davidaulloa/AmericanStories huggingface dataset:
The St. Mary banner. (Franklin, Parish of St. Mary, La.) 1889-1931, 1906-09-15

23rd judicial District Con-. HA,
lsh of St. Mary. ar'
Succession of Nicodemns ~,
and his wife, Martha Co1hloer
Deceased. No. $3.50. ''
10y virtue OF an order of sale ;s. :,
ouI OF the -'rd judicial Distrie, ' Ss
81 louisiana III and for the Par; s,purt
~, Mary. ana to me directed ism 10 o. OF
ABOVE entitled and numbered en- IN the
som OF Nicodemus Colbert nusces-
wife, Martha Colbert, decea ana his
Sell at public auction, for cash' l will
.a,i ana highest bidder, Ito paw =, de me
ana :e'tie this Succession) A. ue on
principal iront door OF the :, co .ne
house n IN Franklin, Louisiana e az court
SATURDAY, THE 18TH DA W -
SEPTEMBER, 1906 VI
the following described
to- Nit: property,
That certain tract of land q. =,
cf ;,tn., tracts OF land lying and bei Tss
situated ON both side, of the n UI,,iss
road leading. from Baldwin to p G1a
eoe' having a total superficial ,r niel.
ABOUT thirty arpent,, as laid nH VI
tsl2llaled on q map and survey mad u'
10y \. \. Fu>eliei, surveyor tho u nl
tloh wing on the north side of poi,
publ ie road being bounded nn sala
north by land OF Vim. B KIN om 'he
formerly of Mrs. Emile Si]lan anp,
"hole tract being bounded on the s. .l,e
In part by land of VIM. B. Kenn ass
ana IN part by land of S. Burupp er
that portion OF said tract lving sony,
of the public road being boundo sTuln
the south by land of j. b. Rodrarooaa
formerl y of the heirs of Common
on the west by a private ROADWAY "nu
lane belonging to j. B. Rodricuov,'
and that portion of said tract fr;a,
north OF said public road bai us
bounded on the west by land Of ths
Estate OF Harrison Burney; tooethar
with all of the buildings and imnror ei
ment> thereon situated and all Of N.
rights. ways. privileges. seryitndae
and Appearances thereunto belong;n"
or appertalning, including the croS
consisting OF about seven acres n
plant cane. about seven acres of StrH
Die cane and about ten acres Of corn
also three mules. one three mule Gov.
one small pillow. one cultivator. three
hoes, a spade and shovel, three sets
OF Gears, collars and brides and in
TACT all immovablesby destination.
Also the household furniture and
consisting of bed, wardrobe
two chairs and two rockers.
RIAL COLBERT, Administrator
August 9th, 1905.
The St. Mary banner. (Franklin, Parish of St. Mary, La.) 1889-1931, 1906-09-15
IN THE DISTRICT COURT OF THE
UNITED STATES FOR THE
EASTERN DISTRICT OF
LOUISIANA.
In the Matter of Bentz G.. Braud,
Bankrupt. In Bankruptcy,
NJ Q01


Notice is hereby given that by viz.
tue OF an order of sale issued by L.
I. Folse, Referee in Bankruptcy, in
/ the above entitled cause and to me
directed l will sell at public auction,
at the Court House door in the Town
of Franklin, Parish of st. Mary,
Louisiana, on
SATURDAY, THE 10Th DAY OF
SEPTEMBER, A. D., 1906,
between legal hours, at not less than
three-fourths (3-4) the appraised value,
to the last and highest bidder, for
cash, the following described prop
erty, to-wit:
That certain lot of ground situated
in the Parish of St. Mary, near the
corporate limits of the Town OF
Franklin, designated asLot No. Three
G) on map Of lands of F 2. Perret
situated on the north side of lane or
street. and having uniform depth OF
one hundred and sixty (l6Ol feet oe'
tween parallel lines; bounded norm
by property formerly of .no. NJ. COOK,
east by estate of Robt Payne, SCUM
by said street on which it fronts, ana
west by lot of The Kyle Lumber 20.
Ltd, together with all the buildings
and improvements thereon situated.
f. ZYLICZ,
Trustee.
The St. Mary banner. (Franklin, Parish of St. Mary, La.) 1889-1931, 1906-09-15
NOTICE.

