RELIEF SHIP HELD
UP BY ARCTIC ICE
Attempt to Reach P/iission in
Northernmost Alaska
Again Fails.
REACH WITHIN 69 MILES
Dr. Marquis Brings Back Pitiful Talcs
of the Havoc Wrought by Influ
enza—Whole Villages Are
Wiped Out.
Newport. -Tilrufid buck by an ini
penetrable ice-field within (ill miles of
Ins riwiI, ]>r. John A. Marquis, general
secret a ry of tho board of homo mis
sions of tho Presbyterian ulmruh of
tln> United States, was forced to re
tnrn to New York without reaching
Ids destination :it Point Harrow, Alas
ka, (lie northernmost mission in tho
world operated by tbe Presbyterian
vhureli.
I if. Marquis left New York June 215
nud sailed from Seattle July T to
Nome, where lie boarded tbe United
SUs’tos coast guard serviee steamer
Bear, to reach Point Barrow, teat for
thi> second lime within two years this
doughty little craft with its hardy
■crew was unable to buck the terrific
ice jam of the arctic. For eight days
the sturdy boat battled, but Dually on
August 15 it was forced to turn back.
The supplies for Point Barrow were un
tended at Point Hope, 350 miles south
of that town. From here it is expected
that sledges will be able to carry some
of them to the needy people at Point
Barrow.
“l.asi year." says Ur. Marquis, “the
I tear was aide to get within 25 miles
of Point Barrow, hut the steady winds
this year had forced Ihe iee masses
down farther south than they had been
for years.
les at Latitude 701 7.
'•Massive Helds of iee were reached
when we were at latitude 70Lj degrees.
<'apt a in I’. H. Fberroth, U. S. N., in
■charge of the Bear, declared the iee
w as the w orst known since 1S20."
Ur. Marquis went to Alaska to see
about tin* appeal from liie people there
for tlie erection of a hospital at Point
Harrow and also to study the oppor
tunities for Presbyterian mission and
school work generally in Alaska, par
ticularly since the influenza epidemic
Inst year wrought such lmvoc. He
returns with interesting stories of the
work and with pitiful tales of the ter
rible havoc wrought by tbe
which in some sections wiped out
whole villages.
• Un leaving Seattle July 7, !>r. Mar
quis took passage to the Aleutian isl
ands and thence to Nome. At Nome
passage was taken on the Bear and
for six weeks l>r. Marquis was tlii-•
government vessel. From Nome l>r.
Marquis went to St. Lawrence islands
and thence to Siberia. Leaving Sibe
ria, ihc next stop was at the Uianiede
Islands, and then to Cape Prince ot
Wales, the westernmost point of tin*
American continent, about four hours
west of Seattle.
I pori tliis trip the vessel's coal sup
ply ran low and the Hear had to put
hack front (’ape l'rince of Wales to
\ome for rerouting. Leaving Nome the
vessel began its journey to Point Har
row. Kotzebue sound was entered and
stop was made at the village, where
the Society of Friends had excellent
missions, and then the Ibar went
north to Kivalina, whore no mission
fields are established, but which a few
missionaries visit at intervals. From
tliis point I>r. Marquis went to Point
Hope, which until recently was one of
the most famous whaling stations in
tiie arctic regions. From there the
groat but futile attempt northward
was made toward Point Harrow.
I*r. Marquis on his return trip gave
special study to the conditions as left
by the iniluenza epidemic. As a result
lie brings hack with him pitiful stories
of tiie terrible ravages wrought by
this epidemic among the Eskimos.
Whole Villages Wiped Out.
In Nome alone, says i>r. Marquis,
over 50 per cent of the Eskimo popula
tion was wiped out almost overnight,
and in other sections of the country
whole villages of igloos were swept
away. In one town of .'ton only thirteen
adults were left alive, :in<l small vll- :
I a p;os of twentv igloos or so with all
inhabitants frozen stiff. In one case
one little girl anil a baby were found
alive In a village. This cliihl had Kept
herself from freezing to death by re
mnlning wrapped tip in bed with the ,
baby beside her. The rnmlenscd milk
which sustained her life she also took
to bed with her. There had been no |
lire in the villages for days and the
temperature was 00 degrees below i
zero.
