davidaulloa/AmericanStories huggingface dataset:
The Washington times., 1906-06-11
For Beauty Seekers.

\ bad-tempered woman can never be
beautiful
Cultivate graciousness, for II is na-
lures greatest beautifer.
Daintiness has come to be the modern
woman's chief charm
Harmony in dress pleases moro eyes
than costly gewgaws.
n well-balanced admiration of ones
self is a great beautifier.
If you have no thought for yourself
remember that others admire beauty.
Beauty may be only skin deep. but it
has more value than most kinds Of
plating.
Things which beautify an old woman
may detract from the appearance Of
the young girl.
French women never allow them
selves nor anyone else to suggest that
they are growing old.
Don't wait until tomorrow to think
of the graceful form and comely face.
for by that time middle age settles and
formidable crows feet will be with you
10 stay.
No woman need lack some kind OF
beauty. II nature has denied her a
beautiful face. she can make up for
il by acquiring a wonderful grace of
form. or such beautiful hands that she
can be the envy of her set
The Washington times., 1906-06-11

pends more time than she would be will
ing TO admit.
The beauty bath Of the belle begins
Soft water can be sometimes obtained
In the form Of rain water. And distill-
ed water can be had IL its cost is no OBJ
lection.
But for daily use take a basin Of clear
hot water and add TO IL a cup of boracic
acid This Is made by placing half an
ounce Of powdered bOraX in a bottle OF
water. The bottle is then shaken until
the bOrax IS dissolved Borax must be
added until no more of Il will dissolve
Then the bottle is set aside for daily
household use
With the hot soft water containing its
quota OF bCracic acid. the face is well
washed and il Is pientifully lathered
with the best of soap This need not be
a highly scented variety, but il must be
a kind that agrees with the skin
In the beauty bath the important
thing is 70 get the skin clean and clear
This can only be done by rubbing Il
and rubbing il with soap and water
properly prepared, OF course, or medi-
Gated. as the beauty doctors will tell
you When the face is well heated, and
well soaped, and well rinsed, the pores
Will be open and each and every one
will be free and clear.
But the beauty bath is a thing that
does not last long Like any other kind
of bath IL must be repeated as often as
needed, and professional beauties will
tell you THAI they need IT every day.
The Washington times., 1906-06-11
Why Women GSoOO Tired.

a wise counselor tells tired women
that it is not the work they do that tires
them, it is the way they do it. The
woman whose work is never out Of her
mind is the woman who is always tired.
The farmers wife doing a weeks work
IN her imagination, after she goes to
bed the bookkeeper searching in her
dreams through columns of figures for
an obstinate balance-all these are tired
because they do not know what it is to
have mind at ease.
A story is told of a conscientious wor-
rler. who. hurrying about her work.
slipped and fell. The result, a broken
hip, placed her for weeks out Of reach
of the things which must be done"
Weeks of lonely rest brought her a new
perspective OF life. and a conviction that
peace of mind is more than pies and
cakes. Realizing at last that the worst
enemy of good work is worry, she after
ward said with a smile. my broken hin
saved my life and soul"
The Washington times., 1906-06-11
HANDY SHIRT WHIST BOX
How a Clever Woman Can Make Use of
an Unused Trunk.

A general utility box of generous pro
portions may be easily fashioned from
a steamer trunk which IS out Of use.
First. put a layer OF pasteboard on top
and tack the handles fat against the
sides Then cover the outside with bur
lap, denim or tapestry, using either the
tfniest of UIhOlsterers' tacks or the
brass or cOpper-headed kind. The latter
may prove more artistic for the outside
If dark material is chosen-as the
tacks will have TO be put in in irregular
fashion, owing to the metal trimmings.
Hasp and catches nav be easily covered
by drawing them through Sits made in
black jap-a-lac. Tho catches may be
left uncovered at the sides. if desired.
and touched up with gilt and copper
paint to match the tacks. or with dull
black jab-a-lac. The catches may be
treated in the same way, or covered by
a knot Of upholstery cord and tassels. Of
the same tone as the burlap- Tack sham
handles of the cord at the sides when
completed. Line the box with a dainty
fiowered cretonne. Two yards of each
material will be required.
The box may be mounted on standards
transferred from an antique sewing ma
chine stand picked UP at one OF the
secondhand furniture shops. These
when screwed to the floor hold the box
steady, and at just the right height for
milady'S convenience
The Washington times., 1906-06-11
A Bag-LIfing Bishop.

