THE

HE relationship between Spain and her island possessions of Cuba and Porto Rico, as mother country and colonies, dates back almost to the discovery of America. No other spot of land, discovered and colonized in this western world, remains in the hands of its original European possessor, and these islands are the sole remnants left to Spain of the magnificent American empire over which her flag once waved, far exceeding in extent that of Rome in the past, and almost equaling that of Great Britain at the present day.

Cuba was discovered by Christopher Columbus in the course of his first voyage to the West Indies, on October 27th, 1492; and to the day of his death the great navigator believed that the island, which he described as "the goodliest land that eye ever saw," was part of the western continent. It was left for his son, Diego Columbus, to found a colony in Cuba, which has been held ever since as a Spanish possession, and is proudly called the Pearl of the Antilles, the Ever Faithful Isle.

merce.

Like most of the great enterprises which the world has seen, the maritime discoveries of the 15th and 16th centuries were not the result of a mere love of adventure or the pursuit of an idea-they owed their origin to the need for an expansion of trade and comAt the end of the 15th century the Turks controlled the Levant, the eastern end of the Mediterranean. They interfered with the passage of vessels in these waters, and thus blocked the road towards the shortest land route to Persia, the Indies, and the riches of the East. Spain and Portugal, whose geographical position inclined their inhabitants to maritime enterprises, sought for freer access to the countries which were regarded as an inexhaustible mine of riches. The Portuguese sailed southward, and eventually eastward, rounding the south of Africa, and thus reached their goal by traveling in the familiar direction. Under the auspices of Spain sailed the man of genius who had already conceived of the world as a sphere, and who proposed to approach the Indies and Cathay (or China) from the other side;

and the success of his experiment revolutionized the Old World.

Free trade was not yet dreamed of-the doctrine of "the open door" (as yet received by many with scant favor) is a product of the 19th century-and, as it was only too evident that others would follow in the track of the man who had thus showed the way to new sources of wealth, steps were taken to secure to the respective nations the exclusive advantages of their discoveries. In those days it was claimed that the pope had sovereignty over all heathen lands, and could dispose of them at his will. An imaginary line was drawn from the North to the South Pole, a hundred leagues west of the Azores and the Cape Verde Islands, and decrees were granted by Pope Alexander VI by which all seas and lands, discovered or to be discovered, to the east of the line should be the property of Portugal, and those to the west of the line should be the property of Spain. A very neat and simple method of disposing of a large portion of the earth's surface.

Spain thus came into nominal possession of all North and South America, except a part of Brazil, which was within the hundredleague limit. Over a very large portion of this vast territory she established some degree of authority, and the extent of her empire is proved by the wide limits within which the Spanish language is spoken today. Through the whole of South and Central America, from Patagonia to Mexico, except in Brazil, it is a familiar tongue, and until the present century it was also spoken by the white population of North America west of the Mississippi.

Spain believed that the papal grant included water as well as land, and that she was the owner of most of the Atlantic Ocean. Thenceforward she regarded foreign vessels, intruding into these seas for purposes of exploration or of commerce, as pirates, and treated them accordingly. But other maritime nations laughed at her pretensions; she fought them on the seas; they retaliated by attacking her American colonies; and Cuba, so easily accessible, often suffered at the

hands of foreign enemies. Havana, with its large and fine harbor, endured many vicissitudes. It was plundered by pirates; it was twice taken and burnt by the French; and in the 18th century it was captured by the British, who, after holding it for a year, restored it to Spain in 1763, in exchange for Florida. Since that time Cuba has suffered from no external foes, but her internal dissensions have been endless, and the mother country has proved herself unequal to the task of maintaining peace and order.

Efforts have been made in the direction of improvement; the office of captain general, which is one of almost supreme authority in the island, has often been filled by able and well intentioned men; modifications have been made in the tariff laws, which for many years confined trade to Spanish ports, and for most of that time to only two of such ports, Cadiz and Seville; there is greater freedom of the press; a more just administration in the courts of law; and an arrangement for the establishment of a form of representative government by suffrage has been made. But these changes are attempts to efface sad memories, and they have failed to restore tranquility to Cuba. They leave many grievances unremedied. The taxation is oppressive, and the government does so little for the development of the country that there are still millions of acres of uncleared forest, and great mineral resources unused which might be adding to the wealth of the people. So defective is the system of popular education that the large majority of the inhabitants are illiterate. Among the whites 68 per cent., and among the whole population 76 per cent., cannot read or write. sanitary conditions of Havana and of other Cuban towns are bad in the extreme.

