davidaulloa/AmericanStories huggingface dataset:
United labor bulletin., 1910-02-11

The Cooks Union fired the the proposition at its
meeting Monday night resolution I'VE Of
with special privileges the few and that
his proposition originated the brain
saloon keepers Denver with booze joint Curtis
cafe and for the special keeping
limited for the benefit of the privileged and operate them The
only thing about that these places Jingle dollars
All the fake societies that under the cloak
avong the wet and why for the
whole prohibition
takers sold the hgoned dealers ninth ward which
located the Brown Shirley, Savoy Kaerhof
vendd could have been carried Two wears ago had the
petition been submitted that and these takers petonng
tor the ward WHOLE they picked
saloons exist and won victory when they
the drug which located
busy Sunday the stuff
houses
The cooks worldly the
the is that nothing the line
general the cooks opposed prohibition
Less humbug and sham desirable. -
United labor bulletin., 1910-02-11
KEEP AWAY FROM LEAD CITY.

The Western Federation of Miners Issuing asking
from Lead City. South Dakota, where in progress
of the
1t tough when have strike right
whole of of bed
the the working perform political
different tell of the Cripple Telluride
time The workers always battle of this they have
the elected public and
to aborng
have collar of the around their necks
When the workers allow of
slip public office do the bidding their labonng
the o suffer for their own neglect.
Lead City the time loaded down with the brand strike
breakers and thugs infested
Major Naylo has left the Cripple Creek of
strike breaking beauties that
association openly and brazen break all laws,
OF the governor and the sheriff of the county they successful doing
President Meyer the job and
Krwan which sufficient that
standpoint outages perpeted advance that will
be the work of the imported thugs.
The Bridgeport evening farmer., 1910-10-14

dren and grown persons should un- fold napkins partly when taking seats at table, placing the napkin across the knees. On rising from the table the rule is to leave ones napkin unfolded, unless the hostess folds hers.
 Preference about food should not be expressed. Naturally, children should be taught not to find fault or be 'sfus- sy,' but it is unreasonable to insist that they shall eat food that may be distasteful. If one does not like soup one is not obliged to eat it, but it is not polite to refuse it. It is not usual to ask for a second helping of soup or fish.
 The knife and fork should be held simply and not in any fancy or awk- ward way It is not good manners to raise or spread out the elbows when cutting up food, or to bend the elbow square1y when raising fork or spoon toward the mouth.
 A small portion of meat is cut as required. It is not correct to cut it up all at once, as for child. It is bad manners to load fork with food. It is not allowable to dip bread in gravy or sauce, or "sop'' it up around ones plate. Care should be taken not to open the mouth too wide when taking food, and to keep it closed when eat ing. One should eat slowly, noise lessIy, and not talk while food is in the mouth, but wait until it is. masti- cated and swallowed ceo ,e. .re
The Bridgeport evening farmer., 1910-10-14

separate dish and passed. At each cover is the roll and a piece of butter. There is space enough between the eontrepiece and covers for any rel1shes that are desired.
 The Napkins
 The napkins are folded obIong in- Stead of being placed in the rings; or if rings are used, carefully roll the napkins and place at the left of the plate. A wel1-laundered. neatly-folded napkin, with an embroidered letter or name in one corner, placed at the left of the plate, pleases the eye, and this is as much to be desired as the palate is to be considered. Mats thick enough to prevent the heat from penetrating to the polished table should be used. The straw Japanese mats may be made more dainty by slipping them into white linen slips, that may be plain or embellished with embroidery.
 For company dinners the soup may be preceded by raw oysters, in sea- son, or little clans, which are ap- netizing in all seasons if kept cold. Six oysters or clans are allowed each guest, and quarter Of a lemon ac- companies each dish.
 If sauce is preferred it may be daintily served in half lemon shell placed in the centre of each plate. Where oysters or clans cannot be se- cured in the shells, the 'keg' variety hold possibilities for the hostess by selecting six or seven small ones and
The Bridgeport evening farmer., 1910-10-14

