davidaulloa/AmericanStories huggingface dataset:
The commercial. (Union City, Tenn.) 190?-193?, 1907-12-13
SENATOR TAYLOR SPEAKS
At Annual Dinner of the Tennessee
Society.
ADDRESSES THE MONEY DEVILS"

New York, Dec. 1.-THE lust
for gold and the hunger for power
have ridden rough shod over liber-
tyand love and law and hung their
banner over every capital and ev-
cry mart. The jingle Of gold sounds
even in the laughter of modern So
ciety, and the eyes Of the church
are jaundiced with it. We have be-
come Nation of gold worship
pers. | fear that If the American
people in their present spirit we're
transplanted to the heaven above,
they would tear up the golden
streets in three hours and levy a
tax on the harps of the angels for
the benefit of American industry"
Thus spoke United States Sena-
tor Robt. l.. Taylor, of Tennessee,
in a speech on corruption and greed
for gold at the third annual dinner
of the Tennessee Society tonight.
Senator Taylor declared that in
New York all the dreams of fren-
zled finance are inspired, and that
this city was the greatest gambling
center Of the Western hemisphere.
The American people are in revolt,
and the concentration of wealth is
''the gathering storm that dances
on the horizon of the FUTURE" de-
clared Senator Taylor.
Launching into an attack on cor
porations and railroads, Senator
Taylor said: s'Can not our corpo-
rations find some plan of co-opera-
ton with labor without trampling
under foot the goose that lays the
golden egg9 Can not our Govern
ment give US a sufficient volume of
money to meet the ever-increasing
volume of business under our iagg
Can not 1t give guarantee to citi
zeps that their depositsin thebanks
will be secures Task these ques-
tions here tom light because you
are the money devils and you will
have to answer them. 'Look
at the clouds of trouble that are
The commercial. (Union City, Tenn.) 190?-193?, 1907-12-13
A CRAZY MAN.
Found Eating an Egg, Shell and all
People are Amazed

People are Amazed.
A crazy man was recently found eat
ing an egg-shell and all and it was de-
clared additional proof of his insanity,
as every one realizes that the shell
has no food value, and is both indiges-
tible and injurious. 1t is just as crazy
for sane person to swallow a lot of
cod liver oil to get the benefit Of the
medicinal elements contained therein
as for the crazy man to eat the egg,
shell and all.
Scientists agree that the oil or greasy
part of cod liver oil has no medical
value whatever, and only upset the
stomach and retards recovery, but it
is the medical elements enveloped In
the Gods liyers and their oil which re-
present all the tonic and curative
power of that famous old remedy.
Vinol contains all the medical, cura-
tive elements of cod liver oil, but. is
entirely free from oil, and is therefore
the best strength creator and tonic re-
constructor possible to obtain.
The reason Vinol is so far superior
to the old-fashioned cod liver oil and
emulsions is because it is made by
scientific, extractiye and concentrate
ing process from fresh Gods livers,
combining with peptonate of iron all
the medical, healing, body building
elements Of cod liver oil, but no oil.
Vinol Is unexcelled to restore health
and create strength for rundown, de-
bilitated, tired, oyerworked people old
people, weak women, nursing mothers,
puny, ailing children, convalescents,
or for people suffering with bard
colds, hacking coughs. incipient con-
sumption and bronchitis. Try it. II
1t fails we will return your money.
The Bed Cross Drug Store, Watson s.
Kinney. Props.
The commercial. (Union City, Tenn.) 190?-193?, 1907-12-13
Marriages..
Estel France and Florence Touh,

Estel France and Florence Touhey.
j. E. Williams and Nellie Wright.
Calvin Il. Upchurch and Sadye M.
Howell,
Ben r. Hefley and F'loy e. Aaron.
Malcolm r. Patterson and Miss Ma
ry Russell Gardner.
Thomas Worsham and Miss Bertha
Hutson.
Q. R Henderson and Mary D. Mid
yeti.
L. p. Noah and Mrs. Matte Neb-
lett.
Perry Sawyers and Miss Ola Thomp-
son.
The commercial. (Union City, Tenn.) 190?-193?, 1907-12-13
How's This?

