davidaulloa/AmericanStories huggingface dataset:
The evening world., 1911-09-15

sounds carrvtn. M far In the
- tranquii summer air. The
breeze was so -th-by-southwest; the
hour was midnil L. the theme was a /
OF feminine gossip by vi siess mythol-
ogy Three hundred and sixty-nvo fsst
above the ! atod asphalt the uptoe'ns
symbolic deity on Manhattan pointed nor
vacillauns arrow straight Tor the una
In tho direction OF her exalted sistsr
on Liberty Island.
Tho lights OF tho great Garden we're
out' 'ho oehehes IN inc oausse "s
niiea with sieepers IN pos'1I
strange .nAt beside them inc "IA.s
nSuieS " Do'es -.
-" N
So" 1850.
a..
-...,....,, -. 40. u,....,.~ A.. ~.
1870. -. ~. a, ,.. ...,,r.d N.
....,s. a-..,- a. "A. 49,. ...,.c,l
o,,n. .c.r, ~. ,.naor .,d Adolescence.
=. ~. n.ni, n, ever a,. win. m. i'm.
.ow n. ,,.m bx II. oosturs
Of sw,ft nixht 10 catch 4 Harlem tram
,.m.insd n,,..s with n. .rrov oolntsu
.e.o.. Tho upv.r DAY. Had that arrow
med truly ana ho~r.xontally IL would
nav. nassed ATTY feat above the head
Of ths n.ro,c matron wno.s duty Il u TO
oner n oast-iron,cal welcome 10 the op-
,,....a nj o,hsr Land.
.-..... 49,. -.
~ '"s Aur-
i9"s oe'"''" "'e~"s"Ap Ahcs oesan 10
GU s'eefaso ra'es' Inc uahslators. too.
ave put an extra burden upon her.
LibeSty Lighting tho World" las her
creator christened herD would have hsd .
no more duty. except for tns
an. NJ n. tnun maj az an .,seLr,oisn a,
S,.n..,a ou -.
nu' " o"'A"'e" uo ws''o '~.ou
earned Civic guardians 'Engiished u
requires ADLER qualities. And SO poo
Liberty, instead of having a kinecuro al
NOR. lium,n,t,r mus, bo conv,r.e,
- Ch.m,an,,. .n-noo,ma,ron viii
NV " '"
inc oceans ior her he'u ia''e"u Vi NV
placid. classic lake. win a hre'csi
torch and an empty heod must she dis
mel the shadows of tho world and tesct
y, ~. ~.
-. ~ .v,. ..u.. .
H"' '"''o' w." H' :
clear. rollickins soprano voice througn
TIVE still. midnight air.
lis that you. Miss Dlanaf Excuse my
rot turning my head. I'm not as flight,
80, u,Irlv.w hIr,. a. an. An, .,t. -
Ia, II
noa,s' a. - $500 20" =" :.
'ou"' 20 '"' I ".' y,
''ns W ~.
- 1870 a un. oy.nIr, nI..',
hi,er oelns nne csenins' nlss
Al you uoh m'hu ny ASKING can
inc bell iihe tones OF tho golden statue
ia nke 10 know wnere you got tina
city Hali brosue' didn't know tina
Liberty was necessarily Irish"
III ye'd studied the history OF art In
its foreign complications ye'd not need
20 ask" replied the offshors statue.
III ye wasn't 80 l'ght-headed and gidly
ye'd know that was made by .
Dago and presented to the American
people on behalf OF tho French Gov
eminent for tho purpose OF welcomln.
Of New York. IT'S that I've been do
ing night and day since | was erected.
We must know, Miss Diana. ina us
with statues the same as with people-
'tIa NOT their makers nor tho purnoss.
Tor which they v.ere created thai in
auencs th, operations OF their tonKio.
Al aIl-it's the associations with which
The evening world., 1911-09-15

