davidaulloa/AmericanStories huggingface dataset:
The Globe-republican., 1910-02-10
FOR ROAD WORK
interest in Good Road Building
Shown From all Quarters
in Ford County
CIMARRoN-DODGE CITY ROAD
VIII be Run South Of River From Howell.
Commissioners Went Over the
Road Yesterday.

The Good Roads movement goes
marching on in Ford county. The
county commissioners, commercial
club, automobile club and the citizens
Of the county generally are showing
an interest in the work. The idea
has begun to dawn that the money the
different townships spend annually
for road work can do double the work
il used systematically. The county
has to encourage it, the act that a
great portion Of the roads Of the
county are already "good roads" if
intelligently cared for.
In the interest Of the Cimarron-
Dodge road the county commission
ers made trip to the west county
line yesterday, and were met there
by the commissioners from Gray
county. The road question in that
locality was carefully canvassed by
the two parties. Since going over
the ground, it is understood that the
Ford county commissioners will rec
ommend using the road south Of the
river from Howell to the county line
as the Dodge-Cimarron road, and as
part Of the New Santa Fe Trail. A
little money there will make fine
road. For road direct along the
railroad it would take thousands Of
dollars to make any kind Of q road.
There will also be two north roads as
a Dodge Cimarron connection.
There is good opportunity Of
getting through a Wichita Dodge
City highway which will run from
Dodge through Fort Dodge, Ford
City and Bucklin. There is pretty
good road now over this line through
this county. Representatives from
Wichita who were at the hutchinson
conference stated that they will be
glad to take thematter up at the
Wichita end. 1t is believed that this
road can be obtained and il it is
will be one Of the great highways
OF Kansas.
Street Commissioner Baker will
make an up-to-date King road drag
to use in town and also outside to
some extent. He has sent for a hun
dred OF the pamphlets describing
just how to make and successfully
operate King road drag and these
will be distributed in the different
road districts in Ford county. With
the use Of these drags nearly all Of
the roads in the county can be put in
fine shape SO that the main work will
be filling in few bad places.
The Globe-republican., 1910-02-10
Department has Ordered Ser
vice Established in Dodge
City at Once. Message
Came Today
. FROM WASHINGTON D c
Telling Of the Action Of the Department.
\ Carriers VIII be Sent Here Until
the Service Is In Good
Working Order.

A message came to L. G. Grobety
today from Congressman Madison,
nKuesting him to inform Dodge City
Mdt Free Delivery has been ordered
established at once by the depart
ment. The service according to this
will be put in as soon as it can be ar
ranged to send representative to
Dodge City. When free delivery is
first established trained carriers are
sent to do the work until the service
is in good working order
It is q good while since Dodge
City began working on Free Deliv-
cry, but the matter was not pressed
until all preparations were made, SO
that the requirements ofthe depart
ment could be met in every particu.
lar. Some towns have Free Delivery
now that will hardly bf able to main
tain it, but with her usual care and
conservatism Dodge City has waited
until she was in every way eligible,
and until all requirements had been
met.
It is possible that some have moi
yet put up their letter boxes, and this
should be attended to at once, SO that
there, will be absolutely nothing lack
ing znen the service starts.
The postmaster here will no doubt
be notified within few days as to
Just when the service will start.
The Globe-republican., 1910-02-10
TALK OF PAVING
Chestnut Street, from First to Second
Avenue, and other Blocks May be
Paved This Year.

The paving microbe seems to be
getting in its work in Dodge City at
present and the writer is told that
there will be some paving work done
this year. A petition has been circu-
lated among the property owners on
Chestnut street, between First and
Second avenues, requesting the coun-
ell to order the street paved in sub
stantial manner, the owners Of the
abuttiDg property to pay their pro
portion Of the cost when the contract
is completed. We are informed that
nine o. the property owners have
consented to sign the petition, which
The Globe-republican., 1910-02-10
USE STATE LIBRARY.
Kansas People Invited to Call on III
brarian for Information, Which
May be Very Convenient,