and placed on the table. If the rolls are used with the soup, then a dish of bread cut into thick squares is also placed on a dish with a dolly and set at a convenient corner, to be passed during the dinner. Oysters and clam soup should be accompanied by hot waters. Whether the soup is served from a tureen placed before the hostess or brought to the table on plates and set at each cover is left to the choice considered impolite for people to be- gin as soon as they are served, but there should never be haste to finish before others at the table have be- gun
 The Salad Course.
 If there is to be a salad course it is placed on the table after the meat course and the soi1ed dishes have been removed. It may be brought to the table on individual dishes or ar ranged on a dish and served at the table by the hostess. Toasted crack CTS and cream cheese should accom- pany this course. A salad or lettuce or endive or celery or a mixture of vegetables is better served in a salad bowl, but sliced tomatoes will pre- sent 9. better appearance if laid on bed of lettuce arranged on a fiat dish. Sometimes the salad plates are placed before each person, each one helping themselves to the salad. After this course everything is removed from the table but the spoons and glasses. The crumbs are brushed away and the des- sert brought in, which Is served by the hostess. In many families the coffee Is liked during the meal, in which case it is usually poured in the kitchen and brought tol the table. 8
 Tn the iI1ustrated dinner table a service for fish is shown, the baked fish being covered with hot metal ||bell'' to Vretain the heat. This is placed before the host. The fish fork and knife are placed on rests at each side of the platter. The vegetable dishes are placed at the members cover who is to serve them. The second vegetable being spinach in this case, does not require separate dishes. The sauce for the fish is served from
The Bridgeport evening farmer., 1910-10-14

their innumerable weaves. A well-cut and well-fnished tailored suit never fails to be in good style because of ss-oVer-trimming is a greater danger-but for the really i'm portant gown of the wardrobe some little distinctive touch seems wanted. It may be 8 small collar of good lace, some braiding with a glint of gold threads in it about the closing (with buttons that correspond); some little bit of elaboration that we shall feel must come off when the gown has had it's best days and is re1egated to every day use. It is these little distfn cdons, not necessarily involving much addi- tfonal expense, that make a wardrobe complete.
 How to Test Fabrics.
 A Knowledge of fabrics and their wearing qualities is alI-important to the shopper. In large city one may go, in the morning, to some of the large shops and look at goods or get a few samples of the newer fabrics for consideration and examination. New fabrics in goods of all grades are being produced every season, and the careful shopper should know them. Be- cause a woman lives perhaps in a sec tton of the country remote from the large importing and manufacturing centres is no reason why she may not have the newest fabrics if she wants them, but it is absolutely necessary for her to know them by name, at least.
The Bridgeport evening farmer., 1910-10-14

dishes. A piece of soap is placed on top and the hot water poured on. Then the plates are washed out first, to make room, the soap meanwhile be- coming jelly-Iike and adhering in small particles to the china. Dishes are fn- verted to drain, and either wiped df- rectIy from the hot suds, or hot water is poured over and like the Pharisees of Christ's time, Eye make clean the outside of the cup and of the platter, ' while the inside is full of soapsuds. have seen women who were finieky about their housekeeping wash the milk pitcher, which of all things should be perfectly clean, through strong ,suds, then dash water over the outside.
 I have visited soap factory and there seen-and smeIled-great vats of fat scraps that go to make the soap grease necessary in it's compounding
 l am not criticising the method of soap making. It is all right for the use it was intended-to eradicate grease and dirt-but no manufacturer ever intended it as food flavor
 Dishes from light meal are far better washed without soap Use a medium-sized pan for washing, and begin with the glasses, cups, etc., Ieav- ing greasy dishes till the last. Place right side up in a large pan, then your rinsing water will do some good. Or better still, drain off the suds, then place in rinsing pan. The wiping cloth does not remove the suds,
The Bridgeport evening farmer., 1910-10-14