In the District Court of the United
states for the Eastern District Of
Louisiana. In Bankruptcy.
In the matter OF John McHuob. Banl.
rupt,. No. 942, in Bankruptcy.
Notice is hereby given that by viz.
tue OF an order Of sale. issued by l.
I. Folse, Referee in Bankruptcy. in
the above entitled and numbered case
and to me directed, | will sell at pub.
nc auction. on the premises, in the
town of Patterson, La, on
SATURDAY, THE 18TH DAY OF
SEPTEMBER, 1905.
between the hours of II O'Clock a. m..
and O'Clock p. M, to the last and
highest bidder, for cash, the following
described property, .o-wit:
One Gas Machine and Fixtures.
One Piano.
One Cash Register.
One Lot of Open Accounts.
One Lot of Furniture, etc.
T. ". TARLETON, Trustee.
August 3Oth, 1906
NOTICE OF FIRST MEETING OF
CREDITORS.
NAPoLEoNvILLE, La, Sept. 6, 1905
In the District Court of the United
States for the Eastern District of
Louisiana. In Bankruptcy.
In the matter of Aurelien Gachez,
Bankrupt. No. 94S in Bankruptcy.
To the Creditors of Aurelien Gachez, OF Pat.
terson, in the Parish of st. Mary, and
District aforesaid, Bankrupt
Notice is hereby given, That On the
18th day of September, A. D., 1905, the
said Aurelien Gachez was duly adjudg.
ed bankrupt. and that the first meeting
of his creditors will be held in the
office of Chas. f Borah, at Franklin,
Parish of st. Mary, La, on Tuesday,
the 18th day of September, A. D., 1906,
at 1000 O'Clock in the forenoon. at
which time the said creditors may at
tend. prove their claims, appoint a
trustee, examine the bankrupt, and
transact such other business as may
properly come before said meeting.
L. Z. FOLSE,
Referee in Bankruptcv,
The St. Mary banner. (Franklin, Parish of St. Mary, La.) 1889-1931, 1906-09-15
1000
Witnesses:

Witnesses:
fc;a> JNO. r. COLGIN.
nou1 j. NJ, CAFFERY.
(Signed:) PERCY SAINT.
Notary Public
The St. Mary banner. (Franklin, Parish of St. Mary, La.) 1889-1931, 1906-09-15

me cnartcr OF inc ASSOCIATION as TINS
amended was adopted by the stockhold-
ers Of the Association vote, at special
meeting called for that purpose of date
August 4th, 1906, after ten days
notice of the Same had been given by
the unanimous vote of all the stock there
present and represented, to wit:
koll call OF the votes adopting same
WaS tO.Wif.
The Washington times., 1906-05-05
Always Obtain Recommendations.


When it comes to getting boarders.
I believe that those who come recon-
mended by friends are much more de-
sirahle than those secured through ad-
vertisernents. And OF course perma-
nent ones are preferable to transients.
though the latter often send persons
who will stay for years. would never
take a person into my house who was
not well recommended, no matter how
much deposit they were willing to pay
or even If they paid their board in ad-
vance. for there are too many uhrelia-
BILE women and men who work schemes
in this way. not only getting out Of
paying room rent, but actually taking
clothes and jewels from others In the
house. Neither would I take a deposit
to hold a room four or five weeks In
advance, for permanent boarders might
apply in the meantime and would be
turned away because OF the promise
to hold certain rooms In readiness, and
in the end the persons vino engaged
them might fail to return They would
forfeit the guarantee, but that would
be little compensation for the loss of a
permanent boarder.
Il believe that married people are
the most desirable class OF boarders. or
middle aged teachers. whether men OF
women, for they are more settled and
I like to stay in one place. Students also
/ who are permanent are coed. But
young men I would avoid taking when
I ever it is possible, for they are con-
| stantly changing. and this is unsatis-
/ factory. especially where the rents are
high, and particularly so between sea-
/ sons when the best class of boarders
are settled
The Washington times., 1906-05-05
Pay Cash for Everything.

