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Rh them medicine, and undoubtedly gave them too much. Of course it was only water, but it was out of a bottle, and she always shook the bottle and counted the drops, which gave it a certain medicinal quality. On this occasion, however, she did not give Peter his draught, for just as she had prepared it, she saw a look on his face that made her heart sink.

"Get your things, Peter," she cried, shaking.

"No," he answered, pretending indifference, "I am not going with you, Wendy."

"Yes, Peter."

"No."

To show that her departure would leave him unmoved, he skipped up and down the room, playing gaily on his heartless pipes. She had to run about after him, though it was rather undignified.

"To find your mother," she coaxed.

Now, if Peter had ever quite had a mother, he no longer missed her. He could do very well without one. He had thought them out, and remembered only their bad points.

"No, no," he told Wendy decisively; "perhaps she would say I was old, and I just want always to be a little boy and to have fun."

"But, Peter——"

"No."

And so the others had to be told. Rh

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Rh "Peter isn't coming."

Peter not coming! They gazed blankly at him, their sticks over their backs, and on each stick a bundle. Their first thought was that if Peter was not going he had probably changed his mind about letting them go.

But he was far too proud for that. "If you find your mothers," he said darkly, "I hope you will like them."

The awful cynicism of this made an uncomfortable impression, and most of them began to look rather doubtful. After all, their faces said, were they not noodles to want to go?

"Now then," cried Peter, "no fuss, no blubbering; good-bye, Wendy"; and he held out his hand cheerily, quite as if they must really go now, for he had something important to do.

She had to take his hand, as there was no indication that he would prefer a thimble.

"You will remember about changing your flannels, Peter?" she said, lingering over him. She was always so particular about their flannels.

"Yes."

"And you will take your medicine?"

"Yes."

That seemed to be everything, and an awkward pause followed. Peter, however, was not the kind that breaks down before people. "Are you ready. Tinker Bell?" he called out. Rh

license: Creative Commons - Attribution Share-Alike - https://creativecommons.org/licenses/by-sa/4.0/

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Rh "Ay! ay!"

"Then lead the way."

Tink darted up the nearest tree; but no one followed her, for it was at this moment that the pirates made their dreadful attack upon the redskins. Above, where all had been so still, the air was rent with shrieks and the clash of steel. Below, there was dead silence. Mouths opened and remained open. Wendy fell on her knees, but her arms were extended toward Peter. All arms were extended to him, as if suddenly blown in his direction; they were beseeching him mutely not to desert them. As for Peter, he seized his sword, the same he thought he had slain Barbecue with, and the lust of battle was in his eye. Rh

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text: Peter and Wendy - Margaret Ogilvy/Chapter 11


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IV.] to segregation is paramount; local and clannish feeling prevails, stifling the growth of any wider and nobler sense of national unity and common interests; each little tribe or section is jealous of and dreads the rest; the struggle for existence arrays them in hostility against each other; or, at the best, the means of constant and thorough communication among individuals of the different parts of the country is wanting, along with the feelings which should impel to it. Thus all the diversifying tendencies are left to run their course unchecked; varieties of circumstance and experience, the subtler and more indirect influences of climate and mode of life, the yet more undefinable agencies which have their root in individual and national caprice, gradually accumulate their discordant effects about separate centres, and local varieties of speech arise, which grow into dialects, and these into distinct and, finally, widely dissimilar languages. The rate at which this separation will go on depends, of course, in no small degree, upon the general rate of change of the common speech; as the dialects can only become different by growing apart, a sluggishness of growth will keep them longer together—and that, not by its direct operation alone, but also by giving the weak forces of an imperfect and scanty communication opportunity to work more effectively in counteraction of the others. Thus all the influences which have already been referred to as restricting the variation of a language from generation to generation are, as such, equally effective in checking its variation from portion to portion of a people. But the most important of them also contribute to the same result in another way, by directly strengthening and extending the bonds of community. Culture and enlightenment give a wonderful cohesive force; they render possible a wide political unity, maintenance of the same institutions, government under the same laws; they facilitate community of memories and traditions, and foster national feeling; they create the wants and tastes which lead the people of different regions to mix with and aid one another, and they furnish the means of ready and frequent intercourse: all of which make powerfully for linguistic unity also. A


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160 literature, sacred or heroic, tends effectively in the same direction. But of more account than all is a written literature, and an organized and pervading system of instruction, whereby the same expressions for thought, feeling, and experience are set as models before the eyes of all, and the most far-reaching and effective style of linguistic communication is established.

Moreover, that same necessity of mutual understanding which makes and preserves the identity of language throughout a community has power also to bring forth identity out of diversity. No necessary and indissoluble tie binds any human being to his own personal and local peculiarities of idiom, or even to his mother-tongue; habit and convenience alone make them his; he is ever ready to give them up for others, when circumstances make it worth his while to do so. The coarse and broad-mouthed rustic whom the force of inborn character and talent brings up to a position among cultivated men, wears off the rudeness of his native dialect, and learns to speak as correctly and elegantly, perhaps, as one who has been trained from his birth after the best models. Those who come up from among the dialects of every part of Britain to seek their fortune in the metropolis acquire some one of the forms of English speech which flourish there; and, even if they themselves are unable ever to rid themselves wholly of provincialisms, their children may grow up as thorough cockneys as if their families had never lived out of hearing of Bow bells. Any one of us who goes to a foreign land and settles there, identifying himself with a community of strange speech, learns to talk with them, as well as his previously formed habits will let him, and between his descendants and theirs there will be no difference of language, however unlike they may be in hue and feature. If adventurers of various race and tongue combine themselves together in a colony and take up their abode in some wild country, their speech at once begins to undergo a process of assimilation, which sooner or later makes it one and homogeneous: how rapidly this end shall be attained, and whether some one element shall absorb the rest, or whether all shall contribute equally to the resulting


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IV.] dialect, must be determined by the special circumstances of the case. Of the multitudes of Germans whom emigration brings to our shores, some establish themselves together in considerable numbers: they cover with their settlements a tract in the West, or fill a quarter in some of our large towns and cities. They form, then, a kind of community of their own, in the midst of the greater community which surrounds them, having numerous points of contact with the latter, but not absorbed into its structure: there are enough speakers of English among them to furnish all the means of communication with the world about them which they need; they are proud of their German nationality and cling to it; they have their own schools, paper, books, preachers—and their language, though sure to yield finally to the assimilating influences which surround it, may be kept up, possibly, for generations. So also with a crowd of Irish, clustered together in a village or suburb, breeding in and in, deriving their scanty instruction from special schools under priestly care: their characteristic brogue and other peculiarities of word and phrase may have an indefinite lease of life. But, on the other hand, families of foreign nationality scattered in less numbers among us can make no effective resistance to the force which tends to identify them thoroughly with the community of English speakers, and their language is soon given up for ours.

There is evidently no limit to the scale upon which such fusion and assimilation of speech may go on. The same causes which lead an individual, or family, or group of families, to learn and use another tongue than that which they themselves or their fathers have been accustomed to speak, may be by historical circumstances made operative throughout a whole class, or over a whole region. When two communities are combined into one, there comes to be but one language where before there were two. A multiplication and strengthening of the ties which bind together the different sections of one people tends directly toward the effacement of already existing varieties of dialect, and the production of linguistic uniformity.

Such effacement and assimilation of dialectic varieties, not


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162 less than dissimilation and the formation of new dialects, are all the time going on in human communities, according as conditions favour the one or the other class of effects; and a due consideration of both is necessary, if we would comprehend the history of any tongue, or family of tongues. Let us look at one or two examples, which shall serve to illustrate their joint and mutual workings, and to set forth more clearly the truth of the principles we have laid down.

We will consider first the history of that one among the prominent literary languages of the present day which has most recently attained its position, namely the German. From the earliest dawn of history, Germany has been filled with a multitude of more or less discordant dialects, each occupying its own limited territory, and no one of them better entitled than any other to set itself up as the norm of correct German speech. How far back their separation goes, it is impossible to tell; whence, when, and how the first Germanic tribe entered central Europe, that its tongue might become there the mother of so many languages, crowding Germany and Scandinavia, and spreading, through England, even to the shores and prairies of a new world; or whether the beginnings of dialectic division were made before the entrance of the race into its,present seats—these are secrets which will never be fully disclosed. There were sweeping changes in the range and character of the Germanic dialects during those ages of migration and strife when Germany and Rome were carrying on their life and death struggle. Whole branches of the German race, among them some of the most renowned and mighty, as the Goths and Vandals, wholly lost their existence as separate communities, being scattered and absorbed into other communities, and their languages also ceased to exist. Leagues and migrations, intestine struggles and foreign conquests, produced fusions and absorptions, extensions, contractions, and extinctions, in manifold variety; but without any tendency to a general unity: and three centuries and a half ago, when the modern German first put forth its claim to stand as the common language of Germany, there was in that country the same Babel of discordant speech as at the


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 CHAPTER XII

THE CHILDREN ARE CARRIED OFF

pirate attack had been a complete surprise: a sure proof that the unscrupulous Hook had conducted it improperly, for to surprise redskins fairly is beyond the wit of the white man.

By all the unwritten laws of savage warfare it is always the redskin who attacks, and with the wiliness of his race he does it just before the dawn, at which time he knows the courage of the whites to be at its lowest ebb. The white men have in the meantime made a rude stockade on the summit of yonder undulating ground, at the foot of which a stream runs, for it is destruction to be too far from water. There they await the onslaught, the inexperienced ones clutching their revolvers and treading on twigs, but the old hands sleeping tranquilly until just before the dawn. Through the long black night the savage scouts wriggle, snake-like, among the grass without stirring a blade. The brushwood closes behind them as silently as sand into which a mole has dived. Not Rh

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Rh a sound is to be heard, save when they give vent to a wonderful imitation of the lonely call of the coyote. The cry is answered by other braves; and some of them do it even better than the coyotes, who are not very good at it. So the chill hours wear on, and the long suspense is horribly trying to the paleface who has to live through it for the first time; but to the trained hand those ghastly calls and still ghastlier silences are but an intimation of how the night is marching.

