davidaulloa/AmericanStories huggingface dataset:
Connecticut western news., 1910-08-11
AMONG THE COMERS
 AND THE GOERS
A Glance at the Social and Vaca- ton Life of the ViIlage-The Absent Minded Girl and What
 Became. of Her-Rev H. B.
 Chown Fishing at Ocean Grove.

Falls Village, August 9-The corners and goers continue numerous as the va cation days wans.
 John Rogers is home from Waterbury.
 Miss Clara Sabin, Waterbury, is visit ing at her brothers. Kenneth Sabiu's.
 Miss Agres Sullivan and Miss May Brown, New York, are visiting Miss Sullivan's mother here.
 Fred Rapp and wife, Fairfield, were over Sunday guests of his father, John Rapp.
 John H. Belden, Hartford, who has been summsring here left for home Tuesday morning.
 Martin Lang and daughter spent Sum- day in Winsted and later went to Savin Rock. Miss Lang left Tuesday for & vacation trip.
 William R. Hubbell and wife, drove to Bantap Lake, Litchfeld, Saturday, remaining there oyer Sunday.
 Mrs John Kisselbach. New Britain, is spending the week here.
 Clarence and Ray Wolf, New Haven, are visiting their grandmother, Mrs Henry Wolf.
 Percy Johnson, wife and son.. Bridge port, are stopping at Mrs M. A. Halls.
 Mrs Philo Kellogg is visiting her son in Chicago.
 Charles W. Kellogg left Tuesday for 8 business trip to Chicago, and will go through sections of Colorado and other parts of the west.
 Rev H. B. Chown is at Ocean Grove enjoying the sea breeze. He led the morn ing services there Sunday. Monday he tried his hand at fishing with good re, suits.
Connecticut western news., 1910-08-11
South Canaan
 and Huntsville

Rattlesnakes Thick on Canaan Noun
 tain-BerrY Picking Extraordinary
 Sympathy Through Death.
 Especial correspondence to The News
 South Canaan, August 10.-Blueber- ries are plentiful on Canaan mountain but rattlesnakes are more abundant as a product of nature even than the berries The mountain regionsis quite hilly and of late the snakes have been crawling out of their dens and in several instances have been seen by berry piokers, who as a rule give the rattlers a wide berth, It has been suggested that the Schagh- ticoke Rattlesnake club make the noun tain visit or that an organized snake hunt on the part of the citizens of this section and neighboring towns might result in a elimination of the snakes that at present infest the summit of old Canaan. Why not start an organized snake hunt? It would afford little ex- citement out of the ordinary and no doubt many of the summer visitors here- abouts would delight in a genuine rat tlesnake hunt where they could tackle the rattlers in their haunts and get an idea from experience of what a really exciting snake hunt is.
 Berry picking was better occupation than having on Variety Farm last week, as is shown by the fact that three young ladies in one day picked one hundred and twenty-six quarts of black berries. The pickers were Miss Mabel Dean, Miss Ruth Bosworth and Miss Julia Pas sini.
 Master Eddie Silvernale is on the sick list. Dr. Skiff is in attendance.
 Rev and Mrs O. W. Hanna visited friends in this vicinity last week.
 Antony Passini has been spending a few days with his brother on Canaan mountain to help in having.
 MT and Mrs John Shultis visited their daughter and family in Lakeville on Sunday last.
 News was received here last week of the death of little Louise Woodin of Chapinville, the youngest child of Mrs. Anna Woodin, former resident of this place. Louise was three years and nine months old, and had been sick only a short time. She died on Wednesday, August 8. The funeral was held on Friday, August D. Mrs Woodin was we'll known ill this little hamlet, and much sympathy is felt for her in the loss of her little daughter.
 MT and Mrs William Page attended the funeral of Mrs Page's little niece, in Ohapinville last week Friday.
 MT. Vests household goods were moved from the car to his new home il this place on Thursday of this week.
Connecticut western news., 1910-08-11
Did Not Impress Them.