brarian for Information, Which
May be Very Convenient,
Among the acts Of the last legisla-
ture was the provision Of depart
ment Of public information in con-
nection with the State Library at To-
peka. The purpose Of this depart
ment is the answering Of questions in
regard to the laws of other states,
and to give, in condensed form, the
results Of Investigations in the ad-
ministration Of public affairs, nation
al state aud municipal. A letter
from the state librarian, James L.
King, brings the information that
this department is now ready for the
use Of the people Of the state.
The Pensacola journal. (Pensacola, Fla.) 1898-1985, 1910-02-13

yourself quickly to the ways of the
household, the hours for rising and GO
ing to bed. Be ready when expected
to go out for walk or drive. Show
pleasure in the amusements that are
planned for you. Be interested in the
friends who are invited to meet you.
Make yourself as agreeable as you can"
Il know that it is a mistake for a
guest to imagine that everything must
be done for her amusement while she
does nothing in return" said Rosa
mond.
"Of course a guest should contribute
to the general pleasure by any accom-
plishment she may have" continued
Mrs. Wright. "She may not have great
talents, but she can always make her.
self agreeable by charming and oblig-
ing manners, by friendliness and cheer
fulness. An important point in max
ing yourself acceptable is not to tire
your hostess by being always with her.
Try to occupy or amuse yourself some
times. Write letters, take book and
go to your room or to shady nook on
the veranda. Never be oficious in of
fering your services, but if you can
really be of use do not hesitate. Think
of the convenience or pleasure of YOUR
hostess before you think of your own
Be considerable of the belongings of
your hostess. If you take book from
shelf or table, put it back where you
found it. Keep your own belongings in
their places-your hats, wraps, books,
or fancy-work."
eff asked TO stay for a longer visit
should I stay" inquired Rosamond.
mo; it is a mistake to overstay your
time and wear out your welcome"
The Pensacola journal. (Pensacola, Fla.) 1898-1985, 1910-02-13

beef la mode or potted beef The
sirloin gives the very choicest roasts and
steaks, and next comes the rump, which
is cut in three parts-the back, the face
and the middle cut. All are good roast
ing pieces. The back is the most costly,
the face the least. so, while the really
most economical is the middle, as it is
free from bone and has not scrap of
waste on it. In price, as in situation, it
is between the back and the face.
The top of the round furnishes good
steaks; indeed, the second cut on the top
of round makes the best-havored steak,
although it IS not so tender as sir
loin. A ''porterhouse" steak is the sir
loin, tenderloin and flank cut in one slice,
and is, undoubtedly, the king of steaks.
The lower portion of the round is used
for braising, potting and for beef tea.
sirlotn and Tenderloin
The tenderloin has the tenderest meat
and is considered the most delicate cut,
although it is not so juicy nor so well
favored as other portions less tender,
and it is not nearly so nutritious as
parts that require the most cooking
This and the sirloin cost more than any
other cuts, but there is less nutritive
value than is found in the cheaper parts
Indeed, the prices OF meats seem to be in
inverse ratio to their real food value,
which is because of the much smaller
proportion of the so-called choicer cuts.
1t is one of the wise economies of ma
ture that it should be so. The class of
people who do the hardest labor, and
particularly those whose occupation
takes them much into the open air, need
the nourishment and sustaining qualities
of the heavier meats. And these are
found in the less expensive parts, in the
meats which are rich in juices, with
bones heavy with marrow. Stews and
praised meats, and those steamed in
their own juices, as pot-roasted meats,
give the most nourishment, add to the
The Pensacola journal. (Pensacola, Fla.) 1898-1985, 1910-02-13
HELPFUL HINTS ON
ETIQUETTE


