davidaulloa/AmericanStories huggingface dataset:
Pine Bluff daily graphic., 1905-04-03
DRUNKENNESS IN FRANCE.

We have aI~ays hoped tha VII Z
the French people puf their minds
On tae icu1catfon OF temperance tie
world would get some useful results
There is nc@s such widespread sent:
ment III France against eXhilaratu.@
beverages as exists here. When 1&t
drunkenness finally became seriously
alarA.ag th"He they could eons.flt
il without prejudice and If there
IS any such thing as dealing WITH il
scientifically. the French ought 70
find ont how The comm zssion as
sembled by NJ Paul Delombre to de
wise an effeetual opposition against
intemperance seems to have ap
preachad it IN this desirable scion.
tifc spirit. 4 has observed carefully
reelected and discussed, and has fin.
ally outlined program of reform
NJ. Dol6.mbre finds the cause of drunk
ennesS in France to be ignoranc
poverty unwhoIes0me homes and ia
working places, hunger and bad cook.
ms. the lack Of rest days, too Ione
worGday and too long intervals b.
twet pay times. In brief he find
drunkenness to be due to the n2:ser
es o. life. rather than the reverse.
He would attack ignorance of the et
fects Of Griak in the public Schools
though she abhors The sham se.eac
and general mcndacity that go Wi
American exploits in that direction
IL WcaIa improve tenements, shorf"f
hours of iahor I"gaiizs the SfndaA
holiday. better tie condition Wefs
iae people b. various means, and ~
tc make tham healthier, and he woa''
limit tic number Of dlinhn& plae=
where n eess3ry. amt contriye dee5H'
places Of resort that would compets
wffh them -Harper's Weekly.
Pine Bluff daily graphic., 1905-04-03
T + + + F F + + + + + f Z
= ADJUSTMENTS q
+ i
+ = + + r + + + = + + +~4 ,

Mistaken identity has been the pro
ljGc underlying theme Of the French
and German scho6i of farce and farce
comedy for more years than one cares
to remember and yet it permits Of suf-
ficient variations to eStabliSh-and es-
tablish firmly at that-a great number
Of American and English farce come
dies. both musical and dramatic Sue
cess has perched upon the box office
Of the most conspicuous examples Of
this is the musical melange of Rtl=
dolph mad Adolph, by Mr Ghas New
man. which. under the direction 0t
Messrs Broadhurst and Currie, has
had an unprt cedented success during
the past few seasons. It's hun=or is
broad ana clean the dialogue bright
and scintillatiug; the various scenes
DELIGHTFULLY."- grotesque while the ac.
companyius musical numbers have
been particularly catchy and WHISKY
OF course, as it is % be expected.
dialect German. when incorporated in
such a musical farce comedy adds
mHch-very mach-to= Tie fan of the
situations This show. in entirety. as
endorsed by the press and public. viii
be seen az tlla E}ks theaer on April
6, and ought 10 prove a treat to the
2ttH2oers
Pine Bluff daily graphic., 1905-04-03
soc. Bottle Free.

II you need Liqnozone. ard bays
never tried it, please send u3 t0is
coupon. We viii then mai yoe an or
der on local druggist for 4 full
size bottle, and 1e will pay the drug
gist ourselves for il. This is eur free
Gift, made 70 convince Hou. 70 show
you What Liqao2auo Is, aud what i
can do In justice 10 yourself, please,
accept It eo-day+ fof i places you uu-
der ne Obligation Whatever.
LlQuozone costs 50e aud 81.
Pine Bluff daily graphic., 1905-04-03
EASILY EXPLAINED

Mifkins-I wonder why they neatly
always cover the walls OF saloon
with pictures?
B.lAins-It helps business. sup
pose.
Mifkins-How,s that
BiIkins-They are usually so fierce
g. driHe mon u drink.
Pine Bluff daily graphic., 1905-04-03

place ny reliance uH2a naiei5Us
advertising throDeho4f. WIh iho cor,
Nlction that as soon as | was ready
for the public Wa tae goods, II l
would acouaint therl with that fac.
tie public would ha really ior ms
Geo. f. Sargeant Go \ Y
Pine Bluff daily graphic., 1905-04-03
Germ Diseases s.

