davidaulloa/AmericanStories huggingface dataset:
St. Paul daily globe., 1895-10-21
Death From Foul MiIk.

The Atlanta, Ca, Constitution, Of
Sept. II, gives a very interesting ac-
count of the death at Rome, in that
state, of the husband, and serious ILL
ness of the rest of the family, through
the use of milk which had imbibed tyro
tox3cant poison by being kept in a foul
cellar.
The name of the husband was Pat
Carnes. Up to the day before his ILL
ness he was in his usual health, and
was vigorous specimen of physical
manhood.
He went with fishing party and
spent the day and was apparently in
the most superb health. The next day
he was stricken down with every symp-
tom of asmalignant case of typhoid fe-
yer. His wife was attacked in a SIM
liar manner at the same time
The physicians were struck with the
strange appearance of the epidemic in
an otherwise healthful locality They
set about an investigation and discov-
cred that the milk used by the family
had been kept in a damp cellar where
water had been standing. 1t became
contaminated with the germs of the
dread disease which proved so viru-
lent. Steps were at once taken to get
rid of the poisonous germs, and hopes
are now entertained that Mrs. Carnes
will recover, although she is in a very
critical condition.
St. Paul daily globe., 1895-10-21

is the woman who can turn In and
keep house creditably that wins the
most lasting admiration from her
Gle. To be able to sing and play, to
ride a wheel or sail yacht makes a
woman a very pleasant and popular
acquisition to society, but when the
cook rakes her departure none of these
accomplishments seem as thoroughly
satisfying as that of mastery over cul.
mary difficulties.
The domestic problem is one of the
most veXing as well as important prob
lens of the day. Training schools for
servants are as necessary as they are
loudly advocated, but the mistress
needs training quite as much as the
servant-a training which a season at
a fashionable cooking school is inade-
quate to give. And 1t is the middle.
class houSekeeper-the woman who
keeps only one servant, the woman
whose mother in nine cases out of ten
was notable housekeeper, and did her
own work-who needs systematic and
scientific training far more than do the
heads of more luxurious households,
for among these it is no unusual thing
to find women who are perfect in every
department of housekeeping.
When every mother recognizes it as
one of her highest duties and priv
ileges to make thorough housekeepers
of her daughters, then and only then
shall we have cause to congratulate
ourselves upon the New Woman"
St. Paul daily globe., 1895-10-21
SoiIinc VS.. Pasture.

Colon c. Lille, who occasionally
writes for the Dairyman, is the editor
of the Dairy and Live Stock columns
Of the (Michigan Practical Farmer
and Fruit Grower, and in a recent
number prints the following:
In a trial at the Wisconsin station
with six COWS for 122 days-June Is to
October ban acre of pasture made
81 pounds Of butter, and an acre of
soiling crops, 1856 pounds. The soil
ing crops were oats, clover, sweet corn
and mammoth corn; the pasture was
blue grass.
90 The difference in yield, ia pounds at
20 cents pound would be $3.50. That
is, the difference in yield, under the
conditions stated would allow $3.50 an
acre for growing and feeding these
e. crops and ne paying for the fertilizers,
But to come back to the experiment.
They found there was a difference of
$22.S0 in favor of the soiling. That is
very good pay for doing the work,
isn't it? An old and successful farm
as long as l could get $40 per acre for
the product, for there was good
profit in it. Certainly if there is a
profit in raising wheat for $40 per
cattle when you get $3.50 over and
above the value of blue June grass
pasture. What is the pasture worth?
If it made 81 pounds of butter at 20
cents IL would De worth S16.40. Add
this to $3.50 and it will give the value
of the soiling crop at 1920, which is
certainly better than raising wheat
for $40 per acre. 1t will cost no more
to raise and feed the soiling crop than
to raise and market the wheat; besides
you get the pay for the soiling crop
every thirty days, but for the wheat
you have to wait a year.
Although this Is very satisfactory
report l believe it is much better to
put the soiling crops into the silo when
you can do the job all at once than
1t is to cut them as you wish to feed
them: 1 can give many reasons for
this, but the principle one is that corn
is the cheapest crop one can raise for
COW food. 1t is the surest crop and
produces the most tons of feed per
acre, but it requires all the season for
the growth of this crop so it is not
good for soiling till fall. Put this
crop into the si1o and preserve it for
the next summer, and make 1t the
basis of the ration. 1t is not a COM
plete food, but it can be used as the
basic ration. In this way the crop can
be fed much more economically than
by cutting and drawing as it is needed
to be fed. Mark my words, the sum-
rner silo will fight it's way to the front,
and with ensilage the whole year
through, the minimum cost of keeping
a COW is reached
St. Paul daily globe., 1895-10-21
Electric Railways and Farm
Freight.

