davidaulloa/AmericanStories huggingface dataset:
The Kenosha telegraph. [volume] (Kenosha, Wis.) 1860-1888, 1883-01-12
VEGETABLE COMPOUND.

A Sure Cure for all FEMALE WEAK.
EESSES, Including LeucOrrhea, IF-
regular and Painful MenstruariOns
Inflammation and liberation of
the Womb, Flooding, PRO.
LAPSUS UTERI, &c.
tFPlessant to the taste, efhcacious and immediate
in its effect. 1t is great help in pregnancy, and re-
hsves pain during labor and ct regular periods
PHYSICIANS USE 1T AND PRESCRIBE IT FREELY.
RrFoR ALI WEAKNESSES of the generative organs
Of either SEX IL is second to remedy that has ever
been before the publc and for all diseases Of the
KIDNEYS it Is The Greatest Remedy in ths World.
KIDNEY COMPLAINTS of Either Sex
Find Great Relief in Its Use.
LYDIA e. PINKHAM'S BLOOD PURIFIER
Will eradicate every vestige of Humors from the
Blood at the time will give tone and strength to
the system. As marvellous in results the Compound
tFBoth the Compound and Blood Purifier pre-
pared at 2SS and 2S5 Western Avenue, Lynn, Mass.
Price Of either g. Six bottles for o. The Compound
Is sent by mail in the form Of pills. Of lozenges
receipt of price, 81 per box for either Mrs. Pnkham
freely answers all letters Of inquiry. Enclose cent
stamp Send for pamphlet. Mention this Pdper
tY1iYDIA y. PNKHAM's LIVER PILLS cure Constps
tion Biousness and Torpdity of the Liver % cents
ESOld by all DruGRists.~Ga Isl
The Kenosha telegraph. [volume] (Kenosha, Wis.) 1860-1888, 1883-01-12

When beggars die, there are no comets seen,
The heavens themselves blaze forth the death Of
princes" JULIUS CESAR.
Vermont phÅ“nix. [volume] (Brattleboro, Vt.) 1834-1955, 1883-09-21

Two teaspoonfuls of cream of tartar and
one of soda TO a quart of flour" was formerly
the standing direction in every kitchen for
making light biscuits cake, etc. 1t has been
found of late, however, that the old rule will
not work, double this quantity of cream of
tartar frequently being required to produce
the former result and even then, owing to
the great variation in strength of the best
cream of tartar that can be purchased at the
stores, uniform results can no longer be de-
pended upon in its use.
The cause of this inferiority of modern
cream of tartar is explained by the MassGchu-
sets state board of health and also by the
New York state board of health, which, in a
recent examination of y samples of cream of
tartar, claimed by dealers TO be of the best
quality, found them Rdulterated with alum,
terra alba phosphate of calcium, etc, from
TO 93 per cent. Five samples were adulterat-
ed with terra alba to such an extent as to be
really terra alba with little cream of tartar
added. In the soda examined, from II per
cent OF carbonate of lime to % per cent of
ground gypsum were found. OF course it is
impossible to produce light, wholesome bread
from such stuff as this for lesvening mate
rial, and the best cooks, if relying upon its
use, must often fail in their work. The old
formula therefore, no longer to be relied upon.
must give way TO new methods.
Science, fortunately, comes TO the aid of the
aid of the cook in this dilemma with the ever
ready baking powder but here again the
greatest care is necessary in selecting a baking
powder, to avoid one that may not only spoil
the work of the cook but will make the cook
cry produced an instrument of danger to the
health. Most of the baking powders and
bread preparations on the market are made
either from the very cream of tartar above
described, from alum, which is poison, or
from phosphates derived by disgusting proc
esses from the solution of old bones in sui.
phuric acid, and hence their use is attended
Vermont phÅ“nix. [volume] (Brattleboro, Vt.) 1834-1955, 1883-09-21

