davidaulloa/AmericanStories huggingface dataset:
Arizona republican., 1893-01-24
BY MAIL:

All communications relating to news or edi torial matter should be addressed to Editor Republican.
 All T, mittdnces and business letters should be addressed to THE ARIZONA REPUBLICAN COM PASY, Phoenix, Ariz.
 THE ARIZONA REPUBLICAN co.
Arizona republican., 1893-01-24
Desert Land, Final PrOOf-NOtice
 for Publication.
UNITED STATES LAND OFFICE, 1IDanN Arir Ian IL IAul

lbtsON, ATlL.' Jan. li' loSo. Notice is hereby given that L. Branch Lyman of Gila bend, Maricopa County Ariz, has filed notice of intention to make proof on his desert land claim No 2,2O9, for the E l2, Sec 20. Tp 1 5, Re W, before the Register and Re Ceiver at Tucson Land Office, Tucson, Ariz., on Tuesday, the 2Sth day of February, 1893
 He names the following witnesses to prove the complete irrigation and reclamation of said land Thompson Halle, Charles Finch, A. c. Slescr and T. T. BOstick, all of Gila Bend Arizona. HERBERT BROWN,
 Register.
Arizona republican., 1893-01-24
veterinary.

' C. NORTON, D. V. M.. VETERINARY sj . physician, surgeon and dentist Office in Opera House block, Center St.. Phoenix. 0hlce hours, 10 10 l2 a. m, to p. m., except Tuesdays.
Arizona republican., 1893-01-24
T. J. woLFLgY. Editor and Manager.
BY CARRIER

The DAILY REPUBLICAN is delivered by car rier in Ph@niX, Tucson and Tempe at 20 cents per week,
 subsc-,5 5e.s failing to get THE REPUBLICAN regularly or promptly should notify THE RE PUBLICAN business office (not the carrieri in order to receive immediate attention. Tele. phone No. 1T.
Arizona republican., 1893-01-24
Books and Stationery.

THE IRVINE COMPANY, HEADQUARTERS II for low prices in Books, Stationery school Supplies ana Holiday Goods
Arizona republican., 1893-01-24
ASsa

A J. PORTEklE, ASsAYkk, WASHI>rrl~ A. street, east Of F. o. Phoenix, An, lOS
Arizona republican., 1893-01-24
MedIcatcd Baths.
MedIcatcd Baths. $:;.:;::'. ;:;;:: ;::::::: ;::::::: BATHS Roman
 from corner Of Madison and Yuma streets. Ladies and Gentlemen in Attendance
 MRS. c. SELrIEZ
homeopathic.

NY LANKENt WOODRUFF NJ. D., OF.
 w fee and residence rooms l, l3 & i5 Cot ton block. Graduale Cl HaEnTmann Medical 'ollege. Philadelphia, Ia cass lSs2. Ofice houTb tp 9 d. In., lu 8 and to D. m
Arizona republican., 1893-01-24

There is a gentle Dyspepsia. man at Malden-on. tbe Hudcon N V
Maryland independent. [volume] (Port Tobacco, Md.) 1874-current, 1893-08-18

sc almost certain that they will be
lhere. Now, UNDERGONE or doughty
, Tread is form which every man and
woman has seen.
1t is belief as old as the hills that
underdone bread is unhealthful. This
reputation has bean earned for it by
the experience of countless genera
tions, and no careful mother will wish
her children to eat bread that has not
been thoroughly cooked. The reason
given for this recognized unhealthful-
ness has been that the uncooked yeast
dough is very difficult to digest No
one but a physician would be apt to
think of disease germs which have not
been killed during the process of bak-
ing as a cause of the sickness following
the use of uncooked yeast bread. Yet
this result from this cause is more than
probable. 1 have not the slightest
doubt that could we trace back some
of the cases of illness which we meet
in our practice we would ful that
germs collected by the baker have
found their way into the yeast bread,
that the heat has not been sufficient Il
destroy them, that the uncooked yeas
bread has been eaten and with it tbs
colonies of germs, that they hay,
found their way into the blood an
that the call for our services which
followed, has rounded of this ssluenc
of events.
have already pointed out that tn
germs of disease are to be found in tn
air and dust. The longer any sub
stance to be eaten is exposed to the ali
the greater the chance that germs wi
be deposited on it. Bread raised wit
yeast is worked down or kneaded twic
before being baked and this process
may take anywhere from four hours
Maryland independent. [volume] (Port Tobacco, Md.) 1874-current, 1893-08-18

