davidaulloa/AmericanStories huggingface dataset:
St. Johnsbury Caledonian. [volume] (St. Johnsbury, Vt.) 1867-1919, 1901-07-24

Select the medium sized silver onions,
peel off the outer skin, let them lie In
cold water half an hour and drain, COW
er with boiling water, add teaspoon
full of salt and boil, uncovered, for ten
minutes. Drain off this water, cover
with fresh, boiling water, add salt and
boil ten minutes longer, then change
the water again and boil until the on
Ions are tender. They should be white
as snow. Do not boil too hard or cover
the saucepan or the onions will be
strong and dark colored. Make cream
sauce and pour over the onions after
carefully draining them.
St. Johnsbury Caledonian. [volume] (St. Johnsbury, Vt.) 1867-1919, 1901-07-24

true games are very vigorous. They
are good foragers, pushing boldly out
in search of insect food, and it is even
said that mother hen has been known
to put up a fight against hawk in de-
tense of her brood. All these qualities
adapt them to farm conditions.
The true old English game is of me-
dunn size and fills the bill as to poul-
try and egg production.
| Indian games, which are divided into
I Cornish and White varieties, are popu-
lar in England on account of their val
ue as market fowls and for the same
reason are finding favor on this side Of
the Atlantic. They are extensively
used in England and in many instances
in this country for crossing purposes.
The hens are reported fairly good lay
ers of an egg of medium size. Chick
ems are fairly hardy and make satisfac-
tory development.
Some authorities claim that, while
the Cornish are variation on the orig
inal type In the direction of blocky
build and development of flesh, they
also mark great departure from the
original hardness and egg producing
merits of the type.
The Duckwing Leghorns, which are
newcomers and comparatively little
known, are said to contain both game
and Dorking blood and to approximate
closely the good points in the typical
games.
St. Johnsbury Caledonian. [volume] (St. Johnsbury, Vt.) 1867-1919, 1901-07-24
ALL ABOUT MILEET.
When to Sow and What Variety.
Hard on the Land and Needs Manure.

When to Sow and What Variety.
Hard on the Land and Needs Manure.
l am asked a number of questions re-
garding millet, says L. W. Lightly of
Pennsylvania In The National Stock
man and Farmer. When shall I sow ?
Millet can be sown any time after corn
planting up to August in our latitude.
Last season we were in the rainless
district, and the ground was as dry as
powder for few months, until the be-
ginning of August, when we had q
shower. / then seeded two and one
half acres, and in about 45 or so days
it cut over seven tons of excellent hay,
and it made the growth with the aid
of only two very light showers. With
plenty of heat and moisture it grows
very rapidly.
What variety? l tried a number Of
varieties, but the German or Golden
millet gave me the most satisfactory
results. How much seed to the acre?
If seeded rather thick, it makes finer
growth and better quality of hay. 1t
also is more likely to smother the
weeds. But the weeds often make US
trouble in the early sown millet.
The ideal method to get ahead Of the
weeds is to prepare the land in the
spring and then allow the weeds to ger
inmate and harrow it thoroughly, allow
another termination and then, about
the middle of July, make a very fine
seed bed and SOW, and very few weeds
will grow. But many times we want
to use the land for other purposes or
the weather will not allow.
l often grow a crop of Canada peas
or oats before millet, and when that is
off disk the ground thoroughly and
seed to millet, thus taking two crops in
one season. l SOW the seed broadcast.
Sow only clean seed.
Is it hard on the land? Should l use
stable manure or fertilizer? Yes, it Is
hard on the land. Like timothy, it
takes all its food from near the sur
face. Being a quick grower, it needs
plenty Of readily available plant food,
so prefer to pillow or work in well rot
ted stable manure and use a quick act
ing fertilizer. A good fertilizer on my
soil l found to be $50 pounds Of s. G.
rock phosphate, so pounds nitrate Of
soda and so pounds muriate of potash.
1t makes good soiling crop. For
hay like to cut it when the earliest
heads have made seed, but the average
heads are just in blossom. If properly
cured, this makes very palatable hay.
St. Johnsbury Caledonian. [volume] (St. Johnsbury, Vt.) 1867-1919, 1901-07-24
FLAVORED VINEGARS.
How to Prepare These Aromatic
Kitchen Adjuncts.