las to the actual money made, think
the greatest profits are in buying the
food, and IN carefully cooking and serv-
ing II. making sure there is no needless
waste. Buying is something that has
TO be learned, for a person must de-
veIop good judgment in selecting fruits.
vegetables, meats, must know when the
prices are high; money will be lost on
the meal II certain things are bought
Then. too. if cash is paid for everything
there will be q certain amount of dis
count when large quantities are pur-
chased. which in a weeks time amounts
TO quite large sum. There are econom-
ical ways of cooking that should be fol-
lowed whenever it is possible; and as
10 carving meats. ] know by watching
carefully and guarding against waste.
that beef. etc, can be made to go al
most twice as far, and this Is a large
item in the expense during a week or
even a day.
LAS TO the rooms. they should be kept
neat and clean and made as attractive
as is possible with the capital invested.
The fittings need not be expensive. for
pretty effects can be had with little
cost A SOiled or worn rug or piece OF
furniture should not be left in an apart
mont to give IL the look of being shabby.
There should be plenty of fresh towels
every day, the mating rugs. carpets.
etc. and furniture should be lightly
swept and busted every morning, or
once a day, and thoroughly cleaned once
q week. This same rule OF cleanliness
should apply in every room in the
house. The reception room. parlor or
drawing room where the poarderE read,
The Washington times., 1906-05-05

amuse themselves in the evening or re-
ceive visitors should always be kept
scrupulously neat, as should the dining
room, especially the linen on the tables.
Though. by skillful use, two table cloths
should be made to last a week, they can
be kept looking fresh by covering over
the spots with doilies or small napkins
L believe in giving one clean napkins
each day. preferably at dinner time,
The Washington times., 1906-05-05
WorkbdqS.

The prettiest. daintiest workbags for
summer pickup work are made OF the
wide ribbons, with a half misty flower
designed by way OF decoration.
A yard and quarter of siX-inch W de
ribbon IS enough fer bag, and is cut
into four strips of equal lengths. Both
OF the cus edges are finished with the
tinfest OF hens. The four strips are
then laid together, so that the hemmed
end of each comes against the selvage
side Of another, and sewed. Then you
have a shape that is something like u
paper windmill before the twists are
put in.
That square forms the base, which,
unlike the majority of bags. is left un-
stiffened. Then the strips are Joined by
overseaming each ribbon to the one at
it's left, which leaves the four ends
forming blunt points. A narrow ribbon
Is sewed inside for casing, through
which the draw ribbons are run
And another kind even more unusual,
Is made Of three strips. each cut four
teen inches long. and sewed upon a
three-cornered ribbon-cOvered base.
Each panel-like strip ends in a sort of
loop, and the openings for the draw
ribbons are made. one at the joining
paint of two ribbons, the other directly
in the middle of the panel opposite
The Washington times., 1906-05-05
Take No Babies or Dogs.

''I never take babies or children un-
der twelve years of age. No dogs ere
allowed and no pianos. and by keeping
strictly to these rules 1 managed to
have a quiet house. where no one ever
complains of being annoyed by the noise
from another's room
There is this drawback to keeping
boarding house. that there is no getting
away from the work. no holidays. no
evenings when some one will not come
10 ask for a postage stamp. now 20 get
to some place OF amusement, and so on.
Then after the doors are locked, and
servants in bed some one IS out late
rings the bell, and they must be let in
SO ones sleep Is disturbed, for it is
impossible to expect the servants TO
get up at night and let the boarders In,
after they have been working hard ali
day.
1.-The fact should never be lost sight
of that the boarding house keeper is
there to please the boaTders, and should
DO all in her power to not only make
them comfortable. but content. and show
them every consideration that Is posi-
BILE
"If conducted on these lines I know Of
no reason why any woman should not
make a success of taking boarders. pro-
vided her house is in a central location
close TO good transit
The Washington times., 1906-05-05
WEEKLY COOKING LESSON
B BROILING G
CoRNELIA C. BEDFORD.

