THE ALAMANCE GLEANER
VQL. LII.
CRETES CULTURE
and ni
«, y„ v .
/rtdGrrtatiojt?/ /'/uio «,
View of Candla, Ono of the Chief Porte of Crete.
(Prepared by the National Geographic
m.-fci—*— r% \
ouvtovyi wwnßiwm « u /
THE severe earthquake which
visited Crete recently WEB shak
ing at the literal foundation
stones of European culture, for
It was In that island across the mouth
ol the Aegean sea, rather than in
Greece proper, that the earliest non-
Asiatic and non-African civilization
bad Its beginnings.
The present generation has wit
nessed remarkable discoveries in
Mesopotamia and in Egypt, but neith
er Nippur nor Abydos disclosed a
vorld so entirely new and unexpected
is that which has been revealed by
the work at Troy, Mycenae and
Tlryns, and In Crete.
For the historian of the middle of
the Nineteenth century Grtfek histoid
began with the First Olympiad, In 770
B, C. Before that the story of the
return of the Heraklelds and the
Dorian conquest of the men of the
Bronze age might very, probably em
body, in a fanciful form, a genuine
historical fact; the Homeric poems
were to be treated with respect, not
only on account of their supreme
poetical merit, but as possibly repre
senting a credible tradition, though,
of course, their pictures of advanced
civilization were more or less Imagi
native projections upon the past of
the culture of the writer's own pefiod
or periods. Beyond that lay the great
waste land of legend, In which gods
and godlike heroes moved and enacted
their romances among "Gorgons and
Hydras and Chimeras dire.**
The position of Crete —"a half-way
house between three continents.
Hanked by the great Libyan promon
tory, and linked by smaller Island
•topping-stones to the Peloponnese
and the mainland of Anatolia"—marks
It out as designed by nature to be a
tenter of development In the culture
of the early Aegean race, and In point
'act ancient traditions unanimously
Pointed to the great Island as being
the birthplace of Greek civilization.
It was the surprising claim of the
Cretans to possess the burial place of
e supreme God of Hellas which first
attached to them the unenviable rep
utation for falsehood which clung to
em throughout the classical period,
Md was crystallized by Calllmachus
® the form adopted by St Paul In
"to Epistle to Titus—"The Cretans
always liars."
Minos and the Minotaur.
,J If rcmid Minos, the son of Zeus
Europa, that the bulk of the Cre
r" le ßends gather. The Minos who
7 111081 familiar to us in Greek story
not so much the lawgiver and priest
But J lB Bre flt sea-king and ty-
overlord of the Aegean,
hr* Ten ßeance was defeated by the
very °f th e Athenian hero, Theseus.
® this point of view, Minos was
w*,- °' men wlro recognized the
®P°rtance of sea-power.
JS* 6 great was by no means
•hlns nnate 111 domestic relatlon
jv. . ln tota foreign adventures.
®estlc skeleton ln his case was
b»lf.m! IPOB v te monater ' the Minotaur,
keen th fabled to have 1
on rho 6 ult of a monstrous passion
Wiae. -rff 1 °* Ua f' a wife, Past
or, , a monster was kept shut
bx c«i^. a vast 8113 intricate bulld
ilin . the labyrinth, contrived
Dtfrtai. 08 1118 renowned artificer,
•on. An „ Furtll ®r. when his own
'oatenrt | rog ? oß ' had gone to Athens to
•term,,, n , Pan ®thenalc games and
•Sort* h ot b er Greeks ln the
A** * ,eU a v,cti m to the sus
_ Ae seus, the king of Athens,
to »>« "lain, either by
* 011 to* road to Thebes
hl ™ against the Mara
50"'ow and righteous anger,
* a Kreat fleet and levied
Attica tt .'7 thenß ; and, having wasted
fetuth and sword, he at
Knit. f^ Ucei the land to such
Athenian. at Klng Aegeus and his
teJl Were submit to the
lie do-,, * h, ch were asked of them.
of Minos was that every
ninth year Athens should Bend him
as tribute seven yc/Uths and seven
maidens. These were selected by lot,
or according to another version of the
legend, chosen by Minos himself, and
on their arrival In Crete were cast
Into the Labyrinth, to become the prey
of the monstrous Minotaur.