ton. u has then, thu ch,ass OF col.
Testing disease germs during this pro
cess of raising aui il has two psrio /.
uf working down OF knsfiiny d1riu,
cash Of which it my gather tbs diri
containing this germs from the baker.
hlnls. Az no bread saws tins raise
WITH yelss, goes thr5uxh this lous
pr5esss q rAisihg AT knsaiinx 50 nd
br5tl stys Tat rlis5l with ysa,t his
81 goot citnes OF gathering aerus.
WHAT is meant by "rlising" brsal
is worth a few words. Tbs Intro iue.
ton of the yeast into tn. nj DIST dou I'd
AMI the addition Of heat when tbs pan
is placed near the frs pro iu,ss an
enormous growth of ths ysast fungi
the yeast germ in other words.
These fungi effect destru,t tive fer
mentition OF a portion OF tho sslrchy
matter of the four-on of thu most
valuable nutrient elem 3nts in the -four.
Tho fermentltion pro lucss clrbonic
acid gas, an1 this, having its origin in
every little particle OF tbs starch
which is itself everywhere in tho -four,
pushes aside the PARTICLES of the dough
to give itself rom. This is what is
Maryland independent. [volume] (Port Tobacco, Md.) 1874-current, 1893-08-18
Utilization of Coal Dust.

s.. lie London Times gives an ac-
i. NJ of a process by which anthra-
cit2 coal bricks are now being manu-
facjhred by the London Coal Brick
Sy1tlicate. The bricks are made Of
grains of anthracite dust, which are
foried to cohere by means of a spe'
cial cementing compound and by
great pressure. The coal dust is
mixed with the binding material in
the proportion of 95 per cent. of the
former to 4 per cent. of the latter
The compound is fed into mixer,
where it meets jet Of steam, a stin
paste being formed, which is deliv-
cred successfully into a series OF
,molds under a pressure Of $500
weight As the mold plate revolyes
the charge in each mold is brought
between two rams, which exert a
pressure Of two tons per square inch
on each side Of the charge, forming a
very dense and HOMOGENEOUS coal
brick. The brick, still in the mold,
passes on to the delivery ram, by
which it is pushed out on to table,
and is removed for the market.
These coal bricks are said to make an
excellent fuel, and to possess a very
high efficiency for steam-raIsing pur
poses. The Times thinks that with
such a fuel at the disposal of the
public there is room to hope for re-
duction in the pollution of the at
mosphere Of towns.
Maryland independent. [volume] (Port Tobacco, Md.) 1874-current, 1893-08-18
Hnw Our Forefnthers sItnt.

In the earliest times the whole
family slept in the common hall.
The FIRST improvement was the cree.
tion of the solar or upper chamber.
This was above the hall, or a portion
of it, or over the kitchen and butterG
attached to the hall. The arrange
ment may still be observed in many
OF the old colleges of oxford and
Cambridge.
The solar was first the sleeping
room of the 10 d aud lady though
afterwards it served not only for this
purpose, but also as an ante-Chamber
to the dormitory of the daughters and
maid servants. The men Of the
household still slept In the hall be-
low; later on, bed recesses were con.
triyed in the wall, as one may find in
Northumberland at the present day.
The bed was as rule, except for
the ladies of the house, merely a bag
stuffed with straw. A sheet wrapped
round the body formed the only
nightdress. But there were also pill
lows blankets, and coverlets.
The early English bed was quite as
luxurious as any that followed after
until the invention of the spring mat
tress gave new and hitherto un.
hoped for joy to the hours of night.
The second step in advance was the
ladies' bower, a room or suitof rooms
set apart for the ladies of the house
and their women.
For the first time, as soon as this
room was added, the women could
follow their own avocations OF en-
broidery, spinning, and needle work
Of all kinds, apart from the rough
and noisy talk of the men.
Maryland independent. [volume] (Port Tobacco, Md.) 1874-current, 1893-08-18
Undeserved Reward.

