davidaulloa/AmericanStories huggingface dataset:
Waterbury evening Democrat., 1904-09-29
CHA.PTER VI.
M LITER his disagreeable exper1-
 ence in the Bloomsbury dis

A .BTER his disagTeeable expert
 ence in the Bloomsbury dis tTtct BFendon was not very
 anxious to go there again, but it was necessary that he should do so 1f he wanted to see his guardian. From force of habit he sttIl continued to call him so. although MT. Ireland had long aE1nce ceased to act in that capacity. aGeorge had sincere respect for him and frequently paid him a visit. Usual ly it was one of ceremony or of en- jcyment, but on this occasion the young mar went in search of knowl. edge.
 Ireland was an eccentric character who collected posters. Most collectors turn their attention to stamps, to snuff ffboxes, to autographs and such sze trifes, but MT. Ireland hunted for those gigantic and gaudy pictures which make gay the thoroughfares of the city.
 a5e was tall old man with rather iong white hair and a clean shaven, benign face. His usual height did away with the impression of his ex- cessiVe stoutness. George often won dered at his size, considering that the man ate comparatively little. MT. Ire land was dressed in glossy broadcloth scrupuIously brushed and wore an old fashioned Gladstone collar. He had mild blue eyes, rather watery, and a large mouth with full red lips. This hint of sensuality was contradicted by the serenity and pallor of his face and by his life. which was as correct as his dress and as methodical as his hours.
 Never was there so methodical a man. He lived by the clock, and with him one day exactly resembled an other. He rose at a certain hour and retired precisely when the hand on the clock indicated another. His meals were always regular, and he had stated hours for walking, when he went out whether it was wet or fine, sunny or foggy. The man was like a machine, and George, when living with him in his early days, had often found these restrictions irksome. It was 1 o'clock when Brendon called, and MT. Ireland had just finished his lupcheon. At
Waterbury evening Democrat., 1904-09-29

? precisely he would leave the house for his one hours constitutional. Bren- don was aware of this and had timed his visit accordingly. Nevertheless Ire land looked at his watch and men toned the fact.
 T can only give you an hour, George" he said. You know my hab- it's"
 An hour will be sufficient" replied Brendon, taking the one chair. "You
Waterbury evening Democrat., 1904-09-29
We'll! We'll! We'll! Here I Am Again

as I have not been driven from hone as yet. and if the good work keeps on my chances are good for the winter here. am offering you the best goods on the market for the least money. carry the best four-coated enamel ware made. All imported Austrian ware and Swedish, also the American two and three-coated ware, all first quail ty. I also carry seconds in gray, and I tell you about it. All I can offer you is from 20 to 40 per cent discount on anything carry. Go get your prices and call and see me.
 Certainly we carry leather cobbling sets and shoemakers' supplies, and a full line of Hardware.
Waterbury evening Democrat., 1904-09-29

f UVoIO 1U E1o1tf Uto 5UUIU UJ Tty PLVT6ItIS. are not looking very well, sir,'' he add- ed, noting the Jagged air of the old man.
 T have not been sleeping so sound ly as usual,'' rejoined Ireland. At my ageand I am now seventy -f1ve-I can't be expected to enjoy my bed so much as young person"
 As time was short and MT. Ireland would be sure to terminate the inter view exactly at the stated hour George plunged immediately into the business which had brought him hith- CT. tI wish to hear the story of my parents" he said deliheratelH-
The Savannah morning news., 1904-05-01
SAVANNAH ELECTRIC CO

SUNDAY WINTER SCHEDULE.
Effective Sept 20, 1903.
ISLE OF HOPE LINE,
Between Isle of Hope and Fortieth st.
The Savannah morning news., 1904-05-01
the very early morning.