These are the known germ diseases.
All that medicine can do for these
troubles is to help Nature overcome
the germs, and such results are iudi-
rect and uncertain. Iiquozone attacks
the germs, wherever they are. And
when the germs which cause a disease
ere destroyed, the disease must end.
and forever That is inevitable.
Pine Bluff daily graphic., 1905-04-03
WILSON BROTHERS
lhe Leading CoIored Druggists
Me- sonic Y eahple

=asAy#aRe of =. - SOFIA foGn
saills in Sir riFy. an51 s4sHp= se5t
,aiGka ~ Il t,is l.. - II .aad
dazi9 irca Y.re @f. ai... and VI b
9,s.ye1e. 1a=asH .AsF oi - ell y
a., i .1us .,ll., .les. s5lleif i. ol&
ehDnp -.
Pine Bluff daily graphic., 1905-04-03

FLANAGAN called ne q liar ii
he
sIle eiH that
An what did yer 60
"Flana2afI. = of1'ad"l3taia Lydger
Pine Bluff daily graphic., 1905-04-03

Fevers-fiall stones
Guitre- tiUut
oSOnurThen-ttleet
All diseases that beg
nation AL CRtGrrA- a
he results e. auPufn OF
In nervous iebil!fy Lie
accomplishing What no d
Pine Bluff daily graphic., 1905-04-03

Eczema. scaId head, hives. itchi-
ness OF the skin Of any sort instantly
relieved. permanently cured Doan' :
Ointment AT any drug store
Pine Bluff daily graphic., 1905-04-03

Little Harry lived in the couat~I
and had never seen 81 !oe.
Papa h said one day asa.
nus he awful small m d.
Why do YOU II n. So. as@.a
tather.
because" " answered Harry, 4 rae :
in the papers NboGt one who W. =
sleep c4l his zach .-C1ica"o N.gs
Pine Bluff daily graphic., 1905-04-03

TuuoCs q lce-s
faIlGoCe =
Women 5 DI8eR8rs
In wtth fes er-N4A inaRgz-
| contagious Is stASeS 81
Do Sousd blood
IuoZouc hcts IS a yi5a!iEs-,
Irogs car DO.
Pine Bluff daily graphic., 1905-04-03
Mamma" sa d 5-year-old Margi@

Mamma. sa d 5-yeal-od Margi@,
III make a bargain with YOU.
What hind OF bargain a. e'lvd
ter mother.
If you'll give me a penny every daE
IL buy candy with, replied the sma"
diplomat. I'll nor tell anyone so4
have store teeth.
Pine Bluff daily graphic., 1905-04-03

Johnny Mamma, why did yGu sa \
should not fight Willie Joaes when
am at his house or when he is At
my housea
Because it isn't polite
Johnny Huh. Then | sposa III
have to lay for him and fight hm on
the street
Pine Bluff daily graphic., 1905-04-03

Little Fred Say, rapa. What i ia
meaning of fatUoEs?
Papa-Fdtuous mean, foolish NJ
Pine Bluff daily graphic., 1905-04-03

Little F'red-Then # q foolish ma.
Is fatuous, a wise man must be Lean
nous isn't he, papa?
Pine Bluff daily graphic., 1905-04-03
9uT OF T&E MOUTHS
OF TIE BABES

Stern Parent-Tommy. In sGpr.s
al to hear yoa til Il fa's tAoe5 !
meyer told 4 falsahoad Waoa @as
little boy.
Small Tommy did YOU be&ia
papa
Pine Bluff daily graphic., 1905-04-03

