davidaulloa/AmericanStories huggingface dataset:
Watertown republican. [volume] (Watertown, Wis.) 1860-1906, 1874-03-04
Alexander Dumas and His Son.

The recently elected member of the
French Academy is described, at
the age of twenty one, by his father, as
follows:
"What shall I tell you of my son
He has come into the world at that
melancholy hour when it is no longer
day and is not yet night; SO the assem-
blage of antitheses which forms his
strange personality is one composed of
light and shade. He is idle, he is
active; he is gourmand, and he is
sober; he is prodigal, and he~Ss
economical he is mistrustful, and
creduIous; blase and innocent :;
thoughtless and devoted he has cold
tongue, and prompt hand; he mocks
me with all his wit, and loves me with
all his heart. Finally, he is always
ready to steal my cash box like VALERIE,
Or to fight for me like the Cid.
Moreover, possessing a Uerve the
maddest, the most attractive, and the
most steadfast that [ have ever seen
sparkle on the lip of a young man of
one and twenty, and which, like fame
poorly shut down, breaks out inces-
sanity, in revery as in agitation, in calm
as in danger, in smiles as in tears.
From time to time we fall out, and,
like the prodigal son, he takes his in
heritance and quits the paternal man
sion then I straightway buy calf
and fatten it, quite certain that before
a month he will return to eat his share
of it. It is true that evil tongues affirm
that it is for the calf he returns and not
for me but understand all about
that" .....
Watertown republican. [volume] (Watertown, Wis.) 1860-1906, 1874-03-04
Oldest Timber in the World.

Probably the oldest timber in the
world which has been subjected to the
use of man is that which is found in
the ancient temples of Egypt. It is
found in connection with stone work
which is known to be at least 1000
years old. This wood, and the only
wood used IN the construction of the
temple, is in the form of ties, holding
the end Of one stone to another in it's
upper surface. When two blocks were
laid IN place, then, it appears that an
excavation about an inch deep was
made IN each block, into which an
hour glass shaped tie was driven. It
is therefore very difficult to force any
stone from its position. The ties ap-
pear to have been the tamarisk or shit
tim wood, of which the ark was built,
a sacred tree in ancient Egypt, and
now very rarely found in the Valley Of
the Nile. Those dovetailed ties are
just as sound now as on the day of
their Insertion. Although fuel is ex-
tremely scarce in that country, these
bits OF wood are not large enough to
make it an object with the Arabs to
heave off layer after layer of heavy
stone for so small prize. Had they
been of bronze, half of the old temples
would have been destroyed years ago.
SO precious would they have been for
various purposes.
Watertown republican. [volume] (Watertown, Wis.) 1860-1906, 1874-03-04
Rabbits Gnawing Trees.

Mr.. E. A. Beihl, a well-known horti-
culturist near Alton, ILL.,, tells the
Western Agriculturist how he prevent
ed the depredations of rabbits in his
orchard:
Rabbits do not at all times bark fruit
trees, yet are apt to get in the habit at
almost any time, and to attack almost
any kind Of tree. They are, however,
most apt to commence their ugly tricks
when the ground is covered with snow
and frozen when one commences he
will teach others in short time, just
as cattle will learn from each other to
browse on shrubs Or plants on which
they do not usually feed. IF the rab-
bit that does the mischief is caught or
killed, the others may not begin the
practice.
My practice now is to set traps for
them during the winter, and to hunt
them when [ have time for the latter,
and to have them served on the table,
where they are quite acceptable when
properly prepared. I also keep close
watch OF my trees, and if [ see that any
OF them are being barked, l cut an
apple into thin slices and dose it with
strychnine, and put it near the injured
trees, and the next morning [ usually
find the rabbit or rabbits that have
been doing the mischief laid out near
the scene of their depredations.
Strychnine is much better than any
other poison, because it acts quick,
and the rabbit, eating only part of
slice, Is sure to remain within sight
OF the spot where he ate it; and no
animal will get poisoned by eating it,
Tor L nave not been able to get either
hog, dog Or cat to eat the flesh. when
given whole or skinned and cut I'D.
With arsenic or other poison the work
is not SO quick, and there is some dan
ger that such poisoned rabbit might
be caught or shot and used as food by
human being, whose senses of taste or
smell are not SO acute as with animals.
and harm might result.
Watertown republican. [volume] (Watertown, Wis.) 1860-1906, 1874-03-04
Sugar Manufacturing.