chicken, clam or fruit soups will be welcome substitutes for the hot serv- ice.
 The Mid-Day Dinner.
 Many people prefer 8 midday din her, with, supper at evening, and this final meal should be of easily digested and pa1atab1e food, instead of heavy meats and vegetables, with heavy gravtes. Omelettes. or eggs. served with dainty sauces, broi1ed chops or fish, macaroni combined with cheese or tomato sauce, or with green peppers; fish, fowl or cheese souff1e, tripe, milk or cream toast, baked or boiled GUS buildings, whips and fresh fruit with cream will give ample variety to the menu. For supper. a cloth is spread and the arran ngement of the service is similar to that for luncheon.
 If the late meal is dinner and it consists of soup, meat, vegetable, salad, dessert and coffee, the knife for next to the plate, then the soup spoon. On the left, next. to the plate, p1ace@a small fork for the salad, .s then the larger fork for the meat. The spoons for dessert and coffee may be placed at the upper edge or next to the plate on the 1eft-hand side. If bread and butter plates are not used a smaller knife should be placed next the plate on the right. Salads are not sup posed to be cut with a knife, but often lettuce, tomatoes and cucumbers require 1t, and it is wise to have one at hand. Butter balls and rolls are placed on the bread and butter plates. Some people do not serve butter at dinner, but many persons do not enjoy any meal without it, so 1t is well to have it at hand.
 The relishes are to be in low dishes
The Bridgeport evening farmer., 1910-10-14
aF daFfae4 s.f The FastidiOuS Dinner Table AM WAT By W. J 1"

person at the opposite place serves the water The butter dish is set at one side of the table and the butter is served on patties.
 Bread and butter sandwiches and cold pressed meat find room on the corners of the table. In this instance the des- sert and cake will have to be placed on the serving table or sideboard.
 Lunch cloths, purchased at a req sonable price in these days of "bar- gains,'' will be useful when doilies are not to be thought of. The cloths should just come to the edge of the table, A finished edge of buttonho1ed scallops, or hemstitching, and 8 bor- der of drawn work, will make an at tractive luncheon cloth.
 In cold weather clear soups may be Served in bouillon cups or in dainty teacups for luncheon; hot wafers, crisp rolled bread or toast cut into strips may be placed at once side of the cup plate or passed in separate dish During excessively hot weather jeIlled
The Bridgeport evening farmer., 1910-10-14
SHOPPING
Bv HELEN D. PURDY

material, and waist to correspond in color at least. The dainty white lingerie waist is too we'll liked, too
 pretty and too comfortable to be left
 out of the question, but just now we are educated to the complete costume idea, and 8 white waist with a co1ored skirt scarcely accords with that idea, except for quite informal wear; it is the color note, not the differing fa- brfc, that protests in midsummer a thin white waist may replace the waist proper of the costume, but it should be considered a concession. It will be much better to match the skirt in an inexpensive silk null and make it up on shirtwaist lines. For winter this suit would be of broadcloth, diagonal or serge for skirt and jacket, the waist of crepe de chine, messaline, foulard, chiffon cloth or fine silk yelling, either alone or combined with the cloth. For spring fine, soft woolen suiting, in which there are numerous novel weaves each year, lightweight serge of homespun; and for summer Rajah or some other of the high-class shantungs, or the mohair and wool mixtures in
The Bridgeport evening farmer., 1910-10-14

n this time of reasonable, dainty and Effstic china there is really no ex- g&$nse for clipped, cracked, heavy earth nware.
 Half-unbIeached- cloths in conven-
 Dnal designs are very attractive, and oetter they look. Tbe eolored cloths ee used by many, the buff back e&Hepunds with blue or deeper buff bor- ers 2 being especially attractive.
 AbIe linen should be ironed while &ry damp, without starch, for if ironed nErtn perfectly dry will look almost
 H well as when it came from the &4on from the middle out towards the Nages. letting them come as they will. shls method, insures a straight crease eEOugh4 the middle.
 F Breakfast. sSA centrepiece of garden flowers,
 Fns or 8 growing plant is always Breakfast a dish of peaches, pears,
 1unps or apples, in their season, makes
 suitable setting.
 A silence cIoth'' will save the top AE the, table if it be polished one, tl9nd avoid chatter of the dishes in any esnse. This may be made from felt, ss1ntOn flannel or discarded blanket Xk1at has been well 1aundered. It tnOuId be cut to come at least an inch over the table edge. The arrangement S@ the dishes varies with the meal, but
 ntvea are always placed at the right SM the plate, and forks at the left, 4zcepf1ng when knives are not used; pen the forks are arranged at the 4ght. The napkin is placed at the H9ft, and at the tip end of the knives he water glasses find 8 place. Salts snd peppers are usually p1aced con-
The Bridgeport evening farmer., 1910-10-14

