Historical Newspapers of South Carolina

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CimM TO TUUTLK. HOW TORTOISE SHELL IS OBTAINED OFF THE MOSQUITO COAST. Fires Bet on the Livlnft Turtle to He pa rate the Bony I.ayere of the House He Urea In-Many Turtles Do Net Survive Their Treatment There are manj article? of daily and hourly uee, constantly passing before our eyea and through our hands, about the production of which we know com paratively little or nothing. An inter esting example of this is tortoise shell, from which combs and hairpins are made, besides a multitude of trinkets for the dressing table, the desk and the pocket. Fierce crusades have been instituted in recent years against the slaughter of birds for the procure ment of their plumage for hat trim mings, and yet I ven.urc to say that the process of procuring tortoise shell is a cruelty to animal life which far exceeds that to which birds are sub- 1 jected. In the eighties I happened to be down in Bluefields, on that awful .V 08 * <piito coast, and at the invitation of one Manuel Latona, who was the own er and captain of a small schooner, went with him to the cay El Roucador for tortoise shell. This cay get its name (which in English would be the Hnorer) from the exceedingly angry surf, which can be heard for a long distance breaking over tka reefs. El Roncndor is nothing more nor less than a typical coral island, such as is found throughout the southern seas, three-quarters of a mile long, perhaps, and not more than a quarter of a mile across its Widest part. Surrounding the island is a reef, inside of which the w ter is smooth and rather shal low; and at the bottom of this skdlow water there grows a peculiar kind of sea grass, which is a dainty food for the turtle tribes. There is also found on the top of the w a‘er inside the reef a sort of small blubber Ash, called in Spanish dedalcs, or thimble fish, which is, perhaps, the greatest deli cacy of the entiie turtle menu. The turtle whose shell is valued in commerce is a small species known as the hawk’s bill. During the night the turtles crawl up on the shore to lay their eggs, eauh female depositing on an average about seventy. To do this they dig holes in the sand about two feet deep, and after laying the cover them over so deftly that it almost impossible for a novice to fi them. These eggs are really delieioi when rrtaiuwfr hit au, iutt.ujA.fbsi are careful pot to destroy fbose t! do not take for food, so as to promo as much as possible the increase this valuable sea reptile. At night' the Ashers conceal themselves along the shorn as well as possible, and when the turtles come up out of the water ou the beach, they rush forth and turn them over on their back with iron hooks, leading them secure in this position until morning. The tortoise shell of commerce is not, as generally believed, the horny covering or shell proper of the turtle; it is the scales which cover the shield. These scales are thirteen in number, eight of them being flat and the other five somewhat curved. Four of those that are flat are quite large, sometimes being as much as twelve inches long and seven inches broad, nearly trans parent and beautifully variegated in -color with red, yellow, white and dark brown clouds, which give the effects so fully brought out when the shell is properly polished. A turtle of aver age size will furnish about eight pounds of these laminae, or sca'es, each piece being from aq, eighth to a quarter of an inch in thickness, i It is the method by which these . THU Jfc/JXFN I'A.vE. •Toaunle Scuaied HU Debt After Man; Years. Forty years ago a certain Cleveland family lived on Huron street, close to the corner of Miami street. Huron street was a leading thoroughfare then, and a number of prominent Cleveland ers resided in the neighborhood. The lady of the honse was a young bride; and she and her husband had arrived in Cleveland quite recently. In Miami street lived a family in very moderate circumstances, and among the numer ous children that tilled the tiny house was a boy called Johnnie. He was a bright, manly little fellow of perhaps eight y.ars, and the Huron street bride took quite a fancy to him. He would come to her home every day and do her simple errands, and she always had something nice to give him. One day he was playing in front of the bride’s home with some other boys, when he cha iced to throw a stoie that missed its mark and crashed through a parlor window. The bride happened to see the accident,and as the little fellow looked up and saw her, an agonized expression clouded his face, a id he turned and ti ok to his heels. He never came again to the Huron street house. Look as she might, the bride caught sight of him | no more. A few weeks later Johnnie’s family left the city, and Johnnie was soon only a faint memory. * The bride is now a grandmother,and lives in a handsome house in the suburbs. One day not long ago the maid brought her a caller’s card. It bore the name of “John Robinson.” 