"Since you got married you are late
every morning" complained the boss
"Well.' explained the breathless clerk,
II have to button up the ashes and
shake down . shirt waist and carry out
sss furnace every m0rang."-LSuisvills
6 Wf1e Ja0snak
The evening world., 1911-09-15
Mhlk New Pl@M.S
8%% "Fassers-By" %%
Human and Delightful; M&;X
\ MvRM Ernest La0vford ASX9MB
- ~ Splendid. g W
az CHARLES DARNTON.
R~ CHARLES N
vxry DIRK. mister? Works for workmenl"

w ORK, mister? Works for workmenI'
ssN What would 10 make of a man said thatf Z. Hadnon
" Chambers has mad him the most interesting character IN 'fassis
By" which m to thu Criterion Theatre like a blessing astn nigh whhe
Ernest Lawford las SO completely realized the authors concepuo nat TINS
really Incidental character Is practically the whole play. T o see "PassersBy'
4 to remember Samuel Burns an to delight In a piece of acting hat should
carry IT, Lawfords ame from hi beginning Of h o omcs Inc to the end
d the bread line
dime at the dsrencts who hug the shadows II Fourth avenue. took uncommon
nent we'll they might for here ws no m derehct. no ordinary ran
II as In . class by himself superior to obligation. unconscious of duty In
utter strange to work. Life had left lin tut of its BUSY chen Futly W a
his held-and he stood his ground us Q soldier Of misfortune. II % asked nc
questions. he left that to othsrA
ooaoNhue sseemed = III strained when . moro or iesg lded youth. Peter
"aNerton. returned to his rooms In Piccadnly to find his man Pine Entertaining
q IN AFTER bringing hosptantes to An abrupt close sent his valet u
10 fetch q unusually sorryiooknng passerby and to call back Mighty" the
ceoman tut nothing matered after the arrival OF n strange Samuel with
MS rang philosophy. From that moment NIL aw6rd had the PLAY in his aada
The evening world., 1911-09-15

Amy fish IN this brook2"
Government stocked II with trout
once" replied the old timer.
but they won't come near a hook"
They do seem smarter than other nsh.
] reckon maybe they had 10 pass a civil
service examination fore the Govern
neat would notice EN-"
The evening world., 1911-09-15

and by his singularly
sensitive portrayal Of
The vague. queer crea-
turs who accepted his
lot without question
he brought "Passers-
BY" safely through
tho gathering fog.
Deep down In his
authors sou. Mr..
Chambers may feel. AZ
others are bound to
do. that his hero and
heroine. with their
t~hreadbare love-melo-
drama, are Of small
importance compar cd
with the tramp and
the valet and their
batter struggle The
play. except fo- ita
dr0t two acts. Il
rather conventional
mslodrama, dealing
- II does with q
Governess and her
child who turn w
AFTER six ears. The
long arm OF coinci-
dencs Is given an aw-
full wrench when the
woman who com . In
out Of tho fog proves
to DO Peters long-lost
love. Margaret We've
heard Of people beir/
lost in . London fog,
but Mr. Chambers 1.
the nrst to reverse the
process and have
Peter Waverton fhnC
his Margaret In one
To add to the strain
The evening world., 1911-09-15

YORK CITY. they said.
was deserted: and that ac-
counted. doubtless. for the
sounds carrying 20 far In the
The Bridgeport evening farmer., 1911-07-29

or speed A chaf1ng dish on at full heat uses five hundred watts, but in general chafng dishes are used about twenty or thirty minutes at a time, and the making of a rabbit would cost 211kz cents for the heat consumed. This com putation applies to different electrical cooking utensils, and in order to know what it costs to run all or part of the stove, simple addition and .multiplica- tion alone are required.
 In using the electric stove, if the same amount of care is used as in operating a gas range, the comparative price is as follows: Where electricity costs 5 cents per thousand watts and gas $1 per thousand feet, the cost for the electricity is about thirds more than for gas; where the electricity costs 10 cents, it costs three times as much as gas But this is not all the story; convenience, cleanliness, little heat thrown off and no poisonous products, have to be counted also.
 Oddly enough, electricity is frequent 1y available in most remote places, along electric railways, near mines and in small towns where there is no gas plant, so that a country cottage may fit itself up with more modern, scien- tif1c and attractive cooking devices than are to be found in many wealthy city homes. But 1t is to the dweller in the tiny city flat that the electric cooking devices are perhaps the great est boon. -
 s
The Bridgeport evening farmer., 1911-07-29