A funny story Is being told of the
bishop Of SouthweII. which has the
merit Of being true.
The bishop was recently at Derby
station and was walking toward his
train when he recoHected that he had
no ticket Placing his handbag on a
seat. he rushed 20 the booking Office
and on his return picked Up what he
imagined was his bag He Ind hardly
turned away when a man came out Of
the refreshment room and, seeing the
bishop with his handbag, cried at the
top OF his voice: Hi Stop himl He's
taken my bag, Stop him.
The bishop. when he looked at the
bag, was Mortified TO find he had
picked up the wrong one The cause
OF the mistake was that the stranger
had placed his bag by the bishop s,
and the bishop not having noticed IL,
and seeing but one bag, naturally be-
Heved IL TO be his own, says Home
Notes.
The bag incident caused quite a COM
motion, and much merrimeut resulted
when the supposed thief was discovered
to be none other than the bishop Of
SOuthWeii
The Washington times., 1906-06-11
Seen IN TIE Shops.

An odd-Iooking but most attractive
jar, not very deep. but beautifully blend
ed colors in green, pale. brown, shad-
ing into black.
A new style japanese porttere. IN
stead of the conventional beads and
bamboo, IL was made Of red, green, and
yellow tiny pieces Of wood fiber tied IN
punches, making it very odd and attrac-
tive. Each end was finished with a
bead
A small box, with tiny mirror inside
OF the I'D. and in the box a piece Of In
dian ink and small brush to use for the
eyebrows.
4 set for the hair. consisting of two
side combs. back combs, and barette of
yellow eeIIuloid, with 4 faint tracing Of
silver decorating them
A new automobile vel has all AROUND
the sides and ends a double accordion
plated ruf1e two inches deep. attached
10 the veil by tiny entredeux- When
ADJUSTED OF the hat one edge falls lust
below the hat brim, making II very
attractive.
White wells. with satin striped Dor
oers, on which are sprinkled graduated
polka dots IN different colors.
A white silk parasol had two huge
lunches Of purple vioIets painted on
by a white painted ribbon and bow
knots.
A beautiful chemisette OF sheer hand
kerchief linen had embroidered IN
French handwork a swirling bowiCnOt
fnterspersed with rOsebuds-
A beautiful scarf Of pale cream color
applique, with fun ruffe all about
the edge
The Washington times., 1906-06-11

killed, I should never hesitate to pur-
chase ii, because I would be sure that
1t had not been dead long. The eyes.
too, should be full and bright. for after
two or three days they generally grow
dull and appear to sink into the head.
AS to tenderness of the flesh. If IT Il
mostly white or creamy in color, instea~-
Of dark. 1T is proof that the fowl is fat and
win be much better In flavor than one
with a preponderance Of grayish inert,
and as a rule more tender.
THE flesh should be firm and soongy,
so that when touched the imprint of a
finger or end of a skewer will leave an
indentation but for few minutes. The
surest test for the age and possible ten
derness of the chicken IS to feel the
end OF the breast bone. If 1t is gristle,
then the fowl is young and therefore
should be tender. but if it has hardened
into bone, the chicken is more than
eighteen months old, and one must not
expect that ii will be as good in flavor
or as delightful to eat as a broiler.
It's the bill of a squab that gives the
assurance 10 the buyer of the birds be-
ing fresh and young. If the bill and
head bend readily with a slight pressure
OF the fingers the pigeon is young As
10 the flesh the fatter and whittier IT is
the better she meat will taste, for like
chickens, when the flesh Is dark, the
bird will rarely be so sweet or tender.
white celery fed ducks that never go
near the water are not desirable for
roasting. The flesh should be firm and
solid when tested with a skewer; incl
dentalIy the bill should be supple, as
should the wind-pipe when the neck is
squeezed AS the ducks get older tho
flesh becomes yellow and the wind-pipe
grows so hard and stiff that that il does
not give when the fingers press it.
Turkeys should be tested in the same
waV that chickens are tried -
The Washington times., 1906-06-11