an older woman, may offer to shake
hands with girl who is introduced to
her, but a girl must not make the ad-
vance" -
at is hard for comparative new
conner in a place to know what to do
about many things" Mrs. Howe re-
marked. Then she asked quickly,
when two or three people whom l
know slightly are calling on me stimuli
taneously, should l introduce them to
each other? p
eyes; a hostess should do so. Natu-
rally, they would all be seated near her
in a group together. The persons in
troduced should bow to each other and
should converse little. Even II a
hostess neglects to introduce those who
are calling they should make a few re-
marks to each other and JOIN IN the
general conversation. The acqualnt-
anceship need not lead any further, TN
less it is desired by the persons them
selves"
"A hostess" said Mrs. Howe needs
plenty of tact and discretion. Suppose
/ should introduce those who do not
want to know each other !?
"One has to know general conditions
before absolutely bringing people to-
pether: but even if enemies are intro
duced they cannot let their hostess see
the mistake. l know of a hostess who
gave a dinner, introduced two people
whose engagement had been broken of,
and sent them in to dinner together =
tragic" exclaimed Rosamond.
teresting-roElantic, cried Elsie.
~No," said Mrs. Wright. THE ooca-
The Pensacola journal. (Pensacola, Fla.) 1898-1985, 1910-02-13
BRINGING UP A FAMILY
One Way of Solving the Problem of Educating and
Training of the Little Ones

Fridays, sweeping, or cleaning windows,
polishing stoves, etc; Saturdays, baking,
scru5bing and preparing for the Sab
bath. On Sunday the routine work is
made as light as possible, then prepara-
ton and attendance at church services,
and dinner at 1 80. On Monday, of
course, the washing takes first place,
and the general work left as much as
possible until later.
1850 TO IL :3o-Prepare dinner, and
tidy self and children for dinner.
IL 80 TO I:I5-Dinner.
Afternoon Schedule
IFS TO 2 :oo-Wash dinner dishes and
tidy kitchen.
2 100 TO 5:3o-If, as on Monday and
Tuesday, there is work left unfinished
from the morning, finish this up. On
other afternoons tidy self for sewing,
entertaining, or going out. This time is
when the children really get their les
sons in right living, right thinking, good
manners, etc, for it is in contact with
others, with the resultant lessons, that
these are most impressed upon the little
minds.
$50 TO :oo-Give the three smallest
folks their supper of bread and milk
undress, wash and put them to bed.
E 100 TO 6 :o5-Draw a long breath, and
read the evening paper.
Cos TO 6:3o-Prepare light supper
the little boy helping at laying the table,
etc.
6:3o TO 7 :oo-Supper.
ZOO TO 7:3o-Wash dishes, lay the
breakfast table, tidy kitchen, remove
breakfast food which has been cooking
(Scotch fashion, since starting supper,
ready to be warmed over for breakfast,
thus avoiding delay, and providing we'll
cooked cereal Prepare potatoes, etc,
ready for quick cooking for breakfast
$50 TO 10 :oo-Reading, or other re-
creation The boy retires at 800.
The children wear dark-colored cloth
ing, except Sundays and special occa-
sions. Dark, sleeveless, starcted per
Gale aprons protect their dress while
making bubbles, mud pies, etc. The
sheets, knit union suits. Turkish towels
The Pensacola journal. (Pensacola, Fla.) 1898-1985, 1910-02-13
BUYING AND dooK1No WHAT

physical strength, and in cold weather
supply great deal of warmth by fur
nishing the carbon for the body.
Buying Wisely
Not only must the successful house
keeper know what to buy, but she must
also know how to make the best use of
what she buys. She must learn, also, to
buy according to the needs of her family.
If she's providing for persons who do a
great deal of out-of-door work, she will
want the heavier cuts of meat, the mora
substantial vegetables.
If the persons are indoors most of
the time and whose work is sedentary,
she will find it wiser to provide lighter
food. Whether it be light or heavy,
however, it must be nourisiling. An
other important point to be learned is
how to vary food to suit the seasons, ami
thus come as nearly as may be to an
ideal diet through the entire year.
There are many ways of cooking
meats, but those which are in ordinary
everyday use are roasting broiling,
braising, boiling and frying, or saute-
ing, as it should be called. The method
in cooking meats depends upon
the cut which you have selected. The
tender meats only can be roasted or
The Pensacola journal. (Pensacola, Fla.) 1898-1985, 1910-02-13

