The Lampasas Daily Leader. (Lampasas, Tex.), Vol. 9, No. 3399, Ed. 1 Saturday, November 16, 1912 Page: 3 of 4
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MOUNT°/<-a®
HOLY CROSS
jfe BOVB the timberline in the
v JR Rockies, and beneath the giant
cross of eternal snow which
has given the famous Mount
of the Holy Cross its name,
several Colorado churchmen partici-
pated in a unique and impressive com-
memorative service a short time ago.
Bishop Benjamin Brewster, Arch-
deacon Dennis, Rev. J. W. Hard of
Glenwood Springs, and Rev. F. C.
Smith of Grand Junction, Colo., braved
the hardships of one of the roughest,
steepest trails in. the Rocky mountains
in order to make a long-contemplated
pilgrimage to the Mount of the Holy
Cross. The staff and scrip of these
modern pilgrims was represented by
blanket rolls, knapsacks, “grub” and
eligious vestments. Supplies were
acked on burros as far as those faith-
ul ancl sure-footed animals could be
aken. Then the pilgrims struggled
he rest bf the way on foot, crawling
~ver huge boulders and risking life
nd limb until at last they had reach-
id a place on Notch mountain, far
bove timber line, from which a glori-
us view of the Mount of the Holy
ross rewarded their efforts.
After selecting a larger rock as the
Jtar, the churchmen donned their re-
ligious vestments, and the commem-
rative service was held, after which
:he altar was marked with a bross of
oose stones.
Inspiration for Artists.
Bishop Brewster’s missionary dis-
rict in western Colorado includes the
ount of the Holy Cross, which has
nspired poets and painters for gen-
rations. A trip to the mountain has
een long in contemplation and a
hort time ago the start was made
rom Red Cliff. The difficulties of
e journey were well understood by
he churchmen, who have all lived
the Rocky mountain country many
ears. There are only two available
Outes from Red Cliff, one being 18
piles long, with a mountain climb at
e end, and the other up the can-
on, a route some six or eight miles
actual length, but taxing the
ngth of the best mountain climber
the way. The latter route was
bsen, with a miner of the neighbor-
pod as a guide.
The dignified churchmen scrambled
the creek bed, alternately pushing
d pulling the burros on which had
en packed their camp equipage,
mp was made at night, well up the
vide, and the next morning the bur-,
s were left behind, while the pil-
ims started on the rough and peril-
s part of the ascent. After climb-
g the divide, the clergymen found
otch mountain looming in the fore-
ound. Notch mountain faces the
ount of the Holy Cross. From its
:p one can look across a great rock-
rewn basin, above timberline, and
n get the full majesty of the giant
oss of snow which gives the larger
untain its name. Notch mountain,
ove timberline, is simply a great
le of boulders, thrown together as
from the wheelbarrow of some
nt workman. Scrambling over these
ulders proved hard and dangerous
rk, and with torn clothes and
eding hands the clergymen finally
od on the summit,, and commanded
§superb view of the object of their
storm was threatening, but as
It religious service on the mountain
^^^gressed, the clouds lifted and the
of snow loomed white in the
The clergymen unite in
_blaring that it was the most Impres-
ve hour of their lives.
H'There should be some means of let-
Hg the public glimpse this impres-
He spectacle,” said Rev. F. C. Smith,
■o took part in the Holy Cross serv-
m. “This view is one of the greatest
y
in the world, beyond all doubt. A trail
could be made from Red Cliff, which
J would enable tourists to make the
round trip in a day, with an early
start. Even with the trail in its pres-
ent condition, the trip is well worth
J anybody’s time and effort. The majes-
I r.y of this great cross, when viewed
close at hand, will never be forgotten
j by the onlooker.”
The Mount of the Holy Cross has
| been a source of inspiration to poets
j and painters for generations. Eugene
s Field has written a pretty legend con-
cerning it. He tells of a monk, who
I is informed in a vision that his sins
I will not be forgiven until he finds
|suspended between heaven and earth
the symbol of the faith. The monk
journeys many years through many
lands, and at last he penetrates the
wildest part of the Rocky mountains,
and, beholding the cross on the moun-
tain, falls to his knees in rapture,
knowing that the vision has been ful.
filled.
Ascended the Cross.