N. yHEN a child is const1pated, the RAE first thing to do is to find out
 w the cause. This depends on a
 number of, conditions. It may be that the lower bowel is inactive. If such is the case, small glycerine suppositories or soap suppositories are good. It is much better to regu- late the diet than to give a child castor oil and such medicines. When a child is over a year old, you can do more for it than you can for a baby in Tegulat- ing the bowels through the food which he takes. A great deal can be done by giving the child cream. adding it to his milk or giving it separately. A little experimentation will give you an idea how much he can take. Meat juice added to the uiet will help con-
The Bridgeport evening farmer., 1910-10-14

one has been so unfortunate as to miss training of this kind, the next best thing is to train oneself; it is an achievement that brings it's own re- ward.
 We all know women who, without having a remarkably extensive ward robe, always seem appropriately gowned. There can be no @hard-a.nd- fast rule for all. The woman who lives in city, and leads an active social life, will naturally need a different list from the woman who leads g. rather quiet life in small town, but there are certain occasional gowns quite as inn portant for one as the other, and it is these that must be definitely planned. Such a wardrobe will not need re- newa1- each year; in fact will often require but little addition and a1tera- tion to keep one feeling up-to-date and comfortable. First in importance on the list is the formal outdoor cos tune for church and ceremonious call ing. This is a necessity for even the most persistent stay ay-at-honne-body. It should be a good three-piece suit that Is. skirt anG of the same
The Bridgeport evening farmer., 1910-10-14

1icfous when eaten cold with steWed fruit
 One member of the family may re- move the empty dishes, bringing in on the return trip the next course, which should be placed before the pense. By using 8 medium-sized tray, two plates may be removed at once, and if the family is large more may be removed at one time by placing carefully each on top of the other. al- though this is not the correct thing to do if there is a maid to serve
 The coffee service is arranged at the opposite end of the table, and if space will admitSuse a tray large enough to hold the cups and saucers and coffee pot. The cream and sugar should be placed nearby, with the spoons in 9 low dish or at the upper edge of the plates Bread and butter plates are only necessary when there is to be a hearty meal.
 The hot breads, rolls and toast should be placed on one corner, the two former being laid on a folded napkin and the toast served in hot dish.
 Luncheon.
 If luncheon is at midday, by using doilies in place of the tablecIoth much laundering will be saved, and these articles will prove a splendid way to use partially worn tabIec1oths- The ones used in the luncheon table illus tration were made from such cloth, the edges being fringed instead of hemmed. They are large enough to cover the table gener ously and re- persons use. A glass dish of ferns and blossoms. is placed on a small circular dolly. A cocoa service oc- cupies one end of the table, and the
The Bridgeport evening farmer., 1910-10-14

 THE DISHES
Hints sS o. M MyE54gE 54lEe M E T c h t Dreaded Task Easier
 Rinse Thoroughly

A heusekeeper when asked the se- fNHfet of her always-c1ean-and-w white ks1ish towels said: E'In the first place ET never allow dish water to dry in any towels. They are rinsed out after
 every using and if possible dried out of Edoors. Then once a week they go Through the regular wash. My belief is, However that, their-peculiar whiteness EAs, due to the fact that they are all sFWays xsEfnsad and wrung out of cold hsRateE, @1Ie4er hot water. also pin e11y faith to linen towels. The cotton, E%hough cheaper. will grow gray after IeEnuch wetting, in spite of every care. 2 Sanitary Dish Washing
 L.(My belief is that only about one in
 sn hashAs- dishes fp a sanitary way. ' Here t4 the largest pan piled full of
 reasy plates, cups, silvers and small
The Bridgeport evening farmer., 1910-10-14
Manners
 Al Meals
Parents Should Train Chil- dren Carefully to Contract
 Outside Influence

EARLY home training or the lack
 n of it shows very plainly in man I ners at the table. Parents can
 not be too careful in teaching their children the little details of re- fnement. Children are quick to ob- serve, quick to initiate habits. It is important, therefore, that they should see in their parents behavior an ex- ample of good breeding.
 The first rule in manners is to do nothing that may be disagreeable to others. Punctua1ity at meals is neces- sary in a well-regulated household. Bright, cheerful talk is essential to peace and pleasure at the table, as well as important to appetite, diges- ton and health. Unpleasant subjects of discussion should be resolutely avoided-such as bad news, illnesses, accidents, annoying business affairs or troublesome family matters.
 It is important to remember not to fdget about in ones chair, not to draw up chair too close to the table, not to lean too much over the table, not to lean ones elbows on the table, not to crumble bread, or play with silver or other articles.
 A little child may have a napkin fastened around the neck. Older chill
The Bridgeport evening farmer., 1910-10-14