ing may be done anywhere-on the
 breakfast table, or on the top of the piano, for that matter. In a small apartment 1t would not be bad idea
 to place the. oven in the lower part O.
 a sideboard, and a chafng dish-which is a splendid, combination cooker-and the coffee percofator on top.
 There are numberless individual ap- pliances to which electric heat may be applied, such as hatfrons, with one of which any amount of ironing may be done, as it remains hot so long as the
 current is on-baby milk warmers, curl ing-ironf heaters, luminous radiators, etc. The luminous radiator is portable and produces heat immediately when the switch is turned. It consists of an ornamental iron frame fitted with polished copper reflector. and large cylindrical incandeScent bulbs or glow CTS. The heat is quick, as the process is by radiation, and not by the slower process of setting up currents of warm air. This heater is especially advan- tageous for temporary heat on cool days, as the heater may be moved from one room to another as readily as a footStOO1, or 1t may be permanent ly placed in an open fireplace. With 1t there is the cheerful glow and warmth of an open fire without the danger of flying sparks or the inconvenience of handling fuel.
 ,, The cost of operating electric cook ing devices depends. of course, upon the cost of current at any particular place, but, when intelligently used. the expense should not greatly exceed that of gas.
 There is no more magic in electricity than in coal, and carelessness waste fitness or ignorance will waste this
 kind of heat just as it will that pro- duced by gas. To begin with, the
 stove must be properly installed; to end
 with, it must be properly used. When
 these two things are cared for the cost
 Of using such stove is equivalent to
 using gas at $1 per one thousand feet.
 A simple explanation should make it
 possible for the man of the house, at
 least, to reckon average cost We say
 man because it's sometimes difficult
 to teach even domestic science students
The Bridgeport evening farmer., 1911-07-29

woman to discriminate between a good and poor machine, and when the one she tries does not do all she expects or hopes, she condemns them all.
 Carefully printed directions should be attached to each, even the most simple machine. Every manufacturer, for his own good, should see that this is done. ana the directions should be as care fully read and followed by the woman A meat chopper will not chop with it's knife turned wrong side to, or it's grind CT improperly put in. There is a mani Test effort on the part of manufacfurers to- simplify household machinery and make 1t as easy as possible to use. Dut the women must meet this half way if Ihey are to have good tooIs-fy Iearr- Ing how to use the good things already made.
 Then when you have read and fol- lowed the directions given, if the rna- chine does not work according to your expectations, write to the manufacture not the seller, but the maker--of fte machine, and tell your troubles. The apparatus you have may be defective or 1t is possible that few moments instruction will smooth out all yonr difficulties. Such things have happened right here in the Institute, where there are mechanical engineers to help fin testing the machines. One device did not do it's work at the outset. but vrften man from the factory came and showed how it actually went together our troubles were over. In this casa no printed directions were attached to the machine, and if any came with if they had been mislaid. They should bs attached so these mistakes will not oc> cur.
The Bridgeport evening farmer., 1911-07-29
Fruit Revives Tired Muscles.

The effect of invert sugars of fruits in reviving tired muscles is a great deal better understood than it was a few years ago. Cane sugar must act in the same way, though more slowly The invert sugars most commoniy found in fruits are glucose (grape su- gar) and levulose fruit sugar. It is |because the invert sugars do not re- quire as much making over'' in the intestinal tract that they may be used more rapidly for the repair of mus cular fatigue.
 Grapes and some sweet cherries have been found to contain as much as l5 per cent. of invert sugar. Apples, gooseberries, raspberries and straw berries usually contain to per cent. of invert sugar. Some of the larger, early apricots, on the other hand. con tain as low as 3 per cent, of this sub stance. For the relief of muscular fa- tigue the foregoing fruits, with the ex- ception of apricots, are highly suit able.
 Cane sugar also is usually found, though in varying quantities, in fruits. In the sour lemon this form of sugar does not usually reach above 1 per cent In bananas cane sugar is present to the extent of about Il per cent. In some kinds of plun1S the cane sugar content goes as high as IA per cent.
 Naturally, it is in the dried fruits that sugar is found in greater quan- titles. As high as 32 per cent. of in vert sugar has been found in prunes: in English entrants, 54 per cent: in ra1sins, 61; in figs. 48: in dates. 66 Der cent
The Bridgeport evening farmer., 1911-07-29

