I WHITE PASS B
=MOII ROUTE=
The 4%, COMFORT
Gate-way \ MWjl ■ service
o * / ^pSrt&y SAFETY
Route of ^p;vV
To Yukoa Territory, Atlln DUtrlct, I»terto» AlMka.
During the -winter season oC H17-18 our r»guUr tr*la 8ar"
rice will be maintained No rtfc »»d South Bound between Skag
way and Whltehorse, trains le»rt»f both terminals o* Tueadayi
WINTER STAGE SERVICE
Our through Mall, Passenger and Freight Serrlce will be
operated between Whltehorse «td Dvwsob, affording predr pos
sible facility for comfortable wlatsr tray*! by muu of a
THOROUGHLY EQUIPPED STAGE AND AUTOMOBILE LINE.
aud Fridays.
t
For full information apply to
C. \V. CASH
Sup*. Mail Servic? Department
WHITEHORSE. Y. T.
Of
612 Second Ave.. SEATTLE. Wash
White Pass & Yukon Route
TIME TABLE No. 40.
Evfcry Tuesday and Friday
No l. X. Bound No. 2, 8. Bound
1st Class *| lit Qw
K:30 a. m. Leaves 8KAGWAY Arrives 3:50 p. m.
11:05 a. m. " WHITS! PASS Lfie* 2:30 p. to.
11:45 a. m " LOO CABIN " 1:8® P- n.
IS!:40 p. a* " ' Tj BENNETT _ 12:50 p. m.
S1SJO p. in. " ~ CABOKOSS " 10:48 a. m.
4:30 p. m. Amv«* TOHITEHORSE ** 8:00 a. m. 1
Passengers must be at depot la time to have Baggage In*
spected *nd check'>d. Inspection Is (topped 30 »laute» before
leaving time of trains.
150 pounds of baggagg* tviU 0« checked free with ©act full
fare ticket and 7 5 pounds witij each half fare tickct.
Relievos CATARRH oTi
the i
GLADDER
ajf .d all <
p;ic3;i7ss in <
•4H©yRS^
l ik?.c v7«sieOea-» (bo i
-Sr*xrr*cf (MlOwj
JCfuti f Mt, \ / *
/ ,.VT ».'t Ifvcctju. *
VjWWVWMV( ^
You make a r intake if
vou d< ool i*oo at
THE
Pollen House
Electric Limits
Rooms Single or aa Suifct
Baths cd» ri .ch floor
Famous for its Ho«e 'Cooking.
Milk, Cream, Cottage- CI eese a«d
Buttermilk from our c*«ra * da^v
Fresh Eggs. etc:
Rates $3.00 Pel Day .and Up
Well Lighted, Large Sample
Rooms for Tjaveiixj g Men.
H. S. P' JLLEN, FVopj.
Skagwaj •. Alaska ^
THE PEOPLE ALL
fa Chora* CrJeO, Girt Va NewbroV
Herplctde.
This word of late has been In every
one* inouth. and many are wondering
what :he word signifies. though no om
| has yet been found, who will deny that
XEWHRO'S HERPICIDE does the worn
i Well, for the Information of thousands o
! who like to know all about a soor
•• ftiii", we would say that HERPICIDF
mean-:. :t dent-oyer or kl'ler of "Herpes,'
l;«w -Hen>es" Is the family name of I
duieuie caused b ' various vegetable par
asltea. A similar microbe causes dan
| clruir. ltohli. • scalp, and falling hair; thl
1s the microbe that XEWBRO'S HERPI
C1DE promptly des'roys; after which t!u
ha^t grows. Sold by leading druggists
J Setf 10c. In stamp# for sample to Th>
Herplcide Co.. Detroit. Mich.
On* Dollar bottle, guaranteed.
At all Drug Stor*e. Ady.
> If you want a Box of
; !
Lowney's
I
' Candy
Go To
i Tony Dortero!
I 428 Broadway
OUT OF CIVIL IB •
HARDTACK IS GONE
Uncle Sam's Fighting Men Are
Assured of "ThreS Squares"
Every Day.
FANCY CHEFS GIVEN LESSON
Best in the Business Are Able to Learn
Something From the Manual for
Army Cooks, Says Wallace
Irwin.
By WALLACE IRWIN.
A few weeks ago the quartermaster
general's department, faithful to its
complicated task of supplying every
thing from shoes to sugar to a rap
lilly forming army of over a million
men. telegraphed un appeal to 58 lead
ing hotel proprietors throughout the
country asking the loan of 3,840 chefs
and expert cooks to teach the science
of gastronomies to the kitchens of our
10 now cantonments.