Members of the British mission to Menelik in 1897 were chosen partly with view to impressing the negus. The average height of the eight mem bers was six feet one inch, and five of them were over six feet two inches. Captain Cecil Bingham of the First Life guards, chief ornamental officer to the mission, produced great effect on the natives with his helmet and cuirass; but, according to the Vicomte de Poincitis, who was present, the cuirass did not impress the natives at all favorably. He writes, "As Captain Bingham walked away I heard an Abyssinian warrior remark: Just look at him. He must be a coward! He has a shield which covers his backp"
Connecticut western news., 1910-08-11
CANAAN VALLEY

0. W. Benton and Harry Comerson, who have been spending several weeks at A. E. Benton's, returned Tuesday to New York.
 In the shower last Thursday the house of Frank Bailey was struck by lightning, The bolt struck the chimney, tore of about six feet of shingles and went down the lightning rod.
 I. Ogushwortz. Jersey City, is spend ing few days ill town.
 Ralph Thompson and family, who have been visiting his brother here have returned to their home in Water bury,
 A daughter was born to MT and Mrs Joseph Deloy here, July 9th.
 At Brooks Hollow, (New Marlboro July 28, a daughter was born to Mr an6 Mrs Burt Thompson.
Connecticut western news., 1910-08-11
LAKEVILLE NENy
A KaIeidOscopic Record of Shifting
 Scenes and Minor Gossip.

Scenes and Minor Gossip.
 MT and Mrs William Bentley, Brook lyn, N. Y, are spending 8 couple of weeks with Mrs Bentley's sister, Mrs M. E. Miller.
 Frank Melvin has resigned his position at D. H. Oakes' jewellery store and Paul Andrews has taken his place.
 Miss Florence Martin returned home with her mother last Saturday from Saugerties, N. Y, where she has been spending about two months visiting re- latives.
 The seconds got done up again last Saturday by Salisbury's first team at baseball, but it was not so bad being beaten by a score of 5-4.
 N. A. McNeil and family, Lime Rock, took an auto trip last Sunday from Lime Rock to Egermont, Hillsdale, Bash Bish Falls, Pine Plains, Sharon and back home A. Martin, Jr., took the party. The Misses Martins took the other car and enjoyed a pleasure trip to Copake Lake and called on Miss Mattie Wilkins, Philmont, whose family are now occupy ing cottage at the lake for the summer.
 Fourteen of the young people at the Interlakin Hotel chartered buss last Saturday and spent the day picnicking at Bash Bish Falls.
 Thomas Dunn, Chapinville, went to Sharon Monday last to sell 8 place he owns between Sharon and Sharon Valley.
 Advertising Pays Them
 The fire sale at Roberts 6 Co.'s store has been a success. The first day of the sale people f1ocked in from all the sur rounding towns, coming in on every train and crowding the store so it be- came necessary to lock the doors. Sat- urday was busy day but there was not so much of a rush. The company em- ployed dozen extra clerks to assist.
 A Victim of Ptomaine
 Master Lee DeFour, who has been ill for seven weeks, was examined by Dr Colts; Pittsf1eld, Mass, Monday, who declared an operation necessary, which he performed with satisfactorily results, taking considerable puss from his pa tients side, where ptomaine poison had located. |r.
Connecticut western news., 1910-08-11
A Victim of Ptomaine
CORNWALL HOLLOW

It is not expected that there will be service at the church here next Sunday, as the Rev William Fennel, D. D.. Hart ford, will preach his annual sermon at East Cornwall Baptist church at 10:30 a. m.
 Deacon Whitcomb, East Cornwall, conducted the afternoon service at this place last Sunday The pastor is spend ing his vacation at Northfield, Mass.
 w. Hart, Falls Village, was a guest at W. H. Miles, Sunday.
 Mrs K. sedgwick is away for a few days.
 MT and Mrs A. F Palmer drove to Cornwall cemetery Saturday. afternoon to attend the burial of Mrs Miner, a former resident of the town.
 MT and Mrs Weigold accompined by friends from Torrington were Sunday guests of Mrs Carrie Sedgwick.
 Miss Charlotte Yale, Westfield. is ex- pecte6 home the last of the week, for her summer vacation. a-..... k Mrs Ellen Peck remains at Harrington with badly sprained hand.
 Charles Green. Goshen, was in town Sunday.
 Mrs John Palmer spent one day last week at A. F. Palmer's. MT Palmer, who has been spending few days with his parents, returned home with her.
 Farmers who have had their oats cut for the past week, awaiting favorable weather for harvesting them, were glad to see the sun shining Monday morning
 MT Cremer and daughter were in towI the first of the week.
Connecticut western news., 1910-08-11
FROM THE GROVE
 OF PINE TREES
WHERE TO. GET THE NEWS
[Continued from page II

Pine Grove campers who desire the Connecticut Western News can have the paper delivered at their cottage each Thursday during camp. by leaving orders with Mrs Adams at the Mountain View Inn. The News will be on sale at the Inn each week and will be sold by a boy at the camp. Begin with this issue and keep run of camp events. The News will cover the Chautauqua and the oom- ing camp meeting and you will want the paper from now on. Leave your order to-day that we may know how many extra copies of the paper will be needed weekly to meet the demand.
Connecticut western news., 1910-08-11
SHARON VALLEY

