davidaulloa/AmericanStories huggingface dataset:
The Montgomery advertiser., 1907-09-26
.SidetUaIk PenciIings
Au.,... na,,roadn nnd saloOns.

Against Railroads and SaiOons. L Malor w H. Long, Representative an The t1ouse from Morgan county, anu = business man of Decatur. wno ,,ss mss 1ybe. sSe in the city did not care to olscuss WnS- tner or not he was for q session III Noz Vember, but did say that he oeheVeu that all corporations should pc maae to observe the laws of the State ike tn- dividual citizens He IS wllilhg 10 pe . part in any movement that Will Oe Aof the best interests of the people.
 Major Long thinks that his county will go for prohibition. In the race for the Legislature the issue was ols pensary of s,ossro open sarooh' Now' Su however he is, as he was then. friend or DrV- hibition, believing it to be best TOT the people. .,,, The outlook is that the election VIII soon be called and carried oVerwneln- ingIy against the saloon, he says. Pe- titiona are being signed and have names enough already to insure me call for an election. the State the sentiment Is strong against the saloon and believes tna. it will be hard to head 1t off once U lS set going.
 Publishing Banking Paper.
 MT. w. E.. Fillmore. of this city mas received @ copy of The Texas Banker Journal, published at Houston. rex. nY Mir. w. w. Dexter. Mir. Dexter was formerly reSldeht of Montgonery and there are many persons here who have pleasant remeih- brances of him. While yet young man, he removed from Montgomery tn Texas more than twenty years ago, anu if is said he has been quite successful in the Lone Star State.
 The Texas Bankers Journal. puDhsn- ed by MT. Dexter, is an excellent perl odicai devoted to financial news. The Ausust number received by Mir. Elmore contains twenty-four pages. It tE filled with an abundance of live read- ing matter. and, judging rom the ao~ veFtisements the paper carries, tne eh- of MT. Dexter in Montgomery are gIai to noto that he is succeeding so well in this venture. - r.
 Montgomerians will remember ME Dexter as hospitable and generous. Jt Is said that one of his chief delights at his home in Houston Is to entertain any Montgomerian who might visit tn" city.
 Elected to EditOrship.
 MT. R. E Steiner, Jr.. student IT Earvard University Law School, nay been signally honored with election 10 an editorship on The Harvard Law Re view. which Is regarded as the greatest students law magazine , m one scb"o,s az well as in Harvard University pToved himself possessed of fine intel feet and his most recent distinctlon, @ sontherner is qualification, not surprise. to his friends In this city;
 MT. steiner Is a sen of Major R' H' Steiner of Montgomery.
 Mir M M. Fountain of Monroeville ,s raristered at Hotel Summers.
 |.
 Mir. R. A. Thomas of Eufaula IS reg istered at the New Exchange
 4
 Mir. J. E. Jordan of Elrod is stay ing at the Imperial
The Montgomery advertiser., 1907-09-26
Pull for Louisville.

Louisville wants the next Democratic Convention, and Memphis backs hst rival as will most Southern cities. There need be no danger that the hos- pitable city which so magnificently erl. tertained the Confederate reunion, will lack in accomm0dati for those who may attend a convention there.
The Montgomery advertiser., 1907-09-26
Free of Tuition.

Makink Lafayette College free of tu- ition was a wise and beneficent act. It brings the possibilities of an educa- lion to many deserving and ambitious youth who. had considered 1t beyond his reach. The effect should greatly increase the roll of students and to add to the population of the town.
The Montgomery advertiser., 1907-09-26
ROoseveIt's Contempt for tradition.

He has done about everything else he has been able to do to show his flee and a. third term for him would be a .devoutly desired consummation: If his party nominates him he will falsify his record if he fails to swallow the bait. hook and alL
The Montgomery advertiser., 1907-09-26
seta One to Thinking.

Hanceville Hustler.
 The fact that at the gathering time we are now paying S5 cents for corn siIpped here, and ol poor grade, ,ugnt to teach us that there Is money m corn. Fifty bushels to the acre woul9 mean S425O, besides $7.5h worth or fodder. Fifty dollars per acre means $500 for ten acres. Won't you think of this?
The Montgomery advertiser., 1907-09-26
Crovvding for Front Seats.

