davidaulloa/AmericanStories huggingface dataset:
The Pensacola journal. (Pensacola, Fla.) 1898-1985, 1910-04-23
NO PROGRESS MADE

Kansas City, Mo. April 22-When
the representative coal miners and
owners of the Southwest resumes
their joint conference here today 1t
was admitted by both sides tina tilt
tie progress had been made towards
. settlement of the miners strike.
The Pensacola journal. (Pensacola, Fla.) 1898-1985, 1910-04-23

Time of game, 1 hour 80 minutes:
umpire, Lurton.
The game this morning will be
called at 1915. The afternoon game
will be at O'Clock
The Pensacola journal. (Pensacola, Fla.) 1898-1985, 1910-04-23

A box of candy will be
given to-day to each per-
son purchasing Is cents
worth or over for cash at The
Crystal Pharmacy.
The Pensacola journal. (Pensacola, Fla.) 1898-1985, 1910-04-23
ICE CREAM DEpEN7c

for its goodness upon the Flavoring
Extracts. Use Blue Ribbon Lemon
and Vanilla Extracts.
The Pensacola journal. (Pensacola, Fla.) 1898-1985, 1910-04-23
TERsELY TOLD.
$500 REWARD.

The journal will pay $500 reward for
evidence sufficient to convict any boy or
person found stealing subscribers papers
AFTER delivery OF same by CARRIER
The Pensacola journal. (Pensacola, Fla.) 1898-1985, 1910-04-23

Are you frequently hoarse? Do you
have that annoying tickling in your
throat? Does your enough annoy you
at night, and do you raise mucous in
the morning? Do you want relief?
If so, take Chamberlain's Cough
Remedy and you will be pleased. Sold
by all dealers
The Pensacola journal. (Pensacola, Fla.) 1898-1985, 1910-04-23

It's a mighty mean man
who won't carry home a box
of WEIITMAN'S fine candy
for his little girl, when it does
not cost him a cent.
The Pensacola journal. (Pensacola, Fla.) 1898-1985, 1910-04-23

5 or 6 doses 1855" will cure anv
case of Chills and Fever. Price CSC.
The Pensacola journal. (Pensacola, Fla.) 1898-1985, 1910-04-23
Just received 200 bottles of
Vinol. The Crystal Phar-
macy.

Mrs. A.-Why did you discharge
Bridget? Didn't she cook We'll?
Mrs. Bob, yes, splendidIy; but l
really couldn't keep up with her dress
ing, you know.-Boston Transcript.
The Pensacola journal. (Pensacola, Fla.) 1898-1985, 1910-04-23

Chamberlain's Stomach and Liver
Tablets invariably bring relief to wo-
men suffering from chronic constipa-
ton, headache, biliousness, dizziness,
sallowness- of the skin and dyspepsia.
Sold by all dealers.
The Pensacola journal. (Pensacola, Fla.) 1898-1985, 1910-04-23

New methods of cleaning off Pala-
fox street were adopted last night
when connection with fire hose was
made with city water hydrants and the
street surface given the benefit of the
full force of the water supply. The
operation started about midnight and
was continued until this morning about
8 O'Clock. 1t was effective work
The Pensacola journal. (Pensacola, Fla.) 1898-1985, 1910-04-23

shop on DeLuna street was found
with an open door at 1880 O'Clock this
morning but there appears to have
been nothing missed. The captain of
the police watch believed the pro.
prietor had forgotten to lock the door
when he left the place last night.
The Pensacola journal. (Pensacola, Fla.) 1898-1985, 1910-04-23

LAWLESSNESS SPREADING.
Pekin, April 22.-The lawlessness
of the natives which began at Chang
The Pensacola journal. (Pensacola, Fla.) 1898-1985, 1910-04-23

