 A Boy's Essay on Girls by Unknown Girls are very stuck up and dignified in their matter and behavior. They think more of dress than anything and like to play with dolls and rags. They cry if they see a cow in a far distance and are afraid of guns. They stay at home all the time and go to church every Sunday. They are always sick. They are always funny and make fun of boys' hands and they say, how dirty! They can't play marbles. I pity them poor things. They make fun of boys and then turn around and love them. I don't believe they ever killed a cat or anything. They look out every night and say, oh, ain't that moon lovely? There is one thing I have not told, and that is, they always know their lessons better than boys. End of A Boy's Essay on Girls by Unknown Choice Recipes by Ms. Maria Parloa, specially prepared for Walter Baker & Company Limited. This is a LibriVox recording. All LibriVox recordings are in the public domain. For more information or to volunteer, please visit LibriVox.org. Plain Chocolate For six people, use one quart of milk, two ounces of Walter Baker & Company's premium number one chocolate, one tablespoon full of cornstarch, three tablespoons of sugar, and two tablespoons of hot water. Mix the cornstarch with one gill of the milk. Put the remainder of the milk on to heat in the double boiler. When the milk comes to the boiling point, stir in the cornstarch and cook for 10 minutes. Have the chocolate cutting fine bits and put it in a small iron or granite ware pan. Add the sugar and water and place the pan over a hot fire. Stir constantly until the mixture is smooth and glossy. Add this to the hot milk and beat the mixture with a whisk until it is frothy. Or the chocolate may be poured back and forth from the boiler to a pitcher, holding high the vessel from which you pour. This will give a thick froth. Serve at once. If you prefer not to have the chocolate thick, omit the cornstarch. If condensed milk is used, substitute water for the milk named above and add three tablespoons of condensed milk when the chocolate is added. Chocolate Vienna style. Use four ounces of Walter Baker & Company's vanilla chocolate, one quart of milk, three tablespoons of hot water, and one tablespoon full of sugar. Cut the chocolate in fine bits. Put the milk on the stove in the double boiler and when it has been heated to the boiling point, put the chocolate, sugar, and water in a small iron or granite ware pan and stir over a hot fire until smooth and glossy. Stir this mixture into the hot milk and beat well with a whisk. Serve at once, putting a tablespoon full of whipped cream in each cup and then filling up with the chocolate. The plain chocolate may be used instead of the vanilla, but in that case use a teaspoon full of vanilla extract and three generous tablespoons full of sugar instead of one. Breakfast Coco Walter Baker & Company's Breakfast Coco is powdered so fine that it can be dissolved by pouring boiling water on it. For this reason, it is often prepared at the table. A small teaspoon full of the powder is put in the cup with a teaspoon full of sugar. On this is poured two-thirds of a cup of boiling water and milk or cream is added to suit the individual taste. This is very convenient, but Coco is not nearly so good when prepared in this manner as when it is boiled. For six cupfuls of Coco, use two tablespoon fulls of the powder, two tablespoon fulls of sugar, half a pint of boiling water, and a pint and a half of milk. Put the milk on the stove in the double boiler. Put the cocoa and sugar in a saucepan and gradually pour the hot water upon them, stirring all the time. Place the saucepan on the fire and stir until the contents boil. Let this mixture boil for five minutes then add the boiling milk and serve. A gill of cream is a great addition to this cocoa. Scalded milk may be used in place of boiled milk if preferred. For flavoring, a few grains of salt and half a teaspoon full of vanilla extract may be added. Chocolate Layer Cake Beat half a cupful of butter to a cream and gradually beat into it one cupful of sugar. When this is light, beat in half a cupful of milk, a little at a time, and one teaspoon full of vanilla. Beat the whites of six eggs to a stiff froth. Mix half a teaspoon full of baking powder with two scant cupfuls of sifted flour. Stir the flour and whites of eggs alternately into the mixture. Have three deep tin plates well buttered and spread two-thirds of the batter in two of them. Into the remaining batter, stir one ounce of Walter Baker & Company's premium number one chocolate melted and spread this batter in the third plate. Bake the cakes in a moderate oven for about 20 minutes. Put a layer of white cake on a large plate and spread with white icing. Put the dark cake on this and also spread with white icing. On this, put the third cake spread with chocolate icing. To make the icing, put into a granite-ware saucepan two gills of sugar and one of water and boil gently until bubbles begin to come from the bottom, say about five minutes. Take from the fire instantly. Do not stir or shake the sugar while it is cooking. Pour the hot syrup and a thin stream into the whites of two eggs that have been beaten to a stiff froth, beating the mixture all the time. Continue to beat until the icing is thick. Flavor with one teaspoon full of vanilla. Use two-thirds of this as a white icing. Into the remaining third, add one ounce of melted chocolate. To melt the chocolate, shave it fine and put it in a cup, which is then to be placed in a pan of boiling water. Chocolate cake. For two sheets of cake, use three ounces of Walter Baker & Company's premium number one chocolate. Three eggs, one cupful and three-fourths of sifted pastry flour, one cupful and three-fourths of sugar, half a cupful of butter, half a cupful of milk, half a teaspoon full of vanilla extract, one teaspoon full and a half of baking powder. Grate the chocolate. Beat the butter to a cream and gradually beat in the sugar. Beat in the milk and vanilla, then the eggs are already well beaten. Mix the chocolate and finally the flour, in which the baking powder should be mixed. Pour into two well-buttered shallow cake pans, bake for twenty-five minutes in a moderate oven, frost or not as you like. Chocolate marble cake. Put one ounce of Walter Baker & Company's chocolate and one tablespoon full of butter in a cup and set this in a pan of boiling water. Beat to a cream, half a cupful of butter and one cupful of sugar. You beat in half a cupful of milk. Now add the whites of six eggs beaten to a stiff froth, one teaspoon full of vanilla and a cupful and a half of sifted flour, in which is mixed one teaspoon full of baking powder. Put about one-third of this mixture into another bowl and stir the melted butter and chocolate into it. Drop the white and brown mixture in spoonfuls into a well-buttered deep cake pan and bake in a moderate oven for about forty-five minutes or the cake can be baked in a sheet and iced with a chocolate or white icing. Chocolate Glossé cake. Beat to a cream, a generous half cupful of butter and gradually beat into this one cupful of sugar. Add one ounce of Walter Baker & Company's premium, number one chocolate, melted. Also two unbeaten eggs. Beat vigorously for five minutes, then stir in half a cupful of milk and lastly one cupful and a half of flour, with which has been mixed one generous teaspoon full of baking powder. Flavor with one teaspoon full of vanilla, pour into a buttered, shallow cake pan and bake for half an hour in a moderate oven. When cool, spread with Glossé frosting. Glossé frosting, put half a cupful of sugar and three tablespoons of water in a small saucepan. Stir over the fire until the sugar is nearly melted. Take the spoon from the pan before the sugar really begins to boil, because it would spoil the icing if the syrup were stirred after it begins to boil. After boiling gently for four minutes, add half a teaspoon full of vanilla extract but do not stir, then set away to cool. When the syrup is about blood warm, beat it with a wooden spoon until thick and white. Put the saucepan in another with boiling water and stir until the icing is thin enough to pour, spread quickly on the cake. Chocolate Glossé After making a Glossé frosting, dissolve one ounce of Walter Baker and company's premium number one chocolate in a cup and put it with the frosting, adding also a tablespoon full of boiling water. Chocolate Biscuit Cover three large baking pans with paper that has been well oiled with washed butter. Over these dredge powdered sugar. Melt in a cup one ounce of Walter Baker and company's premium number one chocolate. Separate the whites and yolks of four eggs. Add to the yolks a generous half cupful of powdered sugar and beat until light and firm. Add the melted chocolate and beat a few minutes longer. Beat the whites of the eggs to a stiff dry froth. Measure out three-fourths of a cupful of sifted flour and stir it in the whites into the yolks. The whites and flour must be cut in as lightly as possible and with very little stirring. Drop the mixture in teaspoonfuls on the buttered paper, sprinkle powdered sugar over the cakes and bake in a slow oven for about 14 or 15 minutes. The mixture can be shaped like ladyfingers if preferred. The wafers grade four ounces of Walter Baker and company's premium number one chocolate and mix with the two tablespoonfuls of flour and one-fourth of a teaspoonful each of cinnamon, cloves and baking powder. Separate six eggs. Add one cupful of powdered sugar to the yolks and beat until very light. Then add the grated yellow rind and the juice of half a lemon and beat five minutes longer. Now add the dry mixture and with a spoon lightly cut in the whites, which