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Show H TIME WORKS CHANGES. H There is a habit of asking what has bdeome of this or that old- n ' fashioned type or custom. Many things once familiar have disap- B. j pcared. Some of them went so qniqtly that the departure was not B 'noticed, aud only the ensuing void, aching or nbt, called attention H change. Bl Yet strangely enough, nobody rises to inquire the whereabouts Hl ' tlie old-fashioned dried apple, says the Los Angeles Tribune, It H J used to be made into a dark brown sauce of a more or less mysteri- B I ous aspect, or it was employed to fill a pie. It was a solid and sub-. H stanlial filler, considered merely in that relation. Nothing ever H , was found that stuffed a crust fuller or more firmly. B It was the wont of the farmer's wife of former days to core ' and dry the "apples for winter use. Cut into quarter's , they were' strung in odorous festoons which the domestic fly found homelike. Then manufacturers begun to turn out what they termed evaporated apples. These served the purpose of holding upper and lower crust apart and very hungry persons considered them edible. The farmer's farm-er's wife quit stringing the quartered fruit. Silently the dried apple of youth vanished from sight. None would recall it. Even in reminiscent mood, and inclined-to pine for the days that were, none would go so far as to summon .the dried apple back from the gulf of time that swallowed it. Curiosity is aroused, however, as to exactly ex-actly why it, went and when it went, and what the farmer's wife has been setting before the hired men since the last loop of mildewed dried apple became a memory. |