This lasted until Theseus, unac
knowledged son of the Athenian king,
offered himself as one of the youths;
slew the monster, and took his com
panions safely back home.
Between the Greece of such leg
ends and the Greece of the earliest
historic period thfere has always been
a great gulf of darkness.
Most of these traditions clustered
round Knosaos, the famous capital of
Minos, where once stood the Laby
rinth, and near to which was Mount
Juktas, the traditional burying place
of Zeus.
DP. A. J. Evans, the chief of Cretan
explorers, discovered the site ot the
Great Palace of Minos, at Knossos,
near modern Candla, and has uncov
ered It to the world. The palace Is an
enormous building, rivaling In size
and magnificence the greatest palaces
of ancient days.
fiut the discovery which will doubt
less prove In the end to be of greater
Importance than any other, though as
yet the main part of Its value Is
latent, was that of large numbers of
clay tablets Incised with Inscriptions
In the unknown script of the Mlnoans.
Over a thousand have been collected
from various deposits In the palace.
Of these deposits, one contained tab
lets written in hieroglyphic; but the
re«t were In the linear script, "a high
ly developed form, with regular divi
sions between the words and for ele
gance scarcely surpassed by any later
form of writing."
The Mlnoan Tablets.
The tablets vary In shape and size,
some being flat, elongated bars from
two to seven and a half Inches In
length, while others are squarer, rang
ing up to small octavo. Some of them,
along with the linear writing, supply
Illustrations of the objects to
which the Inscriptions refer. There
are human figures, chariots and
horses, cuirasses and axes, houses
and barns, and Ingots followed by a
balance, and accompanied by numer
als which probably Indicate their val
ue In Mlnoan talents. It looks as
though these were documents refer
ring to the royal arsenals and treas
uries.
The tablets had been stored In cof
fers of wood, clay, or gypsum. The
wooden coffers had perished In the
great conflagration which destroyed
the palace, and only their charred
fragments remained; but the destroy
ing flre had probably contributed to
the preservation of the precious writ
ings within by baking more thorough
ly the clay of which they were com
posed.
As yet, in spite of all efforts, it has
not proved possible to decipher the
inscriptions, for there has so far
been no such good fortune as the dis
covery of a bilingual Inscription to do
for Mlnoan what the Bosetta stone
did for Egyptian hieroglyphics. But it
is not beyond the bounds of probabil
ity that there may yet come to light
some treaty between Crete and Egypt
which may put the key Into the eager
searcher's hands.
Even as It Is, the discovery of these
tablets has altered the whole con
ception of the relative ages of the
various early beginnings of writing In
the eastern Mediterranean area. The
Hellenic script Is seen to have been in
all likelihood no late-born child of the
Phoenician, but to have had an an
cestor of Its own race.
It Is' not till some five centuries
later than the date of the Mlnoan
script, that we find the first dated ex
amples of Phoenician writing. The old
Cretan tradition that the Phoenicians
did not. Invent the letters of the alpha
bet, but ohly changed those already
fTiwting, Is thus amply justified, for
this seems to have been precisely what
they did.
n~ke Kitchen
Cabinet
CO, 1916, Western Newspaper Union.)
Softly the evening came. The sun
from the western horizon
Like a magician extended his gold
en wand o'er the landscape.
Twinkling vapors arose, and sky
and water and ferest
Itemed all on fire at the touch, and
melted and mingled together.
—Evangeline.
DIBHEB WITH CURRY
Curry la a flavor that when It la
liked Is enjoyed very much and when
It la not, or not
well prepared, "It
""Always cook cur
*7 with 1116 ' n &rell-
I ents of the dish
■H when possible, not
add It aB a season
ing at the last.