One Of the simplest and easiest ex-
ercises for developing the chest IS
doubling up the fists as tightly as you
can, bringing them together in front.
with the arms raised so as 20 be hori-
ZOntal. While keeping the arms on a
level with the shoulders. slowly separ-
ate the fists, as widely as possible. This
exercise develops the great breast mus
cles, as well as those OF the shoulders
and back. Messages VIII also be found
70 be beneficial. The same exercises
that are prescribed for reducing the size
Of the hips o. persons whose hips are
too large viii increase the size Of the
hips in other persons where these are
undeveloped- Exercise improves the
bodily symmC try, attracting flesh from
over-developed parts and supplying II
TO those parts where II is most needed.
A good exercise, which brings into play
the muscles CT the whole body, is as
follows: Interlock- the fingers. with the
palms extended outward. the arms
stretched in front as straight as pos
sible. and the body bent forward. With
the fingers still locked. bring the arms
up so as to en,irCle the head, and then
bend the body as far as possible. first
TO one side anC then to the other Next
carry the h.lr-s, still locked together.
high above the head This puts all the
muscles Of the trunk on the stretch.
The last movement IS TO carry the arms
as far back x the head as possible.
while keepins them stllI firmly ex-
tePded.
The Washington times., 1906-06-11
Notes.

The iodine bottle should never be left
uncorked on the dressing table, as .ts
fumes will quickly cOrrode Jewelry and
metal toilet articles
There is a new naptha soap on the
market which cleanes delicate materials
almost as wen SIS gasoline and similar
infiammables. II IS a great convenience
TO those who fave to do their securing
by gaslight. Moreover, this kind may
be used in hot water as well as cold.
Furniture which has been refinished
with mission stain, If inclined to smut
of, may be retoucheG with another coat
of the stain mixed with a dryer of boilee
linseed oil. When dry. all the exposed
parts should be thoroughly rubbed with
a wooden cloth.
The genuinely useful talcum puff is one
that can be used without a mirror
while shopping. at the matinee, OF
wherever Il must be used unobtrusively
and which scatters no superfiuous
powder. This dainty perfumed pad
comes in a silken oval, with eiderdown
face which lets just enough powder
through. and has a ribbon loop for in
serting the hngers-much on the order
Of a ruhber-face brush. It is a decided
Improvement over the perforated
chamois puff.
The Washington times., 1906-06-11
HOWE, ITS PROBLEMS AND INTERESTS
'@8sW see
INQUIRY COLUMN

Letters to tie Voman's inquiry Column
are invited. They should be addressed
to Editor Woman's Inquiry Column,
Washi gton Times, and should reach
the cInre before Saturday to insure
an answer the following week. Each
letter must bear the full and correct
signature and The address of the
sender. not for publication, but
merelv as an evidence of good faith.
Unsigned letters will be ignored.
The Washington times., 1906-06-11
TESTS THAT WOMEN MAY
APPLY TO TELL GOOD MEAT
They Need Not Be Dependent Upon the Word
of the Butcher

II more women knew how to test
meat and fowls they would not only
have more tender flesh for their tables
but IN hot weather would often avoid
buying tainted pieces. Then, too, once
they can tell a fresh or tender steak or
"a chicken that has Just been killed,
they are no longer dependent upon the
mere word of the butcher, for they
can apply their own knowledge and be
sure that their selection is good.
A tenderlOin or porterhOuse steak
Should be plentifully streaked with fat
Rnd of a bright red color to be tender,
according to a prominent wholesale
dealer. when the flesh gets darker,
a deep red" he says, "a woman may
be sure that it has been cut for several
hours, perhaps. ard will not have the
delicious favor of the pieces that are
pf bright shade. If there is but little
Hat or white seams running through
the grain the meat Will not be as ten
der nor as good to the taste. Be
sides the color test, the tenderness of
the flesh may be largely determined by
pushing the dull end of a skewer into
st. If the wood is easily put into the
surface of the meat a person may be
sure that it is tender. but If there is
Assistance it is an unmistakable sign
that the flesh Is tough.
"A careful housewife or one who
wants an especially good piece of veal
Should not even consider outlets or
roast unless the meat is white and fat
For If ii is pinkish around the edges
o person may be sure that it is old
hnd viii not have a desirable flavor
Simple Tests for Lamb.
LAS for testing spring lamb and mutton,
the examinations are so simple that any
one could apply them with scucess. All
that is needed is to look at the first
3oints on either the front or hind legs
10 make sure Of the age of the animal
If these are square the purchaser may
be confident that the meat is lamb and
that It is under a year in age. but if they
are round then it is no longer lamb. for
until the animal is twelve months old
the joints do not get shaped TO round
ress. Like veal. the whittier the flesh the
better
Pork is easy to test. and many vo-
men who do not know how to tell other
kinds of flesh can pick out a good piece
of fresh pig. 1t should be a light pink
In color and generously streaked with
lat TO make either tasty roast or
desirable outlets. When the meat is red,
It is neither tender nor fresh and unless
good for the table.
"A general rule that may be applied TO
all meats as a test for tenderness Is TO
get them as near the bone as is pos
sible. In regard 70 beefsteaks il is in
Nariably true
There is no trick in buying hams or
bacon. for the fatter they are the sweet
ar and more tender the lean portions are
despite the assertions of many cooks
who declare that they always want
lean sides of bacon.
Poultry shows almost Immediately
when II begins TO age. and an inexperi-
enced market woman can readily detect
eiEns OF the lack of freshness in chick
ems, squads. ducks and turkeys.
Comb of Chicken Tells Age.
II would advise looking first at the
comb OF a chicken. and If it is blood red
and looks fresh as II 1t had just been
The Washington times., 1906-06-11
Strawberry Jam.