in the very early morning.
zone enthusiast had a habit of be-
ing out in the cool air from until
every morning. She did not walk
all the time, but she breathed the cool
air. and 1t did her loads of good. 1t
incidentally took away her extra chin.
"The second stage of the cool air
treatment is to take the cool air at
night. A walk in the evening is an
excellent thing. Get out and walk and
you will sleep the better for it.
There IS another part of this Eng
fish exercise. which is that of getting
out in the rain. Let the rain beat
on that double chin of yours.
There are baths for double chins.
They consist of splashing with hot
water, followed by a little chin bath
in benzoinated water. Enough benzoin
to make the water milky is poured in
the basin. The woman rubs her chin
with this.
Il never intend to have a double chin
and those who expect one to appear
on my face will have to wait a long
time for it,
And, waiting a kiss at her kissable
chin in the glass, she spun away, hum
ming n tune and taking the exercise
of which she talked so much.
The Savannah morning news., 1904-05-01

vacation schools are boon to such
children who are constantly suppress
ed at home, and it is astonishing even
to the teachers what they accomplish.
The summer schools are, of course,
largely made up of the children of the
poor who are kept off the streets dur
ing vacation. Meantime, the girls are
taught the fine art Of housekeeping,
and the boys basketry and carpentry
and even cook.
A diagram of lamb or a COW on the
blackboard shows the different cuts of
meat, and, in addition to this theoreti-
cal instruction, the children are taken
to market and taught how to buy
meats-a knowledge which many
adults do not possess.
These same girls learn how to cook
and serve food daintily, how to can
fruit, how to care for babies. how to
sew and make their own clothing.
The boys are taught how to use tools
properly and to make useful objects
for the home, all of which teaches the
'twofold lesson of thriftiness and self
reliance.
This effort on the part of boards Of
education to teach children, whose
ages average eight years, to do things
themselves. shows the Importance
which is attached to discipining the
young along the lines of self-reliance.
Only self-reliant people can be happy
and self-respecting. Any right think
ing person will admit this, but that
does not follow that all self-reliant
people are happy and self-respecting.
There are many other things that go
to make up life. But if a childs life
is allowed to unfold naturally in the
sunshine of love and watchfulness, he
will develop into a self-reliant charac-
ter, and will of necessity be both self
respecting and happy.
The Savannah morning news., 1904-05-01

a pinch of curry powder and salt to
taste. Dredge with very fine bread
crumbs and plenty of grated Parme-
san cheese, dot with butter and bake
in a quick oven until golden brown.
Cheese Souffie.-One cupful of sweet
milk, one teaspoonful of salt, one
tablespoonful each of butter and -four
three eggs beaten separately. one
fourth pound of rich cheese, grated,
and a dash Of paprika. Thicker the
milk with the flour, add seasoning and
cheese. Pour this over the beaten
yolks, add the whites. beaten stiff,
and bake twenty or thirty minutes.
This is a light and digestible dish.
Cheese Straws.-One pound each of
flour, butter and cheese; one egg, a
pinch of cayenne pepper. half a cupful
of water, one teaspoonful of dry mus
tard and little salt. Mix the flour,
butter and grated cheese; add the egg,
well beaten; the seasoning, and last
the water. Roll out thin, cut into
strips one-half inch wide and bake a
golden brown. These straws are de-
licious with salad.
The Savannah morning news., 1904-05-01