8he looked at it with a puzzled air. She had no acquaintance of that name. But she went downstairs and con fronted a fine looking, porily gentle man, well dressed, and bearing an un mistakable air of prosperity. “ITou wished to see me'.'” inquired the lady as she looked again at the card. ON DEPOSi I enerfsned love for many And hoarded it with e: I guarded it with miser’s ff Norehanced it anywhe .But now with all I glp f * r - And risk At all la Amfeari. My savings-bank is Anna'sj And Cupid is cashier; I A credit there I late did stj Nor defalcation fear; For I alone have creBrern And guard the door! loving car*. There dally do I bring moj To swell my dear accoj Until the whole has growl - A fabulous amount. A id, most unheard| Aiy Anna pavs each -Kills Parkei yo >vo cent, of bliss, a kiss! ter, la Life. HUMOR Tl DAY. “I’ll bet that man “What makes you t dog’s tail is cut off.” Miss Bostonia—“ carried away whei^ read.” Miss Flirter me to read aloud a li Enthusiastic Cycl century run) -“I tell to give up either I’ my wheel than m Judge. “Every woman, story she tells to hej was forced into her the wishes of her p; Globe. so? dge. „ I’m always ear Browning on’t you want ?”—Judge. HOUSEHOLD AFrAlrtS. To Stuff a Fowl. For the staffing of a six-pound fowl I use a quart of stale crumbs of bread ' rubbed into fine crumbs and seasoned with a tablespoonful of salt, a f cant teaspoonful of pepper, one each of summer savory and chopped parsley, and half a one of powdered sage. Rub half a cupful of butter lightly through the bread crumbs. Fill the bowl with this stuffing at the vent and crop and trass it into shape. Rub it rather thickly with butter, dredge it thickly with flour, and roast it on a rack in a het oven or in a roaster. It will re quire two hours roasting if it weighs six pounds. Baste it every fifteen minutes with the liquid in the pan, and dredge it lightly with flour and a mere dash of salt and pepper. To make the giblet gravy place in a quart of water the neck and tips of the wings, which are usually trimmed off; the skinned legs, the heart, the liver and gizzard, and let them sim mer while the fowl is roasting. When the liquid is done it will be reduced in SPORTSMEN »«»TOURISTS! THIS (just after a : - uant [ t y a bout one-half. Strain this what, if I had | ? fl , a J Arinnin<T nan a n„ nther give up cyclometer. ording to the oond husband, st marriage by ts. ”—Atchison SEIBOMD AIR UR1 —BEACHES ALL THE FAMOUS— HUNTING AND FISHING Mrs. Potterby— out of here, I will ci mal Dawson—“I ain’t no Klondil Journ&l. He—“Women arAot as considerate ‘on a “res, madam,” he answered, slight matter of business.” She looked up at him quickly and drew back a little. “So,” he smilingly observed, “I am not an agent. The'fact is, ma lam, I have called to pay a debt that has been accumulating inierest all these years, and which I have neglected to pay before because I have never since been in the neighborhood.” debt?” echoed the lady. “There be some mistake. ” of men as men are “Well, men are no| as much as wo Journal, i “Why do yon i mountain ‘Catfis ' tourist. “Beca , Bill, “it can’t be Enquirer. Little Clarence lion)—“Pa, wha lipers (wearily)—j furnish the mo: 1 l you don’t get the dog.” . Dis- m’t eat dog. I '—Indianapolis women.” She— orth considering ."—Indianapolis fellows call that Hill?’ ’’ asked the said Pieface led.’’