davidaulloa/AmericanStories huggingface dataset:
The herald., 1896-06-07
Silk Waists

These elegant new Waists have received the
"unkindest cuts of all'; right in the very
zenith Of their popularity they. are brought
down to the price Of Wash Waists. OF
course, most Of you prefer Silk to Cotton
when there is so little difference in the cost
to you. As we cannot do them justice in
description we merely give you hint of the
cuts, and invite you to call and see them.
S $50 Silk Waists cut t0...... $500
$50 Silk Waists cut to ...... $3.50
HOO Silk Waists cut to ...... $3.50
1850 Silk Waists cut to ...... $3.50
1900 Silk Waists cut to ...... $3.50
1850 Silk Waists cut to ...... $3.50
1900 Silk Waists cut to ...... $1,000
1900 Silk Waists cut to ...... $l2.0O
saa.so Silk Waists cut to...... $500
Every Silk Waist in the house at proportion.
ate reductions.
The herald., 1896-06-07
The Latest Novelty
The Paragon
Handkerchief
POcketbOOk

BY far the most convenient and
at the same time the most unique
Pocketbook ever brought out.
See them at our Notion Counter.
The Calhoun chronicle. [volume] (Grantsville, W. Va.) 1883-1984, 1896-03-10

lineage b.. record aud tradition OF near
1000 years, and if good quite perfect
animals ell that time, ought they not
to be prepotent? And if they have
had the habit of converting food to
hesh all those years, better than any
other class, as a rule, should not that
H. -. - thnrnnShly fixed bv this
time. and consequently the more de-
sirable? as ed II. NJ. Vail before the
Missouri Board of Agriculture.
The Galloways are good cattle and
said 90 DO an admixtnre of the black
OK OF Africa and the Shorthorn; they
certainly have very few of the charac-
teristics OF the black OK, aud they have
been bred tor so many years on tho
mountains of Scotland that they have
the most wonderful hair and very thick
hides, suited for n cold climate, like
that OF our Montana. They are not a
success in IA warm climate, and history
says they are not carly in maturing.
and my observation and limited ex-
perience prove II 10 be true.
The Deyons are n very old family
as old. II not older, than the Short
horns. They are "A most excellent
mountain cattle, resembling in habits
aud characteristics the elk and deer !;
II necessity requires 10 they are SUI
perior hustlers, and will live where
elk aud deer can, aud on poor, scant
heritage; they are our best cattle.
They seem 10 do wcll in Texas
and have the best digestion of all the
bovine race ia our country; their
droppings arc quite like that of the
elk and deer. | have mentioned these
different breeds OF cattle because we
have them among US; they are con-
sidcred thoroughhrcds, are good cat.
tie and each breed is better suited to
some localities and climates than any
other
But ia all rich, heavy grass coun-
tries | consider tho Shorthorn much
the best. Ii improves all other classes
mn breeds 10 a greater degree than
any other thoroughbred breed. In
deed, they have fewer defects in form,
when well and properly icl !, than other
c'asses-lcss poor or cheap beef than
any other
My idea of n good beef animal is
one with n rather short head. wide be.
short and small, noe ever ten inches
from jNwbone to the flesh on the shout
der point and free from dewlap shout
ders thick and deep, yet not coarse,
and well covered with flesh; chops
broad, chimes full, with foreribs aud
ribs well sprung; loins wide, hips but
little wider than the ribs and lCins,
leaving them free from sharp points
and hooks, so that the flesh can he
carried from the loins and ribs smooth
ly and evenly to the rump, and this
shonld be full, free from anything like
valley; ribs long, hams full, legs
short and small. Such an animal
Thoroughly oxidizcs it's food, has good
digestion, consequently has pure
blood, and, therefore, makes good,
hard, solid bone, capable OF carrying
n much greater weight than coarse,
porous bone.
The Calhoun chronicle. [volume] (Grantsville, W. Va.) 1883-1984, 1896-03-10
Something to- Remember.

