davidaulloa/AmericanStories huggingface dataset:
The Ogden standard. [volume] (Ogden City, Utah) 1902-1910, 1909-12-04
STUDYING FOOD VALUES

sidcrable quantities in almonds and pea
nuts
ROOD ra!uo 4 Vegetables
VIC learn that dried jcans furnish =
largc amount OF prOteid and starch,
while -tring beans have very little OF
either; cabbage and celery. cuoumbers
and lettuce have almost 70 nutriuvc
value aside from the mineral salts and
the ccllulose, Which furnish Dulll and, III
that way. aid digestion. Peas and green
corn arc nutritious Ill their fresh state,
and when dried increase III food value
Sweet potatoes have more food Faluc
than white potatoes OH account OF the
added sugar: .urniDs, cluash ard onions
contain much water and little nourisn-
rlcnt, but the mineral salts give value IS
food. The same may be SAID OF spinach;
while parsnips arc rich IN sugar ard
starch. bccts have little value aside from
the sugar and cellulose-
The study OF -four and grams becomes
very interesting as ono compares the
composition OF entire, graham, and roller
process nours; or cornmcal and oatmeal;
We are surprised TO learn that maoaroni
is comparatively rich i'll proteid as COM
pared with rice, contains more tat and
almost as much starch
Food Value Of Meats
The nutritive value OF different kinds
OF meat gives food for thought, as well
as the fact that various cuts OF meat
differ in nutfimcnt The flank contains
more nulriment than the sirloin or loin
the round more than the porterhousc.
We know that meat is the typical pro-
ted food. but we find that FISH, shell-lish.
eggs, milk and cheese arc all proteld
foods.
After a study of this kind VIC realize
that i'll making a cheese souf1lt. for IN
stance, VIC increase the pTotcid of the
cheese by The protcid Of the eggs, milk
and -four that we have increased the fat
OF the cheese by the fat Of the butter,
and have further supplied material for
The Ogden standard. [volume] (Ogden City, Utah) 1902-1910, 1909-12-04

~ ONE medical writers would give
~ the impression that study IS a
very baleful thing for z girl ar
irving at the age of maturity !;
that school duties and eXactions dwarf
her physically and enecnder train OF
evils which will affect her aitcr-lifc
Boys and girls lead about the same life
until the girl gets to be about thirteen
or fourteen, when all is changed. The
girls clothing becomes more Of re-
strlchon to her exercise; custom lays
hold and places its trammels upon her
She leads a more scdentary life, and
one which is less natural and more ex-
acting and If she loses her health, II is
not attributed 10 these altered condi-
tlons through which she is passing 10
reach young ladyhood, but 10 her school
litc with its eXaction OF study
There is great necessity for mothers
TO examine with care the circumstances
oi the daily life of their young daughters
who are yet school girls The school
lie OF such is more strenuous and cx-
hausting to-day than ever before There
are so many more things to learn. The
spirit OF investigation which is char
acteriStic OF our age makes greater de-
iuands upon the young for the acquire
ment of knowledge.
sclecting Studies
The selection and guidance in the
course of study should be wisely made.
girl should not be left to learn hap
hazard this or that. according TO the
notions Of the teacher. Her life and
surroundings should be taken into con-
Sideration, and she should bend her
energies to that which will best 6t her
Tor the conditions of life she Is 10 face
This the parents alone understand
The Ogden standard. [volume] (Ogden City, Utah) 1902-1910, 1909-12-04