and in meats as well, and that in the fruits these mineral matters are found in only comparatively small quantities; yet the mineral substances of the fruits are presented in forms that permit ready assimilation.
 F1ayorS of fruits are due, to some ex- tent, to the acid constituents, yet much more to aromatic ethereal substances. These latter, in addition to stimulating mans palate, serve useful though minor food purposes in the body.
 It is in the matter of sugars that fruI-s are distinctly valuable. Cane sugar is a more complex substance than the usual fruit sugars. The for mer is known in the laboratory as a double saccharide. Cane sugar and starch, before being suited to the body's needs must be converted into a simpler type of sugar, which the chem ist terms an invert sugar Fruit su- gars belong to this ''invert'' class and are therefore suitable for direct assin- ilation, requiring less work of the body than does cane sugar.
 Any observing person having the care of the young must have noted how child, tired out with play, will climb instinctively, it might be safd-up onto the limb of a fruit tree and sit there nnnching at fruit Soon after the child
The Bridgeport evening farmer., 1911-07-29
FRUJIsF ESSENTIAL
 ,. +. .I|'T.'.E[M |'.E![: \ ! IN THE DIET
Great Food Value-How Fruit Sugars Impart Strength
 and Acids Regulate Digestive Functions
By H. IRVING HANCOCK

IAN has always tfrived as he has MI eaten freely of fruits. We have lVl. the xRroof of this in that best of
 all crude tests, human experi- ence. To-day that delver after facts and reasons, the laboratory worker, is able to show why any, diet that does not contain a reasonably liberal pro- portion of fruit is a deficient one. The food chemist and the physiologist can explain why this often neglected part of our food supply is needful in main taining the highest bodily efficiency.
 Perhaps, first of all, it should be stated that nearly all fruits are dis tinctIy acid. Common examples are the apple, orange and lemon. The nature T of the acid varies with the fruits. Ma lie and .citrics acidsasmay be cited. In performing. its complex functions, in carrying out, the nyriads of wonderful chemical actions that we denote as life, the body has need of some acid supply. This Is stating in 1ayman's language what might be amrIified. intS pages.
 Korean the organism exist at its best without a wholly adequate supply of mineral matters Of these such sub stances as the potassium salts, phos- phorous, iron. lime and others are SUD- piled by fruits. 1t is true that mineral matters are found in vegetable foods
The Bridgeport evening farmer., 1911-07-29

f look for the gross food values. Apples | contain often as high as IS per cent of sugars and starches; bananas, q pel cent: blackberries, 8.4; cherries. 165 black entrants, IS; grapes, 15; huckle- berries. IS; mulberries, IA; muskmelons l7.2; olives, 6; oranges, Il; peaches, 5.S pears, 15.7; persimmons, 29.7; pineap- pIes, 9.3; plums, 20; pomegranates, 16.8 prunes, 189; raspberries, 9.7; rhubarh
 stalks, 2.5; sapodil1as, 16.6; strawber- | ries. 6; watermelons, 6.7; whortleber-
 ries, 10.3.
 While the sugars and starches do not
 build up bodily tissue, they supply heat and energy. An occasional glance at the foregoing paragraph will show the Ihousekeeper the comparative values of the fruits as heat foods.
 An arbitrary classification into flavor fruits and food fruits has been sug- gested and is sometimes used. This method of grouping places all fruits containing 80 per cent. or more of water in the, flavor class, while those contain ing less water fall into the food class. Under this arrangement some of the best-known flavor fruits would be ap- pies. apricots, alligator pears, black berries, cherries, cranberries, currents, gooseberries, guavas, huckleberries
 maneoes, mulberries, muskmelons, nec-
 tarines, oranges, peaches, pears, pine apples, raspberries, bilberries, ruhb barb. strawberries, watermelons and whortle-
 berries.
 In the food class would belong ba- nanas, figs, grapes, olives, persimmonS, |plums, pomegranates, prunes and sapo- dillas.
 Reference has already been made to the stewed fruits most suitable for lax ative results. Among the fresh fruits the best are blackberries, cactus fruit, black entrants, grapes, guavas, olives, peaches, pomegranates, raspberries sapodiIlas and whortleberries
 In the case of fruits preserved with sugar much higher food values must be accorded than to fresh fruits, and this in proportion to the amount of sugar used in the preserving. The same is true of the food values of fruit syrups, which consist very largely of sugar.
The Bridgeport evening farmer., 1911-07-29
'EHF ADVANTAGE OF
 ELECTRIC STOVES
Yhoy Huruish the Best Solution of the Problem of Cooking In Apartments and Places :, E 5os7so Where Space Is Limited