are first to be beaten to a stiff froth. Pour the mixture into buttered shallow pans, having it about half an inch thick. Bake in a moderate oven for half an hour. When the cake is cool, spread a thin layer of current jelly over one sheet and place the other sheet on this. Ice with vanilla icing and when this hardens, cut in squares. It is particularly nice to serve with ice cream. Cinderella cakes. Use two eggs, one cupful of sugar, one cupful and a quarter of flour, one gill of cold water, one tablespoonful of lemon juice, one teaspoonful of baking powder, one ounce of Walter Baker and company's premium number one chocolate, half a tumbler of any kind of jelly and chocolate icing, the same as for eclairs. Separate the eggs and beat the yolks and sugar together until light. Beat the whites until light and then beat them with yolks and sugar and grated chocolate. Next beat in the lemon juice and water and finally the flour in which the baking powder should be mixed. Beat for three minutes and then pour the batter into two pans and bake in a moderate oven for about 18 minutes. When done, spread one sheet of cake with the jelly and press the other sheet over it. And when cold, cut into little squares and triangular pieces. Take a wooden toothpick into each of these pieces and dip each one into the hot icing, afterwards removing the toothpick of course. Chocolate eclairs. Into a graniteware saucepan, put half a pint of milk, two well-rounded tablespoonfuls of butter and one tablespoonful of sugar and place on the stove. When this boils up, add half a pint of sifted flour and cook for two minutes, beating well with a wooden spoon. It will be smooth and velvety at the end of that time. Set away to cool and when cool, beat in four eggs one at a time. Beat vigorously for about 15 minutes. Try a small bit of the paste in the oven and if it rises in the form of a hollow ball, the paste is beaten enough. Whereas if it does not, beat a little longer. Have tin sheets or shallow pans slightly buttered. Have ready also a tapering tin tube with a smaller opening about three quarters of an inch in diameter. Place this in the small end of a conical cotton pastry bag. Put the mixture in the bag and press out on buttered pans, having each eclair nearly three inches long. There should be 18 and they must be at least two inches apart as they swell in cooking. Bake in a moderately hot oven for about 25 minutes. Take from the oven and while they are still warm, coat them with chocolate. When cold, cut open on the side and fill with either of the following described preparations. Filling number one. Mix in a ball half a pint of rich cream, one teaspoon full of vanilla, and four tablespoon foals of sugar. Place the ball in a pan of ice water and beat the cream until light and firm using either an egg beater or a whisk. Filling number two. Put half a pint of milk into a double boiler and place on the fire. Beat together until very light, one level tablespoon full of flour, half a cupful of sugar and one egg. When the milk boils, stir in this mixture. Add one eighth of a teaspoon full of salt and cook for 15 minutes, stirring often. When cold, flavor with one teaspoon full of vanilla. Icing four eclairs. Put in a small graniteware pan half a pint of sugar and five tablespoon foals of cold water. Stir until the sugar is partially melted and then place on the stove, stirring for half a minute. Take out the spoon and watch the sugar closely. As soon as it boils, take instantly from the fire and pour upon a meat platter. Let this stand for eight minutes. Meantime, shave into a cup one ounce of Walter Baker & Company's premium number one chocolate and put it on the fire in a pan of boiling water. At the end of eight minutes, stir the sugar with a wooden spoon until it begins to grow white and to thicken. Add the melted chocolate quickly and continue stirring until the mixture is thick. Put it in a small saucepan and place on the fire in another pan of hot water. Stir until so soft that it will pour freely. Take a skewer into the side of an eclair and dip the top in the hot chocolate. Place on a plate and continue until all the eclairs are glossade. They will dry quickly. Do not stir the sugar after the first half minute and do not scrape the sugar from the saucepan into the platter. All the directions must be strictly followed. Chocolate Cookies Eat to a cream half a cupful of butter and one tablespoon full of lard. Gradually beat into this one cupful of sugar then add one fourth of a teaspoon full of salt, one teaspoon full of cinnamon and two ounces of Walter Baker & Company's premium number one chocolate. Melt it. Now add one well beaten egg and half a teaspoon full of soda dissolved in two tablespoon full of milk. Stir in about two cupfuls and a half of flour. Roll thin and cutting in round cakes, bake in a rather quick oven. The secret of making good cookies is the use of as little flour as will suffice. Chocolate Gingerbread Mix in a large bowl one cupful of molasses, half a cupful of sour milk or cream, one teaspoon full of ginger, one of cinnamon, half a teaspoon full of salt. Dissolve one teaspoon full of soda in a teaspoon of cold water. Add this and two tablespoon fulls of melted butter to the mixture. Now stir in two cupfuls of sifted flour and finally add two ounces of Walter Baker & Company's chocolate and one tablespoon full of butter melted together. Pour the mixture into three well buttered deep tin plates and bake in a moderately hot oven for about 20 minutes. Vanilla Icing Break the white of one large egg into a bowl and gradually beat into it one cupful of confectioner's sugar. Beat for three minutes, add half a teaspoon full of vanilla extract and spread thinly on the cakes. Chocolate Icing Make a vanilla icing and add one tablespoon full of cold water to it. Scrape fine one ounce of Walter Baker & Company's premium number one chocolate and put it in a small iron or graniteware saucepan with two tablespoon fulls of confectioner's sugar and one tablespoon full of hot water. Stir over a hot fire until smooth and glossy then add another tablespoon full of hot water. Stir the dissolved chocolate into the vanilla icing. Chocolate Profita Rolls Shave into a cup one ounce of Walter Baker & Company's premium number one chocolate and put the cup into a pan of boiling water. Make a paste the same as for a clairs, save that instead of one tablespoon full of sugar three must be used. As soon as the paste is cooked beat in the melted chocolate. When cold add the eggs and beat until light. Drop this batter on lightly buttered pans and round cakes having about a dessert spoonful in each cake. Bake for about 20 minutes in a moderately hot oven. Serve either hot or cold with whipped cream prepared the same as for filling number one free clairs. Keep the cream in the center of a flat dish and arrange the profita rolls around it. Add the melted chocolate ice cream. For about two quarts and a half of cream use a pint and a half of milk. A quart of thin cream, two cupfuls of sugar, two ounces of Walter Baker & Company's premium number one chocolate, two eggs and two heaping tablespoon fulls of flour. Put the milk on to boil in a double boiler. Put the flour and one cupful of the sugar in a bowl. Add the eggs and beat the mixture until light. Stir this into the boiling milk and cook for 20 minutes, stirring often. Scrape the chocolate and put it in a small saucepan. Add four tablespoon fulls of sugar, which should be taken from the second cupful and two tablespoon fulls of hot water. Stir over a hot fire until smooth and glossy. Add this to the cooking mixture. When the preparation has cooked for 20 minutes, take it from the fire and add the remainder of the sugar and the cream, which should be gradually beaten into the hot mixture. Set away to cool and when cold, freeze. Chocolate cream pies. Beat to a cream half a cupful of butter and a cupful and a quarter of powdered sugar. Add two well beaten eggs, two tablespoon fulls of wine, half a cupful of milk and a cupful and a half of sifted flour, with which has been mixed a teaspoon full and a half of baking powder. Take this in four well buttered, deep tin plates for about 15 minutes in a moderate oven. Put half a pint of milk in the double boiler and on the fire. Beat together the yolks of two eggs, three tablespoon fulls of powdered sugar and a level tablespoon full of flour. Stir this mixture into the boiling milk, beating well. Add one-sixth of a teaspoon full of salt and cook for 15 minutes, stirring often. When cooked, flavor with half a teaspoon full of vanilla extract. Put two of the cakes on two large plates, spread the cream over them and lay the other two cakes on top. Beat the whites of the two eggs to a stiff froth and then beat into them one cupful of powdered sugar and one teaspoon full of vanilla. Shave one ounce of Walter Baker & Company's premium number one chocolate and put it in a small pan with two tablespoon fulls of sugar and one tablespoon full of boiling water. Stir over a hot fire until smooth and glossy. Now add three tablespoon fulls of cream or milk and stir into the beaten egg and sugar. Spread on the pies and set away for a few hours. Chocolate mousse. Put a three quart mold in a wooden pail, first lining the bottom with fine ice and a thin layer of coarse salt. Wipe the space between the mold and the pail solidly with fine ice and coarse salt. Using two quarts of salt and ice enough to fill the space. Whip one quart of cream and drain it in a sieve. Whip again all the cream that drains through. Put in a small pan one ounce of Walter Baker & Company's premium number one chocolate. Three tablespoon fulls of sugar and one of boiling water and stir over a hot fire