A writer in the Baltimore American, in
an article upon the sugar refneries never
ceases night or day, except upon Sundays.
The raw sugar, in various grades, from
nearly black to a light brown, as it arrives
at this port, is either landed directly at the
refneries, or is sold by the importers through
the merchandise brokers. The refner's
business is to make from the lots he re-
ceives pure article of white or brown SUI
gar, of quality suitable for consumption.
First, the black-looking raw sugar is mixed
with hot water until it becomes the thick
ness of syrup. It is then forced through
steam pumps to the top Of the building,
where it is poured into huge filters. The
bottoms of these are perforated, the holes
covered with coarse cloth, and then the
space is flied with charcoal made of the
burnt bones of animals. This cleanses
beaches, and purifes the liquid thoroughly.
After being passed through these filters the
syrup drips out beautifully pellucid and al
most colorless. This is next placed in a
" vacuum pan," subjected to great heat and
powerful condensers, until crystals begin to
form, when it is drawn off into mOulds.
Through the moulds water is passed, which
cleanses what discoloration may remain
The moulds are dried to a certain degree
Tor "c coffee" sugars, but to a complete dry
ness and solidity for "loaf" sugar A ma
chine with ponderous jaws brushes the cones
to the size of " crushed" sugar. The loaf
is cut into square pieces, and the fragments
are converted by grinding into ''gran-
ulated'' sugar. All refined sugars are thor
oughly cleansed. The various grades and
hues of " SOFT sugars are produced by
bleaching and boiling to the required point.
The pans, pipes, and watts used are very
costly, but can be operated long time.
Sugar is refined by two processes, the latter
of which is coming much into favor. By
these processes the crystalline is separa-
ted from the fluid parts of the sugar. The
crystalization ms with the boiling heat
at $50 degrees. 1t would require much
space to describe the immense interiors of
the refneries (some of them eight or nine
stories high), the innumerable rooms,
cauldrons, watts, pans, filters, pipes, pumps,
moulds, mills, pulverizers, packers, ETC., the
busy sounds and sights throughout the day
and night; the throngs of toilng workmen,
the hum of the ponderous machinery, the
seething cauldron, the pattering of the
"drips," the thousands of barrels being
packed and rolled away, the rattle of wheels
and the tramp of hoofs, and the many other
things occurring indoor and outside con-
nected with the vast refining business of
Baltimore. .a.
Watertown republican. [volume] (Watertown, Wis.) 1860-1906, 1874-03-04

Nearly fifty years ago Thomas An
drew Knight, President of the London
Horticultural Society, wrote very ex-
haustive essay upon the above-named
subject, proving conclusively to many
that whole potatoes were far preferable
to pieces of tubers for planting. Mr..
Knight, at that time and for many sue
ceedlng years, was considered in Great
Britain the highest authority living
or horticultural subjects, consequently
his opinions carried great weight
among the people. His idea was that
a tuber, as whole, was but one seed,
like a kernel of corn. But we now
consider potato tuber more like an
ear of corn, containing many seeds,
each of which is capable of producing
a plant equal in strength and value to
the whole combined. Of course, there
are hundreds of farmers who will and
do cling this old theory of Mr.
Knights, despite all the science or
practice to the contrary. The enor-
nous yield secured from the various
new sorts within the past few years,
and frequently referred to in the
agricultural journal, all of which have
been produced from cut seed, should
begin to awaken the sticklers for whole
seed and set them to making expert
ments in this direction. No one will
suppose for a moment that the yields
reported in the case of the Bliss prizes
for Early Vermont and Compton Sur
prise, could have been secured by
planting whole tubers. Those farmers
who believe that whole tubers are best
for seed should look at these figures
5111, GOT, 437 and 456 pounds, raised
by different men in different localities,
each having but one pound for seed.
These facts and figures are worth a
dozen theories, and we'll worth remem-
bering at planting time.
Watertown republican. [volume] (Watertown, Wis.) 1860-1906, 1874-03-04
Hibernal Impatience.