until done, turning very often, so that
the juices will be retained. When care
fully done it has almost the favor of
steak or chops cooked over the Goals, al
though not quite equal to it.
Now for the word about garnishing.
There is nothing prettier for garnish
than the delicate lcurled sprays of par
sley, and this any housekeeper may have
at her hand all the year round if she
wants it enough to plant it and take
care of it. She can get the seeds or the
roots at any seed store, and with them
the directions for planting and caring
for the plants. They may be grown in
the garden in the summer, and in the
winter transplanted into pots or inside
window-boxes and brought into the
house.
AS a growing plant the parsley is ex-
tremely decorative, and one has it al
ways at hand both for seasoning and
garnishing. A long box of it growing
in window which has plenty of sun
shine is pretty sight, suggestive of
The Pensacola journal. (Pensacola, Fla.) 1898-1985, 1910-02-13

sides that, the flavor is also more per-
fectly preserved.
1t would escape into the air with the
steam if it were not held by being COW
cred. As you go on you will find that
there is a good and perfectly logical
reason for every direction which is given
you, and that the more implicitly you
obey the better success you will have,
and it won't be luck" either. 1t will
be because you took care and obeyed
rules.
Braising Meat
As to the length of time that meat
should boil, that depends wholly upon
the weight 1T will take about twenty
minutes for the heat to penetrate
through a piece of meat so that it will
be ready to begin to cook, and so that
time doesn't count in the cooking; but
reckoning from the end of the twenty
minutes, twelve or fifteen minutes should
be allowed for each pound. If the meat
is cut thick the longer time will be
needed; but if the piece is thin and fiat
the shorter time will be found to be
sufficient.
Braising, which is another way of
treating the tougher fbered meat, is
cooking in the oven IN a covered pan,
smothering the meat in its own juices
and having good deal of herb season
ing in the dish with the meat. Meat
thus prepared is most delicious.
Roasting meat is, properly, cooking it
before the open fire, by subjecting it to
a high degree of heat. That is the way
great-grandnother cooked her roasts,
and under the roasting meat was big
pan which caught the juices which made
the gravy, and in that way got the name
of "dripping-pan," name which the
roasting pan has borne ever since. In
these days of ranges and stoves of vari-
Gus kinds, in which all sorts of fuel are
used, from coal to electricity, we bake ii
in a heated oven and call it roasted
just by courtesy.
Broiling
Broiling is cooking directly over hot
Goals, and is the quickest and hottest
The Pensacola journal. (Pensacola, Fla.) 1898-1985, 1910-02-13

broiled, so as to be palatable, comfort
ably eaten and well-digested. Meats
whose fbers are tough should be boiled
or praised, when they will be found to
be deliciously tender, and if carefully
done, with all the juices preserved, or
with small percentage of loss.
Probably the very simplest form of
cooking meat is by boiling, so why not
begin with that process? The piece of
meat to be boiled should be we'll wiped
with a clean, damp cloth-indeed, that is
the treatment to be given to all meats,
no matter how they are to be cooked, to
ensure their perfect cleanliness and free
dom from harmful foreign substance.
| wish you would take the trouble to re-
member this; it is one of the useful bits
of knowledge that it is well to tuck
away into the memory ready for use at
head of general principles"
Boiling Meat
After the meat has been wiped, put it
at once into boiling water, which has
been sailed, and be sure the water covers
it completely. 1t is important that the
water should be boiling when the meat
is put into it, because the intense heat
sears the surface at once and prevents
the juices from flowing out and vast
ing; and when the meat is done it is
moist and well-favored, as meat should
be, having lost little in the process of
cooking. Let the meat boil for a few
minutes after putting it in the water,
then set it back on the stove or range
and let it simmer gently until it is done
During the boiling scum is thrown
to the surface, and this should be care
fully removed until the water remains
kettle should be kept covered except
| when the cover is removed that the sur
face of the water may be SKINNED, be-
cause the steam is of great assistance
! in softening the fbers of the meat; be-
The Pensacola journal. (Pensacola, Fla.) 1898-1985, 1910-02-13