with the same Inconvenience and dangerous
results a. follow the use Of aduterated cream
OF tartar. The only way TO overcome these
difficulties would ON TO be in the selection
Of baking powder Of thoroughly well es.
tablished reputation, whose absolute purity,
wholesomeness. aud effective power AZ lenv.
ening agent have been confirmed beyond con-
traventon The Royal Baking Powder meets
this want more nearly than any other, and has
been recommended by the government chem
list rs the most acceptable and perfect substi-
tute for the old fashioned cream Of tartar and
soda. II is undoubtedly pure and It's merits
have given il a sale probably equnling that Of
all oihor baking powders combined. Its man
ufacturers have an advantage over all others
in possessing facilities for obtaining pure ma
terlals. They refine their cream OF tartar d.
rect from the imported crude grape acid by
means Of patented processes exclusively their
own, toy which the cream Of tartar is render
ed absolutely pure and uniform in strength.
In addition to this, they employ a number Of
expert chemists who thoroughly test every
pound Of " predeut used and admit no ma
terial into tue Royal Baking Powder com
pound until they have demonstrated it chem
ically pure As a cons, qucuce the action Of
this powder is always uniform, AZ well rs of
the highest degree of power aud never fails
to produce light, sweet, wholesome aud pal.
atabe bread, biscuit or cake. With its uni
versal market and the great magnitude of its
sales, this company finds it to its interest to
adopt these extraordinary methods, which no
baking powder maker whose market is limit
ed to n certain state or locality can afford.
Vermont phÅ“nix. [volume] (Brattleboro, Vt.) 1834-1955, 1883-09-21
Fence Breakers,

Our temper is apt to rise against cattle that
break over fences, but in such season rs
this one can hardly blame them for trying to
better their condition by escaping from the
dry pastures The Montpelier Waterman
gives a graphic impression of the cows side
of the case, as follows:
Hunger knows no law, aud the poor cattle
confined in a closely grazed pasture with ap.
petites never more than half satisfied, will not
respect the fences that divide the space aot-
ted to them from the cornfeld or garden b..
yond. What pity to spoil fac, peaceablt
gentle COW, that would not 'step over a rail
Flies and short pasture prevent her from get
ting full rations. Driven by the pangs of
hunger the poor animal wanders back aud
forth along the fences, viewing wistfully the
juicy green corn-b blades on the other side, Just
beyond her reach. The longer she gazes at
them, the better they look the savory scent
enters her nostrils aggravatingly, and she suf
fers all the fortunes of Tantalus At last she
forces her nose in between the rails she feels
them move, and, encouraged, continues her
efforts toward the destruction of that particu-
lar fence. Soon an opening is made, for mot
fences do look stronger than they actually ar
she puts her head through, and, with her full
weight leaning against the fence, stretching
her neck and protrudng and twisting her
tongue, she reaches the nearest blade This
first success urges her to renewed exertions
One rail breaks, another is thrown off, and
triumphantly she enters the forbidden field
The whole herd follows, and the work of de-
struction begins. After COW has once learn
ed the art of breaking fences, she will not
only always remember it, but will also teach
it to other animals, and your trouble will not
cpagp
Vermont phÅ“nix. [volume] (Brattleboro, Vt.) 1834-1955, 1883-09-21

An old subscriber who has recently pur-
chased new, square, box churn, and also
deep setting apparatus for his milk, writes
that he Is having great deal of difficulty in
churnlng the cream. He sometimes gets the
butter IN an hour, and then has to churn an
other hour to gather it, while often it requires
two or three hours, and occasionally five
hours to DO the weeks churning of some thir-
~ pounds of butter. He further writes that.
'the cream fills the churn only two.thirds
full at the beginning, but it swells so as to fill
1t full and be has to draw off large portion
OF It, The temperature is from 60 10 G5o
when the ohurning is started The churn is
reVolVed very slowly once it took six hours
TO churn thirty pounds of butter two at night.
aud four the next morning"
Trouble with cream and churns is an old
complaint and very few darymen escape it.
The causes are numerous and often difficult
70 determine. Sweet cream, Just removed
from the milk, does not churn as readily as
older cream that has been "ripened," if any
one knows exactly what that term signifies.
Cream that is too warm sometimes gives
trouble, but if it is much too cold it is very
sure to, Very thin cream is longer in com
ing than cream that is moderately firm but
very frequent cause of delay in bringing but
ter Is from filling the churn too nearly full
OF cream. Something depends too upon the
character of the churn. churn that agita-
les the cream with great violence, as when
the floats are small and are revolved at a high
rate OF speed, is likely to tear the cream to
pieces, and beat it into froth like eggs un-
der beaten. The churn, however, is usually
less at fault than the cream or the operator.
If cream is churned very slowly there may be
so little friction that it will never come. By
SLOW churning the temperature may change
so much during the operation, as to prevent
success. If plain box or barrel churn is fill
ed very full and the cream swells, the revolu.
uons may go on without agitRting the cream
at all, and if the ohurn has a crank and floats.
the cream may be revolved in a solid body
without friction except upon very small por
tions of the cream
As rule, a churn should not be much
more than half full of cream at any time,
though much depends upon the character of
the cream If 1t has been raised from scalded
milk It will churn under almost any condition.
1t is in cool weather in spring and fall that
trouble Is most frequent, but very hot wealth
er, unless ice Is used, Is almost as bad Those
VINO change from the use of the old fashion
ed, open pan TO some one of the new, deep
setting system, are pretty sure 20 have more
or less trouble in churning, chiefly because in
deep setting the bulk of the cream is increas-
Vermont phÅ“nix. [volume] (Brattleboro, Vt.) 1834-1955, 1883-09-21
The Rest EarIy GraDc.

