davidaulloa/AmericanStories huggingface dataset:
Bismarck daily tribune. [volume] (Bismarck, Dakota [N.D.]) 1881-1916, 1903-11-03
SECRET SOCIETIES.
MASONIC.


BIsmarck Lodge; 4: F. & 4, NJ; No. s
M Sssts at a,fS Masonic s . ' haIl. ~ Mo n Cook 'n " ea Il
3urt Finney, Secretary.
Tancred Commandery. knights Teinplar.
month at Masonic hall. Dakota Block. NJ.
VI Cook. r. C w. F. Cochran" Recorder.
Bismarck Chapter. NJ. II. O.. F.. s.
Meets first and third Fridays In each month
- Masonic hall; DaSota Book. Dorothy
Field W. NJ. Hattie Ske,ton. Secretary
KNIGHTS OF PYTHlAs
s.. elmo Lodge. No. a. Meets .vrr,
Wednesday, evening 1t X. P. hall, Baker
Block. /. W. Healy, c. c. Frank G.. Titus
X Of r. and 8.
BROTHERHOOD OF AMERICAN YEO-
MEN.
frsternal life and accident insurance or
yauigauIon. meets the second ant last Tuesday
If Zach month in the Odd Fellows hall. |. w.
Machine shop. X. l.. Best, NJ. A.
ANCIENT ORDER UNITED wORKMEN.
bismarck Lodge, No. 40. Meets the
month n their hall In the Baker Block at
So clock. C. E. Murrell, NJ. W; Bradley C
Marks, Recorder.
capital City Lodge No. 2-Meets ever,
Friday nt MCGOWAN hall at s O'Clock y. m.
John Wray, N. g.; Vim. D.. Gorsuch, Sec'y.
G. A. r.
James 3. Mcpherson Post No. 9. Depart
ment OF North Dakota. Grand Army or the
Republic. Meets every second and fourth
Thursday In each month At G. A. r. hall,
Rlsma rex, n. ~; w. II. Winchester, Com
mander; John F. Wallace. Adjutant.
WONEN'S RELIEF CORPS.
Meets second and fourth Fridays OF each
month at their hall ut 2:30 y. III. Hattie
SHELTON, president; Emma B. Falconer, secre.
rary.
NICHOLSON REBEKAH NO. 40
Meets the first aud third Saturdays of
every month in Odd Fellows hall. at 6
o'clock. Laura Sanders, n. g.. Nellie Evarts,
Secretary.
RATHBONE SISTERS.
Lincoln Temple No. . meets every
Thursday evening nj X. 7. hail. Baker
. Tn-,,A. NJ L. ~ Malta
Bismarck daily tribune. [volume] (Bismarck, Dakota [N.D.]) 1881-1916, 1903-11-03

WANTED-Competent servant girl
for general homework. Mrs. j. H.
Newton. 5th street.
Bismarck daily tribune. [volume] (Bismarck, Dakota [N.D.]) 1881-1916, 1903-11-03


bismarck Lodge. A.. F. Il A. NJ, No. s
Meets first and third MONDAYS iu each
month at Masonic hail. NJ. NJ. Cook, ". NJ.
art Finney, Secretary.
Bismarck daily tribune. [volume] (Bismarck, Dakota [N.D.]) 1881-1916, 1903-11-03
ONE CENT A WORD COLUMN

Nicely furnished rooms with or
without board, at lis First street.
Inquire at once before taken.
Bismarck daily tribune. [volume] (Bismarck, Dakota [N.D.]) 1881-1916, 1903-11-03

NICHOLSON REBEKAH NO. 40
Meets the first aud third Saturdays of
every month in Odd Fellows hall. at 6
o'clock. Laura Sanders, n. g.. Nellie Evarts,
Gacratary
Bismarck daily tribune. [volume] (Bismarck, Dakota [N.D.]) 1881-1916, 1903-11-03
OF pYTHlAs

s.. elmo Lodge, No. 4. Meets EYER,
wednesday evening ut X. p. hall. Baker
Block. l. W. Healy, c. c. Frank q. Titus
L Of r. and 8.
Bismarck daily tribune. [volume] (Bismarck, Dakota [N.D.]) 1881-1916, 1903-11-03

capital City Lodge No. Meets every
Friday at MCGOWAN hall at s O'Clock y. M.
johu Wray, N. g.; VIM. d. Gorsuch, Sec'y.
Bismarck daily tribune. [volume] (Bismarck, Dakota [N.D.]) 1881-1916, 1903-11-03