The writer Of @Field Sports
Minnesota" describes his first nigh
camping out, and the preparati@
for supper, which, on account of d
lateness Of the hour, was to ccnse
only Of tea, bread and butter andt
mutton chop. The I'VE men WI
made up the party had marched b
day, AID were anxious for the evd
ing meal II deyolved upon w.
TO prepare it. He placed a well-fil-
tea-kettle on the roaring camp stod
and followed by his constant q,
faithful attendant, Prince. soughti
convenient spot to carve the mutta
This he soon discovered In a sh..
log, which he Immediately bestrot
arst putting the meat in front of b,
and the frying- pan directly beha
him, d
His dog had made at least thi
miles that day on a slim breakfasty
Spratt's biscuit and skim-milk, Of
was in just the condition to aid
his feelings to get the better OF W
Judgment. So when his maas
dropped a slice of meat into the pr
behind his back, Prince gulpedn
down Immediately. Again and agit
was the poor dog tempted, andn
often did he yield. IS
My companions and / saw all {
and though very we'll aware that's,
supply of mutton was limited tour
piece our friend was carving, we he
loyed the joke too well to spoil n
fun by warning him. le
Let's see, boys" said w
whose back was toward us, ave :,
just five, and l have cut six piecere
mutton. Five will be enough of
supper, and If you have no objector
I'd like to give the piece l have rs
to poor Prince, who seems very TIT
and hungry" ed'
/ With difficulty retaining our {
posure, we assured him that we N
no objections He called up the d
In the most endearing mannerbg
gave him the bit Of meat meanwld
assuring him that he was "a fle
/ Dog, yes, he.was." <od
Still unaware Of his loss, he
deliberately wiped the blade ofry
knife on the grass, turned, and his
up the pan! A startled glance atOk
empty utensll, another at us, he
convulsed with laughter, and tw
at Prince, who had swallowedlrd
last piece and stood regardinghe
kind master with a thankful his
and W took in the situationDk,
A. torch enabled us to find the
that pursued the dog when helm,
from his masters natural indignaed
I'm
Maryland independent. [volume] (Port Tobacco, Md.) 1874-current, 1893-08-18

called raising the bread"
1t needs but glance to see that il
is, in its effects on the dough, purely
mechanical. The dough, which was
before close-grained mass, is now
full Of little holes, and when cooked
in this condition is what we ordinarily
call light. This porous quality Of
bread enables the stomach to rapidly
and easily digest it, for the gastric
juices quickly soak into and attack it
from all sides. Tho fermentation of
the dough, however, uses up a portion
of the nutrient elements of the loaf.
If it be possible, therefore, to produce
light porous loaf without this de-
struction anl without the "knea1ing"
process, which fills the dough with
germs and filth, and without the long
period during which the raising pro
cess goes on, the gain in food and the
gain in the avoidance of the germs is
exceedingly plain.
But while we can easily see the
dangers which attend the use Of yeast
it is certain that the vesiculating effect
produced by it on the dough is to the
last degree perfect 1t is apparent
that if we are to substitute any other
system of bread making we must have
one which will giveus, first, mechanical
results equally as good, that is, that
will produce minute bubbles Of
carbonic acid gas throughout the mass
of dough. Now it is in no way diff
cult to produce carbonic acid gas
chemically, but when we are working
at bread we must use such chemicals
as are perfectly healthful Fortunately
these are not hard to find.
The evils which attend the yeast:
Maryland independent. [volume] (Port Tobacco, Md.) 1874-current, 1893-08-18
worthy OF Admiration.