Lineville Headlight. , erinE new force every day, If one should even predict that Mobile County would go dry he would escape ston- ing. It seems now that Alabama will be as dry as her next door neighbor, Georgia.
The Montgomery advertiser., 1907-09-26
A strnnEe Posltlon.

HuntsYfIIe MeTcuTy. A.
 It may sodnd strange, coming ron Tie Mercury, but the best thing that can m happen for Alabama in polltico- industrial sense. is for Governor Conner to call an extra session of the Leg islature, and we hope he will dc so.
The Montgomery advertiser., 1907-09-26

A New Hampshire poet says he lives on his dreams. That felfer must dream of Kitchens and walk in his sleep.
The Montgomery advertiser., 1907-09-26
What fhe State Papers
 Are Saying and Doing
They Won't Forget.

They Won't Forget. ShefffeId Tri-Cities Daily.
 when you find that your taxes have increased considerably as you call on the Tax collector this year, do not faii to remember that. 1t IS to Conner ana Conerism that the increase is due. SHonor to whom honor is due.
The Montgomery advertiser., 1907-09-26

Birmingham News.
 If the South nominates an Eastern man the West may bolt again, ana if the South nominates a Western man inc East may bolt again. It VIII pc a mistake for the South to nominate the candidate.
The Montgomery advertiser., 1907-09-26

Let us hope these race.problem novels are not all as black as the ink with which they're written.
The Montgomery advertiser., 1907-09-26

Mir. Rockefeller is worth S1g a min ute. Maybe Judge Landis can induc him to walt a few minutes.
The Hawaiian star. [volume] (Honolulu [Oahu]) 1893-1912, 1907-12-20

Z ". BBab " btlhf iHhd lbdby
ND t61ea ibh1s1yE t60ti btibttH I6fy
OH tbbffh IN fhliihf if66f wiih6W n
htlht fhh t1sh W. bnt hpbtnltd
E6m lbh 6HtH r5ul fbt dtieb
dmi " thmfhd wa h7yint tbtd Il
Wtith M Wihb IN stWtmbtf 8Dih run
bia Udth I'M klhf aithhl batk N tbt
bimFf Hd mhtt NJ n Wbmon, wa
ETH hbtdfihf N bf Hhtts BbbH
Vbttm is ftbttgtnIihf lhh dhibhdrhi
Whtih 4 w tniht1N IL prosecuting
ma LhAh
The Hawaiian star. [volume] (Honolulu [Oahu]) 1893-1912, 1907-12-20
U1af hLt ~ pff6gb

fht l1mmfllt h1ybf in tbatet the
tlf III 5dytr mtbt1f for men hsF
.hM HI b5ah Rhb blvt bbtn IN hny
Nhg Inf.fh lht tfHhf by 1.ltndire N
nbfIne b bhhtB NJ atmb tbdtay6t
IN bb mb.tm 'bmtm III = 6tI6tF m
H htdttaH hiibtdtnl gbtrt inc nv
Vi Y smb56 wilI NIgt bls tl6u1t M
G| 1ntN "fht Pf1tiitt N non
Hm x m5t.y inyiImIibb a Hyth II
a mtr nv bt mtatm
The Hawaiian star. [volume] (Honolulu [Oahu]) 1893-1912, 1907-12-20

s .... . .... .... 3. ny. .a.a,.
u" &.
OH. em.m.au. .a N..aua
.@
.. a... a. ......... B. x. ..".
The Hawaiian star. [volume] (Honolulu [Oahu]) 1893-1912, 1907-12-20

wam1f Of ifJd0uu st6cS and B5nd
Ellb81eb
H6l tbd mana Ot6tts receive
bf5mr HtfntI6o
fbf5Imbfl6d fIfoIsbbd fdadyb 10 all
9fbtKs hNb BtWOs
LOhNs NE0JflhfEDl
bb6ot M n D. Bm 65l
The Hawaiian star. [volume] (Honolulu [Oahu]) 1893-1912, 1907-12-20