We offer One Hundred Dollars Reward for any
case Of Catarrh that cannot be cured by Halls
Catarrh Cure.
r. ]. CHENEY s. CO.. Toledo, o.
We. the undersigned, have known + j. Cheney
for the last Is years, and believe him perfectly
honorable In all business transactions and 6fiarl-
cially able to carry put any obligation made by
his firm.
WALDfNc. KINNAN & MARVIN,
Wholesale Druggists. Toledo. o.
Halls catarrh Cure is taken internally. acting
directly upon the blood and mucous surfaces Of
the system Testimonials sent free. Price rs cents
per bottle. Sold BY all druggists.
Take Halls Family Pills for constipation.
The commercial. (Union City, Tenn.) 190?-193?, 1907-12-13

Notice to bank depositors. We
take your checks or certificates for
m erchandise and save you 20 per
cent on clothing and shoes. -W G.
Claget & Co.
The commercial. (Union City, Tenn.) 190?-193?, 1907-12-13

Use Dahnke- Walker Milling Co.
-four. home product, and guaran-
eed,
The commercial. (Union City, Tenn.) 190?-193?, 1907-12-13

You've tried the rest, now try the
t-Sunshine Flour
The star. (Reynoldsville, Pa.) 1892-1946, 1907-10-30
LAWN AND G ARDEN SEATS.

tree with wide fiat strips set an inch
apart for the seat proper. The backs
are made to conform symmetrically
to the outline of the seat, and are
built so that no portion touches the
bark Of the tree.
Rustic seats and chairs are not
| without their champions, and their
number does not seem to show an
appreciable decrease even though the
sentimental persons have learned
| that rustic seats are turned out by
the dozens by manufacturers in the
hearts OF some of our populous cit
les. 1t has been urged, half in earn
est and half in jest, that the ma
chine-made rustic seat is the best an
pearing rustic seat ever invented. A
| genuine rustic seat is a thing of
beauty, but to rest upon, back to
back, is often task for a contortion-
ist.
Not everyone who has a lawn IA
enough of carpenter to make these
lawn seats, and again some who are
blessed with sufficient mechanical
ability do not have the inclination to
use it, so in six cases out of ten a
carpenter is called in to do the work.
While the initial cost of these home
made lawn seats is higher than that
OF the manufactured, ready-to-sit-on
article, they possess o higher value
because each is an original pattern.
more substantial and will last much
longer.
a carpenter is not, however, abso-
lutely essential. Measurements can
be made, the number and size of the
pieces set down and the order given
to planning mill, which will deliver
the separate pieces to you as ordered.
The labor necessary to put these
pieces together is practically nil. lust
enough to take up a part of a morn
ing before going to the office or an
afternoon away from the store. And
then in the end it is all your own.
ana with garden seats, as with every-
thing else, there is a secret apprecia-
tlon OF the comforts our own handi-
work has brought which has no mon
ey value, and it is this feeling that
makes a lawn or garden a place
where weary limbs and tired nerves
VIII find comfort and quiet repose.-
The Home Magazine.
The star. (Reynoldsville, Pa.) 1892-1946, 1907-10-30

The following recipes have been
tried and not found wanting in our
home: After the jowls are removed
and the remainder of the heads pre-
pared for cooking boil until the bones
slip from the meat, remove the heads
from the broth, salt, let stand until
the grease comes to the top; remove
the grease, and as soon as the broth
boils stir in cornmeal Just as for
plain mush. This is good warm or
sliced cold. Some prefer it we'll sea-
soned with pepper and sage; some
prefer just salt. AS soon as the heads
are cold remove all the bones and
gristle, run the meat through a chop
per, season with salt, pepper and
sage, pack in a crock, weight and
serve cold in slices.
The liver that is not wanted for
pies cook with the heads, or in the
head broth. Cook until done, then
allow it to cool in the broth. This
prevents its being so dry (and this is
true OF any meat). Run through the
chopper, season with salt, pepper and
sage and mix in enough of the broth
to make it moist, pack in crooks or
dishes, weight and serve cold in
slices; this is liverwust.
There are some families who do
not relish this dish at all. These
should mix the ground liver with the
head meat, part of it at least.
The liver for frying should be
sliced thin and allowed to stand in
salty, cold water several hours, then
drain, roll in cornmeal and fry brown
in hot fat; when well Drowned pour
in boiling water, cover tightly and al
low it to stew for twenty minutes,
uncovered, and when almost dry re-
move to hot platter. Thicken the
gravy with flour and milk, season
well and serve in separate dish.
The hearts should be soaked in
cold brine until all the blood is
drawn from them. Boil until tender
with piece of jowl, or other fat
meat; allow them to remain in the
broth until cool, then slice and serve
so, or fill the cavities with q good
dressing and bake until brown. Cover
the heart with thin slices of bacon
while it is baking. A calf heart is
most excellent this way, and a hog
heart almost as good.
After the tongues have been scald-
ed and skinned, cook with the heads
or hearts and remove the broth while
yet warm, shape in circle, press
and when cold serve in thin slices.
All these meats should be cooked
in seasoned broth, that is, seasoned
with salt and pepper, the powdered
sage should be added afterwards, and
the sage will powder much better If
it is heated in an oven, then pow
dered as soon as cool. Use care to
not scorch the leaves else it will be
ruined.-lndiana Farmer.
The star. (Reynoldsville, Pa.) 1892-1946, 1907-10-30