According to Dr. Marquis, the Kski
iiios showed praetieally no resistance:
to inliuenza and went down almost i
without it flglit. Among the foreigners |
tiie mortality was about the same as.
in similar communities in the L’uited j
States.
<§>••♦•
. .-•••• ... ............. .
l Wife's Love Is Lost; *
Asks Two Millions r
; New York, Oeorge K. L°th- •
- rop, Sr.. :i Hi -1<■ • i 'neatri nl ^
; manager nnil producer, lms been ^
* sued for 92,000,000 damnges by ;
* ltaymond Keller, a New N <»r.. •
* iirtist. who alleges Kothrop .
I nlienated the affections of .bine ;
* Keller, to whom the plaintiff .
i was married on April .«, K>1S. ^ j
i Keller alleges in bis affidavit * ;
? (hat (lie defendant, well know- i
i mg .lane Keller to be Ids wile. •
t by gifts of money, jewelry and .
| other presents, estranged her ’ i
j aff'eetlon from the plaintiff and .
i gained it for himself.
Harvard Professor Discloses Way
to Make Food by Syn
thetic Process.
HIGH LIVING COST BEATEN
Plan Worked Out in Laboratory to
Reduce Atmosphere Into Basic
Food Product—Other Ways
of Making Sugar.
New York.—During tin* present agi
tation over the lilgli cost of living it
is interesting to note several recent
discoveries made in the held of s.vn- i
tlietic chemistry. Hr. Winthru^ John
Vanletiven Osterhout, I'll. !>.. professor
wf iotany at Harvard university, lias
hit upon a plan of making nutritious
food from sunlight, air and water.
Ailhough this process of food mak
ing is as yet confined to the laboratory
stage Prof. Osterhout points out that
many discoveries remained some time
in 1 he laboratory stage before they
could l>e placed on a commercial basis.
As an Instance he cites the many
doubters of the practical value of elec
trieity. and the long uphill road Edison
had to travel before he gained recog
nition commercially.
Alien! the production of nutritious
food in tin* laboratory I’rof. Osterhout,
who Is in no sense a visionary, but
whose manner would indicate a prac
tical hardheaded business man, says :
Several Ways to Make Sugar.
"Analyzing food we learn that the
three chief components tire sugar, fats
and protein. Until recently it was im
possible to manufacture sugar syn
thetically. hit' now we have solved the
riddle in several different ways. Iron
rust exposed to the prismatic rays of
the sun through water makes for
maldehyde. since the rays of the sun
acting upon the rust as a contact
agent, mixed with the carbon dioxide
of the air and water makes this power
ful chemical. From formaldehyde cer
ium forms of sugar may he obtained.
Other ways of making sugar syn
thetically arc through the employment
of uitni-vlalet rays, radium and elec
tricity.
"Part of our research work at Har
vard's botanical laboratory lias been
to observe the process by which the
plant transforms the carbon dioxide
gas and water together Into sugar, and
later into starch, either of which forms j
can he preserved.
“So much for obtaining sugar. Pro- j
tein i> composed of amino acids. It i
has been found possible in the labora
tory to take the carbon dioxide of the
air. water and ammonia, which is also
found in tlio ..ir in small quantities, to
foim a simple kind of protein. Now
through the combination of sugar and
protein, both of which have been man- j
ufaotured in the laboratory, the neees- 1
sar.v fat is obtained, with the resultant
nutritious fowl.
The Great Obstacle.
“Of course one of the greatest oh
| stneies standing in the way of the pro
duction of food through ibis method
is in tiie present cost of making sugar,
which can only he manufactured as
vet in smalt quantities. Our greatest
competitor in this important Held is
the plant itseif. which thus far under
sells the synthetic method."
Prof. Osterhout, who lias taught at
[ many of the large universities through
! out the United Suites, and lias attain
ed an international reputation as a
man of science, is a Fellow of the
American Association for the Advance
mint of Science and of the American
i Academy of Arts and Sciences. In ad
1 ditlon to many other scientific and re
search societies lie lias been a profes
sor of botany since 1013.
WAR BRIDES AND THEIR CHILDREN
•several hundred wives and children of Anivrivnii boys whn tou^ht with the
Ifritisb army arrived in New York from Kngland .o make their homes with
tbeir husbands and fathers in this countr,. Most of the war in-ides are British,
twit Trance and Belgium are also represented.
