davidaulloa/AmericanStories huggingface dataset:
The Marion daily mirror. (Marion, Ohio) 1892-1912, 1911-09-04

sent men TO foreign countries 70 hunt
for rare specimens of these plants. In
deed, her collection OF daRodils soon
grew TO be as much OF an interest To
lhorticvlturists as the breaking OF her
engagement with the peer had been to
society.
When n woman. either through losr
or lack of interest in the things OF her
life, or through natural love OF how-
ers, gravitates toward a garden. it
soon becomes a desire with her to work
In II, rather than to sit passively by
and see II grow under the care of oth-
crs. This desire. then. Is the first can
to action. and In this action. with the
necessary accompaniment OF thought
and knowledge. there are lost the cor
rodlng aitnoyances, the subtle griefs
and displ,asures. that have formerly
held the mud in bondage.
A woman's work in a garden should
be tempered with moderation, even
gentleness, an attribute so potent thacl
the Persians claim IL can lead an ele-
phant by a hair. To rush madly into
garden work, beginning early while thei
dew lies heavy on the ground; or 70
lean over, thinning out seedlings. o.
transplanting. for long periods at
time, is but to outline the path FOE
rheumatism and backache. .
The Marion daily mirror. (Marion, Ohio) 1892-1912, 1911-09-04

spends the whole OF the mornings
there, and often returns to IL In the
afternoon. She welcomes her friends
to show them the improvements she
has made; she drives out again with
me, commenting continually on the
things we see. Her interest in general
affairs seems once more TO be estab-
llshed. The goFden has been her sal
vation."
Through observation of Natures
ways, Winlfred not only grew TO look
upon the death OF her son as some
thing necessary to fuller. more COM
plete life, but she learned To regard
her own health as a thing desired, and
OF Importance to her neighbors. To-
day she so abounds in health and san
ity of thought that she seems to radi-
ate 1t wherever she goes. The lesson.
nevertheless. was not learned In day.
Another tale oe garden triumph Is
current in the town where 1 live. II
also Is about a mother who lost her
boy. lad of fifteen years. we'll grown,
strong. an ideal son in every way.
That he would succumb so early to
death was the last thought that en-
The Marion daily mirror. (Marion, Ohio) 1892-1912, 1911-09-04

was engaged when little more than a
schoolgirl to n peer CT the realm, an
arrangement that TO her was utterly
distasteful. The peer was double her
age. a man OF no charm ot personality
and renowned lover OF the material
pleasures of life. Tho girl was IDEAL
istic, high-strung and nervous to a
degree. f s.r
" A few days before the =. sdding she
revolted openly. II then bocamc mat
ter of nine days gossip that The peer
had been thrown over. Her relatives
and friends referred to her as Poor
Amy" and as Amy, who Ia n bit
queer" Indeed. she felt herself to be
so amid the general dlsapproval that
broke over her head. She dreaded to
go anywhere, since everywhere she
felt that she was adversely criticized.
At length her nerves gave way and
she had severe fit of Illness.
one of the first things that interest
ed her after the crisis was bouquet
of jonquils They seemed 20 open up
train of thought that SIZE had never
had before. She Wondered about them
great deal.
Some months later II was stated in
society paper that this erratic lady
was growing daffodils in extraordinary
numbers, and that she had, moreover,
The Marion daily mirror. (Marion, Ohio) 1892-1912, 1911-09-04

Usually I arose early in the morning
to pick my flowers, those that were
arranged for the house, or to make
into bouquets TO give away. The gar
den then sparlxled with vigor and
freshness Most often II was toward
twilight that 1 watered the flowers;
for during a dry spell that Is one OF
their daily demands. Then all ap-
peared to be ouieting down to meet
the hours OF darkness. When the
weather turned cold or damp 1 noticed
that many plants actually made prepa-
ration for the night by changing the
position of their leaves, so that the
cold could not strike them to their dis
advantage. or by closing the petals of
their flowers.
In the end my garden turned me
from a nervous. over-sensitive woman
into one of saner ways and strength
cned sinews.
Facts have come to me concerning
the benefits that other women have
received from daily work in their gar
dens. An old friend, n man in middle
life, asked me one day: Have you
noticed the change in Winifred?"
lie spoke of his wife, woman of
much charm and cultivation, one who
for two years had been so deeply
stricken by the death of her only. son
that grave doubts had arisen about
her sanity. She took no interest in
any occurrences OF the day: she would
see no one OF her friends; she thought
only of the boy who had been the Joy
OF her life.
In response TO my friends question.
| answered: "I hear that she works In
her garden several hours each day"
Several hoursw he exclaimed. "She
The Marion daily mirror. (Marion, Ohio) 1892-1912, 1911-09-04