until smooth and glossy. Add three tablespoon fulls of cream, sprinkle a cup full of powdered sugar over the whipped cream, pour the chocolate in a thin stream into the cream and stir gently until well mixed. Wipe out the chilled mold and turn the cream into it. Cover and then place a little ice lightly on top. Wet a piece of carpet in water and cover the top of the pail. Set away for three or four hours then take the mold from the ice, dip it in cold water, wipe and then turn the mousse out on a flat dish. Chocolate Charlotte Soak a quarter of a package of gelatin in one third of a cup full of cold water for two hours. Whip one pint of cream to a froth and put it in a bowl which should be placed in a pan of ice water. Put half an ounce of shaved chocolate in a small pan with two tablespoon fulls of sugar and one of boiling water and stir over the hot fire until smooth and glossy. Add to this a gill of hot milk and the soaked gelatin and stir until the gelatin is dissolved. Sprinkle a generous half cup full of powdered sugar over the cream. Now add the chocolate and gelatin mixture and stir gently until it begins to thicken. Line a quart Charlotte mold with lady fingers and when the cream is so thick that it will just pour turn it gently into the mold. Place the Charlotte in a cold place for an hour or more and its serving time turn out on a flat dish. Chocolate Bavarian Cream For one large mold of cream use half a package of gelatin, one gill of milk, two quarts of whipped cream, one gill of sugar and two and a half ounces of Walter Baker and company's chocolate. Soak the gelatin in cold water for two hours. Rip and drain the cream, scrape the chocolate and put the milk on to boil. Put the chocolate, two tablespoon fulls of sugar and one of hot water in a small sauce pan and stir on a hot fire until smooth and glossy. Stir this into the hot milk. Now add the soaked gelatin and the remainder of the sugar. Strain this mixture into a basin that will hold two quarts or more. Place the basin in a pan of ice water and stir until cold when it will begin to thicken. Instantly begin to stir in the whipped cream adding half the amount at first. When all the cream has been added dip the mold in cold water and turn the cream into it. Place in the ice chest for an hour or more. At serving time dip the mold in tepid water. See that the cream will come from the sides of the mold and turn out on a flat dish. Serve with whipped cream. Chocolate Cream Soak a box of gelatin and half a pint of cold water for two hours. Put one quart of milk in the double boiler and place on the fire. Shave two ounces of Walter Baker and company's premium number one chocolate and put it in a small pan with four tablespoon fulls of sugar and two of boiling water. Stir over a hot fire until smooth and glossy and then stir into the hot milk. Beat the yolks of five eggs with half a cupful of sugar. Add to the gelatin and stir the mixture into the hot milk. Cook three minutes longer stirring all the while. On taking from the fire add two teaspoon fulls of vanilla and half a teaspoon full of salt. Strain and pour into molds that have been rinsed in cold water. Set away to harden and serve with sugar and cream. Chocolate Blanc Mange Put one quart of milk in the double boiler and place on the fire. Sprinkle into it one level tablespoon full of sea moss farina. Cover and cook until the mixture looks white, stirring frequently. It will take about twenty minutes. While the milk and farina are cooking, shave two ounces of Walter Baker and company's premium number one chocolate and put it into a small pan with four tablespoon fulls of sugar and two of boiling water. Stir over a hot fire until smooth and glossy then stir into the cooked mixture. Add a salt spoon full of salt and a teaspoon full of vanilla. Strain and turn into a mold that has been rinsed in cold water. Set the mold in a cold place and do not disturb it until the blanc mange is cold and firm. Serve with sugar and cream. Chocolate Cream Ronverset Use one quart of milk, seven eggs, half a pint of sugar, one ounce of Walter Baker and company's premium number one chocolate. Half a teaspoon full of salt, put the milk on the fire in the double boiler, shave the chocolate and put it in a small pan with three tablespoon fulls of the sugar and one of boiling water. Stir over a hot fire until smooth and glossy then stir into the hot milk and take the milk from the fire to cool. The three tablespoon fulls of sugar into a Charlotte mold that will hold a little more than a quart and place on the stove. When the sugar melts and begins to smoke, move the mold round and round to coat it with the burnt sugar then place on the table. Beat together the remainder of the sugar, the eggs and the salt. Add the cold milk and chocolate to the mixture and after straining into the Charlotte mold place in a deep pan with enough tepid water to come nearly to the top of the mold. Bake in a moderate oven until firm in the center. Test the cream by running a knife through the center. If firm and smooth it is done, it will take 40 to 45 minutes to cook. When icy cold, turn on a flat dish. Serve with whipped cream that has been flavored with sugar and vanilla. Put chocolate custard. For five small custards use one pint of milk, two eggs, one ounce of Walter Baker & Company's premium number one chocolate, one fourth of a teaspoon full of salt and a piece of stick cinnamon about an inch long. Put the cinnamon and milk in the double boiler, place on the fire and cook for 10 minutes. Shave the chocolate and put it in a small pan with three tablespoon fulls of sugar and one of boiling water. Stir this over a hot fire until smooth and glossy and then stir it into the hot milk after which take the liquid mixture from the fire and cool. Beat together with a spoon the egg, salt and two tablespoon fulls of the sugar. Add the cooled milk and strain for the mixture into the cups which place in a deep pan. Pour into the pan enough tepid water to come nearly to the top of the cups. Bake in a moderate oven until firm in the center. It will take about half an hour, test by running a knife through the center. If the custard is milky it is not done. Serve very cold. Chocolate Souffle. Half a pint of milk, two ounces of Walter Baker & Company's chocolate, three tablespoon fulls of sugar, one rounding tablespoon full of butter, two tablespoon fulls of flour, four eggs. Put the milk in the double boiler and place on the fire. Beat the butter to a soft cream and beat the flour into it. Gradually pour the hot milk on this stirring all the time. Return to the fire and cook for six minutes. Put the shaved chocolate, sugar and two tablespoon fulls of water in a small pan over a hot fire and stir until smooth and glossy. Stir this into the mixture in the double boiler. Take from the fire and add the yolks of the eggs well beaten. Then set away to cool. When cool, add the whites of the eggs beaten to a stiff froth or the batter into a well buttered earthen dish that will hold about a quart and cook in a moderate oven for twenty two minutes. Serve immediately with vanilla cream sauce. Chocolate Pudding. Reserve one gill of milk from a quart and put the remainder on the fire in a double boiler. Mix three tablespoon fulls of cornstarch with the cold milk. Beat two eggs with half a cupful of powdered sugar and half a teaspoon full of salt. Add this to the cornstarch and milk and stir into the boiling milk beating well for a minute. Shave fine two ounces of Walter Baker and Countney's premium number one chocolate and put it into a small pan with four tablespoon fulls of sugar and two of boiling water. Stir over a hot fire until smooth and glossy. Then beat into the hot pudding. Cook the pudding in all ten minutes counting from the time the eggs and cornstarch are added. Serve cold with powdered sugar and cream. This pudding can be poured while hot into little cups which have been rinsed in cold water. At serving time turn out on a flat dish making a circle and fill the center of the dish with whipped cream flavored with sugar and vanilla. The eggs may be omitted in which case use one more tablespoon of cornstarch. For a small pudding use one pint of milk, two tablespoon fulls and a half of cornstarch, one ounce of Walter Baker and Countney's chocolate, two eggs, five tablespoon fulls of powdered sugar, one fourth of a teaspoon full of salt and half a teaspoon full of vanilla extract. Mix the cornstarch with one gill of the milk. Put the remainder of the milk onto boil in the double boiler. Dip the chocolate. When the milk boils add the cornstarch, salt and chocolate and cook for ten minutes. Beat the yolks of the eggs with three tablespoon fulls of sugar. Pour the hot mixture on this and beat well. Turn into a pudding dish that will hold about a quart and bake for twenty minutes in a moderate oven. Beat the whites of the eggs to a stiff dry froth and gradually beat in the remaining two tablespoon fulls of sugar and the vanilla. Put this on the pudding and return to the oven. Cook for fifteen minutes longer but with the oven door open. Serve either cold or hot. Milton pudding. Use one pint of stale bread broken in crumbs, one quart of milk, two eggs, half a teaspoon full of salt, half a teaspoon full of brown cinnamon, three tablespoon fulls of sugar and two ounces of Walter Baker and Countney's chocolate, grated. Put the bread, milk, cinnamon and chocolate in a bowl and soak for two or three hours. Beat together the eggs, sugar and salt. Mash the soaked bread with a spoon and add the egg mixture to the bread and milk. Pour into a pudding dish and bake in a slow oven for about forty minutes. Serve with an egg sauce or a vanilla cream sauce. Egg sauce. Beat the