In the Orient there are over forty
ways of preparing this condiment, and
only there do they serve It In perfec
tion. Curry Is not always blended
alike; different places prepare differ
ent powders. It is like mincemeat and
fruit cake, and mother's pickles; we
Uke the kind we are accustomed to
use.
Chicken Curry.—Cut up a plump
young bird and fry brown In olive
oil. Remove from the frying pan and
place in the oven. Mix two table
spoonfuls each of flour and curry
powder, then add gradually one cup
ful of any well-seasoned stock. Fry
two sliced onions In hot fat, add the
prepared stock, cook five minutes,
then turn In the chicken. Cover and
simmer fifteen minutes. Serve hot with
boiled seasoned rice. If the sauce
seems too thick add more stock.
Curry Sauce.—Simmer two table
spoonfuls of butter, one large onion
finely minced, then add one tart ap
ple chopped, cooked three minutes,
add one-half cupful of highly seasoned
stock and cook gently for five min
utes ; add another half cupful of stock
and one cupful of milk into which a
dessert spoonful of curry has been
stirred; let all boll up once, then press
through a sieve, return to the fire and
thicken with a tablespoonful of flour
and one of butter for every cupful of
the liquid. Stir until It thickens and
season well before serving. This makes
a mild curry sauce, and a good one to
practice on.
SEASONABLE GOOD THINQB
The appropriate sauce to serve
with flsh, flesh or fowl, is very im
portant. One or two on
hand to serve with the
u lff\ vnrl °us dishes will add
tfiY Flemleh Sauce (for
|JJ Beef or Veal). —Cook one
cupful of finely-cut car
(]gp|l| rot until tender; drain
and reserve one-fourth
cupful of the carrot wa
ter. Melt two table
spoonfuls of butter, add
two of flour. When well-blended add
the carrot, one • tablespoonful of
mixed pickle, one-half teaspoonful of
finely-minced parsley, one tablespoon
ful of grated horseradish, and salt
and pepper to taste. Season with a
dash of Worcestershire sauce.
Shrimp Sauce (for Fish). —Measure
one-third of a cupful of butter and
melt half of lt>add three tablespoon
fuls of flour and cook until smooth
and well-blended; then add one pint
of boiling water and cook until slight
ly thickened; when smooth add the
remainder of the butter and stir until
all Is absorbed. Add one cupful of
shrimps, two teaspoonfuls of lemon
juice, one-half teaspoonful of salt, a
few dashes of cayenne. Just before
taking from the flre add a teaspoon
ful of kitchen bouquet
Orange Whip.—Soak two table
spoonfuls of gelatin In one-half cup
fid of water for five minutes, add one
cupful of boiling water, one-half cup
ful of sugar, and stir until all Is dis
solved. Add one and three-fourths cup
fuls of orange Juice, one-fourth cup
ful of lemon Juice, strain and cool
when It begins to thicken, then beat
until foamy; fold in the stiffly beaten
whites of two eggs and heap lightly
In orange shells placed In sherbet
glases. Garnish with a carefully peeled
section of orange.
Amber Soup.—Brown three pounds
of the shin of beef cut Into small
pieces. In the marrow from the bone.
Add the bone with one-fourth of a
pound of ham to three quarts of cold
water. Bring to the simmering point
and simmer for three hours. Now add
a fowl cut Into halves, one onion, half
a carrot cut Into pieces, a stalk of
celery, a sprig of parsley, three cloves
and half a dozen peppercorns—the
vegetables browned In fat Cook until
the chicken Is tender, remove the fowl
and strain. Cool, remove the fat stir
Into the stock three fresh crushed egg
shells, let boll two minutes, skim,
strain and serve.
"HtXUi 7vw«rrffi.
GRAHAM, N, C., tHURSDAY, MAY 27, 1926.
Weevil Harmful
to Cl6ver Crop
Effective Control Afforded
by Fungous Disease
Which Attacks It
(Prepared by the United States Department
of Agriculture.)
The clover leaf weevil sometimes
does considerable damage to the
clover crop, but seldom causes total
crop failure because of the rather ef
fective control afforded by a fungous
disease which attacks it in the larval
or grub stage, says the United States
Department of Agriculture. The dam
age is most severe in backward sea
sons.