That this was the usual procedure was so well-known to Hook that in disregarding it he cannot be excused on the plea of ignorance.

The Piccaninnies, on their part, trusted implicitly to his honour, and their whole action of the night stands out in marked contrast to his. They left nothing undone that was consistent with the reputation of their tribe. With that alertness of the senses which is at once the marvel and despair of civilised peoples, they knew that the pirates were on the island from the moment one of them trod on a dry stick; and in an incredibly short space of time the coyote cries began. Every foot of ground between the spot where Hook had landed his forces and the home under the trees was stealthily examined by braves wearing their moccasins with the heels in front. They found only one hillock with a stream at its base, so that Hook had no choice; here he must establish Rh

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Rh and wait for just before the dawn. Everything being thus mapped out with almost diabolical cunning, the main body of the redskins folded their blankets around them, and in the phlegmatic manner that is to them the pearl of manhood squatted above the children's home, awaiting the cold moment when they should deal pale death.

Here dreaming, though wide-awake, of the exquisite tortures to which they were to put him at break of day, those confiding savages were found by the treacherous Hook. From the accounts afterwards supplied by such of the scouts as escaped the carnage, he does not seem even to have paused at the rising ground, though it is certain that in the grey light he must have seen it: no thought of waiting to be attacked appears from first to last to have visited his subtle mind; he would not even hold off till the night was nearly spent; on he pounded with no policy but to fall to. What could the bewildered scouts do, masters as they were of every war-like artifice save this one, but trot helplessly after him, exposing themselves fatally to view, the while they gave pathetic utterance to the coyote cry.

Around the brave Tiger Lily were a dozen of her stoutest warriors, and they suddenly saw the perfidious pirates bearing down upon them. Fell from their eyes then the film through which they had looked at victory. No more would they torture Rh

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Rh at the stake. For them the happy hunting-grounds now. They knew it; but as their fathers' sons they acquitted themselves. Even then they had time to gather in a phalanx that would have been hard to break had they risen quickly, but this they were forbidden to do by the traditions of their race. It is written that the noble savage must never express surprise in the presence of the white. Thus terrible as the sudden appearance of the pirates must have been to them, they remained stationary for a moment, not a muscle moving; as if the foe had come by invitation. Then, indeed, the tradition gallantly upheld, they seized their weapons, and the air was torn with the war-cry; but it was now too late.

It is no part of ours to describe what was a massacre rather than a fight. Thus perished many of the flower of the Piccaninny tribe. Not all unavenged did they die, for with Lean Wolf fell Alf Mason, to disturb the Spanish Main no more, and among others who bit the dust were Geo. Scourie, Chas. Turley, and the Alsatian Foggerty. Turley fell to the tomahawk of the terrible Panther, who ultimately cut a way through the pirates with Tiger Lily and a small remnant of the tribe.

To what extent Hook is to blame for his tactics on this occasion is for the historian to decide. Had he waited on the rising ground till the proper hour he and his men would probably have been Rh

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Rh butchered; and in judging him it is only fair to take this into account. What he should perhaps have done was to acquaint his opponents that he proposed to follow a new method. On the other hand, this, as destroying the element of surprise, would have made his strategy of no avail, so that the whole question is beset with difficulties. One cannot at least withhold a reluctant admiration for the wit that had conceived so bold a scheme, and the fell genius with which it was carried out.

What were his own feelings about himself at that triumphant moment? Fain would his dogs have known, as breathing heavily and wiping their cutlasses, they gathered at a discreet distance from his hook, and squinted through their ferret eyes at this extraordinary man. Elation must have been in his heart, but his face did not reflect it: ever a dark and solitary enigma, he stood aloof from his followers in spirit as in substance.

The night's work was not yet over, for it was not the redskins he had come out to destroy; they were but the bees to be smoked, so that he should get at the honey. It was Pan he wanted, Pan and Wendy and their band, but chiefly Pan.

Peter was such a small boy that one tends to wonder at the man's hatred of him. True he had flung Hook's arm to the crocodile, but even this and the increased insecurity of life to which it led, owing to the crocodile's pertinacity, hardly Rh

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User:The spesh man

To see my page, go to my Wikipedia page

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Rh for a vindictiveness so relentless and malignant. The truth is that there was a something about Peter which goaded the pirate captain to frenzy. It was not his courage, it was not his engaging appearance, it was not—. There is no beating about the bush, for we know quite well what it was, and have got to tell. It was Peter's cockiness.

This had got on Hook's nerves; it made his iron claw twitch, and at night it disturbed him like an insect. While Peter lived, the tortured man felt that he was a lion in a cage into which a sparrow had come.

The question now was how to get down the trees, or how to get his dogs down? He ran his greedy eyes over them, searching for the thinnest ones. They wriggled uncomfortably, for they knew he would not scruple to ram them down with poles.

In the meantime, what of the boys? We have seen them at the first clang of weapons, turned as it were into stone figures, open-mouthed, all appealing with outstretched arms to Peter; and we return to them as their mouths close, and their arms fall to their sides. The pandemonium above has ceased almost as suddenly as it arose, passed like a fierce gust of wind; but they know that in the passing it has determined their fate.

Which side had won? Rh

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Rh The pirates, listening avidly at the mouths of the trees, heard the question put by every boy, and alas, they also heard Peter's answer.

"If the redskins have won," he said, "they will beat the tom-tom; it is always their sign of victory."

Now Smee had found the tom-tom, and was at that moment sitting on it. "You will never hear the tom-tom again," he muttered, but inaudibly of course, for strict silence had been enjoined. To his amazement Hook signed to him to beat the tom-tom, and slowly there came to Smee an understanding of the dreadful wickedness of the order. Never, probably, had this simple man admired Hook so much.

Twice Smee beat upon the instrument, and then stopped to listen gleefully.

"The tom-tom," the miscreants heard Peter cry; "an Indian victory!"

The doomed children answered with a cheer that was music to the black hearts above, and almost immediately they repeated their good-byes to Peter. This puzzled the pirates, but all their other feelings were swallowed by a base delight that the enemy were about to come up the trees. They smirked at each other and rubbed their hands. Rapidly and silently Hook gave his orders: one man to each tree, and the others to arrange themselves in a line two yards apart. Rh

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 F. D. Maurice about the same time and for the same reasons under the disguise of Christian Socialism they would level everything into nothingness, if they could. They have triumphed, and their names are honoured above those of most men of their generation. No writers of our time have done more for truth and manliness, or sown seed more likely to bear fruit in its season. It was in 1859 that Charles Kingsley was appointed to his Cambridge professorship, and we owe at least two of his best works to his study of what, at that University, is called 'Modern History.'


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 CHAPTER XIII

DO YOU BELIEVE IN FAIRIES?

more quickly this horror is disposed of the better. The first to emerge from his tree was Curly. He rose out of it into the arms of Cecco, who flung him to Smee, who flung him to Starkey, who flung him to Bill Jukes, who flung him to Noodler, and so he was tossed from one to another till he fell at the feet of the black pirate. All the boys were plucked from their trees in this ruthless manner; and several of them were in the air at a time, like bales of goods flung from hand to hand.

A different treatment was accorded to Wendy, who came last. With ironical politeness Hook raised his hat to her, and, offering her his arm, escorted her to the spot where the others were being gagged. He did it with such an air, he was so frightfully distinguè, that she was too fascinated to cry out. She was only a little girl.

Perhaps it is tell-tale to divulge that for a moment Hook entranced her, and we tell on her only because her slip led to strange results. Had Rh

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Mr. George Augustus Sala was born in London about the year 1826. He is the son of a Portuguese gentleman, who married an English lady. Having adopted literature as his profession, Mr. Sala became a writer in 'Household Words,' which was edited by the late Charles Dickens. He also contributed to the 'Illustrated London News,' 'Cornhill Magazine,' and other papers and periodicals, until, in 1863, he went out to the United States as special correspondent for the 'Daily Telegraph.' On his return, he published his observations under the title of 'My Diary in America in the Midst of War.'

He also wrote a series of very graphic letters for the 'Daily Telegraph' from Algeria, during the Emperor's visit to that colony.

The following is a list of Mr. Sala's best-known works: 'A Journey due North: a Residence in Russia,' 1856; 'How I tamed Mrs. Cruiser,' 1858; 'Twice Round the Clock,' 1859; 'Gaslight and Daylight,' 1859; 'The Baddington Peerage,' 1860; 'Lady Chesterfield's Letters to her Daughter,' 1860; 'William Hogarth,' 1860; 'Looking at Life,' 1860; 'Make your Game,' 1860; 'Dutch Pictures,' 1861; 'Accepted Addresses,' 1862; 'Breakfast in Bed,' 1863; 'After Breakfast;' 'The Perfidy of Captain Slyboots,' 1863; 'Quite Alone' (finished by another writer), 1864; 'Robson: a Sketch,' 1864; 'Seven Sons of Mammon,' 1864; 'My Diary in America in the Midst of War,' 1865; 'From Waterloo to the Peninsula,' 1866; 'A Trip to Barbary by a Roundabout Route,' 1866; 'The Strange Adventures of Captain Dangerous,' 1869; 'The Two Prima Donnas,' 1869; 'Rome and Venice,' 1869.