W. have iUat qpauei p neW rI4INe#
lgll mn elUR, fnlIa Nh AlI WNll
WRfaNleed lHllaa wv HhA AHlIYflHl
Rerelanla near Fpnt
The Hawaiian star. [volume] (Honolulu [Oahu]) 1893-1912, 1907-12-20

Aht POTTERY boo 70 10000.
The Hawaiian star. [volume] (Honolulu [Oahu]) 1893-1912, 1907-12-20
bfbH h00bb,

the variety 10 large Paper
Knives Boo 10 $780, Letter Op
thbfs BOZ NJ $780, Mabnliylna
blassbs $3.50 10 ESQ., lnk
Stands ei.sb W $3.50 cal stamp
bbsbs BiRB 10 $780, 0aleh.
dafs 8iB1 10 egfBl Paper Piles
BOO 10 $500 blbllsfs 9i00 10
$500 Jbbk clock $500 10 $3.50.
The Washington times., 1907-11-10
Zhsz& HAs |lz5 H4zuzdh NYaa4EFHasS

/ about a dozen Of the chestuuts into dice
| and set them aside.
/ Put the rest of the nuts and the broth
| through a vegetable press or soup
/ strainer, rubbing through 10 get as
much OF the neat as possible
| Put the part that goes through back
over the fire with q pint of good stock
! chicken OF veal is best, a teaspOOnful of
! salt and a saltspOOHful Of white pepper.
! Cook ten minutes.
! Put in half a pint of cream. boil five
minutes longer, add a good tablespoon
( full Of butter and the chestnut dice, and
serve.
CHESTNUT SOUP NO. ..
| Chou half dozen stalks Of celery,
/ one mediuI1-sized onion. ana one carrot
and fry them until brown in two table
! sroonfuIs of butter. Put with them q
quart OF milk, three or four cloves and
, stew together for an hour
Add salt to taste, divide the stock
J into portions, and into half OF it Iut a
round of shelled and blanched chest
J nuts which have been boiled an hour.
/ Stew gently for half IN hour. Set
aside a few whole nuts, choD the others
/ fine and put through a coiander, with
/ the stock in which they have been
! cooked. Add the remainder CT the stock
J and cook for Zen minutes.
: Put the whole chestnuUs in the soup
tureen, pour the soup over them, and
serve.
CHESTNUT SOUP NO. 3.
! Cook together a tablespoonful Of flour
with one of butter until they bubble,
pour on them two cupfuls Of hot milk,
or of stock, and stir until smcoGz.
/ Add to this a pint Of spanish chest
nuts which have been sheIled and
blanched, a dash Of celery salt and a
little cayenne.
Rof half an hour
Rub al through a eolander. add a
pint of milk, which should be half
J cream. and one egg, stirring It in care
fUIy
Boil at once, salt to tastc, and serve.
/ CHESTNUT PURGE.
! Shell, blanch. and boil until soft a
quart of Spanish chestnuts. Rub them
through a colander. add to Unem two
/ tablespoonfuls Of butter tive tablespoon
/ fuls Of cream, a quarter esspoonflI
Of onion juice, and salt and pepper to
j taste.
This is delicious TO serve with roast
/ fowls of any sort, or with game.
sTEWED CHEsTNUTs.
+ Shell and blanch three Dints q chest
nuts. and Fry n two tablecpC lnfuIs OF
+ butter, a tablespoonful each Il minced
onion and celery.
J Put the ehestnuts with this. ado three
! tabIespoonfuls of tomato cats0p and a
pint of milk in-o which mas rccn stirred
The Washington times., 1907-11-10
Wants 10 Find Markets.

VIII you kindly tell me where I can
make 4 market for pine needles for
pillows?
/ live near a pine forest, and could
supply any quantity Of the Ecedles If I
knew where there is a demand for the
raw material
There is also a large sassEfras grove
rear me. and I could supply the roots
ard bark to chemists, or whoever would
like to use them.
/ am sure that there are people who
would like TO buy these things. as much
as I wish 10 sell them.
VIII you tell me how You would so
about finding them If you were in my
place? Z. $. o. Gold Springs, Tex.
I should write to a dozen manufacture
ing druggists, Offering the fresh sassa-
fras. and asking how it should be for
wErded.
The pine needles would be q more dif-
ficulJ matter. Make inquiry at depart
meEt and fancy stores in which the pill
lows are sold as 70 where they get the
filing for these. and act upon the in
formation you receive.
It is quite probable that some OF CUR
readers may be able 10 put you upon
the right track You know. / suppose.
that the balsam-pine needles are used
for pillows.
Those of the common white, or the
yellow pine do not retain the 0dCT-
If 1 am mistaken in this statement,
viii some one correct it2
The Washington times., 1907-11-10
HouSemotherS' Exchange