whites of two eggs to a stiff dry froth and beat into this a little at a time one cup full of powdered sugar. Then smooth and light add one teaspoon full of vanilla and the yolks of two eggs. Beat the mixture a little longer than stir in one cup full of whipped cream or three tablespoon fulls of milk. Serve at once. Vanilla cream sauce. Beat to a cream three tablespoon fulls of butter and gradually beat into this two thirds of a cup full of powdered sugar. When this is light and creamy add a teaspoon full of vanilla and gradually beat in two cup fulls of whipped cream. Place the bowl in a pan of boiling water and stir constantly for three minutes. Pour the sauce into a warm bowl and serve. Snow pudding. Put a pint of milk in the double boiler and on the fire. Mix three tablespoons of cornstarch with a gill of milk and one third of a teaspoon full of salt. Stir this into the milk when it boils. Beat the whites of four eggs to a stiff froth and then gradually beat into them half a cup full of powdered sugar and one teaspoon full of vanilla. Add this to the cooking mixture and beat vigorously for one minute. Rinse a mold in cold water and pour the pudding into it. Set away to cool. At serving time turn out on a flat dish and serve with chocolate sauce. Chocolate sauce. Put one pint of milk in the double boiler and on the fire. Shave two ounces of Walter Baker and Company's chocolate and put it in a small pan with four tablespoons of sugar and two of boiling water. Stir over the fire until smooth and glossy and add to the hot milk. Beat together for eight minutes the yolks of four eggs, three tablespoons of sugar and a sauce spoonful of salt and then add one gill of cold milk. Pour the boiling milk on this stirring well. Return to the double boiler and cook for five minutes, stirring all the time. Pour into a cold bowl and set the bowl in cold water. Stir for a few minutes and then occasionally until the sauce is cold. This sauce is nice for cold or hot corn starch pudding, red pudding, cold cabinet pudding, snow pudding, et cetera. It will also answer for dessert. Fill custard glasses with it and serve the same as soft custard or have the glasses two thirds full and heap up with whipped cream. Chocolate candy. One cupful of molasses, two cupfuls of sugar, one cupful of milk, one half pound of chocolate, a piece of butter half the size of an egg. Boil the milk and molasses together, scrape the chocolate fine and mix with just enough of the boiling milk and molasses to moisten. Rub it perfectly smooth, then with the sugar, stir into the boiling liquid, add the butter and boil 20 minutes. Try as molasses candy and if it hardens, pour into a butter dish. Cut the same as nut candy. Cream chocolate caramels. Mix together in a granite ware saucepan, half a pint of sugar, half a pint of molasses, half a pint of thick cream, one generous tablespoon full of butter, and four ounces of Walter Baker and Company's premium number one chocolate. Place on the fire and stir until the mixture boils. Cook until a few drops of it will harden if dropped into ice water. Then pour into well buttered pans, having the mixture about 3 fourths of an inch deep. When nearly cold, mark into squares. It will take almost an hour to boil this in a granite ware pan, but not half so long if cooked in an iron frying pan. Stir frequently while boiling. The caramels must be put in a very cold place to harden. Sugar chocolate caramels. Mix two cupfuls of sugar, three fourths of a cupful of milk or cream, one generous tablespoon full of butter, and three ounces of Walter Baker and Company's premium number one chocolate. Place on the fire and cook stirring often until a little of the mixture when dropped in ice water will harden. Then stir in one fourth of a cupful of sugar and one tablespoon full of vanilla, and pour into a well buttered pan. Having the mixture about three fourths of an inch deep. When nearly cold, mark it off in squares and put in a cold place to harden. These caramels are sugary and brittle and can be made in the hottest weather without trouble. If a deep granite ware saucepan be used for the boiling, it will take nearly an hour to cook the mixture. But if with an iron frying pan, 20 or 30 minutes will suffice. Chocolate creams number one. Beat the whites of two eggs to a stiff froth. Gradually beat into this two cupfuls of confectioner's sugar. If the eggs be large, it may take a little more sugar. Flavor with half a teaspoon full of vanilla and work well. Now roll into little balls and drop on a slightly buttered platter. Let the balls stand for an hour or more. Shave five ounces of Walter Baker and Company's premium number one chocolate and put into a small bowl, which place on the fire in a sauce pan containing boiling water. When the chocolate is melted, take the saucepan to the table and drop the creams into the chocolate one at a time, taking them out with a fork and dropping them gently on the buttered dish. It will take half an hour or more to harden the chocolate. Chocolate creams number two. For these creams you should make a fondant in this way. Put into a granite ware saucepan one cupful of water and two of granulated sugar or a pound of loaf sugar. Stir until the sugar is nearly melted, then place on the fire and heat slowly, but do not stir the mixture. Watch carefully and know when it begins to boil. When the sugar has been boiling for 10 minutes, take up a little of it and drop in ice water. If it hardens enough to form a soft ball, when rolled between the thumb and finger, it is cooked enough. Take the saucepan from the fire instantly and set in a cool dry place. When the syrup is so cool that the finger can be held in it comfortably, pour it into a bowl and stir with a wooden spoon until it becomes thick and white. When it begins to look dry and a little hard, take out the spoon and work with the hand until the cream is soft and smooth. Flavor with a few drops of vanilla and after shaping, cover with chocolate as directed in the preceding recipe. Potion, do not stir the syrup while it is cooking and be careful not to jar or shake the saucepan. Chocolate, cones. Boil the sugars directed for fondant in the recipe for chocolate creams number two, but not quite so long, say about 11 minutes. The syrup when tested should be too soft to ball. When cold, pour into a bowl and beat until thick and creamy. If properly boiled, it will not become thick enough to work with the hands. At six ounces of Walter Baker and company's premium, number one chocolate melted in a bowl or half of the cream sugar into another bowl and after flavoring with a few drops of vanilla, add to it about one third of the dissolved chocolate. Stir until thick and rather dry. Then make into small cones and drop on a slightly buttered platter but half of the remaining cream sugar in a cup and set in a saucepan containing boiling water. Flavor with vanilla and stir over the fire until melted so much that it will pour from the spoon. Take the saucepan to the table and dip one half the cones in one at a time just as the chocolate creams number one were dipped in the melted chocolate. If liked, a second coating may be given the cones. Now put the remainder of the cream sugar on to melt and add two tablespoonfuls of hot water to it. Stir the remainder of the melted chocolate into this and if too thick to dip the candy in, add hot water a few drops at a time until the mixture is of the right consistency. Then dip the rest of the cones in this. Genesee Bonbons. Make the cream chocolate caramels and get them quite firm by placing the pan on ice. Make the chocolate coating as directed for chocolate cones. Dip the caramels in this and put on a buttered dish. Chocolate syrup. Into a graniteware saucepan put one ounce, three tablespoonfuls of Walter Baker & Company's soluble chocolate and gradually pour on it half a pint of boiling water stirring all the time. Place on the fire and stir until all the chocolate is dissolved. Now add one pint of granulated sugar and stir until it begins to boil. Cook for three minutes longer then strain and cool. When cool, add one tablespoonful of vanilla extract. Bottle and keep in a cold place. Refreshing drinks for summer. Put into a tumbler about two tablespoonfuls of broken ice, two tablespoonfuls of chocolate syrup, three tablespoonfuls of whipped cream, one gill of milk and half a gill of soda water from a siphon bottle or a Polinaris water. Stir well before drinking. A tablespoonful of vanilla ice cream is a desirable addition. It is a delicious drink even if the soda or a Polinaris water and ice cream be omitted. A plainer drink is made by combining the syrup, a gill and a half of milk and the ice shaking well. A few suggestions in regard to chocolate. The best flavor to add to chocolate is vanilla. Next to that, cinnamon. Beyond these two things, one should use great caution as it is very easy to spoil the fine natural flavor of the bean. Chocolate absorbs odors readily. Therefore, it should be kept in a pure, sweet atmosphere. As about 11% of the chocolate bean is starch, chocolate and cocoa are of a much finer flavor if boiled for a few minutes. Long boiling, however, ruins their flavor and texture. End of Choice Recipes by Ms. Maria Parloa. Color, Blindness and Early Account, 1794 by John Dalton from the Manchester Literary and Philosophical Society Memoirs, volume five, part one, 1798. This is a LibriVox recording. All LibriVox recordings are in the public domain. For more information or to volunteer, please visit LibriVox.org. Extraordinary facts relating to the vision of colors with observations by Mr. John Dalton, red October 31st, 1794. It has been observed that our ideas of colors, sounds, tastes, et cetera, excited