davidaulloa/AmericanStories huggingface dataset:
The Minneapolis journal. [volume] (Minneapolis, Minn.) 1888-1939, 1903-05-02
M\AI HlLDA LApSoNSNS:

be out hangin' May baskets. But to a
chill nothin's ridic'lus, an when you've
let body have her own way for eight
years runnin you can't expec' to have
yours all of a sudden, It's easier to go
tn the tide an against it,zas Miss Mason
foun' out. il ., ri5S. =.
t~"She didn't min hangi1. 'em for the
children, she says toa1ne,; says she, but
she did objec' to putin one on :, Mr.
Grlmeses' door. He's as queer as Dicks
hat BAN, an nobody ipreten's to under
stan him but Jennie-I&A little chill don't
know 'nough to be- 'fraid an seems if,
there's times when it would be better if
we were all more ignoran'. Jennie an
Mr.. Grimes are thick as cheese, tho I'd
think she could make ffrien's tn "a black
bear easier an she could It'll him. She
said If her aunt didn't5 hang "a basket on
Mr.. Grimeses' door4 She d have a relapse.
Miss Mason Was5 that fraid she'd keep
her word 'tajshe ,jest took up the basket
an went out. She,stol me afterwards she
didn't inten' to tringSthe bell but jes' let
Mr.: Grimes fn'-eit in the mornin'; but
when she was stan in on the steps it
came to her It 't@wouldn't be fair to Jen-
.nie. There isn't anythin' It has such a
conscious as a woman when all S said an
done. I s'pose it was Fate made the bell
stick, an the door opened when she was
tryin to pull it, She nearly fell off the
steps when Mr.. Grimes asted her what
she wanted. She says she felt like the
clown i'll the circus when she gave him
the basket, but he mus have liked it
for they were married inside of two
months. ". ~
Jennie has two folks to spoil her now
tho, as I said, dunno but what she's
spoilin' of them. A body never grows
too old to be under the influence of some
body, an a chill can spoil a grown person
as fas' as a grown person can a chill,
seems it,
IT dunno what's the matter tn Mr.
Schultz this spring, but seems if he wasn't
jes' real happy He's been talkin' 'bou
havin' a vacation after worlzin' along
twenty years 'thout one. Men take quee1
streaks at times, an when they get res
less in their minis, they don't make the
bes' O. things, as women do The store
was willin to let Mr.. Schultz have week
off any time he wanted it, an the whole
neighborhood IS been plannin' for him
Seems if everybody had voice in it bu
Mr.. Schultz. z - Il sE zss
cor Mr.. Green said he'd orter go to thu
seashore; that s where he was brought up
and Mrs. Tofteen, who's from the noun
tains, says: nothin d settle him but noun
The Minneapolis journal. [volume] (Minneapolis, Minn.) 1888-1939, 1903-05-02
IN THE sPRlNGTlME.

When from the south the breezes come
To put old winter out of plumb,
When gentle spring is close at hand
And pleasant sunshine fills the land,
Then lovely woman goes about
With energy to beat the band,
To put the dirt to rout.
Her hair is in an apron tied,
Her dress pinned up on either side;
She dons faded underskirt,
) And valiantly pursues the dirt
With dust rag, broom and mop;
She hasn't even time to fiirt;
For gossip she won't stop.
The humble man about the place
Has pressing business or a case
That calls him very far away;
The Minneapolis journal. [volume] (Minneapolis, Minn.) 1888-1939, 1903-05-02
AuToMoBILEET ETIQUETTE.

The automobile has introduced an en-
Itirey new code Of etiquette in society. It
.xis a code@entrely different from that Of
1.-THE horse and carriage, which is assfact
which may be surprising to some not very
familiar with automobiles. 81
The essential point is that the owner of
The Minneapolis journal. [volume] (Minneapolis, Minn.) 1888-1939, 1903-05-02

Mrs. Tsilka, who shared the captivity
of Miss Ellen Stone among the brigands.
has started with her husband and child
for this country, the disturbed state of
Macedonia making it unsafe for foreigners
to remain
The Minneapolis journal. [volume] (Minneapolis, Minn.) 1888-1939, 1903-05-02

carey's Masnesla Cement Roofing,
The most durable, economical and nract,.
cal fire proof roofing made w. S. Mott
Company. both phones 376.
The Minneapolis journal. [volume] (Minneapolis, Minn.) 1888-1939, 1903-05-02

grip were forgotten in the delights i.
bridge In fact he talked SO much Of
bridge and so little of grip when he went
back to his office that his friends accuse
him of playing "'possum.'' However that
may be- bridge whist has come to Minne-
apolis and it has doubtless come to stay
The Minneapolis journal. [volume] (Minneapolis, Minn.) 1888-1939, 1903-05-02