How to Prepare These Aromatic
Kitchen Adjuncts.
The difference between palatable and
unpalatable food is often enough a
mere question of seasoniIgs. Nor is
the barrenness Of the marKSt or Of the
garden an excuse for faForless food.
When mint, for instance, is plentiful, a
few cents will buy a quantity of the
fresh green leaves. Put them in glass
preserving jar and fill up the jar with
good cider vinegar. The mint market
may then rise or fall without cutting
short your supply.
Few people who enjoy a salad Of to-
matoes know how vastly they are i'm
proved by the addition Of little
thyme. This may be added in the form
Of the powdered leaves spread on the
tomatoes and allowed to stand in the
1ceboX for few hours, or if fresh
thyme leaves are to be obtained they
may be thrown into preserving bottle,
covered with vinegar and allowed to
stand for a few weeks. After the aroma
has been taken up by the vinegar it is
best to strain it off. For the purpose of
keeping the aromatic vinegar old beer
bottles, the kind that have attached
rubber tipped corks are very good.
1t is now considered an ACCOMPLISH
ment either for man or woman to be
able to make good salad. The follow
ing recipe will give a favored vinegar
which will insure good salad on short
notice, even in remote mountain camps.
A quart Of vinegar, one dozen tarragon
leaves, half lemon peel, three heads
of garlic from which the skin has been
removed, half a green pepper. Let it
stand for ten days and strain, using in
heavy dressing In the proportion of
three parts oil to one of vinegar. Equal
parts Of summer savory, thyme, sage
and mint will give a vinegar a table
spoonful of which be added to thicken-
ed sauces to be used with roasts.
St. Johnsbury Caledonian. [volume] (St. Johnsbury, Vt.) 1867-1919, 1901-07-24
IMPROVE THE THROAT,
How to Remedy Defects Produced
by High Collars.

How to Remedy Defects Produced
| by High Collars.
| The English fashion of breakfast
| Jackets with low sailor collars Is be.
ing taken up by many beauty seekers.
1t is a sensible and becoming style
and the best possible way to acquire O
| pretty neck and throat Any number
Of society girls are making q practice
Of having all their house gowns con,
structed without collars, and as O con.
sequence the improvement in the color
Of the skin Is much fastened.
Absolute cleanliness is one of the
requisites Of pretty neck. A thor
Ough soaking in warm water and q
pure soap should be given at least once
day; then rinsing in clear warm
water and finally in cold water to
close the pores. Tincture Of benzoin
added to the water will have q Whiten-
ing effect on the skin. A few drops
only are necessary.
Often the neck is disfgured by dark
lines produced by high and stiff neck
wear. In such a case cucumber milk
will be found very beneficial. 1t should
be well rubbed into the pores after
they have been cleansed by the warm
water and soap and before the cold wa
ter Is used
Probably the tissues are relaxed, and
a general fabbiness is the result. To
remedy this procure good massage
cream, and after the fingers have been
Amounted rotate the muscles Of the
neck firmly in a slanting direction
from under the chin toward the shout
ders and from the middle Of the throat
backward and upward toward the ears.
Breathing exercises will do much to-
ward rounding out and strengthening
the throat muscles.
St. Johnsbury Caledonian. [volume] (St. Johnsbury, Vt.) 1867-1919, 1901-07-24
How to Make Cucumber Salad.