Several years ago two daring young
mountain-climbers made up their
minds to ascend the cross itself. After
a long and perilous trip, they reached
the base of the great chasm of rock
containing the snowbank which forms
the upright of the cross. It is esti-
mated that this upright is at least 1,-
2C0 feet in length, while each of the
side arms is about 300 or 400 feet,
These chasms, which are always
filled with snow, form a perfect cross.
When the surrounding snows have
melted in summer, the snow in the
deep chasms of the cross remains un-
melted, and in July and August and
early September the cross looms up
as if painted in white on the granite
side of the mountain.
The daring climbers ascended the
steep slope of snow until they reach-
ed the arms of the cross. One of them
had done some Alpine climbing, and
be brought ad ax and rope. It was
necessary to cut many steps in the
icy slopes. The climbers were in
danger of losing their lives at every
step, but they actually climbed out
one of the side arms, and from there
managed to descend in safety. That
is the only time the cross itself has
ever been climbed, though Enos
Mills, probhbly the most celebrated
mountain-climber in the west, has
scaled the peak.
The Mount of the Holy Cross is
part of the Saguache range, pro-
nounced “Sawatch.” It is 14,170 feet
in height, according to official esti-
mates. Mount Massive/ near Lead-
ville, is part of the same range, and
is the highest peak in Colorado, be-
ing 14,424 feet high. The Mount of
the Holy Cross is higher than Pike’s
Peak by 61 feet. It is very rocky
cnJts summit, and contains little ver-
dme, hence it. is not used for sheep
grazing, as are some of the less pre-
cipitous peaks of the Rockies.
The mountain climbers of Colorado
recently organized a Rocky Mountain
Climbing club, for the purpose of ex-
ploring the main peaks of the Great
Drvide and adding to the general sum
of information concerning the moun-
tains. The Mount of the Holy Cross
is one of the peaks to be ascended by
the most skilled climbers in the
club. Maps will be made, routes for
trails will be recommended, and it is
expected that the public will be given
much valuable inforjnatidn concern-
ing the mysterious mountain, whose
white symbol is visible for many
miles throughout the Holy Cross re-
gion. With the difficulties of the trip*"
smoothed away it is not unlikely that
the recent pilgrimage of Colorado
churchmen will be repeated by many
who haVe heard of this unique mom*
tain
raj
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■KMCieS
v» * pi;, .
SMART EVENING COATS
MAGNIFICENCE OF MATERIAL IS
UNPRECEDENTED.
Will Last Long, but Are Extremely
Costly at the Present Moment-—
Velvet in Particular Form Is
Extremely Popular.
There is always a peculiar seduc-
tiveness about a fine wrap, and now
this charm is more bewildering than
ever, for every point of the elegant
garment strives for grace and beauty.
As for textures, you can imagine how
grand they are when I tell you that
some of the more exquisite coatings
for evening use are marked as high as
forty dollars a yard, while such prices
as twenty-five dollars and thirty dol-
lars are as common as if every wom-
an had her pockets lined with gold.
However, the fabrics have a lifetime
quality, for some are in substantial
silks so interwoven with gold and sil-
ver threads as to suggest the absolute
defiance of time. For a long period,
at least, bits of such materials will
endure, and when they are looked at
in the- years to come everybody will
marvel at the magnificence of our
time. For, of course, there must be a
revulsion of feeling at last, and then
we will come down to the most coun-
trified simplicities. The present gran-
deurs are ascribed to the needs of the
manufacturers, who, seeing no-way of
getting women to use 'more material,
have happened upon the lucrative no-
tion of making textures more splendid.
One of the loveliest fabrics for both
evening and fine day coats is cut vel-
vet, which is now shown with gauze
background, the texture falling as
softly as veiling, and yet looking
warm and permitting rich fur edges.
But to return to the coat of dinky
cut which is so popular now, and
which always offers a splendid idea
for the top garment of a tailored suit
In one fabric; for it is the difference
between the coat and skirt materials
which makes this model trying to
most figures. The style is shown by
the figure illustrated, the material be-
ing a tan wool ratine and the trim-
ming black panne velvet. As a one-
piece dress of black panne is worn
with this garment it is here presented
in its most aristocratic phase, and the
get-up is admirably topped by a very
dashing hat of black panne and yel-
low and black paradise plumes.
