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TACTICS SHOWN
BY ARMY MOVES
Strategical Problems of Warring
Nations Are Now Becom
ing Apparent.
KIEL CANAL IS BIG FACTOR
Capture of Waterway by Enemies of
Germany Might Prove Turning
Point of War—lmportance
of Paris and Berlin.
Notwithstanding the ineagerness of
details from Europe, the strategical
problems for Germany and France
have become more apparent during
the last few days.
France must protect her frontier
against German Invasion and at the
same time she must proceed as fast
as possible towards the Kiel canal.
That canal is apt to prove the turn
ing point in the war if the triple en
tente gets control of it, according to a
military expert writing for the Chica
go Tribune.
Germany, on the other hand, must
protect her French border and the
Kiel canal and drive her forces into
Russia as fast as possible
The Question now presented to Ger
many and France is where to attack.
The capture of Paris alone at pres
ent probably would not bring about a
cessation of combat on the part of the
French, as the sinews of war have
been well provided further to the
south,
Berlin is not Germany even to anj
where nearly as great an extent as
Paris is France. The straight line dis
tance from Namur (the fortress before
which the Germans have established
touch with their French antagonists)
to Paris is 150 miles; to Berlin. 400
miles; to the Kiel canal, 300 miles.
The distance from Mulhausen to Ber
lin is about 400 miles; to the Kiel ca
nal, 500 miles.
But the distance from Paris to Mul
hausen is about 250 miles, and from
Namur to Mulhausen is 220 miles, and
almost straight south by east of it. I
therefore away from Paris. While a I
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march or line of operations directed
on Berlin would involve a defeat of
the German main army and such a
great penetration of German territory
probably would paralyze the defense
—the distance is 400 miles. Every
mile will be bitterly contested and
every miles means thousand of lives
and millions of money.
Kiel Canal Big Factor.
The Kiel canal is the deciding fac
tor in the control of the sea. It Is 300
miles from Namur. Many of Germany’s
great supply points are in the interval
between. An advance on this line
would be near the sea, where England
could help with her ships. Once the
Kiel canal is captured annihilation of
the German fleet might result, which
would give command of the Baltic sea
to France and her allies and allow the
unrestricted transport of Russian
troops and material of war to the
north German coast.
It therefore would appear that the
strategy of France will aim at the cap
ture of the Kiel canal, because it is
the most important point strategically
which Germany possesses. By this
line of action France would utilize to
the utmost England's great sea power.
In addition, by a direct invasion in
the direction of the Kiel canal France
would cover Paris and her communi
cations better than by any other route, I
An advance via Mulhausen and Strass
burg would be extremely dangerous
and just what the Germans would like
to see France do. Hence we see why
Germany seized Liege at the earliest
opportunity and advanced on Namur,
Mulhausen, Colmar and the little strip
in Lorraine, which were not defended,
as it might be possible that the en
thusiasm and popular clamor of the
French would force an invasion of
their lost provinces of Alsace-Lor
raine. But it is highly improbable that
a determined advance In force will be
made on this line even should popular
clamor demand it.
The German Plans.
Germany on the other hand has not
only France to attend to but Russia
as well. In considering her plans she
also must take Into account Austria.
Should Russia be allowed to mobilize
fully and concentrate, it is probable
that she would be able to overwhelm
Austria, first attacking on the Lem
berg-Bucharest (Rouinania) line. It
is probable that Germany is acting
with rapidity against Russia.
What press dispatches have drifted
through indicate that 40,000 Germans
landed some three days ago between
Hango and Helsingfors in Finland.
This force in all probability consisted
of one army corps and one cavalry di
vision, some additional heavy artillery,
engineers and aeronautical troops.
From Warsaw to St. Petersburg
there are 12 Russian corps, but as
these are not fully mobilized, one Ger
man corps is probably as strong In
men as two Russian corps just. now.
The German corps which landed in ;
Finland and therefore behind St. Pe
tersburg is undoubtedly designed to
hold the four Russian corps in that
'vicinity to keep fhem from going to
the assistance of the other Russian j
corps further to the south.