Pare the cucumbers and put them
into ice water. Whip stiff one and 8
half cupfuls Of cream and fold into IT
four tablespoonful of lemon juice, the
same quantity Of horse radish, tea.
spoonful Of salt and two or three dash.
es Of paprika. Stand this dressing Oh
the Ice. Just before serving dry the GU.
cumbers in napkin. Cut them in
thin slices, dress with oil, vinegar, salt
and pepper and arrange OF a bed of let.
tuce Cover with the whipped cream
and send any that may remain to the
table in bowl
St. Johnsbury Caledonian. [volume] (St. Johnsbury, Vt.) 1867-1919, 1901-07-24
How to Cure WrinkIen

After well washing your face at
night in hot water, using any good
soap, dry thoroughly and then rub in a
little good cold cream, well massaging
the wrinkled part. Wipe off any SUI
perfuous grease and then battle it In
cold water, to which rosewater and
simple tincture of benzoin, which any
chemist will mix for you in the right
proportions, have been added In the
proportion of half a teaspoonful to a
pint, till your face CLOVIS. Afterward
dry thoroughly.
St. Johnsbury Caledonian. [volume] (St. Johnsbury, Vt.) 1867-1919, 1901-07-24

To renovate black Grape dip in q
scaldlng hot mixture of water milk
and glue, the last In strictly limited
quantities. If afterward clapped and
pulled dry, like fine muslin, it will look
as good as new. Black Grape muslin
may be successfully wasked. Make Il
strong lather of boiling water and soap
and allow 1t to cool. When cold, wash
the muslin quickly, then dip 1t at once
into clear cold water to which has been
added a little salt. Squeeze out the
moisture and hang the muslin in the
open air to dry. The more rapidly IL
dries the better.
St. Johnsbury Caledonian. [volume] (St. Johnsbury, Vt.) 1867-1919, 1901-07-24

A certain Arizona justice of the peace,
whose knowledge Of the law was never
gained from books or actual practice
before the bar, was hearing an assault
and battery case. The lawyer for the
defense was shouting his arguments
when the court said
THAT will do. Sit down."
He then adjusted his spectacles and
sagely observed:
Prisoner, sthand up! Accordin tab
tn law an tn evydince-an there is no
evydince-Oi found yez guilty, sor an
foine yez $50. If yez air guilty, faith,
It's very light sintince, an If yez are
not guilty it'll be mighty good lesson
for yezw-Detroit Free Press.
St. Johnsbury Caledonian. [volume] (St. Johnsbury, Vt.) 1867-1919, 1901-07-24
How to Make Pot Cheese.

When you have couple of quarts of
clabbered milk, pour it into a tin pail
or a saucepan and stand it in another
larger kettle with hot water over the
fire. Let it stand till the milk is just
heated through; then pour it into a
bag made Of cheesecloth. Hang it up
and let it drain till perfectly free from
whey, which is the watery part of the
curdled milk. When it is drained emp
ty the curd from this bag into an earth
en- dish, wet it with little cream, mix
a generous quantity of butter with it,
working it through with your hands.
Season it with little salt and make 1t
up into balls or pats and put it away in
cool place.
St. Johnsbury Caledonian. [volume] (St. Johnsbury, Vt.) 1867-1919, 1901-07-24

Lord Cardwell was in the habit Of TIC.
ing the church prayers at family prav-
ers. One day his valet came to him and
said, II must leave your lordsbin,s
service at once"
"Why, what have you to complain
OFF, '''''A
Nothing personally, but your lord.
ship will repeat every morning, we
have done those things which we ought
not to have done and have left undone
those things which we ought to have
DONE Now, l freely admit that I have
often done things ought not, but that
l have left undone things that 1 ought
to have done l utterly deny, and will
not stay here to hear it said"
St. Johnsbury Caledonian. [volume] (St. Johnsbury, Vt.) 1867-1919, 1901-07-24
StratfOrd.On-AVOn.