by the same object may be very different in themselves without our being aware of it. And that we may nevertheless converse intelligibly concerning such objects as if we were certainly impressions made by them on our minds were exactly similar. All indeed that is required for this purpose is that the same object should uniformly make the same impression on each mind and that objects which appear different to one should be equally so to others. It will, however, scarcely be supposed that any two objects which are every day before us should appear hardly distinguishable to one person and very different to another without the circumstance immediately suggesting a difference in their faculties of vision. Yet such is the fact not only with regard to myself but to many others also as will appear in the following account. I was always of opinion though I might not often mention it that several colors were injudiciously named. The term pink in reference to the flower of that name seemed proper enough but when the term red was substituted for pink I thought it highly improper. It should have been blue in my apprehension as pink and blue appear to me very nearly allied whilst pink and red have scarcely any relation. In the course of my application to the sciences that of optics necessarily claimed attention and I became pretty well acquainted with the theory of light and colors before I was apprised of any peculiarity in my vision. I had not, however, attended much to the practical discrimination of colors owing in some degree to what I conceived to be a perplexity in their nomenclature. Since the year 1790 the occasional study of botany obliged me to attend more to colors than before. With respect to colors that were white, yellow or green I readily ascended to the appropriate term. Blue, purple, pink and crimson appeared rather less distinguishable being according to my idea all referable to blue. I have often seriously asked a person whether a flower was blue or pink but was generally considered to be in jest. Notwithstanding this I was never convinced of a peculiarity in my vision till I accidentally observed the color of the flower of the geranium zonale by candlelight in the autumn of 1792. The flower was pink but it appeared to me almost an exact sky blue by day. In candlelight, however, it was astonishingly changed not having then any blue in it but being what I called red a color which forms a striking contrast to blue. Not then doubting but that the change of color would be equal to all I requested some of my friends to observe the phenomenon. When I was surprised to find they all agreed that the color was not materially different from what it was in daylight except my brother who saw it in the same light as myself. This observation clearly proved that my vision was not like that of other persons and at the same time that the difference between daylight and candlelight on some colors was indefinitely more perceptible to me than to others. It was nearly two years after that time when I entered upon an investigation of the subject having procured the assistance of a friend who to his acquaintance with the theory of colors joins a practical knowledge of their names and constitutions. I shall now proceed to state the facts ascertained under the three following heads. One, an account of my own vision. Two, an account of others whose vision has been found similar to mine. Three, observations on the probable cause of our anomalous vision. One, of my own vision. It may be proper to observe that I am short-sighted. Concave glasses of about five inches focus suit me best. I can see distinctly at a proper distance and am seldom hurt by too much or too little light nor yet with long application. My observations began with the solar spectrum or colored image of the sun exhibited in a dark room by means of a glass prism. I found that persons in general distinguish six kinds of color in the solar image namely red, orange, yellow, green, blue and purple. Newton indeed divides the purple into indigo and violet but the difference between him and others is merely nominal. To me it is quite otherwise. I see only two or at most three distinctions. These I should call yellow and blue or yellow, blue and purple. My yellow comprehends the red, orange, yellow and green of others and my blue and purple coincide with theirs. That part of the image which others call red appears to me little more than a shade or defect of light. After that the orange, yellow and green seem one color which descends pretty uniformly from an intense to a rare yellow making what I should call different shades of yellow. The difference between the green part and the blue part is very striking to my eye. They seem to be strongly contrasted. That between the blue and purple is much less so. The purple appears to be blue much darkened and condensed in viewing the flame of a candle by night through the prism the appearances are pretty much the same except that the red extremity of the image appears more vivid than that of the solar image. I now proceed to state the results of my observations on the colors of bodies in general whether natural or artificial. Both by daylight and candlelight I mostly used ribbons for the artificial colors. Red by daylight. Under this head I include crimson, scarlet, red and pink. All crimsons appear to me to consist chiefly of dark blue but many of them seem to have a strong tinge of dark brown. I have seen specimens of crimson, claret and mud which were very nearly alike. Crimson has a grave appearance being the reverse of every showy and splendid color. Woolen yarn dyed crimson or dark blue is the same to me. Pink seems to be composed of nine parts of light blue and one of red or some color which has no other effect than to make the light blue appear dull and faded a little. Pink and light blue therefore compared together are to be distinguished no otherwise than as a splendid color from one that has lost a little of its splendor. Besides the pinks, roses, et cetera of the gardens the following British flora appear to me blue. Namely stasis armaria, trifolium pertensi, leachness floss cuckooly, leachness dioica and many of the gerania. The color of a florid complexion appears to me that of a dull opaque blackish blue upon a white ground. A solution of sulfate of iron in the tincture of galls that is dilute black ink upon white paper gives a color much resembling that of a florid complexion. It has no resemblance of the color of blood. Red and scarlet form a genus with me totally different from pink. My idea of red I obtained from vermilion, minimum, ceiling wax, wafers, a soldier's uniform, et cetera. These seem to have no blue whatever in them. Scarlet has a more splendid appearance than red. Blood appears to me red but it differs much from the articles mentioned above. It is much more dull and to me is not unlike that color called bottle green. Stocking spotted with blood or with dirt would scarcely be distinguishable. Red by candlelight. Red and scarlet appear much more vivid than by day. Crimson loses its blue and becomes yellowish red. Pink is by far the most changed. Indeed it forms an excellent contrast to what it is by day. No blue now appears. Yellow has taken its place. Pink by candlelight seems to be three parts yellow and one red or a reddish yellow. The blue, however, is less mixed by day than the yellow by night. Red and particularly scarlet is a superb color by candlelight but by day some reds are the least showy imaginable. I should call them dark drabs. Orange and yellow by daylight and candlelight. I do not find that I differ materially from other persons in regard to these colors. I have sometimes seen persons hesitate whether a thing was white or yellow by candlelight when to me there was no doubt at all. Green by daylight. I take my standard idea from grass. This appears to me very little different from red. The face of a laurel leaf, prunus laurel saracis is a good match to a stick of red ceiling wax and the back of the leaf answers to the lighter red of wafers. Hence it will be immediately concluded that I see either red or green or both different from other people. The fact is I believe that they both appear different to me from what they do to others. Green and orange have much affinity also. Apple green is the most pleasing kind to me and any other that has a tinge of yellow appears to advantage. I can distinguish the different vegetable greens one from another as well as most people and those which are nearly alike or very unlike to others are so to me. A decoction of boohe tea, a solution of liver of sulfur, ale, et cetera, et cetera, which others call brown appear to me green. Green woollen cloth such as is used to cover tables appears to me a dull dark brownish red color. A mixture of two parts mud and one red would come near it. It resembles a red soil just turned up by the plow. When this kind of cloth loses its color, as others say and turns yellow, then it appears to me a pleasant green. Very light green paper, silk, et cetera, is white to me. Green by candlelight. I agree with others that it is difficult to distinguish greens from blues by candlelight. But with me the greens only are altered and made to approach the blues. It is the real greens only that are altered in my eye and not such as I confound with them by daylight as the brown liquids above mentioned which are not at all tinged with blue by candlelight but are the same as by day except that they are paler. Blue by daylight and candlelight. I apprehend this color appears very nearly the same to me as to other people both by daylight and candlelight. Purple by daylight and candlelight. This seems to me a slight modification of blue. I seldom