—Cincinnati om Xo mista janger any serve. at all, madam,” said iceri'y, and he reached pocket. There was a he drew .it forth. scales are loosened which is the re pulsive part of the business. The turtles are not killed, as that would lead to their extermination in a very few years. After capturing them the fishers wait for daylight to complete the work. The turtles are turned over again in their natural position and fastened firmly to the ground by means of pegs; then a bunch of .drie I leaves or sea grass is spread evenly over the back of the turtle and set -afire. The heat is not great enough to injure the shell, merely causing it to separate the joints. A large blade, .very similar in shape to a chemist’s nspatula, is then inserted horizontally between the laminae, which are gently pried from the back. Great care must be taken not to injure the shell by too much heat, and yet it is not forced off until it is fully prepared for separa tion by a sufficient amount of warmth. The operation, as one may readily imagine, is the extreme of cruelty, and many turtles do not survive it. Most of them do live, however, and thrive, and in time grow a new cover ing, just as a man will grow a new finger nail in place of one ho might lose. The peculiarity of the second growth of shell, though, is that instead of reproducing the original number of thirteen segments, it is restored in one solid piece. Tq, see the operation of taking the shell from the living turtle once is about all a man of northern breeding wants of it; and if the helpless reptiles bad the power of voicing thmr suffer ings under it, their cries would tell of as heartless a business as man has yet engaged in.—New York Poet. fo[ iiasf 4he window I broif .,.1 iiouse in Huron street one July ay in 1857.” Then it all came back to her. « “And you—you are Johunie?” she cried. “Tes, madam,” he answered, “I’m Johnnie.” And their hands met in a tight clasp. “And yon remembered that little accident all these years?” she said. “Why, I had forgotten it long ago.” “Perhaps I had better cause to re member it,” he smilingly said. “It was a dreadful affair for me. I saw the jail door opening; I heard the clank of chains. Then I somehow felt sure that you would come and tell my father, and he was not a gentle man, as you may remember. But as hour followed hour, and you did not come.I began to breathe a little again, and, ob, you cannot tell how grateful I was to you. I did not dare to go and see yon, for fear of possible con sequences, but when we went away I made up my mind that some day I would pay every penny it cost to mend that broken pane. And here I am.” The woman looked at him with glis tening eyes. Somehow she seemed to see again the tireless manly little boy o4 that long-ago time. “And yon have prospered?” she asked. “Yes,” he answered, smilingly. “I’m reckoned as one of the solid .men of California. I live just outside of San Francisco, have what I am told is fourteenth ques- genius?” Mr. Cal- Making other people to carry out your own ideas.”—Fuel. “I have half amind to get married,” said the Lonely Man. “It takes,” said the Savage Bachelor, “just about that amount of mind to think of such a thing."—Cincinnati Enquirer. Alice—"What is that queer-looking picture on your stand?” Ada—“That is a composite piefnre of the man I pro mised to love forever at the seashore ^—Philadelphia North Seedy Caller—“Is Mr. Office Boy—“No, he ain’t in, and he won’t be back for a month; but if yer wanted anything of him I can refuse it ter yer jest as well as him, and save your callin’ again.”—Boston Globe. La ly (engaging servant)—“I ought to tell you that we are all strict teeto talers here. I suppose yo» won’t mind that?” Mary Jane—“Oh, no, mum, I’ve been in a reformed drunk ard’s family before.”—Punch. wWife—“The tailor said he couldn’t make the gown for less than $225, so I told him to go ahead.” Husband— “Why in the world didn’t you consult me flrst?” “I didn’t want to spend the carfare for two visits, dear.”— Life. Little Petie—“Will it make much noise, Mr. Constant?” Mr. Constant— What, my boy?” Petie—“Sister said she thought you would pop to-night, and I was wondering if it could be heard upstairs.”—Pniladelphia North Ameri can. William Walker—“Yes, mnm; I hate ter travel through de country, an' find de farmers so hard up. It makes me really sick at heart.” Mrs. Backdoor— “Why, what do they seem hard up for? William Walker—“For help, mum.”— Puck. “Mamma,” said little Freddy, ex citedly, “the ferryboat we were on almost ran into another ferryboat while crossing the ^6^’’ “Did it?” asked mamma anxiously. “Yes, indeed. in the dripping pan after the fowl has been removed and add it to the giblet water. All the giblets except the liver are properly tue portion of the cat or dog. The liver should be chopped and ad ded to the gravy with two even table spoonfuls of flour mixed to a thin paste in cold water. Stir the gravy after adding this thickening and let it boil for five or six minutes; then pour it into a sauceboat and servo.