Miss s. Laux and Miss Kurtz, Eliza beth, N. J., are visiting J. Morshouse.
 R. Cline, Wsstfisld, N. J., is visiting his grandparents, MT and Mrs A. Scott. Dr Story and wife and Mrs Dr Philips and daughters, New York, are visiting at G. Carey's.
 P. Byron has been on the sick list.
 Misses Josephine and Lizzie Wells, Brooklyn. are guests at J. Duffy.
 Mrs Sarah Sharty and Mrs Bradshaw, Waterbury, are visiting at R. Tunosy's.
Connecticut western news., 1910-08-11
CANAAN BARRACKS

Mrs Sickmund and son Clarence Bridgeport has been visiting MT and Mrs Nathaniel Gray the past few days.
 MT and Mrs N. L Gray spent last Thursday with friends in Canaan.
 Mrs F. c. Dean has been on the sick list the past week.
 Arthur Lane is visiting friends in Sharon.
 Ruby Gray has gone to Bridgeport on a visit.
 Mrs Chauncy Bailey and daugh ter Mrs Noah Smith, Winsted visited M1 and Mrs H. Braman on Sunday. Miss Hazel Bailey returned home with them.
Connecticut western news., 1910-08-11
Pikinu Around.

Messenger Boy-I hear yer boss done little shoppin' yesterday Wall Street Office Boy-Pooh! Nothin' to speak of. He only bought an insurance company, couple of good, serviceable banks an steel plant, am he had a railroad sent up on apperbation.-Puck.
Connecticut western news., 1910-08-11
Downed Cornwall BridQe

Our baseball heroes returned from Cornwall Bridge last Saturday with the scalp of the Bridge boys dangling from their girdle. The tally sheet showed 15 to in favor of the Village team.
Connecticut western news., 1910-08-11

Old reliable Jack Smedick of last years locals played third and put out three, assisted on two and had 8 single ill batting Out in left field Feathers picked everything clean that came his way Some of the balls that came sail ing over there had wings on and were yeritabls birds, but they shed their feathers when they hit that territory.
Connecticut western news., 1910-08-11

One of the runs scored by them was due to wild throw. McCarthy pitched for Torrington and five men went down before his swift deliveries. He allowed five hits. Poole for the East Canaans struck out nine men and allowed but four hits. He was ably supported by Sweeney.
Connecticut western news., 1910-08-11
CLOSE GAME BUT
 WE WON II OUT
Torrington Gave Us Close Hug. But We had Them Canned in the First Inning Good Fielding and ErrorIess Play Marked the Playing of the heme Team.

East Canaan, August 10-Our boys are proud of their victory over Torrington Saturday ,on the ball field, and we'll they may be, for they played an errorless game and won by the close score of 4-3.
 The game was won In the first inning when the East Canaan team made four
Connecticut western news., 1910-08-11

runs. That was the only inning in which they scored, but it did the busi- ness. They shut Torrington out until the sixth inning, when one run was brought in. This was increased one more in the seventh. The sigth was blanked and the third run was scored in the ninth.
The Pensacola journal. (Pensacola, Fla.) 1898-1985, 1910-03-27

Floors end Woodwork
Bare floors are cleaned like any other
woodwork Waxed floors should be
washed before re-waxing, but rarely at
pther times. Floor brushes or brooms
Powered with Canton flannel, feecy side
put, are best for cleaning them. Bits of
damp paper, or damp tea leaves scat
tered over a floor, catch the dust in
sweeping. Ingram carpets are bright
ened by scattering corn meal or dry salt
before sweeping. The digging required
10 remove these insures a thorough
Isleaning. As soon as a section of a
room is done the dirt should be takeu
mp.
One should notice whether she is using
The best method in sweeping. She should
tgive short, quick strokes, bearing down
ron the broom and lifting it back instead
fof dragging.
After the woodwork comes the pic
;fure frames and gas fixtures; next, the
larger pieces of furniture; then the large
sfugs are spread out, furniture brought
In and arranged. and draperies and brio
la-brac put IN place.
I Windows may be cleaned at any con-
venient time when in the shade. A little
Esicohol in the water keeps it from freez-
ing on the glass in cold weather.
Bedrooms
In each room there are special pieces
calling for special care. The bedstead
needs cleaning weekly. Top, bottom
back and front must be gone over with
The Pensacola journal. (Pensacola, Fla.) 1898-1985, 1910-03-27