'Gaslight and Daylight' is composed of short papers of very great humour and merit. 'Papers Humorous and Pathetic' contains 'The Key of the Street,' 'Colonel Quagg's Conversion,' and other sketches, arranged by the author in a form suitable for public reading. Better papers for


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Author:George Augustus Henry Sala

Works

 * A Journey due North: a Residence in Russia 1856
 * How I tamed Mrs. Cruiser 1858
 * Twice Round the Clock 1859
 * Gaslight and Daylight 1859
 * The Baddington Peerage 1860
 * Lady Chesterfield's Letters to her Daughter, 1860
 * "The Ship-Chandler" in The Welcome Guest, 1 (1860)
 * William Hogarth 1860
 * Looking at Life 1860
 * Make Your Game 1860
 * Dutch Pictures 1861
 * Accepted Addresses 1862
 * Breakfast in Bed, 1863
 * After Breakfast 1863
 * The Perfidy of Captain Slyboots 1863
 * Quite Alone 1864 (finished by another writer)
 * Robson: a Sketch 1864
 * Seven Sons of Mammon 1864
 * My Diary in America in the Midst of War 1865
 *  From Waterloo to the Peninsula 1866
 * A Trip to Barbary by a Roundabout Route 1866
 *  The Strange Adventures of Captain Dangerous 1869
 * The Two Prima Donnas 1869
 *  Rome and Venice 1869
 *  Gaslight and Daylight

Works about Sala

 * (1892) by Harry How.
 * (1892) by Harry How.
 * (1892) by Harry How.
 * (1892) by Harry How.
 * (1892) by Harry How.

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Rh she haughtily unhanded him (and we should have loved to write it of her), she would have been hurled through the air like the others, and then Hook would probably not have been present at the tying of the children; and had he not been at the tying he would not have discovered Slightly's secret, and without the secret he could not presently have made his foul attempt on Peter's life.

They were tied to prevent their flying away, doubled up with their knees close to their ears; and for this job the black pirate had cut a rope into nine equal pieces. All went well with the trussing until Slightly's turn came, when he was found to be like those irritating parcels that use up all the string in going round and leave no tags with which to tie a knot. The pirates kicked him in their rage, just as you kick the parcel (though in fairness you should kick the string); and strange to say it was Hook who told them to belay their violence. His lip was curled with malicious triumph. While his dogs were merely sweating because every time they tried to pack the unhappy lad tight in one part he bulged out in another, Hook's master mind had gone far beneath Slightly's surface, probing not for effects but for causes; and his exultation showed that he had found them. Slightly, white to the gills, knew that Hook had surprised his secret, which was this, that no boy so blown out could use Rh

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Rh a tree wherein an average man need stick. Poor Slightly, most wretched of all the children now, for he was in a panic about Peter, bitterly regretted what he had done. Madly addicted to the drinking of water when he was hot, he had swelled in consequence to his present girth, and instead of reducing himself to fit his tree he had, unknown to the others, whittled his tree to make it fit him.

Sufficient of this Hook guessed to persuade him that Peter at last lay at his mercy, but no word of the dark design that now formed in the subterranean caverns of his mind crossed his lips; he merely signed that the captives were to be conveyed to the ship, and that he would be alone.

How to convey them? Hunched up in their ropes they might indeed be rolled down hill like barrels, but most of the way lay through a morass. Again Hook's genius surmounted difficulties. He indicated that the little house must be used as a conveyance. The children were flung into it, four stout pirates raised it on their shoulders, the others fell in behind, and singing the hateful pirate chorus the strange procession set off through the wood. I don't know whether any of the children were crying; if so, the singing drowned the sound; but as the little house disappeared in the forest, a brave though tiny jet of smoke issued from its chimney as if defying Hook.

Hook saw it, and it did Peter a bad service. It Rh

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 Page

Sauces:

Sandwiches—hot or cold:

Soups and chowders:

Liver and other meat organs:

Salads—hot or cold:

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 FOODS AND NUTRITION DIVISION ⚫ BUREAU OF HOME ECONOMICS

EAT is a food it pays to buy with thrift and cook with care.

Meat is highly prized for its food value as well as flavor. All kinds of lean meats provide body-building proteins, iron, and some of the vitamins needed for good health. Even richer in iron and vitamins than the muscle meats are liver and other meat organs.

The cheaper grades and cuts of meat, though fairly lean and not so tender, if prepared right are just as full of food value and every bit as tasty as the higher-priced steaks and roasts. Chief difference is they take more time in the cooking and more skill in the seasoning. With a few scientific pointers on cooking and a spirit of adventure toward trying new ways and new flavors, appetizing, nourishing meat dishes can be prepared to suit any family budget.

This bulletin gives suggestions for selecting and cooking the cheaper cuts of beef, pork, lamb, and veal.

Meat is one of the more expensive foods to produce, so guard against waste at every step from butcher's block to serving platter. And to make your own meat dollars go further, learn to be a thrifty meat shopper.

Cuts differ in tenderness according to the part of the animal from which they are taken, and to age and fatness of the animal. Cuts differ also in the amount of bone and gristle they contain and in the direction the muscles run. All these points have their effect on price.

1

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 The tender cuts of beef as a rule come from the rib and loin and make up about a fourth of the carcass. The other three-fourths are the less tender, less expensive cuts. Classified according to their use in cooking, these less expensive beef cuts are: Steaks—chuck, shoulder, flank, round, rump. Pot roasts—chuck ribs, cross arm, clod, round, rump. Stews—neck, plate, brisket, flank, shank, heel of round.

In plump young lamb and pork all cuts are tender. With veal, rib and loin are generally more tender than the rest of the carcass. The cheaper cuts of lamb, pork, and veal—that is, shoulder, breast, and shank meat—make good chops, roasts, pot roasts, and stews.

Learn the cuts of meat so you can name them when you see them. The best teacher is the reliable meat dealer. Arrange to do your marketing at the time of day when he can help you. Talk over your needs with him. In addition, study charts that show how meat-animal carcasses are divided and what the different cuts look like. Such charts may vary slightly because styles of cutting meat differ from one part of the country to another. In all meat cutting, however, the object is to divide the thickly fleshed portions from the thinly fleshed and to separate the tender from the less tender meat for convenience in cooking.

Study the local markets and patronize those handling the kind of meat that fits your budget.

The leaner grades of meat are less expensive than the well-fatted ones. United States grade marks are a great help in selecting meat. In general, U. S. Commercial grade is medium fat beef, and the U. S. Utility grade is thin beef. Not all beef is marked with a Federal grade stamp, but when consumers demand it, most retailers will arrange to provide graded meat. Lamb and veal as well as beef are graded by the Government when the meat packer or distributor asks for the service and pays for it. At present the Government is grading pork on contract orders only.

The grade stamp is not the same as the stamp which tells that meat has passed Federal inspection and is wholesome food. Graded meat carries in addition to the round purple inspection stamp a ribbon stamp that tells the grade or quality.

In making purchases, take advantage of the advertised meat "specials." Plan meals well ahead of time. If you have a cold place for left-overs, you save time and fuel by cooking a larger piece of meat than is needed for one meal. Cooked meat is excellent sliced cold, and every tidbit can go into tasty dishes, hot or cold. 2

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 To cut down fuel costs, select meat that can be cooked on top of the stove, that is, unless you are using a coal or wood stove for heating the kitchen, or for some other purpose, and your oven is hot anyway.

Ready-to-eat meats and canned meat have an important place on the carefully planned shopping list. Canned meat is already cooked and, like left-over meat, can be quickly turned into many a good dish.

Preparing a cut of meat for the pan may call for a certain amount of trimming. Save any well-flavored lean tidbits to make stew or to grind for meat patties. Save the fat trimmings. If they have a good flavor, render or melt them down at low heat, strain the drippings, store in a covered container in a dry, cold place, and use the fat for cooking. It is especially important in wartime that no fat be wasted. Return any surplus fat to the processor, if practicable. Otherwise make into soap any fat not suitable for food. Save the bones for soup.

Fresh meat spoils quickly and easily; so keep it cold, and of course, clean. How long meat can be kept safely depends on its condition when you receive it and how cold it is kept.

As soon as fresh meat, ground or in the piece, arrives in the kitchen, take off the wrapping paper and store the meat loosely covered in a cold place. If you do not have a refrigerator or some other place just as cold, cook the meat promptly. Ground meat is very perishable. It spoils quickly even in a cold place, so cook it within 24 hours. If meat in the piece is to be kept as long as 2 days, store it, if possible, at 45° F. or colder. Meat may be kept safely even longer in the freezing compartment of a refrigerator.

Liver, kidney, sweetbreads, brains, and other meat organs spoil more quickly than other cuts of meat. Cook them promptly.

Frozen meat requires special care. Thaw it slowly and cook as soon as possible. Do not refreeze it. Frozen meat, once it is thawed, is more perishable than chilled meat.

The modern type of very mildly cured ham should be stored in the same way as fresh meat, in the refrigerator or other cold place. Strongly cured meat should be kept in a cool, dry, dark place that is tightly screened.

When ready to cook fresh or mildly cured meat, wipe it off with a clean cloth wrung out of cold water. Do not soak the meat in water—soaking draws out juice and with it some of the flavor and food value. An old ham or strongly cured pork shoulder, however, generally needs thorough scrubbing. They may require overnight soaking in water to remove some salt.

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Roast or broil a tender, well-fatted cut in an uncovered pan. Add no water. Water in a covered pan makes steam which forces out juice and causes the meat to lose flavor and weight. Tender, well-fatted meat holds its juices, cooks perfectly in an open pan if moderate heat is used.

Tough meat, on the other hand, requires long, slow cooking in a covered pan with water or steam. So turn the less tender cuts into pot roast, stew, or some other braised dish. Or, grind them and cook the same as tender meat. Meat cooked in water or steamed is juicier if cooled in the broth for an hour or longer.

Regardless of cut, add fat to very lean beef, lamb, and most veal for richness and good flavor. Then cook as braised steaks and chops, oven-braised meat, pot roast, or stew.

Moderate heat cooks meat evenly and makes it tender. Moderate heat also keeps losses through cooking low, so there is more meat left to serve for each pound purchased. Browning meat develops the rich flavor; however, it may increase the cooking losses somewhat.