Leland j. Henderson, of Apalachi-
cola, the well-known secretary of the
Inland Waterways Association, ar
rived last night and is registered at
the San Carlos.
The Pensacola journal. (Pensacola, Fla.) 1898-1985, 1910-04-23

nent citizens of Milton, are at the rs.
Gambia. They arrived last night.
The wrecked Italian bark Oban Bav
was sold at public outcry yesterday, the
sum of $3.50 being paid. The sale at.
tracted little attention. Italian Consul
Cafiero conducted the sale. This is
the vessel stranded ON the outer gull
beach.
Burlington weekly free press. [volume] (Burlington, Vt.) 1866-1928, 1910-08-18
TRELLIS FOR
THE CLIMBERS
Can Be Made of Stout Twins
with Narrow Plank as Basis

F0O fasten strings from tho
ground to 4 fence or wall upon
which one wants sweet peas,
nasturtiums or similar plants
to Irvine, lay narrow plank or scantling
along the ground close to the roots of
the young plants. Then the Irvine may
be run from the nail or paling down to
the plank, slipped under it, up to tho
next nail, and SO on, forming as close a
trcllis as may be desired.
The weight of the board holds the
strings taut in all weather, and it also
keeps the roots of the plants cool and
moist, and protects them from the
neighbours scratching chickens, if they
chance to visit u.s.
1t is we'll to start with good. strong
Irvine, for plants and vines become ex-
ceedingly heavy before the season is
over, and weather tends to rot tho
best of cord, making it weaker as its
needs grow greater. OF course, poultry
wire is the best possible scaffolding in
a garden, but one cannot always afford
as much of it as is wanted, and
pegs pull up most provokingly just when
the vines are heaviest and need strong
support The narrow plank is the most
satisfactory basis for a trellis that I
have found.
Burlington weekly free press. [volume] (Burlington, Vt.) 1866-1928, 1910-08-18
DIET SHOULD
HAVE A MINIMUM OF MEAT
What to Cook and How When Thermometer is High
Vegetables and Fish

butter in saucepan. fry in it one
chopped onion, then add two chopped
tomatoes (irst peeled, then the cooked
lcntils; season nicely with salt pepper
and paprka, then add as much boiling
water as will make the mixture of nice
consistency; put this into the center of
the potato border and serve hot.
Lenten Eggs
-Four eggs, one pound of spinach, one
truf1lc, one heaping tablespoonful grated
cheese, four tablespoonfus thick white
sauce, salt and pepper. Carefully pick
and wash the spinach; cook it in boil
ing water with little salt till tender.
then drain, press and chop it. Season it
nicely. Butter four scallop shells, put
a fiat layer of spinach in each; on this
lay neatly poached egg. Cover them
carefully with white sauce, which must
not be hot Sprinkle over the top some
of the grated cheese, garnish with n
little chopped truiiic. Put the shells in
the oven for few minutes to slightly
brown the cheese. Serve very hot.
Burlington weekly free press. [volume] (Burlington, Vt.) 1866-1928, 1910-08-18
BAD DIGESTION IS OFTEN
DUE TO DEFECTIVE TEETH
Which Lead Imperfect Mastcaon of Food be Kept
Clean and Examined Regularly
BY DR.. E. l.. MACKAYE

so many people suffer because of lobster
or Welsh rabbit is that the fiber of the
lobster remains as mass in the stom-
ach as does also the cheese OF the Welsh
rabbit. After a time the heat of the
stomach causes putreiaction, and poi
sonous gases are generated, with the
result OF general disturbance, extreme
pain and fever, symptoms more or less
severe according to the amount OF food
that is undigested.
The teeth should act as scntincs to
the stomach. Anything which they can
not perfectly grind up should be elected
from the mouth, for if the teeth cannot
reduce a substance how can the stomach
do it, with its membrane much more del
icate and soft than the lining membrane
of the mouth? The digestion of starches
and sugars takes place in the mouth,
and for this reason mastication should
be slow and perfect, that the saliva
which contains the digestive ferments
for this purpose should be mixed thor
oughly with the food.
The preservation of the teeth, it will
thus be seen. is of paramount impor-
lance Parents should do everything
possible to preserve the teeth of the
children, for in early childhood often be-
gins the trouble which results disas-
trously, Dentists and physicians are
more and more impressed with the ne
Burlington weekly free press. [volume] (Burlington, Vt.) 1866-1928, 1910-08-18
this. as l have said, can be done in the