heat and energy by the starch of the
flour. We realize that 50 simple thing
as a cream sauce has some food value
when made with water, but much more
when made with milk or cream. We see
the difference in food values between a
PURGE of peas and a cream of asparagus
soup, and the difference between the last
named soup and a clear tomato soup,
which is really nothing but delicious
flavor. We are surprised to know that
consornme comes under the same class,
having absolutely no food value. All the
nourishnent was taken out when the
stock was cleared.
Mistakes of the Underfed
It is easy to see from this how one
who does not know the composition of
food materials may urwittingly provide
an excessive amount of starch, for in
stance, and furnish too little proteid; or,
on the other hand, she may furnish an
excessive amount of all the elements,
thus making the combination too heavy.
An ordinary luncheon or dinner, for
instance, may provide a really sufficient
amount of nourishnent in the bread
and meat" course; proteids were sup
piled in the meat, and starcfes' in suffi-
Gent amount by the potatoes. If a
second starcfly vegetable is served the
carbohydrate side is too heavy. Clearly
the dessert must not consist OF either
starch or sugar; proteids and fats are
ruled out, SO one may not serve either
The Pensacola journal. (Pensacola, Fla.) 1898-1985, 1910-03-27

fouride Of sodium to one part powdered
sugar. Blend thoroughly and scatter in
to or near cracks. This is not fatal to
persons, but is disagreeable.
Kitchen and Laundry
Kitchen sinks should be flushed fire.
quently with boiling water. If grease is
put into the garbage can the pipes will
not become clogged.
The laundry should be a model OF
cleanliness. Stove and irons should be
clean and bright. A coating of vaseline
will prevent irons rusting. Tubs and
board must be left clean. Stationery
tubs must be closed top and bottom
when dry
The ironing board must be of con-
venient size, shape and height, and pro-
vided with soft old blankets or silence
cloth and muslini for covers. The hold
ers must be just right and ready.
Stains and How to Remove Them
The foundry closet should hold al
necessary articles, such as starch and
soap 1t may also contain things for
| removing stains, and on the door might
be placed the following list of directions
| for this purpose:
Fruit-Pour boiling water through
or use alcohol
Chocolate Or Cocod.-Wash in cold
water, then pour boiling water through
! Tbd.-Wash in cold water, then in
boiling water.
The Pensacola journal. (Pensacola, Fla.) 1898-1985, 1910-03-27

bread pudding, blanc-nange, tapioca or
sage pudding, custards, Junkets, suet,
plum or Indian buildings. or either mince
or custard pies. Possibly an apple or
berry pie would not add materially to
the starches and fats, because so little of
the crust is usually eaten.
A better choice would be canned or
fresh fruits, ices, or simple fruit gela-
tines. The soup should be a flavor"
one, either consornme or clear tomato.
The salad should supply flavor, princi-
pally, and might consist either of crisp
celery without dressing, lettuce with very
very fine and served with vinegar, salt
and pepper, or possibly a little French
dressing.
Food Soups
A cream soup if made of non-nutri-
tious vegetables like cabbage, asparagus
or spinach would enrich the meal more
than a consomme, but not so much as a
soup made of dried peas or lentils with
milk or cream, or 4 potato soup made
with milk. In case either of the nutri-
tious soups named is served, there could
be corresponding tightening of certain
elements in other parts of the meal.
potato soup would dispense with potato
as a vegetable, and suggest instead one
of the flavor Vegetables, like caulifower
or carrots. The dessert might be taken
from the proteid list of milk and egg
combinations.
Where the main nutrition is furnished
in the dessert by such things as plum
pudding, suet or rice buildings, the bal
ance of proteid. fat or carbohydrates
may be supplied in the soup, salad or
main course. One learns to Know the
value of the various salad dressings, and
chooses sometimes one and sometimes
another.
Salad Dressings
Mayonnaise means rich food instead
of fashionable dressing, and is often
refused because its richness is entirely
unnecessary. This dainty balancing of
food values makes the difference be-
tween an artistic meal and an unat-
tractive one The salad dressings will be
classified somewhat as follows: vinegar,
salt and pepper are simply fiavors;
The Pensacola journal. (Pensacola, Fla.) 1898-1985, 1910-03-27