To make the most of food value and flavor, cook meat until it is tender, but don't overcook. Cook stuffed roasts and braised or stewed cuts until the meat is tender when speared with a fork or a skewer. Be sure to cook pork well done as a health safeguard. It sometimes contains the trichina parasite, which must be destroyed by thorough cooking or by special methods of processing; otherwise it may cause illness,

When to season meat with salt and pepper and whether to flour or not are questions on which the opinions of cooks differ. Really it does not matter whether salt and pepper are added to meat just before, after, or during cooking. Likewise, it does not matter greatly whether meat is floured or not. Salt draws out juice from meat, so in any case do not add it until ready to cook, unless the meat is sprinkled with flour.

Try new flavors in meat dishes. That is the way the expert chefs invent their specialties. Garden herbs and other seasonings add zest to many a homely dish at little cost. The following are particularly good with meat: Onions, tomatoes, sage, thyme, sweet, basil, leaf savory, bay leaf, mint leaves, parsley (fresh or dried), celery tops (fresh or dried), celery seed, caraway seed, cloves, pepper, paprika, green peppers, curry, grated horseradish, garlic, and many others.

In wartime, you may not find all these spices and seasonings on the grocer's shelf. However, some of the condiment plants can be grown in 4

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 your own garden or window box. If you cannot get the seasonings suggested, try what you do have available, or they can, of course, be omitted entirely.

Regardless of seasonings which you may or may not be able to get, combine meat with other foods, as in croquettes, or hash, or meat pie. Skill in combining foods plus knowledge of food values is the key to interesting, appetizing, balanced meals. Meat is a very flavorful food. Make it go as far as possible in toning up bland foods.

Save all left-over meat, gravy, or drippings. Make broth of the bones. Keep left-over cooked meat cold, and serve as sliced meat or in salad. Or use left-over meat with other foods in appetizing hot dishes such as stuffed peppers, chop suey, curry, browned hash, croquettes.

Recipes included here are typical of hundreds of others that might be given. Those recipes in which definite quantities are stated are planned to yield five to six servings, unless otherwise noted. Other recipes are in the form of suggested combinations, with quantities left to the judgment of the cook. All measures given are level. only simple equipment is called for, and top-of-stove cooking is given the preference because of economy in fuel. No distinction is made in the method of cooking fresh meat that has been chilled and thawed, frozen meat—both are cooked slowly with moderate heat.

ORK shoulder and spareribs, lamb shoulder and breast all make excellent roasts in the moderate price range. If you bone the shoulder, the roast will be as easy to carve as a loaf of bread. With shoulder and other bony cuts, allow from ¾ to 1 pound of the untrimmed, unboned cut for each person to be served. However, a worth-while roast should weigh at least 3 pounds before it is trimmed and boned.

To roast a tender cut evenly, use a shallow pan with a rack in the bottom of the pan. The hot air moves more freely around the meat than in a pan with high sides. The rack in the bottom of the pan keeps the meat from sticking. Any cheap rack will do.

Start a roast with the fat side up so that it will be a self-baster. Do not add water to the pan and do not cover. Turn the meat from time to time so that all parts will cook evenly.

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Rh dried up any trickle of pity for him that may have remained in the pirate's infuriated breast.

The first thing he did on finding himself alone in the fast falling night was to tiptoe to Slightly's tree, and make sure that it provided him with a passage. Then for long he remained brooding; his hat of ill omen on the sward, so that a gentle breeze which had arisen might play refreshingly through his hair. Dark as were his thoughts his blue eyes were as soft as the periwinkle. Intently he listened for any sound from the nether world, but all was as silent below as above; the house under the ground seemed to be but one more empty tenement in the void. Was that boy asleep, or did he stand waiting at the foot of Slightly's tree, with his dagger in his hand?

There was no way of knowing, save by going down. Hook let his cloak slip softly to the ground, and then biting his lips till a lewd blood stood on them, he stepped into the tree. He was a brave man, but for a moment he had to stop there and wipe his brow, which was dripping like a candle. Then silently he let himself go, into the unknown.

He arrived unmolested at the foot of the shaft, and stood still again, biting at his breath, which had almost left him. As his eyes became accustomed to the dim light various objects in the home under the trees took shape; but the only one on Rh

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 ROAST PORK SHOULDER

Bone the shoulder.

To roast use open shallow pan, with rack and no water. Keep the oven heat moderate. Start the meat fat side up; turn several times for even cooking. Cook well done.

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Rh which his greedy gaze rested, long sought for and found at last, was the great bed. On the bed lay Peter fast asleep.

Unaware of the tragedy being enacted above, Peter had continued, for a little time after the children left, to play gaily on his pipes: no doubt rather a forlorn attempt to prove to himself that he did not care. Then he decided not to take his medicine, so as to grieve Wendy. Then he lay down on the bed outside the coverlet, to vex her still more; for she had always tucked them inside it, because you never know that you may not grow chilly at the turn of the night. Then he nearly cried; but it struck him how indignant she would be if he laughed instead; so he laughed a haughty laugh and fell asleep in the middle of it.

Sometimes, though not often, he had dreams, and they were more painful than the dreams of other boys. For hours he could not be separated from these dreams, though he wailed piteously in them. They had to do, I think, with the riddle of his existence. At such times it had been Wendy's custom to take him out of bed and sit with him on her lap, soothing him in dear ways of her own invention, and when he grew calmer to put him back to bed before he quite woke up, so that he should not know of the indignity to which she had subjected him. But on this occasion he had fallen at once into a dreamless sleep. One arm dropped Rh

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Rh over the edge of the bed, one leg was arched, and the unfinished part of his laugh was stranded on his mouth, which was open, showing the little pearls.

Thus defenceless Hook found him. He stood silent at the foot of the tree looking across the chamber at his enemy. Did no feeling of compassion stir his sombre breast? The man was not wholly evil; he loved flowers (I have been told) and sweet music (he was himself no mean performer on the harpsichord); and, let it be frankly admitted, the idyllic nature of the scene shook him profoundly. Mastered by his better self he would have returned reluctantly up the tree, but for one thing.

What stayed him was Peter's impertinent appearance as he slept. The open mouth, the drooping arm, the arched knee: they were such a personification of cockiness as, taken together, will never again one may hope be presented to eyes so sensitive to their offensiveness. They steeled Hook's heart. If his rage had broken him into a hundred pieces every one of them would have disregarded the incident, and leapt at the sleeper.

Though a light from the one lamp shone dimly on the bed Hook stood in darkness himself, and at the first stealthy step forward he discovered an obstacle, the door of Slightly's tree. It did not entirely fill the aperture, and he had been Rh

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Select a 5- to 6-pound fresh pork shoulder, skin it, and remove the bones. Make savory stuffing (p. 9). Sprinkle the meat on the inside with salt, and pepper, and pile in some of the stuffing. Begin to sew the edges of the shoulder together to form a pocket, and gradually work in the rest of the stuffing, but do not pack tightly.

Sprinkle the outside of the stuffed shoulder with salt and pepper, and if desired with flour also. Place the roast, fat side up, on a rack in a shallow pan. Do not add water and do not cover. Cook until tender in a moderate oven (325° F.). Allow about, 4 hours for a 5-pound picnic shoulder of pork. Turn the roast occasionally for even cooking. Make gravy with the pan drippings. Remove the strings before serving.

Select a 4- to 5-pound cured pork picnic shoulder, skin it, and remove the bones. Soak strongly cured meat overnight in cold water to cover, drain, and wipe dry. Mildly cured meat need not be soaked.

Make raisin stuffing (p. 10). Pile some of the stuffing into the shoulder, begin to sew the edges together to form a pocket, and gradually work in the rest of the stuffing, but do not pack rightly. Lay the stuffed shoulder, fat side up, on a rack in a shallow pan. Do not add water and do not cover.

Cook until tender in a very moderate oven (300°–325° F.). A 4- to 5-pound shoulder will require about 4 hours. Turn the meat from time to time for even cooking. Remove the strings before serving.

A 9- to 10- pound, long-cut shoulder makes an excellent roast and will serve 12 to 15 persons. cook this cut at very moderate heat also (300° F.) for 5 to 6 hours, or until the meat is tender.

Select 2 well-fleshed rib sections that match and weigh about 2 pounds each. Saw or crack the breastbone so it will be easy to carve between the ribs.

Make apple stuffing (p. 9). Lay one section of the ribs our flat, sprinkle with salt and pepper, and spread with the stuffing. Cover with the other section and sew the two together. sprinkle the outside with salt and pepper, and if desired with flour also. Lay the stuffed ribs on a rack in a shallow pan. Do not add water and do not cover.

Cook in a moderate oven (350°–375° F.) until the meat is tender and thoroughly done—allow about 1½ hours. Turn occasionally for even cooking. Remove the strings before serving. Make gravy from the pan drippings.

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Select a 3- to 4-pound shoulder of lamb, plump and well-fatted. Remove the fell or thin papery covering; take out all the bones and save them for broth. According to the way the shoulder blade is taken out, the shoulder may be stuffed and rolled, or stuffed to make a cushion. The cushion-style shoulder holds more stuffing and is easier to sew together than the roll. Either of these completely boned stuffed shoulders can be carved straight through in attractive slices of part meat and part stuffing.

Make mint stuffing (p. 10). Sprinkle the inside of the meat pocket with salt and pepper, pile the stuffing in lightly and sew the edges together. Sprinkle the outside with salt, pepper, and flour also if desired. Place the stuffed shoulder, fat side up, on a rack in a shallow pan. Do not add water and do not cover.

Cook until tender in a moderate oven (350° F.)—allow about 2½ hours. Turn occasionally for even cooking. Remove the strings before serving. Serve piping hot with gravy made from the pan drippings, or chill and serve cold.

Breast of lamb makes a good roast for two or three persons. Select a breast that includes the foreshank. Saw or crack the breastbone so that the roast can be carved between the ribs. Remove the foreshank, cut off the meat, and grind it for the forcemeat stuffing. Make a pocket in the breast by slipping the knife between the flesh and the ribs.

Make forcemeat stuffing (p. 10). Sprinkle the inside of the pocket with salt and pepper, pile all but ½ cup of the stuffing in lightly, and sew the edges together. Sprinkle the outside of the meat with salt and pepper, and if desired with flour also. Lay the stuffed breast, ribs down, on a rack in a shallow pan. Do not add water and do not cover.