N TALLY sensible shopping begins
 in the privacy of ones own BN apartment days before a pur-
 chase is made. It may be con cisely stated as knowing what yous really want, getting that and nothing else. Indiscriminate, unplanned shop ping sc often allows us to be diverted from actual needs by the allurement of the attractive offering of the mo ment, that, unless we have taken an actual inventory of present possibilities and future requirements, and started out with this fixed idea, the shopping tour is likely to have unsatisfactory results. Every woman can recognize the wisdom of placing a certain def1- nfte limit on years or a seasons dress allowance, whether her means be great or small. Even if the allow ance is exceedingly liberal, it is defi- nite amount and leads to methodic planning. It is a definite starting point and most healthy corrective of extravagapt tendencies. If ,. we .,o over spend 8 bit on one gown, we know that we must retrench on some other to make up for the indulgence. When
The Bridgeport evening farmer., 1910-10-14
DIET SHOULD TAKE
 PLACE OF DRUGS
In Correcting Irregularities of the Childrens Health Evils of Candy Eating Not
 Overestimated 1"'
Overestinnated

t1y knead the stomach also. Some times a child, as well as an adult, ia constipated because he does not drink enough water
 Nature Not InfallibIes
 I have often felt that the great cray ing for sweets in a child meant that it was something which the system re- quired, but my experience with candy eating children has led me to believe that Nature is not always a safe guides and notably in this matter of the crav- ing that children have for sweets. The effects of candy upon the digestion of the child should be carefully watched. It should be given after meals, as it will otherwise spoil the appetite. A New York doctor several years ago
The Bridgeport evening farmer., 1910-10-14
DRESSING
 FOR WORK
Housewife Can Wear at Least One Accessory to
 Embellish Plain Clothes

TN the food and raiment brigade, the l 'tdo-your-own-work" mothers have a hard time keeping themselves pre- sentable in the eyes of their families They must wear faded things some times, and they cannot spare much of the early morning time for beautifying. Still it is possible for the houseWork- CTS to don one accessory that never fails to freshen and improve the toilet. This is a plain white collar, which costs nothing and requires only a mo ment to adjust. When the career of white shirtwaists is ended, front plaits, tucked lengths and those of insertion should be cut out, leaving sufficient plain material to hem over the upper edge, so as to avoid scratching the neck. They should be two inches in width and the neck length
The Bridgeport evening farmer., 1910-10-14

stipation. Fruit is good for child prunes, dates and figs. It is well to cook these before giving them to him. If the cream is too rich, and it is liable to be, then add water to it, or use less cream and more milk, or the three mixed together.
 It is of the utmost importance to ed ueate the child to regularity of habits. This should be insisted upon from the very beginning. Let the hour be in variable and nothing interfere with it. You can do considerable for your child in the way of massage. Press the hand gently upon the stomach and move it round and round, passing from place to place sunti1 the whole abdomen has been we'll rubbed. Do this night and morning for five or ten minutes. Gen
The Bridgeport evening farmer., 1910-10-14

made study of a number of cases, and found that certain children, those who inherited rheumatic and gouty conditions, would have a series of troubles if they ate much sweets. He called such "the sugar susceptibles, ,' since whenever they ate substances which had much cane sugar they were various1y afflicted. Sometimes the stomach would be upset, sometimes they would act as if they had caught cold, having a bronchitis or sore throat. They would break out with skin eruptions or have rheumatic at tacks. Such children were not allowed sugar on their cereals or in preserved fruits. They soon accustomed them selves to going without sugar Sac charin was used to sweeten food.
The Bridgeport evening farmer., 1910-10-14
PRETTY CHINA IS
 EASY TO OBTAIN
And Within Means of Even the S1enderest Income
 How the Cloth Should Be Laid xsfs for Different Meals

hN WING to the fact that many A housekeeper is both cook and A waitress, the arranging of the | family dining, table in 8 dainty
 anner is too often neglected. One kAs1ay a1Ways nave clean linen, how,
 dyer coarse or cheap it may be, and