ROAD BUILT OF EPSOM SALTS
Texar, to Have Unique Highway Ten
Miles Long, Say State High
way Officials.
Austin, Tex. A road of epsom salts
is an attraction Texas can soon hold
nut to tourists, according: to the state ,
highway department.
IAmi miles of hlglitvay out of Rock
jMtrf is being surfaced with tt material
which analyzes more than one-fourth
epasotn salts. The material is obtained
from tints where constant evaporation
p,lf water Inis loft^m strongly im
jwopiated with salts, among which the
variety predominates.
flighwny engineers declare the mix
ture forms an excellent road surfne
it»K material, as the salts absorb
enough moisture from the air to keep
the roads damp, free Tom dust and
'firm on the dryest days. One trouble,
iiwwever. Is that the road becomes
very slippery daring wet weather, Y.it
this is overcome by adding a small pro
ftoett-on of shell and regulating thP
.ulnts - «f the surface.
GERMANS ARE AFTER TRADE
rt
Workmen Labor 14 Hours a Day
to Be Ready.
London Merchant Finds Empire Is Re
cuperating Fastest of All
Nations.
London.—“Germany is out again to
beat tli*» world," said the senior mem
ber of !i city linn.
*‘I have just returned from a visit
to our commercial connections in
Switzerland. I met there the chair
man of an important firm of machine
manufacturers. He was obviously a
Herman, with Ills square head nnd had
French, and for once 1 pretended to lie
pro-German, and spoke with him In his
own language.
"He let the cat out of the ling. All
th' labor in ihe Schwnrzwald nnd In
South Germany, where the allies have
. no represents tires, he told me, has re
l fu-ed to recognize the eight-hour day
“Tin* men arc working furiously,
without pressure of any sort, up to
fourteen hours a day to he ready to
enter the world's markets again at the
first opportunity.
"Tills German chairman of a Swiss
concern simply chuckled with glee
when lie said: ‘Our good German
workmen know their hands. They do
not want this easy day ol eight hours;
they want wealth, and they will have
it.’
"Germany is recuperating nficr the
war faster than any other nation
simply because, instead of giving way
to the reaction of peace and demand
ing tlie impossible by means of strikes
she Is working ns hnrtl ns human
strength and (train allow to regain her
old commercial pinnacle and again be
the pre-war Germany.
Germany is out to provide the cheap
est world market, ami our eight-hour
industrial day will spell disaster for
u* if w* do not waka un."
C—«» I " -
Never sive a moment to complaint,
bet utilize the time that would other
wise be spent in this way in looking
forward and actualizing the rondi
tiuua you desire.—Ralph Waldo Tribe.
SALADS AND SANDWICHES FOR
VARIOUS OCCASIONS.
A sandwich Is never out of season,
for it is the substantial part of a meal
at whatever time
or place it Is
served.
If tine desires a
largo quantity of
tilling for sand
wiches, the follow
ing recipe will be
a gootl one to fol
low. It may be easily divided. The
dressing may be used on potato or oth
er vegetable salads:
Cheese Sandwich Filling. Mix to
gether one cupful of sour cream, three
egg , one tnhlcspoonfui of hutter, one
tablespoonful of sugar, a few grains
of cayenne, one teaspoonful of mus
hed ami one toasponnful of -alt. I tent
a” to .-other in a double boiler until the
i ggs nr - broken ; set over hot water
rc.d slir until it begins to thicken. Add
!hn ■ tabh'siioonf'tils of vinegar, lmt, to
ill'- cream mixture. When cooked un
til it coals tin* spoon, set aside to cool.
Put one and one-half pounds of cheese,
two gri i-n peppers and two sweet red
peppers through a meat chopper. Mix
together, and add enough of the dress
ing to make the mixture spread easily.
r«e on thin slices of bread.
Cream Cheese Filling.—('ream two
small i ream i'Iiwns. add gradually
one tahlcspoonful of butter ami one
fourth df a cupful of orange juice.
When well blended, add half a cupful
of chopped pimcntoes. one cupful of
chopped walnut meats and one-half
teaspoonful of salt. Mix well and
spread on buttered graham bread.