had no meat IN the house except the Re-
mains OF q very tough steak. and the
bread was too stale 20 be sliced for she
table
Moreover. I had no money TO spare
for meat.
I sent one Of the. boys TO the butchers
for , cents worth Of sueL. and then
manufactured what I name 10 myself
THE POOR WIDOWS LOAF"
cut the top from loaf OF stale bread
ana scoop out the inside.
Mix these crumbs with a little water
thyme, onion juice, salt, and pepper. to
done beef Is best-and work with fork
into crumbly forcemeat.
Put this into the loaf, Tefit the tor,
cover top and sides with a thin layer
Of suet and put into a rooster. Bake
from nalf an hour to forty minutes, &C
cording 10 the size Of the loaf.
If you have a little gravy, thin with
hot water and haste the loaf frequently
with IL. II not. use a little butter and
water. The crust would be crisp, yet
tender
Transfer TO q heated platter and serve.
Carve with a sharp knife into slices
three-quarters OF an inch thick
I have made th5 loaf twice Of left
over sausage using II instead OF beef.
It was very saV0Ty and welcome on a
cold day. A. N. c. Springfield Mass).-
] wish more born cooks, who must
get I'D saVories out Of neXt-to-nothirCS
would write out their trials and sue
cesses for our benefit
This woman cOnquers circumstance.
And there are thousands, even IN our
prosperous land, VINO are doing the
same for loves sake.
The Washington times., 1907-11-10
CHEsTNUT CROQUETTEs.

CHESTNUT CROQUETTES-
Boil and bIanch a quart OF Spanish
chestnuts. put them over the fire fl
enough water to cover them well. and
cook until tender-about half an hour.
Rub them through a cOlander, or pat
through a vegetable press.
Work into them half teaspoonfuI oG
onion juice. two tablespoonful of but
ter. two tablespoonfuls Of fine crumbs.
salt and pepper TO taste, and the yolk or
an egg.
Heat in a double boiler until the mix
ture is hot, set il aside, and let it gel
entirely. cold bsfore forming it into Gro
quettes with the hands. Roll in ssg
and in crumbs. and fry in deep fat.
CHESTNUT FORCEMEAT FOR sTUFFING
TURKEYS, ETC).
Roast and blanch a pint of chest
nuts. and boil them for about twenty
minutes IN strong veal or chicken stock.
Drain and put through a meat chop
per.
Add 10 them the boiled liver OF the
fowl, a slice of ham, both ground fine,
a teaspoonrul of onion juice. two table
spOonfuis of fine bread crumbs, a table
spoonful of butter, a teaspOonful of salt,
a pinch or cayenne and saltspoonhl
Of black or white pepper. Moisten with
the yolks of two eggs.
This Is a delicious stuffng for turkeys,
ducks or chickens.
CHESTNUT SALAD no. 3
Boil and Dlanch the chestnuts. cook
them until tender in boiling water. take
them out throw into cold water, drain
and dry in a soft cloth.
Arrange them on lettuce, pour over
them a French crossing, and serve.
CHESTNUT SALAD no. 2
Prepare the chestnuts as before di-
rected. cut each one in two, and cover
them with the grated rnd of an orange.
Arrange on lettuce leaves, garnish with
sliced orange, and serve with mayor
raise dressing.
CHEsTNUTs IN WHITE SAUCE.
Prepare cnestnuts as before directed
and boil in sailed water for ten minutes
after they are blanched. Prepare a
white sauce by cooking together two
tablespoonfuls of butter and one table
spoonful Of flour, and pouring over them
cup of milk.
Stir until you have thick, smooth
sauce. season with a teaspoonfuI of on
ion juice, a dash Of celery salt, and
pepper and salt TO taste
In this sauce lay the chestnuts and let
them simmer for half an hour. Serve
The Washington times., 1907-11-10
savOry Dishes for Little Cost.