Broiiing means TO burn or scar. and Is
applied to the hottest form OF cooking
known. in which the food Is brought into
direct contact with the fire, burning be-
ing avoided by frequent turning. This
quick cooking In the air, which circu-
lates freely about Il. gives a delicious
flavor unlike that obtained by any other
method
Only those parts Of meat which are
tender as well as juicy are suitable for
rapid cooking They are found In the
loin and round OF beef and the loin and
ribs OF lamb and mutton. Young pOul-
try. fish. small game. and birds may be
bro!led whole because thin in compari-
son with the size. but meat should be
cut in slices not over about an inch
and a half IN thickness. that the in
terror may be cooked before the out
side has become dry and burned.
In broiling the fire should be the first
consideration: it should be almost bright
red and should be near the top Of the
fire box. A bed OF hard wood Goals,
charcoal or coke is better than coal
as there IS less flame. therefore less
danger of smoking the meat; a shovel
full Of either of the latter may be added
TO a coal fire with the desired result
Broiled meat may be smoked from two
causes-the coal fame condensing on the
cooler surface of the meat will deposit
a film OF coal tar while the fat flame
viii cover the meat with a thin layer
of burned fat.
fork is stuck into it the juice will flow
out and be wanted; IL necessary to use
the fork IL should be stuck in the fa,
When sufficiently cooked the meat will
The Washington times., 1906-05-05
SUMNER BATHING SUITS
Tafeta, Pongee, and LOuiSine Very
Popular

1t won't be many weeks before the
bathing season is in full swing and
girls who are fond of aquatic pastimes
will be disporting themselves in the
briny deep clad in the seasons newest
suits, which are now being shown in the
shows in attractive designs and made up
in smart materials.
Two features are particularly appar-
ent in the new bathing suits this year,
one being the prevalence of silk In the
line of materials, the other the fact that
high necked bathing suits are the rule,
not the exception as formerly.
Black taffeta. the advance guard last
year of the silk suits, is this year fol-
lowed In popular favor by pongee and
tiny black and white checked silks,
which are extremely pretty and etfec-
tive. Pongee has the advantage or
being a most durable material and If
boiled thoroughly before making up so
that all the oil in the silk is extracted,
it will not spot.
For those who can afford 1t black
tarfeta bathing suit holds first place and
made of soft finish taffeta will with
stand the effect of the SAL water, II care
is taken each time to rinse IL thorough
" However, there is no silk made that
will prove altogether satisfactory unless
ones pocketbook will stand the expense
Of a new suit each season
Consequently for the economical girl
black mohair holds first place. 1t Is
wiry, does not cling 20 the figure, keeps
its color. will wear several seasons and
II trimmed with a contrasting color OF
the same material makes a 1aunty ana
becoming suit. Made up a. home the
cost of such a suit Is comparatively
small
So far as the style Of the new suits
is concerned there is little except for
| the abbreviated skirt TO distinguish
them from the regulation golhng outfit
I Cut high in the neck with elbow sleeves
/ they are conservative to the last de-
/ gree.
Smart white bathing shoes strapped 10
| the height of high shoes are the popu-
4 lar thing for the aquatic girl this sum-
| mer, and this new style Of fOOtgear has
! the advantage of fitting the foot better
| and lending a neater and trimmer ap-
| pearance TO the foot than the old-timS
| sandals. The evolution Of the latter Is
| noticed In the Greek strapped slipper
! which holds the slipper firmly to the
feet.
The Washington times., 1906-05-05
GOOD TABLE THE SECRET OF q
SUCCESSFUL BOARDING HOUSE
Inferior Rooms and Accommodations viii Be
Overlooked for Good Meals SAlwayS Pay Cash.