—New York Tribune. Preparation* of Tripe. T.ipe is inexpensive, nutritious and easily digested. Though it has been spoken of as “the poor relation of the meat family,” it is as acceptable as beef-, steak to many people, aud is a favorite j breakfast dish with the English. When it comes from the butcher’s it is boiled or pickled. Soak it in salt aud water, wash it thoroughly, then simmer until tender. After it is cold, it may be prepared in various ways. Plain tripe needs more cooking than tho honey comb variety. Tripe Fried in Butter—Make a bat ter by mixing gradually one cup of sweet milk with ona cap of flour, half a teaspoonful of baking powder, the same amount of salt, and one well- beaten egg. Dip the pieces of pre pared tripe in this batter and fr; them to a nice brown in hot fat. Lyonnaise Tripe—Cut tho tripe into narrow strips or small squares. Put two tablespoonfuls of butter and two slicas of onion, finely chopped, into a soon as the oufion be- —OF- Virginia and the Garolinas. Commencing Jane 1st, Summer Tourist Tickets on sale at &H Stations. Stop Over Privileges Allowed all Tourists. Sports men’s Bicycles Carried Free. Solid Pullman Vestibuled Limited Train*. Train Servlo* Unequaled. No Extra Fares. E. ST. JOHN, H. W. B. QLOVEB, Ylce-Prer. A Gen. ITg’r. Traffic Manager. T. J. ANDERSON, Gent, Pass. Agent. ' General Office*: - - Portsmouth, Va. » ■ " " m ■! . . - * ' *~ '' ' South Canllna and Gt}org(aR.ft*Go* “The Charleston Lin*. 1 * .'auu.o U-*, 1807. BAST DAILY. \ WUST DAILY. It Augusta 6 20 a ar Aiken.. 7 08 a arKingv’lelO 10 a ar Col'bia. 1A 55 a arCharls'tnll 00 a 1? Charleston 7 10 a It Colombia. 7 00 • It Kingvill*. 7 40 • ar Aiken.... 11 09 ■ ar Angnsta. .11 SI fl BAST DAILY. | W2ST DAILY. MOBTO. is a chanuing home, a beautiful wife j I’m sure there would hare been a col- nnd two line hoys »n the university. ! lision if the other boat hadn’t back And when Ibave this little debt paid pedalled.’’—Harper’s Bazar. I shall possess a thoroughly clear con- science as well. “Put away your money, John.” said the woman. “It’s worth a hun dred times that to see you so well aud happy.” “I found out about yon before I came out here," said John. “I in quired with some fear and trembling —forty years bring many changes,you know. But I went direct to tine foun tain-head for information. I hunted up your husband at his office—I had a letter of introduction from the presi dent of our road—and we were soon good friends. Bless yon, he had never heard of Johnuie Robinson, but that didn’t make any difference. In fact* he asked me to stay to dinner and promised to be home early." When John Robinson left the house the next morning—his stay in the city w as shortened by pressing business— he left behind him on the parlor man tel a box containing a dainty ornament of gold and jewels and this card: “My wife picked out a little gift, with the firm belief that Johnnie would surely find hi* ^arly friend. Please let it square th« broken pane.* —Cleveland Plain Dealer. Tip* Stood in tho XTay. lu old times to dine with a nobleman cost more in tips to the servants than a club dinner. James Payn relates that Lord Poor, a well-named Irish peer, excused himself from dining with tho Duke of Ormond upon the ground that he could not afford it. “If you will give me the guinea I have to pay your cook (fancy!) I will come as often as you choose to ask me,” which was accordingly done. The Duke, however, had not the plnck to stop the practice. Lord Taafe, a general officer in tho Austrian service, did what he conld. He always attended his guests to the door; when they put their hands into their pockets, he said: “No, if you do give it, give it to me, for it w as 1 who paid for your dinner.” To Sir Timothy Waldo must be given the credit of putting an eud to the mon strous practice. After a dinner with the Duke of Newcastle he put a crown into the cook’s hand—it was rejected. “I do not take silver, sir.” “Very good, and I do not give gold.” This courageous rejoinder “caught on,” and the day of vails to cooks was over. San Francisco Argonaut. sert spoonful of vinegar tripe lightly till it is of a delicate brown, season with salt and a dash of paprika, turn it into the center of a Hot plait sr, and sprinkle chopped pars ley over it. Garnish with triangles of toast alternating with half circles of lemon. Pickled Tripe--Boil in a preserving kettle three cups of vinegar, an onion cut into quarters, half a teaspoonful of salt, two dozen