The problem Of living comfortably
upon narrow and nOn-elastic income
Is an ever-present subject of thought
with me, widow, with three children
dependent upon me for support and edu-
cation.
Believing, as I do. and you have been
my teacher, that health depends largely
upon 1udicious variety Of food. I tax
my brain to devise new dishes and new
combinations Of old ones.
For example. if the staple of our
luncheon is bread and cheese. 1 toast
the bread and set il back in the oven
with a thin slice of cheese upon each
strip Of toast until the cheese has soft
ened and begins TO run
Or I make "A big dish of baked toast
for which recipe / am your debtor-and
pass grated cheese with il.
T5cl9t0 toast and the accompaniment
of srstttd cheese Is another favorite
luncheon dish.
/ am particularly proud. and the boys
and the girls are especially fond, OF the
recipe ] give herewith.
II came TO me one rainy day, when I
The Washington times., 1907-11-10
For the Feet.

4 member of my family suffered from
a buniOn for years. She tried one REM
edy after another, but had no relief
until she hit upon the following:
Take a hair pencil brush or a small
raintbrush or a match and dip in car
bClic acid.
Touch the caIlous part of the bunion
with this every night until one gets
relief Be careful not TO let the ACID
driD on the tender skin of the foot.
This has also cured c0rns on the
feet Of a person who had been obliged
Ia have them treated every month by
a chlropOdiSt-
For years walking was torture. Now
the main and soreness have all gone,
and the corns are a thing Of the past.
E NJ (phfiadelphia).
The Washington times., 1907-11-10
Arbuckles' Ariosa Coffee

is cleaned, roasted and packaged by machinery
without the touch of hand. A machine,
constructedin our own shops, packs the coffee,
weighs it, wraps 1t, and seals the wrapper
automatically. 1t reaches the cup the cleanest,
most wholesome and cheapest good coffee In
the world.
ARBUCKLE BROS. Nev York City
The Washington times., 1907-11-10
very hot. They make very good vege-
CHEsTNUTs IN BROWN SAUCE.

very hot They make a very good vege-
table.
CHESTNUTs N BROWN SAUCE.
Make a sauce of a tablespoonful, each,
Of butter and Drowned -four, and stir in
TO It a cupful Of weII-seasoned chicken
gravy. Good stock for this may be
made from the gibleis.
Add a little onion juice and table
spoonful OF good catsup if the gravy
be not highly seasoned.
Lay in this the chestnuts prepared
as in the preceding recipe and cook for
half an hour. This also is excellent 20
serve with fowls. roasted or broiIed.
CHETNUT SAUCE FOR FOWLS.
Shell. blanch. boil, and put through a
vegetable press two cups of Spanish
chestnuts. Add TO them a full cup Of
hot chicken stock, a tablespoonful OF
mushroom or tomato catsup and set to
one side.
Cook together in a frying pan two
tabiespoCnfuls each of butter ad flour
If there is good sweet fat from fowls.
this may be used in place Of butter
When the fat and the flour bubble add
to them the PURGE Of chestnuts already
prepared, season to taste with salt and
pepper, and serve very hot in a sauce
boat.
CHESTNUT CREAM
Shell ano bIanch two quarts of chest
nuts Put them over the fire in boiling
water and cook until tender enough to
put through a sieve.
Toss them up lightly with a fork: add
to them a tablespoonful Of powdered
sugar. a wineglassful of brandy or sher-
~, and little vanilla.
Eeap high on a dish and cover with
rtnt Of cream whipped light. with a
lizzie powdered sugar.
CHESTNUT coMPoTE.
After she chestnuts are boiled and
blanched make ready a syrup by cook
ing together in a saucepan a gill of
water and a half pound OF granulaJed
sugar.
When it comes to a boil drop in
the chestnuts, and let them remain at
the side Of the stove where they will
be at a very gentle simmer. When they
have absorbed the syrup take them out,
arrange item on a dish and sprinki e
with fine sugar
They may he served cold, with or
without whippe6 e~eam.
CHESTNUT CCSTARD.
Make a good boiled custard in the
proportion of five eggs to a quart of
milk and a scant cupful of sugar. Pre-
pare chestnuts as for chestnut cream,
and stir them, after they have been
put through a sieve. into your custard.
The Washington times., 1907-11-10