WONEN'S RELIEF CORPS.
Meets second and fourth Fridays OF each
month at their hall nj 2:3O y. IN. Hattie
SHELTON, president; Emma B. Falconer, secre-
Bismarck daily tribune. [volume] (Bismarck, Dakota [N.D.]) 1881-1916, 1903-11-03

ANcIENT ORDER UNIFIED WORKMEN.
bismarck Lodge. No. 120. Meets the
erst ard third Tuesday evenings OF each
month n their hall In the Baker Block at
50 clock. c. 4. Murrell, NJ. W.; Bradley c
Marks, Recorder.
Bismarck daily tribune. [volume] (Bismarck, Dakota [N.D.]) 1881-1916, 1903-11-03
,oTNERHooD OF AMERICAN YEo-

frsternal life and accident insurance or
gauizatIon. meets the second am last Tuesdays
If each month in the Ode Fellows hall. |. W.
Uoaly. Foreman: C. a. Hess, correspondent.
Maehins shop. X. l.. Best. NJ. A.
Vilas County news. [volume] (Eagle River, Vilas County, Wis.) 1896-1927, 1903-11-23

usage of the Province, to joint to-
gether in a grateful acknowledgment
Of the manifold mercies of the Divine
Providence conferred upon Us in the
passing Year: Wherefore, I have
thought fit TO appoint. and | do. with
the advice CT his Majesty's Council
appoint Thursday. the Third Day OF
December next, to be a day of public
Thanks giving. that we may thereupo1
with ore Heart and Voice return our
most Humble Thanks TO Almighty
God for the gracious DispensatiOns of
His Providence since the last religious
Anniversary Of this kind, and especial
~ fOr-that He has been pleased to
preserve and maintain our NEST
gracious Sovereign, King George. in
Health and Wealth. in Peace and
( Honor. and to extend the Blessings of
h.s Government TO the TemOtest part
OF His CominiCns: that He hath
been pleased 10 bless and preserve
/ our gracious Queen Charlotte, their
Royal Highnesses the Prince of
Wales, the Princess DOwageT of
Wales, AID al the Royal family. and
by the frequent encrease OF the Royal
Issue TO assure IS the Continuation
! &C the Blessings which we derive from
tE-, illuzJTioUs House; that He hath
! been pleased TO prosper the whole
, British Empire by the Preservation Of
4 Peace. the Elc-ease OF Trade and the
opening of new Sources of National
7 Wealth; and now particularly that He
Z hath been pleased TO favor the people
OF This Province with healthy and
( kindly Seasons. and to bless the La
+ hour of their Hands with a suficiency
/ Of the Produce OF the Earth and of
the Sea
And I do exhOrt all Ministers of
the Gospel with their several Congre-
cations, within this Province. that
/ they assemble on the said Day in a
, Solemn manner TO return their most
humble thanks to Almighty God for
these and all other of His Mercies
vOuchsafed unto US, and to beseech
Z Him Notwithstanding our Unworthi-
! ness, to continue his gracious Pro
violence over Us. And 1 command and
enJOln all Magistrates and CIVIL VI
fcers To see that the said Day be OBJ
served as a Day set apart Tor religious
worship, and that no servile Labour
be performed thereon.
"'Given at the Council Chamber
in Boston the Fourth Day of Novem-
Der, 1867, in the Eighth Year of the.
Reign of our Sovereign Lord George
the Third, by the Grace of God, OF
Great Britain, France and Ireland,
King, Defender of the Faith, &C.
FRA. BERNARD.
By His Excellency's Command,
"A. Oliver, Sec'y-
God Save the King
Remember what l told you about
the place for thanksgiving turkeys"
said the turkey man, laying the paper
on the desk and walking out
Vilas County news. [volume] (Eagle River, Vilas County, Wis.) 1896-1927, 1903-11-23

be looked after before the dinner is
announced. as it is embarrassing to
have to stop and sharpen it after an
attempt TO carve has been made. To
preserve the knife in proper condition
it should never be used to cut bread
or for any other than the legitimate
purpose for which il was made.
The knife and fork should be held
in an easy, natural manner, and the
tines of the latter should be deep
enough in the meat To hold it firmly in
position. 1t is not necessary to grasp
the fork like a dagger and stab it
into the meat; this display Of force is
net only unnecessary but in bad taste.
The hand should be over the handle
OF the fork, the palm down and the
forefinger extended.
The carver will avoid the appear
snce Of making hard work of his
duties and refrain from scowliDg OF
contortion of the mouth if a difficult
spot is touched.
While the carver has his duties to
attend to and there are certain rules
that good taste require him to OBJ.
serve, the guests also must remember
/ that it is out Of place for them to
stare at the carver. The invitation
was tC dine, and net to take a lesson
in carving from the host. and the
guest should appear perfectly uncon
scious Of his efforts and mayhaI
faiIuras If IL ic iudiSnauca HE that
an insight into his methods be OBJ
tanned a glance in his direction new
and then will be AIM sufficient and
will not cause the stage fright that
the dead silence which sometimes
comes over the company bring upon
the timid or nervous carver If there
is danger OF this a little tact on the
part of the hostess will engage the at
tention of the guests and the carver
Vilas County news. [volume] (Eagle River, Vilas County, Wis.) 1896-1927, 1903-11-23