allspice seeds, a dozen and a half of whole cloves, and a couple of blades of mace. Cut cold boiled tripe into medium-sized pieces aud put them in a stone crock. Pour over the boiled liquid, using enough to cover the tripe well. Keep the crock covered and in a ccol place. The tripe will stay in good condition for several weeks. Tripe With Cream Sauce—Put into a doable boiler one enp of milk and a blade of mace. When the milk is boiling, add a teaspoonful of butter mixed with the same amount of flour, and cook till the flour begins to thicken. Take out the mace, and add the tripe cut into small pieces. Stir the beaten yolk of an egg into a cup of cream, aud add to the mixture. Season quick ly with salt, add a little pepper, serve in heated dish with buttered toast, and with chopped parsley over the top. Southern Tripe—Put into a spider a piece of butter the size of a small egg, and when the butter is melted, add an onion cut into small pieces and cook until the onion is browned; then stir in a spoonful of flour. Gradually add a cup of stock and one of stewed tomatoes. Add the tripe cut into small pieces, and season highly with salt, pepper, and a littl* carry powder. As soon as the tripe is hot it is ready to serve. Fried Tripe—Cut tender tripe into two-inch pieces, sprinkle them with salt and pepper, and dip them into a beaten egg and then into cracker dust. Drop them into hot lard and fry to a nice brown. Drain them a moment ou brown paper before placing upon a heated platter. Meanwhile make o dressing by creaming two tablespoon fuls of butter, and then stir into it one tablespoonful each of chopped parsley and lemon juice. Spread this on the cooked tripe and serve as soon as possible. • Stewed Tripe—Cat cooked tripe into pieces. For each cupful, soften one tablespoocful of butter in a frying pan, and stit in a tablespoonful of flour. When frothy and cooked, but not browned, pour in slowly half a pint of rich milk, stirring constantly. Season with half a teaspoonful of onion juice, some salt and cayenne. Add the pre pared tripe, toss it around in the sauce till heated through, and serve.it in a hot covered dish.—The Housewife. iv Augusta 3 20 p !v Charleston 5 30 p ar Aiken.. 4 07 p lv Columbia. 4 00 p arKingv’le 9 20 p lv Kingville. 4 44 p ar Col’bialO 10 p ar Aiken 9 57 p crCh’rle’tn 8 0C p ar Augusta. .10 45 p CAMDEN BRANCH, daily ex. Sund’y. Loom. |vKingv’lel025 a lv Charleston 8 45 • ar Camden irii 55 a ar Kingville..10 Cp a Blur* tv Camden.. 2 25 p * nr ~ ar Kingville. 4 55 p AIKEN ACCOMMODATION. Daily except Sunday. lv Angusta 6 40 p ir. Aiken. 7 30 p lv Aiken..4 15 p ar Augusta 5 07 p NORTH akd SOUTH, Via Denmark. Through sleepers to and from New York. hr Angusta 3 05 p lv New York 9 80 p Connections et Charleston with New York steamers, also with ateamera fox Jacksonville, Fla., on sailing datea, and at Angnste with the Oeorgia Boat, to and from all points West and Sont^ also at Blaokaville with the Carolina Midland Railroad to and from Barn* well. Connections with Southern Rail* way at Columbia to ail pointa in upper South and North Carolina. El. 8. Bowen, L. a. Emerson, I Gen. Manager. Traffic Manag> . ATLANTIC COAST LINE. NORTHEASTERN RAILROAD OF SOUTH CAROLINA. Condensed Schedule in Effect Ang. I. 1897. SOUTHBOUND Lv. Lv. Ar. NORTHBOUND Lv. Klr.gstree. Ar. Florence. No. 35 No. 23 No. 63 AM PM P M 8 00 8 59 i 915 «... it 915 7 52 1 10 50 9 25 A M PM PM t No. 78 No 32. No. 52 A M P M A M ..5 30 5 00 7 00 6 36 8 26 6 36 ..7 23 .... - -T 7 55 ..ew AM PM AM No 52 runs through to Columbia via Cen tral Railroad of South Carolina. Trains Nos. 78 and 82 run via Wilson and Fayetteville—Short Line—and make close connection for a!l points North. Trains on C. A D. R. It. leave Florence dally except Sunday 855 a m, arrive Dar lington 9 28 a m, Cheraw 10 40 a m, Wades- boro 2 25 pm. Leave Florence daily except Sunday 8 10 p m, arrive Darlington 8 40p m, Hartsville 9 35 p m, Bennettsville 9 36 p m, Gibson 10 00 p on. Leave Florence Sun- daj only 900 a m, arrives Darlington 9 27 a m, HartesvillelO 10 a m. Leaves Gibson daily except Sunday 6 16 a m, Bennettsville 6 41 a m, arrive Darlington 7 40 am. Leave Harts tale dally ex«*pt Sunday 6 30 a m, arrive Darlington 7 16 am, leave Darlington 7 45 a m, arrive Florence 8 15 a m. Leave Wadeeboro daily exeept Sunday 8 00 p m, Cheraw 5 16 p m, Darling ton 0 29 p m, arrive Florence 7 00 p m. Gen'l Manager. T. M. EMERSON, Trtfflc H. M. EMERSON, G*n’l Pam. Gen'l Sup’t.