ANY physician ar hospital mo- yet uSsas
1dqup1eue viii 5e cad y supplied for tesl-
The Saint Paul globe. (St. Paul, Minn.) 1896-1905, 1905-03-19

clasps and buckles studded with orient
al gems.
Heavy linen girdles are also shown
for wear with wash waists, and these
are embroidered in eyelet work and
finished with great pearl clasps or
buckles. These pearl buckles have sup
planted metal on the wash belts and
girdles.
Ribbon girdles all follow the same
general lines, being built on founda-
ton Of bone hidden by very fine shir-
rings. and foundations can be bought
ready made. The shirrings curve 70
follow the lines OF the figure and are
frequently finished of with tassels. bits
OF passemeDterie or flowers made from
chiffon or ribbon.
One OF the color combinations which
promises to be extremely popular is
that OF the softest pastel shades. A
very high girdle made from liberty taft
feta ribbons showed pale lavender, pink
and blue in the pastel tints. and an
other showed the pastel green instead
OF the pink in combination with the
blue and lavender. This girdle was
finished at the back with postilllon tails
of the ribbon headed by an impossible
but very beautiful flower, like a
crushed peony made from the ribbon.
Crocheted loops are also employed as
a finish for these girdles. and are laced
together with ribbon OF the same or
contrasting shade. For instance, blue
The Saint Paul globe. (St. Paul, Minn.) 1896-1905, 1905-03-19

through a sieve. Crab or crawfish may
be treated the same way, and Will i'm
part a delicious flavor when added to q
fish sauce.
THE stock to be used as a foundation
for meat sauces should cook not less
than four hours. For clear stock use
beef shin. Cover with five quarts of
water. bring to boil. skim and simmer
gently for three hours; then add your
vegetable fiavoring. an onion or shall
lot stuck with cloves, carrot sliced
finely or cut into dice. few celery tops
and dash OF pepper. When this has
cooked an hour set away TO cool
When quite cold remove all fat from
the top. and you viii find pale yellow
jelly. If you want the stock to be a
delicate brown first brown an onion or
shallot in two tablespoonfuls OF sugar
When this mixture begins to smoke add
your meat cut from the bone. shake or
stir it until It browns also: then add
your bones and the water. and cook as
above described.
IF you want white stock use veal or
chicken instead OF beef For a f1sh
stock allow for each pound OF fish one
quart OF water. shallot cut fine. and
bunch of sweet herbs Cook at least
two hours very gently and strain
The Saint Paul globe. (St. Paul, Minn.) 1896-1905, 1905-03-19
SUMMER GIRDlES FOR lEMTEM WORK
Dainty With Deeds of Mercy

man HILE the making of fine raiment
M can hardly be termed peniten-
tial task, the wise virgin will not
permit the forty days of rest from So
cial duties to represent a blank in the
history OF her wardrobe. She will min
gle with deeds OF mercy and the maxi
ing Of garments for the poor, the fash
ioning Of some dainty little tribes for
her own use. And among these she
should count several ribbon girdles.
which promise to be extremely desir-
able for spring and summer wear.
They will be worn with all white
costumes and also to set off fabrics
which show delicate colorings In a
white ground. The variety of tints i'm
J plain ribbon. the peculiar combination
of colors in a single girdle and the
magnificent designs Of the lowered
ribbons present a most bewildering ar
ray to the discriminating shopper.
Whatever the ribbon selected, the
general shape Of the girdle remains the
same. high, stiff and shaped distinctly
to the figure. Generally 1t is pointed
both back and front, for very few fig
ures VIII carry the round cincture.
From the orient come ideal girdles
for wear with an all-white costume,
the silks for which the far east is ia
nous. being done in heavy embroidery.
Some OF these are embroidered in silver
or gold thread. Others are embroidered
In all white and are set off by gorgeous
The Saint Paul globe. (St. Paul, Minn.) 1896-1905, 1905-03-19