Ready made, a coat in this style
can be had froha fifteen dollars up.
Woolly coatings in two colors, wide
wale serge coating, wool cheviot,
chinchilla, etc., are some of the prac-
tical materials. If the garment is to
be m^de at home it can be varied as
the type needs, and if the dressmaker
wants a very swagger coat cut for a
stout suit of corduroy or serge she
could do no better than to use this
model. If the coat get-up is to be for
reception purposes, and there is every
chance of its being as well the only
garment for the theater, have the coat
of velveteen and the dres of cloth in
thevsame color. Taupe, in that very
smart shade called eclipse, would be
a splendid color for It, although many
rich shades of plum are equally fash-
ionable. ^
Soft New Porcelains.
Have you seen the fascinating Dan-
ish porcelains in soft gray and white
that are being shown in interesting
vases, candlesticks and fruit bowls?
One attractive piece that could do
duty for flowers or fruit is a Danish
peasant girl in her native costume,
with quaint cap and sabots. Her frock
is gray, her apron, cap and sabots
white. She leans gracefully forward,
apparently walking, and drags beside
her great baskets, each fully six inches
in diameter, of plaited grhy and white
porcelain.
Besides the beauty of this vase, it
permits delightful effects with short
stemmed flowers, and is especially
graceful as a center piece filled with
purple and white grapes, or blue
plums and green gages.
CARE OF THE CANDLE SHADE
Lace Covers May Easily Be Arranged
So That Laundering Work Will
Not Be Hard.
Keep the lace covers on candle
shades separate from the lining so
they can be laundered easily. They
are quickly tacked to the linen or silk
lining with bead fringe and mica
lined, that comes in various shades
of green, white, pink, blue, red and
yellow and costs about 40 cents
apiece, according to the New York
Times.
Another cover for these linings is
the lingerie one made of sheer
white linen, embroidered in mer-
cerized cotton in eyelet designs. A
distinctive set has a fine buttonholed
scallop at top and bottom, a bunch of
conventional forget-me-nots at" one
side and on the other a medallion in
eyelet work with the monogram of
the owner done in raised satin stich
within.
A popular shade is made of over-
lapping silk petals with bead fringe.
These come in green, yellow, red, old
rose, blue and pink. The same shades
can be found in the electric shade
made to fit sixteen-candlepower
bulbs.
USE FOR RIBBON REMNANTS
Make Attractive Serviette Bands
When They Are Carefully
Put Together.
Small ribbon remnants have a
knack of collecting in large numbers,
and it is not easy to find useful pur-
poses to which they may be put. One
good way in which pieces of strong
ribbon about seven inches in lepgth
and two inches in width may be uti-
lized is the making of serviette bands
to take the place of the ordinary
rings. In the accompanying sketch
we show a band of this kind, and the
ribbon should be cut into a point at
one end, lined with sateen and bound
at the edges with narrow ribbon, or a
fine silk cord may take its place if
preferred. It can be made to fasten
either with a small button or button-
hole, or a snap fastener cut from an
old glove may bq used.
An initial or number can be worked
in the center" of the band in some
strongly contrasting shade of color.
The upper sketch shows the band
spread out perfectly flat, and in the
lower Illustration it is shown bent
into shape and fastened together.
As these little articles can be eas-
ily made at a very trifling cost, they
should not be forgotten at those times
set aside for preparing work for bar
zars.
NOODLES AND OTHER THINGS*
Suggestions for the Table That Will
Appeal to the Majority of
Those Assembled;/-!
- Beat up one egg, add a little salt,
tfeh pepper and grated - nutmeg, and
enough sifted flour to make a stiff
dough. Knead on a floured baking;
board until smooth and elastic. Roll
out as thin as a wafer, and cut with
a noodle cutter; then cook in boiling
salted water or soup stock for 20
minutes;
Serve hot In soups. This paste may
fce spread on the bottom of inverted
dripping pans and baked in a hot
oven. Crease before removing from
the pan.
Calf’s Brains with Eggs.—Soak on©
calf’s brain in salted water, wash it
v?ell and remove the veins. Then
blanch it, and drain and chop it
pffiall. Melt one heaping tablespoon-
fui of butter in a saucepan;.when hot
add four well-beaten eggs, the calf’s
brains and seasoning of salt, pepper
and paprika. Now add one table-
spoonful of cream and cook for five
minutes, stirring all the time. Serve
with fingers of toasted bread.
