The Press-Democrat. (Hennessey, Okla.), Vol. 20, No. 49, Ed. 1 Friday, July 26, 1912 Page: 3 of 8
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MISFORTUNE
SOLACE
S^KfTGHEN
6ABINET
£M
••••
L -
f iiealr
A honor,
1 pure living l'«« '• <>""■
ml t« tlf best thing In (h"
thing thai M>
Van 1
but giving,
f plfUMUl
,m r 'W
I OMB Of the most fascinating chapters
in the book of science deal with th
story of the way the various annals
/->l which inhabit the earth, each after
4 l\ its own kind, have come about
W] through long ages of tentative duel-
m opment during a thousand genera-
m Hons When the fossil remains of
other beasts than those we know
V ■ were first studied at the beginning of
\JJ the last century, there were many
learcliings of heart among the pious
of that day, and Instead of looking
upon them as the most wonderful
entrleB in nature's ledger, some good
people regarded them as the mali-
cious inventions of the devil, intend-
ed to lead astray the over-curious.
In his book. "The Ox and Its Kin-
dred" (Methuen), Mr. Lydekker tells
us the story of our domestic cattle
*s it is revealed by the examination
if the various species, living wild
and in captivity, and by the fossil
remains of their progenitors. Al-
though there are a very large num-
ber of species belonging to the sub-
order Artiodactyla (the Greek word
artios, meaning equal, and dactuios
toe), which comprises the ox and
the other remuninant. (1- e . animals
that have the power of regurgitating
and remasticatlng their food), their
history is not so well displayed by
their fossil remains as that of the
Perissodactyla, or odd-toed, hoofed
animals, which have only the horse
ami some half-dozen other represen-
tatives.
Both families consist, of course', of
hoofed animals; but the ox group
differs widely from the horse and
Us relations through the special de-
velopment of the stomach required
by ruminants, instead of the simple
and almost imperceptible divisions
into cardiac and pylovic portions
common to man and most other ani
mals. The stomach of the ox has
five chambers, two of which consti
lute the rumen, or paunch; in this
the grass is first stored after it is
cut by the incisors acting against
the pad which fakes their place in
VOAS
• «*
SOME LUNCHEON DISHES.
the upper jaw. Wheu the animal has taken in as
much food as it requires it seeks a place of safety
if wild, or settles down in the field if domesti-
cated and proceeds to regurgitate, that is to say,
bring back the food it has taken In, and chew It
up in the powerful ml" formed by its cheek or
molar teeth. When the food has been re-swal-
lowed it is taken into the reticulum, or honey-
comb chamber, of the stomach, where it is acted
upon by the digestive juices, and is then passed
un through the psalterium, or manyplles, the abo-
masum and pyloric opening into the small intes-
When a ruminant Is engaged in chewing the
cud after a mouthful of food has been masticated
and' swallowed, the animal, as may be seen if a
herd of recumbent cows are watched shortly aft-
er their meal, will remain perfectly still for a
few seconds, after which a kind of convulsive
movement will be observed in the throat, fol-
lowed by the sudden upward movement of
"bolus" through the gullet into the mouth to be
masticated. 4 -
The most striking feature in the structure of
members of the ox family is the development of
the foot. Both the horse and the ox tribe have
developed towards the one end of great speed over
firm ground, and both have become specialized al-
most as completely as possible; but t ey a\
adapted themselves in different ways. Ir.the case
Df the horse the middle toe has been developed
and the others suppressed. The ox and its tnb.
