davidaulloa/AmericanStories huggingface dataset:
Arizona republican., 1910-04-22

toms and treatment. The paper was accompanied by an instructive lantern slide demonstration taken from the works of noted authors. A helpful dis cussion of the paper followed. Most of the members of the conyen- ton spent the afternoon in automobile rides about the valley and in visiting one of the ostrich farms. the Indian school and the beet sugar factory.
 At the executive session held at 5:30 D. m. the following officers were elect ed for the ensuing year:
 pr. J. W Foss. Phoenix, president, Dr. F. F. Shine. Bisbee. first vice presi- dent: pr ]. F.. Hoffman. Tucson. sec ond vice president. pr. F. D. Kennedy. Globe third vice president: pr. John w Finn. Prescott. secretary; Dr. F. E. Ketcherside. Yuma. treasurer; counsel Tor for middle district. Dr. w. I Simp- son. Phoenix. delegate to American Medical association. Dr. W. V. Whit more. Tucson.
 The next session of the association will he held in Bsbee the first We'd nesday and Thursday in May. 1911.
 The association passed resolutions of thanks to the president. Dr. Shiels of San Francisco. pr. Beckett of Los Angeles and other similar and timely expressions
 The house of delegates passed the following resolutions of timely and general interest:
 Resolutions adopted by the house of delegates of the Arizona Medical asso- citation at it's session held in Phoenix, April 20-21, 1910, endorsing the reso- lution adopted by the house of dele gates of the A. NJ. A. to-wit:
 Amendments to the national food and drugs act.
 Resolved. That the Arizona Medical association respectfully urges on the congress the necessity of amending the national food and drugs act. in the fol- lowing particulars, viz:
 l. To prohibit. absolutely and un- uualifiedly. the use of benzoate of SO
Arizona republican., 1910-04-22

1 da and similar preservatives in the 1 preservation of foods destined for in 1 terstate commerce.
 ? To provide for a system of feder- al inspection Of all establishments en- gagged in the preparation of foods des- | tined for interstate commerce. such 1 inspection having for its special Ohs ! ject ta) the enforcement of sanitary cleanliness in such establishments: (b) ! the prevention of employment in them ' of persons afflicted with contagious or infectious diseases: Co the prohibition of the use of preservatives such as benzoate of soda, and td) the preven- tion of the admission into interstate commerce of unclean and offensive vast" products which now. by the use Of such preserVatives. are branded as food stuffs and sold as such to the peo- pie.
 Resolved further That the follow ing resolutions adopted from the New
 York Medical society are hereby en- dorsed:
 l. That this society respectfully re- quests the president of the United States and the secretary of agriculture to secure an amendment to the nation al food and drugs act by which the use of antiseptic drugs in canned fruits and vegetables designed for human consumption shall be prohibited. and
 , That the inspection of the com mercial food kitchens of the United States by government officials. for the purpose Of insuring the use of sound materials. cleanliness of methods and compliance with the law concerning aduterants and the use of drug preser- vativ,s. be made obligatory.
 2. That congress be and is hereby urgently requested to institute an in vestigation with reference to 1etermin- ing in what additional particular the food and drugs act. as now construed and enforced, fails to afford adequate protection to the American people
 I. That this society respectfully
Arizona republican., 1910-04-22

change and they cured her nicely. Now she is eleven years old and has never been bothered with eczema since. My friends think it is just great the way the baby was cured by Cuticura. send you picture taken when she was about eighteen months old.
 "She was taken with the eczema when two years old. She was covered with big sores and her mother had all the best doctors and tried all kinds of salves and medicines without effect until we used Cuticura Remedies. Mrs. H. Kiernan, 663 Quincy St., Brooklyn, N. Y., Sept. 27, 1909."
Arizona republican., 1910-04-22

Cdico- M htllc uitIc had eczema for five years and when her mother died I took care of the child. It was all over her face and body, also on her head. She scratched so that she could not
 sleep nights. l used CSticura Soap to wash her with and then ap- piled Cuticura Oint- ment. I did not use quite half the Cuti- cura Soap and Oint- ment. together with Cuticura Resolvent, when you could see a
Arizona republican., 1910-04-22