He won't get back till late next day.
He knows that If he'll only wait
There's trash to burn and rugs to lay,
And SO he pulls his freight.
Oh, when the spring its lease has signed,
microbe rules all womankind.
And she must clean her. house or die;
No use to ask the reason why
Or Of the matter further talk,
So when man sees 1t in her eye
He takes a walk.
Chicago Daily News.
The Minneapolis journal. [volume] (Minneapolis, Minn.) 1888-1939, 1903-05-02

of it's historic development to modern
times The stereopticon will be used for
the illustration of the talks.
my great aim is to bring people into
sympathy with art, not make them
critics." explained Mrs. Seymour. MY
effort is to vitalize the study of art which
too many people are prone to consider
dull. Art history is thought to be an ex-
cellent preparation for trip abroad or
source of information to those inter-
ested in painting, but it is more frequent-
ly considered fad. 1t is the business
of art history classes to study for appre-
citation, and enjoyment and to facilitate
the enjoyment of others. The student
must study the history and literature un-
til he has built up for himself good
picture Of the time. The key to the
work of art is insight, not observation
and it is sympathy and sympathy alone
which can give that deep and luminous
perception of life and art we know as In.
sight.
the off side of the car, entering on the
near side and passing In front of the lady,
IL one happens to be there. The driver ia
always the first to alight when the ma
chine stops. Before doing so he adjusts
all the machinery, the guests remaining
seated.
The owner, if man, assists his guests
to alight. II the automobile is only car
rying ladies'. the chauffeur acts as groom
and gives what assistance is required.
In the case: of a runaway or other acci-
dent, the chauffeur, if seated behind
should climb over the people on the front
seat to reach the machinery. He should
also alight and hold the heads of fright
ened horses until the automobile has
passed them.
The chauffeur, unlike the coachman nj,
groom, is expected to give his attention To
the machinery rather than waiting on the
owner or guests. He is a more independ-
emit citizen than a servant A guest occ,1-
pying seat in the tonneau will open the
door. himself rather than expect the chauf-
feur to do this.
Evening star. [volume] (Washington, D.C.) 1854-1972, 1903-02-21

be seen loose in the room is -four and that
lies on the floor and on everything else
As soon as the foavess have fallen into the
are then placed in atWarm room where the
Temperature is oversQ degrees. But few
moments are spent In this room and the
huge rack is drawn through the other side
of the warm room 70 the'pyens.
By the Thousand.
There are eight aqYeas Capable of holding
about 800 loaves of sbreaa each. They are
built of brick andstife ana are heated by
direct heat. The tsfnperature of the ovens
Is kept uniform by IAN automatic arrange
ment. and the interiors are lighted SO that
the baker can see at albtimes just how his
bread is baking. When the bread has baked
three men are required to remove 1t. One
man has a long wooden shovel which he in
serts under the panIand pulls 1t to the OPEN
ing. Here man with heavy sheepskin
gloves catches the pan : and empties the
loaves on the table. from which place it
is conveyed to a rack by another man.
When the rack is full 1t Is pushed into the
shipping room, where it is portioned out to
Star reporter visited the bakery there was
a sufficient quantity of bread in the shipping
room, as it Is called, to feed twenty-five
thousand people.
loaves and the chemist is the baker. He is
proud of his achievements, and as The Star
reporter was leaving he showed him a loaf
of bread which did not appear to be any
different from the thousands Of others they
had just left in the shipping room
This is the same bread exactly" the
chemist-baker said In answer to question:
ing look, there is nothing wrong with it,
1t is perfect as you can see, only and he
smiled, II showed you how to make twelve
hundred loaves IN the mixer you know, and
I thought you would like to see one loaf
made by the same process. It makes no
difference to us. you see. We, make one loaf
or one thousand loaves with exactly the
same machinery and in exactly the same
manner, and as far as the expenditure of
power is concerned, it doesn't cost much
more to make the thousand than to make
the one" -i-I
Evening star. [volume] (Washington, D.C.) 1854-1972, 1903-02-21
THE STAFF OF LIFE
How LoaVes of Bread Are
Baked by the Thousand.
DONE BY MACHINERY
MANY INTERESTING FEATURES
OF A BIG INDUSTRY.
Problems the Chemist Must Solve
Perfect Cieanliness-Select-
ing the Flour.
DONE BY MACHINERY