Making Orange Cream Pudding.—
Dissolve two heaping .tablespoonfuls
of powdered gelatine in one cupful
Df boiling water, then add two cup-
fuls of sugar, two cupfuls of strained
orange juice and the yolks of three
Dggs. Beat all well together, then
add two cupfuls of whipped cream,
pour into a wet mold and turn out
when firm.
Serve with stewed fruit.
Mushrooms and Macaroni.—Heat
half a cupful of cream or milk in the
chafing dish; add two heaping table-
spoonsful of butter, half a cupful of
chopped canned mushrooms, one cup-
ful of cold boiled macaroni and four
well-beaten eggs. Stir over boiling
water for ten minutes and season to
taste with salt, pepper and grated nut-
meg.
MAKES A GOOD BOILED DISH
“Pepper Pot” May Be Recommended
as a Substantial Feature for
the Dinner.
Use either a knuckle of veal or »
fowl or the carcass of a fowl boiled
with two pounds of honeycomb and
two pounds of plain tripe. Wash the
cleaned tripe thoroughly, scald it,
bring it to a boil and wash in cold
water. Put it into the soup-kettle
with the other meat. Add four quarts
rf cold water, bring slowly to a boil
and simmer for six hours or until the
tripe is tender. When tripe is tendeir
remove and strain the stock. Set;
bcth away to cool quickly. An hour'
before dinner the next day cut the
tripe into squares and the meat int©~
dice. Pare four potatoes and cut
them into blocks, then make 50 small:
suet balls. (To do this, chop a cupful'
of suet, adding gradually a cupful of
flour and a hal| teaspoon of salt. Addi
slowly sufficient water to moisten; do
not make them wet. Dust the hands’
with flour and roll the mixture quick-
ly into balls the size of small mar-
ties.) Skim the stock, put it into a
kettle, add chilies, onions, a table-
spoonful of thyme, of salt and a salt-
spoonful of celery seed. Boil for ten
minutes, add potato blocks, bring
again to a boil, add tripe, the meat
dice and the suet balls. Cover and
boi? for 15 minutes. Serve hot with-
out breaking potatoes.—Exchange.
Peach Dumplings.
Pare, halve and pit six large, ripe
peaches and place the halves together
as they are cut. Make a dough pre-
cisely the same as for shortening, roll
thin—and cut with a large round cut-
ter. Lay half a peach cut side up in
the center of each, put a smalt bit
of butter and three drops of vanilla in
the center of each peach on the forms.
Then place the* remaining halves of
the peaches in position, fold the dough
over, roll gently in the hand to make
ball shaped, lay thef on a, buttered
plate, but not closely, set in a steamer
and steam 20 minutes. Serve hot
with peach or any sauce preferred.
Apple Cream.
Peel three pounds of apples, remove
the cores and cut them in thin slices.
Put them into a saucepan with one-
half pound of crushed sugar, the rind
of a lemon finely shredded, one-half
ounce of. ground ginger and four table-
spoons of red wine. Let them simmer
until they are soft enough to press
through a sieve, then put them in a
dish and allow them to cool. Boil a
quart of cream or new. milk with
some nutmeg, add the apples to it,
beating all thoroughly. Time to sim-
mer, about one-half hour.
Peach Imperial.
When canning peaches there is al-
ways a surplus of juice. Into the ice
cream freezer put a quart of this
juice. When almost frozen add the
beaten white of an egg; when frozen
this is of a delicate pink color and is
delicious. To serve, on the apex of
each mound place half a fresh peach
dusted with powdered sugar.
By placing a few lumps of loaf-su-
gar In the oven nearest the fire when
baking pastry the bop crusts will cook
a lovely browu
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Vernor, J. E. The Lampasas Daily Leader. (Lampasas, Tex.), Vol. 9, No. 3399, Ed. 1 Saturday, November 16, 1912, newspaper, November 16, 1912; Lampasas, Texas. (https://texashistory.unt.edu/ark:/67531/metapth889695/m1/3/: accessed July 18, 2024), University of North Texas Libraries, The Portal to Texas History, https://texashistory.unt.edu.; crediting Lampasas Public Library.