Cook until tender in a moderately hot oven (375° F.)—allow about 1½ hours. Turn the roast occasionally for even cooking. Make gravy with the pan drippings. Remove the strings before serving.

Baked stuffed onions.—Choose a large, mild-flavored variety. Cut the onions in half crosswise and simmer in lightly salted water until about half done. Lift the onions out, drain, and arrange in a baking dish. Remove the centers without breaking the outer layers, chop, and add to the ½ cup of forcemeat stuffing. Fill the onion shells with this mixture, cover, and bake until tender at 375° F.—about ½ hour. Remove the cover from the baking dish during the last half of the cooking so that the onions will brown well on top.

Serve piping hot with the roast breast and gravy.

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ELL-SEASONED stuffings are good "extenders" for the cheaper cuts. Follow the same general rule for mixing and stuffing, but remember "variety is the spice of life" and try different seasonings now and then.

For the "dry" type of stuffing in the following recipes, use medium dry bread—3 to 5 days old. Pick the pieces of bread apart with the fingers, until all the crumbs are fine and are even in size. A 1-pound loaf makes about 1 quart of fluffy crumbs. Add melted fat for richness—about 1 tablespoon for a cup of crumbs. Then use any seasonings desired—savory or thyme, or onion, celery, parsley. Dried fruits, sausage, diced salt pork fried crisp, or tart candied apples may also be added to stuffings. If desired, rice, potato, or some other starchy base may be used instead of the breadcrumbs.

Stuffing swells as it absorbs meat juice so pile it in lightly, don't pack. If the roast is to be cooked prompdy, put the stuffing in hot. If it is to be stuffed and cooked later, put the stuffing in cold and keep the meat chilled so there will be no danger of spoilage.

If crumbs are prepared in advance of using, keep them in a covered container in a cold place.

In the following recipes quantities are given according to meats of a certain weight and cut. If desired, these stuffings may be used with other meats or other cuts, but quantities must be adjusted accordingly.

(5- to 6-pound fresh pork shoulder)

Cook the celery, onion, and parsley in the fat for a few minutes. Then add the bread crumbs and other seasonings and stir until well mixed and hot.

(2 2-pound sections spareribs)

Cook the celery, onion, and parsley for a few minutes in one-half of the fat, then remove them from the pan. Put the rest of the fat in the pan,

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 heat, and add the diced apples. Sprinkle the apples with the sugar, cover, and cook until tender. Then remove the lid and continue to cook until the apples are candied. Mix the vegetables, salt, and pepper with the apples and bread crumbs.

Cook the onion, celery, and parsley in the fat for a few minutes. Mix the raisins thoroughly with the bread crumbs and stir into the cooked vegetables. Salt lightly if at all. If desired, add the grated rind of one-half lemon.

For a 9- to 10-pound, long-cut shoulder, double the quantity of stuffing.

Cook the onion and celery for a few minutes in the fat. Then stir in the mint leaves and bread crumbs, season with salt and pepper, and mix all the ingredients together until hot. This quantity of stuffing is for the cushion-style shoulder.

For a rolled shoulder use one-half the quantity of bread crumbs and of other ingredients.

Cook the celery, onion, and parsley in the fat for 2 or 3 minutes. Add the ground meat from the lamb foreshank, or from another cut, and cook until slightly brown. Then add the bread crumbs and seasonings and stir until well mixed and hot.

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RAISING in a tightly covered pot or pan combines browning with steaming and stewing and develops rich flavor in meat. Braising is a good way to cook all less tender mear. It is also good for pork chops and for tender cuts of beef, lamb, and veal that are too lean for open-pan roasting and broiling.

The quantity of steaks or chops to allow per person to be served depends largely on individual choice and on the cur of meat selected, hence has been omitted in some of the recipes. For pot roasts, an allowance from ½ to 1 pound of the untrimmed cut, depending on how much bone it contains, is suggested.

Have the round steak sliced about ½ inch thick. Cut it into strips 2 to 3 inches wide and about 4 inches long. Pound the pieces to flatten them and help make the meat tender. For the stuffing, cook the celery and onion in 2 tablespoons of the fat for a few minutes, add the bread crumbs and seasonings, and mix thoroughly. Put stuffing on each strip of meat, roll, and skewer or tie in place. In the remaining 2 tablespoons of fat, brown the birds slowly on all sides, then cover and cook until tender in a moderate oven (350° F.)—allow about 1½ hours. Or, finish the cooking on top of the stove. Serve the pan drippings with the meat.

Select a large flank steak or two small ones, not cut or scored. For the stuffing, cook the celery and the onion in 2 tablespoons of the fat for a few minutes, add the bread crumbs, and season with salt and pepper. Spread the stuffing over the steak. Beginning at one side of the steak, roll it up like a jelly roll, and tie securely in several places with clean string.

Brown in 2 tablespoons of fat in a heavy frying pan or a baking pan, on top of the stove. Turn the meat frequently until browned on all sides. Slip a rack under the meat in the pan, cover closely, and cook until tender in a moderate oven (310° F.)—about 1½ hours.

Start the carving at the end of the roll and cut across the grain, so that each serving is a round slice with the stuffing in the center.

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JTF Guantanamo Top Brass Addresses Troopers

=JTF Guantanamo Top Brass Addresses Troopers=

Army Staff Sgt. Benjamin Cossel JTF Guantanamo Public Affairs

Troopers living in the Tierra Kay housing complex will soon see a series of changes. That was one of the messages delivered by JTF Guantanamo Commander Navy Rear Adm. Jeffrey

Harbeson during a recent series of allhands meetings.

Harbeson said work is nearly complete on the mini-NEX in the Tierra Kay housing area, with completion expected by late winter or early spring.

“What I need to know from you now is what sort of things we need to populate the new mini-NEX with,” Harbeson said.

Harbeson also used to the opportunity to speak about a new fire suppression system being installed at the TK complex. Harbeson said contractors would work block-to-block during the installation process, requiring Troopers living in impacted units to temporarily relocate for up to three weeks.

“We are looking into several different options for the relocation,” Harbeson said, noting the Bay Hill area was one of the options being considered.

“This is not a perfect situation but it’s the right thing to do,” he said.

In addition to the efforts underway at the TK, Harbeson said a new Club Survivor, an MWR facility, near the Seaside Galley is in the works and all of the sea huts on Camp America are scheduled to be taken down. Harbeson said both projects should be complete in the Spring of 2011.

Following the updates, the Admiral talked about some of the distinguished visitors coming to the island in the near future.

“They value the feedback you provide them,” said the Admiral. “So don’t be shy if they ask you any questions.”

In the nearly nine years since the formation of JTF Guantanamo, the island has been host to several congressional delegations, along with a slew of highranking dignitaries anxious to visit theirTroopers working with the task force.

Harbeson took the opportunity to also answer one of the common questions he hears following VIP visits.

“‘How come the detainees seem to have it better than the Troopers working here’ is one of those things I often hear,” he said, pointing out facilities for many of the detainees include video game systems, high definition television and other amenities.

Harbeson answered the question by noting the unique status of those detained at Guantanamo.

“Of the 174 detainees here, three have been convicted,” the Admiral said. “With one having charges against him. That’s the truth of the situation.”

Harbeson said he was proud of the work done by his Troopers and he would put his operations up against any other facility in the world.

“We maintain the gold standard with our operations here,” Harbeson said. “There are those out there who would make accusations I would say to them, come here and see our operations — we maintain the highest standard in the world.”

Moving on to address a series of rumors concerning possible changes to the face of the task force, Harbeson said there were several discussions ongoing with Southern Command, the higher headquarters of the JTF.

“We are reviewing several possible course of actions,” said Harbeson. “Nothing has been decided or approved by Gen. Fraser (Gen. Douglas Fraser, Commander, U.S. Southern Command) and we continue to discuss opportunities.”

Harbeson answered several questions concerning mold conditions at the TK housing area as well as increasing capacity at laundry facilities in the Cuzco Barracks area. Harbeson said he and his senior leadership would look into the issues presented during the meeting.


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Rh looking over it. Feeling for the catch, he found to his fury that it was low down, beyond his reach. To his disordered brain it seemed then that the irritating quality in Peter's face and figure visibly increased, and he rattled the door and flung himself against it. Was his enemy to escape him after all?

But what was that? The red in his eye had caught sight of Peter's medicine standing on a ledge within easy reach. He fathomed what it was straightway, and immediately he knew that the sleeper was in his power.

Lest he should be taken alive, Hook always carried about his person a dreadful drug, blended by himself of all the death-dealing rings that had come into his possession. These he had boiled down into a yellow liquid quite unknown to science, which was probably the most virulent poison in existence.

Five drops of this he now added to Peter's cup. His hand shook, but it was in exultation rather than in shame. As he did it he avoided glancing at the sleeper, but not lest pity should unnerve him; merely to avoid spilling. Then one long gloating look he cast upon his victim, and turning, wormed his way with difficulty up the tree. As he emerged at the top he looked the very spirit of evil breaking from its hole. Donning his hat at its most rakish angle, he wound his cloak around him, Rh

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Rh holding one end in front as if to conceal his person from the night, of which it was the blackest part, and muttering strangely to himself stole away through the trees.

Peter slept on. The light guttered and went out, leaving the tenement in darkness; but still he slept. It must have been not less than ten o'clock by the crocodile, when he suddenly sat up in his bed, wakened by he knew not what. It was a soft cautious tapping on the door of his tree.

Soft and cautious, but in that stillness it was sinister. Peter felt for his dagger till his hand gripped it. Then he spoke.

"Who is that?"

For long there was no answer: then again the knock.

"Who are you?"

No answer.

He was thrilled, and he loved being thrilled. In two strides he reached his door. Unlike Slightly's door it filled the aperture, so that he could not see beyond it, nor could the one knocking see him.

"I won't open unless you speak," Peter cried.