Rural New Yorker.
IF you will get up at 2 o'clock"
said Mr., Hale, 1--WE will show you
IT, electric road ;rom Hartford
runs directly past Mr.. Hale's house.
There is a side switch in front of
the orchard, and on this, during the
day, three empty passenger cars were
baskets were packed into the cars.
When we got up in the morning, we
found an electric car from Hartford
hitched to the three cars of peaches.
With Mr.: Hale's son for conductor,
and his little girl for passenger, we
into Hartford, with LOCO baskets of
peaches behind US. There Was no
stop until we reached the store of
the Hartford agent. By s o'clock a.
sold and distributed, and the empty
cars hauled back to the side track
in front of the orchard-ready for
another load.
There was a saving of work of, at
least, ten teams-all quickly done and
without fuss. That is what farming
is coming to; The same thing might
be done in thousands of other local
tiles. These light, electric roads
must be made to serve the farmer
gers. At the opening of the peach
season Mr.. Hale hired cars, decorated
them with flags and labels, and made
great bowers of peach boughs with
the fruit hanging. Then, with sixty
local fruit dealers seated in the cars,
Hartford. Why not? Why not iad-
Vertise the peach business as we'll as
the clothing trade?
The coming farmer must make use
one else will take the chance away
from him.
St. Paul daily globe., 1895-10-21
HINTS FOR DRESSMAKERS.

First beware of the new sleeve, small
at the shoulder, and very large at the
elbow, few women will find it becom-
ing. The long shouldered effect may
be had by four or five rows of gathers
at the top of the sleeve.
Bolero Jackets will be stylishly worn
by young women and misses. The new
style has rounded corners reaching to
the waist in front, while the back has
a short ripple skirt, sleeves will be of
the same material, or at least color,
as the jacket.
Corslet waists are made of shand-
some material to be worn over sham
bodices. They are cut with sharp
points both back and front, and the
neck cut out in a sharp V. Usually
they are of satin or velvet and a black
one may do duty with a number of
gowns.
Black will be more worn than col
ors, and black silks are shown in great
variety of weaVeS. HenriettaS and
camel's hair goods are always in de-
mand and the old-time cashmeres are
prettier than they used to be and eX-
ceedingly cheap.
Shirt waists of wooden materials will
be in existence this winter as much as
those of wash goods were in summer.
Plaidst are much liked for misses and
young women; changeable effects are
eagerly sought for in all kinds Of
goods. For instance, red and blue
changeable waist may be worn with a
red or blue skirt, varying the stock
rollar to match the skirt. One of
changeable green and gold may be
worn with a black green skirt.
St. Paul daily globe., 1895-10-21
NO MORE RICE THROWING.
Confetti of Paper, for One Thing,
Is to Take Its Place-Thc Real
Confetti of History.

Confetti of Paper, for One Thing,
Is to Take Its PIace-Thc Real
Confetti of History.
Fashions freaks are not always SO
unutterably silly as her stern oppon-
ents would have one believe. For in
stance, when she decreed that rice
throwing at weddings was to come to
an end, she sensibly signed the death
warrant of a barbarous and dangerous
custom. The foolish practice obtains
now only among those who always will
cling to a custom because it is GUS
tom. In really fashionable sets here
or abroad it has been agreed that too
much serious damage has b en- done to
bride and groom by the hard little
grains not to make some substitute
necessary.
In addition, however, to marriage
bells and festive garments, some outlet
seemed needful for the joyful feelings
the occasion is supposed to arouse. And
in England paper confetti are having
quite a vogue These are disks of
paper, about the size of a letter wafer,
variously colored and stamped in silver
or gold Armed with cornucopiaS full
of these. the bridesmaids salute the
"happy pair as they leave the par
entail mansion.
A PRETTY MEMORY PICTURE.
1t is easily conceivable what pretty
and effective scene could be made OF
this custom, espG Gcially as our weddings
run nowadays to a color A pink
wedding. with a pink cornucopias and
pink confetti, stamped in gold, would
infallibly have delicious memory pic
ture for the guests.
Ihe real confetti of Italian carnival
fame are little balls made of starch and
water. They were so constructed as to
break when thrown, and in breaking
scatter the starch powder over the per-
son whom they struck 1t was often
painful to get these stinging blows on
cheek or neck, and like the rice, they
are passing out of use.
But the paper confetti is as little ike
ly to become really popular as the rice,
for the reason of the mess 1t makes
when scattered over house ana
grounds. Crumpled paper lying about
is as ugly as the aggravating rice
grains crunching under the passer-by's
foot. And the general run of house
keepers, whether of high or low degree,
detest a 'muSS."
St. Paul daily globe., 1895-10-21