fail to distinguish purple from blue but should hardly suspect purple to be a compound of blue and red. The difference between daylight and candlelight is not material. Miscellaneous observations. Colors appear to me much the same by moonlight as they do by candlelight. Colors viewed by lightning appear the same as by daylight but whether exactly so I have not ascertained. Colors seen by electric light appear to me the same as by daylight. That is pink appears blue, et cetera. Colors viewed through a transparent sky blue liquid by candlelight appear to me as well as to others the same as by daylight. Most of the colors called drabs appear to me the same by daylight and candlelight. A light drab woollen cloth seems to me to resemble a light green by day. These colors are however easily distinguished by candlelight as the latter becomes tinged with blue which the former does not. I have frequently seen colors of the drab kind said to be nearly alike which appeared to me very different. My idea of brown I obtain from a piece of white paper heated almost to ignition. This color by daylight seems to have a great affinity to green as may be imagined from what I have said of greens. Browns appear to me very diversified. Some I should call red. Dark brown woollen cloth I should call black. The light of the rising or setting sun has no particular effect. Neither has a strong or weak light. Pink appears rather duller all other circumstances alike in a cloudy day. All common combustible substances exhibit colors to me in the same light namely tallow, oil, wax, pit coal. My vision has always been as it is now. End of Color Blindness and Early Account 1794 by John Dalton from the Manchester Literary and Philosophical Society Memoirs, Volume 5, Part 1, 1798. Read for LibriVox by Sue Anderson. Concerning Cora and Hell by Robert McAllman. This is a LibriVox recording. All LibriVox recordings are in the public domain. For more information or to volunteer, please visit LibriVox.org. Correspondence to Poetry Magazine. Concerning Cora and Hell. Dear Poetry, writers quite as much in the countries of older art tradition as in America may be divided into two classes. One the professionals whose concern is style, technique, finished achievement. The other those who attempt at least to explore and develop new experience. The former class restrict themselves generally to quite conventional themes. Or if they are very daring, develop for themselves new themes about which they write verses. Ultimately hardy into a manner inherited or their own and softening in so far as ability to penetrate deeply goes. Limiting ourselves strictly to America, we may mention such poets of the first class as Masters, Sandberg, Aiken. Though this need stop short of only a very few names, particularly with Sandberg, one may be sure that he will take an image and consciously sustain and develop it long after he has lost poignant feeling for the validity of the image. He is a professional writer. He has learned in his own manner to be sure how to use the image, the metaphor, the brutal truth and the sentimental humanitarianism. So starting out with a statement that the moon is a pot of gold mud, he must have that gold mud spread over worldly possessions. And of course, it lasts a love woman. He and many others seem to feel that it is necessary to write, if not an authentic poem, to write anyway. Unless from an impulse to say something keenly felt, writing is without justification. Of this first group, few pass from their adolescent rebellions and miseries into a more spiritual type of searching. Their discovery of experience is limited to material environment. The cornfields, the marching men, small town viciousness, the hog butchers of industrialism. Outside and perhaps controlling the forces back of these externalities are more fundamental forces which they do not sense, forces which have a universal application while retaining also a strictly local significance. The experience of the locality is after all that of the universe. The history of any individual relates itself with startling similarity to that of the age. Today is a time of the breakdown of faiths amongst the so-called sensitized and intellectuals where the coming of the theory of evolution, the more sublime metaphysical theories will gradually abandon. Pragmatism with its doctrines concerning the usable realities followed on to lubricate the joints of a mechanistic universe. However, where a few began to doubt the value of these practical answers before the war, literally thousands now doubt, why should we believe in evolution which does not explain evolution or the quite evident lack of progress? Have we anything to prove that physically and spiritually the human species is not on the retrograde? What is morality? Is non-morality a possibility? Dogmatized it becomes at last a degenerate morality. Must all ethics be individualized then? Many questionings, cynicism, scoffings and doubtings attack all former judgments and demand that their defenders prove their basis and indicate clearly that it is something other than blind faith or inward hunger rhapsodized into a proclamatory religion made out of dream stuff. The static faith and the prophetic exaltation are too primitive to be explainable in the religious instinct or say Whitman to satisfy the diagnostic mind and the psychologist. Whatever certain groups or individuals may think or feel, the civilized people of the world are groping for some basis of faith, a faith in the mere value of living out their lives rather than a religious explanation of existence. But there is a new difficulty in their groping. They no longer trust logic, sequence, order, the intelligible, rational, deducible. It is writers who are sensitive to this baseless way of accepting life or rather tolerating it because life is what we have who are developing the so-called modern forms. Both modern and form are words that signify too much traditionally and too little actually. To qualify, let me say I mean by modern that which is of the quality of today, displaying sensitive consciousness of the age's attitudes and philosophies. By form I mean method of expression and conveyance and I have no concern with any structural form, metrical, rhythmic or geometric. James Joyce with his prose first indicated the modern form. Possibly his style could be traced back to the oftentimes incoherent rembode. The likeness here is purely a mode. The texture, quality of perception, attitude and substance are quite different. The one has the matured detached mind. The other tossed himself with the seething of adolescence into the field of sophisticated discovery. And perhaps when adolescence and its raging were over, he would have relapsed into quite conventional or mediocre writing. In America, William Carlos Williams and he beginning only with his improvisations entitled Quora and Hell is conscious of the new form in relation to the dubiety of the day. Not agnosticism for the agnostic will say, I can't know decisively. We are simply doubting and doubting whether we are right and doubting. There is in the book the spasmodic quality of the active imaginative, alternately frightened and reckless consciousness. One will search in vain for a sequential outline. It is incoherent and unintelligible to, may I say the ordinary of mine, though I dislike the superior implication of self, which the phrase carries with it. Since minds are so elusive, none is actually ordinary. It is incoherent and unintelligible to those people with lethargy of their sensing organs. They look for the order and neatness of precise develop thought. It is not there. Quora and Hell is accepted as a portrait of Williams consciousness, a sort of retouched photograph. He is not distinctly located to himself. It's a should I or shouldn't I, and what if I don't? It's a conscientious, sensitive mind or life organism, trained in childhood to stayed and tried acceptances and moralities, trying to be open and to think, sense or leap to a footing which more acceptably justifies the life process than any of the traditional footings seem to. To me, Quora and Hell is immeasurably the most important book of poetry that America has produced. I find in Whitman a hardened exaltation which proclaims Rosatic dogmatism, the result of physical wellbeing of the freedom of open air, space and green fields, admirable in its day, but the day is by for those of us who live in cities such as New York and Chicago, and who perhaps have never seen a real prairie or the mountains of the great divide, and who sleep in tenement house bedrooms, several stories up from the soil, which flavors Indian images and produces sweep of the corn sap flowing rhythms. And we will not accept the statement that it is regrettable we have never had these things. Our situation is our situation, and by the artist can be utilized as substance for art. There can be no turning back to the soil, to the Indians. Literature is not thus consciously developed. We are here in the cities of smoke, subways, tired faces, industrialism. Here with the movies and their over-gorgeousness and the reviews and follies which gradually inject their ultra-coloration into vaudeville. Here where it is deemed necessary to applaud art things. Mozart and Schumann music, established classics which fall dully upon our hyper neurotic senses. Be the conditions hectic, heated, artificial, or economic, political and social forces, then not natural. They are the conditions of great portion of the country. For those who wish poetry to create some sublime beauty which to others grows irksome since it is necessary to turn from its sublimity to the reality of existence, William Carlos Williams' Quora in Hell will