Then at last the visitor spoke, in a lovely bell-like voice.

"Let me in, Peter."

It was Tink, and quickly he unbarred to her. She flew in excitedly, her face flushed and her dress stained with mud. Rh

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 For Swiss steak select about 2 pounds of beef from the rump, round, or chuck, or a slice of veal, cut fairly thick. Season the meat with salt and pepper, sprinkle with flour. Pounding helps to make the meat tender. Cut the steak into individual portions and brown in suet or other fat in a heavy frying pan or kettle. Then add canned or sliced tomatoes, or water to cover. Partly cover with a lid and simmer for 2 to 2½ hours, or until the meat is tender enough to cut with a fork. Serve the gravy over the meat.

With macaroni (as Spanish Steak).—Follow the recipe above using 1½ pounds of meat, and a quart of tomatoes as the liquid. Coctk ½ pound macaroni in boiling, salted water until tender, and drain. Brown ½ cup chopped onion and 1 large chopped green pepper in fat. Add the macaroni, onion, and pepper to the tomato gravy, and serve over the meat.

Smothered with onions.—If the steak is from the round, rump, or chuck, or if it is a flank steak, follow the recipe for Swiss steak, and add sliced onions during the last half hour of cooking. If it is a beef porterhouse or sirloin steak, but very lean, brown it on both sides in suet, or other fat; then remove from the pan. Brown sliced onions in the same pan. Put the steak back, cover with the onions, sprinkle with salt and pepper, put a lid on the pan, and cook slowly for about 15 minutes.

For braising, use veal or very lean lamb or pork chops. Cut through the edges in several places to prevent curling. Sprinkle the meat with salt, pepper, and flour, and brown in fat. Cover the pan, and finish the cooking slowly for ½ to ¾ hour, or until the meat is tender. Serve the chops and drippings on a platter with a border of boiled noodles or rice.

Cut the ham or shoulder into pieces for serving. If the meat is very, salty, parboil it in water and drain. Brown the meat lightly on both sides and arrange the pieces to cover the bottom of a baking dish. Spread the sliced sweetpotatoes over the meat, sprinkle with sugar. Add the hot water to the drippings in the frying pan and pour over the sweetpotatoes and meat. Cover the dish and bake slowly until the meat and sweetpotatoes are tender, basting the sweetpotatoes occasionally with the gravy. Toward the last, remove the lid and let the top brown well.

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Select a piece of beef or veal weighing 3 to 5 pounds from the chuck, shoulder ,rump, or round. Sprinkle the meat with salt, pepper, and flour, and the or skewer into compact shape. Brown the meat in a heavy pot; use suet if the meat is very lean. Then slip a low rack under the meat to keep it from sticking to the pot. Add ½, cup of water, cover with a close-fitting lid, and cook slowly over a low fire for 2½ to 3 hours or until the meat is tender when pierced with a fork. During the last hour or when the meat is almost tender, add onions, carrots, or potatoes. Cook until both meat and vegetables are tender, then remove them to a serving platter and keep hot. Make gravy with the drippings.

Oven pot roast.—After seasoning the meat, lay pieces of suet, salt pork,or bacon over the top. Put the meat on a tack in a roasting pan, cover closely to hold in steam, and cook until tender in a moderately hot oven (about 375° F.). This will probably take from 1½ to 2½ hours, depending on the size and tenderness of the cut. About 35 minutes before the meat is done, put pared raw potatoes of medium size into the pan around the meat. Turn the potatoes in the drippings and sprinkle with salt. Cover and cook until meat and potatoes are tender, then remove the lid to allow them to brown before serving. Make gravy of the drippings.

Select 3 to 4 pounds of well-fleshed short ribs of beef. Cut into individual servings and sprinkle with salt, pepper, and flour. Brown well on all sides in suet or other fat. Add 1 cup of water, cover closely, and bake until tender in a moderately hot oven (375°-400° F.)-allow about 1½ to 2 hours. Or, finish the cooking on top of the stove. Make gravy with the pan drippings.

Remove the bones from the shoulder. Save the bones for broth.

For the stuffing, cut the suet or salt pork into small pieces and fry crisp.

Add the onion and cook for a few minutes, stir in the bread crumbs and seasonings. Mix well and continue cooking until hot.

Sprinkle the inside of the meat with salt and pepper. Pile in the stuffing. Roll the stuffed shoulder compactly, sew or tie in place, and sprinkle with salt and pepper, and if desired with flour also. Place the roll on a rack in a roasting pan, and put several pieces of suet of salt pork on top. Cover the pan, cook in a moderately hot oven (about 375° F.) until the meat is browned and tender—about 2½ hours. Make gravy with the pan drippings. Remove the strings before serving.

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8532480–49–3

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Rh "What is it?"

"Oh, you could never guess!" she cried, and offered him three guesses. "Out with it!" he shouted, and in one ungrammatical sentence, as long as the ribbons conjurers pull from their mouths, she told of the capture of Wendy and the boys.

Peter's heart bobbed up and down as he listened. Wendy bound, and on the pirate ship; she who loved everything to be just so!

"I'll rescue her!" he cried, leaping at his weapons. As he leapt he thought of something he could do to please her. He could take his medicine.

His hand closed on the fatal draught.

"No!" shrieked Tinker Bell, who had heard Hook muttering about his deed as he sped through the forest.

"Why not?"

"It is poisoned."

"Poisoned! Who could have poisoned it?"

"Hook."

"Don't be silly. How could Hook have got down here?"

Alas, Tinker Bell could not explain this, for even she did not know the dark secret of Slightly's tree. Nevertheless Hook's words had left no room for doubt. The cup was poisoned.

"Besides," said Peter, quite believing himself, "I never fell asleep." Rh

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Cover 3 to 5 pounds of chuck, rump, round of beef with equal parts of vinegar and water. Add a few bay leaves, a dozen whole cloves, a teaspoonful of whole black peppers, and a peeled onion. Let the meat stand in the vinegar for 1 to 3 days in a cool place, turning it so that it will pickle evenly. Remove the meat from the liquid and brown in hot fat in a heavy kettle. Then slip a rack under the meat to keep it from sticking to the pot, add 1cup or less of the pickling liquid or water, cover with a close-fitting lid, and cook slowly for 2 to 2½ hours, or until the meat is tender. Make ginger snap gravy (p. 27) and serve with the meat.

HERE'S NOTHING more tasty than a piping hot, perfectly cooked stew. The toughest and cheapest cuts of meat make excellent stews. Also, many small pieces of tender meat are just right for stewing.

Some stews are made of all meat, some are part meat and part vegetables. For 5 to 6 generous servings, 2 pounds of lean raw meat without bone makes a good all-meat stew. Browning the meat gives it richer flavor. For meat and vegetable stew, combine meat and vegetables in any desired proportion. Vegetables are at their best when cooked quickly, so do not add them until the meat is almost if not altogether tender.

Once a stew is made there are many simple attractive ways to serve it. For variety, try a savory stew in a border of riced potatoes, flaky rice, or with dumplings; as filling for hot biscuits in meat shortcake; scalloped with macaroni or spaghetti; or as meat pie under a lid of biscuits, pastry or mashed potatoes.

In the recipes that follow, the quantities of lean, raw meat called for do not include bone or excess fat.

For a stew, select beef or veal neck, plate, brisket, flank, or shank; or lamb shoulder, neck, flank, or shank. Cut about 2 pounds of lean raw meat into inch cubes and sprinkle with salt, pepper, add flour. Brown in 2 to 3 tablespoons of fat. and add a sliced onion. Add water to cover, put a lid on partly, and cook slowly until the meat is tender. Lamb or veal will probably cook tender in 1½ to 2 hours; beef may need 2½ to 3 hours. If the stew is not thick enough by the time the meat is tender, mix 1 to 2 tablespoons flour to a smooth paste with an equal quality of cold water. To the paste add several spoonfuls of the stew, then stir the mixture into the rest of the stew and cook until smooth and thickened. Season to taste with salt and pepper, and add chopped parsley if available.

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Rh He raised the cup. No time for words now; time for deeds, and with one of her lightning movements Tink got between his lips and the draught, and drained it to the dregs.

"Why, Tink, how dare you drink my medicine?"

But she did not answer. Already she was reeling in the air.

"What is the matter with you?" cried Peter, suddenly afraid.

"It was poisoned, Peter," she told him softly; "and now I am going to be dead."

"O Tink, did you drink it to save me?"

"Yes."

"But why, Tink?"

Her wings would scarcely carry her now, but in reply she alighted on his shoulder and gave his nose a loving bite. She whispered in his ear "you silly ass," and then, tottering to her chamber, lay down on the bed.

His head almost filled the fourth wall of her little room as he knelt near her in distress. Every moment her light was growing fainter; and he knew that if it went out she would be no more. She liked his tears so much that she put out her beautiful finger and let them run over it.

Her voice was so low that at first he could not make out what she said. Then he made it out. She was saying that she thought she could get well again if children believed in fairies. Rh

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 THALABA THE DESTROYER.

A

BY

ROBERT SOUTHEY.

IN TWO VOLUMES.

SECOND EDITION.


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Rh Peter flung out his arms. There were no children there, and it was night time; but he addressed all who might be dreaming of the Neverland, and who were therefore nearer to him than you think: boys and girls in their nighties, and naked papooses in their baskets hung from trees.

"Do you believe?" he cried.

Tink sat up in bed almost briskly to listen to her fate.

She fancied she heard answers in the affirmative, and then again she wasn't sure.

"What do you think?" she asked Peter.

"If you believe," he shouted to them, "clap your hands; don't let Tink die."

Many clapped.

Some didn't.

A few little beasts hissed.

The clapping stopped suddenly; as if countless mothers had rushed to their nurseries to see what on earth was happening; but already Tink was saved. First her voice grew strong, then she popped out of bed, then she was flashing through the room more merry and impudent than ever. She never thought of thanking those who believed, but she would have liked to get at the ones who had hissed.