In hundred instances the French
have turned the lesser things of this
earth to good account. The thrift
of nation which can convert the
vermin of its cities into objects of
produce is worthy of our admiration,
if not of our imitation. The town
rat, which of all animals IS generally
considered the one most outside of
our affections, is converted into
useful member of society in the
Partisan capital. The rodents are
collected and placed in the great
mound where the carcass refuse of
the city is thrown. These remains
are quickly demolished by the rats
who leave only untainted skeletons
or bones behind them. The de-
molishers are in turn destroyed them
selves. Four times year great
battue is effected, and when next
the little creatures appear it is in
the form of that article of world,
wide admiration-the Cant de Paris;
indeed, no skin is superior to theirs,
the pliability and strength of il
rendering it the most suitable for the
glove market.
Maryland independent. [volume] (Port Tobacco, Md.) 1874-current, 1893-08-18

Less than a century ago, the
tOcratic pronunciation Of "Jaris
Rome and gold was "JeaIs,
Room" and "goold.7 A "chas,
was a "charret," the trisyllable lot'
deemed vulgar. "Obleege" wasns
common, fifty years since, with erl
pronunciations now quite gonnel
of use. "Picter" for "picturebut
not a mark of want of educTa!
as it would be now, while thon
pronunciation shore" for "solC
was quite common. There war'
rule for the quantity of the pentnC
balcony" We all remember HON
Cowpers "diverting history attn
monitor Mrs. Gilpin I'd
From tho balcony spied
Her tender husband, wonderingl
To see how he did ride; Act
while Swift, when describing -
Tom Clinch's triumphal processIoel
Tyburn," writes; EC
The maids t. the doors OF the bald
And cried, aLackaday, he's prop; "
manin ~ ,hnf
Maryland independent. [volume] (Port Tobacco, Md.) 1874-current, 1893-08-18

But the germs of the greater part OF
the germ diseases, that is, of the infec.
tious and contagious diseases, will de-
velop or increase in number without
being in the body of human being,
provided always you give them the
proper conditions. These conditions
are to be found in dough which is be-
ing raised with yeast. They are
warmth, moisture and the organic
matter of the flour on which the germs,
after certain changes, feed.
1t is necessary to remember at this
point that yeast is germ growth, and
when introduced into mixture of glu.
cose or starch, in the presence of
warmth and moisture sets up q fer
mentation. If the mixture be starchy
dough the yeast first changes a portion
of the starch into glucose and then de-
composes the glucose by changing it
into two new substances, viz, carbonic
acid gas and alcohol
Now the gluten, which is also a CON
stituent of dough and moist starch,
affords, with the latter, an excellent
indus for the development of germs of
disease as well as for the yeast germs.
The germs of cholera, as of typhoid
fever, would, if introduced into dough,
find very favorable conditions for their
growth.
do not wish to ''pose" as an alarm
ist, nor am willing to say there is
very much chance of the germs of
typhus and of cholera reaching the
stomachs of the people who eat bread
which has been raised with yeast. But
have not the slightest cause to doubt
that other diseases have been and will
: sassriqd lsssi;t j. tbo h~qa5,
Maryland independent. [volume] (Port Tobacco, Md.) 1874-current, 1893-08-18