The

That the reason for such failures lies in the constitution and nature of the governing power, which has already shown its incapacity to keep its once vast colonial empire, is an inevitable conclusion. The loyalty of a subject people can be secured only by giving them laws under which they can live in safety and peace. But Spain has governed her colonies exclusively for her own benefit. Her whole idea has been to get as much as possible from them, with little regard for their own needs. Gold was the object of her 15th century adventures, and she expects to acquire gold in much the same way at the end of the 19th century; for it is Spain's misfortune that she does not learn and she does not forget, and thus the government, until very recent times, has been regulated

by the harsh maxims and ideas of four hundred years ago.

Pride is recognized as one of the leading characteristics of the Spaniards, and to this quality may be traced most of the ills which have attended their colonial rule, as illustrated in Cuba. They are proud, hence they believe that they alone are fitted to fill important positions in the government of the island. Cuban labor must be used for their benefit; Cuban trade must minister to the glory of Spain; Cuban needs, in the way of sanitation and education, are of little consequence. The Spaniards hold aloof from native-born Cubans, as if they felt themselves to be of a superior race, even when the colonists are of almost pure Spanish blood. Pride and cruelty go hand in hand; and the cruelty of the Spaniards is proverbial. Their hearts are steeled against pity at the sight of suffering, if by its means they hope to accomplish their end. Pride makes them impose the religion, which they profess, on all dependent or subject races, enforcing their will by persecution, if gentler measures do not immediately succeed. Spanish cruelty towards the native inhabitants of Cuba, which resulted in their virtual extinction in the 16th century, is a matter of history. Unless they would profess conversion to Christianity, these natives were accounted unfit to live under the rule of the "most Christian king" of Spain. The slightest reaction on the part of the Cuban of negro blood to pagan superstitions and customs, such as the voodooism which is known to exist amongst the negroes of the Southern States, antagonizes the ruling classes, and results in various forms of persecution, even at the present day. The inquisition, than which no more cruel and terrible tribunal has ever been known in history, flourished in Spain on account of this proud fanaticism, and in its turn increased and stimulated these characteristics in the race. It was decreed that no one should be tolerated in the kingdom who did not promise obedience to the church. In consequence, the Jews and the Moors, in the 15th and 16th centuries, were banished from Spain, to the great economic loss of the country; for with them were lost the most skillful and industrious artisans, and the best agriculturists and cultivators of the soil. The persecuting power of the inquisition was extended to the American colonies, and pagan natives and Protestant Christians fared alike at the hands of its officers. The Spaniard's pride cannot stoop to conciliation or compromise when difficulties

arise; he can only conquer or die; and he dies bravely, and has often shown the world that he will lay down his life rather than yield—a fine and noble trait, when death is to be met in a good cause, but a fatal temper of mind for one who would rule men in these days when the echoes of songs of freedom fill the air.

The days of Spain's rule on this continent are nearing their end. She once played a great part on the world's stage; time was when she held the balance of power in

Europe; this country can never forget that Spanish ships discovered a New World; literature, art, and science have all been worthily served by her; yet her story is written on the darkest pages of modern history, and there are few besides her own sons who will sincerely mourn her fall. And, though troublous days may yet await Cuba, we may well hope and believe that from the ruins of that island's hard past there will spring a happy and prosperous future.

May 1st, 1898. A naval engagement in Manila Bay, Philippine Islands, between American fleet, six vessels, Commodore Dewey, and Spanish fleet, eleven vessels, Admiral Montojo, supported by shore batteries. American loss, 8 wounded; Spanish loss, 11 vessels, and from 800 to 1,000 killed and wounded.

May 2d. Manila blockaded.

May 4th. Battleship Oregon and gunboat Marietta sailed from Rio de Janeiro.

May 5th. Supplies for Cuban insurgents landed near Mariel.

May 6th. Great Britain refused to take part with European powers in intervention between Spain and the United States.

May 7th. Batteries at Havana fired on gunboat Vicksburg and revenue cutter Morrill.