carbolic acid crytallized retails at 55
cents). No 5. Boiling water
In general 1t is recommended to use
No. 2 or No. as often as it may
seem necessary. 1t should be dashed
upon the infected pens, troughs, tools,
and over the infected soil When there
is no objection to lime this may be
used on the soil as 1t is equally eff
cient. The discharges should be COW
cred with pounded or Stacked lime. and
this should be thrown in abundanc
into pools or wherever water stagnates.
In the case of troughs for feed. iron
tools, etc, which are liable to injury
from ONT the dlsinfectant, they should be
ing water will destroy hog cholera
germs by simple contact, and the disin-
Iectant Will thus be made more COM
piete. These may be disinfected by rub
bing them with Solution No. A.
1t must be carefully borne in mind
that no manure from sick pigs should
be removed until 1t has been treated to
tho dlsinfectant. The cleaning must
be done after disinfection and not be-
fore, to prevent the dissemination of
living virus.
The healthy pigs that were removed
to new quarters should be carefully
looked after, and give them the follow
ing, as recommended by the same au-
mon, only 1 will substitute common
names for terms he uses: Wood char
coal, 1 lb.; sulphur, l lb.; salt, lbs. :;
baking soda, 2 lbs. Glauber salts,
h.; sodium hyposulphide, / lb.; anti
mony sulphide, l lb.; dose, tablespoon
full to 200 lb. hog once a day.
L have in the above selected such
measures of prevention as l thought to
be practical to the average farmer, but
will! say that much depends on the in
dividual effort of each farmer in the
infected district to prevent the further
spread OF the disease, because, as yet,
science has failed to cure hog cholera,
and prevention seems our only remedy
The dairyman should use the best care
and precautiOn not to use vessels
that have come in contact with sick
hogs, as it has been demonstrated by
test that hog cholera bacteria multiply
very abundantly in milk, especially in
warm weather.
St. Paul daily globe., 1895-10-21
THE STORY BOOKS OF YoRE.

Take back the book thou gavest, for it
hath no charms for me;
It has no murders in it, and no tales OF
ghosts at sea,
1t has no deep analysis of how the hui
man mind
Will work when it is suffering from
pains Of any kind.
IT'S but simple tale of love, of love so
deep and true
That not a villain in the world could
turn its roses blue;
And not a shudder did I have from
title to the end. -
That not the book | like to read, I'd
have you know, my friend.
Give me the book of wild alarms. of
dark dim mysteries;
Books full of sorrows, trials, and the,
sorest miseries,
A crime for every page, or, if the au-
thor has no head
To think 'em up, disasters of a dread
full sort instead.
1 want my heart all narrowed up, my
soul-strings yanked till tense;
Give me thought to split my brains,
so terribly immense.
Give me the book that takes boy and
puts him in the frame
Of mind to scalp his daddy in pursuit
of wealth and fame.
In short, pine for those old tones with
In which the hero feeds on fire and
munches carpet-tacks,
The dear old tales we used to read in
that sweet bygone time
When hucksters sold US horrors at
dozen for a dime.
-Harper's Bazaar
St. Paul daily globe., 1895-10-21
Something About Cheese.

Cheese making is not as popular in
Minnesota as is butter making, but
all eat cheese if few make it, and
the following, purely from the con-
sumer's standpoint, from the National
Hotel Register, will interest both the
eaters and the makers of cheese:
Young America, Pineapple, Ched-
dar, Sage, Gouda, Stilton and Cor
gonzola, Dairy, Swiss, Brick and
many others. which might be men
for variety and enjoyment. Perhaps
the most satisfactory to the average
American palate is q well cured but
not too dry Cheddar. The Cheddar
when freshly cut is in it's best form
snd bnt dries quickly owing t0 its size
can't endure the Roquefort nor the
Stilton; then, too, there is a great
waste from the drying from the large
exposure of the cheese, no matter
or napkin. The pineapple forms are
all hard and dry, and do not readily
digest.
One of the reason why the moist
cheese like the Neufchatel, creams and
the factory Cheddars, at about three
is because they digest and assimilate
easily. About one-third to half their
weight Isl water. They are cured
down nicely and yield their flavor to
the palate quickly.
The many forms of stoneware Jar
now used to pack two pounds of
cheese in contain the same raw ma
terial as the Young America and the
large Cheddar. The only difference is
that the article In the white Jars has
been taken from we'll made cheese,
cut up and pressed into the jars by
machine. moistened with fine salad
oil to make it smooth. The treat
ment of cheese in this way is for the
sole purpose of retaining its moist
ure, and also to exclude the air. whose
action tends to make cheese rancid.
The more this form of packing cheese
can be extended the greater will be
the consumption. Preserved thus, it
retains it's mellowness and softens
under the action of heat. For the
Welsh rarebit, 1t is in the finest pos
sible condition for use. Fer macaroni
cheese no better sort can be found
than a full cream Cheddar.
St. Paul daily globe., 1895-10-21
II lbs milk to / lb butter.
Fresh Water for Brood Sows.