dish towels, hose, etc, are folded
smoothly as taken from line, and put
away unironed. The children put polish
on the windows, and on rainy days
polish the silver. Mother completes the
work. The greatest strength-saver in
the kitchen is a rocker, where mother
prepares the fruit and vegetables, and a
hammock supplements this on specially
strenuous days.
Machine stitching, cutting and fitting
are done at home, and the buttons and
buttonholes are done while visiting
with friends who come in the after
moons, or while making neighborly calls
A trusty neighbor girl stays with the
children for a stipulated sum per hour,
while the mother goes out in the after
noon or evening.
Friends are entertained with the idea
that it is Our society rather than the re-
freshments which brings them, and the
service is simple, though dainty. Thus
entertaining is never a burden.
In this way everyone helps, the work
is sufficiently systematized to leave no
extra hard days, and everyone is healthy,
hearty and happy.
Training Children
The place to begin training children
and especially so-called incorrigibles-
is with the parents. Let the parent
train him or herself, and the little in1i-
tators and rehectors will be all right so
soon that everybody will suppose they
were born so.
The Would-be Civilizer of a Young
Savage should try the affirmative treat
ment on her boy. Never mention his
faults to him if you can help it. When
you must do so, be brief and speak as
you would to an equal in age and good
intentions. For instance, in the case of
pilfered storeroom where the thefts
were denied, can you control your own
fault of temper sufficiently to say, "Son,
did you take thus and so from the store
room?"
And whatever the reply, accept it
courteously Gas you would be obliged
to from your husband or brother), and
add, Il just asked because l need to
know. 1 wondered if you got all you
wanted or needed at the table. l wish
you to do so. Whatever there is in the
house is for you as for the rest of us
but I'd rather not have it taken from the
storeroom between meals"
You may say that such mild measures
The Pensacola journal. (Pensacola, Fla.) 1898-1985, 1910-02-13

sion was unfortunate, but the two peo-
pie had to make the best of It. At the
close of the affair the girls distant bow
indicated plainly to the man that there
would never be a renewal of former
conditions"
It was evident that Mrs Howe was
still thinking over her problems, and
presently she said, Should hostess
introduce young people to each other
at a dance or other entertainment!
at is her duty and privilege to in
troduce them. She should see that shy
people are introduced and that they all
enjoy themselves"
about asking permission to intro
duce anyone; when is that necessary"
inquired Elsie.
"As a general rule, everywhere ex-
cept in ones own house." replied Mrs.
Wright "Of course, one may intro
duce members of ones own family any
where without formality.'
about introducing men and girls
do explain about that" urged Elsie.
"a man is introduced to girl or
woman, never the reverse. It is polite
for a person who wishes to make a
formal introduction to say, unobtru-
sively, May l introduce Mr.. So-and-
So" This gives woman an oppor-
tunity to decline if there is a good rea-
son for doing so, but this is very seldom
done"
What formula should be used when
introducing?" asked Elsie.
when introducing formally you may
say, Miss Brown, allow me to intro
duce Mr.. Gray"
'It's a good plan, isn't it, to say
something that will help along the con-
versation?" said Rosamond.
YES, you may say, Mr.. Gray has
just come back from San Francisco or
something of the sort"
IF girl is sitting down when man
is introduced, should she rise?" asked
Elsie.
mo; she should only bow"
SHOULD she shake hands?"
mo; she should not"
care there any exceptions to this
rule ?" asked Elsie.
Eyes; in your own house you should
rise and shake hands with every guest"
Rosamond was going away for visit
and she and her mother were discussing
a guests duties.
"Punctuality at meals is very i'm
portant." said Mrs. Wright. Adapt
The Pensacola journal. (Pensacola, Fla.) 1898-1985, 1910-02-13

way of cooking. The article to be
cooked is subjected to such an intense
heat in this process that it would quickly
be burned to a crisp if the cook did not
pay strict attention to it, and see that it
was turned very often.
Really 'well-broiled meat is almost as
rare as a well-cooked potato. l have a
notion, both from observation and ex-
perience, that the majority of persons
who undertake to broil beefsteak or
chop think they must do it literally.
Those of you who are French scholars
know, of course, that the word broil
comes from the French word bruler, ito
burn; but it also means ito scar" and
that is what should be done to the meat,
the surface seared-not burned, thus
giving a scorched, unpleasant flavor to
the meat-so that the juices shall be
kept inside the meat.
The quick soaring has the effect of
sealing the surface, and thus holding the
juices. Turning it frequently, so that
the surface shall cook and not burn, and