Indication of Pest.
The presence of the pest is indicated
by a ragged appearance of clover and
alfalfa plants, when the dirty greenish
wormlike or larval stage of the in
sect may be found around the base of
the plants, according to Farmers' Bul
letin 1484-F, "The Clover Leaf Weevil
and Its Control."
The principal food plants of the
clover leaf weevil seem, to be red
clover, alfalfa, and white clover. All
the other varieties of clover are also
eaten, Including alslke and occasional
ly sweet clover, and some varieties of
beans. The beetles have been re
corded as feeding also on timothy,
green wheat leaves, burdock, soy
beans, various flowers, and even leaves
of corn.
Effective Control.
In view of the effective control over
this pest given by the fungous dis
ease, It Is seldom necessary or prac
tical to apply direct control measures
against this insect alone. However,
by spraying the crop with a mixture
or arsenate of lead at the strength of
two pounds of the powder to 00 gal
lons of water, including one pound of
laundry soap as a sticker, the mix
ture being applied at the rate of 100
gallons to the acre, a kill of 96 per
cent of the larvae has been obtained
under the usual seasonal rainy weather
condition.
The bulletin contains considerable
Information relative to the pest, its
distribution, injury to crops, and con
trol. A copy of the publication may
be obtained free, as long as the sup
ply lasts, from the United St&tes De
partment of Agriculture, Washington,
D. C.
Methods of Controlling
Granary Weevil Given
The granary weevil, known for cen
turies as a pest of stored grain, may
be killed when exposed for a few
hours to a temperature of 155 de
grees Fahrenheit Although the weevil
Is very resistant to low tempera
tures, if the Infested grain is sufficient
ly chilled by running from one bin to
another, it can be protected from
weevil attack, says the United States
Department of Agriculture in a new
department Bulletin No. 1393-D, "The
Granary WeevlL"
The granary weevil Is sometimes
confused with the rice weevil, a much
kiore destructive pest, but unlike the
latter In that It possesses only rudi
mentary wings. It Is thought to have
originated either in Asia or the
Mediterranean region. This pest does
not appear to thrive in tropical and
semi-tropical climates. Because of its
habit of breeding in grains of all
kinds, it has been carried by com
OUTLINE PRACTICAL METHOD FOR
SUMMER BLANCHING OF CELERY
Inch Planks Made Use of to
Exclude Light
Early planted celery will be devel
oped to the point where It la ready to
bleach by the middle to the latter part
of August. Because It la proper to
bank up the plants with soil In late
October many folks make the mistake
of trying to blanch the plants In the
same way when the weather is warm.
E*rly maturing celery can be
blanched by placing inch planks that
are 12 to 16 imbes wide on edge on
either side of the row. The boards
can be held in position by tacking a
small strip across either end. Tbe
boards must be drawn as dose to
gether as possible so as to exclude
the light This may leave from two
Inches to one foot of the tops above
the planks.
Some growers use 12-lnch strips of
roofing tbat are stood on edge on either
side of the row and that are held to
gether at tbe top by pieces of No. 12
and 14 wire, that have been fashioned
«o mew hat like a hairpin.
Folks tbat have only a few plant*
tor early blanching, and who have a
tow places of 4-inch diameter tUe can
merce to all parts of the civilized
world.
The weevil apparently Is not well
equipped to meet present-day methods
of handling and protecting grain, with
the result that. In the United States
at least, it is seemingly becoming of
less importance as a pest in groin and
certain grain products.
Detailed Information relative to the
granary weevil. Its economic history,
origin and distribution, life history
and habits, nature of injury, and con
trol measures, along with other data
is given In the bulletin. A copy of the
publication, may be obtained free, as
long as the supply lasts, by writing
(o the United States Department of
Agriculture, Washington. D. C.
Infertile Egg Is Best
for the Summer Trade
Summer heat has the same effect on
fertile eggs as the setting hen or In
cubator. The germ, In "hot weather,
will quickly develop a blood ring
which spoils the egg for food and
market purposes.
