I ME PASS 8
The
Route of
COMFORT
SPEED
SERVICE
SAFETY
Through Tickcta to au<l rom A Jin, Dawsoa, Fairbanks, md
•11 Interior Alaska and Yukom River points. \
During the season of navigation our fleet of modem up-to
date steamers will operate regularly the entire length of the
Yukon River and tributaries, giving a service never before e
quailed.
DAILY TRAIN SERVICE
(EXCEPT SUNDAYS)
1
will b© maintained between Skagway and Wliit^ Horse. Par
lor Observation Care on every train afford travelers every
ccnifort aud c^nveuienc6.
For full information apply to
A. F. Z1PF
Traffic Manager
SKAGWAY, ALASKA
and 612 Second Ave- SEATTLE, Wash.
White Pass & Yukon Route
TIME TABLE No. 39
No. t. N. Bound
1st Class
Daily except 8iunl*jr
/ L/ii. .. ife
^!| f±i <♦
U ??<>• 2, S. Bound
* 1st Class
9:30 a. iii.
12:05 p. in.
12:*5 p. m.
1-40 p. n.
S:20 p. nu
5:50 p. m.
Le*v«
ArplTOi
BKAGWAY
WHITE PASS
LOG CABIN
HKN'N'KTT
CARCROSS
UHITSHORSK
Arrives
Lc*yc«
4:50 p. m.
8:20 p. m.
t,l 2:30 p. m.
,| 1:50 p. m.
11:48 a. m.
9:00 s. m.
Paaeengera man* be at depot la tbu to hare Baggage 1»
•pecttd and checked. ImapecUoo la stopped SO befot*
leaving time of train*.
ISO pooada of ta(gag« will be checked free with each fall
fare tick#* and 75 poojtda with each half fare ticket.
Relieves CATARRH of
the
3LADDER
and all
1 Discharges In
B4HOURS
rK>d> ia^ak kttn *•
B«w(/ WI0«
ccBUcrfcUi. V /
JIbM art
SYSTEM AND PRINTING
Doa't [put It off, but order y°nr
prlatli* mour 'whJca you will *e0d
w-e* rou put b your'»ew «yBtem.
The Dilly'Alaaka® job defpwtment
Is be'ter I«Qutpp«a tha*'eTOT to do
your work. Rrto## 'rlgitt «.nd w°rk
promptly' executed. tf.
You make a mistake il
vou d< not stoo at
THE
Pullen House
Electric Lights
Rooms Single or en Suite
Baths on each floor
Famous for its Home Cooking,
Milk, Cream, Cottage Cheese and
Buttermilk from our own dainr.
Fresh Eggs, etc
Rates $3.00 Per Day and Up
Well Lighted, Large Sample
Rooms for Traveling Men.
H. S. PiJLLEN. Piop.
Skagway. Alaska
FOR SALE
? For J350.00 jou o*n buy
the property, corner 2th. and
Main streets, eoasiating [ of
two lota tie finest In the city,
with a email two room [house.
Thi* la a bargain for some
on® loofcipg lor a good HOME
SITE. '£p
-COMB AJTD MSB ME—
PHIL. ABRAHAMS
Established in 1897
• ERQEANT MoCLINTOCK.
'OVER BMP
I
The Thrill and the Hell of
the Trenches, Described
by an American Boy.
Bergeaat Alexander XoCIintook of Lex*
tngton, Kj., and the Canadian Army Has a
Gripping Tale That Every American Will
Head, Tor He Tells the Facti—Unadorn
ed. Wounded, a Diatinguiihed Conduct
Medal Man, He Wu Invalided Home,
but Ib Going "Out There" Again to Fight
For Uncle Baa and Hit Allies. An In
•firing, Intereiting, Firisnal Harrativo,
Fill of the Spirit and Atmoiphire of tk<
Trenehei in Fraaoe.
"Make a .Break!"
Through my training In the V. M.
I., I whs "able to road semaphore sig
nals, anil I caught the message from
the destroyer which escorted us. It
read:
"Each ship for herself now. Mako
a break T'
We beat the other steamers of our
convoy eight hours In getting to the
dock in Liverpool, and, according to
what seemed to be the regular system
of our operations at that time, we
were the tost to disembark.
The majority of onr fellows had nev
er been In England before, and they
looked on our travels at that time as
a flue lark. Everybody cheered and
laughed when they dusted off one of
those little toy trains and brought It
up to take us away In it. After we
were aboard of It wo proceeded at the
dizzy rate of about four miles an hour,
and our regular company humorist
no company complete without one—
suggested that they were afraid, if
they went any faster, they might run
off the island before they could stop.
We wore taken to Bramshott camp, In
Hampshire, twelve miles from the
Aldorshot school of command. The
next day we were given "king's leave"
—eight days, with free transportation
anywhere In the British Isles. It is
the Invariable custom to give this sort
of leave to all colonial troops Immedi
ately upon their arrival In England.
However, In our case Ireland was bar
rod. Jv.st at that time Iroland w»s no
plaoe for a newly arrived Canadian
looking for sport
After that they really began to make
soldiers of us. We thought our train
ing In Canada had amounted to some
thing. We found out that we might
as well have been playing croquet
After That They Really Began to Mak*
Soldiers of Us.