But conditions have changed remark ably, especially in the large cities. In the need to economize space. the aver age kitchen has been reduced in size until in many apartments 1t is little more than a closet. To many apart ment dwellers servants are out of the question, and the cooking for the fam lily must be done by a wife or daugh- ter.
 One of the solutions of the cooking fproblen seems to be found in the cleo trio heating devices which have at last been brought to such 8 degree of perfection as to be practical and usable household appliances. It is true that they are not cheap, either in their foriginal cost or in their operation, but the cost is not prohibitive, and, when intelligentIy operated, the outlay for current need not be great-hardly more than for gas at average prices. Their attraction lies not in any actual econ omy which their use can accomplish, but in the fact that they make cook ing really clean and cool. The opera tion of cooking may be made so dainty that it can be carried on in the dining room itself for, in electric cooking, there is neither ash, soot, smell. flame of course, any handling of fuel There is no danger connected with these de- viceS-they will not even burn out" if the current is thoughtlessly left on. While it is possible to use ordinary, cooking vessels in connection with cleo tric stoves-the latter are simply little
 metal disks suitably mounted and in-
 sulated and attached to a lamp socket
 with a cord and plug-those cooking devices which are complete in them selves are more satisfactory. as. owing | to their construction, there is absolute snugly and fastening securely to the "stoves." There are combination cook l CTS which give much satisfaction. such as double boilers, frying pans and stoves. it being possible to use the fiat ltop of the latter for toasting. A switch
The Bridgeport evening farmer., 1911-07-29
The Best Breakfast Fruits.

Of all breakfast fruits the orange fs deservedly the most popular. It is a food that is distinctly health-giving. Orange juice aids greatly in reducing the amount of putrefaction found in the intestines of nearly all persons who are submitted to clinical laboratory tests.
 Grapes are another fruit that should always be eaten freely when obtain able. Apples are preferably eaten be- fore retiring, and two are about twice as good as one. The apple habit, per- sisted in often works rather surprising results with persons who are naturally listless. Lemons can hardly be eaten
 as fruit, but lemonade Is a valuable
 beverage. When used as a laxative,
 fresh figs should form the dessert.
 when not scbtainable the dried figs
 form a good substitute.
 Of the value of bananas there seems
 some reasonable doubt Many persons
 complain that they find them fndiges-
 tible; they are quite likely to reach this conclusion if the banana be eaten ire quently as the needless complement O. an already hearty meal. On the other hand, there can be no doubt that the growing popularity of the fresh olive is fully deserved. It surely ranks with the orange and the grape, and is, of course, much ahead of either in cases of sluggish intestines or constitutional thinneSs.
The Bridgeport evening farmer., 1911-07-29
Why Fruit Is Laxative.

Apart from the sugar value of fruits there is another benefit that is common knowledge laxative effect. Few fruits act as actual purgatives. Their mildly laxative effect is due largely to Fthe presence of cellulose, a woody fiber. This cellulose is little, if any, absorbed into the system, but it's presence in the intestine acts as mechanical irrftant or stimulant. Fruit, therefore, should be literally supplied in all dietaries where laxative effects are desired.
 Most of the green vegetables act in a similar way through the presence of cellulose. It would seem, therefore. as though vegetables might be relied upon to perform this laxative work wholly. Experience, however, has proved that a judicious mixture of fruits and green vegetables in the dietary is more eff caciouS.
 Of the fresh fruits there is a wide range, all Of them excellent for 1axa- tive effect. Of the dried fruits figs are the best; of the stewed fruits, peaches, apricots, pears and apples appear to be the most useful, in the order named. It should here be remarked that the rhubarb stalk, while snot botanically entitled to be regarded as a fruit, will serve excellently all the usual purposes of fruit in the ration.
 Unfortunately, the matter of bulk in food is not yet as commonly understood as 1t should be. Briefly, the idea of bulk in food may be explained by say ing that it is not sufficient for one to eat, every twenty-four hours, food that contains sufficient nourishment yet which does not make up much bulk Or weight. Thus one could, by eating con- centrated foods, obtain actual nourish- ment enough for the body, though eat ing daily only six or eight ounces of such condensed foods. The digestive tract of a grown person is built to han dle larger bulk of food; and the di- gestive organs, notably the intestine, would suffer from partial disuse if only concentrated foods of small bulk were eaten. In other words, to insure the best conditions of health in the diges- tive tract. there must be fairly good bulk Of food to be handled there.