mean little. To those however who rather like to have the record of somebody else's conscious states by which to check their own, with which to respond in commune, it will mean a great deal. The writer not caring for literature as literature, not knowing what function it performs in life other than that of a mental decoration that does not get into reveal and sensitize people to new experience, believes however that no book previously produced in this country has been so keenly, vividly aware of age conceptions, qualities, colors, noises and philosophies as Quora in Hell. It is a breakaway from poetry written by poets who set out to be poets. It is an adventurous exploration. Robert McAlmon, end of concerning Quora in Hell by Robert McAlmon. The United States Immigration and Customs Enforcement's Detainee Death Notification Letter. This is a LibriVox recording. All LibriVox recordings are in the public domain. For more information or to volunteer, please visit LibriVox.org. Read by Mike Overby Midland Washington. The letter head reads, Office of Enforcement and Removal Operations, U.S. Department of Homeland Security, 425 I Street Northwest, Washington, D.C. 20536, U.S. Immigration and Customs Enforcement. Date. The body of the letter proceeds. Name of Relative. Address. Dear Mr. Slash Mizz. Name of Relative. I am writing you on behalf of U.S. Immigration and Customs Enforcement. Ice, and regret that I must inform you of the death of your Insert Relatives Relationship with Detainee, i.e. brother, sister, et cetera. Detainee, name. I extend to you and your family the deepest sympathies of our entire agency for your loss. Your Insert Relatives Relationship with Detainee passed away on Date. His slash her death was due to provide brief description of cause of death. In order to ensure that all of your questions are answered, please feel free to contact Name of the FOD at phone number of the FOD or name of the consulate official at phone number of the consulate official. Please accept our deepest condolences for your loss. Sincerely. FOD, name. Field Office Director. Detention Facility. End of the United States Immigration and Customs Enforcement's Detainee Death Notification Letter. Palestine and Syria Under New Rulers by Frank G. Carpenter. This is a LibriVox recording. All LibriVox recordings are in the public domain. For more information or to volunteer, please visit LibriVox.org. Palestine and Syria Under New Rulers Switch on your radio phone and let us listen together this evening to a talk from Jerusalem where John Bull sits in the seats of the mighty and the voice of the terrible Turk is no more heard in the land. The holy city is quiet. The women are sitting as of old on the housetops under the stars while across the valley on the Mount of Olives sparks from the wireless tower flash out to the corners of our modern world. If we listen carefully, we may hear the familiar chug chug of an American automobile whose driver tomorrow will take a party of pilgrims over the road to Bethlehem. Or perhaps he will start on the longer trip to the ruins of old Jericho and the river Jordan or even a tour of all the holy land most of which can now be reached in a motor car. As we listen, we learn that the high commissioner who rules in the name of his Britannic majesty met today with his advisory council representing the people of Palestine. From the report of their proceedings we learn what is going on in the reborn promised land. This council has 10 members appointed by the commissioner. Four of them are Muslims who make up four fifths of the population of Palestine. Three are Jews identified with the Zionist movement and three are Christians. Just as the membership of the advisory council is divided among the three groups for whom Jerusalem is a holy place and a religious center. So too are the positions in the government today held by Christians, Jews and Mohammedans. There are three official languages, Arabic, English and Hebrew. The government we are told is in good condition and the country is self-supporting paying its way out of its revenues. Nevertheless, the taxes with which the Turks used to squeeze and harness the people have been reduced and some of them have been abolished. At the same time where the Turk and his tax gathers as the Arabs say, never gave us so much as a drink of cold water the new rulers are providing much needed improvements with the public funds. Before the British came the Arabs had a saying that the Turk would rule the Holy land until the Nile flowed into Palestine. This ancient prophecy has been almost literally fulfilled or when the British built the military railroad from Egypt into Palestine, they laid all the way beside it a pipeline carrying water pumped from the Nile. A great tank in the hills on the Hebron road built by Pontius Pilate have been restored and now holds five million gallons of water which is piped into Jerusalem. The streets have been cleaned, the beginnings of a sewerage system put in and the natives have started to learn the use of a covered garbage can. Even the mosquitoes, descendants of those who bit the crusaders have been driven out and have gone to the other side of Jordan to smite the Bedouins. Plans for the further extension of the city beyond the walls have been prepared and its growth will be directed accordingly. A native police force has been recruited to keep order in the place of the troops which have been gradually reduced in number. All the holy places are still carefully protected. The British were able to keep the mosque of Omar under Muslim guard by using soldiers from their own Indian troops made up of followers of the prophet. The men of a New Zealand regiment who were masons held a meeting in the secret cavern under the holy rock in the mosque said to be the place where King Solomon founded their order. There were 32 masons from 27 different lodges who took part in this meeting while an old sheik acted as a doorkeeper. The differences in religion keep bobbing up in Jerusalem giving the British and the advisory council some ticklish questions to deal with. For example, when the military band started to give concerts in a public square in the outer city they played three afternoons a week, Thursday, Saturday and Sunday. The Grand Mufti head of the Jerusalem Muslims solemnly protested saying the band played Saturday for the Jewish Sabbath and on Sunday for the Christians but was sliding the Mohammedans who observed Friday. So now the band plays four days a week. Another thing the British did gratified the Christians. Under Turkish rule the church of the Nativity at Bethlehem was disfigured by a wall separating the Greek choir and chancel from the nave and Basilica which is common to Orthodox and Catholic alike. This wall they tore down so that now the whole church is open to view. As a result of the war and the cruelties of the Turks the population of Jerusalem shrank from 80,000 to 60,000 while Jaffa was almost depopulated. With British control however, the people flocked back again and a rapid increase is expected all through the Holy Land. The country itself suffered almost as much as the people from the outrages of both the Turks and the Germans. Crops were seized to feed the soldiers while hundreds of thousands of olive and other trees were cut down to make fuel for locomotives. The Germans blasted out the trees with dynamite destroying the roots so that no sprouts could spring up. Both sections of Palestine were stripped bare and at the same time cattle and sheep were taken away and killed. In some places the people burned nearly everything they had to keep the Turks from getting their possessions. The British are working on a vast scheme of reforestation in connection with their irrigation plans. They are encouraging a project for building a dam in the River Jordan above Tiberias and the Sea of Galilee which will furnish power for irrigation pumps and light and energy for all Palestine. Great nurseries have been established at Gaza where Samson threw down the temple of the Philistines. In one operation more than 100,000 timber trees and 90,000 fruit trees were set out. The new rulers of the Holy Land hoped to restore agriculture which fell into decay under the Turks chiefly on account of the excessive taxes on the farmers. Local meetings of natives have been held throughout the country to find out what the farmers needed most and to put them in touch with sources of supply. There was found to be a great shortage of farm implements and machines such as mowers, horse rakes and other equipment. To encourage the natives the sum of $2,500,000 was set aside to be loaned by the Anglo-Egyptian Bank of Palestine for improvements on their lands. Within three years after the war, Palestine agriculture produced more than two million bushels of wheat, one million bushels of barley, one and one quarter million bushels of millet, 6,000 tons of grapes and 150,000 gallons of olive oil. The number of sheep and goats was estimated at more than a quarter of a million of each. Figs are grown in upper Galilee but not so many as will be the case when shipping facilities are provided. For the second year under British control the import trade of Palestine amounted to not quite $20 million most of which was with Great Britain and Egypt. The people import foodstuffs such as rice and sugar and buy a great quantity of cotton goods. Some think that Palestine may become the second Switzerland and grow rich on the visitors to the country. For many years both pilgrims and tourists have been going to the Holy Land by the thousands but little has ever been done for either their comfort or their convenience. With the country under good management by the British and modern