O Iaggard year, that lasts so long,
When will thy leaden pinions rise,
And thou break into heaving skies,
And be disemprisoned song
o burst into the heaving spring
And roll away these cold dark days
Inspire Eolian notes of praise,
That long 10 thaw a frozen wing.
Thou too art part of natures truth,
And in thy mystery thou art good
Yet, roll from over field and flood,
And BRING us Springs eternal youth.
Long for Aprils sweet sublime,
When earth recalls the bowers of Eve,
And angels in the night SHALL weave
The daintlest tilagree Of time.
When ali the world shall answer God,
In living greenness to the eye,
Beneath an intervening sky,
And DER jurisprudence sod.
When fragrant comes creations breath,
And nature is choral mute;
Life wakes-and pulses flash and shoot,
In Resurrection out of Death.
Chambers Journal,
Watertown republican. [volume] (Watertown, Wis.) 1860-1906, 1874-03-04
brown enough and that will probably

prown enough ana met will probably
De between an hour ana an hour and a
hal1 before IL Is tlme To take it out
grease a paper ana put over it, and
spread with paste When the cake
comes out of the oven, leave off it's
cover till nearly cold.
-FOUR hours will bake loaf that
takes the whole recipe, and it is not too
long when you make it into three
ioaves anything smaller had better be
takeH out few minutes sooner.
Keep your cake in its case.
This mode of baking has the advan-
tage of never burning without most re-
markable carelessness, and also that
the cake is nice to use within a week
from the time of baking.
Watertown republican. [volume] (Watertown, Wis.) 1860-1906, 1874-03-04
Discovery of Solar PrOminences.
From the Popular Science Monthly.

In July, 1942, a great eclipse occur
red, and the shadow of the moon de-
scribed wide belt running across
Southern France, Northern Italy, and
portion OF Austria. The eclipse was
carefully observed by many of the
most noted astronomers of the world,
and so completely had previous obser-
vations of the kind been forgotten,
that the prominences which appeared
with great brilliance, were regarded
with extreme surprise, and became OBJ
jects of warm discussion, not only as
to their cause and location, but even
as to their very existence. Some
thought them mountains upon the
sun, some that they were solar flames,
and others, clouds floating in the suns
atmosphere. Others referred them to
the moon, and yet others claimed that
they were mere optical illusions. At
the eclipse of 1851 Gin Sweden aud
Norway, similar observations were
repeated, and, as a result of the
discussions and comparison of observa-
tions which followed, astronomers gen
orally became satisfied that the promi-
nences are real phenomena of the solar
atmosphere, in many respects analogous
to our terrestrial clouds: and several
came more or less confidently to the
conclusion, now known to be true (see
Grants C History of Physical Astro1o O.
my'') }, that the sun is entirely surrounded
with continuous stratum of the same
substance. Many, however, remain
unconvinced. Fayne, for instance.
still asserted them to be mere optical
illusions or mirages. In the eclipse of
1860, photography was for the first
time employed on such an occasion
with anything like success. The results
of Secchi and De La Rue removed all
rem aiming doubts as to the real exist
ence and solar character of the objects
in question, by exhibiting them upon
their plates gradually covered on one
side and uncovered on the other side
of the sun by the outward progress of
the moon.
Watertown republican. [volume] (Watertown, Wis.) 1860-1906, 1874-03-04
SMELLING AS A FINE ART.
The Rose Crop of Persia-Appreciatio Oh
of Perfumes,