froth, melt a tablespoonful of butter
in your dish over the hot waterDan
and add cupful Of milk, tiny pinch
of soda, the bread crumbs and grated
cheese. Season to taste with salt
and paprika, and cook until smooth.
Stir continually for about five min
utes. Finally add the eggs. and stir
three minutes longer. The bi-car-
Donate of soda furnishes the salts Of
potash found in juice of fresh meat
and vegetables, an element in which
cheese is lacking.
One of the most appetizing and
tempting loking cheese dishes is the
ramakin. To make it take four
ounces of good American cheese,
grated one-fourth pint of milk, two
tablespoonfuls of butter, two heaping
tablespoonfuls of bread, without crust;
one-fourth teaspoonful of made mus
tard, the yolks of two eggs, the whites
of three and red pepper and salt to
taste. Boil the bread with the milk
until a creamy mass results, and then
stir in the butter and the cheese. Cook
and stir one minute take from the
fire and add the seasoning and the
well-beaten yolks of the eggs. Beat
the whites of the eggs to a froth, fold
in lightly and bake in a buttered
pudding dish fifteen minutes. IL
baked quickly the ramakin should be
light and creamy. Serve on hot
plates.
For that either delectable or UNI
savory compound known as Welsh
rabbit nearly every man has his ia
vorte combination. A club receipt
that gives genuine satisfaction Is
mixed with ale or beer. It consists
of two eggs, eight ounces of Ameri-
can cheese, one ounce of butter, a tea
spoonful of lemon juice, the same
quantity of celery salt, half a tea
spoonful Of Worcestershire sauce,
pinch of paprika, tablespoonful of
mustard, one-fourth pint of ale or
beer. Separate the yolks of the eggs
from the whites, and beat both until
frothy. Melt the butter over boiling
water, add to it the beer, and when
hot add the cheese Stir until smooth,
then add all the seasoning, and stir
again. Mix the yolks and frothed
whites of eggs, then take out some of
the mixture from the chatting dish
and add to the eggs little at time.
stirring every minute. Return the
portion to the chatting dish. adding
slowly and stirring continuously.
there is little danger of curdling.
When the mass is smooth and well
mixed, put in the lemon juice and
sauce piquante. Serve on hot plates
with hot toast.
Only he who often composes a rab-
bit can tell just the instant to take
it from the fire. II cooked too short
a time, the result is tough; If too long.
the cheese is apt to curdle. From
three to five minutes is the usual
time. When ale is not used, milk or
water must take its place, but in
such case no acid like lemon juice
can be used. No cheese is better
than good American dairy for the
making of a rabbit, though receipts
often call for imported cheeses.
From the stewed tomatoes left over
from yesterdays dinner, dozen
sticks of macaroni and some grated
Parmesan cheese. the housewife may
evolve a palatable dinner dish. Cook
the macaroni in boiling salt water
until tender-about twenty minutes.
Drain and lay in a baking dish. Cover
with the strained tomatoes one-half
cup of cream, a small pinch Of soda,
The Savannah morning news., 1904-05-01
TWO NEW AIDS
TO THE HOME
DRESSMAKER

Busy women and lazy women who
give that time-honored excuse for
dowdiness-lack of time to devote to
the dressmaker--can no longer avail
themselves of this plea. With all the
new devices for fitting and building
gowns, women no longer need be
martyrs to the caprices Of a
modiste.
With the introduction of these vari-
Gus inventions. 1t has become more
the fad for women to do great deal
of their own dressmaking This is
not such a formidable task Of sew
ing room is well equipped with wire
adjustable frame and a pneumatic
dress form.
The latter apparatus consists of a
lining made of thin rubber, cut and
fitted by a good tailor, and put to-
gether so that it is air tight. When
the home dressmaker wishes to III
her gown, she blows UP her pneumatic
rubber form through the tiny oriflce
over 1t so ID will retain the required
shape as long as necessary. A stiff
collar is provided for the neck, which
can also be adjusted to any size
After the form is partially blown
up, the home dressmaker fastens her
linig over II and increases the vol
ume of air until the form completely
fills the lining. She can then make
as many experiments as she likes
without changing her own gown, or
enduring the fatigue of stand
ing in one position any length of
time.
Another simple device is a form
made out of perfect fitting dress
lining. This is symmetrically stuffed
With cotton or curled hair, and then
the opening at the neck and sleeves
and base are closed to prevent the
filing from dropping out.
The Savannah morning news., 1904-05-01
MASCOT CUSHIONS
FOR THE BUREAU