separate blouse as liked, while 1t is
adapted to all the light weight ma
terials of indoor wear. In the illus
tration it is made of crepe de Chine
piped with velvet, with the fancy col
lar of taffeta embroidered, while the
guimpe isof asimple embroidered net.
But while the crepe de Chine is both
graceful and very fashionable, it is
only one of a great many suitable
things. All the pretty soft silks and
woods are adapted to the design, and
1t can be varied in a number of ways.
The fancy collar and the belt can be
made of the same material or of a
contrasting one as liked, or the belt
can match the waist, while the collar
is made of all over lace or some sim
liar material. Again, the guimpe be-
meath is adapted to all the nets and
laces and also all the lingerie mate
rials, while still again the over blouse
could be made of such material as
cashmere or yelling, while the blouse
Is very thin silk or chiffon of the
same color.
The guimpe is a simple one with
plain front and backs and with the
full elbow sleeves. the over blouse
is tucked in a novel and becoming
fashion and includes sleeves that are
graceful and that fall in pretty folds
and lines. There is shaped belt to
which the over blouse is attached and
the closing is made invisibly at the
left of the back.
The quantity of material required
for the medium size is three yards
twenty-four, two and one-half yards
twenty-seven or one and three-quar-
ter yards forty-four inches wide, with
three-quarter yard of taffeta for the
collar and belt and three and one
quarter yards eighteen inches wide
for the guimpe.
The star. (Reynoldsville, Pa.) 1892-1946, 1907-10-30
sf1bEzaffa,F 1Iz4IIe

and they surely will, very rapidly al
ter they once get In there. An artif1-
cial starter may be used, but this is
not absolutely necessary.
A good starter is prepared by TAX
ing a little buttermilk forty-eight
hours before the cheese is to be made
and mixing it up thoroughly with a
little skim milk; in ntwenty-four hours
this starter will be ready to be put
into the skim milk to be turned into
cheese. Warm the skim milk to
about sixty-five degrees. Within
| twenty-four hours this milk should
have mild acid flavor and be thick
ened. The proportion of starter
should be about five per cent. of the
whole amount of skim milk used.
Good success can also be obtained by
using simply pure buttermilk as a
starter, but the operator will have to
watch very carefully to see that the
buttermilk used is not too sour, for
that will make the cheese taste too
strong; on the other hand o mild sour
taste in the cheese is desirable.
When the milk is fully ripened,
heat 1t very slowly to ninety degrees
and keep it at that temperature for
about half an hour, for the curd will
take that long to heat through thor
oughly. Stir the milk slowly during
the whole time that 1t is being heated
so as to have the whole mass heat
evenly. After this has been accom-
plished drain the cheese with cheese
cloth until the whey stops dripping
Mix enough salt with the cheese to
suit your customers taste If you
know what it is; if not, suit your
own. Work the cheese little while
mixing the salt until 1t is a trife
pasty; then add as much cream as the
price that can be obtained warrants.
Some customers will pay a higher
price If more cream is added. Put
the cheese into small balls and wrap
it up in regular butter paper. This
VIII make a nice appearing package,
which will greatly facilitate the sale
of the cheese and improve the price.
A much higher price can often be OBJ
tanned from the use of skim milk by
making it into cheese than by feed.
ing it to live stock.-J. Rather, in the
Country Gentleman.
The star. (Reynoldsville, Pa.) 1892-1946, 1907-10-30

