The Swansea Gazette and Daily Shipping Register

I Swansea Harbour OFFICERS — General Manager, Statutory Har- i hour Master, and Collector J-W, LAW of Rates J Assistant Collector of Rates-GEO. JONES Wharfinger-D. R. MORGAN. Traffic Superintendent-H. T. HANDELL. Telegrams, LAW, SWANSEA." Telephone— Harbour Office National No. 13 Corporation 13 Dock Master, North Dock „ 583 „ South Dock „ 884 Prince of Wales Docic,, 590 Mumbles Lighthouse. ,,6086

I North DockJ North Dock. Dock Master D. G. DAVTES. A u Ada 66 Cremmer, Sharpness Bala A 1814, Williams, Kherson Bretagne 210, Conedal, Mortagne Culzean Castle 147 Hughes, London Deux Charentes a 810, Vignol, Glasgow Clara a 1123, Bjorkmann, Preston Flying Foam 84 Collings, Antwerp Irene 71 Lee, Bridgwater John Ewing 95 Norman. Watchet Kitty Ann 48 Chugg, Barnstaple Lizzie Ellen 84 CoppacK, Dublin Marie Bugenie 37 Allen, Bridgwater Maria Reid 76, Codd, Wexford Margaret West 79 O'Connor, Plymouth Pearl 91, McLynn, Chatham Peter James 79 Silvey, Gloucester Precursor 71, Tope, London Robt Brown 99, Hewitt; Britonferry William Balls s 1595, Kenn?<ly, Ghenitchesk WoodcocK 34 Darby, Milford ARRIVED Dec 31 p.m Nil January 1 n.m Fulcas s 610 Falcu, St Malo Sir Walter s 297 Winscombe, Bristol Rose Bell s 92 Coppack, Queensferry Cape York s 181 McQuarril, Limerick, SAILED Dec 31 p.m Peterburg s 492 Grewe, St Malo January 1 a.m Driva s 763 Peace, La Rochelle

South Dock. Dock Master W. COOKS. Annie BrocKlebanK 96 Roberts, Youghal Condor & 375, Rasmu^sen, Villagarcia Congress s 697 Dabbert Rouen Dorothy s yt Boardman sea Elakoon 605, Gronross, Risor Geieral Lee 141 Stafford, Schull Gauloise 29 Braind, Morlaix Hero (yt) Bond, sea Hudiksvall s 724, Haelquist, HudiKsvall Louise Marie 164 Hervis, Etel Linn O'Dee s 282 Bie, Treport Normandy p s 2fil, Combe Oak s 80, Keenan, Barrow 1 Ossian s 97, Thomas, St Brieux Ospiey (yt) Parsons, Barry Peterborough s 298 Hannah, Poole Pauline 88 Coyec, Quimper Rival 100, Lamey, Falmouth Traveller 166, Truscott, London Telemaque 156 Of pine, St Nazaire Unterweser No 18 859 Gerdes, Liverpool Victor 141 Nagle, Youghal Vivian (yt) Shea, Port Talbot Vera i53, Mygind, Bristol William \t 1. Granbam. sea Zaima 318 Tobiasseo, L'Orient ARRIVED Dec 31 p.m. Peteiburg s 492 Grew, put back damaged Theory s 173 Mitchell, Whitehaveu Le Scorff s 305 Jean, L'Orient Jessie 90 Gill, Plymouth Gransha s 486 Roberts, Rouen Nanine Aglbe 167, Coheleac, Redon January 1 a.m. Sol way Prince s 98 Gwens, Llanelly Sunlight s 227, Dawson, Milford SAILED, Dec 31 p.m Orne s 444 Jean Pierre, Trouville Osceola s r23 Leach, Dublin Helios s 1147, Unonius, Cardiff January I a.m. Velocity 62 BullocK, Britonferry Alice M Craig s 333, Black, Dieppe Florence s 54 Falconer, Belfast Newent a 613, Bolton, London

Vessels in River. I Kildare s 1649, Davidson, Ardrossan I A bertawe, dredger, Paldon Lynx (tug boat) sea Taurus s barge 30. Wilson, Milford Supan Vittery 99 Davies Waterford

Fish Marketr I Swansea Castle s br sea Izaak Walton s tr Marion s tr 82, sea Comr atible s tr sea f Manorbier Castle s tr sea SimploD s tr sea Mount Viso s tr sea Reginald s tr sea Louise s tr sea APRLVEI Hercules s tr sea Argon s tr sea SAILED Kidwelly Castle s tr sea Mary Stanley s tr Xerxes s tr Lawrenny Castles, tr sea Picton Castle s tr 100, sea

Graving Docks. I CAMBRIAN DRY Dcx-No. 1, CAMBRIAN DRY DOCK—NOJ2, CAMBRIAN GRIDIRON CENTRAL DRY DOCK CENTRAL UASC JERSEY DRY DOCK. JERSEY HARD VILL, ERs DRY DOCK GLOBE DRY DOCK. PRINCE OF WALES DRY HOCK. Wilhelm Colding s 93u, Kurtzhale, Antwerp PHCENIX Dry DOCK SWANSEA MERCANTILE DRY DOCK,