shown by analysis, the "Royal." 1t
contains absolutely nothing but cream
of tartar AMI soda, refined to a chem
ical purity, which when combined un-
der the influence Of heat an moisture
pre- luce carbonic acid gas, and having
done this, disappear. Its leavenlng
strength has been found superior to
other baking powders, and as far as |
know, it is the only powder which will
raise large bread perfectly. Its use
avoids the long period during which
the yeast made dough must stand in
order that the starch may ferment and
there is also no knea1ing necessary.
The two materials used in the Royal,
cream of tartar and soda, are perfectly
harmless, even when eaten. But they
are combined in exact compromising
weights, so that when chemical action
begins between them they practically
disappear, the substance of both hay
ing been taken up to form the carbon
ic acid gas More than this, tht
proper method OF using the powder
insures the most thorough mixing
with the -four. The proper quantity
being taken, it is mixeI with the fiou
and stirred around in it. The mix
ture is then sifted several times am
this insures that in every part OF thf
flour there shall be a few PARTICLES o
the powder. The salt and milk or wa
ter being added, the dough is made NJ
as quickly as possible and moulde
into the loaves.
These are placed in the oven an
baked. But the very moment til
| warmth and moisture attack the mix
1 ture of cream OF tartar and ola, thss
. two Ingredients chemically combin
S and carbonic acid or lelvsnins gas
, evolved. The consequences may b
Maryland independent. [volume] (Port Tobacco, Md.) 1874-current, 1893-08-18

"a 4ie"41-ss''-'s--- sr--7-Nsi
made bread are obviated by the use OF
properly made, pure and wholesome
baking powder in lieu of yeast Bak
ing powders are composed of an acid
and an alkali which, if properly com
bined, should when they unite at once
destroy themselves and produce car
bonic acid gas. A good baking pow
der does its work while the loaf is in
the oven, and having done it, disap-
pears.
But care is imperative in selecting
the brand of baking powder to be GER
tain that it is composed of non-iniuri-
GUS chemicals. Powders containing
alum or those which are compounded
from impure ingredients, or those
which are not combined in proper pro-
portion or carefully mixed and which
will leave either an acid or an alkah IN
the bread, must not be used.
1t is well to sound a note OF warning
in this direction or the change from
the Objectionable yeast to an impure
baking powder will be case OF jump
ing from the frying pan into the fire'
The best baking powder made IS, a;
Maryland independent. [volume] (Port Tobacco, Md.) 1874-current, 1893-08-18


1 have met journeymen bakers, suf-
fering from cutaneous diseases, work
ing the dough in the bread trough
with naked hands and arms. l have
no reason to suppose bakers are less
liable to cutaneous diseases than any
other men, and Iknow, as every house
wife knows, yeast-raised bread must be
worked long time. This is an ex-
ceedingly Objectionable thing from the
standpoint of a physician for the
reason that the germs of disease which
are in the air and dust and on stair
ways and straps in street cars, are
most often collected on the hands.
! ANY person who has ever kneaded
dough understands the way in which
the dough cleans the hands. This
means that any germs which may have
found lodging place on the hands OF
the baker before he makes up his
batch of bread are sure to find their
way into the dough, and once there, to
find all the conditions necessary for
subdivision and growth. This is
equivalent to saying that we must rely
on heat to kill these germs, because it
Maryland independent. [volume] (Port Tobacco, Md.) 1874-current, 1893-08-18

seen at a glancs, the bread is raised
during tbs time It is baking in the
oven, AMI this is the most perfect Of
all conceivable msth,lI OF raising it.
Hsrs, tbsn, thsrs is NJ chance for
earms Of disslss - gos into thu do1g1
ani tisuc5 into tbs st1nIsh, more
than this ths brsii is necessarily as
svsst a. possible, there having bse1
no tins during which ii could sour.
This involves tho fact this tbs brea !
80 mlis will keep longer. a. it Is less
likely to be contIminltsl by the germ
that affect the solriny procssL
1t will be strlnxs il the crowds OF
visitors to this Worlds Fair do not
greatly increase the number of con-
t4gious diseases, which We will have to
treat. Under these circumstances -
it not folly of follies to ops1 single
channel through which these germs
may reach us? Is it not tho par OF
wisdom to wateh with the greatest care
all that we eat anil drink, aul to sec
that none but the ssfestaa best meth
obs are employed in ths preparation
OF our food? To me- it sesm3 SIS
though there could bo but one answer
to questions like these
] have shown the danger OF usins
the yeast raised braai, an with this |
have shown how that danger may be
avoided. Tbs ounss OF prevention
which in this case is neither difficult
nor expensive is certainly worth many
pounds of cure, and the best thing
about it is that it may be reliel on al
most absolutely. Those who eat bread
or biscuits or rolls made a. hon3 with
Royal baking powler may be sure they
have absolutely stopped one channel
through which disease may reach
them.
Norz. -Housekespsr5 desiring inform1-
lion in rsylri to tbs preparation OF ths breal
which. for sanitary reasons, DE-. f lson 81
strongly urges for general U.S.. sho1ll write
to the Royal Baking Fowler Company New
Maryland independent. [volume] (Port Tobacco, Md.) 1874-current, 1893-08-18
KNOWLEDGE