May 11th. Cruiser Marblehead, with gunboat Nashville and others, bombarded Cienfuegos, destroyed lighthouse, fort, and cut cables. American loss, 1 killed, 7 wounded ; Spanish loss, 360 killed, wounded unknown. Battle off Cardenas, between gunboats Machias and Wilmington, torpedo boat Winslow, and revenue cutter Hudson, and three Spanish gunboats, supported by shore batteries. American loss, 5 killed, 5 wounded. Winslow disabled. Spanish loss unknown. May 12th.

American vessel sinks Spanish

gunboat off Iloilo, Philippine Islands. Forts at San Juan, Porto Rico, bombarded by Admiral Sampson; battleships Iowa and Indiana. American loss, 2 killed, 7 wounded; Spanish loss (reported), 20 killed, 60 wounded.

May 17th. Spain declines to forbid privateering. Cruiser Montgomery fires on Spanish gunboats off Nunevitas.

May 19th. North Atlantic squadron (Sampson) and flying squadron (Schley) effect a junction. Oregon reported safe by Secretary Long. Spanish fleet reported at Santiago de Cuba, having succeeded in eluding the American fleet in the passage across the Atlantic.

May 20th. Spain embarked troops at Cadiz for the Philippine Islands.

Neutrality has been guaranteed by the governments of Austria, Turkey, and Japan. Spanish vessels captured: April 29th, Argonauta, by gunboat Nashville; April 30th, Mascota, by torpedo boat Foote; May 5th, Lola, by despatch boat Dolphin; May 7th, Espana, by revenue cutter Morrill ; May 9th, Severita, by despatch boat Dolphin; May 12th, Rita, by auxiliary cruiser Yale, and gunboat Callao, off Manila; May 17th, gunboat Leyte, off Manila. Other small vessels have been taken, chiefly fishing craft.

Our record closes on May 20th.

HA

WASHING, BLANCHING, AND CAN FILLING

AVING received inquiries regarding the canning of vegetables, we publish the following description of the manner of growing and handling green peas, and the process of packing the same, as employed in the United States. We are indebted for the information to Francis H. Leggitt & Co., of New York City, who tell us that tomatoes, corn, beans, and berries are handled in much the same manner, the variations being in the time occupied in the processes; each vegetable or fruit is given as little time in the kettle as will safely preserve it.

"Great care is taken in the selection of the seed for planting peas for canning purposes, the finest quality that can be obtained being used; of course, there are several varieties of seeds. Generally, the seed is bought of seed growers who have had long experience in growing peas for canners' use.

"The seed is planted at different times, so as to have the peas mature at successive periods, thereby enabling the canner to handle the peas as conveniently as possible. The ground is specially cultivated, being plowed in the fall or early in the spring, harrowing first with a disk harrow and following with a smoothing harrow, until the soil is thoroughly pulverized to a depth of 5 or 6 inches. On most land, fertilizer is used very extensively-from 300 to 600 pounds per acre of ground. This fertilizersuitable for growing peas-is drilled in with the peas when planting.

"The peas are sometimes planted in rows, but experience has proved that the best results are obtained by sowing broadcast, using a regular wheat drill for planting, sowing about 3 bushels of seed to the acre, and rolling the ground as soon as the seed is planted.

"As soon as the peas begin to appear out of the ground they are harrowed with a smoothing harrow, which breaks the thin crust of the ground, and also destroys the small weeds. This is generally repeated in the course of a few days. Great care is taken, in harvesting the peas in vines, not to allow the peas to get too old or too large.

THE BRINER AND THE PROCESS KETTLE.

"When in condition for canning, the peas are mowed-sometimes with the scythe, but mostly with the mowing machine, just as standing hay is cut in the field; they are then loaded upon wagons, and taken to the viner and sheller, a machine which threshes the peas out of the pods. As the peas are shelled, they fall through the perforated rubber sides of the machine onto an inclined traveling apron or belt which carries over the chaff, or small particles of pods and vines, allowing the shelled peas to run down the apron to a receptacle or trough at the foot thereof.

"The above is the most advanced method of shelling peas; the old method, that is used in the cities to the present day, is to have the peas picked by hand from the vines in the field, then shipped to the canning houses, shelled there by the pod huller or sheller, after which the chaff is separated as already described. The shelled peas are then taken to the assorter, or separator, and the small, tender peas are separated from the large. As many sizes as desirable may be obtained. The smaller the peas the more desirable and more valuable they are for canning.