sun. Or, use alcohol if goods cannot be
washed
M,ides0-If fresh, wet in strong suds.
cover with paste of salt and soap, and
put in the sun.
Biood.-Soak in cold water, or water
and salt When nearly gone. use soap
and water Or, use starch paste.
Wme (Rcd),-Covcr with wet salt
and wash in hot water, (Yellow).-
Wet in cold water and wash with soap
MGchmc OIL or Arie GrcdSe.-Covcr
with lard and wash with soap and cold
water, Finish with hot water and soap.
Red {nk.-Ammonia and water. Milk
Jd1cHe Wdier-Onc pound OF sal
soda, quarter pound of chloride OF lime
and two quarts OF cold water Mix, let
stand several hours, drain off and bottle
clear liquid. Keep cool and dark Wet
the stain with soft cloth; rinse well with
cold water Repeat if necessary. and
wash at last in ammonia and water.
How to Mako Good Starch
1t is an art to make good starch. To
make thick starch use eight times as
much water as starch and quarter
teaspoonful OF lard. borax OF spermaceti
to one quart of water Salt may also be
added. These arc put i'll when the
starch begins cooking. Bluing is added
when ready to use. Thin starch has
twice as much water as thick starch. If
one wishes to thin starch already made.
use hot water, Starch that is thoroughly
cooked will not stick. Partly cooked, it
is milky; when done it is clear.
Make smooth paste with cold water /.
thin by as much more cold water. Add
boiling water, stirring fast If the paste
Jumps, stop adding hot water and beat
the Jumps out Cook over tho flame
when all the water has been added After
five minutes finish cooking over water.
Keep covered and hot till ready to use.
Stoves and Furnaces
After the fires are out is a good time
to overhaul and repair stoves and fur
naccs. Flre-pots, CRATES and pipes may
need renewing, joints pointing up, and
frc-bricks replacing.
Fire-places may be closed by placing
board IN the throat OF the chimney.
Gratc baskets may be removed. but and
irons should remain Hearth bricks
should be painted or oiled Register
fronts may need lapanning or polishing
Registers should be wired shut to avoid
filling the house with unnecessary dust
through carelessly leaving open.
Arranging Dinner
The story goes that a certain Irish
man, being very partial TO bacon hav-
ing a streak OF fat and streak OF
The Ogden standard. [volume] (Ogden City, Utah) 1902-1910, 1909-12-04

effective nowcr-likc outline to the linen
center Point dc Vosges is used almost
entirely through the piece. though the
large irregular spaces arc filed in with
rosettcs worked over the crossing Of
threads that start from various points.
Point dc Nosgcs is first worked in
fagotlng or herringbone stitch from edge
to edge of the braid across the space to
be filled. The thread is then carried
back like 4 darning stitch, weaving un-
der and over the center of the fagoting
stitches. The thread is woven back
again IN the same manner, passing over
the stitches that were under in the pre-
ccdng row and under those it passed
over before.
a square ccnterpicce is made OF a
guipure braid with a picot edge. bat
slightly different from the braid used in
the round piece. The center OF this. too.
is linen. to which the braid design forms
an irregular edge. The stitch just de-
scribed, point des Vosges, is used to fill
bars on which rosettes are worked form
4 background stitch.
TESTING BABY's BATH
THEORETICALLY every mother
ought to have thermometer to test
the babys bath water; obviously every
one docs not. However, it is manifesty
unsafe to rely on the time-honored
method OF testing with the hand, as
much infantilc discomfort, even real in
jury, may result from the practice, A
good substitute for the thermometer is
the mothers barred elbow.
HELPFUL CHILDREN
CHILDREN should be taught to help
~ keep the home neat and in good
order, and not expect some member OF
the family to be continually waiting on
them. If my children want a drink Of
ill-and il is much better for ther~ to
do so Each of my thrse girls, aged
fifteen. thirteen and eleven respectively
can cook good dinner and serve it.
The Ogden standard. [volume] (Ogden City, Utah) 1902-1910, 1909-12-04

N MPLE furnishings and system
&> attic weekly cleaning do away with
the old-time "housecleaning
~ There need never be time when
he house is torn up from attic to cellar.
Decorating and repairs may come at easy
Intervals, if one chooses.
The items below arc suggestions as to
order and method in the weekly clean
ing of i room.
and smaller furniture, and take from
room.
Dust and roll rp shades
Remove smaller rugs and clean them.
Brush, dust and cover larger pieces of
furniture
Brush higher woodwork and walls.
Dust picture frames and wipe backs of
smaller pictures,
Shake out window and other large
drapcries. and pin up.
Sweep heavier rugs and roll up.
Dust gas fixtures.
Clean the floor.
busting IA General and In Particular
Up to a certain point, feather-dustcr
is allowable; when the dust has settled,
il should be removed by using slightly
dampened cloth. As ordinarily per-
formed, dusting simply whisks the lint
from one place to another. Ideas OF
dusting are many and varied; some dust
only what is in sight. others what might
Be seen, and few dust everywhere.
They never fail to wipe the window
Dashes where they meet and lock. They
open all doors and clean them on top
and two sides. as well as back and front
More than that, they dust the casing
where the door touches when closed.
One never finds a solid black line down
their door-oasings,
Sometimes it is necessary to polish as
we'll rs dust The unbcaten white of an
egg stirred into cold water cleans pol
ishcd surfaces we'll Work in small Sec
tions. dry quickly and rub till bright,
Cloths must be soft and clean. Wood
work that has been stained only should
be cleaned with a cloth slightly oiled.
and busted with dry cloth White spots
made by water or heat on vanished
furniture are removed by rubbing with
)pirits OF camphor. a good furniture
ienoyator should always be at hand and
lscd for polishing.
The Ogden standard. [volume] (Ogden City, Utah) 1902-1910, 1909-12-04
TIA A. VIII SONS ADVICE