Animal pifcushions are seen upon the
up-to-date woman's dressing table.
They are made of velvet in appro-
pirate colors, and represent all sorts
of quaint and homely beasts.
One model is a white velvet rabbit
with flying ears lined with pale pink
silk He has pink beads for eyes and
his little mouth is outlined with EN-
broidery silk. A pale blue silk ribbon
with coquettish bow decorates his
rat neck The animal cushions are
stuffed with emery powder, which pre-
serves the brightness of pins better
than mere sawdut.
A pale pink velvet pig, with a hand
somely curled silk tail and yellow
glass bead eyes, is best described as
cute" Piggy's snout is made con-
spicuous by the little brass ring that
runs through it. From this ring Is
suspended a miniature basket for the
reception of my lady's rings. when
she lays them aside for the night.
The animals noses and mouths are
sometimes embroidered, sometimes
painted with water colors. A hot iron
must be passed over the back of that
part of the velvet to which the paint
is to be applied
Pussy makes a pretty pincushions
She can be best represented in a sit
ting position. White, gray or blacks
velvet are suitable for her coat, yell
low or light green beads are appro-
pirate for her eyes, The mouth is
merely outlined with embroidery silk.
Whiskers and eyebrows are put in
with linen thread, which is stiff
enough to allow them to stand out
jauntily. Pussy's neck should be beau
titled with collar and bow of ribbon.
Her ears should be lined with deep
pink silk
A stately gray or sacred white
elephant serves both as pincushion
and ring holder. His back Is covered
with scarlet cloth, gold embroid-
cred, and bears an imposing howdah,
into which the rings or small pieces
of jewelry may be dropped. If the
elephant is large enough. the rings
may be slipped over his trunk
A white velvet lamb. a brown velvet
donkey a black or brown velvet horse
are some of the forms in which the ye
mascot pincushions appear. They are
sold ready-made in the shops but the
home fancy worker can secure a
pattern for them by buying one
of those for the making of toy ami
mails of chintz or calico. The paper
pattern may be cut down to any size
required.
As rule. the pincushions are not
more than three TO Ave inches W
hight.
The Savannah morning news., 1904-05-01
LUCK IN A KISSABLE CHIN.
Continued from Page Twenty-four)

CONTINUED from Page Twenty four.)
and forward goes the head in a regll-
lar neck exercise.
THE French also believe in ma ssage,
and seventy-five strokes of the chin
night and morning is not too much.
The hand must be moistened with cold
cream.
Then, with the French movements.
there should be taken the Viennese
diet.
zone year in Vienna l went on a
diet. / was told / could eat all the
fruit I wanted and that 1 could take
every vegetable that came my way.
But l must eat no red meat.
This means cutting out roast beef
and few hearty, heavy English dishes
like mutton. But l was allowed plen-
ty of white meat-fish and all the game
1 wanted.
mot a mouthful could l drink. All
the water 1 needed was supplied in
the fruit I ate.
There was one exception to the no
drink rule and this came early in the
morning, when was told to drink a
cup of hot water with two lemons
squeezed into it. This took very lit
tie time and did me a load of good.
l lost flesh right along.
"If l had three chins, or two, l
would also take the English cool air
treatment. This is easy.
"You get up while the air is cool and
walk. You exercise for three hours
The Savannah morning news., 1904-05-01

$4,000 S e: IND ',..
The Savannah morning news., 1904-05-01
THEORY AND PRACTICE.

''You must turn the kitchen over to
me this morning. Dinah." said Miss
Mary Ann one bright Saturday MORN
ing, as she laid aside her diamond
rings, says Lippincott's, and tucked up
the pretty little lace ruff1es that fell
so daintily about her slender wrists.
I'm going to bake some gingerbread.
and by an entirely new rule that l
learned at Miss Phelps"
Dnah at once withdrew with that
air of conscious inferiority which was
wont to take possession of her when
ever Miss Mary Ann descended into
the kitchen. For this accomplished
young lady had just graduated at Miss
Phelps popular cooking school, and had
written very learned prize essay on
the subject of Organic Food Princi-
pies as Related to Chemistry of Cook
ing"
Two hours later Miss Mary AIMS
muffled voice might have been heard
Come down quick, Dinah! Some
thing awful has happened to the gin
gerbreadl 1t won't bake at ALL but
just boils and bubbles!"
DE good Lawd Dress us, chile, yous
done furgit de flouh!" exclaimed Dinah
as she hastily drew the steaming pan
from the oven and emptied it's contents
into the gravybowl
Flour! why, the rule never men,
toned it," said Mary Ann.
Laws, chile, o. course not. 1t t'ink
We wouldn't fuhgit dat, noways."
With a deep sigh, Dinah began pill
ing into the dishpan the various uten-
sils which Mary Ann had found 1t nee
essary to call to her aid in the pro-
cess of this learned experiment, and,
as she washed away at the dishes, a
new thought seemed to dawn upon her.
" Couse dat new cookin' schools a
mighty big ting, an couse Miss Mary
Ann knows an awful heap; but gittin'
frum de KNOWN to the doin' is like
de crossin' of deep an ragin'
stream
The Savannah morning news., 1904-05-01
WAYS OF SERVING UP CHEESES

