NAMES OF THE JAPANESE.

Manawatu Herald, Volume XXVII, Issue 3526, 25 May 1905, Page 2

NAMES OF THE JAPANESE.

■They Tory at Different Periods of Their The Baptismal Cierc«u«ny. The naming' of a Japanese baby is not simply the bestowal of » name upon it, soon after its biith, bs Which it shall be known during its lifetime'. The name of « Japanese. is chaisged at various periods of his life, says Ledger Monthly. When a Japanese -child is a month old he is given his first name, with national religious ceremonials. The child is taken in- state to the family temple. Servants carry the entire infantile wardrobe. U® extent of which indicates the degree ft wealth and the social position of the At the end of the procession a servant walks, carrying a box which contains money to giro the officiating priest, and' a slip of paper on which the thred names are written. On entering the temple the father hands the paper containing 1 the names to the priest, who copies them on three separate' sheets, which he mixes and shakes at raOUfom, while pronouncing in a loud voice a gacramental invocation to the god to *>ho temple k dedicated. He then passes them ill the air, and the first one that touches; the holy goor seated as the choice of tffo divinity. .This nffitpe is WT-iithK l> ,", piece of paper by the priest, and . given to the child’s father is a fc&h’S" man. .During the ceremony sacred songs, with instrumental accompaniments, are chanted. Visits to relatives and friends of the parents follow the christening, in celebration of Which festivities of various lands are indulged in and presents given, Jo the child.

The Japanese child wears* 3««so garments until he is three years of age. At that time they are discarded and his clothes are hound around his waist with a girdle. The girdling ceremonies are public and are accompanied by very elaborate- religious rites. On that occasion he receives a new name. His education begins at this period and is considered finished at 15, at which time he attains his majority. He assumes the responsibilities of a man find takes his place in society with a new name.

Entering upon the duties of a public functionary, he takes another name, which, is changed upon every advancement in rank or dignity in his official position. His name is changed upon the slightest pretext. If his superior officer happens to have the same name, the subaltern'll must be changed, for it detracts front the dignity of a chief for a subordinate to possess the same name. He receives a new name upon his marriage. His last, and only permanent name, is the one given him after his death, which M inscribed, upon, his tomb. A CUISINE COLLECTION. lomi jlaggentlonii Which Should Find a, Place in the Houbulmjcjm**"'® Scrapbook, To use marshmellow# for rt cake filling, they should be put in the oven for a few moments and stirred, while in the melting stage, into a simple boiled frosting. Cake tins with an adjustable bottom prevent the old trouble of getting layer cake out in shapely form. No matter how delicate the cake, by the use of these tins it may be removed without breaking, says the New .York Post,

Save the pound cans in which baking powder comes. They make excellent molds in which to pack ice cream for serving. The slices possible at the table from such a mold are couvonie»t in size and pretty in effect. Onion juice improves the flavor of scrambled eggs, if onion is liked at all. While a tablespooufnl of butter is melting in the chafing dish, add a teaspoonful of onion juice or grated onion. This quantity is sufficient for six eggs. Beefsteak'as a dinner course la delicious served with broiled green peppers. Half a dozen young green peppers should be cut into quarters, and the seeds removed. Broil over a very hot fire until the edges curl. Put a tiny bit of butter and a dash of salt on each,piece, and serve on the steak. The gelatine added to strained tomatoes to make tomato jelly* gives it a flavor that many persons do not like. The tomato juice may be frozen instead, if preferred. It should be seasoned with lemon juice, cloves and paprika, sweetened very slightly, strained and frozen in molds. A thick mayonnaise is served with this salad.

A cooking-teacher’s directions lor boiling vegetables, even onion, cabbage or cauliflower, without filling the house with an unpleasant smell, are to cover the vegetables with boiling salted water and stand the kettle aside, where they cannot boil rapidly again, until tender. It is the steam, according to this authority, that is driven off by rapid boiling that carries away not only the odor but the flavor of vegetables.

A delicious chafing dish compound is made with eggs prepared in the Italian way. A cup of milk is heated in the upper pan of the chafing dish, and when it is hot Hail a cupful of boiled chopped spaghetti and half a cupful of peeled and diced or sliced mushrooms are added, together with a tablespoonful of butter. Season well with salt and pepper, cook for two minutes, and add four well-beaten eggs. When the mixture begins to thicken, add a tablespoonful of chopped parsley, reduce the flame and serve at once. Pessimist and Optimist. The pessimist is always throwing cold water on the optimistic fire of gauiuS.— Chicago Daily Mem ~