Pennsylvania School of Horticulture for Women - Wise Acres Yearbook (Ambler, PA)

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Social TUESDAY AFTERNOON TEAS Mrs. Edith Ellicott Smith, Chairman of the Land Army Committee. Pennsylvania League of Women Workers, spoke on “Opportunities for Women in Agriculture” on April 13. She told some of her very interesting personal experiences in farming and fruit growing. Mr. John C. Wisher, President of the new Iris Society, visited the school May 4. He told us of his trip thru French and English nurseries and gardens, showing very entertaining slides. He also brought some specimens of flowers from his own garden. He emphasized the fact that many of the finest peonies, iris, lilacs and other flowers have been originated by French plant breeders. Miss Margaret Law, a former student of the school, was here May 18, and spoke on her work in France. She has just recently returned, and told us some very entertaining experiences. Miss Emma Blakiston, on April 21, gave us an extra lecture on Americanization. It was well illustrated. A number of visitors were here to enjoy it and the tea which followed. The Seniors entertained the Faculty, Juniors and Specials at a “childrens” party, April 9. Appropriate decorations were used. The games played were farmer in the dell, winkium, and ring around a rosy. Ice cream cones, lolly pops and animal crackers were served at an early hour. The Delaware Valley Naturalists’ Union met at the school on Saturday, the fifteenth of May. After luncheon in the woods, they visited our various departments, including the greenhouses, poultry, jam kitchen and bees. In the afternoon. Miss Lee gave a most interesting talk on the foundation of the School of Horticulture and its work since, and was followed by Mr. Doan, who spoke on the ornamental characteristics and seasonal values in woody plants. We all agreed with Mr. Pennypacker, the “President of the Union,” who in thanking Mr. Doan, referred to the characteristic beauty of his descriptions as those of a “prose poem.” Mr. Doan’s address appears in this issue. 18

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(Extract from a letter from Mrs Peeler, Shanghai, China.) March 26, 1920. Last week was an eventful one. We had Dr. C. T. Wang and Mr. Szu and four Americans to a formal Chinese dinner. Dr. Wang is a marvel. He is the most popular, most hated, the most loved man in South China and cannot you see how the shivers of excitement ran down my spine when I saw peering through the butler’s pantry window a secret service man dressed au natural, but with a bludgeon under his coat? He follows Dr. Wang about, carries no firearms, but is a skilled boxer and jiu jitsu man. Well, to return to the Chinese dinner, which was the most thrilling. It was prepared by a Chinese caterer Mr. Fitch and I came downstairs at 7.16 to see if the table was all right, and what was our horror to see that a sheet, stiffly starched, was on the table. We got busy and had the thing whisked off and the bare table used, as being more ceremonious. No doilies or napkins are used. Chopsticks cf ivory were at each place (I whispered to my Boy to slip me a fork.) In front of each place was a silver dish containing roasted watermelon seeds and almonds. In the middle of the table a large dish of shrimps and green peas (imagine eating peas with chopsticks), and around this dishes of soy sauce, mustard and another sweet soy sauce, very good. Small plates of thinly sliced ham and bits of pork and dried fish were conveniently placed. Mr. Szu took his chopsticks and helped me to shrimp and peas, then himself, and proceeded to eat, and thereafter he took his chopsticks and helped me first from each new course. And if you felt a great longing for a special bit in the middle of the dish, it is very stylish to reach over and take it out and eat it and take another if you wish. Now to eat peas with chopsticks takes so much mental concentration of a high order, that conversation lagged for a time, because crises were always imminent. After this came duck skin sandwiches and stewed conch ; then four kinds of noodles deliciously boiled in beef broth with finely minced ham on top as a garnish. In front of our plate was placed a cup of delicate broth, flavored in some mysterious way; into this cup you put your noodles and eat as much as you can with chopsticks, then use a bowl-shaped, long-handled spoon, for as my Chinese friend said: “I never eat soup with chopsticks.’' This handsome and charming Chinese is a Harvard graduate. He was dressed like the Americans, while Dr. Wang wore Chinese clothes, a handsome long dress-like affair to his heels of brocade made alone and a short top coat of heavy stiff black satin with the usual long sleeves coming below the finger tips, to use as a muff when outdoors. Then came the chafing dish, which originated in China. It is called the Chrysanthemum Flower Pan. and heated with alcohol. The copper makes the flame blue, yellow and green. The host puts into this pan, which contains chicken broth, slices cf chicken breast, beef kidney, liver, mushrooms, render green pea vines, bamboo sprouts, spinach, water chestnuts, dumplings and shark’s fins. It was a good dish. Next we had dessert, a Precious Pudding, of glutinous rice and seven fruits, and a cup of sauce flavored with almond and containing dragon’s eyes, a tiny dumpling of red rice paste and brown sugar centres. It was delicious. I thought that was the end, but we commenced all over again, with pigeon’s eggs in broth (I speared mine and took it at one awful leap ) and bamboo pith, salad of peas, apple and orange. It took us two hours and a half, but it was worth it. CAROLINE G. PEELER. 17

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Relish for the Wise The “cub reporter” came out recently to “cover” a lecture and was naturalliy interested in “chickens”—so he talked chicken to one of our most attractive. The incubation and brooder houses interested him immensely but he had a brilliant idea about the heat. “Now”, he said, “if you keep the heat up to 103 degress for three weeks, why couldn’t you run it up to 240 degress and get them out in less time?” Because we do not like hard boiled eggs, was the demure reply. “I hear she is interested in forestry.” “Yes; to the extent that she always pines to look spruce.” —AMBLER TRUST BULLETIN. LAUNDRY NOTES There was an announcement received from “Hannah” not long ago that she wished all the young ladies would come for their clothes, as she was going to cook cabbage. E. L. M. 19