For thirty years Cuticura Soap and Cuticura Ointment have afforded speedy relief to tens of thousands of skin-tor- tured and disagured Sufferers from ec- zenas. rashes. itchings. irritations and chafings, from infancy to age. bringing comfort and peace to distracted house. holds when all else failed. Guaranteed absolutely pure and may be used from the hour of birth.
 Cuticura Soap C25eD. Cuticura Ointment tSoc.l snd Cuticura Resolyent t50e). CT in the form oi Chocolate Coated Piiis. 25c per vial Of oO). Soio throughout the world. Potter Drug Chem. Corp. Sole Props 135 Columbus Ave. Boston. Mass.
 sf-Msiled Free 32-page Cut,ura Booklet SD Authority Affections sf tts SS1a. Scalp and Hair.
Arizona republican., 1910-04-22
Jefferson, Iowa.
Mrs. W. H. BURGER, TOO Cherry Jefferson, Iowa.
 Another Woman Cured.

GlenwOod, Iowa. -" About three years ago l had falling and other fe- male troubles, and I was nothing but skin and bones. l was so sick l could not do my own work. Within six months 1 was made sound and well by Lydia E. Pinkham'S Vegetable Con- pound. 1 will always tell my friends that your remedies cured me. and you can publish my letter. Mrs. c. ". DUNN, Glenwood, Iowa.
 If you belong to that countless army of women who suffer from some form Of female ills. just try Lydia E. Pink hams Vegetable Compound.
 For thirty years this famous remedy has been the standard for all forms of female ills, and has cured thousands of women who have been troubled with such ailments as sdisplacements. fibroid tumors, alteration, inflammation, ir- regularities, backache, etc.
 If you want special advice write fOrit to Mrs. .Pinkh Lynn, Mass. It is free and always helpful.
Arizona republican., 1910-04-22
MADE WELLAND
 STRONG
By Lydia E. Pinkham'!: Vegetable Compound

" iicu ny UdDy was justtwo months 10 Id 1 was com pie etely run down and my internal or gans were in terri !ble shape. I began t a king Lydia F. |Pinkham's Fegeta-
 ble Compound, and
 mother wrote and
 told you just how 1
 was. 1 began to gain at once and now 1 lam real W H."
Arizona republican., 1910-04-22
SCRATCHED SOSHE COULD NOT SLEEP
Child of Two had Masses of Eczema Over Face, Head and Body They Took Her to the Best Doctors ard Tried Salves and Medicines in Vain Suffered for Five Years.
SOON RELIEVED AND
 CURED BY CUTICURA

"I write to tell you how thankful 1 am for the wonderful Cuticura Rem
The Bridgeport evening farmer., 1910-02-19

particular kind of soup.
 I think am not wrong when I say that most of us dislike to prepare vege- tables, and the reason is that 1t stains the hands. know this is true, and that black fingers are not pretty when you are using them for daintier work than vegetable cooking. However, this part of the work has to be done, and you are not really truly cooking" your part yourself, even the most disagree able of all.
 Besides, with a little care you can prevent the blackening of the fingers, which is so much disliked. The cause of the trouble is that the juice which comes from the vegetable turns black from the action of the acid on the steel, and finally runs down to stain the hn- gers; the safeguards, you will find, arc a damp cloth and small cutting board. Keeping the Hands White
 While pairing the vegetable it is neces- difficult to form the habit of pointing the knife blade downward, SO that the juice may run off at the point. When this is not possible, watch the knife blade, and when it has on it an accunu- lation of juice wipe the blade on damp cloth which you keep at hand. If you are delft with your hands you will know by instinct that you need not put down the vegetable you are holding in your other hand to do this, but may simply pass the blade over the cloth, turning it on both sides, and then begin your par ing again, having lost hardly second
 In slicing, quartering and dicing vege- tables it is not necessary, if you have f~r~1 1r1 && L@II s~< your hand. Steady them upon the board, and use the knife without touch ing the blade. In this way very little juice comes in contact with the fingers-
 Now for the Julienne soup. A Pot Pourri
 For one quart of the stock use a pint of vegetables, one half teaspoonful of salt, and one-half saltspoonful of pepper. The seasoning may be added to the stock, which is set upon the stove to heat. Cut such vegetables as carrot and turnip into quarter-inch dice Cut celery into slices a quarter of an inch wide, or you may use the tops of as- paragus, peas or small string beans in their season. Cook these dice in boiling salted water until they are tender, drain them thoroughly, and add them to ths
 soup, which will then be ready to serve. Did I not say that having stock in readiness was time-saving devlcef Compare the making of this soup with
 one of those made without stock, and l you will realize how much less 1t takes
 out of the busy hour before dinner.
 A Rice or Barley Soup
 To make such soup as rice or barley soup with beef stock, merely cook the grains in salted, boiling water until they I..A a4 all faIl1Rn- then you may add them to the stock, which has been heated and seasoned as in the Julienne soup. The proportion of the uncooked rice is two tablespoon
 fuls to a quart of stock. The rice may be boiled in half an hour, but the. bar.
 ley will require first to be soaked and then boiled for two hours.
The Bridgeport evening farmer., 1910-02-19

It is then roasted in the oven On the third day the roast may be cut into incl pieces and si.nnered gently for an ho-r or more with vegetables for a stew Dunplings or Yorkshire pudding with the thickened gravy furnish hearty meal by themselves
 The finest steaks and roasts are trimmed before being delivered These trimmings can be secured and make delicious bits for meat pies or Ham burg steak at a very low price.
 Veal Outlets
 Veal outlet is comparatively cheap, and when egged, crumbed and baked, gives a delicious meal Chicken is out of the question in cities, but half-pound can of boned chicken, pieced out with rice or vegetables, or even fried musll, would furnish a good meal. It fre- quently happens that late on Saturday night one can buy to decided advantage in large public markets. This is espe- cially helpful i'll winter, when things can be kept easily.
 Macaroni with white sauce and cheese
The Bridgeport evening farmer., 1910-02-19

cold water, and allow it to heat very slowly Rapid cooking tends to harden the outside of the meat and prevent the juices from escaping. That is why hot fire is required for roasting or broiling meat In that case juices are to be conserved; in stock making they must be extracted.
 Now to go back a little from this deviation to the matter of proportions.
 Our meat is in the kettle, and for the two pounds we should allow two quarts of water. While 1t soaks for a few moments prepare the vegetables and herbs which are to be its. seasoning. Vegetables Used
 You will need one small onion, half a small carrot, half a small turnip, sprig of parsley, six whole cloves, six pepper corns, small blade of mace and two teaspoonfuls of salt. Besides these add bunch of "sweet herbs"-that is, sage, savory, marjoram, thyme and bay-tied up in bit of muslin, or you may use their equivalent in prepared herbs.
 Stick the cloves and mace into the onion and brown it (being very careful not to let it scorch) in tablespoonful of butter or cleaf beef dripping, and while it is browning cut into the sauce pan the carrot and turnip; then when they are somewhat Drowned, add them, with the herbs, spices and seasoning, to the meat and water. Put the whole on the stove and let it simmer five or six hours.
 Spare Time Cooking
 Does it sound like a long process? If does take time hfIt fhe beaf1tv of if IS that you are preparing in your leisure moments something which will keep a long time in cool weather, and will
The Bridgeport evening farmer., 1910-02-19
FALL FASHIONS FOR THE
 SCHOOL GIRL
Buying For Children

bits of trimming and lace, too small for any other purpose, apparently, may be utilized in this way. It is always best to have the guimpes of washable material and if for any reason woolen goods seems more desirable, they should still be white Challis, albatross, serge, mo- hair are all washable.
 Simplicity the Keynote
 Though simplicity should mark a cllild's dresses, 1t is not necessary nor even advisable that they be severe and entirely untrimrned. Piping of con- trasting color on tucks, bands and triin-. ming edges will brighten up dress of the most sornberly scrviceable color and material. The staple colors, like navy and brown, do not so much require the additional color touch, for even though dark, they have certain individuality ; but some of the dark nondescript sort of mixed goods, that one would say arc too old for child, may be frightened up considerably by little judicious trim ming.
 Buttons are very well liked as a trim ming, and in one of the groups of school children attending fashionable New York school they are shown on the little tabs that relieve an otherwise plain little dress. Almost all of the standard woolen dressgoods are suitable for children's dresses. Cashmere is very well liked and serge and mohair are al- ways good. There are mixed suitings of worsted that wear well, and we have several times mentioned Danish or Pop
The Bridgeport evening farmer., 1910-02-19
FASHION AND FLESH .4 REDUCTION
A Good Figure Absolutely Essential For the
 Seasons Styles

pounds which the cure accomplished, the flesh returns. While I am chary about recommending these special sys- tens which have been devised by Ger man and French doctors, I do say that much can be done to keep the flesh un- der by wisely regulated diet.
 A Wise Diet
 This would exclude ali cereals, all desserts and sweets, all eating between meals. Butter, milk, cream and eggs could be taken sparingly, if at all. These
 are the great fatteners, together with
 late the amount of bread eaten and let
 1t be either toasted or stale bread. Rich
 soups must be avoided Beef, lamb and chicken are the meats that can be eaten, and the vegetables which grow above the ground"
 The systems given for flesh reduction vary in regard to the directions ad-
 vaneed for drinkables Some prohibit
 water with meals and will only permit a little weak tea; others think that a large amount of water better promotes digestion and will carry off the fat. A saline laxative taken with plenty of
 water in the morning, preferably hot, before breakfast, a diet of beef either Bin tlle form of steak or roast beef, with
 dry toart buttered sparingly, if at all, l and with as much hot water to dr1nl,
 W itl. the meals as one wishes, will sure ly reduce the flesh, but one must keep 1t up, for when the diet IS changed to 1 a more generous one the flesh will come back in redoubled amount.
 What Will Baths Do7
 Baths, to achieve much in the way of l flesh reduction, must be persisted in and taken very frequently, often too ire
The Bridgeport evening farmer., 1910-02-19

u% ASHIOM does not make such
 pere1nptory rules for the chil-
 dren as those she applies to their
 elders. Straw hats and cotton dresses may be worn late into tll' autumn, without any actual date when they must give place to felt and wool. The guimpc dress has so much to cori- mend it that 1t has become almost uni versally adopted. There are most ex- cellent reasons for this. botl, in econorn- and becomingness.
 Buying for Children
 The end-of-the-season remnant sales afford many opportunities to secure high-c1ass goods at moderate prices, and the greatest bargains are always those pieces that seem to have not quite enough yardage to make any garment. Sleeves always cut into so much more goods than it seems they should, that, when they need not be reckoned for, a much shorter length may be fountl enough. If the skirt can be provided for, the bit of an over-blouse might al- most be said to take care of itself.
 The same reasons make remodelllng much more simple, and if it is child's dress to be made over, rather than a larger dress to be cut down, the sleeves of the original will go quite long way in helping out the new frock. The guimpe too can be managed out of many things that have outlived their useful ness i'll their original form. Old shirt waists at once suggest themselves to the mind for the purpose. and many odd
The Bridgeport evening farmer., 1910-02-19

nourishing. Corn-meal, rice, barley rolled oats, or any other cereal, is suit able for use, and if the cereal is cooked over the flame for a long time before adding the hot milk, it is not necessary to flavor with anything but salt. Half as much cereal as is used for break fast dish is the usual amount. It is surprising how good the gruel is that is made of crackers; and it is also cheap. The old-tilne supper of mush and milk, or porridge and milk, or bread and milk, had much to recommend 1t and was also cheap.
 Making Soups from Stock
 I once knew a dear old lady who used to say to her grandchildren, whom she was teaching to keep house in the good old New England way, that the dishes were not washed un- til they were wiped and put away. I presume she would say that I had not told how to make soups until had written about those made with, as well as without, stock, so am going tions from which many soups are made. Kinds of Stock
 There are two kinds of stock: that made from beef and called brown stock, and the white, which is prepared from chicken or veal Into the making of both kinds go meat, bone, bone-marrow and some fat To the brown stock may be added any sort of meat or bone from which nutriment may be obtained, with the exception of mutton fat, which has too strong an individual flavor to make 1t desirable, This sort of soup making, then, becomes a real economy, for 1t is not many after all-for utilizing the waste parts of steak and roasts, such as the flank in the sirloin cut.
 In this process of making stock all the nutriment is extracted from the meat, and not only is the waste meat disposed of, but soup is concocted which is welcome addition to any dinner.
 The Brown Stock
 To begin with we will take the brown stock, and supposing that you have no materials at hand, we will order from the market
 Have the butcher give you a shin bone of beef, weighing with the meat about two pounds, and be sure to have him crack the bone. Then you must prepare your meat so that you may get as much as possible out of it. In the first place, do not wash your bone and meat, but wipe them carefully with a cloth wrung out of cold water. When you have washed meat in preparing it for other ways of cooking, you may have noticed that the juices which
The Bridgeport evening farmer., 1910-02-19

ever, they should form a regular part of the family fare. Sugar adds to the expense of living, but 1t IS food just as truly as meat and bread are food. As much fruit as possible should be secured for winter use, either by canning or drying. It is possible to secure a very satisfactory grade of dried fruit in the market and 1t answers surprisingly well If carefully prepared.
 Soak over night and cook in the same water very slowly and usually without stirring Add the sugar, cook just long enough to allow 1t to melt, and then remove from the fire. Instead of pass irg bread with the stewed fruit, the slices of bread may be covered with the fruit and put together like sandwiches and served individually. These make very good fruit shortcakes and help to give variety.
 A supply of favoring materials like cinnamon, cloves, mace, bay leaves, cayenne or paprika and celery salt can not be called extravaganza, for it is on them one must depend to evolve sur prises and turn the plain food into sat isfying fare. It is surprising how poorly food Is seasoned in nunberless homes, causing 1t to either be refused or eaten under protest. The simplest seasoning transforms the plainest food into dish of which the cost is never once con- sidered. The woman who has small income should keep a good supply of seasoning, therefore; and, after all, it is not expensive.
 Soups
 Soups are often advocated when the income is limited, but as steady diet they are not to be advised, if the occu- patton is such as to demand much nourishment. When light meal is al- lowable good soup will satisfy. The Italians, Germans and French all un- derstand the art of making most deli cious soups out of next to nothing, and such soup will give the feelMg of hav- ing dined sumptuously. The feeling is a good one to arouse, but there must be little extra nourishnent worked in some place during the day. The cream soups are nourishing on account of the milk which forms their chief ingredient. They give fine opportunity for work ing up very small amounts of vege- tables
 Parsnips make a delicious soup, as do carrots, and combination of this and that may not be named from any one in gredient, but 1t may be delicious in taste, and that is enough. Cereals and milk make excellent broth, which is also
The Bridgeport evening farmer., 1910-02-19

quently for the general health. The Turkish and Roman baths are what arr recommended. The Turkish bath should be given, so as to make the perspira- .ion very free. This is what is sup Hosed to carry off the fat. In my opir- ion, while the baths will keep down the flesh and will reduce 1t somewhat, the cannot accomplish much unless taken too often and continued too long to be compatible with health.
 To keep the skin healthy and to re- move the outer layers of the skin, soak in a hot bath, or take cabinet bath Or or Turkish bath once week; but these taken only once a week will do little Ill the way of flesh reduction. What Will Massage Do.
 I used to pin my faith greatly on tn benefits that could be obtained by means of massage in removing fat; b, l am of the opinion that not only doe massage as ordinarily given not reduc- the flesh, but tends rather to increase it. Massage to be of use in lessening tE amount of fat deposited in the tissuc must be of the most vigorous kind. Tn fat deposit and the muscles under il must be so kneaded and molded tha at first few can stand the mauling ant the pressure Many New York womee with the spirit of martyrs have submit ted to the process, and their hips have melted away and the change has beer wonderful
 Not many who profess to give mas sage have either the strength or the knowledge to give the only kind of mas sage that will attain the desired end The woman must be strong, for witt the arms and vigor of wasf-womar she must attack the muscles. One vii feel lame and worn out, as if after ta- king long and unaccustomed horse. back ride, after such a massage, bu just as one becomes accustomed to the horseback riding, so does one get usee to this vigorous massage, which, I re peat, is the only kind that will accom- plish anything in flesh reduction.
 The rubber rollers which come fol