Now, the browned-in-the-oven old
mess sergeants of our regular army
cooking schools—of which four have
flourished for many years—are willing
and anxious to sit at the feet of the
capable wizards who have fed Fifth
avenue and Tremont street; but so
great Is the faith of the mess sergeant
In the manual for army cooks, Issue
of 1916, that they pause reflectively in
their scientifically arranged pantries
and allow—quite unofficially — that
maybe a few of those fancy chefs will
go back to their hotels with one or
two choice recipes well worth trying
on the favored fellow who always gets
by the plush rope and calls the head
waiter by his first name.
As a matter of fact M. Panchard,
famous chef of the Hotel McAlpln,
New York, was "loaned" a while back
in order to gain sufficient knowledge
of army cookery to Instruct National
Guard kitchens In various New York
armories. M. Panchard spent two days
Bread From Field Bakeries.
at Washington barracks,'where he stu
died the cuisine for enlisted men; he
went hack to New York with his ob
servations. together with a copy of
the month's menu. Today the McAlpln
serves—by the enthusiastic recommen
dation of M. Panchurd—a "military
luncheon." which Is a duplicate of the
noon meal which Uncle Sam dishes up
for his boys. The price of this meal
Is 50 cents; and it is the highest com
pliment which Broadway can pay the
army's camp and field mess.
Embalmed Beef No More.
In fact, the day of Civil war hard
tack and Spanish war embalmed beef
is "long gone." Emergency rations,
of course, the soldier must carry to 1
tide him over bad situations where
the- enemy Are is hotter than the bake
ovens behind the line. But for feed
ing his armies In barrack and trench,
Uncle Sam has become a domestic
scientist who thinks In terms of nu
tritive values and a psychologist who
realizes that the stomach's digestive
juices will not respond unless the
palate telegraphs its approval to the
brain.
Never before in the world's history
have commanders of troops realized
how absolutely an army "moves on
Its stomach." It would not be going
too far to say that a unit In motion la
organized around the commissariat.
Closer than the artillery to the in
fantry, cr the aviation division to ei
ther, conies the group of "rolling kitch
ens," which, their great kettles boiling
merrily all day, go mule drawn Into
action behind the marching men. Soup
Is simmering, beef is stewing, the clas
sic beans are heating as the doughty
cook wagon bumps along. When the
company halts for noon the efficient
cook is ready to announce "dinner Is
served." In appearance It's as simple
as the organization of a dining-car
service; and In actuality many times
as complicated.
In the months to come, when our
American "rolling kitchens" are
perched reasonably out of range on a
scarred field somewhere In France and
our boys from home are emptying their
plates of a generous helping of "El
Rancho" stew, they may lift their
bullet-proof helmets to the printed
consoler, comforter, and friend which
has followed them to the trenches—
the manual for army cooks, issue of
1916.
As a matter of history, the present
vohirne of o £!<*** » Ik about a
dozen years old. It has been collected
from many sources by tnnny wise men
adorned with uniforms and backed
by general' orders; but its choicest
and best originated In the instinctive
Inimitable methods of Aunt Diana,
who concocted her champion waffles
by "Jes' tMtta'."
Credit to OJtf Sergeant.
In fact, a large majority of the good
and fine points In Uncle Sam's dally
menu for his Sammies is due to an old
i-ommissary sergeant of Fort Riley.
His name was Dunne, and he was one
r>f those "born to the griddle," who
has the same advantage over the ordi
nary aspirant to kitchen honors that
Kubeilk had from birth over the little
eirl next door.
He was not a man of education in
(he ordinary acceptance of the word,
but he was a first-class army cook.
On scraps of wrapping paper or old
bills he kept a copy of every redpe he
had ever tried. These were edited by
Colonel Holbrook, then In command at
Port Riley, and published in a little
book called "Methods of Handling
Army Rations," which has developed
Into the "Manual for Army Cooks," the
textbook In the army schools for cooks
and bakers started in 1900 by Oom.
Hen. Sharpe, now quartermaster gen
eral. And a perusal of its contents,
after sampling the results of Its coun
sel, leaves one little sympathy with the
words fitted years ago to the bugler's
regular mess call: .
Bouple, eoupje, couple.
Without a elnde bean!
Coffee, coffee, coffee,
Without & drop of cream!
PlffSle. pis trie, plgfle.
Without a streak c' lean!
Same Food In Field.