Brings comfort and improvement and
tends to personal enjoyment when
rightly used. The many, who live bet
ter than others and enjoy life more, with
less expenditure, by more promptly
adapting the worlds best products to
the needs of physical being, will attest
the value to health of the pure liquid
laxative principles embraced In the
remedy, Syrup of Figs.
Its excellence is due to its presenting
in the form most acceptable and pleas
ant to the taste, the refreshing and truly
beneficial properties of perfect lax
alive; efectually cleansing the system,
dispelling colds, headaches and feyers
and permanently curing constipation:
1t has given satisfaction to millions and
met with the approval of the medical
profession, because it acts on the Kid
news, Liver and Bowels without weak
ening them and it is perfectly free from
every Objectionable substance.
Syrup of Figs is for sale by all drug
gists in SOC and 81 bottles, but it is man
ufactured by the California Fig Syrup
Co. only, whose name is printed on every
package, also the name, Syrup OF Figs,
and being well informed, you will not
accept any substitute if offered.
Maryland independent. [volume] (Port Tobacco, Md.) 1874-current, 1893-08-18
August.
Flower
7 bod been troubled five months

1 had been troubled five months
with Dyspepsia. 1 had fullness
after eating, and a heavy load in the
pit of my stomach. Sometimes a
deathly sickness would overtake
me. l was working for Thomas
McHenry, Druggist, Allegheny City,
Pa, in whose employ l had been Tor
seven years. fused August Flower
for two weeks. 1 was relieved OF all
trouble. l can now eat things l
dared not touch before. l have
gained twenty pounds since my re-
covery. I'D. Cox, Allegheny, Pa. o
Maryland independent. [volume] (Port Tobacco, Md.) 1874-current, 1893-08-18
SOME SANITARY ASPECTS OF BREAD
MAKING.

III CYRUS EDISON, ~ d.
Health Commissioner, New York City.
1t is necessary if one would under
stand the sanitary aspects OF bread
making, to fully comprehend the pres
ent theory held by scientists Of germs
and the part playel by thahia disease.
The theory of disease germs is merely
the name given to the knowledge had
efthose germs by medical men, knowl-
edge which is the result Of innumsra-
BILE experiments. Being this, this old
term of "thsory" has become a mis-
homer. A germ of a disease is plant,
SO small that | do not know how to ex-
press intelligibly to the general reader
its lack of size. When this germ is in
troduced into the blood or tissues Of
the body, its action. appears to be an
alogous to that which takes place when
yeast is added to dough It attacks
certain elements of the blood or tissues,
and destroys them, at the same time
producing new substances.
Maryland independent. [volume] (Port Tobacco, Md.) 1874-current, 1893-08-18

ne cnlrance nlnuey seeruiup fpaa, Z
There never has been any gef9
rule as to nouns ending in "at{ I
In Scotland the mode differed firm
the English in more usually throwag
the accent back. Was it not rs
kline who in his earlier days, hay 1
spoken of a curator" making It
word a dactyl, was interrupted by
the judge before whom he was pied
ing with 'Cur-ator, if you plese,
Mr.. Erskine; a Latin word witt q
long penult!" Thank you, my LODI,
was the ready retort, "for your or
rectiOn. | bow to the authority O.
SO distinguished senator and or
ator' as your lordship.o