this, as ! have said, can be done in the
morning.
In the second place, it enables the
family to enjoy the pest part of the
long summer day. In fact. it is an
actual necessity where some of the mem
bcrs of the household go in for games,
such as tennis or golf as they want to
take advantage of every available minute
OF daylight, taking merely a sandwich
and a cup of tea when they come home
from the Office. And in the third place,
the eating OF as much cold food as pos
sible enables one to stand extreme sum
mer weather much more easily than if
one dcvours lot of hot meat dishes
1t would take whole issue of this
paper to give anything like all adequate
list of tasty cold dishes. The average
housewife is willing enough to give her
family such diet, but is at loss for
variety. Most womcn's knowledge of
salad, for instance, is confined to let
tucc, cndive, tomatoes and cucumber.
The recipes given below serve merely
rs an illustration OF the almost endless
variety available during the summer.
They will give even the youngest bride
such hints as will enable her to exercise
her ingenuity without over-exercising
her husbands gastric juices.
Rhubarb and Fig Shortcake
Clip half 4 pound of clean figs with
the scissors to form small pieces and
add to one pint of rhubarb cut into
small pieces; cover with half cupful of
sugar and just enough water to dis
solve; then cook until the rhubarb is
tender, but not mushy. Prepare the
Burlington weekly free press. [volume] (Burlington, Vt.) 1866-1928, 1910-08-18
Fried Smells
Jerusalem Artichokes

Boil two pounds OF artichokes in milk
till tender. mash and rub through fine
sieve. Add one cupful of cream, beat
ing it well; beat up three eggs, add
them with salt and pepper to taste, mix
ing well Put the mixture into we'll
buttered mold. tying buttered paper
over it. Steam carefully for one hour.
Turn out and pour thick PURGE round
it. Serve with fried croutons. In sum-
mcr this dish may be iced and served
witt. a rich mayonnaise sauce.
Burlington weekly free press. [volume] (Burlington, Vt.) 1866-1928, 1910-08-18

gins. and then follows Riggs disease,
that great scourge OF teeth. for which
no remedy as yet has been found. Usu-
ally. in spite of the greatest care, the
teeth will loosen mole and more, be-
cause of the inflammation and the de
post of tartar. Too much dependence
is placed upon the toothbrush in cleans
ing the teeth In the cases where the
gums have recodcd it is impossible to
cleanse the teeth thoroughly with the
brush, for after brushing the teeth if one
takes a toothpiok and passes it between
them it will be found that many small
particles of food remain. The tooth
pick is of great value in cleansing the
teeth. and the hard orange wood variety
is the best, for toothpick should never
be used a second time. A toothpick will
remove the particle of food and the soft
tartar better than dental floss. After
cleansing the teeth with the brush and
whatever dentifricc is used, pass the
pointed end of the toothpick between the
teeth; then wind wisp Of cotton on
the other end. dip it in the saturated
solution of boric acid and wipe around
the gums and between the teeth front
and back; afterwards rinse the teeth
thoroughly with the solution. Do this
after each meal and the tartar will not
collect, the gums will harden and we'll
nigh perfect cleanliness will be obtained.
A word to those who wear artificial
teeth should be spoken. The same treat
mcnt for them as just described is neces-
sary first brushing them very thorough
" and then cleansing the cracks and
crcvices with boracic acid applied by
means of the cotton and the toothpick.
Boracic acid is one of the best mouth
washes that one can have> Get quar-
ter of a pound of it and put it in a pint
bottle; fill the bottle with water, and
decant it as required. Refill the bottle as
needed as long as any powder remains
Burlington weekly free press. [volume] (Burlington, Vt.) 1866-1928, 1910-08-18