The Rose Crop of Persia-Appreciati on
of Perfumes.
In an article about the rose crop
of Persia, The London Daily Telegraph
says:
"Attar or uttar Of the rose is the
uttermost virtue of her-the intense,
transcendent spirit of perfume which
survives as an immortal essence when
the fair flower itself is dead. What,
then, is this essence? Even Prof.
Tyndall, the magician Of science. with
his tubes of glass and electric beam,
has never seen tie spirit of the rose.
There must, nevertheless, be something
that exists and exhales. How else
could little touch of musk spread it's
keen odor for years and years undi-
minished And how else is it
that, as good Moslems believe, the
scent waited by the angels wing
beat still fingers in the place of the
visions Of the prophet True altar of
roses is all but indelible, inetfaceable,
immortal. Enthusiasts for the noblest
pleasures of the nose must not deem
that they inhale this celestial fragrance
when they buy these deceitful little
bottles of glass and gold, cunningly
wrapped in Oriental-looking paper and
boxes. Veritable altar is not liquid at
all, or only liquiies at summer heat,
when 1t appears as golden tinted oil
or mucilage, too precious to use in
flask or vessel. The erudite eastern
perfumer touches that golden globule
with tuft of pure snow-clean cotton
wool, and it is that impregnated tuft
which he sells as the vehicle of fra
GRANGE to his delighted customer.
We are far, as yet, as a race, from
understanding or approaching per-
fumes. By an by, when mankind gets
better educated, there will be new
art, equal in dignity to those of poetry,
painting, and sculpture. It will be
called by a dainty, expressive name and
it will devote itself to the just sequence
and combination of delicate oders.
Great artists will arise, evoking from
mixtures of jasmine and musk,
narcissus, and violet, rose and tube
rose, wonderful embodiments of far
reaching fancy, translated into tender
visions by fragrance as suggestive as a
picture as mysterious as music, as
elevating as Greek marbles. Pastoral
symphonies will be conveyed by
an arrangement of admirably ad-
justed rural scents; and geography
itself will be silently and softly taught
by learned succession Of flower favors
as they follow each other round the
parallels of latitude. In that day when
the long-neglected nose has it's due
honor, and when the glorious richness
of nature, in the way of various odors
is understood, we may even learn how
to perfume the winds, just as we now
purify the rivers; and it will be bet
ter time for Adrianople rose growers
than ever, for altar must ever be to
zephyrologists-if We may coin a name
for the votaries of that new art-what
the key note is to music, and the line
of beauty to the SCULPTOR
Watertown republican. [volume] (Watertown, Wis.) 1860-1906, 1874-03-04
The Household,

WEDDING CAKE.-A lady correspond
ent of Hearth and Home gives the fol
lowing directions for making welding
cake: One pound brown sugar, one
pound butter, one pound -four, twelve
eggs, one cup molasses, six pounds
Valencia raisins, three pounds cur
rants, two pounds citron, one ounce
cinnamon, one ounce mace, one ounce
cloves, one gill brandy-or you can
use, if you prefer, one gill whisky and
one gill lemon juice, and the grated
rind Of two lemons-tWo nutmegs; add
sufficient flour to dust the fruit
Having as novice in cake-making
been over and over again gr1evously
tormented by insufficient directions as
to the manner OF putting ingredients
together, we will not subject another to
the same trial of patience, but give the
mode of procedure so explicitly that
the most inexperienced may work with
confidence.
Wash the currants and put them
aside to dry. Pour boiling water upon
the ralsins, few at time, and take
out the seeds-scalding the raisins
gently facilitates Incorporation of seed
ing, and in no way Injuries the fruit for
cake. Slice the citron thin, and do not
leave the pieces oolarge, or your cake
will be likely to break apart when you
cut it. Chop the raisins pretty fine
it is best not to put more than a quart
in the chopp1ng- at time; then
mix them carefully with their proper
ton of currants and citron, and lay
them aside in pan. When the fruit
is all mixed cream the butter, and add
all of the spice as soon as you COM
mence stirring IN the sugar. Add the
molasses by degrees with the sugar;
if you need more liquid to make it stir
easily, add a portion Of the liquor.
Beat till very light. Beat the yolks
and whites of the eggs separately and
very thoroughly; then add the yolks
and what is left of the liquor, and a
little more than half of the -four; after
that, the whites Of the eggs and what
remains of the -four, stirring but little.
Lastly dust your fruit little at time,
and mix it thoroughly with the cake.
Have ready large pan or three
good sized bread tins, if you like bet
ter, prepared in the following manner:
Fit three papers carefully to your pan;
grease them thoroughly. Make paste
of equal parts of Graham and white
our wet up with water. The paste
should be just stiff enough to spread
easily with spoon. Place the first
paper in the pan, with the buttered
side next the dish; spread the paste
evenly over the paper, leaving it as
thick as you would roll ple-crust. In
spreading the sides of the pan you will
probably need to use little OF the
paste to stick portions Of the paper to
the cop of the pan to keep it from
slipping out OF place. Then press the
second paper carefully into It's place,
with the buttered side awry from the
paste, and lastly, fit in the third paper
as you would into any baking-pan. 1
Put in your cake, being careful to
press it closely into the edges of the
pan; place it in an oven of the same
heat that you would use in baking
bread keep up your fire so that it
shall cool down very gradually. When
the loaf lacks two shades of being
Watertown republican. [volume] (Watertown, Wis.) 1860-1906, 1874-03-04
FARM AND HOUSEHOLD.
TurnIp Flavor in Butter.