Without doubt the success of a board
ing house depends upon the table.
Women who begin business with the
idea Of saving on the food rarely have a
paying house, according to a woman
who has made a comfortable fortune of
$4,000 after keeping boarders for twenty
years.
1T has been my experience that with
good meals, inferior rooms and accom-
modations will often be put up with by
the average boarder," she said. by
good meals, / mean wholesome food,
we'll cooked and plentifully served and
sufficient variety to make the dishes
tempting. Nothing will cause dissatisfac-
tion among boarders quicker than to
have tie same menu repeated several
times a week I believe in constant
change. Instead of having a stereOtyped
dinner for Monday, Tuesday. &c, 1
would give az much variety in each
meal as IS possible. OF course, 10 do this,
new dishes must be tried daily, and
some one in the house must make a
practice of getting up tasty ones. Such
a lot depends, too, on selecting dishes
that 20 we'll together, and as the health
of those in the house is directly affected
by the food, some knowledge OF their
relative values is essential. l have found
that plain home cooking suits the great
est number OF persons, just as dessert
that is wholesome is most desirable
The Washington times., 1906-05-05
A Lily Luncheon.

A lily luncheon. to be given next Sat-
urday. promises TO be the daintiest af-
fair of its kind planned for many day.
Only white and green are allowed
true Easter lilies springing up. as
though growing. from a mass of green
foliage Lilies OF the valley, in cIus-
tiers, will be at every plate. each bunch
with a long wh3te-headed pin stuck
through it. ready to fasten 1t on.
In the dainty bedroom where the
girls are to take of their wraps, tall
vases of Easter lilies and squat green
bowls OF pure white pansies carry out
the color scheme stIll further.
The Washington times., 1906-05-05
CUT GLASS
Methods and Means of Cleaning and
Keeping It Shining.

Methods and Means of Cleaning and
Keeping 1t Shining.
Once every twelvemonth Tine glass
should be thoroughly polished with pow
dered French whiting After first slft-
ing the chalk or whiting through silk
gauze to remove all hard particles.
sprinkle the glass, that has previously
been freshly washed. with the powder.
When all has been thoroughly covered,
begin on the first piece with q a.soft cloth
and rub the whiting of. For the cut
tings use soft thick brush, holding the
glass with a cloth while brushing, never
with the hand. Wipe each piece over
with a soft cloth after Il is once poll
tshed and put away.
To first clean decanters and claret Jugs
drop few buckshot inside with about
half pint Of soda water and shake
vigorously. In the event OF the decan-
ters being badly crusted, fill with the
soda water and set away for FIVE or six
hours. Follow with a little vinegar.
rinse thoroughly with hot water and the
bottles viii be thoroughly cleansed. IN
the case Of very fragile bottles. alcohol
and coarse brown paper should be used.
From the stiffest brown paper obtain
able cut half dozen squares about
three inches across. Fold and crowd
down the neck of the bottle. afterWard
adding about half a cup OF alcohol.
can be used again. add clear water,
which is mediumly hot. let stand a few
moments and pour of. in the event OF
gelatine desserts having been served in
cut glass wash off first IN cold water
afterward with blood warm water. and
lastly hot water.
Housekeepers should be careful that
cut glass should not be washed off under
| the faucet. for. although the temptation
| is great, there is great difficulty In reg.
ulating the temperature and the conse-
! quence Is that the water viii often rur
so hot as to crack the glass.
In the case Of frosted glass pieces they
| should be thoroughly cleansed at least
| once q week with either soda or am.
monia water. using a stiff brush. II
washing Venetian or Bohemian glas,
| great care should be exercised SO as no
! to erase the delicate tracery.
The Washington times., 1906-05-05
TIL CoTneHed Saucepan ,

The tri-cornered saucepans. three OF
which just fit over the gas burner. are
much sought after. Each one holds six
p.nts. and the three use no more gas
than does a single saucepan. One of
the most popular sets is the combina-
ton cereal. custard. and poached egg
cooker. The big bottom pan is fitted
with an inside rim that will support
either the pan for the cereal or the rack
to hold the custard or the poached egg
receptacles. There are a half dozen
egg cups and the same number Of Gus
tard cups. The resourcefui housewife
fnds many uses for the small cups in
this day OF ramel.ins and molds.
The Washington times., 1906-05-05
Meals Should Be Served on Time.