enough, and so learn after a time just
where TO make the right cut. But
the more satisfactory way is to make
a careful study before the material is
cooked and thus learn the exact posi-
ton Of every joint, bone and muscle.
The best way TO become familiar
with these things and TO learn 90
carve turkeys and other poultry and
game birds as well is to cut them up
for a stew or fricassee, provided care
is taken not to chop them, but to dis
joint them skillfully. The carver in
creases his skill by being careful to
do the very best he can every time he
Vilas County news. [volume] (Eagle River, Vilas County, Wis.) 1896-1927, 1903-11-23
RELIC OF COLONIAL DAYS.
Thanksgiving Proclamation sy Cover
nor of Massachusetts in 1867.

Thanksgiving Proclamation sy Cover
nor of Massachusetts in 1867.
New York incidentally" re-
marked the man with a basket on his
arm as he came into the presence Of
the editor. Il might mention the
fact that If you want the finest and
latest turkey for your thanksgiving
dinner, my store is the place to get it;
cut that is not what am here for. l
came IN to bring you an item OF in
terest. You may not know, notwith-
standing an editor knows more than
anybody else on earth, that the first
proclamation of thanksgiving day that
is TO be found in printed form is the
one issued by Francis Bernard, cap
tain general and governor in chief in
and over his majesty's province of the
Massachusetts bay in New England
and vice admiral of the same, in 1867"
The editor admitted that it had not
occurred to him previously.
I'm glad I'm giving you something
now" continued the turkey man.
and now let me read it to you so you
may compare it with the modern style.
1t is headed:
A PROCLAMATION FOR A PUBLIC
THANKSGIVING
AS the business of the year is now
drawing toward a conclusion. we are
reminded. according to the Iaudable
Vilas County news. [volume] (Eagle River, Vilas County, Wis.) 1896-1927, 1903-11-23

carves. There should never be care
lessness about it, even if the only
spectators are the wife and children.
All who have gone over the ground
for themselves will heartily join in
the admonition not TO make the first
attempt in the art of carving at a
company dinner.
There is no reason why a woman
should not excel as a carver nor that
she should not learn the art. Strength
is not required so much as neatness
and care. A firm, steady hand, a cool,
collected manner and confidence in
oneself will help wonderfully. 1t is
q fact that most parents are remiss in
net allowing the children TO become
gccd carvers through permitting them
20 take this duty on themselves at
the family dinners. They can be
quickly and easily taught and there
will net be the excuse for the explain
alton that is so often made in the
days when they have households OF
their own that the father always did
the carving at home and the children
never learned.
Vilas County news. [volume] (Eagle River, Vilas County, Wis.) 1896-1927, 1903-11-23