' li
We learned more the first week of our
actual training In England than we
did from November to April la Cana
da. I make t^iis statement without
fear that any oHirer or man of1 the
Canadian forces alive today will dis
agree with me, nnd I submit It for the
thoughtful consideration of the gen
tlemen who believe that our own
armies can be prepared for service
here at home.
In this war every man has got to be
a specialist He's got to know one
thing better thau anybody else except
those who have had intensive instruc
tion in the same branch. And, besides
that, he's got to have effective general
knowledge of all the specialties in
which his fellow soldiers have been
particularly trained. I can illustrate
this. Immediately upon our return
from first leave In England we were
divided Into sections for training In
eight specialties. They were: Bombing,
sniping, scouting, machine gun fight
ing, signaling, trench mortar operation,
bayonet fighting and stretcher bearing.
I was selected for special training In
bombing, probably because I was sup
posed, as an American and a baseball
player, to be expert In throwing. With
the other men picked for training in
the same specialty, I was sent to Al
dershot, and there for three weeks,
twelve hours a day, I threw bombs,'
studied bombs, read about btimbs, took
bombs to pieces to see what made
them tick and put them together again
and did practically everything else
that you could do with a bomb, except
eat It
Then I was ordered back along with
the other men who had gained this
intimate acquaintance with the entire
bomb family, and we were put to work
teaching the entire battalion ail that
we had learned. When we were not
teaching we were under Instruction'
"■^salves by |he men wb® bMlfesSfiP
"spmai training' m other uranches.
Also nt certain periods of the day we
bad physical training and rifle prac
tice. Up to the time of our arrival in
England Intensive training had been
merely a fine phrase with us. During
our stay there it Vns a definite and
overpowering fact. Day and night we
trained, and day and night it rained.
At 0' o'clock we would fall into our
bunks in huts which held from a half
to a whole platoon—from thirty to six
ty men—and drop into exhausted sleep,
only to turn out at 5 a. m. to give a
sudden and exact imitation of what
we would do to the Germans if they
sneaked up on us bofore breakfast In
| six Inches of mud. Toward the last,
when we thought we had been driven
to the limit, they told us that wo were
to have a period of real, intensive train,
lng to harden us for actual fighting.
They sent us four imperial drill ser
geants from the British grenadier
guards, the senior foot regiment of the
British army and the one with which
we were affiliated.
It would be quite unavailing for nie
to attempt to describe these drill ser
geants. The British drill sergeant is
an institution which can be understood
only through personal and close con
tact and Is about as cordial as loose
electricity. If he' thinks a major gen
eral is wrong he'll tell him so on the
spot in the most emphatic way, but
without ever violating a single sacred
tradition of the service. The sergeants
who took us in charge to put on the
real polish to our training hud all seen
from twenty to twenty-five years of
service. They had all been through
the battles of Mons and the Marne,
and they had all boon wounded. They
were perfect examples of a type. One
of them ordered all of our commission
ed officers, from the colonel down, to
turn out for rifle drill one day and put
them through the manual of arms
while the soldiers of the battalion stood
around looking 011.
"Gentleman," said he very politelv
in the midst of the drill, "when I see
you handle your rilles I feel like fall
ing on my knees and thanking God
that we've got a navy,"
A Call For Volunteers.
On June 2, after the third battle of
Tpres, vrhlle MeFarland and I were
sitting wearily on our buuks during
a strange hour In the afternoon when
nobody had thought of anything for
us to do, a soldier came In with a
message from headquarters which put
a sudden stop to the discussion we
were having about the possibility of
getting leave to go up to London. The
message was that the First, Second
and Third divisions of the Canadians
had lost 40 per cent of their men in the
third light at Ypres and that 300 volun
teers were wanted from each of our
battalions to till up the gaps.
"Forty per cent," said McF.irland.
getting up quickly "My God, think of
it! Well, I'm off to tell 'em I'll go."
I told him I was with him, and we
started for headquarters, expecting to
bo received with applause and pointed
out as heroic examples. We couldn't
even get up to give in our names. The
whole battalion Lad gone u;> ahead of
as. They heard about It first. That
was the spirit of tlic C'ai.u-l.ius. It
was about tL!s time that a story went
round concerning an Fnglish colonel
who had been called u^o-i to furnish
volunteers from his outi'.t t<> replace
casualties. He backed his regiment up
against a barrack wall and said:
' "Now, all who don't want to volun
teer step taree paces to the ivar."
• In our battalion sergeants and even
officer.", offered to uo as privates. Mc
Farland and I were not accepted; our
volunteers went r.t rnce. and we were
re-enforced up to strength by drafts
from the Fifth Canadian division,
which was then forming in England.