The question is often asked of US, What
would you plant for early grapes We give
our experience up to the present. This year
the Early Victor has been the first to color
and the best of the early grapes. The vine
is fairly good one, and very healthy grow
er, having good healthy foliage, and withal
quite distinct from other varieties in its leaf
1t bears early and is prolific, clusters shorter
than the Hartford or Concord, but very com .
pact and snowy, being smaller than the Hart
ford, but very much better in quality, though
the berries are considerably smaller than
Moores Early. We should plant it in a mar.
ket vineyard as the first to cut for market
Moore's Early. This we regard as a very
good variety. coming in but little later than
Early Victor, not quite as large in cluster As
the Concord, but larger in berry, and quite
as good in quality: vine healthy hardy but
not quite as productive as Early Victor or
Concord.
Florence ripens nearly with Early Victor
but the cluster is small and quality inferior
we call it only third rate-and would not rec
ommend it. The Early Victor entirely su.
persedes it.
Christine or Telegraph. This ripens lust
little later than Early Victor, vine vigorous,
healthy and exceedingly productive: clusters
little larger than Early Victor, very cou-
pact and beautiful, but il quality not better
than second rate; still we think its fine ap.
pearance may give it place in market
Worden comes little earlier than Con
cord, which it closely resembles, is Just as
healthy and productive, and exceeds it in
quality.
Brighton Vine and foliage not quite so
hardy as Concord, and needs little better
care, but with the requisite care and culture
it is most desirable. The cluster al its best
is long, double-shouIdered, color amber aud
for berry ripening with the Worden We
regard it as best of sixty varieties in our
vineyard. We have hardly grape we would
rank as high in quality as the Brighton
Lady is white early, and excellent
For snail iis' of early grapes we should
recomn end Early Victor, Moore's Early.
Worden, black Brighton, red Lady, white
Conn., Farmer
Vermont phÅ“nix. [volume] (Brattleboro, Vt.) 1834-1955, 1883-09-21

The Rutland Herald says of last weeks ex.
hibition that it was in every respect one of
the most successful fairs ever held in Yer
mont. The show of cattle, horses and she,
was exceptionally large and of high general
excellence the attendance was very large
during the whole week due greatly of cour. e
to the remarkably fine weather. The receip's
must have been ample to pay all expens $
and leave very handsome surplus, and alto
gether the fair was a great credit to tine far
mers of the state and to the able manage
ment which marked its conduct throughout.
The grounds are well equipped and Burling.
ton is to be congratulated upon the happy is.
sue of the whole exhibition The address bv
Congressman Stewart we hear praised on an
all sides as strong, philosophical and alto.
gether happy presentation of the importance
OF the nourishment and development of ag-
rlculture by the nation as the very bed rock
of the peoples prosperity. The racing was
OF a good order. The following gentleme
were tine judges Col. Hooker of Brattl-
boro, Col Gates of Cambridge and W. A
Weed of Shelburn. The 2:4j class was won
by Harry j. 5 best time, 235t The free-to
all was won by Goldfnder best time, 23l4
Vermont phÅ“nix. [volume] (Brattleboro, Vt.) 1834-1955, 1883-09-21