on the other hand, have developed the two cen-
tral toes, hence the name of their sub-order, Artio-
^Thts1 specialization has entailed an enormous
extension of the two bones corresponding to the
middle bones of the hand I metacarpals) and ol
tho foot (metatarsals); these have also become
more or less completely fused in the different
members of the family, consequently the joint cor
responding to the human wrist has become the
knee in oxen. Our illustrations showing the
bones of the fore foot of various members of
^ese two sub orders. Artiodactyla and Perisso-
dactyla (or odd-toed) will make this point clearer
than much discussion. It will be seen that the
hoofed (ungulate) animals really walk on the tip
of what corresponds to the finger nails In man
and the claws in carnlvora, and not on their feet
qt ill If feet are looked at from the point of view
of creatures like ourselves who walk in plant -
^One'of'the most fascinating studies ln ™nnec-
tton with natural history is the way different
members of the same family will modify and adapt
themselves to the varying local conditions to be
met with. A glance at our illustrations will show
the wide extent of these variations. At first sight
he weird auroch. or wild ox of Poland, recorded
by Count von HerberBtein in lo49, bears a Sweater
resemblance to the phantom of an evil dream
jb'an anything we know in our fields andpark. £
fey; <wd. no doubt, it owes not a little of Its
quuintness to
the artist Even
more strange
are the Kathia-
war buffaloes of
north western
India, with their
pathetic expres
sion caused by
Kijt their curling
ram-like horns;
an ungainly, ill-
made beast but
powerful I t
stands fully five
feet high at the
shoulder. At the
other end of the
scale comes the
, anoa, or pigmy
Celebesi it is the small-
buffaio, of (He is.alio of ^bout the same
est of all the wild cattle, and 1.; about
size as the dwarf gianl domesticated hum ^
tle of India. It ^ "ugh itTs rather higher
inches at the shoulder, huild as com-
at the loins. "Despite its .lender build.
pared with larger cattle, its sma , • ard3
upwardly-directed horns, which taclta^ 1^^
and outwards in the plan essentially a
any distinct curvature, the anoa „
buffalo whose affinities are with
" sjivs Mr. Lydekker. . .
Aith0Xr Sing OUhehabv0eViev"dence fhat
compa. atively spe..K g, [he stone
they formed the quairy of the
Aire because at Cambridge the skeleton o an
Age. because ai Dre8crved which ivas killed
aurochs, or wild ox, is pre , i a
by a stone weapon, and many other
have been found which show that the animal wa.
slain in the chase. There is one prehistoric draw-
inn of an extinct buffalo which was found
North Africa; but as a rule the artists of the pre-
historic age. showed very little
the nx as a subject to sketch, in spite of their
obviously keen interest in him ^^^ncerned
the larder* their pictures are chiefly com ern
^th horse's, men and dogs Somewhat after the
fashion of their modern brethren,
save, perhaps, Mr Arnesby Brown
and some few others who achieve
their greatest triumphs with these
subjects Though Mr. Arnesby Brown,
be it noted, seen.s to p.eier tl.e hit
ter portions of his models for poi-
traiture
From the point of view of the geolo-
gist the ox trine are a modern group,
and only date back to the early part
of the Pliocene, or upper division ol
Tertiary epoch. They are related
to the antelope., and may own cousin- :
ship with the gnu. of Africa; but
direct ancestors are still un- j
known. The earliest representative,
of the group are very similar to buffa-
whicli constitute, in some re-
si the most primitive of tho liv-
ing :orms, and are tim e whoso horns
come nearest in shape to those of
gnus
The group is of oi l world origin, and
bisons were the only section
which reached America. They trav-
,1 by way of Behring Strait, and at
time reached as far south as
tas and California, but never pene-
trated into South America. Seven"
species i" American bison have been
identified.
The extinct wild cattle of Europe
and Western Asia are called aurochs
(Bos taurns prlmigenluei; tl.cy w ere
represented In Algeria and Tunis by
a local race (B t uiaurltanlcus. A
nearly-allied species Is the great ex-
tinct ox ill namadlcu.) of the super-
ficial. or Pleistocene, gravels of the
lllev of the Narbada in .Central India.