"And now to rescue Wendy!"

The moon was riding in a cloudy heaven when Peter rose from his tree, begirt with weapons and Rh

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Select lean beef from round, chuck, flank, shank, neck, or brisket. Cut the meat in inch cubes, sprinkle with salt, pepper, and flour and brown in 2 or 3 tablespoons of fat. Add the onions and brown them. Then add the tomatoes and 1 cup of the liquor in which the beans cooked. Simmer 2½ to 3 hours, or until the meat is tender. If the stew needs to be thickened, mix 1 to 2 tablespoons of flour to a smooth paste with an equal quantity of cold water. To the paste add several spoonfuls of the stew, then stir the mixture into the rest of the stew and cook until smooth and thickened. Season to taste. Add the beans, and also the parsley if available. Put the stew into a shallow pan or baking dish.

The pastry crust for a meat pie is made in the same way as biscuit dough (p. 33) but with twice as much fat. Roll the dough about ½ inch thick to the size of the baking dish, place on top of the meat filling, and bake in a hot oven (425° F.). The crust bakes better if the filling is hot at the start.

Shoulder, neck, flank, and shank are all good for shepherd's pie. Cut the meat in inch cubes; sprinkle with salt, pepper, and flour; and brown in 2 to 3 tablespoons fat. Add the onion and water to cover. Simmer for 1½ hours, or until the meat is tender. Then add the turnips and green pepper and cook until they are tender. If the stew is not thick enough, mix 1 to 2 tablespoons of flour to a smooth paste with an equal quantity of cold water. To the paste add several spoonfuls of the stew, then stir the mixture into the rest of the stew and cook until smooth and thickened. Season to taste.

When the stew, is done, put it into one large baking dish or individual baking dishes. Put on a "lid" of seasoned fluffy mashed potatoes and bake until the pie is hot throughout and browned on top. A small quantity of baking powder or a well-beaten egg adds to the lightness of the mashed potato.

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Rh wearing little else, to set out upon his perilous quest. It was not such a night as he would have chosen. He had hoped to fly, keeping not far from the ground so that nothing unwonted should escape his eyes; but in that fitful light to have flown low would have meant trailing his shadow through the trees, thus disturbing the birds and acquainting a watchful foe that he was astir.

He regretted now that he had given the birds of the island such strange names that they are very wild and difficult of approach.

There was no other course but to press forward in redskin fashion, at which happily he was an adept. But in what direction, for he could not be sure that the children had been taken to the ship? A slight fall of snow had obliterated all footmarks; and a deathly silence pervaded the island, as if for a space Nature stood still in horror of the recent carnage. He had taught the children something of the forest lore that he had himself learned from Tiger Lily and Tinker Bell, and knew that in their dire hour they were not likely to forget it. Slightly, if he had an opportunity, would blaze the trees, for instance, Curly would drop seeds, and Wendy would leave her handkerchief at some important place. But morning was needed to search for such guidance, and he could not wait. The upper world had called him, but would give no help. Rh

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Shoulder, neck, flank, and shank of lamb or mutton are all good for Irish stew. Cut the meat in inch cubes; sprinkle with salt, pepper, and flour; and brown with the onions in 2 to 3 tablespoons of fat. Add water to cover and let lamb simmer 1½ hours or until tender. Mutton takes more time, probably 2½ to 3 hours. Add the diced vegetables and cook until tender. If the stew is not thick enough, mix 1 to 2 tablespoons flour with an equal quantity of cold water to make a smooth paste. To the paste add several spoonfuls of the stew, then stir the mixture into the rest of the stew and cook until smooth and thickened. Season with salt, pepper, and parsley.

Cut the beef in inch cubes and sprinkle with salt, pepper, and flour. Brown well in 2 to 3 tablespoons of fat, and while browning add the onion, green pepper, celery, and parsley. Sprinkle with paprika, add water to cover, put on a lid, and cook slowly for 2½ to 3 hours or until the meat is tender. If the stew is not thick enough, mix 1 to 2 tablespoons of flour to a smooth paste with an equal quantity of cold water. To the paste add several spoonfuls of the stew, then stir the mixture into the rest, of the stew and cook until smooth and thickened. Season to taste with salt and pepper, adding, if desired, tomato catsup, or chili sauce, or grated horseradish.

Dice the salt pork and fry until crisp. Cut the lean raw meat in inch cubes, sprinkle with salt, pepper, and flour, and brown in 2 to 3 tablespoons of the salt pork drippings. Add the onion and green pepper and cook for a few minutes. Add water to cover and the bay leaf and cloves, put on a

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 lid, and cook slowly for 2 to 3 hours or until the meat is tender. Then add the diced potatoes and carrots, and cook until tender.

If the stew is not thick enough, mix 1 to 2 tablespoons of flour to a smooth paste with an equal quantity of cold water. To the paste add several spoonfuls of the stew, then stir the mixture into the rest of the stew and cook until smooth and thickened. Season to taste with salt and pepper.

Select 3 to 4 pounds of corned beef. Wash the meat. Put on to cook in cold water, bring to the boiling point to take out excess salt, then drain. Cover the meat again with about 4 quarts of water, and let it simmer until tender—about 3 to 4 hours. If possible, let the meat cool for an hour or more in the broth, then remove it. Meat cooked in water is juicier if cooled in the broth. If the liquid is too salty, pour off part of it and add sufficient fresh water to have at least 3 pints of well-flavored broth. To this add whole onions, and if they are very large, cook them about 20 minutes before putting in whole turnips, carrots, and potatoes. Lastly add a head of cabbage, cut in sections down through the center stalk so that the pieces will keep their shape. Cook until all the vegetables are tender. Reheat the meat. Serve the boiled dinner on a large platter, with the meat in the center and the vegetables drained and placed neatly around it (see cover). Serve with grated horseradish, if desired.

Simmer 3 to 4 pounds of corned beef brisket in water to cover for 3 or 4 hours or until the meat is tender. If the corned beef is very salty change the water several times. While the meat is hot, separate gristle and excess fat from the lean. Line a bread pan with tough paper or a strip of cheesecloth, lay the pieces of lean meat in the pan so that the fibers of the meat run lengthwise, and add about ½ cup of the meat broth. Cover the meat with paper or cheesecloth, and press it down with a heavily weighted pan or board. Chill overnight. Turn the pressed meat out of the pan, slice very thin across the grain, and serve with horseradish sauce or a spicy relish.

The hock end of a ham, the picnic shoulder, and the boneless shoulder butt, are all good low-cost cuts of cured, smoked pork.

Scrub the meat before cooking. Cover with cold water and simmer (do not boil) until the meat is tender. Allow 3 to 4 hours for the hock end of a ham or for a picnic shoulder, and 2 to 2½ hours for a boneless shoulder butt. A whole ham usually requires about 25 minutes to the pound. If possible, let the meat cool for an hour or more in the broth.

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Rh The crocodile passed him, but not another living thing, not a sound, not a movement; and yet he knew well that sudden death might be at the next tree, or stalking him from behind.

He swore this terrible oath: "Hook or me this time."

Now he crawled forward like a snake; and again, erect, he darted across a space on which the moonlight played, one finger on his lip and his dagger at the ready. He was frightfully happy. Rh

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 Meat cooked in water or steamed is juicier if cooled in the broth. Save the broth for cooking beans, cabbage, or greens.

Cider and raisin sauce (p. 29) is good served with cured, smoked pork.

Veal breast, shoulder, neck, flank, and shank meat are all good for a fricassee. Cut the meat in inch cubes, sprinkle with salt, pepper, and flour. Brown in fat and add the onion. Add water to cover, put on a lid, and cook slowly for 1½ hours or until the meat is tender. Then remove the meat to a serving platter and keep hot. There should be 4 cups of good-flavored broth. To thicken it very slightly, blend 2 to 3 tablespoons of flour with an equal quantity of cold water. Stir in several tablespoons of the hot broth, then add the mixture gradually to the rest of the broth. Season to taste with salt and pepper. The gravy is now ready for cooking the dumplings.

Sift the flour, baking powder, and salt together. Beat the egg and add the milk. Then mix all the ingredients together just enough to moisten the flour. Drop the dumpling batter by spoonfuls over the boiling gravy, cover tightly to hold in the steam, and boil gently for l5 minutes without opening the pot. By this time the dumplings should be light and, fluffy. Serve at once with the meat and gravy.

Select 3 pounds of bony pieces of pork. Simmer (do not boil) in 3 quarts of water until the meat drops from the bone. Strain off the broth, remove the bones, taking care to get out all the tiny pieces, and chop the meat fine. There should be about 2 quarts of broth, and if necessary add water to make this quantity. Bring the broth to the boiling point, slowly stir in 2 cups of corn meal or 3 cups of cracked wheat, and cook for about 30 minutes, stirring frequently. Add the chopped meat, salt, and any other seasoning such as a little sage or thyme. Pour the hot scrapple into bread pans which have been rinsed with cold water. These quantities will make two pans. Let stand until cold and firm. Slice about ½ inch thick and brown slowly in a hot skillet. If the scrapple is rich with fat, no more fat is needed for frying.

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Scrub the ham thoroughly. Cover the bottom of a large pressure cooker with water; usually 1 quart is enough. Put the ham, rind side up, on a rack that is high enough to hold the meat completely out of the water. Clamp the lid on the cooker securely, and heat with the pet cock open until steam has escaped for 7 minutes. Close the pet cock and cook at 10 pounds pressure, allowing about 3 hours for a 12-pound ham. Let the pressure fall to zero, before opening the pet cock, then take off the lid. Remove rind from ham, sprinkle with brown sugar, and brown in a hot oven—about 400° F.

Wash and scrape pigs' knuckles and simmer in water to cover for about 2 hours, or until tender. Then add sauerkraut to the broth and cook just long enough to make it tender. Season to taste with salt, pepper, and if available, celery or caraway seed.