Food prinol1los
In the first place VIC must know that
food chemists have found tllat the vast
variety OF food materials is made TIP OF
but five elements, which -Tc known as
tho food principles" These clements
are i'll combination-thati is, one . -arcly
found alone, and the 9rcdominating clc-
mcnt names the food material. For in
stance. meat is largely protcid, and is
called a proteid food; for similar
reason potatoes and rice arc classcd as
starch. That statement reminds us that
carbohydrates include two things !;
starches and sugars.
One more fact must be mastered be-
fore VIC are ready to study particular
foods. The work which each OF these
food elements performs III bodybuilding
is important. and reminds us torci6iiy
that food is for rorrishment The body
needs four things bone, muscle. heat
and crcrgy. Protcids supply the bone
and muscle. while carbohydrates and
fats furnish heat and energy. Mineral
salts and water arc important aids III all
lines of building, but need not be
considered further for our purpose.
After acqualnting herself with the
nulrltve clements Of tho food she serves,
and the purpose of each element in body
building, the caterer needs 20 know III
what proportion each element should be
and the total quantity The dIctitlan
knows exactly the weight Of protcId,
starch, sugar or fat served in each dish
and in tho entire meal. The housewife
could not study the subject so eX-
haustively, but she can form an approx
innate idea of the things mentioned.
Proportions Proper
One authority gives the proportion OF
five parts Of heat and energy to ono OF
flesh and bone material" He also cstl-
mates the amount of food needed daily
by 4 man engaged in muscular labor as
from fifty TO sixty ounces, while thirty
two ounces is enough for a man engaged
in less active pursuits. 1t is interesting
to note that the same authority estimates
that III addition TO the above amount OF
food ono needs from nifty 10 eighty
ounces OF flud daily
Without being able 10 apply any of
the dietary standards III 4 definite way
it is not likely that ono will make a
serious mistake III planning a balanced
meal after becoming familiar with the
chemical composition of food Materials .
and going one step further, and knowing
the chemical composition OF the com
bnation OF these elements into various
dishes The longer We work on this sub
Jcct the more fascinated we become; it
is delight to know that bananas arc
almost entirely starch, but have the least
trace of fat. that apricotS contain much
more nourishment than apples; that
dates, figs and raisins are exceedingly
rich in carbohydrates that chocolate IS
rich in both carbohydrate and fat; that
all the food elements arc present in con-
The Ogden standard. [volume] (Ogden City, Utah) 1902-1910, 1909-12-04

Cofee.-Pour boiling water through.
Iron Rns!.-Covcr with lemon juice
and salt; then put i'll the sun. Or, make
a paste OF cream of tartar and waicr
and cover the spot, putting in the sun:
Or. wet the spot with lemon juice and
hold over a hot iron Good for white
wash goods.)
Grass Stan.-Wct in cold water and
cover with cream OF tartar and put in
The Ogden standard. [volume] (Ogden City, Utah) 1902-1910, 1909-12-04

lean" hit upon the original method OF
feeding his pig ono day and starving 1t
the next, hoping thereby 10 procure the
coveted Streak" 1t is to be feared that
the diet of many people is managed III
the same way, although from a different
motive. AT least four-hiths OF the per
sons who afford three. so-called,
square" meals day arc III stale of
almost perpetual hunger. They testify
The Ogden standard. [volume] (Ogden City, Utah) 1902-1910, 1909-12-04