Turnips fed to mich COWS impart,
as is well known, a disagreeable flavor
to the milk, and if the milk IS employed
for butter-making the turnip flavor is
also carried to the butter. Various
methods have from time to time been
suggested for arrest1ng or destroying
this flavor In the butter made from
turnip fed COWS, aud one of the most
efficient, we are informed, is that prac-
ticed by the Irish dairymen. This
consists in mingling sour milk with
the new or freshly drawn milk, and
then setting it aside to cream. BY
this procedure the thee-sso ufness of the new
milk is fastened, thereby preventing
the flavor, which is greatly caused by
allowing the milk to sour slowly.
In many of the Irish diaries the
whole milk is churned, as the butter
made from whole milk is considered
to have better color and flavor than
butter produced by churning cream.
II the turnip flavor can thus be de-
stroyed, as it is confidently asserted
by those who tested the plan, it is
well worth knowing, and may prove of
value to some of our dairymen who
may have turnips to feed to COWS in
milk. Among some of the best butter
dairymen of Ireland it is customary to
give COWS grazing on pasture in sum-
mer "a daily drink which is composed
OF bean meal, crushed oats and bran
three and one half pounds to each
cow-mixed with writer. The ''drink"
is said to have very decided effect on
the milk and butter. Rural Neav
Yorker.
Watertown republican. [volume] (Watertown, Wis.) 1860-1906, 1874-03-04
Fields of Beans.

There ought to be broad fields Of
beans planted this year 5; first, because
they are a largely paying crop, and
second because there will be many an
acre that was intended for wheat this
year that will not be sown, and a bean
crop is just about the next thing in
ing food, that we can grow. A course
food, perhaps, but very nutritious, and
yet not so coarse but that many of
g our best citizens are fond of indulg-
ing in their once-a-week dish of baked
beans. .~.
As a field crop they will yield from
twenty 10 fifty bushels per acre, de-
pending upon soil. season and culture.
A dry, sandy soil is considered the
best, but we have raised excellent
crops on strong clay loans. For field
crop, bush beans are generally pre-
ferred, and the most salable are the
white ones. AS market bean the little
white is pre-eminent, though not pos
sessing as much richness as a variety
known as the Early China, oval in
shape, with bright red eye; they are
early, productive, whether green or dry.
Beans should not be planted till all
danger of frost is over, as they are
very sensitive to it's influence. They
can be sown broadcast, in drills or in
hills. They will bear covering deeper
than almost any other seed of its size
in ordinary, dry soil, three inches is
not too deep. Beans should never be
hoed when wet from rain or dew. Try
a few acres this year. and YOU will
hardly miss any lessening that may
occur in the yield of your expected
wheat crop.
Watertown republican. [volume] (Watertown, Wis.) 1860-1906, 1874-03-04

ONE of the young ladies at the
Springfield Watch Factory, it is said,
is at work upon patent watch which
will have hands so made and adjusted
as to seize the wearer by the coat
collar every evening about ten O'Clock
and walk him off home. Ten gross
have been ordered for use in Peoria,
and ten gross of long waiting wives
and maldens, whose beauty sleep y
IS too often postponed until the
wltchlng hour, are praying for their
coming.
Watertown republican. [volume] (Watertown, Wis.) 1860-1906, 1874-03-04

The monument which is soon to be
erected to the memory of Gen. William
Schouler, of Boston, is approaching
completion. It consists OF Scotch
granite base surmounted by futed
marble column, the whole to be about
20 feet in height. Upon the top there
will be a marble figure of an eagle
standing upon the American flag, which
will be folded about the shaft.
Watertown republican. [volume] (Watertown, Wis.) 1860-1906, 1874-03-04
American Potatoes.

Under this head Land and Water
says: Upon the merits Of these, as
of most other new introductions, great
diversity of opinion has been ex-
pressed, with no doubt also an equal
Watertown republican. [volume] (Watertown, Wis.) 1860-1906, 1874-03-04
A Conceit.
BY MORTIMER COLLINS,

0 touch that rosebud it will bloom
My lady fairl
passionate red In dim green gloom,
A joy, splendor, a perfume,
That sleeps in air.
You touched my heart : it gave thrill
Just like rose
That opens at a lady's will;
Its bloom is always yours until
You BID it close. ...