IA an gave her confidence to me
4 "A recently when asked how it
happened that everything
moved along so tremendously i'll her
family Of fine, wide-awake boys.
well, have always been their ar
dent admirer, closely observing most, if
not all, their dispositions in rural pas
times--as kind of companion. Living
almost six months of the year at a
cabin on the margin of great lake. |
have possibly instilled into them the
spirit of-take care Of yomselves-bu,
never nagged or continually harped up
on the many dangers of the water. No
restrictions or strenuous orders have
been given to keep away from boats,
fishing, bathing and so on. being per-
fectly sure they would disobey--for they
womlh not, could not resist the lakes
tempting surface, so full of delightful
pastimes. They have almost lived on
the water, knowing full well the treach-
erousness. therefore, are alert in taking
care of themselves, exercising cautious
ness and dsobeying no orders, for there
Burlington weekly free press. [volume] (Burlington, Vt.) 1866-1928, 1910-08-18

ocsshy Of beginning carly to correct
troubles with the mouth and ai- pas
sagcs in children. An eminent dentist
recently presented a paper before the
American Medical Association. showing
how tie malformation in childhood pre-
vents the bones of the face and the nasal
passages from developing as they
should, thus distort,ng tie whole skull
and affecting the brain itself. 1t will
make all the difference in the world
with a child's future lie whether he
brcathcs habitually through the mouth
instead OF through the nose Parents
should examine children, waking and
sleeping, and II they do not breathe with
the mouth closed there is something
wrong which should be seen to- In
many cases the trouble is due to growths
called 'adenoids," which occur in the
passage between the nose and the throat.
II the chld's teeth are irregular and
the upper or the under jaw protrudes, a
dentist who understands the matter
should be called upon to correct these
detormities while the softness of the
tissues permit the re-shaping of the
mouth. It is now commended that great
trouble will arise from extracting teeth
simply to make room for others; i de-
stroys the proper articulation of the
teeth and will deform the jaw. Instead,
the arch should be widened so that the
teeth will have room, and it Is surprising
how easily the shape of the jaws can be
changed in children.
The teeth decay because they are not
kept clean. If perfect cleansing OF the
teeth can be accomplished. they will
last through life. In spite of the great
est care the food collects be. .yeen them
and its decomposition hastens decay and
causes the gums to recede. then the
spaces between become larger and the
amount of food which lodges betw.s
them greater; the looscning process be-
Burlington weekly free press. [volume] (Burlington, Vt.) 1866-1928, 1910-08-18
Rhubsrb and Fig shortcake
Falmouth Salad

Cook BRUSSELS sprouts in sailed water
until tender; drain, and when cold cut
into slices, then mix with half the
quantity of cooked shrmps; sprinkle
over each cupful a tablespoonful of olive
oil, two tablespoonfuls of vinega, one
quarter teaspoonful of salt, dash of
pepper, and let stand in a cool place
until wanted to serve. Cover with
whipped cream and decorate the top
with shrimps and lettuce. When serv-
ing, toss the mixture lightly together
to mingle.
Taft Salad
Dip tomatoes in boiling water an in
slant, then into cold water, and take
off the skins and cut into cubes. Peel
a cucumber and cube it, Remove the
seeds from green pepper and pare 4
Spanish onion; then shred both Place
in a bowl, sprinkle over a spoonful of
minced chives; then toss together with
French dressing. Serve very cold
Simple Salad
Boil radshes in sailed water until
tender; then slice. When cold, add to
half the amount of boiled potatoes cut
into thin slices shredded green pep
per, one teaspoonful OF minced green
parsley, and mix with boiled salad sauce
Valatia Salad
One bunch of young carrots cooked
and shredded seven cooked radishcS
sliced. one pared and cubcd cucumber, a
tablespoonful of minced chives. Make
nests OF shredded cabbage. dispose the
Burlington weekly free press. [volume] (Burlington, Vt.) 1866-1928, 1910-08-18

were none enforced, and these days they
are made happy, as standing on the
shore mother watches them share witt,
older and adept water-lovlng people in
aquatic sports"
Being music teacher. | further Ques-
toned this spirited woman as to their
musical abilities.
swell. at first they promptly objected
however. gradually one by one conceded
with my wishes that each should take
up a different instrument the two old.
est, piano and violin. Thus noting my
determination to have little home
band, they thought it capital idea also,
and practiced interestedly, faithfully, and
with. a will to accomplish something
worth while"
This judicious mothers words are
few but mighty in the management Of
her fine boys. +. l.. X.
Burlington weekly free press. [volume] (Burlington, Vt.) 1866-1928, 1910-08-18