First cook your turkey" says a
turkey cook who has been famous
these many thanksgiving for his
finely Drowned birds. land in cooking
the turkey remember the carver"
The chef. or cook, on assistant, or
whatever you may call the one TO
whose lot il falls 10 prepare the
thanksgiving bird. holds the fate of
the carver absolutely in his or her
hands
The best carver in the world can do
nothing with a tough bird and the
finest knife handler on earth can make
no progress If the turkey be cooked
too much. so as TO fail TO pieces. The
most skiIlfuI manipulation on the face
Of the earth viii sink into Oblivion
If az the first stroke Of the knife the
turkey proves underdone and instead
Of fair slices he reveals raw meat.
The turkey should be evenly
Drowned. all parts alike Il should
be prepared in such a manner that il
lies whole upon the platter without
seam or mar. ready FOR the knife of
the carver.
The turkey may be dressed in one
of many ways. the simplest being an
oruamentatiuu in the shape OF a many
ccIcred paper rosette. and a pair Of
paper cuffs fitted with a fringe At the
head may repOse a small bed Of water
cgess ff one has no other decoration
and at the opposite end a cushion Of
cress or lettuce or parsley.
Tr is GIN the carving OF the turkey
now that skill lies, for the turkey
must be distributed. and TO do SO
nicely requires both a previous knowl-
edge and a deal of practice.
Tr is well Co DO the carving at
side table The united gaze OF the
family dinner party is often too much
for the housewife. particularly II she
be inexperienced. and the work IL
done at a side table is much prettier.
There was formerly an idea that the
breast should he carved first. but this
Is no longer considered the classic
style The latest note I'm turkey cary
ing says that the bird must Re taken
first az the legs. then the second
joint then the wings. then the breast
and finally the rack.
This sounds easy. but 10 accomplish
e. successfully is hard
Let the amateur carver look we
Co her knife. II should be a long
blade very sharp and very thin.
There are special carving knives that
come for large birds and are well
shaped for the work they are To per
f0m.
To Sever the leg.
Take the fork in the left hand and
plunge Go in the breast so that the
tines are at each side Of the breast
bone. % give Go a firm hold. Press
downward with the left hand and
then. with the right. get a firm stroke
that sewers the leg from the body. Do
not Jet the knife waver. but press il
closely against the body Of the bird
and cut inward. not outward. Cut of
the leg second joint and all
Now comes the carving Of the sec
1nd joint lay the leg on a small
platter and slice of the sides in such
a way as TO secure two long. narrow
slices. Now, still holding the fork i'm .
the leg. sever the first Joint from the
second. and the result will be a per
'ectIy divided leg This gives really
our portions 10 the leg and allows
lark meat for all
Turn the platter around, II you are
Vilas County news. [volume] (Eagle River, Vilas County, Wis.) 1896-1927, 1903-11-23

not sbiIlful enough to cut from the
other side without turning the plat
ter. and cut the leg on at the other
side in the same way
Remove to a platter, slice the sec
ond joint, sever it from the part usual
\ r. known as the drumstick.
Taking of the Wings.
The wings must now be taken off,
first one wing. then another. The first
3 stroke cuts the joint, the second
stroke sewers the wing. II is a good
plan to divide these also one part
from the other. or 10 slice the wing
a little; for a turkey wing, whole, is
really a very pretentious piece of
meat.
After the wing is cut of there re-
mains the possibility OF a very pretty
slice. II is called the wing slice. Ii
lies just over the wing and takes in
the portion where the wing was. One
large slice, of a semicircular shape,
can be cut off each side of the bird. IL
Is white meat, but more delicate than
the breast and is priced by those who
look fer delicate morsels.
All that now remains of the turkey
Is breast and rack. and the important
and picturesque task of slicing the
breast is to be performed. Take the
knife firmly in the hand. plant the
fork i'm the breastbcne and slice, slow
~ and carefully. Keep the slices
even and let them fall side by side
upon the platter Make the slices as
thin as possible and keep them as
large in size as the knife will allow.
Large. thin slices are considered very
delicate.
The choicest bit of the turkey lies
az the back just at the lower part of
the backbone There are two small
cavities here that hold two curved
pieces of dark meat, known as gour-
mands or the t.dbi.s. A story is told
Of an c-'.1re who. having ordered a
roast turkey at an inn, arrived and sat
down To the table. When he had
depar, cd the innkeeper and his wife
entered. To their surprise and chag-
rim. the turkey lay upon the platter
untouched. There it was in all its
original beauty. On turning it over
they found two small incisions at the
back and out of these had been
taken the two boat-shaped pieces OF
meat. The tidbit had been eaten
and the epicure was satisfied. In a
large turkey these two pieces are very
good sized and really form a good
sized portion.
The rack can be carved If there are
any who desire pieces of it, but it is
usually not an ornamental thing &c
place upon the plate and is left for
the soups and the leftover dishes. As
a left over il is highly valued for it's
possibilities.
IL is comparatively a slight matter
To carve a solid mass of lean meat. II
is the bony. tough gristle and tendons
that interfere with the easy progress
OF the knife. To expect anyone TO
carve we'll without any conception Of
the internal structure Of what may
be placed before him is as absurd as
10 expect one TO amputate a limb sue
who has no knowledge OF
human anatomy.
Some notion of the relative position
Of bones. joints. fat. tough and tender
muscles is the first requisite TO good /
All agree that skill in !
carving may be acquired by practice (
and so il may. Anyone can divide a .
Joint If he cut and hack at II long
Vilas County news. [volume] (Eagle River, Vilas County, Wis.) 1896-1927, 1903-11-23

There's one consolation, anyway. y
sighed the old hen turkey as the farm
er raised the fatal ak, tomorrow
shall be young againl"
The eternal feminine, apparently
was still doing business at the old
stand.
Vilas County news. [volume] (Eagle River, Vilas County, Wis.) 1896-1927, 1903-11-23
Neatness is Essential.