Lemon juice will remove grease from
kitchen tables. This being the case.
save the squeczcd-out halves of the
fruit used in cookery and rub them on
T the table before sCrubhng it,
When acid has been spilled on to any
article ana the color destroyed, II may
frequently he restored by dabblng the
marks with Il little spirits of harris
horn. Another method is To pour am
monla on to the mark. and then web
soak it with chloroform.
useful backing for boots may be
made as follows: Take three ounces of
ivory black. two ounces Of treaclc. half
an ounce OF sweet oil. and half an ounce
of yitriol. Add gradually quarter of
4 pint of vinegar and thrcc-uuarters
of pint of water. Mix together into
a paste.
method of removing split ink IS first
to take up ms much rs possible with a
spoon and then pour some milk on the
place. This will mix with the remain.
ing ink and must also be taken up with
spoon, and this must he repeated until
the milk is hardly colored with ink at
all Then wash the place with cold
water and wipe dry with a cloth.
In close, mild weather It Is impos-
Siblc To be too careful about the buck
cts in which refuse Is kept. 1t should
be burned or buried or got rid of In
some way every day, and the bucket
thoroughly cleaned with strong soda
and water or Carbohc acid and water
1t is advisable to leave little of this
in the bottom of the pail Great atten.
ton should also be paid to the scullery
sink and drains, and once or twice n
week carholic acid and water or some
other disinfcctant should he poured
down them. Illness is often caused by
neglectlng these precautions
The Calhoun chronicle. [volume] (Grantsville, W. Va.) 1883-1984, 1896-03-10
EIrrINa eARMExrs no. rrrcrs.

There Is general impression that
1t is an easy enough matter to rip Ut
garment. Most anybody eau DO i,
and 1t is an undertaking that requires
no special skill or care. Acting or
this idea, clothing is pulled, torn, cut
with knives. shipped with scissors and
finally taken to pieces after this un.
profitable fashion, and the operator
comes and declares that everything in
ready. A dyer who handles large
quantity of black goods says that hc
has long ago gave up expecting any.
body to rip garment up as it should
be done. If the seams are rippcl they
are full OF threads; sometimes there
are buttons on; hooks and eyes are
not uncommon; the fronts OF them
are stuck full Of pins OF various sorts.
and Innings, facings, briids mud the
like remain, In whole or IN pieces, lust
as the individual who had charge of
the disinteGrating process happens to
leave them.
TO rip up garment properly there
should be no pulling, tearing or drag
gIng apart. If one cannot take the
end of the thread and pail it out. the
stitches should DO cut with sharp
knife. Very few persons can rip n
garment with scissors without doipg
1t great harm; indeed, many find il
impossible TO cut stitches with any.
thing without making holes that rem.
der the goods absolutely worthless for
the one who originally wore it, When
II Is done the edges are so raced that
much smaller pattern must be used
In preparing goods for the dyer, or to
be made over, every stitch should be
taken out. 1t seems scarcely neces.
sary TO say that facingS, braid and
eyes must be removed, but this is i'm
perative, IN view OF the condition in
which garments come to the dress
maker and dyer. Many dresses, caues
and jackets are perfectly weararle
after being carefully ripped, brushed,
SpOngcd md pressed. 1t is wonder
tha' some one does not set up nu IS.
tnblshment Tor ripping clothes and
putting them IN order for the dress
maker The owner OF them frequent
ly has not time to do them progsrlv.
or IS too careless and understands too
little the requirements of them To do
1t had she all the time in the world.
come scmi-iuvalid in every communi.
ity might get tolerlb.e living, or nj;
least add TO Il limited income, by pre-.
parlug garments for remodelipg.
New York LEDGER.
The Calhoun chronicle. [volume] (Grantsville, W. Va.) 1883-1984, 1896-03-10
uoRNLuss CATTLE.