Use the proportion of twelve crabs for
nine shells After boiling remove the
meat carefully Blend together in a
saucepan over the fire one heaping table
spoonful of butter and one hcapng
tablespoonful OF flour, then add one cup
Jul Of cream or milk and stir till thick
ened; then add one tablespoonful of
bread-crunlbs, the yolks OF four hard
cooked eggs that have been rubbed
through sieve, ono teaspooniul salt.
half teaspooniul OF paprka, dash OF red
pepper, one hcaping teaspoonful finely
chopped parsley, hall tcaspoonful Of
lemon juice and the crab meat II the
seasoning is not high enough little
mustard can be added Wash and dry
the shells and fill with the mixture:
round the top pressing il close to the
she'll edge, so that in frying none of the
tat may enter. Smooth the top with
Toured hands, brush over with we'll
beaten egg, toss in fine bread or cracker
crumbs Put two at time in frying
basket and dip into deep smoking hot
fat; cook just long enough to color a
golden-brown. Drain on white paper
and serve hot.
Burlington weekly free press. [volume] (Burlington, Vt.) 1866-1928, 1910-08-18
HINTS FOR THE LAUNDRY
Salt

Salt
Salt ia used in laundry work to
TX cOlors that have softened and run
into the washing water. 1t cannot
possibly be used in the washing
water, as 1t has the power OF throw
Ing the soap out OF solution. and
would render the cleansing of clothes
impossible. ! usually put in the
rinsing water, which ought to be
made rather salty; a good handful OF
salt to a gallon Of water is the aver
age proportion. Salt should be added
to the soaking water for handker-
chiefs, ~ Il loosens the mucus, and
renders the washing an easier
process. Salt and beeswax make
rusty hatirons as clean and smooth
as glass.
Burlington weekly free press. [volume] (Burlington, Vt.) 1866-1928, 1910-08-18
Drowned Fillets of Cod

Get thick piece OF cod and skin it.
Take the flesh from the bone, and cut
into thick blocks about two or three
inches square. Brush over with beaten
egg or melted butter, toss in fine brown
brcad-crumbs, and lay on a creased tin
Bake i'll hot oven for about ten min
utcs and serve with a sharp sauce. The
sauce may be a melted butter sauce, with
a little acid, such as lemon juice or
vinegar. Oyster sauce or anchovy
sauce are equally suitable.
Burlington weekly free press. [volume] (Burlington, Vt.) 1866-1928, 1910-08-18
Curried Sardines

One small can OF sardincs, little
flour, a squeeze OF lemon juice, curry
powder to taste, and fingers of toast.
Drain the oil from the sardines. thickcn
it with flour, season with curry powder
and lemon juice. Place in small sauce
pan and stir while it SINNERS for three
minutes Then put in the sardncs, taxi
ing care not to break them, and let all
get hot through. Serve on small finger
shaped pieces of toast and CRATE little
hard-boiled yolk of egg on each.
Burlington weekly free press. [volume] (Burlington, Vt.) 1866-1928, 1910-08-18
Toothsone
Cooling
Viands