silk girdle was finished at the back
with a double row of the crocheted
rings in the same shade Of blue laced
with black velvet ribbon studded with
tiny steel beads. Lattice work in rib
bons Is also employed in girdles.
Hand painted ribbons are used for
the more elaborate girdles, and one
design finished by CIR, who has deft
fingers showed a delicate shade OF blue
ribbon painted with most natural look
Ing violets. The high girdle has it's
shirrings covered with tiny rosettes in
the form OF ribbon violets.
Violet and pink Is another odd but
popular combination, and here lavender
hued forget me nots or pink hawthorne
made from very narrow, supple ribbon
are used In punches or sprays to take
the place Of rosettes. In fact, these
flower rosettes have entirely supplant-
ed the buttons which were used to set
Off the winter girdles.
An exquisite little belt for wear with
a summer frock shows blue blossoms
painted on white ribbon and fastened
with star-shaped flowers made from
girdle is built from white ribbon with
a finish of chiffon sweet peas dangling
from delicate green ribbons.
Next to hand painted ribbons come
those stamped or woven in floral de-
signs. and one Of the most striking
girdles shows an ivory white ribbon
stamped with crimson cherries and fin
ished with flower like rosettes OF cherry
colored ribbon
The Saint Paul globe. (St. Paul, Minn.) 1896-1905, 1905-03-19

through a fine sieve.
Sauce Espagnole-rich, brown sauce
to be served with meats Add to pint
and q half of the clear meat stock
given above one bay leaf, a blade OF
mace and q sprig OF parsley. Cook
rapidly until reduced to a pint. Rub
four tablespoonfuls OF flour into four OF
butter. strain the stock and pour 1t over
the butter and flour, and stir until the
mixture boils. Add a teaspoonful OF
salt and a dash OF pepper, and at the
last a tablespoonful OF gelatin which
has been soaked In double the quantity
of cold water.
Sauce Bordelaise-a delicious sauce
when wine flavor is desired. Cook half
a pint OF any good red wine with q
shallot or onion and some kitchen herbs
till Ii has boiled down to one-third its
original bulk. Then pour II into a pint
of sauce Espagnole and strain through
a fine sieve or cloth. Add some minced
shallots. and small bit of beef marrow
cut into tiny cubes. and flavor the
whole with q dish OF Madeira wine.
Sauce Genevoise-a delicious accom-
paniment for fish. Cook red wine with
fish bones. shaliots. carrots. tomatoes
and laurel leaves (the latter can be
bought at any German delicatessen
The Saint Paul globe. (St. Paul, Minn.) 1896-1905, 1905-03-19

shop. For instance. the stock used In
sauces Is made a day or more In ad-
vance. and favored when made. not
when added to the sauce. We seldom
use plain vinegar I'm our dressings, al
ways preferring a richer article known
as herb or tarragon vinegar. which
blends more naturally with other IN
gradients. Aspic. or rich stock, clari-
fed and combined with gelatin, also
plays large part in ocean cuisine and
In rich nutriment. Americans reserve
aspic or calvesfoot jelly for inyalids,
when in reality il deserves a place on
the family menu, and it is not at all
difficult to handle.
We use shallots in preference to the
large onion more commonly seen in
America, and garlic. rubbed on the side
of the bowl-in which the salad dressing
is to be mixed Will give just the right
flavor when even a few drops of onion
juice might be too strong. 1t is the
many small, delicately blended fayors
rather than one or two powerful flavor
ings which make cookery an art. In
mixing and dressing fish dishes we use
what might be called fish butter. That
Is, We take the coral and spawn of a
boiled lobster With u tablespoonful of
butter. crush it in a mortar and rub it
The Saint Paul globe. (St. Paul, Minn.) 1896-1905, 1905-03-19
FIRST AIDS FOR HOUSE CLEANERS