to this fact m numbcrlcss ways How
rarely one finds persons who refuse food
offered at unusual times; but what a
common thing 1t is TO see people eating
al all times and places.
A few of the hungry ones do not eat
between meals as a matter of principle,
but testify to their lack of proper food
by irritability, sarcasm, headaches and
readiness to find fault The properly
nourishcd individuals have their tenn
pers we'll in hand, and are cheery, help
full and courteous. They are tho ones
who see the doughnut instead OF the
hole.
What Food Is
Far too many look upon food as a
means OF satisfying hunger, instead OF
realizing that 1t is for the purpose OF
supplying the demands of the body III
the work of providing bone and muscle,
heat and energy. The first view con-
Germs itself with amount and taste.
chiefly; the last with nutriment By
choosing nourishmcnt first, one also Sc
cures variety and taste and avoid. in a
measure at least. 4 great excess of food.
Whoever plans a wcll-balanccd meal
must study food materials, and the pro-
ducts OF the cooks art from the stand
point of nutrition She must know eX-
actly which of the dishes put upon the
The Ogden standard. [volume] (Ogden City, Utah) 1902-1910, 1909-12-04

overwork at their lessons, or that their
development is impaired because of It.
but II such were the case the reason
would be found, not in their pursuit Of
knowledge, but because OF the changed
conditions which govern their lives as
they grow older
The lack of freedom IN going about
the lack OF hopeful future which will
give them 4 pleasing occupation with
remuneration and chance TO attain high
ambitions, which expands the mind OF a
boy-thc trammeling effect of clothes,
arc the causes which effect the girls
mind far more than the cXacuons OF
school life
Importance OF Dress
The matter OF dress has a far greater
influence on the development and health
OF school girl than is realized. In
the hrst place it has to be so much more
varied than boys 1t is obtained with
4 thousandtold more care than boys,
whose rcady-made clothing awaits him
in every useful form and variety. The
girl must be careful TO avoid the sun
| which fades. the rain which ruins, the
exercise which dciaces.
She has 10 spend much time In m
venting and carrying out ideas which
will result in her dressing "as well IS
the other girls" and TO accomplish this
her own needle is called into requisl-
ton for hours, during which she is shut
up i'll the house, bent over her work
BonrdinG-sohool
have been asked what I think of
boarding school life for girls in their
teens" Ii is 4 great advantage for
girls to GO away from home to school,
as i, takes them away from the dis
fractions which always exist III the fam
lily. They mix with and measure them
selves with other girls. The regularity
| OF lIic, The wholesomeucSs and sim
plicity OF the fare. the training which is
given at such places in social and other
requirements. and the placing OF the girl
The Ogden standard. [volume] (Ogden City, Utah) 1902-1910, 1909-12-04
ldistaEeo of tho Underfed

responsibility of
helpful The broadening should be kept about
o
The Ogden standard. [volume] (Ogden City, Utah) 1902-1910, 1909-12-04

IT the necessity arises. they will be able
10 earn a living In these changing
times no one can tell when such n state
OF affairs may come.
The question Of over-Study for girls
should be gone into very carefully II
a girl cannot learn most of her lessons
at school. then some OF them should be
dropped An hours study or at most
two, arc all that should be taken after
school If the child IS harasscd and
distressed because she cannot accom-
plish her school tasks. the matter should
be gone into and the cause of her dis
tress and worry asccrtained.
Avoid Disbursements
A child. boy or girl, should not be
discouraged and cast down because OF
inability TO accomplish the school tasks
which have been set Parents should
learn whether the child does as much
with the studies as other children 1t
is possible that the child is not capable
OF learning as much or rs easily as other
children. Too often this state Of the
child's mind is not considered as If
should be
Parents dislike 10 feel that their chill
uTcl ITe not as pVlSNt 10 learn as
easily as the best, not TO mention the
average child. A child who is dragged
down by tasks too heavy for her be-
comes nervous. the morals suffer and
she gets careless, indifferent and hope
less,
Outside Distractions
When girls get in their teens" the
distractions outside OF school multiply.
Social requirements begin to assert their
existence and entertainments Of various
kinds claim the hours which should be
spent out-of-doorS OF in sleep. Girls
give up the out-of-doors life as they
grow older. while boys increase the time
for the sports which keep them in the
open air
have yet to sec it proven that girls
arc injured or broken down because of
The Ogden standard. [volume] (Ogden City, Utah) 1902-1910, 1909-12-04

table are nourishing, which arc meant
to coax the appetite and which arc in
tended as cheats-good TO taste but at
fording little nourishment and almost no
bulk This sounds formidable, but is
really quite simple.
The Ogden standard. [volume] (Ogden City, Utah) 1902-1910, 1909-12-04