this beautiful by Rev DR. j.
Andrew E. Rankin St
the Congregational church ST.
Adams the First Congregational church Washington
theho edprsident of Howard University.
gHde her sumbrous
thsooth Shakespeare, thy
ltowr ands her placid
truant schoolboys shout in play,
passed thine unrecorded day.
The the that constant Nature
YEARLY she donned her fair
The mimi heett beneath the
Then thy with competition brave,
of the loud and teemng
o. wealth, me the coming
sweetco on then grave,
imp neighbos pllowed here thy head,
Alone lustrou o human
To the full lay claim
proudest Of al the ciing EARTH
gavst this William Shakespeare birth,
return, brought back his dust and fame
on, Avon, still thou the
bridge round the play;
Shakespeare walked with his Anne Hathaway,
And his fortune in her alame
Glide through the meadows where the primrose
And wher breasted, Glove the light
n ranged loves gamut on her giddy flight,
And tremb through
Thesewe andig touched his
tell the world the whole
St. Johnsbury Caledonian. [volume] (St. Johnsbury, Vt.) 1867-1919, 1901-07-24
LACE CURTAINS.
How to Do Them Up without the Ala
of Stretcher.

How to Do Them Up without the Ala
of q Stretcher.
Wash your curtains and put them
through a we'll made but rather thin
boiled starch in which you have dis
solved a teaspoonful Of salt, says q
Boston Globe correspondent. Dry them
thoroughly; then as thoroughly dampen
them with lukewarm water; roll up in
clean towels until they are damp all
over alike. Now, If you have a room
with a carpet on the floor so much the
better. If not, spread thick blanket
and over that a large clean sheet,
Stretch 1t smoothly and tack firmly to
the floor with ordinary tacks, but don't
hammer them so hard that you can't
easily withdraw them when you're
through.
Now, If your curtains are ready
spread them one at a time on the sheet.
Begin at the top and pin right across,
being sure your curtain is straight, then
across the bottom. When you come to
do the sides, smooth your curtain from
the center to the edge before putting in
the pins. If the edge of your curtain is
scalloped, put pins In each one after
smoothing it into shape with your
hands. By the time you have 1t pinned
down you'll find the constant stroking
has almost dried your curtain, and all
that is necessary is to go over it with
irons, not too hot, until quite dry. Take
out your pins, lift your curtain, and If
you have as good luck as l always have
you'll find it very much like new one
and not pulled to pieces on frame.
St. Johnsbury Caledonian. [volume] (St. Johnsbury, Vt.) 1867-1919, 1901-07-24
BIG PROFIT IN CHERRIES.
Dark Varieties the Money Makers,
With Windsor In the Lead.

Dark Varieties the Money Makers,
With Windsor In the Lead.
The best sweet cherries | have seen
south of central New York are along
the fences where the cultivator has not
disturbed them. In northern Delaware
there are several famous sweet cher
ries in the fence rows and corners, but
nearly all of the orchards that l have
seen in which modern cultivation meth
DDS are attempted have been failures.
In central and eastern New York the
sweet cherry has to be kept on medium
thin land. My father has a young or
chard that is booming on land that
would be considered poor for farming
purposes, bat the trees respond there to
tillage.
The sour cherries will probably do
best under high culture. While they
grow we'll along the fences, they need
more moisture than the sweet varieties
and pay well under the best treatment
The dark kinds are the money max
ers Black Tartarian, Black Eagle,
Windsor and Dikeman are the leading
sorts at home. There is big money in
Windsor, and If Dikeman turns out as
we expect it there ought to be more in
1t.
Sometimes the sweet cherry needs
lime and dies for want of it. Some
kinds need 1t more than others. Tarta-
rian, l believe, is one of them. Thus
writes Professor G. Ii. Powell to Rural
New Yorker.
St. Johnsbury Caledonian. [volume] (St. Johnsbury, Vt.) 1867-1919, 1901-07-24

A cautious Scotsman, So years old,
had saved enough to purchase a piece
OF freehold land upon which he had
had his eye for some time. He repair
ed to the freebooter and opened nego-
tiations for the purchase. The free
holder, however, informed him that for
some reason or other he could not part
with the freehold, but said he would
give him a lease for 900 years. This,
he was Informed, was practically the
same thing. INA, na," said the aged
one, shaking his gray head; "tlme soon
rims awa'."-London Outlook.
St. Johnsbury Caledonian. [volume] (St. Johnsbury, Vt.) 1867-1919, 1901-07-24
CARE OF MEATS.
How to Keep Them Fresh During the
Warm Wenther.