It Is rather heartening to think that
the men can have the same food In
the field as they do In barracks. This
Is accomplished by the bakeries, which
are portable, easily taken down and
set up, and by the very remarkable
"rolling kitchens." which cook a meal
os the army marches, having lunch or
supper ready when the order comes to
pitch camp- There are several models
E>f this rplllng kitchen, some more in
fKcaftTThnn "Others nnd some wry
much more substantial than others.
The government has ordered a law
number of a model which weighs 8,000
pounds. All of these kitchens have
stoves for burning oil and also ar
rangements for the use of coal or
wood.
There Is also an oven where a roast
may be brought to a turn, and, as a
surprise to you, a big smooth plate
where flapjacks come to life. One
kitchen will feed 200 men, a war
strength company, and It will need
three men to operate It at Its maxi
mum capacity.
Trailing each kitchen Is a fireless
cooker with four large compartments.
There are now four regular schools
for army cooks—at Fort Sam Houston,
Tex.; Fort Riley, Kan.; Monterey,
Cel.; and Washington Barracks. The
new cantonments will Increase these
schools manyfold. It takes about four
months of rigorous Instruction to make
a first-class army cook, but under the
Intensive method the cantonment cooks
will be educnted In half this time.
Oddly enough, the fact that a man
has had previous experience Is more
apt to be a hindrance ttian a help, and
there Is a great deal In his natural
endowment. As the sergeant In charge
of the cooking school at Washington
Barracks said, "You can do more with
some men In five minutes' talk than
you can with another In a month's
hard work." The work begins with a
talk on spices, which, to most of us,
seems the final touch rather than the
rudiments of cooking. But In the ar
my they really begin with the first
principles. The desire for food, known
as appetite, and certainly spices do
much toward making simple dishes
tempting and palatable.
Take, for Instance, the army Irish
stew. It Is far removed from the dull
wash-day dish which answers to that
name In most households. The vege
tables are tender and fiavorous: the
meat (round steak) Is very delicious,
because it Is properly cooked; and the
gravy; It's thick, but not thickening,
and so very good with the meat Juices
and vegetable flnvorlngs skillfully ac
cented with .salcqs .Jhat there !s a
Justifiable RTn?c'a?To n~ fcT wfpe TEe "last
hit of It from the plate with a pleca
of the excellent army bread.
Bread Without Milk.
To the average cook and housewife
this bread Is remarkable, tor It i»
made without milk and with oat lard.
When you see It going into action la
the floured hands of a squad of bektr»
your comment Is that the shortening 1«:
•elbow grease," for it Is worked until
the dough Is perfectly smooth. They
"cut It over" five times, which takes'
about 45. minutes of hard working, go
hard no mixing machine Is strong
enough to do the work.
The most difficult thing to teach the
student bakers, or "slick ears," «s
they are called, is the shaping of a
loaf. This must be uniform, as there
must always be 12 pounds, divided Into
six equal loaves. In a pan. The recipe
for a batch of bread calls for 300
pounds flour, 4 pounds sugar, 4. pounds
salt, 1 % pounds yeast, and 18*6 irallons
of water. The bakery at Washington
Barracks turns out 8,500 pounds a day,
and every man gets his pound.
There are many very delicious and
exceedingly efficient recipes la the
manual for army cooks, and Uncle
Sam gives his boys all three of their
excellent meals for an average 9f 40
cents a day. If the economy of the
army kitchen could t>e brought Into
ill American homes we would hear lit
tle of food conservation, for the utiliza
tion of every edible molecule U noth-;
Ing short of marvelous, as U the sys
tem of accounting for every iapwdl
;nt that comes out of the storeroom.
PHONE 19
If your paper is not deliver
promptly, or you are missed,
-hone 19. The Daily Alas
kan goes to presfc after receipt
of the day's cables, between
4 and 5 c. m.
"Found Money"
"It'» just as if I Jound 90c," said many people as they cashed
their Liberty Bond Interest Coupons. They've had their first
demonstration of the rewards of saving, of THRIFT. UNCLE
SAM wants to help you get the Thrift Habit—a habit that will
help you through life. He has issued tjjeW. S. S. You can
•tart with a quarter. 25c buys a Thrift Stamp, 16 Thrift Stamps
plus 13c buys a W. S.S. In 1923 a W. S. S. is worth $5.00 The
interest is at 4 per cent, compounded quarterly. One of the best
and safest investments passible.
Buy Thrift Stamps and W. S. S.
They Make Money For You. They Save Money For You
They Help Uncle Sam Win The War
BUY THEM AT THE POST OFFICE, OR ALASKA
STEAMSHIP COMPANY'S OFFICE
Thl» Space Contributed by The Daily Alaskan
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