conditions provided more people will want to make the trip. Many thousands of Palestinians could undoubtedly be employed at a profit in serving the visitors and selling them goods. Communications in Palestine have been greatly improved and extended. Besides the military railway from Egypt General Allenby and the British built more than 200 miles of highways and these are being added to all the time. There are now 480 miles of railroad track and 523 miles of public highways. The cars on the line from Egypt to the Holy Land are comfortable and sleeping and eating accommodations are provided. One may ride from Cairo to Lod and they're connected with the Jaffa Jerusalem line or continue on to Haifa once the journey may be continued for 12 hours over the French railroad to Damascus. Every two weeks aeroplanes carry mail from Egypt and Palestine across the desert into Mesopotamia where the British are developing the large interests they gained there as a result of the war. The Zionists have revived an old plan for a 250 mile ship canal through Palestine as a supplement to the Suez Canal but it does not seem likely that this scheme will be worked out with the British controlling Palestine and the Suez Canal. The British plan to extend into Mesopotamia the railroad system already connecting Palestine and Egypt so as to link up the countries of three rivers the Nile, the Jordan and the Euphrates. This will supplement the Berlin to Baghdad line which the Germans thought would give them control over a new Eastern empire. Another project that is now much talked of is to dig a tunnel 37 miles long under the hills to carry water from the streams along the coast of the Mediterranean into the Jordan. The fact that the Jordan is far below sea level makes this physically possible even if not economically practicable. Extensive improvements are planned for Haifa which as a port and the terminus of the railroads to Damascus and Jerusalem will be an important place in the future. The British also expect to empty into ships at Haifa the oil they plan to pipe across the desert from Mesopotamia. Haifa used to be great in ancient days when it was the chief landing place of the crusaders and the transfer point in the early trade between Venice and the Far East. It is now predicted that its population of 20,000 will increase to 100,000 within 10 years. The French have a mandate for Syria as the British have for Palestine and the boundaries of both regions have been redrawn. Damascus is included in the territory under French control. Syria is nominally independent and the natives have not been altogether satisfied with the way the French have governed their country since the Sultan's power was overthrown. Very little has been left of the Turkish possessions as Armenia has been declared independent and the Greeks given a footing in Smyrna and the surrounding district. Once these regions become adjusted to the new conditions following the war it is believed they will enter upon a new era of prosperity and rapid development of their many rich resources. End of Palestine and Syria Under New Rulers by Frank G. Carpenter. Letters to Myriad Darkness, King of Ireland by St. Ansem of Canterbury. 1033 to 1109. This is a LibriVox recording. All LibriVox recordings are in the public domain. For more information or to volunteer please visit LibriVox.org. To Myriad Darkness by the Grace of God illustrious King of Ireland. Ansem, servant of the Church of Canterbury sends greeting and his prayers and may the mercy of God ever guide and protect him. I give thanks to God for the many good things I hear of your highness, among which is this, that you cause the people of your realm to live in such peace as that all good men who hear of it give thanks to God and desire for you a long life. For where there is peace it is possible for all the well-disposed to do what they choose without being disturbed by the bad. Wherefore your highness by whom God has done these things may most certainly look for great reward from him. Upon this foundation of peace it is easy to build the other things which are required by the religion of the Church. I therefore pray for the permanence of your good dispositions that you may examine where there are any things in your kingdom which need alteration on account of the reward of eternal life and for the continual increase of God's grace in you so that you may earnestly seek God helping you to amend them. For nothing which can be corrected should be thought trifling since God sets down to the account of all not only the evil they do but likewise the evils they do not correct when they can. And the more powerful those who ought to correct them may be the more strictly will God require of them in proportion to the power mercifully entrusted to them that they should will and act rightly. Which seems chiefly to apply to kings since they are known to have the chief power among men and that which is the least opposed. But if you cannot do everything at once you ought not on that account to give up trying to go on from good things to better since God is want graciously to perfect good intentions and good efforts and to re-quite them with perfect bliss. I hear that marriages are dissolved and rearranged most irregularly in your kingdom and that those nearly related to each other scruple not against the canonical prohibition to live together either under the name of wedlock or in some other fashion and this they do openly without incurring any censure. Also the bishops who ought to be the pattern and example of canon rule to others are so I hear consecrated irregularly either by a single bishop or in places where they should not be ordained. These and other things which the greatness of your wisdom shall perceive to need correction in Ireland I beg, adjure and advise you as one whom I greatly love and whose progress in all ways I long for to seek to correct in your kingdom according to the advice of good and wise men and I pray God that you may go from your earthly kingdom to the heavenly kingdom. Amen. To Murier d'Arches, the illustrious king of Ireland, Anselm, the archbishop, servant of the church of Canterbury, faithful obedience with prayers, by the earthly mayest thou attain to the heavenly kingdom. Since many things are told me of your excellence which become the royal dignity, we rejoice greatly and give therefore devout thanks to God from whom is every good thing. I am also sure that he who gave you his grace to do the right things you already perform will also give you a desire to do whatever you shall perceive. He requires of you beyond what you are doing. Wherefore illustrious son and well-beloved in God, I beg that you will with the utmost speed and care amend those things in your realm which you may perceive require amendment according to the religion of Christ. For God has placed you on a royal height that you may govern your subject people with a rod of equity and that whatever among them is against right and justice, you should with that same rod smite and remove. And yet it is said that one thing is done among that people which very greatly needs alteration, for it is entirely contrary to the Christian religion, for it is said that men exchange their wives for the wives of others as they might exchange one horse for another or any other thing for something else or they abandon them from mere fancy without cause or rule. How wrong this is, anyone understands who knows the Christian law. If therefore your excellence is unable to read for yourself the sayings of the holy scriptures which forbid this infamous exchange, desire the bishops and clerks regular who are in your kingdom to read them to you so that having learnt them you may perceive with what anxious care you should investigate and take measure for the correction of this evil. It is also said that in your realm bishops are elected at random and appointed without any distinct place for their episcopate and are ordained bishop by a single bishop as any priest might be. Now this is quite contrary to the apostolic canons which direct that those who are thus instituted and ordained are with those who consecrated them to be deposed from the episcopal office. For a bishop cannot be appointed according to God unless he have a fixed parish and parishioners whom he is to superintend. For even in secular things none can have the name or office of a shepherd who has no flock to feed. It lowers also not a little the episcopal dignity when he is raised to the pontificate who knows not the limits of his rule nor whom he certainly governs by the ministry of the episcopal order. Also none should be ordained by less than three bishops both for many other and reasonable causes which the short space of a letter has no room for and also that the faith, good character and wisdom of him who is to watch and rule may be testified to by suitable and legal witnesses. I therefore pray, exhort, and advise that your excellence will take measures to have these things in your realm amended so that the reward which you have obtained from God for other good deeds may be increased to you for this. Finally, if you do an examination find ought in yourself or those who have been given you to rule which doth in any way resist God's will, strive carefully to amend it, that when you shall leave your earthly kingdom, you may come to the heavenly kingdom. Amen. As to our brother Cornelius whom your highness asked me to send to you, I have to say that he is so occupied in attendance upon his father that he could not be separated from him without peril of the father's life, nor could he take him along with him for he is very old indeed. End of Letters to Myriadicus, King of Ireland by St. Anselm of Canterbury