T y OUR desire 10 introduce into our
dietary all the kindly fruits of the
a earth, no matter from what cline
they came, we have laid under con-
tribution the nuts of foreign lands
The chestnut seems thus far to be the
nut which ends itself most readily 10
use on our tables. whether as a savory
or as a sweet. Until within a few years
its value was known chiefly to our tor
eisn population. and 10 those of us who.
having Travelled far lands for to see
had met the chestnut in regions where
It's possibilities were appreciated.
Now 1t IS rapidly gaining an import
ant place on our tables.
Our native chestnuts are usually too
small to be employed ia cookery with
out an amount OF trouble IN prepare
ton which makes the work a burden 10
any one whose time is of value
Its flavor is, however, all that one
could desire. I have eaten purees and
buildings and creams made from it
which were not one bit behind those
prepared from the Spanish or Italian
chestnut three times its size.
Becoming a Staple.
These may now be bought in all large
cities, ana most small ones, and are &C
coming more and more part of the stock
Of the first-class grocer.
The tyrO in chestnut cookery is likely
10 have some trouble at first in their
preparation. If she attempts TO peel
tnem before they are cooked she viii
ind the work tedious and tiresome.
On the other hand, if she boils them
too long in her efforts to loosen the
bulls she VIII have chestnuts which arc
dlscolored from the action of the cook
ing or the outer shells.
The hest way to make them ready
that 1 have thus far found IS to bell
them for about ten minutes and then
remove the shells and the inner skin.
The chestnut win not be cooked for
eating then, but the outer coating will
come off with comparative ease, and the
peeled nut can then be boiled in water
or stock or gravy or what YOU will. To
the desired degree Of tenderness for use
may add that chestnuts thus pre-
pared may be used as sweet potatoes
would be in pie OF pudding, and are
much like them in flavor, although
richer.
The excellence Of the Spanish chest
nut when roasted and served hot with
butter, deserves TO be more generally
known.
CHESTNUT SOUP no. l.
Put two pounds OF French or Spanish
chestnuts over the fire in frying pan,
first cutting a hole in the shell of each
nut. Toss them about briskly until they
are crisped a little on the outside. Five
or six minutes ought TO do this.
While they are still hot. remove the
smells and skins. put the nuts over the
fire in a quart OF good white stock, and
boil for quarters Of an hour At
the end Of that time, remove them, Get
The Washington times., 1907-11-10
A Dutch Supper.

VIII you kindly give me some Sug-
gestions for a Dutch supper and de-
scribe the ladies' costumes for such an
occasiOn2
]. B. d. CTonawanda, N II
If I had room for II I should PRINT
here the account of the supper Of ka-
trina Van Tassel. as described in wash
ington ITving's Legend Of Sleepy Hoi-
low"
Since I have not viii you get the
book and read il for yourself?
The supper and the amuseirents and
the appearance of the pretty hostess
and the guests are given there with an
accuracy and grace 7 cannot emulate
7 think YOU viii find many valuable
hirts. moreover. for the conduct Of your
supper. WHY not call Ii a Katrina
Van TasseI PaFty2"
The Washington times., 1907-11-10
e M0Hzz8 0hSL/

>nestnuts To quart Of custard. Fla
vor with a teaspoonful OF lemon juice
and little nutmeg, and when very cold
turn into cBstard glasses,
Heap whipped cream lightly sweeten-
ca on top Of each glass.
The Washington times., 1907-11-10
Saturday.

Fruit. cereal and cream. poached eggs
on toast. fried mush Cleft over, toast
tea and coffee.
LUNCHEON.
Scanop of halibut Cleft over. stewed
potatoes. baked and stuffed tomatoes,
bananas and cream, cake, tea
DINNER.
JuIenne soup, boiled leg Of mutton.
with caper sauce. stuffed eggplant. fried
satisfy, cottage pudding and wine sauce.
black coffee.