Warm Weather.
Meats of all kinds as soon as brought
from the market, if not cooked imme-
diately, should be placed at once in the
iceboX. If it is to be kept tor a day or
two, 1t is best to wrap it up in wax pa
per and lay it close to the ice. If wax
paper is not handy, wrap it first in
cheesecloth, then in paper and place it
near the ice, says Mrs. Gesine Lemcke.
In the country, where fresh meat is
Obtainable only once or twice a week
and where there is no ice to keep it, 1t
may be placed in jar or bowl and COW
cred with sour milk, tightly covered
with lid or board and set on the cellar
floor. 1t will keep thus in good condi-
ton for four or five days, particularly
veal, lamb and mutton.
A piece of beef from the rump, round
or crossrib may be covered with vine
gar and kept for a whole week. Such
beef Is generally used for sour roast
or beef a la mode Another way to
hOCp Lltoi III lIt NOuulIy Is W
brush the meat over with salad oil and
then wrap it in brown paper and bury
1t two feet deep in the ground. 1t will
keep thus in good condition for a week
or longer. Game Of all kinds may be
kept either in the icebox or in sour
milk. Ham and bacon should be wrap
ped in paper and hung in a cool, dry
place.
If poultry is drawn, 1t is best not to
wash it, but simply to wipe it dry in
side and place 1t on the ice. If ice Is
not handy, it may be rubbed in and out
side with little salt, wrapped in paper
and placed on dish on the cellar floor.
Covered with a deep pan, 1t will keep
cool for several days.
St. Johnsbury Caledonian. [volume] (St. Johnsbury, Vt.) 1867-1919, 1901-07-24
How to Whip Cream.

Whipped cream Is an Indispensable
with the chocolate pot. A little sugar
may be boiled in with the chocolate,
but the cream should be added in the
cups. Take the best of sweet cream
and stir into it little milk in which a
teaspoonful Of gelatin has been dis
solved. The milk is slightly heated to
allow the gelatin to melt and then al
lowed to cool. When partly cold, but
before it has time to set, the milk Is
stirred into the cream. with the result
that the cream is stiffened with the
gelatin. The whole Is now beaten into
the lightest foam.
St. Johnsbury Caledonian. [volume] (St. Johnsbury, Vt.) 1867-1919, 1901-07-24
How to Make Mutton Custard

Fill a buttered custard dish with
stale bread crumbs and finely chopped
cooked mutton, lightly mixed. Beat
one egg and add to it half a cupful of
milk and few grains of salt. Pour
this mixture over the meat and crumbs
and bake it in pan of hot water or on
top of the stove until the egg is lightly
Set Do not allow the water around the
custard dish to boil, or the egg will
harden,
St. Johnsbury Caledonian. [volume] (St. Johnsbury, Vt.) 1867-1919, 1901-07-24

How to Make Egg Scum.

Stir teaspoonful Of beef extract int1
one quart of boiling water; add graf
ed onion, an eighth Of teaspoonful OF
celery seed or little celery chopped
half teaspoonful Of salt and a salt
spoonful of pepper; stir constantly I'M
til 1t reaches the boiling point; strain
through a fine sieve and pour it while
hot into the well beaten yolks of two
eggs. Add four tablespoonfuls of care
fully boiled rice and serve very hot
Ladies' Home Journal.
St. Johnsbury Caledonian. [volume] (St. Johnsbury, Vt.) 1867-1919, 1901-07-24
How to Make Fish ChOwder.