He KNEW IT,
WHAT DID HE KNOW. AND HOW
DID HE FIND H OUT. ARE
THE 0UERTIONh

ats good thing; know it's good thing
These words were addressed 70 q representative Of
tins journal during call made the fashionable tail
oring establishment Of Nathan a Taylor, under the
Narragausett House, Providence, r. l. As Mr.. Leroy
Porter, the head manager, spole he kept on cutting
his artistic way through the pile of plGids aud broad
cloths strewn about the table in front Of him.
M Porter remarked the item gatherer ''how
please DO you happen to know 1t is good thing
'By the best way in the world, my boy--by expert
ence It wasn't so long ago that habitualy felt as If
had swallowed a cannon-ball ! was sometimes
obliged to rise from my bed at ght from sheer short
ness OF breath You in the spring our busy sea-
son, we are at work lG hours day have short time
for meals and at irregular hours. My stomach got
completely out of order, you easily fancy it
would. doctored and dosed 1t was a touch of dys-
pepsia had, the doctors said. At last struck Dr.
Kennedy's FAyorite Remedy, and it went squarey to
the spot. Ny trouble melted away like Ice in the sum
mer sun. Yes, tell you it's good thing-a mighty
good thing"
So saying, Mr.. Porter emphasized his words with
dash OF his shears on the eutting-board.
DR.. David Kennedy's Favorito Remedy is issued
from Rondout N y but its home is in the esteem Of
the people who have learned its value. Don't suffer
Get bottle Of your druggist. Price 81.
Vermont phÅ“nix. [volume] (Brattleboro, Vt.) 1834-1955, 1883-09-21

This is the month of fairs. 1t rests with
farmers to say whether they shall be of prac-
tical use or not The tendency in recent
years has been toward immoral sports that
conflict with the original purpose of these
fairs. No doubt the management will gen.
orally conform TO popular requirements. If,
In any locality, citizens are disposed to re-
strict those classes of amusement which de-
moralize the usefulness of shows, that senti-
ment will be respected. If, on the other
hand, those who take chief interest in fairs,
desire to admit distrscting influences races
and catch-penny shows-the management will
run In that direction. In real fact, these
fairs may be of use for the advancement of
agriculture. When held strictly in that line
they afford excellent opportunities for the in
terchange of seeds, of animals, of commod-
tiles, and in this way effect a great deal of
good. There are many other ways by which
they may benefit agriculture, but the first
step is to restrict all tendencies to frivolous
and useless exhibition of objects or matters
that interfere with the true purposes of fairs
-HUSbdHdMdH
Vermont phÅ“nix. [volume] (Brattleboro, Vt.) 1834-1955, 1883-09-21

ed and the churn is consequently, much
fuller when used. This alone is often a sufii.
cient explanation Of the cause Of the difficulty
when cream refuses TO be changed into but
ter. To attempt to give the reason why any
particular lot Of cream did not como properly,
without having seen it, would be folly on our
part
The subject is one for study in each case.
We can only discuss principles, or suggest
possible defects SiXty-two to sixty four de-
grees is usually the proper temperature for
cream when the churn is started 1t should
be a little cooler in summer, unless there is q
free use of ice or cold water to prevent the
temperature from rising We prefer a box
churn without floats, and would surely have
it not more than half full The cream should
be thin enough all the time so that it will
fall readily as the churn revolves, and the
churnng should be rapid enough to cause a
smart conclusion at each revolution. The
temperature may be lesseued by adding cold
water when the cream begins to break, or If
il is too cold for the PARTICLES Of butter to ad-
here to each other warm water may be added.
The manufacturers OF deep setting appara-
tus usually advise keeping the cream in a
warm place, to sour or ripen, or else to hold
it till it has acquired some age. Fresh sweet
cream, from cold, deep setter, is usually
slow to churn. A deep setter often requires
the purchase Of a new and larger churn, or
more frequent churning There may be 9TH
er reasons why cream behaves badly indepen-
dent OF the ohurn or the dairy room One or
more Of the COWS may yield cream that is so
oily as TO almost spoil the cream from u half
dozen other COWS. From some cows good,
hard butter can never be made. Once we had
to set the milk of each COW in a large herd
separately before we could determine which
one had caused the poor butter for several
weeks. 1t proved to be a COW that was sup
posed to be farrow, but was found to be for
ward with calf, ana ought to have been dri, d
of Such cases are rare, but they sometimes
cause trouble in the churniug room.
Probably II our correspondent will let his
cream have time to sour, and will fill his
churn only about half full of cream, at a tenn
perature of about G3 and will churn quite
briskly, be will get his butter in good deal
less time than six hour. -Ner EHQ Fdlmer.
Vermont phÅ“nix. [volume] (Brattleboro, Vt.) 1834-1955, 1883-09-21