A herd Of horned cows was lied o.
a polled bull, whose mother wore
horns; ninety per cent. OF the calves
had no horns. These young hornloss
helfers never had Il horned calf. This
shows how easily the horns may be
bred away. and, although slow, this
way Is the best OF them all.
Horned cattle require twice as much
stable room MS polls, for the young
cattle of the latter kind can be herdcd
in pen like sheep until ready to drop
their first calves. Nc chains, stanch-
ions or halters; never disturbing one
another as they crowd around the fe- d.
ing trough.
If we look through stock yards We
shall find the horns actually gone from
nine-tenths of the stock brought there.
Whether this is due TO the chemical
dehorner, the saw or to breeding, IL
shows that horns are no longer the
fashion. The chances are that they
never will be again. Wisconsin AgrI.
culturist.
The Calhoun chronicle. [volume] (Grantsville, W. Va.) 1883-1984, 1896-03-10
CONSTRUCTING STORAGE PONDS.

In connection with pumping pla nts
storage ponds are being mostly used
and are MADE on the fiat surface of the
ground. If the land Is soddy remove
all the sol from the ground on which
the cmbankmcnts are to he construct
ed, otherwise II seam will nlwavs re.
main through which water would es-
cape from the reservoir. When the
oUtllncs Of the embankment have been
established and the sod removed, pillow
within the proposed limits; then with
scraper draw the earth from the in.
side OF reservoir and with it from the
walls. The walls should not be less
than Ave feet high, very thick at the
ground level. Carry them up so that
the slope from the inside will be very
gradual, for if the walls are nearly
perpendicular, wind waves will destroy
them. The outside of the walls can be
more perpendicular Having built the
walls, by using the earth from the in
side of the reservoir, and with every
thing ready for pudding the Garth to
hold water, piow the entire bottom of
the pond four or five inches deep, then
with harrow or drag or other suit
able implement pulverize the earth
finely. Everything is now ready for
pudding. Turn in the water and be-
ga to puddle at one edge. Work care
fully until the earth has been reduced
to mortar. Continue until the entire
bottom has been completed as far up
the embankment "a can be worked to
good advantage. 1t may very often
happen that budding is out OF the
question because OF the porous condi-
ton Of the soil. Ii it is sandy haul
into the basin several loads of any kind
OF clay and mix this thoroughly with
the earth. Fresh manure or even saw
dust may often be employed to Just ms
good advantage. Frequently it is
necessary to run muddy water into
the basin and allow the sediment to
find its way into the loose sand. OF
course the more clay that is carried
into the muddy water the more effect.
nal will be the pudding. This method
proved successful in n very leaky lake
cxcavated in IN old creek bottom com
posed almost entirely of coarse loose
sand
In constructing these surface stor.
NO basins, the dimensions are best
when 50x1OO feet or 100000 feet. etc.
rather than square. A pond 5OxiOO
feet and containing Eve feet of water
will irrigato twenty-five acres. The
whole plant including IA Grst-class
wind engine should not cost over $3.50.
u Is n good rule TO have tho pond of
such size that it will not be necessary
TO empty it oftenc5 then once OF twice
a week That would make the water
supply at hand the main factor in de-
termiuing the size OF She pond. Fig
urc 1t out IN this way: One gallon
contains 23l inches. a space %. !
inches high, covering ten square inches,
equals one gallon, and one square foot
or j "a square inches equals IA gal.
Ions Now divide the number of gal.
Ions 0hich can be pumped in three
days steady wind by 14.4 and the re-
suls VIII be The number OF square feet
necessary for the bottom Of pond
two feet deep one-half that number
will be sufficient for one four feet
deep. american Agriculturist.
The Calhoun chronicle. [volume] (Grantsville, W. Va.) 1883-1984, 1896-03-10
a UNIQUE RESTAURANT.
Where the Employees Pay for the
PRIVILEGE of wOrkiny