A four pound paddock, skinned, the
flesh cut from the bones and divided
into two inch pieces. Cover the head
and bones with cold water and boil
half an hour. Fry four slices of fat
salt pork and two small onions sliced
skim them out, pour in the strained
bone water, boil and add one quart
sliced potato. Cook ten minutes, add
the fish, one tablespoon salt and one.
half teaspoon white pepper. Thicker
one quart hot milk with two table.
spoons each flour and butter cooked to.
gether and pour it into the kettle. Dc
not break the fish by needless stirring
Split six butter crackers, put them in
the tureen and pour chowder over them
St. Johnsbury Caledonian. [volume] (St. Johnsbury, Vt.) 1867-1919, 1901-07-24
The Best of Irrigation.

l find that want whole lot of wa.
ter-five or six times as much as sup
posed L did-and you want large wa
ter supply back of you. While irriga-
ton Is a grand thing in the east and
the time Is coming when all our streams
will be used for irrigation, yet the one
great thing needed is the cultivation Of
the soil. If you cultivate enough with
the right sort of tools, you will 60
through wondrous droughts. Don't for
get that cultivation is the best of all ir-
St. Johnsbury Caledonian. [volume] (St. Johnsbury, Vt.) 1867-1919, 1901-07-24
How to Make Bread Crisps.

Bread and butter crisps to serve
with salad need fresh loaf baked so
as to give square slice. With a sharp
knife cut off all the crust, butter one
end Of the loaf and shave off in the
thinnest slices possible. Roll each slice
tightly and fasten with a wooden tooth
pick. Lay on fiat pan and place in a
quick oven until crisp and lightly
Drowned. Remove the toothpicks and
serve hot, piled on plate over which
Is laid folded napkin.
St. Johnsbury Caledonian. [volume] (St. Johnsbury, Vt.) 1867-1919, 1901-07-24

Planned tomatoes are excellent served
with roast meats. Put In pan with
two ounces Of butter six firm tomatoes
that have been cut and halved. Cook
slowly on the top Of the range for ten
minutes, then brown quickly in the
oven. Remove the tomatoes to hot
platter and make sauce by adding to
the Drowned butter two tablespoonful
Of -four and after it is rubbed smooth
one pint Of milk. Stir until boiling.
Season well with salt and pepper and
pour over the tomatoes. Garnish with
parsley and points of toast.
St. Johnsbury Caledonian. [volume] (St. Johnsbury, Vt.) 1867-1919, 1901-07-24

Peel dozen white onions, cover with
cold water and steep for an hour. Then
boil until soft, mash them and add to
an equal quantity Of mashed white po-
tatoes. Add two or three well beaten
eggs, about cup Of milk-do not have
the mixture too soft-and salt, pepper
and nutmeg to taste. Whip the mix
ture until quite light, turn into a bak-
ing dish and bake in quick oven half
an hour. When done, pour a little
melted butter or gravy over the top.
St. Johnsbury Caledonian. [volume] (St. Johnsbury, Vt.) 1867-1919, 1901-07-24
A MARKET TRICK.

end, and you have a truck which will
carry barrel Of produce or four bushel
boxes over any smooth surface with a
slight outlay Of strength. 1t can be
used on barn floor and in many places
around farm. By laying a board
track 1t can be used to roll barrels of
potatoes, etc., from the wagon to bin
in cellar. About all the cost of this
useful truck will be that of the three
casters, which will be 30 to 60 cents, &C.
cording to size.-Ohio Farmer.
St. Johnsbury Caledonian. [volume] (St. Johnsbury, Vt.) 1867-1919, 1901-07-24
How to Cream Canned Salmon,

Make white sauce Of one table.
spoonful of butter, one tablespoonful
of flour and one cup of milk. Season
this with a little cayenne pepper.
Break the contents of one can of salm.
on into small pieces and add them.
Stir In one teaspoonful of lemon juice
and a very little mace. Use chopped
parsley for garnish. This dish is
improved when the mixture is put in
shells, covered with buttered crumbs
and Drowned in the oven.
St. Johnsbury Caledonian. [volume] (St. Johnsbury, Vt.) 1867-1919, 1901-07-24

Make cupful Of strong black cof-
fee. Heat to boiling point; add table
spoonful Of cream and half cupful of
sugar; molsten two tablespoonful of
cornstarch with little cold coffee and
stir into the coffee; cook a few minutes,
then pour gradually into two we'll beat.
en- eggs; stir rapidly and If not thick
enough to spread place over hot water
and stir until the eggs are set, but not
long enough to curdle; spread between
the layers of cake and ice with coffee
icing.