vegetables in the middle of each and
add with French dressing; or moisten
the cabbage with a thin mayonnaise and
marinate the vegetables until wanted.
Pineapple Shortcake
Pare, core and CRATE or chop a fresh
pineapple; strew with pulverized sugar
and let stand in a cool place until the
cake is made. Sift one pint of -four.
half level teaspoonful of salt and
three level teaspoonfuls of baking-pow-
der together. then rub into this mixture
two rounding tablespoonfuls of butter
and work until the flour feels like meal:
gradually wet with enough milk to make
soft dough easily patted into creased
pans, dividing the dough in two parts.
Press the sides higher than the middle
and bake in quick oven for twenty
minutes or less. Remove to a warm
dish and spread the pineapple between
each layer and on top. If for COM
pany dish and whipped cream is liked,
this may be spooned about the base and
dotted over the top or piped through a
tube, as illustrated.
Fruit Bavaroise
Soak two level tablespoonfuls of gram
ulated gelatine in half cupful of water,
and when softened set the dish in hot
water until the gelatlne is dissolved:
add one cupful of rhubarb pulp cooked
with sugar until it is like marmalade,
juice of half lemon; set the dish in
ice-water and stir until it begins to
thicken; then fold in one and one-half
cupfuls of double cream whipped until
it is very thick Turn into a dish and
set where it will chill and become solid.
When ready to serve dip the mold in
hot water a second, then invert on
cold dish and serve with sliced cherries
over the top and cherry sauce made by
thickenng canned cherry Juice with a
little cornstarch when hot, and cooking
until creamy.
Fig Custards
Cook quarter of pound of figs until
they can be chopped to a paste and
pressed through coarse sieve. Heat
one cupful of water, to which add half
a cupful of orange juice and sugar to
make very sweet. Stir in the fig pulp
and then add two heaping tablespoon
fuls of cornstarch wet to thin paste
with cold water; cook until transpar-
ent Beat the whites of four eggs until
stiff and pour the hot mixture on them,
adding a level tablespoonful of butter
to It before taking from the stove. Beat
until the eggs and starchy mixture is
incorporated, then pour into small cups
or molds,. Set in cold place and
serve with plain cream or custard
sauce favored with little of the orange
peeling grated
Pineapple and Rhubarb Pie
Chop the fruits very fine and sweeten.
Spread layer in crust-lined dish:
then place over this cover made Of
the pie pastry rolled as thin as pos
sible and yet hang together; spread an
other layer OF the fruit over this and
then fasten down pastry cover on top.
Bake in moderate oven until the OUT
side pastry is done. If the inner layer
Of pastry is rolled thin enough it will
have melted and with the juices formed
a thick jelly. This as an old-iashoned
way Of thickening the juicy contents Of
tart pies.
Burlington weekly free press. [volume] (Burlington, Vt.) 1866-1928, 1910-08-18
Lobster Salad

Serve this salad il the small earth
erware dishes lined with white which
are usually used for cooking eggs. Line
the dishes with small, dainty, crisp let
tuce leaves. Have a freshly boiled lob
stcr ii possible, bat in case such one
cannot be secured, then good standard
brand of canned may be used as a substi-
tute, Cut the lobster into small pieces
and sprinkle with lemon juice, and keep
Burlington weekly free press. [volume] (Burlington, Vt.) 1866-1928, 1910-08-18
Pineapple and Rhubarb Pie

TO toll with song; to miss what
one has earned:
To kiss the hand that harms:
- to fight and fall;
Hard tasks! But who can, smiling,
wait, has learned
The very hardest lesson Of them
all.
Burlington weekly free press. [volume] (Burlington, Vt.) 1866-1928, 1910-08-18
Spring Salad

Cook asparagus until tender, then
drain and lay aside until cold; cut into
inch pieces and add half as much tender
celery foliage leaves, blanched ones only
minced; chop handful of sourgrass
and sprinkle over then moisten with a
French dressing; toss together lightly,
so as not to mush the asparagus, mound
on cold dish and circle with hard
cooked eggs By using the celery foliage
the flavor is gained and the usual waste
is avoided Ii the celery has no foliage
then use the tender stalks cut into thin
slices.
Burlington weekly free press. [volume] (Burlington, Vt.) 1866-1928, 1910-08-18
COLD SUPPER BEST DURING
THE LONG, WARM EVENINGS
Should Take the Place of the Hot Six O'Clock Dinner
Through July and August

shortcake as given in the pineapple
recipe, and over the top layer roughly
place a quarter of pound of marsh
mallows melted so as to spread nicely.
Or make a boiled icing and pour over
the marshmallows, which should be cut
into pieces; then flavor with vanilla and
spread over the cake.