Onion Sandwiches.—Chop line' a Ber
muda or Spanish onion, and mix with
a little well-seasoned French dressing.
Spread on buttered bread and serve
for Sunday night sandwiches (after
church).
Carrot and Nut Sandwiches.—Mix
together one-half cupful each of ground
carrots and nuts (peanuts, walnuts or
pecans may he used). Add one-half
teaspoonful of salt, one-half table
spoonful of olive oil. one teaspoonful
of lemon juice. Mix thoroughly and
spread on slices of buttered bread.
Pressed Egg and Ham Sandwiches.
—Chop tine six hard-cooked eggs, one
green onion and one-half a green pep
per. Mix with one-half teaspoonful of
salt and one tabfespoonfnl of prepared
mustard. Place half of the mixture
in a small, greased pan. Press down,
then add a layer of chopped ham. using
one and one-half cupfuls, finely
chopped. Finish with the rest of the
egg mixture; pour over two tnMespoon
fuls of soup stock and place in a cool
place until molded enough to slice.
And you who judge so harshly.
Arc you surf* the stumbling-stone
That tripped tilts feet of others
Might not have bruised your own’
Are you sure the sad-faced angel
Who writes your errors down
Will ascribe to you more honor
Titan him on whom you frown?
WHOLESOME GOOD THINGS
Frosting* for various cakes have
not been the usual thing during the
months of sugar short -
aco. The following art
two desirable frosting*
which may he covered
am! kept in a cool place
for weeks and, by adding
a hit of moisture or
heating over water, will
he ready for use;
Fondant.—This recipe
has appeared before as
candy foundation, hut makes very sat
isfactory frosting. I'm: four cupfuls
of sugar, one cupful of water and one
tahlcspoonful ot glucose. IJoil until
the sirup makes a soft hall when drop
ped in water. Set away to cool; when
eeol enough to bear the finger, stir
unlit creamy. Put into a jar or howl,
cover with waxed paper and let stand
until wanted. Take out what will be
needed for icing, melt, il ovet hot Wit
ter. add flavoring, coloring ore! -colate
and spread on the cukes.
Another Frosting.— ("-■ confection
ers’ sugar and milk or orci.in. To two
i cupfuls of sugar add a tabb spoonful
of cream, adding a few drop- mure un
til soft enough to spread. I’rv it on a
small cake until of the right consist
ency; use what is needed and cover
the rest, setting it in a cool place
where it will not dry out. It will keep
for three weeks or longer.
Bachelor’s Buttons.— ltub together
four tnblespoonfuls of hut her and ten
tablespoonfttls of tlnur. Divide ten ta
blespoonftils of sugar; stir live into the
dour and the other live into two well
beaten eggs: flavor jith anise and
add to the flour mixture. Make into
small walnut-sized halls, place on a
; buttered baking sheet and hake in a
: hot oven. Dip in fondant and sprinkle
! with nuts.
Sunshine Cake.—Take the whites of
eight eggs and the yolks of six. one
cupful of flour, one teaspoonful of
cream of tartar, salt and vanilla. P.ont
the yolks until thick, add vanilla, beat
the whites until foamy, then add the
cream of tartar; finish beating, until
stiff ; add the sugar, n little at a time,
then add yolks and fold In the flour.
Bake forty-five minutes in n moderate
oven
BLOUSES AND SEPARATE
What with suit skirts and bloti- ■> ;
separate skirts a:i<l blouses and one-;
piece, all-day frocks, business women
and others may achieve a Rood many
variations of apparel with tile mini
mum outlay for garments. The same
blouse answers for several skirts, the
same skirt for several blouses, and
variety comes of these combinations
sandwiched between days when blouse
and skirt are replaced with the one
piece frock. Tlie character of the
toilette depends upon the choice of
styles in blouses and skirts, and the
tendency of the styles is away from
severely tailored tilings.
The mannish, high-collared shirt
waist, however, is never entirely out
of style, and its virtues are empha
sized when it is occasionally worn or
alternated with blouses that are less
severe. It is trim and businesslike,
and we notice these attributes and ad
mire them more when not brought too
often to our attention. Shirtwaist;
are, naturally, made of materials that
stand laundering well without any
special care in It, while blouses of
more delicate fabrics have to be
washed or otherwise cleaned witli care,
from the nature of the material.