One of the first things 10 be learned
is 10 carve neatly, without scattering
the crumbs or splashing the gravy
, over the cloth CT platter. 1t is also
/ necessary to learn how TO cut smooth.
even slices of uniform size. This may
seem very easy to the new beginner.
( but he viii socn think otherwise and
! find that some degree of skill is neces-
sary, and that a practical lesson in
carving and learning by experience is
/ the only way he can be certain of his
ability to do this. There is another
point that the carver has TO keep con-
stantly in mind, and that is to divide
/ the material in such a manner that
each person at the table may be
served equally wen. 1t is sometimes
the case that one person will receive
all flank or hard, dry wing and the
plate next 10 him will have all of the
choicest parts.
After a little experience the carver
soon learns what are the choice parts
and how to so shape his cuts as TO
properly divide these. A part of the
art of carvings is the placing the por-
tons on the plate in the proper man
ner This should always be done with
the Drowned or best side up, and no
plate should be helped to large pOr-
Ition of bone and little meat. One of
the surest tests of the sldllful carver
is in the shape that the fowls is left
after all have been helped. This
should not present a rough and jag
ged appearance, but should look in
viting enough to tempt one TO desire
"a second portion.
Knife Should be Sharp.
An essential aid to carving and one
often overlooked is that the plat
ter be not only large enough to hold
the fowl when whole but also the sew
eral parts as they are detached. The
fowl should be placed in the middle
placed near the carver, so that he CT
she may easily reach every part of
the fowl or Joint There is no fixed
rule that the carver shall stand or sit;
either position may be assumed as
suits the individual
The condition of the knife should
Vilas County news. [volume] (Eagle River, Vilas County, Wis.) 1896-1927, 1903-11-23

not skillful enough TO cut from the
other side without turning the plat
ter. and cut the leg OF at the other
side in the same way
Remove to a platter, slice the sec
ond joint, sever it from the part usual
IL known as the drumstick.
Vilas County news. [volume] (Eagle River, Vilas County, Wis.) 1896-1927, 1903-11-23
A PROCLAMATION FOR A PUBLIC
THANKSGIVING

AS the business of the year is now
drawing toward a conclusion. we are
reminded, according to the laudable
The Democratic advocate. [volume] (Westminster, Md.) 1865-1972, 1903-03-07
MUDD, LowNDBs ANDJACKsON
May Be In a Close Combination To
Down M'Comas.



Is Frank Wachier's 6gh, tor the Aayoraity
a skirmjsh battle against Senator LOUIS f.
McComas for coutFol Of the state?
From the remark dropped by Wachter
leader Saturday il would seem SO.
Money for the Hschter campaign Is 10
come plentiiaily from sources outside the
city. said this politician. DO you THINK
Waehter Is in ih, fight a.oue?'
That Sydney Mudd, the Lowudes faction
and the JacAsous on the Eastern Shore are
opposed 10 Senator McComss j. On undispsied
fact. MeComas treatment Of Nadd aud
Jackson in the last distribution Of Federal az
peintments broke the last bread. Ii they are
in the fight against the organization n8minre
for the MayoFalty. backing Wach,er, trouble
with a large It can b. expected.
With Wachser as the entering wedge Ihese
politicians, vino play for large stakes, uaay be
lighting for city coatrol. THIS Gained the
battle throughout the state will be less fo-rnid
able And the report has been spread
during the past fortnight thai the fight aEsius;
AcComss will b. fought out 10 the city Elgor.
ousiy, despite The statement that the Senator
is not mixed up in local politics
The organization leaders will have d hard
time trying 70 make aHri McComas people
believe thai the Senator was uat Interested
TO some degree IN having Pialt named for the
Mayoraliy candidate, inasmueh ~ he IS
slightly related to him, Aud he organization
will have harder time 70 make them believe
that someone ''didn't pass the word dowa The
line SO that Al the meeung OF the city com-
mittee William d. Piatt was Endorsed by the
organization executives from Ward ! to -,
with very few exceptions.
If Mudd Lowndes jackson combination
has been affected, and II they are in the fight
to help Wgchler defeat the organization. the
Republican Mayoralsy contest promises Ear
more important struggle than has appeared
on The surface.
While the organization Republicans think
oil the work in Wachiers campaign Is being
done in the Fayetesi headquarters, it may
be surprising to know thst the Wachteriies
have secret quarters where the inside work
of The campaign is being carried on. There
is far too much publicity IN the Fayeite-ss.
rooms TO allow for inside work.