shaw.
Sydney Grundy has written a little
pamphlet in which he has gone for
Mr. Bernard Shaw with a hatchet,
He says: “Mr. Shaw is a spent force
—a closed chapter—a tale that Is
told—a back number—a lost chord—a
fired rocket—an exploded mine—an
extinct volcano, vomiting only ashes
and dust. Mr. Shaw is done. His
Btar is on the wane; his candle only
gutters In its socket; his beauty is
Passe, his wheezes are chestnuts, his
sleights of hand transparent, his
humors rheum. He is running a race
with time, and gave himself twfenty
years’ start, and time is beating him
to a frazzle.
Mean.
“I have a very thick head of hair.”
“I guess it’s the result of environ¬
ment.”
The principal reason why the old
times seem good is that people were
content with less.
Many a proverb is merely a smart-
sounding saying that cannot bear
analysis.