Hull ripe. dry Strawberries. being sure
the fruit is dry and clean, though not
necessarily large Weigh and to every
two pounds of fruit allow q pound and
a half OF sugar. Put into a preserving
kettle, mash, heat gradually, and cook
until a spoonful turned on cold saucer
jeIls. Put into Jars. cover with a round
branded paper or paraffin, then Tie
close.
The Washington times., 1906-06-11

cool
Is
knater be knono
in
patterned SILK showing mahogany blue
Of
with he lnger
The Washington times., 1906-06-11
Half Mourning Coiozs.

For the woman who is in haf-mourn-
ing come the prettiest linen collars Of
white. carefully shaped and edged with
a narrow applied hsm of black.
Sometimes, as in the loveliest of the
French mourning handkerch:efs, the coll
lar is embroidered. the embroidery wan
dering of and on the black hem, and
softeniEg, the sharp contrast.
The Washington times., 1906-06-11

Lemon juice can be preserved in a
syrup. Boil the juice from one dozen
lemons till clear, with two pounds of
white sugar to each pint. A pint of
water should be added 70 the pulp. and
this strained with the juice Of the lem
ons. Boil 10 minutes, stirring all the
time. Bottle for future use. This makes
a nice drink An excellent way in which
to preserve lemon juice in its purity Is
the following, Roll the lemons 20 make
them squeeze easily. Squeeze the juice
in bowl. and strain IL through muslin
which viii not permit a particle OF the
pulp to pass through. Have ready one
half and One-QuarteT ounce phials. per-
fectly dry. FIJI them with the juice so
near the top as only 10 admit One-half
teaspOOnful of sweet oil in each. or a
little more If for larger bottles. Cork
them tightly and put them in q cool.
dark place. When you want the Juice.
open such a sized bottle as YOU will use
in a few days Wind some clean cotton
on a skewer and dip Il in 70 absorb all
the oil When the OIL Is removed the
Juice VIII be as fine as when first bottled
The Washington times., 1906-06-11

Editor Womar's Inquiry Column:
Have you formula for putting up
lemon juice so that II can be used from
time to time and viii not spoil?
TRAVELLER.
The Washington times., 1906-06-11

Editor Woman's Inquiry Column:
What viii develop the chest and hips?
READER. 2
The Washington times., 1906-06-11

1t is no great matter to live lovingly
with humble and meek persons. but he
tnat can DO so with the peevish and
perverse-he hath true charity.-Home
The Washington times., 1906-06-11

The woman should wear any dainty
light sumner gown. long gloves. and,
II the gown is white, white shoes and
stockings and her most becoming hat.
The man should wear a frOck coat
gray striped trousers, white or gray
vest, and gloves TO match. His linen
should be Immaculate. his tie white, or
of a light material. II he cannot wear
a frock coat he should wear a black
cutaway. The costume you describe
would be incorrect.
The Washington times., 1906-06-11

Editor WOman's Inquiry Column:
Give me the correct form of dress
for a man and a woman TO wear 20
noon wedding followed by a breakfast
Also, If gray sack coat, with gray
gloves, is permissible for a man who
is too short 10 wear the conventional
frock cOat2 IGNORANT.
Churchill standard. (Fallon, Nev) 1903-1908, 1906-06-02
=REE TRIAL FOR TEN DAYS

To every thousand population in
this country there are just z dozen
people troubled with bunions. The
torture they suffer is unnecessary, for
there is a device that is absolutely
guaranteed to remove the pain the
moment it is applied. This device is
available to try for the mere asking.
Z We can afford. to make this offer
because we did it successfully last
Churchill standard. (Fallon, Nev) 1903-1908, 1906-06-02