One of the culinary anxieties of the
young bride is what she terms her
husbands cratic tastes and abnormal
appetite for cheese. Particularly, if
his baehelorhood has carried him into
restaurant life. cheese has formed a
staple feature of his daily menus and
a component part in many of his fav
orite dishes.
On the other hand, the bride, newly
come into her housewifely kingdom,
has probably been raised in a home
where good plain American cheese was
served at regular intervals, and Phil
adelphia cream cheese or Swiss cheese
on rare occasions.
The cheeses most frequently served
as dessert are Edam. Roquefort. or
some of the softer cheese, such as Neu-
chatel, Brie, or Camembert. Any rich
cheese is suitable to be served with the
black coffee, and with 1t should be
passed either plain, unsweetened wa
fers. fresh and crisp or water crackers.
old. hard and rich cheese should be
grated, If whole. or passed with a
cheese scoop, if soft. Serve soft cheese
with knife.
with the green salad that follows the
roast, sandwiches of very thin brown
or white bread with grated cheese are
liked. or cheese crusts or straws. Graf
ed cheese Is also sometimes added to
celery salad.
Another dainty way of serving cheese
is to make Philadelphia cream cheese
into small fattened balls, like the
cream walnut candies, putting half of
a. walnut meat on each side. To make
this cheese thin enough to mould. add
a little cream or milk to the cheese
ana season with salt and paprika to
taste. Serve these balls on hearts of
lettuce, or pass with the lettuce. Other
varieties of nuts. chopped and mixed
with the cheese, may be used for the
balls.
The Savannah morning news., 1904-05-01

The brands of soft cheese that come
In small jars are always comforting
resource when the unexpected hap
pens, and the housewife is looking for
material for a sandwich to serve with
the cup of afternoon tea, or the after
theater supper.
A complete food. containing all the
elements of nutrition. is made from
boiled rice and grated cheese. Add
milk to the rice while ii is boiling,
season to taste with salt and pepper,
then turn into the baking dish. Cover
the top with grated cheese. and brown.
If intended for a luncheon dish, when
there is not a meat course, add more
cheese. This dish may be varied by
leaving the milk out of the boiled rice,
when it may be served with tomato
sauce.
So rich is cheese in nutrition that
the Swiss peasant counts on a cheese
fondue with his black bread as one of
his everyday dishes. He thrives and
grows strong on bread and cheese one
day. and cheese and bread the next.
The famous fondue Savarin Is made
In the following manner Take as
many eggs as there are guests, and
add third of the eggs weight in the
best Gruyere cheese and the half of
that Of butter. Break and beat the
eggs we'll in a saucepan, then add the
butter and the cheese. grated or cut
In small pieces. Put over the fire and
stir until soft and thick. Add salt
according to the age of the cheese and
a strong dash Of pepper" says the old
and not exact receipt for this ancient
dish. The famous Frenchnnen who
liked this fondue served 1t hot with
their best wine. Pass the bottle
quickly and you will see wonders"
quantity concluded the directions.
A more modern and practical fon-
due, nicely adapted 10 the chafing
dish, consists Of a cupful Of fresh
bread crumbs and two cupfuls OF
grated cheese. Beat two eggs to a
The Savannah morning news., 1904-05-01

A more modern and practical fon-
due, nicely adapted 10 the chatting
bread crumbs and two cupfuls OF
grated cheese. Beat two eegs to
The Savannah morning news., 1904-05-01
MONTGOMERY LINE.
tween Montgomery and Fortieth st.