"From the assorter, the peas are conveyed to the washer, a machine cylindrical in shape, which runs in water, whereby the sand, dirt, and the rank, green taste of the juice of the vines and pods are thoroughly removed.

"From the washer the peas are conveyed to the blanching tubs-the first process in the preserving of the peas. The process is to dip the peas in water, allowing the water to come to. a boiling point for certain lengths of time, according to the condition and age of the peas; then to the separator, where all the skins and split peas are separated from the whole peas; then to the can-filling machine, where the peas are measured and an accurate amount is placed in each can automatically; then to the briner, or syruper, where the liquor (simply salt and water) is run in the can to preserve the flavor of the goods in processing; then to the capping

machine, where the cans are sealed perfectly air-tight before going to the process kettles. The process kettles are large sealed retorts, in which the goods are subjected to a steam heat of about 240 degrees Fahrenheit for from 25 to 35 minutes, according to the age of the peas.

"From the process kettles they are

immersed in cold water, cooling the cans as quickly as possible, before going to the warehouse to be labeled, boxed, and stored or shipped.

"The writer has known of peas being canned and boxed ready for shipment in two • hours from the time the vines were cut in the field."

BILL OF FARE FOR DINNER.

Roast Beef and Gravy.

Asparagus on Toast. New Potatoes and Cream. Green Peas, Spinach, Green Corn. Tapioca Cream.

Roast Beef.-Good beef should be bright red, with a thick layer of yellowish-white fat on the outside. The ribs or the second cut of the sirloin is the best for roasting. For a family of five or six a two-rib roast is best. This weighs 4 or 41⁄2 pounds. The price runs from 16 to 20 cents a pound. Have the bones taken out and the meat tied into a round shape. As soon as any meat is delivered from the store, it should be removed from the paper, because the paper not only absorbs the juice but imparts a peculiar taste to the meat. Always wipe the meat with a clean wet cloth before cooking; one never knows who has handled it in the store, and though it may look clean, very often it is not.

Lay the meat in a dripping pan, and sprinkle it thoroughly with salt and pepper. Put in a very hot oven and let it get seared, or browned, on both sides. This closes the outer cells and prevents the juices from escaping. Now pour about 1 pint of boiling water into the pan and baste the meat often with it. It is not necessary to put any fat in the pan, as there should be a good layer around the roast. If the meat is liked rare, allow 12 minutes roasting to the pound; if liked well done, allow 15 minutes to the pound.

Gravy. When the meat is done, put it on a hot platter and keep it hot. Let the liquid in the pan settle, then pour the fat off and save it. Add 1 cup of boiling water to the liquid remaining in the pan, and thicken it with 2 tablespoonfuls of flour moistened with

4 tablespoonfuls of water. Season with salt and pepper, and simmer 5 minutes. If it is not perfectly smooth, strain it through a wire sieve.

Asparagus on Toast.-Wash the stalks in fresh cold water; break off the woody part. It may seem as if a good deal is wasted by thus breaking instead of cutting the ends off, but it will be found that all below the break is woody and not fit to eat. Tie in a bunch with white string, and plunge into boiling salted water. Boil vigorously for from 20 to 30 minutes, according to the size of the stalks. Toast 4 slices of stale bread; dip them very quickly into boiling water, and lay on a hot platter; then put little bits of butter on top. When the asparagus is done, lift it out of the water with two forks, to prevent its breaking, and place it on the toast. Cut and remove the strings. Pour melted butter over the asparagus and sprinkle with salt and pepper. This is by far the nicest way of preparing asparagus, though some prefer it cut in pieces about an inch long and served with a cream gravy. This is a very good way to cook it when it is a little older and tougher. In this case, cook the stalk parts first for about 10 minutes before adding the tips, as they are always tender and will cook to pieces if put in with the tougher parts and cooked the full time.

When the asparagus becomes tender, stir in 2 heaping tablespoonfuls of flour moistened to a smooth paste with 4 tablespoonfuls of cold water. Stir carefully, so as not to break the asparagus, and when it is thick add 1 tablespoonful of butter, teaspoonful of salt, and a dash of pepper. Serve on squares of toast.