In Northern India, in the well-known Tertiary
deposits of the Slwaliks Hills and other low
ranse. at the foot of the Himalaya, remains of
several kinds of cattle are m-t with, and as these
Slwalik strata are at least early Pliocene, their
fossil cattle are the oldest known members o
the group. The largest and most remarkable of
Slwalik forms of typical oxen is the one
for which Mr. Lydekker proposed the name B.
acutifrons From the aurochs and its relatives
..... Slwalik ox Is distinguished by the sharp
longitudinal ridge down the middle of the fore- '
head More or less perfect skulls of a very re-
markable type of ox have been obtained from
the alluvial upper Pliocene deposits of (he Val
d'\rno in Tuscany, and corresponding formations
in Southern France. This extinct Ktruscan ox
(B. el.atus or B. etruseus) represents a distinct
subgenus known as I.eptobos, and is character-
ized by the absence of horns in the cows, and by
those of the bulls arising on each side of the
skull from a point nearly midway between tho
occiput and the socket of the eye; the skull it-
self is also remarkable for its shortness.
Another interesting progenitor of the ox Is tho
great extinct bison (B. priscus) of the caverns
and gravels of England and the superficial forma-
tions of Europe. This animal differed from the
living species in the enormous size of its horns.
These dishes are suitable for either
luncheon or .upper;
When there are hits of left-o
chicken (not enough for a meal) Pro
pare It by cutting It In small pieces,
add to a white sauce and a cupful «
tender cooked celery. Serve on
rounds of buttered toast
When there are a few slices of <
roast pork left from dinner, chop am
mix with equal parts of celery, a.
dressing and serve on lettuce leaves
Veal and lamb are equally g'"H
served in this way
Milk toast is a most delicious dish
for supper Prepare (he toast no
later than five minutes before so
lng; dry it In (he oven until hot. then
toast a golden brown; dip the edg
into hot water to soften, spread gin
. erously with butter and pour over
white sauce made of two tablespoon
fuls each of butter and flour cooked
together and a cup of thin cream or
rich milk added. Two cups
needed for a large dish of toast. A lit-
tle grated cheese of pronounced flavor
s grated over the dish just before setv
tnc adds to it. .
Bits of bacon left from breakfast
added to a white sauce and served
with poached eggs Is a change tn.it ■
quite acceptable from the everyday
poached
The old fashioned codfish serv
„ good White sauce with steamed or
baked potatoes is a dish which mo.t
Entombed Miner Had at Least On«
|j Pleasant Thought After Two
Days of Suffering.
Miners are among the most heroio
people In the world. Danger is alwayt
beside them, and they are schooled to
believe that any time they will come
face to face with death The result of
this is that they are humorous in
their boldness.
in one of tho mines of Pennsylvania
there was a cave-In which imprisoned
a miner named Jack Thornton. .be
accident happened on Friday after-
noon, and the fellow laborers of the
entombed man set to work at once to
dig him out It was not until Sunday
morning, however, that they reached
his prison chamber, and by this time
they were wondering whether he had
been suffocated or starved to death.
One of them stuck his head throng*
the aperture made by the picks of
the rescuers and culled out:
"Jack, are you all right?"
"All right," came tho reply, and
then after a pause "What day 1
this?"
"Sunday!" exclaimed the friend.
"Gee!" exclaimed Jack. "I'm glad o|
that That was one Saturday night
when those saloonkeepers didn't get
my wages."—Popular Magazine
JUST CAUSE FOR PRIDE.
If one has a little cold boiled ham
chop It and add it to a thick whit
sauce, which may he used to c<
broiled chops; then fry in deep W
and serve piping hot. The chop w "
need to be treated to egg and crumbs,
ns are croquettes. , .
Fl.-h chowder is another dish which
may be served at almost any meal
except breakfast.
Hash served in mounds with a
poached egg on each Is a nice way to
serve both of these common dishes.
Potatoes scalloped and seasoned
with Cheese or mixed with hard
cooked eggs varies that time-honored
dish The addition of a few fresh
mushrooms is relished by most.
/s
H'lSK who bring sunshine Into
lives of others, cannot
kwpTPfrom themselves.
—J. M Barrle.
It's the songs you sing and the smiles
you wear tli.it makes tl.e sunshine every-
where.
PICKLING TIME.
Might Make Money.
"Father, our daughter is being courted by a
poet."
"Is that so, mother? I'll kick him out
"Not so fast. Investigate first and find out
whether he works for a magazine or for a break-
fast-food factory "
Couldn't Fool Jimmie.