throughout the length and breadth OF
this broad land there is hardly woman
who does not believe she can make GOOD
bread There are many women who mod
estly assert that they cannot make bread
but down in the innermost recesses OF her
heart almost every one is sure she can
make and turn out a big brown loaf, as
light and pure and wholesome as can be
baked by the finest baker in the world. To
her bread making is one of the domestic
arts There is little to do about it, and the
most important qualification for good
bread maker is luck" She would not be
able to explain just where the luck comes
in, except to say that 1t lies in the tempera-
ture. or rather the stability of the tempera-
ture, of the oven But she believes that
given one part common sense and two parts
luck" any woman can turn out a good loaf
OF bread.
To the modern baker, the man baker who
owns and conducts large modern bakery,
the making of bread is problem in chem
istry that has been figured down to an
exact science. To him failure would be al
Evening star. [volume] (Washington, D.C.) 1854-1972, 1903-02-21

cry in use is that the loaf is not
touched by the hand, except when cut
from the huge mass of dough, from the
time the flour is dumped into the sieve
from the barrel until 1t comes from the
oven, a crisp, brown loaf The method of
securing the -four has been fully ex-
CLAIMED. and it is therefore not strange to
the visitor to see the workmen dump into
the nour mixer or blender the contents Of
three or four different barrels Of -four.
The immense blender rests on the top
floor OF the bakery building, and Is capa-
Bile OF blending the contents of sixty bar
rels OF Hour an hour. Beneath the bender
runs an endless chain of small buckets and
with the aid of these buckets the -four Is
hoisted to another machine known as the
sieve.
The sieve has the same capacity as the
blender. and the -four is forced through
the finest silk boiling cloth by means of a
sttn brush. The housewife will open her
eyes with wonder when she gets her first
glimpse of what comes from the flour that
Is sifted. 1t may seem Incredible to the
Evening star. [volume] (Washington, D.C.) 1854-1972, 1903-02-21
Dangerous Chickens.
From Outing


To warn the new automobilist against
pigeons and chickens is very apt to excite
his visibility, but they are really dangerous
distractions. nevertheless. This does not
lie in the fact that either one is big enough
to wreck an automobile. A machine even
of light weight striking pigeon In the
road would not feel it. but, chickens and
pigeons both have way of waiting until
the machine gets close at hand, and then
flying straight UP. If the automobile is go
ing faster than they expect, just as likely
as not the drivers face will collide with the
rising bird. This may temporarily blind
him, or, much more likely, rattle him, SO
that his machine swerves to one side, and
something disagreeable might happen.
For chickens and dogs IL is best to slow
down, II possible. One reason for this Is
the ethical one that you have no right
whatever to destroy other peoples prop
erty. Chickens and dogs mean a great deal
to farmers who own them, and, they have
fully as good a right upon the road as you
have going at a high rate of speed. Until
you have learned to respect property and
the feelings Of other persons you have no
business running an automobile at all.
Evening star. [volume] (Washington, D.C.) 1854-1972, 1903-02-21