The refuge from the city and its
atmosphere, care and money grub
bing, was well enough, but all who
sought an escape were not able for
one reason or another to get into the
country. Naturally they have been
doing the next thing, bringing the
beauty of growing plants, budding
and blossoming, to them, and they
have without doubt changed the
atmosphere of the home life much to
its betterment
But even with a different environ
ment, it would seem that there still
remained problem 1t may not be
a serious one, in fact "how to enjoy"
might resolve itself into the mere
premise that enjoyment was purely a
mental condition and subject, there
fore, to an endless argument hope
lessly entangled with the intricacies
OF unproven theories of psychology.
In any event, physical comfort is es-
sential to the full appreciation of the
beautiful, as those will testify who
have tramped through art galleries
or along the Grand Canyon with
blistered feet.
10 enjoy your lawn on your flower
garden for any length of time, to
really get into its atmosphere and
breathe its fragrance you should sit
down. The most artistically arranged
Hover garden with its graveled paths
lined with ribbons of growing plants
or blossoms seems to offer you only
an avenue for present enjoyment, and
lack OF garden seats, or places to sit
down and rest, make the grounds as
forbidding by their absence as the
legend, Keep Off the Grass" does
by its presence.
Lawn seats, lawn swings, chairs
and hammocks are so plentiful, va
ried, comfortable and reasonable in
price nowadays that there appears
but small excuse for their absence
upon any lawn or garden. They are
made in devious patterns and some
are fitted up with patent contri-
vances, all intended, (and a good
many live up to their purpose) to
make the home-owner comfortable.
There are, however, a number of
lawn seats which, because of their
unique patterns, have a special ap-
peal, and though they are somewhat
unusual in design they do not lose
their value for purpose of repose.
From a purely decorative point of
view they have marked an advance
over most of the lawn furniture on
sale in the stores. A great many ad
here to straight lines, and indeed
some of them partake of all the
requisites to be placed in the mission
style class. OF course, the size of the
lawn should have great deal to do
with the way the lawn seats are
made, for a great, long, ponderous
seat at the rear of very small lawn
area would be such a glaring in con-
gruity that the tentative invitation to
rest would be withdrawn from your
mind by picture of yourself trying
to be inconspicuously comfortable in
that particular place.
The semi-circular or rectangular
benches. built of good, strong mate
rial, and looking sound and substan-
tial, with a round or square table
Just within reaching distance, are
exceedingly popular, and are partic-
ularly adapted, of course, for lawns
and gardens Of considerable area.
Usually these benches are capable
OF comfortably seating from six to
nine, but the design has been success
FULLY reduced in size. When made of
The star. (Reynoldsville, Pa.) 1892-1946, 1907-10-30

lighter material and intended to seat
comfortably but three they have .
cozy look and invite little chats with
her or suggest sessions with books
and magazines, with the little table
right handy to hold the fruit, cake,
Ices, tea or whatever the delicacy the
appetite wishes to daily with on a
lazy day.
The tree-seat everyone can not
have, for the very good reason that
all lawns are not provided with trees,
and all trees are not trees for tree
seats. The tree-seat is very an
cient scheme for resting place and
the fiction of years ago dwelt with
tender interest around the tree-seat
which was the trysting place. Upon
large estates in this country the tree
seat is frequently found, In England
1t is quite common. They are made
either square or circular about the
The star. (Reynoldsville, Pa.) 1892-1946, 1907-10-30
Dipping Angoras.

Although the Angora is not sub
ject to the sea mite which infects
sheep, yet he has a parasite which
seems especially adapted to him. The
goat louse has been upon the Angora
ever since he landed in America, over
nifty years ago. Some of the older
breeders used to say that the Angora
was not healthy unless he was lous,.
To-day we know that it is impossible
Tor goat to be in prime condition
and lousy at the same time. The
question arises, how shall we get rid
OF the lice upon the goat? Some
have tried blue ointment, rubbed into
the groin or accessible parts of the
animal. This is only partially sue
cessful, and the danger attending the
use OF mercury is extreme. Modern
methods suggest the use of dips. The
parasite is external and will die if
suitable germicides are applied di-
rectly to the germ. But, having killed
the louise, we still have the nit or
! egg Of the louise to deal with. Prob
\aply we cannot use dip strong
enough to penetrate and kill the egg
without injury to the goat. There
fore we must wait until the eggs
hatch and then kill the louise. This
acquires a second dipping, and this
dipping must be done before this
generation has time to lay its eggs.
This should be between six and eight
days after the first dipping
Epitomist.
The star. (Reynoldsville, Pa.) 1892-1946, 1907-10-30
Blouse or Shirt Waist.