PRoPAGATMG CURRANTs.-A very good
method is to make cuttings as soon as the
wood is well ripened in autumn and plant
these out Immediately. Select good, strong
wood of the present seasons growth. Make
the cuttings about six inches long, cutting
the lower end of smooth Just below bud
Insert them about two inches deep, in fine
soil, and mulch them a little with saw dust or
tan-bark, if the ground is dry. Treated in
this manner the cuttings will usually become
well-rooted before cold weather without the
buds starting into leaf. 1t is we'll to cover
the ground about the cuttings with few
inches of straw or other litter about the time
the ground freezes, to prevent it from freez
ing and thawing. If it is desired to train the
bushes in the form of tree it is well to cut
out all the buds except the lower one and the
upper one or two at the time of setting the
cutting This prevents the growth Of super
fuous buds.
Vermont phÅ“nix. [volume] (Brattleboro, Vt.) 1834-1955, 1883-09-21
what is Rennett

Once upon q time it was supposed that the
action Of rennet in making curd .precpitat-
ing the caseine in the milk and making it in
souble) was due to the acids contained in the
gastric fluid Of the stomach 1t was very
soon discovered, however, that it was not this
acid, but peculiar action of the substance of
the stomach itself, which produced the effect
That even after the stomach of the calf had
been stepped in brine for months. and had
been dried and exposed to the air for time,
it might be again stepped in brine and would
furnish a second, and even third supply of
rennet. 1t was found then, that this proper
ty was not confined to the stomach only, but
that the membrane of the intestine. or even
of the bladder of an animal. would exert the
same effect as the stomach that is, that it
would change milk sugar into Tactic acid, and
would cause sweet milk to form curd. More
over, by further use Of these animal substan-
ces it was found that their agency was greatly
increased by the action of the atmosphere. or
OF its oxygen upon them, and that long con
tlnued exposure to the air strengthened their
action. A calls stomach that had been kent
twelve months became possessed of very pow
erful coagulating properties.
But there are other substances which have
the same effects. A solution of malt in water
contains sweet substance called diastase
and this has the power of changing starch in
to sugar. But when the dastase has been ex-
posed to the air for length of time it acquir
es the same property that rennet possesses
VIZ, that of changing sugar to Tactic acid and
of producing curd. So that the property of
rennet seems to be acquired by the action of
oxygen upon the membrane OF the stomach
or at least this oxidizing action certainly re-
stores the active property Of rennet after it
has been exhausted.
But just here arises an evil which occurs
in practice more frequently than factorymen
suspect. 1t is this BY this exposure to the
atmosphere, of insutiiciently cured rennets
the putrefactive fermentation sometimes, and
indeed often takes place. The putrescent
germs then carry a faint into the cheese,
which in course of a short time sets the pu
trefactive fermentation into action and the
cheese rapidly deteriorates in quality. Such
cheese will not keep and in the very hot
weather few days will suffice to spoil it,
And this fact in regard to rennet should re-
ceive the most careful study and consideration
of factorymen- TNf UGiyU
Vermont phÅ“nix. [volume] (Brattleboro, Vt.) 1834-1955, 1883-09-21

In this village own and would sell the premises
which formerly belonged to the late Judge Miller,
ssling Of ~ acres good land, on which is STORY
and barn, in good repair. There within about 60
rods the county buildings meeting and school houses
stores railroad station pust-oce, telegraph and tel
ephnne otices, Recently CX-Gov. Smih-withuut con-
sultng any one here, as ACKNOWLEDGEMENTS the
change Of the name Of the pos-ofhce from Fayette-
vile, as it had been since 1925 to Newfane and the
only reason yet advanced is that it cost less for sign
board for the station with the shorter name. Core
BpOndens should understand that there has been no
change in the name Of the village, only in that Of the
post-ofice. 81 z, MILLER,
Vermont phÅ“nix. [volume] (Brattleboro, Vt.) 1834-1955, 1883-09-21

Fred L. Houghton of Putney exhibited his
imported Holsten bull at the New England
fair He is three years old, and is so docle
that Mr.. Houghton uses him for farm work.
A reporter of the fair says that a number of
cattle men with whom he conversed said that
they had become convinced that it was a mis-
take to keep bulls for service only, and those
raised by them in the future should be train
ed to work. This idea is gradually gaining
ground throughout the country. In the hu
man race the best developed constitutions and
the nearest approach to physical perfection
are found among laboring people, and why
should not the rule apply to some extent to
our domestic animals Confinement for a
long time in close stalls, without exercise un-
doubtedly impairs their constitutional vigor