The United States Government has pre-
pared 4 bulletin known as Bulletn No %
(rcvised edition) and entitled, The Chemical
may be had by sending hyc cents to tho Super
mtendcnt OF Documents, Union Building,
Washington, d. c
The Ogden standard. [volume] (Ogden City, Utah) 1902-1910, 1909-12-04

heat and energy by the starch OF the
flour We realize that so simple 4 thing
as 4 cream sauce has some food value
when made with water, but much more
when made with milk or cream. We sec
tic difference i'll food values between
PURGE of peas and cream OF asparagus
soup, and the difference between the last
named soup and 4 clear tomato soup,
which is really nothing but delicious
flavor We arc surprised to know that
consomu1e comes under the same class,
having absolutely no food value. All the
nourishment was taken oat when the
stock was cleared.
IdistaEe5 OF tho Underfed
1t is easy TO see from this how ono
who does not know the composition OF
food materials may unwittingly provide
an excessive amount of starch, for in
stance, and furnish too little protcid, or,
on the other hand, she may furnish an
excessive amount OF all the clements.
thus making the combination too heavy
An ordinary luncheon or dinner, for
instance, may provide really sufficient
amount of nourishment in the bread
and meat course, protcidS were sup
Piled III the meat, and StarcheS in suffi-
cicnt amount by the potatoes. If Il
second starchy vegetable is served the
carbohydrate side is too heavy. Clearly
the dessert must rot consist OF either
starch or sugar; proteids and fats arc
ruled out, so one may not serve either
The Ogden standard. [volume] (Ogden City, Utah) 1902-1910, 1909-12-04

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Daily press. [volume] (Newport News, Va.) 1896-current, 1909-04-29
TESTIMONY BEGINS IN
NAVAL STORES TRUST CASE
Witness Declares Combination Exact.
ed Objectionable Conditions Before
it Would Purchase Products.
(By Associated Press. }

SAVANNAH. GA, Aril 2s.-John
W. West. president OF the Vest Flynn
Harris Company II Savannah. and
Jacksonville, was the first witness
examined today i'm the United States
court when the taking OF testimony
was begun in the case OF the Ameri.
can Naval St-res Company for al
legged violation of the Sherman anti
uust law.
Mr.. West testified that the Am"ri-
can Naval Stores Company refused
T. buy naval stores from him unless
he signed contract. certain clauses
of which he regarded as objection
able. Mr.. West. despite these objec-
tions, finally signed the contract
COUNSEL for the defense interposed
many objections to much of Mr..
Vests testimony on the. ground that
his statements should be confined to
presenting strict proof of the alleged
cons: tracy. which 1t Is charged was
entered into by the defendants to con-
troll the prices in naval sores.
Extended arguments as TO what
should be competent evidence to
show a conspiracy, were made and
at the beginning of the afternoon
session Judge Sheppard ruled that
the government woHld not be restrict
ed 10 direct evidence of a conspiracy.
but might show here and there facts
and circumstances tending 10 show
that there had been concerted action
among the defendants to do the acts
charged.
An effort was made to qualify c.
II. Barnes. of Jacksonville. Fla, pres
ident of the Barnes & Jessup Com
pany. as an expert on naval stores
He was called to the stand after John
E. Harris. Of Valdosta, and Secretary
H. l.. Richmond. of Savannah, OF the
West-Flynn l. Harris Company. had
testified.
Mr. Barnes said he had been in
the naval stores business for twenty
six years. He asserted the American
crop of naval stores for the year be-
ginning April l. 1907. was 100000
barrels.
Then an effort was made to show
through him just how. much OF this
the American Navai Stores Company
handled and sharp fight began rignt
there.
The question OF whether he should
answer the question was argued and
the matter had not been ruled upon
when adjournment until tomorrow
was taken
Daily press. [volume] (Newport News, Va.) 1896-current, 1909-04-29

retrace your studies until y2n feel
that YOU have a right 20 enter the
field s, richly ripe for the pr, per DIS
charge Of the healing touch
Senator Smith declared that legis
lato,s would depend on them for prop
er information in the passage of laws
to guard the ublic health. and edded
1T is your duty as the special guard
ians Of the public health TO allow nc
fa!.- mr. desty to stand in yoar Wa.
or any ancient evil customs to pre-
vent vcu from Loldlv and righteOus!V
doing your duty to prevent In every
way possible the spread Of hat which
makes the lives Ct the ialoteh'
mise rable"