another crank and the water, milk, &C.,
that was in the tank slowly fade from
view. A centrifugal pump has pumped it
into the mixer above. The top Of the
mixer is then closed down and the visitor
gets fresh start. The baker turns an
other crank and wild rushing of air Is
heard. Then for the first time a long pipe
is observed running from the corner of the
room to the floor beside the mixer, sec
ton of which bobs up from the center Of
the floor and appears to enter the mixer
near the top. 1t is through this pipe that
the rushing sound comes. You ask the
baker and he tells you 1t is air.
The chemist will not allow the ordinary
atmosphere Of the room to enter the mixer.
He requires filtered and clarified air and
pumps 1t into the machine as soon as all
the different components of the dough are
together. When the mixer has been filled
with air another lever is turned and the
whole machine starts rocking. Inside the
machine are dashers and heaters Of differ
ent kinds which thoroughly mix the dough.
When the mixing is completed the machine
Is tilted and the mass falls through the
hole In the floor to a long iron trough on
the floor below. where it Is allowed to re-
main to "raise''-"ferment" the chemist
calls it.
Final Stages.
The fermentation takes place in a large
room. where a dozen or more of these
troughs, each with a capacity equal to that
of the mixer above, can be set to ferment.
Along the floor near the wall on one side
of the room is a series of holes the size of
the end of one of the iron troughs When
the fermentation Is concluded the trough is
rolled to this hole and the dough dumped
through the hole to table on the floor be-
low. This table Is a wide heavy affair and
will hold two troughs Of dough- Beside It
are three bakers, busy at all times The
first grasps piece of dough in his hand
and cuts it from the mass with his knife
The man next to him takes the mass from
his hand and places 1t on a scale II It
weighs pound it is allowed to pass on to
the next man. who puts 1t in a wooden re-
ceptacie, which holds ten pieces of dough-
The man at the scale recttfies the weight of
each mass of dough given to him.
The receptacle in which the dough IL
placed is a drawer which fits into q huge
revolving stand. This stand has ten draw
ers on each of its four sides. When the
ten drawers are filled the man working
with them turns the stand and a set Of
empty drawers comes to his hand. On the
opposite side of this stand Is another man
who removes the dough from the drawers
almost as fast as his companion has put
1t In. He takes out each piece of dough
and drops 1t into small machine, through
which it passes and comes out a shaDeIy
loaf Of dough. It falls Into pan set for ii.
Each pan holds two lOaves and the pans
are fastened together In sets of three. In
this room, as In all others. every man is
dressed In white and everything Is abso-
luteiy, chemically clean. The only thing to
Evening star. [volume] (Washington, D.C.) 1854-1972, 1903-02-21

therefore. is TO secure wheat from one
place with a high percentage of glutenin,
and from another grain with large per-
centage of gliaden, from which his flour
may be ground But when the selection is
made, the work OF the chemist does not
cease He must be ever on the alert. A
portion Of the flour from every barrel that
Is used In the bakery is brought to him the
day before 1t is to be used and he tests
II carefully. If IL assays" the
proper amount of the chemicals need
ed. he gives the signal and the barrel
Is dumped into the sitter, but II il does not
pan out as II should. another kind OF -four
is bought and tested. In this way the
chemist might order the use OF dozen diff
ferent kinds of -four in the course OF
year, and his word Is law. A baker told
Star reporter several days ago that In his
place he seldom used the same kind of -four
more than a month or two at time sim
ply because ii fell below the standard.
Many Tests.
1t will be seen, therefore. that the task OF
Evening star. [volume] (Washington, D.C.) 1854-1972, 1903-02-21

most impossible because it cannot happen
so, and to him also the manufacture OF a
loaf that is not pure and is not absolutely
clearly is wholly impossible, at least he
will be willing to say so with perfect SIN
cerity. There are few cities of any size in
this country that do not maintain and sup
port at least one modern bakery. Some
cities have four or five and some have ten
or twenty. And they are all different and
turn out different kinds of bread. The mod
ern bakery is divided into two sections: The
first and most important is the department
Of the chemist and his laboratory, the sec
oud and by far the largest Is the working
or mechanical department. The baker of
the present day is a chemist of the highest
order. To this chemist, who draws large
salary because there only few of him
who understand the baking art thoroughly,
Is given the entire problem of manufacture
Ing good and wholesome bread. and If any
of the bread turned out at the bakery is
not good and wholesome he must be able to
tell why.
The Chemists Work.
The general proposition of making bread
appears to this chemist in an entirely diff
ferent light from that In which it is viewed
by the woman with the ambition to bake.
To him the problem that presents itself is
this: 1t is necessary to produce loaf Of
bread which shall contain the highest per-
centage of nourishment with the least per-
centage CT cost Then comes the chem
ishing property of bread is called gluten,
and he also knows that while wheat does
not contain this valuable property in itself,
ii does contain two chemicals which when
fused make gluten. and it is here that the
most difficult part of the problem is met
The wheat from different sections of the
country contains these two chemicals in
different quantities, in fact, the wheat from
adjoining fields often contains different
and varying quantities, which known
giiaden and glutenn. The same con-
ditions which would produce large
amount of gliaden in the grain of wheat
are the direct opposite OF those which pro-
duce large amounts of gluten, and it can
readily be seen therefore that the work of
the chemist Is no small job.
His laboratory occupies but small por-
tion of the space devoted to the baking of
the bread. but it is all he requires, and IN
II he works nighr and day, because he must
be always testing and examining. The
first thing for him to do, with these facts
about the chemicals thoroughly understood
Evening star. [volume] (Washington, D.C.) 1854-1972, 1903-02-21