Nails ar« called "sixpenny," <?Jghtpennjr,* and tenpenny," according as 1,000 of a par- ticular kind weigh six. eight, or ten pounds U penny" being the old term ased for pound. On the State railways in Germany the coloan of the carriages are ths same as the tiokets 01 iheir respective classes; V uis, first-class carriages yell«wr second-clws# gifin, and third-olio j White „ 1

TIDE TABLE FOR JANUARY n_- HIGH WATER. TIME< J HEIGHT ON C1LLS. ^eek i P of >V ales South Days- Und N Dock Dock A.M. P.M. } A.M. I P.M. 1 A.M. A7M. P M F I F I |F I 1 Friday. 0 50 1 24 26 0 26 8 28 0 2 Saturdy. 1 55 2 27 26 5 27 6 28 5 3 Sunday. 3 0 3 29 27 4 28 5 29 4 4' Monday 4 2 4 29 28 5 29 3 30 5 5 Tuesday. 5 2 5 25 29 2 29 9 31 2 6 Weduesdy.. 5 55 6 12 29 8 30 0 31 8 7i Thursday.. 6 AO 6 55 SO 0 30 1 32 0 8 Friday 721 7 33 30 0 29 9 32 0 9 Saturday.. 7 57 8 9 29 8 29 1 31 8 10 Sunday, 8 29 8 42 29 0 28 4 31 0 11 Monda. 9 3 9 16 28 4 27 8 30 4 12 Tuesday. 9 35 9 50 27 8 26 9 29 8 13 W ednes 10 10 10 28 26 10 26 8 28 10 14 Tliursdy. 10 49 U 12 25 9 24 8 27 9 15 Friday 11 37 24 11 26 11 16 Saturday. 0 4 0 35 23 11 24 6 25 11 17 Sunday. 1 8 1392311 24 10 25 11 18 Monday 2 15 2 45 24 9 26 0 26 9 19 Tuesday. 3 21 3 47 26 5 27 8 28 5 20 Wednes. 422 4 47 28 3 29 4 30 3 2L Thursday. 5 22 5 43 3u 0 30 9 32 0 ■iL Friday 6 15 6 35 ^1 5 32 0 33 5 23 Saturday,. 7 5 7 25 (32 9 32 9 34 9 24 Sunday. 7 52 8 10 33 3 32 9 35 3 25]Monday 8 35 8 56 32 lo '32 0 34 lo 26 Tuesday, 9 21 9 42 32 1 I30 11 34 1 27 Wednesday 10 6 !u 26 30 10 29 5 32 10 28 Thursday.. 10 48 il 13 j—Q 1 [27 4 31 1 29,Friday II 40 ;2y 2 29 2 30 Saturday 0 10 0 43 '-5 8 25 9 27 8 31jSunday 1 19 1 54 ;24 10 25 5 26 IQ The height of Tide up the river at the Pottery bridge is 13 feet less, and at Hafod Works & Middlebank 16 feet 6 inches less than on the Cill at the North Dock Half tide Basin.

Vaughan's Year Book 1909 Now ready, and may be obtained from ail Newsagents Price one penny

NICE DISHES. OBAB ANO MUSHROOM AU GRATIN. Remow (be flesh from a crab and take the same amount of mushrooms, cleaned, peeled, and arinoed. Pal ft couple of thin slices of onion in some melted batter on the fire, and *hen slightly browned ttir in a little flour, adding sufficient cream to make a thick sauce. In the meantime, boil two eggs hard, remove the yolks, and pass them through a sieve. Add these to the sauce with a little lemon-juice, the minocd mushrooms, the flaked meat of the orab, and stir well for some minutes over the fire. Then fill the shell of the •tub with the mixture. Sprinkle over with fine breadcrumbs, pour some melted butter over th* top, and place at once in the oven. SCALLOPED FISH.-Take any remains of boiJcj fish and flake it finely. Then add to it the sau o quantity by bulk of breadcrumbs, and Half tl a quantity of stewed tomatoes. Moisten rach well- beaten eggs-, add pepper and salt, and pour into a well-buttered fireproof dish. Sprinkle liberally with breadcrumbs, mixed with finely-grated cheese, pour a little melted butter over the too, And bake in a moderate sven for about twentf- five to thirty-fire minutes. STEWED LEG OF BEEF.—Cut lIb. of leg of iJeeI (or more) into neat pieces. Put it into a Itia. pan with some sweet herbs, one onion, two flloves, one carrot, one turnip, half a-head of telery, some black pepper, i pint of beer, and sufficient water to cover. Skim the liquof. Add to it half a-head of ready-boiled celery out b dice, one or two boiled carrots and turnipe, little cayenne. Thicken some of the liquor with ft, little flour. Boil for a few minutes. Add ft little Tarragona or claret. Remove the sinew* carefully. Lay as much of the meat as you re- quire in the sauce, and serve in a deep pie-dish. FBOMAGB A LA CBEME AUX OLIVES.-Bee up ft fresh cream cheese in a bowl with lufi" eream to moisten it well, and season with salt; eayenne, and a few drops of lemon-juico. Tab* half-a-dozen amall olives, stone them, and mince finely; chop up the innermost stall of a bead of celery, previously washing it well, so# work well into the eheese. Clean the larg«l stalks of celery, and cut into three-ineh lengtoa. Fill the groove of the stalks with tba aboew ami, one flft # bed of Mtae*