A correspondent ,of the Edinburgh
Farming World offers this suggestion
to swine breeders:
Sowsi at the time of farrowing are
naturally in a. high state of fever,
and I have often found that the men
in attendance forget to give them
plentiful supply of fresh water. The
young pig being a most succulent
morsel, and the sow being a bit out
of temper, she snaps one up, and find
ing it satisfying, repeats the expert
ment as often as necessary, and per-
haps. if neglected, it becomes a habit
Twice when 1 have, gone from home,
leaving a new hand in charge, let
ters have reached me saying: 1.-The
young pigs have gone amissfng, and
can't be found" I have wired back:
'Give the sow lots of cold, fresh
water" and in each case it had the
desired effect. 1 have told this to
many friends in the same straits, and
in most cases it has been effectual
The water must be both cold and
fresh to tempt many sows. OF course.
there are some really naturally bad
tempered sows that can't be cured
but am glad to say that with me they
are very few and far between. In
most cases. thirst is the cause, at
least in the first instance.
St. Paul daily globe., 1895-10-21

ter roads and good roads in all direc-
tons, and the poor old horse will be
Ireiegated to the country, where he be-
his efforts will be aided by aIienatine
the friends of the horse and relegating
him to. the country, he is likely to
learn his mistake long before this CEN
tury expires. 1t would take more
power than the pope of Rome pos
sesses-let alone this American Pope
to make the horse back number. He
will live and flourish long after every
electric carriage has exploded and
every bicycle broken down. We be-
lieve in good roads. but we believe in
them far more because they are boon
to that perennial and divinely appoint
ed friend of man, the horse, than to
any crazed set of feminine men and
masculine women, indistinguishable as
to sex by their attires, straddling rick
ETY. wheels and developing round
shoulders, and staring. set expressions
at a rate faster than Alix.
St. Paul daily globe., 1895-10-21
WHO CARES?

Who cares what borders on Japan?
Who wants the rule of three
When the sun is shining in the sky
And birds sing on the tree?
Who cares for height of mountain-top,
Just when kite can fly
Above the highest clouds that float?
I'm sure it Is not 1!
And if ten men can dig a well,
Now who would give a pin
To know how many days each one
Would take to dig it in?
If Chinese people upside down
Must walk-what matter, pray?
Or live on rats, and lie awake
All night, and sleep all day?
If James and John have three pounds
six,
Whatever that may be
In cents and dollars, am sure,
Is nothing much to me!
If any boy or girl alive
Cares for such things as these,
Let them come in, and we'll go out,
And thank you-if you please!
Harriet F. Blodgett in October st.
Nicholas.
St. Paul daily globe., 1895-10-21
DOMESTIC DUCKS AT THEIR BEST
Delicious Dishes in Which Thew
MAY BE Served at tho Tn

-
May Be Served at the Table.
Now is the season when domestic
ducks are at their best, and if proper
ly cooked they are exceedingly fine
fare and great addition to the daily
menu. Probably the most general
way Of cooking ducks is roasting. Hay-
ing plucked, drawn and singed a young
duck, cut off the neck and fatten the
breastbone, skewer down the wings
and legs, and fill the bird with the
following stuffing: With two pints of
bread crumbs mix six ounces of butter.
two onions that have been scaIded and
chopped fine, one teaspoonful of DOW
dered sage, and salt and pepper to
taste. Do not stuff very full and sew
up the opening firmly. Put some slices
of pork on the duck and keep them in
place by pinning down with wooden
toothpicks. Place in baking pan with
little water and an onion sliced in it.
Sprinkle the duck with pepper and
roast in an oven forty minutes. bast-
ing frequently. The duck should be
roasted longer If it Is not young and
tender. Serve very hot with currant
jelly or a. puree Of apples.
Another nice and more delicate wav
of roasting a duck is to make a filling
of bread crumbs, a very little mixed
herbs, some parsley chopped very fine.
piece of butter the size of an egg
pepper and salt. Mix thoroughly to-
gether with beaten egg and Oil the
duck. Roast for forty minutes IN a
hot oven, or longer, according to the
St. Paul daily globe., 1895-10-21
A Valuable Hint.