Privilege of Working.
While l was In Paris l visited the
most unique cafe in the world. says Il
returned traveller. 1t Is known as the
t,afa- Gmhat- and Il Is located on the
Champs Elysees The building Itself
Is one OF the sweetest little houses I'm
all Paris. 1t was built. believe. for
the favOr.te OF Napoleon Ill. The low
er floor Is devoted to the restaurant
proper. the upper part being divided
into supper rooms.
The staircase and wainScotiug are of
onyx. and the bath tubs are OF solid sill
yer. The proprietor of the place was
formerly chef To the Emperor OF Ger
many. Instead Of continuing his atten-
ton to the Kitchen. rs he should, he
spends his time in the cafe, helping the
walters.
called for bill of fare when had
seated myself at Il table and on exam
lining 1t | found that while the list OF
dishes was an extensive one there
were no prices affixed. My waiter in
formed me that rs the restaurant was
patrunized exclusively by people 10
whom money was no object 1t was
deemed unnecessary by the proprietor
TO have the cost of the wines or viands
entered on the menu
Laying the card aside, ] told the
waiter that | wanted him to bring me Il
soup, fish, an entrce. Il roast and IL
salad which in his opinion best repre-
scntcd the cuisine of the establishment.
He did MS | requested. and the result
was the most delightful dinner | ever
ate. The soup was n dream of culinary
art. the fish was perfection and the
entrcc was iii for the gods.
When my bill was brought 1t nearly
took my breath away. but | paid 1t
chcerfully, rs the dinner was worth ali
1t cost. For the same amount, how.
ever. Il party OF four could dine stump.
tuously at the Waldorf. \ bottle of
wine for which SO is charged here
cost so there. The hallboy at the door
told me that he paid six francs n day
for the privilege OF working in the
place, and the walters 10 francs The
tips received by these worthless from
the gildcd youth of the capital are said
TO be the highest paid for any restau-
rant I'm the world.
The Calhoun chronicle. [volume] (Grantsville, W. Va.) 1883-1984, 1896-03-10
now TO GROW nnAcKrERn1rs.

The following is from paper read
by Il. Nj. Kellogg before the Michigan
State Horticultural Society: For q
commercial berry there is wide open.
ing IN blackberry culture. There is
scarcely community even partially
supplied and as generally grown the
quality Is so low that the consumption
is the merest fraction of what it would
be If such methods were adopted rs
would secure the highest DEVELOPMENT
IN flavor, size and productivcncss.
When grown as l shall hereafter point
ont, under reasonably favorable loca.
ton, soil and climatic conditions, the
crop should exceed three hundred
bushels per acre of grade that would
rank with the luscious strawberry and
even outdo that king of the small
fruits rs moneymnker. They come
at season when there is no other
berry IN the market and make the
connecting link between raspberries
and grapes So as to enable the small
fruit grower to appear on the market
every day throughout the season.
Let us consider FOR u moment some
OF the causes that have led to the quite
general failure OF blackberry growing
either for market or home use. / do
not care whether il be plants or ami
mails, the continued breeding or pro-
pogntiOn from scrubs will soon eau 90
th,m to part with every good quality
they possess; on the contrary, the
only way to improve and accumulate
good qualities in any variety is to dis
card everything which does not np.
proach perfection, and select ideal
specimens, keeping them so restricted
That the powers of reproduction lfrnit.
1ng) shall constantly bo increasing.
From time immemoriai it has been 20
custom OF nurserymcu 10 take nm oh
patch aud pillow 1t in the fall, cutting
the roots mp MS much rs possible so
that each year suckers would come uu
IN the greatest profusiou and the more
plants were dug, the more came mo
until the whole became % tangled mass.
Ihey were rarely or never pruncd and
allowed TO stand without tillnpe TO
support them during tho drouth 20
that tho strain of maturing even "A
small quantity of berries was beyond
their ability end consequently cxhaus-
ton followed.
Growerstook these plantsand fruited
them eight to ten years until run ont.
md then dug suckers from them and
set new patch successfully until, get
ting only secdy, buttony fruit, thcv
threw mp tho business in disgust
Nhen blackberry cane becomes
weakened from any cause, it will throw
up suckers until they become an in.
toIeroblc nuisance and We must never
forget that by cutting either tops or
roots OF n plant, we are only dividin9
Ut and whatever weakness it possesses.
we are carrying into the new planta-
ton.
The Calhoun chronicle. [volume] (Grantsville, W. Va.) 1883-1984, 1896-03-10
HOUSEHOLD NlrlEes.
carr CT cur crAst