EzRUE balm to the houSekeeper's
heart at this season of the year is
the valid excuse for haunting that
most fascinating Of departments, the
housefurnishing counter of the up to
date shop. House cleaning has its ter
rors, but these are mitigated by the
pleasure of selecting some of the new
appliances and utensils which are YER
liable first aids to the energetic house
wife. Time was when woman rather
gloried in making the best Of incon-
veniences, but now domestic science
teaches the art OF saving ones strength
and incidentally conserving the pa
thence of the entire family.
1t Is In manifold sorts Of brushes that
the counters abound. especially brushes
for reaching into every imaginable
crevice and corner. and attached usual
ly to revolving handles by which the
brush can be given rotary motion.
A very small brush of this kind set on
a revolving pivot Is used for sweeping
the knobs and cuttings of upholstered
furniture. doing away with that long
drawnout task of removing the dust
with a whisk broom. Another brush
with a fiat curved handle has one layer
Of wide strong bristles which can be
worked into the narrowest Of cracks.
For sweeping down walls most
useful brush IS made from a fiat
wad of lambs wool with an iron
thread socket, by which 1t can be
screwed to a long or short handle. A
fleece felt bag for covering an ordinary
broom Is another means Of cleaning
large surfaces in preference to the old
fashioned cotton flannel case. House
keepers win welcome a device for re-
moving threads and hairs from all sorts
of brushes. This is small steel rake
with long tines.
The Saint Paul globe. (St. Paul, Minn.) 1896-1905, 1905-03-19
NOVEL FITTINGS FOR FIREPLACEs

RnOW if ever, the open fireplace
I'M stands high in the favor of the
family circle. Through the win
Ter months 1t has shared honorS with
the furnace, but now that the larger
heating apparatus has been shut down,
or at least the fires are kept banked,
come those sudden cold rains or the
unexpected wind storm, when, during
the dull chill evenings, open fires shed
more than mere heat-a glow and COM
fort that is indescribable. Architects
daily pay more attention to the fire.
place and it's position in the home. To
keep pace with this demand, manufac-
turers and furnishers of appliances for
the truest of all coy corners are offer
ing delightful novelties.
The man who, In true American
fashion, loves to sit with his feet on a
line with his body, can furnish his fire.
place with iron or brass grating, tall
and substantial and topped by a
rounding rail, upholstered in red or
black leather. On this he can toast his
feet to his hearts content.
One of the simplest screens for pre-
venting sparks flying out and igniting
the carpet or rug offers a concave cover
of black or gilt woven wire, which fits
ISHtly over the opening IhS is orna-
mented with gilt scrolls. Gilt screens
having four or five wings of closely
woven wire are not only a splendid
protection from sparks, but real dec
Grafton to the room. Wide one piece
screens are made of bronze hammered
In scenes of the Christ child or interior
views Of Swiss peasant homes.
But the equipment Of a fireplace
dearest to the feminine heart is its
andirons, and these the woman furnish
ing her new home Will find in exact
imitation of the log rests which added
TO the quaintnesss OF her great-grand-
The Saint Paul globe. (St. Paul, Minn.) 1896-1905, 1905-03-19
Good Clear Stock the Foundation
Meat Fish and Vegetable Dishes-Two Rich Gratin Dishes

white wine. When half cooked lay the
outlets side by side IN a gratin bowl.
stick crabs claw into each outlet and
scatter bits OF crab over the entire dish.
Pour over this sauce Bechamel. In
which fish stock has been substituted
for milk, dust with cheese and bake In
the oven.
italian Salad-a mixed salad rich in
nutriment. Cut equal parts of cold,
lean veal. carrots, celery. apples, arti-
chokes. potatoes and string beans into
dice. Add a few green peas and aspar-
aguS tips and dress with mayonnaise.
Heap lightly on a dish and garnish
with slices of tomatoes or beets cut ia
fancy shapes. For this salad leftovers
In the form Of cold vegetables should
be saved. To secure a more fancy Eff
feet, as for social functions, line tube
mold or border with aspic jelly, ana
when partly chilled stick into the Jelly
cooked asparagus stalks or perfect
slices OF tomato. When cold turn out
upon dish and fill in the hollow with
Italian salad.
"Florentine Salad-a delightful vari-
ant OF the above, calls for solid toma-
toes. followed out. marinated with oil.
vinegrS salt and pepper and filed with
italian salad"
The Saint Paul globe. (St. Paul, Minn.) 1896-1905, 1905-03-19
HOME HINTS FROM SEAG0ING CHEFS