Again it was reported that the Rus
sian government has decided to evacu
ate Warsaw, which was officially de
nied at St. Petersburg. Weighing this
evidence, it seems probable that
there has been a German advance from
Intersburg in the direction of Vilna
to hold the four Russian corps sta
tioned in that district from doing any
harm or going to any other place.
Possibly three German corps, whose
stations are close to Vilna, are en
gaged in that operation.
If the vigorous fighting of these four
German corps, the one in Finland and
the three against. Vilna, Is strong
enough, eight Russian corps might
probably be isolated and fully occu
pied with their own affairs and not
able to move or concentrate anywhere
else.
Austrians Invade Russia.
It is reported that 150,000 Austrians
* had been assembled in Galicia and that
44,000 of these were cavalry. This
' means that the three Austrian corps
stationed in Galicia, or a little less
than 100,000 combatants, with nine di
• visions of cavalry, about 44,000, have
gone Into Russia, but just where is
left to the imagination.
Six corps, three German and three
Austrian, and from 50,000 to 70,000
cavalry are probably advancing to
wards Brest-Lltovosk. By the time
these arrive there it is difficult to see
how the Russians can have more than
three full corps and 10,000 to 20,000
cavalry. Austrian troops have ad
vanced along the eastern frontier that
is just north of Roumania.
It seems probable that on the
French frontier at the present time
. Germany has nine corps of the active
army, assisted by one Austrian corps
on the German extreme left, near the
Swiss border. There probably ".re
nine more corps of the first reserve
। and nine more of the second reserve
also on the French frontier, which
with all their auxiliaries amount to
well over 1,000,000 fighting men.
It appears that if these million Ger
mans care to remain on the defensive
on the French border it will take a
pretty goodly number of attackers to
get them out of their intrench meats, if
they ever can do It. Providing Aus-
I tria and Germany are directing their
i main attack against Russia. France to
reap any advantage must strike quick
ly and hard oh a Une as short, in a mil
itary way, as possible toward the Kiel
canal.
WHEELER COUNTY EAGLE. ALAMO. GEORGIA.
NEW FABRIC FOR CAPES
IS CALLED T,HE TEDDY BEAR,
AND IS POPULAR.
Sort of Woolen Velour, Light of
Weight But Warm—Shirrings and
Plaitings for the Autumn and
Winter Seasons.
(By MARY DEAN.)
Capes have become too common, ex
cepting those made from the new ma
terial called teddy bear; this fabric
is very popular. The teddy bear ma
terial is a sort of woolen velour, woven
with long, hairy threads, exceedingly
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Cape of White
Serge.
lumn and winter of shirrings and plait
ings. Just how far the movement will
go remains to be seen. 'Die flowing
movement of sheer supple sluffs over
clinging foundations which character
ize many of the midsummer models Is
a very different thing from fullness
and drapery in heavier material.
| Sleeves are becoming longer, and a
I Paris correspondent writes that wom-
I en are wearing high-necked bodices.
One such frock described was of white
taffeta and buttoned from neck to foot.
The waistband was twisted round the
hips, from it. a deep embroidered tulle
flounce fell nearly to the bottom of
the skirt, hiding it
entirely. A nar
row bias bund of
taffeta encircled
this flounce at the
bottom, which was
shaped in scallops.
Tho bodice was
made high at the
neck and had long
sleeves.
As has been
said, capes are be
coming too com
mon, but occasion
ally one sees a
model with per
haps some indi
vidual touch, or
made of novel ina
terlal which differ
entiates it from
the general dis
play. Among
those recently
seen, for instance,
was an unusually
attractive wrap,
the distinctive
note being the
shaped collar at the back, which falls
in graceful folds from a black velvet
ribbon which encircles the neck and is
held in place at the back of a pearl
buckle. This cape was lined through
out with lobster red silk. There was
a fold of the red silk on each side of
the cape collar at the back, and down
the front.
GAY STRIPE NOT FOR STREET
Is a Little Too Much in the Livelier
Effect—Good Taste Suggests
Quieter Ones.