MILL-HAVEN LINE.
Schedule
Effective July IL, 1903.
Cars run east on Bay street to Whit
aker. south to Broughton, west to
West Broad, south to Margaret.
Cars leave Whitaker and Bay street
for Mill-Haven $3.50 a. M, $40, 1880.
1920, 500, ETC., and every 40 minutes
thereafter until $40 p. m.
Cars leave Mill Haven for city "6:40
a. M, 700, 1920, 7:4O, 500, 900 and
every 40 minutes thereafter until $40
D. m, then at 1906. $780, 7:00 740. $50
and 800 D. m.
Last car leaves Mill-Haven 900 D.
m.
extra. daily excent Sunday
L. r. NASH. Manager.
The Savannah morning news., 1904-05-01
dia E. Pinkham's Vegetable Compound.

"DrAR Mrs years ago consulted physician
health which had become wrechd that longer able
backach bearing palms, pains the
abdomen and irritable and this trouble
each month.
physician for but discovered unable
help then decided to try Lydia E. Pinams Vegetable Com
appetite
turning pains disappearing and the general benefits well marked
@You cannot realize pleased taking medicine
and hearty since and fear of the monthly
period passes without Yours truly,
"Mss PEARL AoKERs st. Nashville Tenn"
BoletiÌn mercantil de Puerto Rico. (San Juan, P.R.) 18??-1918, 1904-01-21
0bras nueWas

Por el correo cubano, llegado aver,
ha recibido la empresa de ahcionados
que act1a los domingos en- nuestro tea
fro, titulada "Uni6n Artistica" las 81
guientes obras, que Sc pondran ensegui-
da en- ensayo para ser representadas q
IA mayor brevedad: "Cadiz", "El Pu-
fao de Rosas", "Los Rancheros", ia
Revista", Ia Algeria de la Huerta" /,
ssEl Husar", eel Terrible Perez, "El
Moro Musa", "El Teatro Nuevo" y
s.El Chaleco blanco."
Todas elias como saben nuestros lee
torres son 10 mas seIecto del repertoire
espafiol, y todas han sido rep esentadas
CON gran exito en- los teatros de Espaf1a
y America.
BoletiÌn mercantil de Puerto Rico. (San Juan, P.R.) 18??-1918, 1904-01-21
Cdmara de Delegates
Session de hoy jueves
NUEvOS PROYECTOs DE LEY.

NUEVOS PROYECTOS DE LEY.
H. B. No. 2S. Concerniente homo
zarios de abogados. Por el sefor Corn
well.
H. B. No. 20 Derogando todas las
6rdenes generates publIcadas por las
autorida,les miitares de los Estados
Unidos, desde el Is de Julio de 1898 al
10 de Mayo de 1000, que estan en- vi
Ror en- Puerto Rico. Por ell sefior Corn
veil,
II. B. No. 80. Concerniente a la ar
gumentacion de causas en- la Corte Su-
prema de Puerto Rico. Por ell sefior
E0rnwell.
H. B. No. 81. Defniendo los casos
de desacato las Cortes, proveyendo su
correspondence castigo y derogando
Dtras leyes sobre ell mismo asunto. Por
el sefior Cromwell.
H. B. No. 81. Para regular Ia tarifa
de passage que podran cobrar ciertas
compafifas de ferrocarriles electricos en-
Puerto Rico. Por ell sefior Aponte.
II. B. No. 80. Para enmendar la
Ley de Asamblea Legislativa de Puer
TO Rico, denominada LEY para revisar,
enmendar codificar las 1eyes genera
les J reglamentos de Instruction p1bli-
"a de Puerto Rico y para otros fines
aprabada en- IL de Mario de 1908. POI
al Sefior Domenech.