Teacher-Away back In 1776, Washington was
the nation's champion.
limmie—Aw! Whatchu givln' us. The Wash-
ington team never won the champeenship!
Judge.
DREAD CHILDREN OF WAR
War has had many children since the world
began, the new York Mail remarks Some of
them are dead now, but others are alive War
first born was slavery. The savage con
quered his neighbor in the forest killed bin a ^ a
matter of course, but he made captives of his
family and his dependents, and these •'
Andln the mea.^lha" war drove
we ended it in ^fnext child wl pestile^ce.
She™was" hideous! But not so bldeous as Blavery^
She follows war like a shadow. With the wing
soeiated with her blood stained parent "at
probable that If war were no more on the eartn
there would be no more pestilence as long as
world endures. Then famine This sister came
later than pestilence, and her ravages have been
more dreadful. In this age and quarter of the
world we do not have famine in the same guise
as that In which she visited the middle ages and
still visits Asia. Our people do not die and^ ro
uoon the streets, as tn I.ucknow or Nanking
But Umin. stays longer with u. when she comes.
SLAVtKY, DECET, CRUELTY, ^ ^
FAMINE. ARSON, PILLAGE AND
She visits us in unemployment and adversity.
She drags out her curse over the years. The
crust may not be wanting; but the horrible waste
and charge of the armaments, upon the western
world withhold from tho mouths of countless
thousands the nourishing food to which their hard
toil entitles them. Famine, as the child of war,
means for us the untold billions that are
squandered on battleships which in a few years
are iunk, to the robbery of legitimate industry.
Hatred between peoples, fratricidal enmity, s
another child of war. This ugly sister of pesti-
lence and famine we have had with us many
years in America. Even to this day after half
a century, she waves her bloody shirt In the hal s
of congress Then there Is arrogance, which s
war's legitimate offspring; and deceit, for all
fair in war, and the student in the military
academy is taught first of all to fool tho enemy
imv is iniiftiu --
with'an manner of lies, the baser the better.
And arson and pillage-are they not the chi d ron
of war that survive to this day. Last of all,
the ultimate breeding power of war has been
well expressed by one who said: War is the
rather of more wars." Never was there a war
that did not leave Its offspring In hatreds that
bad somehow to be worked out. The world a
full today of wars that are merely awaiting their
declaration. The state of Europe Is more like
war than it is like peace Every dreadnought,
every added regiment of the mighty armaments,
is a war child of the monsters that Napoleon and
Bismarck let loose uoon Eurc-v*.
Every frugal housekeeper likes to
have her shelves well stocked with
good things for the winter Today
one may buy such good canned goods
that much of tho work has been given
up; but we all have a few tline-hon
ore.l and handed-down recipes which
we prepare each year. The following
are a few which are old and reliable.
To Can Green Corn Without Cook
ing. Take nine cups of corn cut from
the cob, have the corn lust picked,
one cup of sugar, half a cup of salt
and a cup of cold water; mix all to-
gether and place In sterilized cans,
sealed tight. Freshen when using.
Beet Relish.—A quart of boiled
beets chopped, two cups of sugar, ta-
blespoonful of Bait, a teaspoonful of
white pepper, half a teaspoon of red-
pepper and a cup of grated horserad-
ish; mix all together and add enough
vinegar to make it moist. Can cold
Canned Red Peppers.—These deli-
clous little appetizers which cost too
much in the winter to have often, may
be canned successfully at home. Hrst,
raise your own sweet peppers, and '
1 when ready to can, wash and cut in
strips with the scissors, cover with
boiling water and let stand five min-
utes drain and plunge into ice wa
! ter tu cover, in which there is a large
piece' & ice. Again drain and pack
Into pint jars. To one quart of vlne-
: gar add two cups of sugar. Boll to-
gether fifteen minutes and pour over
the peppers until overflowing; seal
and store In a cold place.