In these days of so much talk about
pure foods, and with the protective
legislation by Congress on the subject,
the bulletin of the Bureau of Chem
istry, Department of Agriculture, on
Some Forms of Food Authorizations
and Simple Methods for Their Detec-
ton is very timely.
Since the middle of the last century
the subject of food adulteration has
attracted a constantly increasing
amount of attention. In this country,
however, very little was done in this
line until about 1880. In 1881 the
Division of Chemistry began the study
of food adulteration, and since then
has given a great deal of time to the
subject. Since 1898 the origin and
place of manufacture of the foods
studied by the Bureau have been care
fully noted and special attention also
given to imported foods.
In 1888 the first practicable food
inspection law in the United States was
Churchill standard. (Fallon, Nev) 1903-1908, 1906-06-02
Selling Chicks IA Day Old.

The Matching of chicks in quantities
and then selling them direct to poultry
breeders aud fanciers is a business that
is developing all over the country,
largely doing away with the bother OF
sitting hens and the detail and atten-
ton entailed by operating an incu-
bator. The plan is simplicity itself.
Experienced incubator operators put in
substantial Matching plants solely for
the production and immediate DISPOSE
ton of chicks direct to poultry people,
both amateur and professional. For
the most part the new method possesses
some range in its application. 1t has
been found that day-old chicks will
bear shipment to a considerable dis
lance, and that a car ride of from ten
to fifteen and twenty hours is not con-
sidered extra hazardous. Prices Ior
day-old chicks are a matter of barter
between seller and buyer, something
depending on the breeds and strains,
but usually ranging $3.50 and up per
dozen.
There are several establishments in
this country which make this an eX-
elusive business, and enjoy a Matching
capacity of from 1000 to 5000 eggs at
a time. All report a healthy demand
for their living product at remunera-
tive prices.
Churchill standard. (Fallon, Nev) 1903-1908, 1906-06-02
FOOD
GUY ELLIOTT MITCHELL.

facturers that the addition of a pre-
servative to food does not properly
constitute adulteration because the pre-
seryatives added are of greater COM
mercial value than the foods them
selves. Such a claim, however, seems
to be mott ing but a play upon words.
For instance, benzoate of soda has a
greater commercial value, weight for
weight, than tomatoes, and the claim
has been made that for that reason
its addition to tomatoes actually in
creases the expense of the preparation
of tomato eatsup. As a matter of fact,
however, it permits the tomato pulp
to be prepared in large quantities and
preserved in barrels in a much less ex-
pensive way than can be done without
its use. 1t is evident, therefore, that
even though the pre~servatiye employed
is more expensive than the substance
to which it is added, the addition is
really made for the purpose of cheap
ening the product. 1t is not for this
Churchill standard. (Fallon, Nev) 1903-1908, 1906-06-02

try, into New England, where large
fattening yards are conducted. These
yards are large plants with lots, some
thing like the stock yards of the large
cities. only smaller in size. The geese
are placed in the enclosures and fed
for heavyweight and fine finish to be
dressed for market. AS many as TO-
600 geese I gathered at one OF two
points in Massachusetts, and fed in
this way for the winter markets. 1t
takes several weeks to properly finish
them and new supplies are constantly
coming in TO replace those that are
sold off. The profitable demand for
geese of this kind extends over a period
of from nine to twelve weeks. begin
ming just before Thanksgiving and end
ing in January.
No attempt has yet been made in
this country for the excessive fattening
of geese. such as is carried on in Ger
many, those so fattened with us being
only prepared to a finish for roasting
nor has fattening or feeding for the
excessive size of the livers ever gained
any consideration here. The major
per cent. of all the geese brought into
the markets for general consumption
are sold and the demand for them
Churchill standard. (Fallon, Nev) 1903-1908, 1906-06-02
PAIR OF GRAY AFRICAN GEESE.

where the feathers are just right to be
plucked from the carcass without hav-
ing the bad appearance that of neces-
sity must be present if there is a large
amount of down or short feathers
showing. Geese, to be properly mar
keted at their best, should be plucked
at the right time, then fed and cared,
for so as to be ready for killing just as
the new growth of plumage is full and
complete and ready to be stripped clean
and clear from the body at killing
time. This is the scientific part, next
to the experience in the handling, feed
ing and caring for. which bring such
large numbers to the finest finish and
most desirable condition for selling in
the market.
1t is a sight n would never forget
to see eight or ten thousand of these
geese confined in lots or runways being
fed and cared for 'by attendants to
bring them to that perfection of mar
ket poultry not usually seen outside of
New England and New York City.
II. +. McGrew.