RINDING helps to make tough meat tender. Good cuts of beef for grinding grinding are lower round, fore part of the chuck, lean sections of brisket, and other small pieces of good flavor. There are also many small tidbits of tender lamb, pork, and veal that are best used as ground meat. Have meat ground medium fine, not too fine.

A pound of ground meat "as is" makes enough hamburg steak or meat patties for 4 servings, when broiled or fried. But ground meat is a good mixer and it goes further and the texture of the cooked product is often better when the meat is combined with milk and bread crumbs or with some other starchy food.

The following recipes are typical combinations and usually make 5 or 6 servings.

Add the flour, bread crumbs, liquid, and seasoning to the ground meat and mix thoroughly.

To provide drippings, fry small pieces of good-flavored suet in a hot pan. Drop the soft meat mixture by spoonfuls into the fat and flatten out into fairly thin cakes. Fry slowly until the cakes are brown on both sides.

Make cream gravy (p. 27) with the pan drippings and little brown bits in the frying pan. Serve hot over the meat.

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text: Peter and Wendy - Margaret Ogilvy/Chapter 13


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-4em

THE SECOND EDITION.

VOLUME THE FIRST.

LONDON:

PRINTED FOR LONGMAN, HURST, REES, AND ORME, PATERNOSTER-ROW.

1809.


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 To fry hamburg steak, place the ground meat in hot fat, flatten into cakes, and brown slowly on both sides.

Toast bread on one side. Spread the untoasted side with raw ground meat ... broil under direct heat. A "favorite" with the children.

Mold meat loaf on tough paper ... place on a rack in an open, shallow pan, ... bake at moderate heat.

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 CHAPTER XIV

THE PIRATE SHIP

green light squinting over Kidd's Creek, which is near the mouth of the pirate river, marked where the brig, the Jolly Roger, lay, low in the water; a rakish-looking craft foul to the hull, every beam in her detestable like ground strewn with mangled feathers. She was the cannibal of the seas, and scarce needed that watchful eye, for she floated immune in the horror of her name.

She was wrapped in the blanket of night, through which no sound from her could have reached the shore. There was little sound, and none agreeable save the whir of the ship's sewing machine at which Smee sat, ever industrious and obliging, the essence of the commonplace, pathetic Smee. I know not why he was so infinitely pathetic, unless it were because he was so pathetically unaware of it; but even strong men had to turn hastily from looking at him, and more than once on summer evenings he had touched the fount of Hook's tears and made it flow. Of this, as of almost everything else, Smee was quite unconscious. Rh

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 CONTENTS

OF

VOLUME THE FIRST.


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Rh A few of the pirates leant over the bulwarks drinking in the miasma of the night; others sprawled by barrels over games of dice and cards; and the exhausted four who had carried the little house lay prone on the deck, where even in their sleep they rolled skilfully to this side or that out of Hook's reach, lest he should claw them mechanically in passing.

Hook trod the deck in thought. O man unfathomable. It was his hour of triumph. Peter had been removed for ever from his path, and all the other boys were on the brig, about to walk the plank. It was his grimmest deed since the days when he had brought Barbecue to heel; and knowing as we do how vain a tabernacle is man, could we be surprised had he now paced the deck unsteadily, bellied out by the winds of his success?

But there was no elation in his gait, which kept pace with the action of his sombre mind. Hook was profoundly dejected.

He was often thus when communing with himself on board ship in the quietude of the night. It was because he was so terribly alone. This inscrutable man never felt more alone than when surrounded by his dogs. They were socially so inferior to him.

Hook was not his true name. To reveal who he really was would even at this date set the country in a blaze; but as those who read between the lines Rh

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 PREFACE.

In the continuation of the Arabian Tales, the Domdaniel is mentioned; a Seminary for evil Magicians, under the Roots of the Sea. From this seed the present Romance has grown. Let me not be supposed to prefer the rhythm in which it is written, abstractedly considered, to the regular blank verse; the noblest measure, in my judgement, of which our admirable language is capable. For the following Poem I have preferred it, because it suits the varied subject; it is the Arabesque ornament of an Arabian tale.


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viii The dramatic sketches of Dr Sayers, a volume which no lover of poetry will recollect without pleasure, induced me, when a young versifier, to practise in this rhythm. I felt that while it gave the poet a wider range of expression, it satisfied the ear of the reader. It were easy to make a parade of learning, by enumerating the various feet which it admits; it is only needful to observe, that no two lines are employed in sequence which can be read into one. Two six-syllable lines, it will perhaps be answered, compose an Alexandrine: the truth is, that the Alexandrine, when harmonious, is composed of two six-syllable lines.

One advantage this metre assuredly possesses,.. the dullest reader cannot distort it into discord: he may read it prosaically, but its flow and fall will still be


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Rh must already have guessed, he had been at a famous public school; and its traditions still clung to him like garments, with which indeed they are largely concerned. Thus it was offensive to him even now to board a ship in the same dress in which he grappled her, and he still adhered in his walk to the school's distinguished slouch. But above all he retained the passion for good form.

Good form! However much he may have degenerated, he still knew that this is all that really matters.

From far within him he heard a creaking as of rusty portals, and through them came a stern tap-tap-tap, like hammering in the night when one cannot sleep. "Have you been good form today?" was their eternal question.

"Fame, fame, that glittering bauble, it is mine!" he cried.

"Is it quite good form to be distinguished at anything?" the tap-tap from his school replied.

"I am the only man whom Barbecue feared," he urged, "and Flint himself feared Barbecue."

"Barbecue, Flint—what house?" came the cutting retort.

Most disquieting reflection of all, was it not bad form to think about good form?

His vitals were tortured by this problem. It was a claw within him sharper than the iron one; and as it tore him, the perspiration dripped down Rh

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ix. Verse is not enough favoured by the English reader: perhaps this is owing to the obtrusiveness, the regular Jews-harp twing-twang, of what has been foolishly called heroic measure. I do not wish the improvisatorè tune; but something that denotes the sense of harmony, something like the accent of feeling, like the tone which every Poet necessarily gives to Poetry.

Cintra, October 1800.


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Rh his tallow countenance and streaked his doublet. Ofttimes he drew his sleeve across his face, but there was no damming that trickle.

Ah, envy not Hook.

There came to him a presentiment of his early dissolution. It was as if Peter's terrible oath had boarded the ship. Hook felt a gloomy desire to make his dying speech, lest presently there should be no time for it.

"Better for Hook," he cried, "if he had had less ambition!" It was in his darkest hours only that he referred to himself in the third person.

"No little children love me!"

Strange that he should think of this, which had never troubled him before; perhaps the sewing machine brought it to his mind. For long he muttered to himself, staring at Smee, who was hemming placidly, under the conviction that all children feared him.

Feared him! Feared Smee! There was not a child on board the brig that night who did not already love him. He had said horrid things to them and hit them with the palm of his hand, because he could not hit with his fist, but they had only clung to him the more. Michael had tried on his spectacles.

To tell poor Smee that they thought him lovable! Hook itched to do it, but it seemed too brutal. Instead, he revolved this mystery in his Rh

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Rh mind: why do they find Smee lovable? He pursued the problem like the sleuth-hound that he was. If Smee was lovable, what was it that made him so? A terrible answer suddenly presented itself—"Good form?"

Had the bo'sun good form without knowing it, which is the best form of all?

He remembered that you have to prove you don't know you have it before you are eligible for Pop.

With a cry of rage he raised his iron hand over Smee's head; but he did not tear. What arrested him was this reflection:

"To claw a man because he is good form, what would that be?"

"Bad form!"

The unhappy Hook was as impotent as he was damp, and he fell forward like a cut flower.

His dogs thinking him out of the way for a time, discipline instantly relaxed; and they broke into a bacchanalian dance, which brought him to his feet at once, all traces of human weakness gone, as if a bucket of water had passed over him.

"Quiet, you scugs," he cried, "or I'll cast anchor in you"; and at once the din was hushed. "Are all the children chained, so that they cannot fly away?"

"Ay, ay." Rh

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Rh "Then hoist them up."

The wretched prisoners were dragged from the hold, all except Wendy, and ranged in line in front of him. For a time he seemed unconscious of their presence. He lolled at his ease, humming, not unmelodiously, snatches of a rude song, and fingering a pack of cards. Ever and anon the light from his cigar gave a touch of colour to his face.

"Now then, bullies," he said briskly, "six of you walk the plank to-night, but I have room for two cabin boys. Which of you is it to be?"

"Don't irritate him unnecessarily," had been Wendy's instructions in the hold; so Tootles stepped forward politely. Tootles hated the idea of signing under such a man, but an instinct told him that it would be prudent to lay the responsibility on an absent person; and though a somewhat silly boy, he knew that mothers alone are always willing to be the buffer. All children know this about mothers, and despise them for it, but make constant use of it.

So Tootles explained prudently, "You see, sir, I don't think my mother would like me to be a pirate. Would your mother like you to be a pirate, Slightly?"

He winked at Slightly, who said mournfully, "I don't think so," as if he wished things had been otherwise. "Would your mother like you to be a pirate, Twin?" Rh

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Rh "I don't think so," said the first twin, as clever as the others. "Nibs, would——"

"Stow this gab," roared Hook, and the spokesmen were dragged back. "You, boy," he said, addressing John, "you look as if you had a little pluck in you. Didst never want to be a pirate, my hearty?"

Now John had sometimes experienced this hankering at maths, prep.; and he was struck by Hook's picking him out.

"I once thought of calling myself Red-handed Jack," he said diffidently.

"And a good name too. We'll call you that here, bully, if you join."

"What do you think, Michael?" asked John.

"What would you call me if I join?" Michael demanded.

"Blackbeard Joe."

Michael was naturally impressed. "What do you think, John?" He wanted John to decide, and John wanted him to decide.

"Shall we still be respectful subjects of the King?" John inquired.

Through Hook's teeth came the answer: "You would have to swear, 'Down with the King.'"

Perhaps John had not behaved very well so far, but he shone out now.

"Then I refuse!" he cried, banging the barrel in front of Hook. Rh

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