"Fresh eggs for table use should be
Infertile," says Allen G. Oliver, poul
try extension specialist at State col
lege, Raleigh, N. C. "Those who keep
poultry should either sell, kill or con
fine the male birds as soon as the
hatching season is over. Those males
which are good enough for breeding
purposes should not run with the hens
all the year round. By this method
the males will produce stronger
germed eggs that in turn will produce
stronger chicks."
Mr. Oliver states that If the ben is
properly fed. If the nests are clean,
the eggs gathered twice dally, stored
in a cool, dry place and delivered to
the consumer in prime condition, the
consumer will be willing to pay the
highest market price. But If the
rooster Is allowed to run with the
flock after hatching season, if the hens
are not properly and regularly fed. If
the nests are dirty and crowded and
the eggs are gathered every few days
and stored In a warm place before de
livery some days later, the consumer
wants a gas mask when the food
comes to him at the table.
Secretary Jardine Has
Arranged Wool Grades
Secretary Jardine of the Depart
ment of Agriculture has signed an
official order establishing standards
of the United States for grades of
wool and wool top to become effective
July 1. 1920.
The standards replace those for
grades of wool which were estab
lished by the secretary May 18, 1023,
as effective July 1, 1923, the changes
being a subdivision of several of the
grades to Increase the number in the
series from seven to twelve, and the
addition of numerals with the Ameri
can terminology In designating the
grades.
The official standards of the United
States for grades of wool are based
on diameter of flber, ranging from
36's to 80's. The superseded stand
ards were also based on diameter of
flber. In the practical forms of the
present standards and the superseded
standards, the corresponding samples
are: 84's, Fine; 58's, V 4 Blood; 56's,
% Blood; 48's, M Blood; 40 s, Low M
Blood; 44's, Common; 30's, Braid.
do the Job nlrely by setting one section
of the tile carefully on end over each
plant Extremely hot weather will
sometimes cook the plants within the
tile, although this happens but seldom.
It takes about ten days or two weeks
to blanch celery after the tile or boards
are put in place. For home use with
planks ten feet long, as soon as the
celery is used at one end of the row
the planks may be moved along the
row so that a constant supply Is avail
able.
Best Weight of Hogs to
Hog-Off the Corn Crop
Bogs of any weight may be used in
hogging off corn, but best results are
secured with the bogs weighing from
70 to 125 pounds. With good mature
corn, a dally gain of from 1)4 to 1%
pounds can be expected. With an av
erage crop, we figure that an acre of
corn will supply sufficient feed for
about five pigs of the above weights
for a 00-day period, providing that
good pasture is available while on
corn. Hogs should have access to a
pasture which is rich In protein and
ininerals.
Extra Lavatories and Sleeping
Porch Add to Effective Space
By W. A. RADFORD
Mr. "William A. Radford will answer
jueatlona and give ADVICE FREE OF
-08T on all problems alertalnlng to the
subject of building, for the readers of
this paper. On account of hie wide
•xperlence aa editor, author and man
ufacturer. he la, without doubt, the
alffhest authority on the aubject. Ad-
Ireaf all Inqulrlea to William A. Rad
ford, No. 1817 Prairie avenue, Chicago,
111., and only inclose two-cent stamp
for reply.
In spite of the modern tendency to
build smaller houses with fewer rooms,
there are yet many people who desire
a more roomy house anmany others
whose requirements are Dot met by
the so-called small house of the pres
ent-day type. For such families It
may be difficult to find plans which
will meet the requirements and at the
same time offer the convenience and
Improvements which are part of every
well-planned house today.
It may therefore be appreciated If
an occasional home of large propor
tions is offered as a suggestion for
the prospective home builder and the
house which is illustrated here is of
this type. In addition to six rooms of
the usual sort it offers a first-floor
washroom, a large pantry, extra lava
tories and a large sleeping porch
which gives it the same effectiveness
as an even larger dwelling.