Another point is to always have the
meals served on time Nothing annoys
boarders more than to have towait even
FIVE minutes after the appointed hour.
In order that there will be no delay in
preparing dishes, 1 have found that the
best plan is always to have the clocks
from ten TO twenty minutes fast then
the servants will rarely be late in get
ting them ready. Those who come late
must be considered in the meal schedule
the Same as those who are on time, and
an effort made to keep the dishes hot.
81 have found that the easiest way OF
pleasing every one is to have an elastic
meal hour and serve them for from
thirty 10 forty-five minutes after the
regulation time is over. Where there are
women IN the house the lunch hour is
the most difficult; they come in very
late from shopping and want just a cup
of tea. This means, Of course. several
dishes, and they should be as near right
as is possible considering the lateness of
the hour.
ITS not enough to have the dishes
well cooked, served hot and desirable
In every way. There should be a gener-
GUS supply of things and instead Of Civ
ing the boarders the impression that
they are stinted. encourage them to
eat all they want, and when they ask
for second supply be sure to have ii
ready and send in enough to make the
person feel certain 1t is the desire of
the establishment that she have all she
wants to eat. l believe that the average
individual never wants TO eat half as
much when she feels assured she can
have IL as when she knows she is stint
ed Then, too. think all persons should
be given the same quantities. whether
they have hearty appetites or care for
little. / would do this on principle. serve
all the same, for ] think there is often a
feeling of being slighted when one plate
is well filed end another meagrely sup
piled; 1t looks like favoritism.
The Washington times., 1906-05-05

be slightly puffy in the center, and q
pressed with the blade OF knife IL viii
feel firm, but not hard. When cut II
should be pink and juicy; II purple IT
Is still raw; IL dry and brown Il is over
cooked In winter or when the meat
has been taken from the ice Immediately
before cooking a little longer time must
be allowed in which 10 attain the prop
er temperature.
Broiled Steak.
Trim OF any excess or fat and wipe
with a damp cloth Rub the broiler
with n bit OF fat. Arrange the thick
est part Of the steak toward the back OF
the broiler. At first hold close to the
Goals. Turn every ten seconds until
both sides are well scared. the.i turn
each half minute. A steak one inch
thick win broil IN from four TO six min
utes IL liked rare; a little longer II pre-
ferred well done. When half done sea-
son both sides with salt and pepper. Let
a spoonful Of butter melt on the hot
minute over paper TO let sooty fat drip
of. Lay on the platter and turn once
that both sides may be buttered.
Broiled Chicken
singe. split down the back. clean. and
wipe with a damp cloth. Rub inside
and out with a little butter, then sprin-
kIe with salt and pepper. Arrange on
a creased wire broiler. Cook with flesh
side toward the fire at 6rst- When
| scared. hold n little farther away from
the fire. Turn occasionally on the skin
side. but be careful as it readily scorch-
es. A chicken weighing two pounds
| End a half viii take from fifteen 20
twenty minutes. IL not well done II
! viii be tough. Transfer to a hot plat
ter. and rub again with butter.
The Washington times., 1906-05-05
WAS IT You7

Somebody did a golden deed:
Somebody proved a friend in need;
Somebody sang a beautiful songs
Somebody thought, It's sweet TO Iive;'
Somebody thought, I'm glad to give
Somebody lived TO shield the right;
Was that somebody you?
Unidentified.