1t is said that the reason why dried
fruits, and especially California dried
fruits, fail to give the satisfaction that
they should to the economical house
wife is because they are not soaked in
water long enough before cooking to
restore the water extracted from them
by the drying process. AS it requires
considerable time to dry fruits prop
erly, it cannot be expected that four or
five hours will be sufficient for cook
ing them as we'll as for the preliminary
process of soaking. The rules for cook
ing such fruits sent out by the San
Jose board of trade say that the fruits
must be- soaked in as much cold water
as they will absorb from tWenty-four
to thirty-six hours. A pound of fruit
is then swelled to three or four times
that quantity and is to be simmered
in the water in which it was soaked
until tender. 1t should be i.ept closely
covered while cooking, and also after
removing from the fire until cold. The
sugar should be added few minutes
before the fruit is taken from the stove
before the fruit is taken from the fire,
and allowed to boil up once. Though
q certain quantity of sugar is given
for each fruit, it should, we think, de-
pend on the taste of the family where
it is cooked, as some persons like tart
and others very sweet fruit.
St. Paul daily globe., 1895-10-21
DR.. Teller,
1901 E. Seventh ST., st. Paul MINI

Speedily cures ali private, nervous
chronic and blood and skin diseases of
both sexes, without the use of mercury
or hindrance from business NO
CURE, NO PAY. Private diseases,
and all old, lingering cases where the
blood has become poisoned, causing ul-
GERS, blotcheS, sore throat and mouth.
pains in the head and bones, and ali
diseases of the kidneys and bladder are
cured for life. Men of all ages who are
suffering from the result of youthful
indiscretion or excesses of mature
ears, producing nervousness, indiges-
ton, constipation, loss of memory. etc.
are thoroughly and permanently cured
DR.. Feller, who has had many years
of experience in this speciality, is a
s-aduate from one of the leading med
fcal colleges of the country. He has
never failed in curing any cases that
he has undertaken. Cases and corre-
spondence sacredly confidential. Can
or write for list of questions. Medi-
cine sent by mail and express every
where free from risk and exposure
St. Paul daily globe., 1895-10-21
verse;
HER LITERARY STREAK,
GGNEOxO XNXCO

A sort of literary streak
Had struck my daughter May;
She dug at readin' all the night
An writin' all the day.
She read and writ Napoleon,
An talked about the same,
Till 1 was so dead tired of him
L couldn't bear his name.
I told her once at supper-time
'Twould sp'ile my appetite
If she should even drop hint
Of Napoleon that night.
But when come ter serve the meat,
She spoke right up so smart,
"Oh, give me anything, papa,
Except the Bonypart."
New York World.
St. Paul daily globe., 1895-10-21
TWO KISSES.
HE.

Below me in the garden there ls,. y
She treads the winding. path,i1HE
And all the world seems newly fair,
Such Wondrous ways Love hath. :. ;
I am not seen; We're to throw.
A kiss, 'twould be no harm, -
Since as the thing she'd never know
She could not take alarm.
St. Paul daily globe., 1895-10-21
The Horse VIII Survive.

Turf, Field and Farm
Col. Albert A. Pope, who has con-
stituted himself, or been constituted
by some unknown power, the cham
pion of good roads, is quoted as say
ing: Horses have seen their best
days. Electricity and birvcles have
partially done away Wit their use.
and before this century 3xpires prac-
tical motor carriages will be in use
Then the demand will be for still bet
St. Paul daily globe., 1895-10-21
Proportion of Butter Fat.

Hoard's Dairyman.
A pound of fat will make by a fair
average pound and fifteen one-hun-
dredths Of commercial butter. In
dectmals that STANDS represented thus,
1.15. This 10 per cent of surplus rep
resents salt, water and a little casein
that has not been expelled from the
butter. The following scale may help
to make this ratio more apparent:
Per cent
Fat in milk
St. Paul daily globe., 1895-10-21
Tuesday the California D,x

The Chicago Great Western Ry.
(Maple Leaf Route) runs Tourist Sleep
ing Car to Los Angeles, California, via
the Santa Fe Route every Tuesday.
Call at Maple Leaf Ticket Office, Rob
ert and Fifth streets, at once for ac-
commodations.