Cut glass, if not properly cared fo-,
soon loses it's polish, aud becomes SC
scratched and dull as 20 look little
better than tho imitation. II should
never be left TO the care OF uctrained
servants, but wRShtTf 6y tfI5 r7rizztsfr--,-.-
herself. Use the suds OF Lo. water
with little soap powder, and wash
with dish cloth made of two thick.
nesses OF soft cheese cloth quilted. \
soft brush should be used for the cuts
and interstices, then rinse in clear, hot
water, and when almost dry, polish
with with g soft lind glass cloth.
Eternal vigilance is the price of
sparkling glass, as we'll as o. liberty
New York Herald.
The Calhoun chronicle. [volume] (Grantsville, W. Va.) 1883-1984, 1896-03-10

a reader wants TO know what I think
of crimson clover for honey, hay, etc. =,
writes John Pedelty, Jr. 1t is known
us the best honey yieldcr among the
clovers on account of its early bloom
ing. The honey is very fine, not quite
so white as white clover. 1t is among
the best soil renovators in the world,
and will succeed where red clover will
not. 1t is considered best to sow it
early enough in the fall to make n
good growth to carry it through tue
winter, instead of in the spring. If
left to ripen it will reseed itself. The
best time to cut for hay or to turn uu-
der is when part o the heads is brown.
If sown 30 early that there is danger
OF blooming, pasture 1t. 1t will en-
dure rs much cold rs red, or pcrhuus
more, and make over twice the growth
IN the same time. IL was first intro
duced IN Virginia about fifteen years
ngo, but has OF been largely grown
In this country Tor more than four or
1--WE years. Like all other plants, it
does best on good lnnd, although i
tnlnk it will do great deal better
than red clover on poor soil. 1t is
good Tor hay anil will yield from one
to three tons to the acre, and is vnluu-
bic for seed, which it produces IN
hrge quantities; also, is T. good thing
to get started in the pasture, but ITS
greatest value aside from honey is in
IT'S ability to store up plant food, and
Mt the same time send deep feeding
roots to the soil and bring to the sur
face elements of fertility which other
wise would he lost.
In conclusion, ] think it will pay
you to try small patch. Seed can
be got from any seed firm. Rural
Life.
The Calhoun chronicle. [volume] (Grantsville, W. Va.) 1883-1984, 1896-03-10
AGRICULTURAL
TOPICS OF INTEREST RELATIVE
TO FARM AND GARDEN.
-aaA.S-EcR xorxa ANlMlLs

The coarse grains are cheap this
winter and hay is generally scarce, II
not dear. In most cases for their
nutritive value the coarse grains like
corn and oats are quite ns cheap as
hay or straw. They are much better
for young stock. which needs 10 got
its nutrition in form that will not
take it all to digest il. That is the
trouble in feeding exclusively on straw
and other coarse fodder The animal
can do no more than sustain lie, and
after being stunted all winter its di-
gestion is so injured that 1t never fully
RECEIVERS. Keep the young stock grow
ing, and it will be better for il during
all its after life. Boston Cultiyator.
The Calhoun chronicle. [volume] (Grantsville, W. Va.) 1883-1984, 1896-03-10
SOUPS.