Simple blouses are among the most
fashionable Just now, there being
very great tendency toward restric-
tion In the use Of trimming. This one
is made In distinctly novel fashion
and is eminently attractive, yet Is
absolutely free of over elaboration. In
the illustration the material is hand
kerchief linen and the fronts are
made to lap one over the other, while
both they and the cuffs are finished
with little frills of the lawn, but thu.
edges could be simply stitched, or
frills of embroidered edging could be
used, or again the waist could be
made with plain hemmed fronts, as
shown in the small view. Madras,
linen and all the washable walstings
and also taffeta, messallne and other
lightweight silks are appropriate as
well as the Scotch and the French
fannels that are so desirable for the
first cool weather and for travelling
at all seasons of the year. The turn
over collar, either made of the ma
terial or separate one Of linen, can
be worn with the waist or 1t can be
finished with neck-band and worn
with a regulation stock.
The waist is made with the fronts
and the back. The back is quite
plain, but the front Is tucked at the
The star. (Reynoldsville, Pa.) 1892-1946, 1907-10-30
Food Value of a Quart of Milk.


Much attention is now being paid
to the selection of feeds for our farm
animals and but little heed is given
to the comparative value of foods for
the human family. We quote the
following paragraph from Prof. At
water:
"A quart of milk, three-quarters Of
a pound of moderately fat beef, sir
loin steak for instance, and Ave ounces
Of wheat -four, all contain about the
same amount of nutritive material;
but we pay different prices for them
and they have different values for
nutrient. The milk comes the near
est to being perfect food. 1t con-
tains all of the necessary ingredients
for nourishment, but not in the pro-
portions best for ordinary use."
Scarcely any of us realize what a
valuable food milk is until we COM
pare it with something else that we
considered very good and are accus-
toned to paying rather high price
for 1t. Three-quarters of pound Of
sirloin steak sells for about fourteen
rents and quart of milk for from
five to seven cents.
1t is not customary for the Ameri-
can people to look at the nutritive
value of foods, but they purchase the
foods that suit them, regardless Of
the amount Of nutrients that they
contain. If more attention were
given to the purchase of foods upon
the basis Of nutriment, more milk
would be used and less sirloin steak.
-Hoard's Dairyman.
The star. (Reynoldsville, Pa.) 1892-1946, 1907-10-30
LAWN AND GARDEN SEATS.
BY FREDERICK KLEIN.

Perhaps no single condition better
reflects the increase of our country g
prosperity and its effect upon the
home life of those who have shared
In the material well-being than the
growing love of the beautiful and
particularly with the increased orna-
mentation of the home grounds, be
they large or small, with trees, shrubs
and decorative plants. Twenty years
ago-even ten years ago-no such
interest and affection was manifested.
The suburban residents, with their
horses, cows and chickens, were such
an inconsiderable few that the pub
lie took but languid, humorous,
and somewhat cynical view of these
disciples of the simple life.
The star. (Reynoldsville, Pa.) 1892-1946, 1907-10-30

TIE rack is easily made, and lambs
cannot get on top of the hay. Make
the frame out of two by SKIS, says
Farm and Home. For the end pieces
at the bottom saw two by SKIS dag
onally. The rack should be thirty
inches high above the cross pieces
and two feet wide. There should be
brace frame every four feet. II
the sheep are to feed only on one
side, make the rack eighteen inches
hlgh.
The star. (Reynoldsville, Pa.) 1892-1946, 1907-10-30
How TO Make Cottage Cheese.

The manufacture Of cottage cheese
on the farm can be carried on very
extensively and some profit can be
derived from it if it is properly made
and put up into neat packages.
Whole milk does not have to be used,
but skim milk can De used in every
case. The advantage in using skim
milk is that a lot of the butter fat
can be saved which would surely es-
cape into the whey. By using skim
milk all this fat can be saved and af-
terward added to the cheese and thus
improve the quality of the cheese to
"a great extent. In fact different
Grades of cheese can be made by SIM
ply regulating the amount of cream
added This addition of cream to
the cheese entirely changes the flavor
Aaf the cheese.
Twenty-four hours before the
cheese is to be made, the skim milk
should be set in a warm room having
q temperature of from sixty to sew
enty degrees. A starter should be
added to this milk so as to insure a
proper degree of ripeness. If start
er is not added, undesirable bacteria
are apt to get into the milk and thus
spoil its flavor to a great extent.
Even If the room in which the milk is
being soured is perfectly clean, the
undesirable bacteria are still liable
| to get into the milk, for these bacte-
| ria exist in the atmosphere and wait
|foSiust such . chance to multiply
The star. (Reynoldsville, Pa.) 1892-1946, 1907-10-30
Not His Fault.

A first grade boy brought perfect
spelling papers home for several
weeks, and then suddenly began to
miss five and six out of ten.
"How's this, SOM" asked his
father.
Teachers fault" replied the boy.
"How is 1t the teachers fault?"
"She moved the little boy that sat
next to me. e."-Lippincotts