Iu July, when we wore being kept
on the rifle ranges most of the time,
all leave was stopped, and we were
ordered to hold ourselves in readiness
to go overseas. In the latter part of
the month we started. We sailed from
Southampton to Hnvre on a big trans
port, escorted all the way by destroy
ers. As we landed we got our first
sight of the harvest of war. A big hos
pital on the quay was filled with
wounded men. We had twenty-four
hours in what they called a "rest
camp." We slept on cobblestones In
shacks which were so utterly comfort
less that it would be an Insult to a
Kentucky thoroughbred to call them
Btables. Then we were on the way to
the Belgian town of Poperlnghe, which
Is 150 miles from Havre and was at
that time the rail head of the Xpres
salient. We made the trip In box cars
which were marked In French, "Eight
horses or forty men," and we had to
draw straws to decide who should lie
down.
(Continued tomorrow)
Choice chocolates ami bon teas
at K«U«r Bros, Drug Store.
FPPERMIXT rcE CHEAM.-One
pound peppermint sticks (broken
' in small pieces) and one quart of
cream.
Scald the cream and peppermipt
sticks until all is dissolved. Cool and
freeze. To freeze use one part of rock
salt to three parts of ice, chopped fine.
Mix well together and iwck carefully
around the can. Churn until stiff. Re
move the paddle and i>aek the cream
down well in the can. Cover carefully
so that no salt gets into it. Pour off
water from the ice and pack up over
the top again with the salt and Ice
mixture. Cover closely wittf several
thicknesses of newspaper.
Prune Whip.—One-quarter pound of
prunes (stewed), three whites of esgs,
one-quarter cupful of powdered sugar,
one tablespoonful of lemon Juice.
Beat the whites of eggs until stiff,
then add gradually the powdered sugar
and prunes, which have been cut Into
small pieces and mixed with the lemon
juice. Arrange in serving dishes and
serve with whipped cream or a soft
custard.
Macaroon Cream.—One teaspoonful
of gelatin, one-quarter cupful of cold
water, three eggs, two cupfuls of milk,
one-third cupful of sugar, few grains
of salt, two-thirds of a cupful of maca
roons (pounded) and one teaspoonful
of vanilla.
Soak the gelatin In the cold water
for five minutes. Scald the milk and
pour gradually into the sugar and yolks
of eggs that liave been beaten together.
Stir aud cook this mixture over hot
water until it thickens. Remove from
tho fire and add soaked gelatin, and
when nearly cool, add whites of eggs
beaten until stilt, macarOons and va
nilla. Turn Into Individual molds that
have been dipped in cold water and
chill. Serve with whipped cream. To
vary, a square of chocolate may be
added to the scalded milk.
Strawberry Bavarian Cream.—One
tablespoonful of gelatin, one-quarter of
a cupful of cold water, one tablespoon
ful of lemon Juice and one-half cupful
of sugar.
Soak the gelatin in the cold water
five minutes aud dissolve by heating it
over hot water. Strain into strawl>er
ry juice mixed with lemon Juice. Add
sugar, and when the sugar is dissolved
»et bowl containing the mixture into
ice water and stir until the mixture
begins to thicken; then stir In the
whipped cream. Turn into a wet mold
lined with strawberries cut in halves
end chill. Garnish with fruit.
TVTiItc fc'ean Savory.— Four cupfuls of
I whlto kidney beans, a quarter pound
I of tapioca, two sliced on loos, two aMcM
tomato**, half a cupful of breadcrumb*,
a cupful of white sauce, half a eupful
of grated cheese, a teaspoonfbl of aalt,
a quarter teaspoonful of powdered aage
and an eighth teaspoonful of pepper.
Wash and soak the beans ovemljrht
and soak the tapioca for an hour, then
drain well. MIS the beam and tapioca
tlgether. Add onions, tomatoes and
seasonings. Put all Into a pudding dish,
pour over the saude. cover with the
breadcrumbs mixed with the cheese,
dot with small pieces of butter and
bake for an hour.
Dried Pea Pudding.—Two cupful* of
dried peas, a tablespoonful of butter,
a chopped onion, a te&spoonful of salt
and half a teaspoonful of pepj>er. Wash
and soak the peas. In the morning tie
them loosely in a elrtth and boil for two
hours, then hit) them through a sieve.
Add the butter, onion and seasonings.
Tie again In a cloth (this time very
tightly) and boll for an hour. This 1*
excellent served with hashes, stews or
roast meat.
Curried Lentils.—Four tahlesjioonfnls
of drippings, two onions, two apples,
two cupfuls of lentils, two teaspoonfuls
of curry powder, four cupfuls of stork
and rice. Melt the drippings and fry
the finely sliced and chopped apples tn
it. Sprinkle the curry powder over and
work it in well with the back of a wood
en spoon. Pour in the stock (or milk
would do equally well) and when It
boils add the soaked lentils. Simmer
for an hour and serve with plain boiled
rice.
If you want a Box of
Lowney's
Candy
Go To
Tony Dortero
428 Broadway
..A RARE TREAT..
You Are Missing a Rare Treat
If You do Not Buy
T*lheGold gor
We get It aU the wmy from At
lanta, Georgia, and we can truth
fully eay tjiat there la no more do
llc'cus candy la the yorld..
KELLER BROS.
"tTV SWT*)'!'* mr< t * -»