In our house, writes Mabel II.
Mousey, soups are not used as n say
ing article of food, but more as Il lux.
ury, and the same with meat Gro,
quotes. | do not wonder AT some
women getting tired of savirr. if
seems to take away n good share OF
the relish, while the simplest food be.
comes a relish if scarce. shall never
forget my first breakfast in this State
(Washington). Not wishing to make
my relatives any bother, said,
'Don't fuss bit Just two or three
eggs IS all | want" Ny sister laughed
and said: eggs are forty cents =
dozen, but you shall have them" And
/ did, but those eggs certainly tasted
better than eggs at eight cents n dozen,
rs they had been when we lett Ohio.
Nor have we mad all the eggs we want.
ed since we have been in this State.
though they have come down once or
twice to only fifteen cents dozen.
Tomato soup is ono of our favorites.
also green corn soup and potato soup,
none being made for economy sake,
and our beef soup Is simply grand, the
children say.
Tomato Soup One can tomatoes,
boil up. add small teaspooniul OF soda.
small lump butter, one quart milk.
half teacupful cheese grated or cut in
small slices; roll two or three squerc
crackers fine, have ready in bottom OF
dish, pour the boiling soup on and
serve Immediately. Make green corn
soup the same, only leave out the
cheese.
Potato Soup--Three thin slices salt
pork, half dozen large potatoes.
small handful salt, one large onion or
three or four small ones, cook al we'll
together; add one pint OF milk, Gu two
or three slices OF bread into small
pieces one inch square, toast light
brown in the oven aud put on the
table to be used in the soup or not, as
suits the taste.
Beef Soup-Being in the country
where we are compelled TO use canned
goods great deal, sci lOm having fresh
beef, we use the following origina
recipe aud like 1t very much: One
half can roast beef put into two quart
OF water, In which two or three onions
have been boiled first, as the beef re.
quires but little cooking add salt and
thyme for seasoning, and one teacup
full rolled oats for thickcning. Those
who have not used rolled oats in SOUPS
IN place of barley, rice, coolies, etc.
do not know what an Improvement IL
is ; we Ike it best OF all thickening,
except riycls, German thickeninp
for soups, made by rubbing one egg
aud hOur together, adding more -four
rs needed. until the egg is all ab.
sorbed, when it can be stirred into the
soup rs cOrnmeal is stirred into water
in making mush perhaps / may make
my meaning clearer by saying / rub
-four and egg together as we rub flour
and lard together in making pic crust
this preparation of -four and cgp
stirred into boiling milk makes tho
old hasty pudding our forefathers
loved so well, and is also excellent for
children suffering from summer com
plant, and is a very nice desert eaten
with cream or fruit and cream. -Farla,
Field and Fireside.
The Calhoun chronicle. [volume] (Grantsville, W. Va.) 1883-1984, 1896-03-10
Drawn ONT.

The rain OF a small burn can be easily Ok,
hacted by placing IL near heat, which draws
out. Cne feels the pain going out us 1t
were, and this illustration explains broad
principle Of cure OF many things. For in
stance, In sprain, severe or mild. warmth
ny friction begns TTUC OIE77T 5Sts074. Nsssst
nrst and foremost. use 81. Jacobs oil. Tho
needed warmth and friction comes from ru' =
bling II on. The skin and injured muscle
grow soft and heated and take up the
curative properties Of The remedy. and 1t is
not long efore one feels the pain drawn out.
Other properties are NJ work to strengthen
and restore, and positive cure follows like
magic.
The Calhoun chronicle. [volume] (Grantsville, W. Va.) 1883-1984, 1896-03-10
An Extraordinary Memory

There is bank cashier In Chicago
who was the hero of n wonderful per
Torrance, just after the great fire. Tho
books OF the bank in which he was
employed were entirely destroyed by
the flames, ana with no data except the
passhooks Of the dapositors and his
memory, this man restored all the 800
accounts so successfully that every de
poSitor was satisfied.
The Calhoun chronicle. [volume] (Grantsville, W. Va.) 1883-1984, 1896-03-10
Bargains in Terrapin.

Diamond-backed tcrrapin sold in
Danville, Ky, Mt fifteen cents apiece
ono day last week. They would have
been worth about 50 apiece in New
York on the same day. The reason
they were sold go cheap in Danville
was that consignment Of a dozen
went astray somehow, and we're sold
to pay the freight charges. New York
SIM.