The exterior is simple but attrac
tive. It is finished in stucco, above
the brick foundation! Either lap sid
ing or shingle could be used equally
well in place of the stucco, if desired,
or masonry construction would be en
tirely appropriate. The design follows
the accepted lines for what is some-
i u—" n j
RtffifteH >
V
S3 SSL N ii-dAif-d" % t
PM LIVING RM.
Lgl tS-i'x fl'-O"
TR I
i u-v 1 r~
#>RCH I i
First Floor Plan.
times called the square type of house,
though the plan, while rectangular, la
really considerably deeper than It la
wide.
There la a broad porch clear acroos
the front of the house with a central
entrance Into the living room. This
room also extends across the entire
front It Is a large room, 23% feet by
11 feet wide, with a big fireplace and
bullt-ln bookcases at one end. From
It doorways open Into a stair ball and
the dining room. The latter Is also a
large room with a big bay at the side.
It connects directly with the kitchen
and with the washroom at the rear.
The kitchen la placed directly back
of the atalr hall and It, too, has a door
Into the washroom. Off of It there Is
a large pantry with a place for the re
frigerator and many bullt-ln shelves to
care for the supplies. The washroom
la equipped with bullt-ln tubs and off
of It there la a convenient lavatory.
The rear entrance admits one to this
room.
Above the stairs there are two bed
rooms at the front, over the big living
room, and a third bedroom back of one
of these. The two adjacent bedrooms
are provided with unusually large
closets while the cloeet In the other
bedroom Is somewhat smaller. Just
back of the stairs la the bathroom and
adjoining It an extra lavatory which
will be a great convenience to a fam-1
NO. 16.
Qjr of the size which would occupy
such a house.
At the extreme rear of the second
floor la the sleeping porch. Like the
living room on the first floor, this porch
extends across the entire width of tit*
house and la almost the aame slxe. It
la almost completely enclosed Vttfe
windows on ttree aides and co«M
limits
\
ImA | tofin. A
I \t-cTiio'-f j
if fit toßn
[f \t-o\u'-f uf
Second Floor Plan.
easily be partitioned off to form tws
separate sleeping apartments. In this
way It will add greatly te the aleeplng
accommodations and the extra lega
tory will prorlde the necessary extra
conveniences.
With such a house some stance
space Is almost a necessity for there
are sure to be many things which m—t
be pat away during a large portion at
the time. This also Is provided, tar
there Is an attic above which la
reached from the stair hall and thus
complete provision is made for all
needs of a large family.
Living Room Used More
Now Than Decade Ago
It was formerly customary to deco
rate a living room, or parlor, as it wee
known before people used their most
attractive room for living purposes,
with a suite consisting of a sofa and
chairs, with accessories in Identically
the same style; but now an assort
ment of appropriate pieces may be
used. By this we mean pieces which
may not be identical but which poe
sess harmonising characteristics.
For instance, in a room composed
primarily of French pieces, one may
use high wing chairs with cabriole
legs, or other chairs the legs of which
carry out the general idea of the
French plecea Naturally, the fabrics
used In covering the furniture can
also tie them together in a harmonious
ensemble.
Furthermore, there Is a great Simi
larity of characteristics in the furni
ture of various countries covering the
same period of time, because the cabi
net makers of former daya, when par
ticular styles were in vogue, borrowed
Ideas from each other. Ton will there
fore find it possible to use old pieces
without destroying the delightful
F.rench atmosphere.
A living room can be charmingly
done by anyone of good taste, because
The main purpose of the living room,
as its name implies, is to use it; to
make it beautiful as well as necessary,
because nothing la so conducive to
happiness as surroundings that please.
After picking a sofa of attractive de
sign, and a comfortable chair or two,
according to the alxe of the room, a
high back chair or wing chair of good
proportions Is interesting to break the
monotony of line
By no means should the small Inci
dental furnishings be thought of, such
as end tables, coffee tables, lamps, etc.,
before the larger things are placed.
When the selection of furniture Is
made according to pattern then one
cut pick oat suitable coverings.