Blouses of georgette ere] <• and of
crepe in combination with other mu
H-ii.-iK lf.nl all «• Jiu■ r.M to point ok
popularity. This dnimy. fragile-look
goods K In reality, very durable
Mi,re of tlit* new fall blouses are made
of it than *■!' nn\ other muterials and
a groat mar.’. <>f the new models are
much li! ■' tin 'mock' that made such
a success in syles for summer—they
have short skirts or peplnms. Two
new modcN are shown m the picture,
itt.i* having a skeleton jacket and cuffs
of satin and one of georgette alone,
with embroidercs! neck tind sleeve.
In separate skirts there is about as
much variety as In blouses. For
street wear thpj tire shown in plain
woolens, in plaid and crossbar pat
terns and in stripes. For afternoon
there are beautifully draped velvet
and satin skirts and many in the fancy
weaves of silk arid silk filter. Even
for evening wear we have separate
skirts of net and ho e and of georgette,
printed chiffon and fabrics of similar
character. Hut it is the separate skirts
for street and for afternoon wear that
prove most intei• -sting to women. In
the accompanying picture the crepe
and satin blouse shown worn with
a plain cloth -kirt. The skirt at the
right is a t tier 'ilk weave, very simple
in design and designed to be invefni to
iis wearer for niuKist .any hour of the
rtnv.
Along Comes the Banded Sailor
Altliff.mli th(> severely plain tailored
ku1! Is giving place in fancier styles,
alor.p ciinies the plainest and .sim
plest of street hats, making it tre
mendous success, it is a trim, smart
hat that leeks well in almost any
company, whether with street frock
or stilt. Hut it shines at its best
when worn with a suit equally trim
and simple. If you are looking for a
distinctive and wholesome style, se
lect this combination for your fall
street outfit, and find yourself admired
for looking “well set up"—as in a uni
form.
'the sailor hat of silk, heaver—or hat*
; ter’s plush has been received so en
thusiastically that it appears with
ninny variations of crown and brim,
frowns are straight or belled or slop
ing. high or medium. Prints are more
f>r less wide, and occasionally slightly
drcoping. All these sailors are band
ed ana nearly all hands are tin!shed
I with flat hows at the left side. Hut
j 1 here are exceptions with hows that
nre not flat anti sometimes they are
sm i t (he front of the hat. These
little variations of size and shape
make It possible to suit all types of
fnces in a hat that Is equal to bring
universally worn without becoming
tiro ome.
In the group above n square
frowned, wide-brimmed model, and a
sloping crown with narrower brim,
show two of the popular variations of
the sailor. ^knost any milliner dis
day will proWde a selection of four
e five varieties of the same hnt.
The pretty shirred tsm for a jrousg
*>' - ll. L the k»(t of Ihi' group. T<*
made ni M l .-, :i:.*t has :i rosette* and
•assc! "i yarn. Ii i- a jaunty tint for
:i miss nf a i.H"- that may lx1 found
developed iri dr»v»-iyn and angora for
street wear, an t is one of several
tains Hint appear to lead In popular
ity for the half-grown girl. The Blue
I*evil tam, made of Idnek velvet, with
a pimvheef of nstrlrh at the side, in
st> ad of a tassel. Is a pert and saury
little affair for the flapper. The tam'v
of angora wool nre made with scarfs
for the neek to mnteli. and these
scarfs, in fur color, take the plnce r>?
fars for voting girls. One of them n^
pemrs in the picture.
Brown a Queen'o Color.
Brown is the color most oft*n
chosen for the new autumn things. It
Ik a hue which was much affected by
the beautiful Austrian, Marie Antoin
ette, nnd •'onsequently hecatae the
rage with both men and women of thn
gn.v court of Louis XVI. In those days
It wns known as puce or flea color,
tnklng Its name from a most unattrac
tive source—the hack of a flea.
Treating White Spots on Furniture, i
If you carelessly place a hot dish on
n polished table nnd Bud n white spot,
put some oil on the spot nnd let It
| remain for a few hours. Linseed oil
I Is hest, hut It Is expensive now, no
■wort nil can be U—4 tt you % lab.