water. For this reason the seagoing
chef gives particular attention to his
made dishes. his sauces and salads.
Thus the sauce is not merely an appe-
tier, but carries almost as much nour-
ishment as the dish with which IL Is
served. To make it more palatable It
Is blended perfectly with the dish IT
dresses. For fish, the foundation of
the sauce is fish stock: for meat. a
stock made from meat bones; for .yege-
tables. the white sauce Is built on the
water in which the vegetable is cooked.
The American home cook issapt to look
at the sauce as a thing apart from the
dish with which 1t served. thereby
missing half its value as an appetizer.
The following hints and recipes were
gathered In an interview with e. Fahr-
enheim, chef of the steamship Deutsch-
land, and man who has spent years
catering to that most fastidious of pub
lies. Seagoing tourists.
Infinite ere Is the most important
Ingredient in all well blended cookery.
Needless seasoning will make a sauce
or salad dressing taste fat and raw
The mortar and pestle are as important
III the Kitchen As in the apothecary
The Saint Paul globe. (St. Paul, Minn.) 1896-1905, 1905-03-19

mothers wide spreading fireplace.
Among brass andirons the most artistic
are those which show tall Roman
lamps topped by a brass flame. These
stand three feet in height. Another
set for Marie Antoinette room are
nodded In the shape of columns and
are ornamented and entwined with
empire wreaths and vines. Iron and
irons are enjoying a vogue and they
look exactly as though they had come
from the recesses of some old attic A
very broad fireplace which has been
built into a spacious new country
house has Iron andirons standing four
feet high, finished with huge iron balls
at the top. The enormous tongs and
poker Of iron are suspended diagonally
across from one to the other of the
standards. Cranes are attached to iron
stands as they were with the very old
andirons. and nothing is greater fun
than to make candy In an iron kettle
over big open blaze.
Very decorative is a brass standard
Tor holding tongs. shovel, brush and
poker. This is topped by q brass crown
with hooks. from which the various
fire tools hang. The same crown orna-
mentation can be had in iron as we'll,
and the four tools in brass with plain
knob ends can be bought as cheaply as
So.a0. A pretty new design in fire
tongs shows a spring of brass with
brass claws exactly like the little silver
sugar tongs. Bellows of weathered oak
have a long, slender wind tube, and the
BODY is carved to show a quaint, impish
face.
Wonderfully handsome are the new
beaten brass wood boxes. elegantly en-
bossed with scenes from famous pic
lures, forest scenes of Dutch burghers.
and lined with cedar wood or brass.
Tail, narrow wood boxes of black
Japanned tin are decorated with hand
painted apple blossoms.
The Saint Paul globe. (St. Paul, Minn.) 1896-1905, 1905-03-19

shop. and are much used by German
cooks). When reduced one-third. mix
with sauce Espagnole, strain and beat
up with crawf1sh butter prepared In a
mortar.
Sauces combined with breadcrumbs
make the numerous dishes au gratin so
popular with tourists A standard
sauce for this use Is Bechamel. Chop
together enough carrot and onion or
shallot to make two tablespoonfuls.
Put one tablespoonful of butter in a
saucepan, add the carrots and onions,
brown and add a tablespoonful OF
flour. Rub smooth and add ope-half
cup of chicken stock, and the same
quantity of milk. When It boils add a
dish Of celery seed, salt and pepper and
strain.
For caulif1ower au gratin. use half
cup of the water in which the cauli-
flower was cooked instead of the milk.
Arrange the iowerets neatly In a gratin
dish. dust lightly with fine bread
crumbs and chees and bake in a quick
oven.
"Halibut Outlets d'Artois - another
popular dish In which is used sauce
Bechamel. Remove the bones and skin
from a slice OF halibut. cut It In the
form OF outlets. and simmer gently In