Ripe Tomato Pickle.—Mix the fol-
lowing ingredient in a stone jar:
i Three pints of peeled and chopped
tomatoes, a cup of celery chopped,
1 four tablespoonfuls of chopped red
i pepper, the "bity" kind, and four ta-
blespoonfuls of chopped onion, the
same of salt, six tablespoufuls of
! same of salt, six tablespoonfuls of
I teaspoonful of cloves, the same of
1 cinnamon, a teaspoonful of grated
: nutmeg, and two cups of vinegar. This
I will keep a year, and Is good to use
I In a week. Fine for meats.
"Wot's he so tickled about?"
"He's jest discovered his birthday^
in do same day as Ad Wolgast .1
Her Ruling Passion.
Tho woman who had chased du«t
and dirt all her life finally reached
St I'etor.
"Come in. you poor, tirod woman,
ho said, and held the gate ajar
But the woman hesitated.
"Tell me first," she Bald, "bow often
you clean house?"
The saint smiled.
"You can't shake off the ruling paJh
slon, can you?" he said "Oh, well, stop
In si do and they'll give you a broom
and dustpan Instead of a harp."—
Cleveland Plain Dealer.
'Twai a Pretty Thing.
The young mau produced a small,
square box from his pocket.
"I have a present for you," he began.
"I don't know whether It will fit youf
linger or not, but—"
"Oh, George!" she broke in, "tbi. t«
so sudden! Why, I never dreamed—"
But just then George produced tho
gift—a stiver thimble—and it got sud-
denly cooler in the room—I-adle.'
Home Journal.
His View.
Hewitt—This place Is 1,000 fe.t
above the sea level.
Jewett—But the sea isn't on tho
level; it always makes me sick.
The value of forethought Is often
demonstrated by the after effects.
When Baking Potatoes.
Use one of the new wire frames
that may be had for a few cents. You
j stick the potatoes on little upright
! points, the potatoes bake all over at
once and you do not burn your fingers
| in turning them over or getting them
I out for you can put a dozen potatoes
| 'the frame and put It in the oven
ist like any other pan.
In the Suburbs.
"Is Mrs. Gillet a well-informed wom-
an?"
"Well, she's on a party wire."—Llf*
SALLOW FACES
Often Caused by Tea and Coffe*
Drinking.
How many persons realize that tea
and coffee so disturb digestion that
they produce a muddy, yellow com-
plexion?
A ten days' trial of Postum has
proven a means, In thousands of case.,
of clearing up a bad complexion.
A Washn. young lady tells her «x-
perience:
"All of us—father, mother, sister and
brother—had used tea and coffee for
many years until finally we all had
stomach troubles, more or less.
"We all were sallow and troubled
with pimples, bad breath, disagreeable
taste In the mouth, and all of us simply
bo many bundles of nerves.
"We didn't realize that tea and cof.
fee caused the trouble until one day
we ran out of coffee and went to bor-
row some from a neighbor. She gave
us some Postum and told us to try
that.
"Although we started to make it,
we all felt sure that we would be sick
If we missed our strong coffee, but we
tried Postum and were surprised to
find it delicious.
"We read the statements on the pkg..
got more and in a month and a half
you wouldn't have known us. We all
were able to digest'our food without
any trouble, each one's skin became
clear, tongues cleared off, and nerves
In fine condition. We never use any-
thing now but PoBtum. There is noth-
ing like it." Name given by Postum
Co., Battle Creek, Mich.
"There's a reason," and it is ex-
plained in the little book, "The Road
to Wellville," in pkgs.
Ever rend the above lettcrt * "
■one appear* from time to «'me.
arc genuine, true, «cl full of humaa
j laterMt.
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The Press-Democrat. (Hennessey, Okla.), Vol. 20, No. 49, Ed. 1 Friday, July 26, 1912, newspaper, July 26, 1912; Hennessey, Oklahoma. (https://gateway.okhistory.org/ark:/67531/metadc132422/m1/3/?q=alabama+railroads&rotate=270: accessed June 30, 2024), The Gateway to Oklahoma History, https://gateway.okhistory.org; crediting Oklahoma Historical Society.