French dressing has slight food >value in
the oil; mayonnaise is rich IN fat and
proteid. >---< y
Whipped cream adds fat and is not at
all necessary; in fact, there is a generally,
senseiess use of whipped cream. If one
serves an orange gelatine for dessert,
and knows that the jelly alone is too
light, the food value may be increased
by whipped cream and cake. In that
case its use is legitimate; but when
used simply for looks it destroys the
artistic quality of the meal, nine times
out of ten.
Using Left-overs
In making up left-overs into salads
or entrees one studies the food values
that appear in the combination and de-
cides what to serve with it, whether
cheese waters, bread and butter or plain
waters. One does not make the mistake
of serving cheese and cheese waters at
the same meal; neither would one serve
cornmeai as a cereal at breakfast, in
mullins at luncheon and as a pudding at
night, just because cornmeal is both
nutritious and cheap.
After a little study of the kind in
Dictated, it will not be such task to plan
a meal, and the meals will not be such
failures, for the food materials will be
classified according to their nutritfve
values and ones recipes will also be
classified in the same way and listed as
either good food, slightly nutritious or
simply fiavor-giving.
The Pensacola journal. (Pensacola, Fla.) 1898-1985, 1910-03-27
Food Principles

Food Principles
In the first place we must know that
food chemists have found that the vast
variety of food materials is made up of
but FIVE clements, which are known as
the food principles These elements
are in Combinatiorl-that is, one is rarely
found alone, and the predoninating ele-
ment names the food material. For in
stance, meat is largely proteid, and is
called a proteid food; for a similar
reason potatoes and rice are classed as
starch. That statement reminds us that
carbohydrates include two things:
starches and sugars.
One more fact must be mastered be-
fore we are ready to study particular
foods. The work which each of these
food elements performs in bodybuilding
is important, and reminds US forclbly
that food is for nourishnent. The body
needs four things: bone, muscle, heat
and energy. Proteids supply the bone
and muscle, while carbohydrates and
fats furnish heat and energy. Mineral
salts and water are important aids III all
lines of bodybuilding, but need not be
considered further for our purpose.
After acquainting herself with the
nutritive elements of the food she serves,
and the purpose of each element in body
building, the caterer needs to know IN
what proportion each element should be
and the total quantity. The dietltian
knows exactly the weight of proteid,
starch, sugar or fat served in each dish
and in the 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
Give parts of heat and energy to one of
flesh and bone material" He also estl-
mates the amount of food needed daily
by a 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 in addition to the above amount of
| food one needs from fifty to eighty
ounces of fluid daily.
| Without being able to apply any of
| the dietary standards in a definite way,
| it is not likely that one will make a
| serious mistake in planning 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
! bination of these elements into various
| dishes. The longer we work on this sub
| ject the more fascinated we become; it
is a delight to know that bananas are
| almost entirely starch, but have the least
trace of fat; that apricots contain much
more nourishment than apples; that
dates, figs and raisins are exceeding y
rich in carbohydrates that chocolate is
rich in both carbohydrate and fat; that
! all the food elements are present in con-
The Pensacola journal. (Pensacola, Fla.) 1898-1985, 1910-03-27
VALUES

siderable quantities in almonds and pea
nuts.
Food Value Of Vegetables
We learn that dried beans furnish 4
large amount of proteid and starch,
while string beans have very little of
either; cabbage and celery. cucumbers
and lettuce have almost no nutritive
value aside from the mineral salts and
the cellulose, which furnish bulk and, in
that way, aid digestion. Peas and green
corn are nutritious IN their fresh state
and when dried increase in food value.
Sweet potatoes have more food value
than white potatoes on account of the
added sugar; turnips, squash and onions
contain much water and little nourish-
ment. but the mineral salts give value as
food. The same may be said of spinach,
while parsnips are rich in sugar and
starch beets have little value aside from
the sugar and cellulose.
The study of -four and grains becomes
very interesting as one compares the
composition of entire, graham, and roller
process flours or cOrnmeal and oatmeal.
We are surprised to learn that nacaronl
| is comparatively rich in proteid as COM
pared with rice, contains more fat and
almost as much starch.
Food Value of Meats
The nutritive value of different kinds
of meat gives food for thought, as we'll
as the fact that various cuts of meat
| differ in nutrimcnt. The flank contains
more nutrinent than the sirloin or loin ;
the round more than the porterhouse.
We know that meat is the typical pro-
ted food, but we find that fish, shell-fsh,
eggs milk and cheese are all proteid
| foods.
After a study of this kind we realize
that in making a cheese souff1e, for in
stance, we increase the proteid of the
cheese by the proteid of the eggs, milk
and flour; that we have increased the fat
of the cheese by the fat of the butter,
and have further supplied material for