Striped gaberdine Is the material
much in favor for costumes made in
the sleeveless bolero style. The skirt
is rather full at the hips, made with
a seam down the front, on the diag
onal. The small bolero hangs loose
ly over a draped band, showing the
long sleeve in white muslin, with a
band of embroidery and another of
velvet giving a touch of novelty.
A straight jacket in the same striped
material is worn with this skirt and
bolero, making the costume a lit
tle less sensational for the streets.
But it must be acknowledged that the
striped materials are not tempting
women of taste, unless these stripes
be of the darkest description of green
and blue.
The hats now worn in Paris are
small or large, with a ruching of taf
feta and a couple of wings.
Handsome Afternoon Frock.
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Black chiffon la mounted over a
tight-fitting foundation of satin in this
summer frock. Sash of black velvet
tied below the hips in the back Is a
feature.
HAIR ORNAMENTS THE FAD
May Be as Elaborate as One Wishes,
Always Within the Bounds
of Good Taste.
Elaborate hair ornaments are worn
by young girls this season. There are
shell pins with hinged tops with gems
that may be turned in different direc
tions to suit the coiffure, and simu
lated cai>s of strings of pearls with
tiny chin straps of pearls to match
to wear in the evenings.
Narrow bandeaux of rhinestones
that widen out in a barrette in the
back and which aro matched by the
high spans in combs set with rhine
stones are very pretty.
There are also caps formed of
strings of jewels set wide apart, with
two straight feathers up the front,
their quills outlined with gems.
Square-topped pins, inlaid with gold,
matching gold-topped side combs and
a high open-work back comb with a
filigree design in the gold, are all
shown, as are also hairpins with fili
gree gold tops, shaped like a ball, the
center filled with compressed sachet
balls and thin bands of gold ending in
gold tassels to wear across the front
of the hair, the tassels hanging back
of the ears like simulated earrings.
Glass as a material for coiffure or
naments is steadily making its way
into favor. Under a strong light spun
glass aigrettes are most, effective, es
pecially when of white combined with
emerald green, sapphire, blue, ruby,
red or golden yellow.
Some glass tiaras show a design in
flowers and leaves attached to a skel
eton latticing in silver or gold. Rose
buds with their foliage are favorites,
but so are white wild daisies and any
of the smaller field blooms.
Clusters of oak or mistletoe leaves
are used with good effect In glass
tiaras, and, in fact, any sort of foli
age that is not overlargo may cor
rectly be used, excepting, of course,
the strawberry leaves sacred to the
English duchess.
Coiffure ornaments and tiaras in I
amber or in amber colored glass are
stunning looking on a brunette beauty,
and for blondes there are fetching ef
fects In all-jet or in jet combined with
paste, pearls or opals.
HEALTH AND BEAUTY
A cupful of strong coffee wfjj remove
the odor of onions from the breath.
One in a faint should be laid fiat on
the back, the clothes loosened and let
, i
alone.
A cupful of hot water drunk before
meals will sometimes relieve nausea 1
and dyspepsia.
It Is not practical to wash the hands
too often during the day, neither is it
advisable to use hard water; either
makes the skin hard. But should the ,
hands get hard, use olive oil or cocoa
butter.
।
soft and supple,
and although light
of weight it has
considerable
warmth and is
ideal for wear at
shore resorts.
A nothcr new
material not less
favored for moun
tain or shore- re
sort wear or for
excursion trips is
a rough woolen
weave which Is
likely to be much
in vogue during
the coming win
ter. This goods Is
of a silky texture
and has a ground
work of color sub
dued by the long
dark hairs.
The increasing
fu 11 n ess of the
skirt Is exciting
interest amo u g
students of the
modes and there
seems no shadow'
of doubt that we
are in lor an au-
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Crepe de Chine and
T affeta.
SALAD DRESSINGS OF WORTH
In Preparing Them There Are Certain
Rules That Must Be Observed for
Those Who Dislike Oil.
Here is a rule which seldom falls:
Have your mixing bowl cold. Mix to
gether a teaspoonful of salt, the same
of mustard, and one-quarter teaspoon
ful of cayenne and paprika. Beat the
yolks of two eggs. Add to seasonings
and stir and beat until It is thick.