the chemist in the modern bakery is one OF
the utmost Importance. and that he Is really
the directing spirit in the bakery. He Is the
superintendent of every department Every
process of bread making is gone through
with by him III a small way before the pro-
fessional bakers are allowed to so much as
break open the head of flour barrel He
has a small oven in his laboratory, and In
this oven he bakes bread. He first secures
the flour and tests that. Then the yeast
and water and milk and salt and sugar are
tested. Then the air that goes into the mix
ing machine S is t. sted. Then all these parts
are put together and stirred and the mass
is tested. The dough, as it is then, Is set
aside for a space and then 1t is again test
ed. 1t Is kneaded and again tested. Then
it is put in a warm place for its second
raising and is tested once more. 49,
Finally the bread is placed in the oven
and baked, and when it comes out is SUBJ
jected to a final test. The oven, however.
has been tested and the heat maintained at
Evening star. [volume] (Washington, D.C.) 1854-1972, 1903-02-21

the little oven in the chemical laboratory
before a loaf of bread is made by the pro-
fessional bakers. After the completed loaf
the chemically pure 1oaf-has been tested
every possible way and there is crisp.
brown wholesome loaf, then, and then only,
the baker is told to go ahead and feed his
machines with the material which will
make such bread.
All Done by Machinery.
When the word is given and the process
of making bread by the wholesale does
start, then there is another eyeopener for
the housewife who essayed the manufac-
ture OF her loaves on a small scale. Wash
Evening star. [volume] (Washington, D.C.) 1854-1972, 1903-02-21
GNAWS AWAY The
BONE
Blood Wine Checks
Catarrh

"If you are not careful you will have
Ozoena!" This remark was made to the
writer Of this article Que day by special.
list who was treating him for catarrh.
Few people know what OZoenai is. Well,
1t is an advanced stage of catafrh-the
point where the bone bordering the nasal
passages-the posterior cayities-com-
mences to decay, and there comes from
the head a steady discharge of yellow,
mucus which smells dreadfuIly. When
one has Ozoena you can't stay in the room
with him on account of the smelf.
Catarrh if 1t remains in the head will inva-
tiably run into Ozoena in time. Ii it gces
down the bronchial tubes it will termi.
nate in consumption. Which would you
prefer Catarrh is diseased condition
of the mucous membranes, and is caused
by poor nourishment of the membranes
by the blood-in other words, diseased
condition of the blood.
Local applications wouldn't cure car
tarrh in hundred years. You must use
internal means ard reach it through tho
blood. As q scientific cure for c,tarrh.
"Blood Wine" is admittedly the newest
and most reliable form of treatment. IL
quickly stops all those aggravating fea.:
lures of the annoying and fatal disease.
such as dropping in the throat. sore
throat, excessive secretions from the
nose, splitting up of hard chunks, wateryj
ewes, etc, and cIeanses the nasal pas
saees. Mrs. Annie Krechhubel of 424
r Street, Louisville, had catarrh so bad
and so far advanced that she was on the,
verge of passing away. She made .
hard fight and won. Now she can't say
enough for blood Wine" Listen:
"For fifteen years (think of h-and the best
years of her liic) suffered with cstarrh. wbirh'
lead to q stomach trouble. grew worse ana
Worse and could hardly walk across the rooua.i
As had taken all kinds OF medicines with n"i
results, I had almost given up hope. when
Blood Wine commenced 70 advertise In Loutss
VILE sent for q sample bottle, and later pur.
chased three more. 1 have BOW finished my
third bottle. and can truthfuliy say that my
around without getting tired. Ny strength Y
returning and feel like . new persoa. I villa
cay 70 all suaerers with eatarrh that Blood
wine 10 the medicine 70 take II they want 70
be cured"
If you have catarrh. depend upon IL
Mrs. Krechhutel has not overdrawn its
value one bit. You can rely on "Biood'
Wine" doing Just rs much for you.
Sand your name to the Louis Daudeltn
Co. Worcester, Mass, and receive, free
of charge an expert examination OF your
blood. BLOOD Wine" costs fifty cents
EDWARD STEVENS, q: Ave-: ..a sta s: