davidaulloa/AmericanStories huggingface dataset:
The Tupelo journal., 1910-06-24
Conditional Piety.


Two Scotch fishermen, James and
Sandy, belated and ~befogged on a
rough water, were in some trepidation
lest they should never get ashore
again. At last jamie said:
Sandy, I'm steering. and / think
you'd better put up a bit of prayer"
Il don't know how" said Sandy.
eff We don't I'll chuck We overheard"
said jamie.
Sandy began: "Oh, Lord, I never
asked anything of We for fifteen years,
and If yen only get us safe back, I'll
never trouble We again, and"
Whist, Sandy" said jamie. "The
boats touched shore; don't be be-
holden to anybody."-Short Stories.
The Tupelo journal., 1910-06-24
SKIN BEAUTY PROMOTED


In the treatment of affections of tho
skin and scalp which torture, disfig-
ure. itch, burn. scale and destroy the
lair, as well as for preserving, puri-
flying and identifying the complexion,
hands and hair, Cuticura Soap and
Cuticura Ointment are well-nigh in
fallible. Millions of women through
out the world rely on these pure, sweet
and gentle emollients for IL pur-
poses of the toilet, bath ana nursery,
and for the sanative, antiseptic cleans
ing of liberated, inf1amed mucous sur
faces. Potter Drug & Chem. Corp,
Boston, Mass, sole proprietors OF the
Cuticura Remedies, will mail free, on
request, their latest 32-page Cuticura
Book on the skin and hair.
The Tupelo journal., 1910-06-24

When Revolt 10 Dangerous.
It is not the i~nsurrection OF igno-
rance that is dangerous. but the re-
volts Of intelligence.-Lowell.
The Tupelo journal., 1910-06-24
Soothing.

"But those extremely violent wom-
en- lunatics--how do you manage to
keep them so quiet?"
That's an idea of the new superin-
tendent's."
"Yes?"
"Yes; he had the straightjackets
made up in the peek-a-boo STYLE
Puck.
The Tupelo journal., 1910-06-24
Barber-ous Humor.

Barber-How would you like your
hair cut, sir?
Stude-Ffne. Do you think / came
in here to discuss the tariff?
The Tupelo journal., 1910-06-24

Search others for their virtues, and
myself for thy vices.-Fuller.
The Tupelo journal., 1910-06-24
in 4 SERIOUS CONDITION.
4 Case Of Terrible Kidney Trouble.

Henry Palmer, Cole and Walnut Sts..
GAINESVILLE, o., says: my kidney
trouble was caused by hardships and
exposure in the army. The awful pains
The Tupelo journal., 1910-06-24
imnnrfanf 10 Mothers

Examine carefully every bottle OF
CASTORIA, a safe and sure remedy for
Infants and children, and see that it
Rnars the ~ ~
The Tupelo journal., 1910-06-24

To make pleasures pleasant. shorten
them.-Buxton.
The Tupelo journal., 1910-06-24

IN Use Fol owe ID Yedrs.
The Kind You Have Always Bought.
The Tupelo journal., 1910-06-24

Grief is the agony of an instant.
The indulgence of grief is the blunder
Of a life.-Dunegan.
The Tupelo journal., 1910-06-24

Constipation causes and seriously aggravates
many diseases. 1t IL thoroughly cured by DR..
Pieree's Pellets. Tiny suRAr-coated sranules-
The Tupelo journal., 1910-06-24

Unsung songs cheer no hearts.-A.
Williams.
The Tupelo journal., 1910-06-24

signature, sssas Is q IMzZzzM
The Bridgeport evening farmer., 1910-04-04
BUSINESS METHODS MUST BE
 APPLIED TO HOUSEKEEPING
American Homes Now Run Extravagant and Wastefu
 Basis-Hence the Increased Prices of All Foodstuffs

Europeans" The average American is actually proud of eating meat three times a day, which is very silly thing to do. Patriotic braggers never pause to admit the fact that Ameri- cans also have more indigestion than other nations. Now this is partly due to the fact that they eat meat three times a day, partly to. the fact that this meat usually is abominably cooked. Most women over here put lump of beef over the fire in a cold pan and let it fry in it's own grease until it is almost unrecognizable, quite unpalatable, very indigestibIe and with most of the nourishment grizzled out of it.
 Meat once a day will furnish ample nourishment, no matter how hard man has to work. The reason most men think they require more is that they have been taught blindly to think so, and also that the meat they do get is so badly cooked that it does not nourish them sufficiently and the indigestion 1t causes creates an ab- normal craving.
 In the second place, then, the house wife should eliminate at least one carnivorous meal a day. It does not need an elaborate course in chemistry to study food values. The United States government has published bulletin known as Bulletin No. 2S, en
The Bridgeport evening farmer., 1910-04-04

titled: ttThe Chemical Composition of American Food Materials Any body. can obtain copy by sending five cents to the Superintendent of Documents, Union Building, Washing ton, D. c.
 The third thing for the woman of small income to do is to take 8 leaf out of the book of the packers them selves. For it is generally known that they do not make their profits out of even the high prices they are charging for beef. Out of the actual meat they barely do more than make expenses; profits in their business, as in almost all others, are now de- rived from by-products. The hides, the bristles of the hogs, the tallow are converted into money, while the carcaseS are sold at little more than cost. One prominent firm Of packers make most of their profits out of soap.
 The housewife's by-products are the things she throws away. Most of these can be converted into palatable dishes-indeed, more palatabIe dishes than the original ones from which the s1eft-overs'' remain.
 It is too true that many housekeep- CTS will not bother to prepare left overs, and the size of~their grocery bills attests to the wastefuI habit. Even in those households where John will never eat left-overs,'' if the cook be. of an economical turn of mind
The Bridgeport evening farmer., 1910-04-04

head of the household many a deep drawn sigh when. the monthly ac- count is rendered.
 The soup stock-pOt is 8 valuable ad- junct to the household, and one should be kept during the cold and cool sea- sons, even if soup is dispensed with during summer. Every bone of meat and fowl should be saved, excepting those on individual plates. To se- cure the marrow they will have to be cracked, which can be easily accom- pliShed with a nallet or hammer. The juices from the carving-platter and all the tough ends of meat and fowls may go into the soup-pot to make a foundation, not only for veg, etable, but for the delicious cream soups that most families like. In the best-regulated hopsehoIds the tips of the wings from game and fowl, the legs and feet and necks are used for soups, the feet and legs containing so much ge1atinous substance when cooked that so much more nutriment is added to the soup foundation. The feet should be thoroughly scrubbed, then simmered in hot water for ten minutes and plunged into cold water, when the scaIy skin can be removed, leaving the white substance beneath. Clip off the nails and then cook the feet and legs with the other soup scraps. Why should fowls feet be scorned for eating when the dirtiest
The Bridgeport evening farmer., 1910-04-04
SCIENTIFIC METHODS USED IN
 THE HOME LAUNDRY NOW
Work Much Smpifed and Arduous To-day-Bt1y
 Best Materials and in Large Quantities
By MARION HARRIS NEIL

fore adding to the sleeping water for bleaching clothes, as it is only slight ly soluble in cold water.
 It is very safe to use for bleaching, as it has no harmful effects on fabrics, and is used to bleach cuffs, collars, ties, handkerchiefs, white silk waists and all white clothes. Borax is often used in the laundry for giving a gloss to linen. The pro- portion employed is one tablespoon full to every eight tablespoonfuls of starch. It is at times used for the removal of tea and coffee stains, but if the stain becomes dry before the borax is applied it's action is seldom effective, and something stronger has to be used. Always keep it in a covered jar. Clothes from various causes get bad color. If they can- not be grass-bleached, the surest method of whitening and bleaching is by the moderate use of a chlorine substance. A strong bleaching liquid must be very carefully prepared, and Rs very carefully used, or it burns the materials. Put half 8 pound of chloride of lime in basin and make R into smooth paste, with a little cold water, rubbing down with a wooden spoon. Pour on one quart of
The Bridgeport evening farmer., 1910-04-04

times the call is for brown stock, which may be secured by cooking the scraps of ham, mutton and beef to- gether White stock is secured from chicken, veal and lean fresh pork. For simple vegetable or noodle soups, all but the ham may be cooked to- gether, and when ham is not disagree able to the family it may be also cooked for the soup, care being taken to cut off all the black, smoked part, which will give too strong flavor for even serving the ham in it's orig ina1 state. Cover the scraps and bones with water, add a slice of onion if the amount be small, and whole Aone if there is a reasonable amount, sticking a clove in the slice and three in a whole onion. Add the celery foliage or tough stalks, a raw carrot and some sprigs of parsley; simmer for an hour or longer, according to the amount; then strain off the liquor and place in dish so the fat will rise and can be removed when ready to serve. It is wiser to let the cake of fat remain over the top, as it excludes the air, and when ready to use the stock, just take off enough of the fat to allow of dipping out the liquor, which should be iel1ied a trif1e.
 Tn making the cream soups, by using the stock whenever water is called for will give you richer and more nourishing dish. A few table
The Bridgeport evening farmer., 1910-04-04

any of these waters before being cooked with sauce or served in the various ways that are known to this age of culinary feats.
 The almost number1esS sauces that are simple in construction will aid in disgusting the Ieft-overs either in forming croquettes or serving as a covering. The melted ice cream may be drained from the mold or can and placed in a dish in a cold place until wanted as a foundation for the pud- dings or custards. Scraps of jel1ies and marmalades may be added to sauces for desserts or game and as one studies the advantage of the left over will prove itself in many un- known ways, a few of which are ap- pended:
 Triple Alliance.
 A combination of potato, turnip and meat. Reheat the turnip and potato in separate dishes set in boiling wa ter. Mound the turnip on hot dish; then cover with the mashed potato piped through a pastry tube or made rough with a fork. Arrange balls of meat and fish as illustrated about the base. If the turnip has been cooked sliced, cut into small pieces when re- heating before mashing. Either the white or red turnip will combine with the potatoes. Minced meat or fish may be substituted for the turnip, and
The Bridgeport evening farmer., 1910-04-04

"NO furnish home laundry is a M very simple matter indeed. In
 the first place you will re-
 quire a small cupboard, or a shelf in a cupboard will do; but as some of the materials must be label ed poison" it would be wise to keep them under lock and key. Many of the chemicals used for removing stains from fabrics are poisonous; therefore they ought to be marked as such and kept in safe place.
 Soap
 The soap, which is the first and indispensable thing, can be kept on shelf in any warm, dry place.
 When purchasing, it is desirable to procure that made by a well-known manufacturer, as one is less likely to get an inferior article. It is also better to buy in large quantities, as large quantities are usually sold at a considerable reduction in price, and soap improves in quality and durabl- ttys by keeping. Stick to a good quality of plain soap.
 Bleaching
 For bleaching purposes use pure borax- Dissolve in boiling water be.
The Bridgeport evening farmer., 1910-04-04
MORE INTELLIGENCE, LESS TOLL
 IN MODERN PROCESSES
Extreme Care Needed in Preparation of Bleaching Agents
 Fully Equipped Should Have Chemical Cupboard

hot water it must be previously broken up in 8 small quantity of cold water to separate the grains. Hot or boiling water poured over dry starch does not break it up sufficient ly to expose the grains directly to the intense heat of the water, consequent ly many of the granules remain un- acted upon and appear in the form of Jumps in the liquid. When boil ing water is poured over the starch the grains rapidly absorb the water and increase in size until the out side coat or envelope bursts, and the. starch oozes out and becomes soluble in water, and forms a thick, jelly like, semi-transparent substance, commonly known as <Ehot-water starch" or clear starch. There are no definite quantities for the making of this starch. Everything depends upon the number Of articles to be starched and the stiffness required. alone can teach the exact quantities to use.
 Alum
 There are still a few accessories necessary, if we are to consider our home laundry well equipped and ready for any emergency. Alum, for instance. is useful to have in the cup
The Bridgeport evening farmer., 1910-04-04

board. Its principal use is to render mdslins, cambric, lace curtains, thin aprons, dresses and all light fabrics. if not practically non-inflammable, at any rate much less susceptible to take fire. It is certainly a wise pre- caution to rinse children's white gar ments with alum water. Put two ounces of alum to one gallon of water. The alum must first be dissolved 1n boiling water.
 Bran
 Bran is used both for cleansing and stiffening. To make bran-water tic a cupfuI of bran in muslin, put this into two pints of water in a clean saucepan, and simmer till the water feels =glutinous. Leave the muslin loose to allow the bran to part with its gluten A second and even third water may be taken off the bran in the same way. Bran has no destruc- tive effect on colors and seems to act mechanically as an absorbent and stiffens the article slightly. So it is most useful for colored em- broidery or art-work of any kind. Bran water is sometimes employed for the washing of cretonne with Q coIored background.
The Bridgeport evening farmer., 1910-04-04
STOP WASTING GOOD MEAT AND
 MAKE USE OF CHEAPER CUTS
Le-overs Disguised Made Attractive
 Help Solve Problem of Domestic Economy

the potato arranged in like manner. At the top make an indentation, which fill with butter, and this will trickle down the crinkly sides of the potato.
 Fish Pudding.
 Remove the bones and skin from the leftover fish, and to each cupfuI allow one cupfu1 breadcrumbs and white sauce. Butter a mold or bak- ing-dish, sprinkle with chopped pars- ley, then. with crumbs; add layer of the fish, and add just enough sauce to moisten; repeat until the dish is filled, having the last layer of crumbs, over which dot a little butter; set in a hot oven and bake for thirty minutes; in- vert on a warm dish. Esca11oped meat may be made this way, adding a little onion and moistening with gravy or brown sauce.
 Fish In Ramel<ins.
 Mix the cooked and laked fish with enough white sauce to moisten; then fill buttered dishes two-thirds full, cover with cracker-crumbs, buttered, and arrange mashed potato about the edge or press through pastry tube. Brush the potato with milk and set in the oven until potato is Drowned.
The Bridgeport evening farmer., 1910-04-04

boiling water, and put into jar or pitcher with a cover. Stir well, then let it settle and stand for a day or two, giving it stir occasionally. Skim thoroughly and strain twice through fine muslin, leaving behind all the insolub1e lime. This clear liquid can now be added to the water in which you bleach, and of course, must be done after washing, boiling and rinsing.
 Add just enough of the solution to make the bleaching water smell slightly. This solution, used undilut- ed, will take out almost any stain. Dip rag in the solution and rub on the stain, but rinse thoroughly after wards. Keep this bleaching liquid tightly corked and in a dark place; powder decomposes. Needless to say, many rinsings are necessary after using this bleaching fluid, which, by the way, also acts as disinfectant.
 Gum Water
 We must not forget gum water for stifening fine 1aces, esilks, flannel waists, dark sateens, art-work sewn in silk coloRs, and making them look almost as good as new. It is finer in quality than starch, and does not produce a harsh appearance on the flores of silk or fine lace. An aver age proportion to use is one table spoonful of gum water to one cupful of water. To prepare gum water for laundry purposes, put one ounce of the best gum arabic, broken down very small, into pitcher. Pour oyer one cupful of boiling water. Put in a warm place, and stir frequently with wooden spoon until the gum
The Bridgeport evening farmer., 1910-04-04

melts; when quite dissolved, strain through fine muslin and bottle for use. If gum water is made in large quantities, to be kept considerable time, it ought to be made with cold water The gum being an organic substance, it does not keep so well if made with hot water.
 Ammonia
 Ammonia, or the volatile alka1i, is another indispensable. It is a most useful cleansing agent, and owing to it's volatile nature cannot remain in the fabric, as soap or soda would, to the detriment of the material. Ammonia, if used judicious1y, renders woolens soft and elastic. It should be used in the washing of all undyed woolen materials, especially if they are in the slightest degree greasy, such as woolens that are worn next to the skin. In the wash, if ammonia is used in the soaking water, a table spoonful to each pailful of water, as well as to that in the boil, the work will be haIved, and much less soap and soda needed. Ammonia dissolves will be astonished to find how much dirt separates out without any aid from the hands.
 Washing Blues
 In the laundry, blues are used to counteract the yellow tint given to clothes by wearing, or by the action of soaps, during the washing process. Blues may be bought either in solid or liquid form, but the solid blues are more generally used for ordinary ed to fine particles by mixing in with
The Bridgeport evening farmer., 1910-04-04

water, enters the linen in the form of minute grains, and gives linen and calico a uniform tint, which intensi- fies the whiteness of the fabric. The hlue water for white clothes should be of 8 very pale shade, the object the blue water is made too deep in color they, instead, become a pale blue shade, which entirely defeats the object of using blue. Blue water may also be successfully used for black and blue materials; the water for black and dark shades of blue should be deep blue; this preserves the color in both cases-the black from turn ing brown, and the blue from fading water, as the blue would settle on them and make them appear streaky. The blue bag must be- tightly squeez- ed before putting away; if left satu- rated it wastes the blue.
 Starch
 Starch of a good quality should be purchased. Take the starch out of the paper box in which you buy it, and keep it in tin box with a close lid, and it ought to be kept in a dry place. A good test for the quality of starch is to mix some of it with cold water, rubbing it down very thorough ly with Hhe fingers; then allow it to settle for an hour or two. By this time the starch is all at the bottom of the basin, and on examining this substance, if you find it can be lifted out in kind of cake, the starch is of good quality. If it crumbles at once when you touch it, it is inferior. Starch is partially soluble in hot water, but before it can mix with the
The Bridgeport evening farmer., 1910-04-04

spoonfu1s of the stock added to the meat from which the juice has been extracted for beef tea, or for the heavy vegetable soups, will convert this otherwise tasteIess mass of fiber into tasty hash, with or without po- tatoes being added.
 Even the water in which mutton or cabbage or turnips have been boiled will be found excellent in which to cook beans, 1entils or other dried vegetables. Macaroni and spaghetti are also improved by being cooked in
The Bridgeport evening farmer., 1910-04-04

the scraps may be worked into such temptingly looking and tasting dishes
 that even the lynx-eyed John may be fooled into partaking. In spite of careful purchasing by the most thrifty housekeeper there are times when 1eft-overs are inevitable, and then her ingenuity comes into play. It is 8 splendid thing to be thrifty at all times, and thriftiness does not mean misef1iness, but during these days of soaring prices in everything edible it is doubly wise and will save the
The Bridgeport evening farmer., 1910-04-04

creature, the pig, has his feet served
 on the best-appointed tables; also the calf? When purchasing rolled roast be sure that the bones taken from it are sent home by the marketman, so that they may be added to the soup pot The woman who will learn the value of stock will solve many a problem of poor cooking, and here is where her soup-stock pot becomes in- valuable, for many times a cupfu1 of stock is called for in recipes in which water makes poor substitute. Some
The Bridgeport evening farmer., 1910-04-04
Pressed Fish.

Pressed Fish.
 To one cupful f1aked fish add salt, pepper and one-fourth teaspoonful each scraped onion and chopped pars- ley, one beaten egg, half cupfu1 cracker-cru two tablespoonfuls milk; mix together and heat, then press into buttered mold and serve.
 Fish Salad.
 Soak half a cupfu1 toasted bread crumbs in scant one-fourth cupfu1 left over stewed tomatoes; when softened add to it one cupfu1 daked fish, juice of one-half lemon; rub a mold with a little garlic and pack the fish in and set in cold place; serve on a bed of lettuce.
 Fish, Spanish Style.
 One cupfu1 fish heated in one-fourth cupfu1 white sauce and spread on a buttered plate; when cold form into outlets; dip into breadcrumbs; then cover with egg yolk diluted with 8 tablespoonful of milk; then recover with crumbs; fry brown in smoking hot fat. Arrange on mashed potato spooned on a hot dish, and in the center place relocated beans, peas or 1entils, and pour pepper sauce about it. Meat may be used instead of fish and the character of the dish changed by adding chopped green or red pep
The Bridgeport evening farmer., 1910-04-04

70 question of the day is more 1 agitated or of wider popular | N interest than the undoubted- |
 ly increased cost of living. |
Newark evening star and Newark advertiser. [volume] (Newark, N.J.) 1909-1916, 1910-12-02
BANNER YEAR OF
WOODMEA OF
AMERICA ENDING
Have 600 on Roster, of
Whom 1868 We're Ad-
mitted in 1910.

According to the report just issued by
State Lecturer Harry Adler, OF the
Modern Woodmen Of America, the or
der, in this city and New Jersey, is
closing one Of the greatest growth
years in its history. The several local
camps. including Newark City. North
End. Lincoln. Essex, Mckinley. Robin
Hoo and Bloomfield Camp, Of Bloom
field, have had a most exceptional
term, and the increase in membership
in 1910 has surpassed expectations. 1t
has proven a banner year. and as gains
have peer made in every section of the
State, the members, as we'll as the off,
Gals Of the fraternity, feel jubilant.
The report. covering the national sta
~tistics. shows that on October II 222
membership certificates were issued,
and that to date, for the year, 1a5, 1858
candidates were obligated, giving the
order a grand total roster OF 1,1<0, 900
members.
Today 1t is one of the strongest fra
ternal orders In the country. The
Woodmen lave also made a success of
the great tuberculosis sanitarium
movement. which was promoted at Col
orado Springs. The camps of this city
and the State largely assisted in the
success of the movement.
The general committee of the Modern
Woodmen of Essex and West Hudson
counties, representing fourteen camps,
consisting Of H.. Burton Tolen, presi-
dent, of Newark City Camp; ]. ].
Saxer. vce-president, Of Robin Hood
Camp; ]. L. Terhune. treasurer. Of
Newark evening star and Newark advertiser. [volume] (Newark, N.J.) 1909-1916, 1910-12-02
Nevarker Honored by Lu Lu Lodge.

To commemorate the cordial frater-
nifty feeling existing between Salaam
Temple, of his city, and Lu Lu Tenn
pie. of Philadelphia, Imperial Outer
Guard w. Freeland Kendrick, OF the
latter, presented Illustrious Potentate
Louis v. Aronson, of the local Shriners,
with an honorary life membership In
Lu Lu Temple during the ceremonial
session held in the Kruger Audito-
rum on Wednesday evening. It Is a
finely engraved document.