Add, slowly, four tablespoonfuls of
olive oil. Thin with lemon juice.
Then add oil and lemon juice and vin
egar. until a cupful of oil and a table
spoonful each of the acids has been
used. If desired, the white of one egg,
beaten to a stiff froth, may be added,
or half a cupful of whipped cream.
There are many persons who do
not like oil. For them the boiled dress- •
ing made with butter is excellent.
Cream three tablcspoonfuls of butter,
add a teaspoonful of salt, the same of
mustard, a half teaspoonful of paprika
and a cupful of hot milk. Pour this
over three well beaten egg yolks, then
cook in a double boiler till thick. Add
fourth cupful hot vinegar and strain.
Cream salad dressing is delicious
for fruit, salad.
Beat, the juice of two lemons and
two oranges and the yolks and whites
of two eggs with halt a cupful of sugar
till thoroughly mixed. Boil over hot
water until perfectly clear. When
nearly cool, add a cupful of whipped
cream.
KAIL AND BROSE COMBINED
Substantial Dish That Is a Favorlto
With People of the Land
of the Thistle.
“Kail" is not only a kind of greens,
but among many Scotch means soup.
“Brose” is a hasty porridge made by
stirring either cornmeal or oatmeal in
to salted boiling water till thick and
smooth, then removing immediately,
not allowing to boil as in regular oat
meal porridge. Brose and kail are
sometimes combined as follows: Kail
Brose: Blanch and shred or mash two
handfuls of greens and place in two
quarts of boiling water to which has
been added one-fourth pound of drip
pings. Thicken with oatmeal; season
with salt and pepper and boil one and
a half hours. When nearly done, mix
quickly a cupful of toasted oatmeal
with one cup of the hot broth, so that
It forms small knots; drop Into the
boiling pot to boll up once and serve.
Cabbage and "Ingins” may be substi
tuted Tor greens, and boiled longer.—
National Food Magazine.
Mousse Made Easily.
Last summer we made mousse in
the tireless cooker with a great sav
ing of labor and Ice, writes a con
tributor to Good Housekeeping. We
used a two-quart tin can, filling tho
can about half full of the mixture to
be frozen. When placed In the cook
er an Inch and a half margin all
around was all that was left to fill
with Ice and salt. A seven-inch cube
of ice was quite enough, and this was
crushed flue, and mixed well with
the salt, as once In the cooker, it
melted very little. We used two parts
of ice to one of salt, leaving it packed
for three hours, and found the whole
process so simple that we did not
touch our regular freezer all summer.
Tho small amount of Ice necessary
was not missed from the ice box, while
formerly I had had to order an extra
piece when freezing.
Use Cotton Waste.
A good deal of time is spent In al
most every house in washing out dust
ers and cleaning-cloths. It Is time and
labor wasted, and the result Is not en
tirely sanitary. Cotton waste makes
a good substitute for such cloths. A
bale of It costs very little, it goes far
and can be thrown away as it is used.
A little may be wet to clean the floor,
and ft makes an excellent mop. Dry,
it absorbs wet and grease, and can be
used just as dust cloths are used.
Dressing for Flank Steak.
Flank steak has better flavor if
spread with a highly seasoned bread
dressing, rolled tightly, braised with
vegetables and a small quantity of
liquor, then cooked in a casserole.
Serve when tender, with tomato sauce.
Salt Extracted.
It is an easy matter to drop too
much salt in the potatoes or peas. To
remove the salt stretch a clean cloth
over the vessel and sprinkle a table
spoonful or more of flour on the cloth
and allow the contents to steam.
White Stockings.
When washing white stockings,
whether of silk or thread, add a few
drops of oxalic acid to the water. The
acid will remove the stains caused by
the boots and shoes, which are only
set when washed with ordinary soap
and water.
When Steaming Potatoes.
W T hen steaming potatoes put a cloth
over them before putting the lid on.
They will take much lees time to cook
and be much more mealy than when
done in the ordinary way.