make the garden as a thanl-offering
for my merry companion
This was not an easy task, for the
boy had known more about plants
than the mother. 1t was he who had
made all the decisions. She now
worked with much uncertainty, always
wondering II he would have done the
things she contemplated. Some days
the baby mind helped her out consider
ably. Pretty flowers here he said;
"many pretty fiowers!' He was eager
TO carry the watering pot, and he soon
learned to regard as sacred the places
where seeds were sown. lie showed
that in time he also might prove a
worthy helper.
Gradually the sadness and the sharp
pain OF memory left the garden. II
became again the place OF lusty, grow
ing things, OF bees and butterflies. Of
happy hearts.
Lately IT has come to my knowledge
that one of the most conspicuous
women in England saved her life from
wreckage through the health-giving
grace of a garden.
Owing to the prominence of her fam
lily, and the traditions OF her birth, she
The Marion daily mirror. (Marion, Ohio) 1892-1912, 1911-09-04

tered the mothers head. They were
numbered among the plain people,
having no highly cultivated estate as
the wife, Winifred. but possessing
merely a small garden, situated at the
back of their house. In IL they raised
vegetables for their daily use. Be-
tween the vegetable rows of their gar
den uprose many Shirley poppies; hol-
lyhocks marked its farthest boundary.
After the death of the boy. the gar
den died completely. The mother felt
that she could not enter IL alone. The
spot that had been her recreation and
her delight became the place most con-
stantly Stunned. SO passed three long
years.
Then sisters child was bereft OF
both father and mother, and his sorry
plight made so strong an appeal that
the mother OF the lost boy took him
into her home and adopted him as her
own.
Toward spring she led him, almost
unconsciously, into the garden. He
was still a baby, five years old, but
she told him what beautiful place
IL had once been. She took a spade
and showed him how her boy had dug
the holes for plants; she pointed out
to him where he had put the early
radishes, and where the cabbages had
grown. 1t was a gay little chap that
she had adopted, and he fitted from
one place to another like q butterfly.
The mother felt pleased TO have him
with her, and the thought presented
itself for the first time that her own
son would be saddened by seeing the
garden so neglected. 81 must put
something into this little ones life to
occupy him." she thought. 81 will re-
The Marion daily mirror. (Marion, Ohio) 1892-1912, 1911-09-04

each must be acted upon by the d.
Restive juices. The sugar Is, at the
time IL is eaten. in very much the
condition that the flour OF pastry
reaches after all these processes, Put
Just little sugar of some kind into
the lunch box, two or three Pieces of
pure candy or OF loaf sugar or a
little maple sugar or sweet chocolate.
Sweet cookies come under this head,
100. AS To pastry, save that TIL q day
when the afternoon Is 10 be spent in
festivities OF some kind, not I'd study
when there Is TO be speaking or an
excursion to the woods. Then make
some turnovers. incloslng the filling
safely between crusts. Children like
these, and they are easier to- carry
than pieces OF pie. t,
Something savory.
This need not always be put in as
an extra; II may be introduced In one
OF the many sandwich filings Of
which mention has been made. Ham IS
savory and dried beef and bacon
and cheese. So are acid fruits II the
term "savory' be stretched little. If
the sandwiches and the dessert are
both rather neutral in flavor II may
be well to add a little sour Jelly or
spiced preserves. The jelly can be put
up at the regular Jelly-making season.
AheAN oiS HuilDtTitsS nttie jars anu
wide-mouthed bottles coming into our
houses now that can be used for the
Individual portions of jelly. Covered
with paraffn. the small amounts keep
In good condition without drying.
Something Liquid.
The question OF something llauid"
for the school luncheon brings np the
whole matter of the policy Of the
school with reference to the food'of the
pupils We will suppose -drst that the
authorities do not helprand that every
mother must settle the matter FOR her
sell. Under these circumstances the
children themselves should be consulk
ed. IL they prefer 10 have boxes that
can be closed up fiat when empty and
thus leave them comparatively, hand
free on the way home. to having liquids
and custards and other foods that must
be carried in dishes with their lunch
cons, that should settle the matter. In
many OF the consolidated rural schools,
however, transportation Is provided.
Here, and In other cases whore pupils
ride back and forth, the size and weight
OF the lunch basket need not be coz
sidered. Milk In these-cases should he
a part Of the luncheon In winter, and
milk or lemonade or other fruit juices
In summer ~Hf-
The fiavoring material for lemonade
can be made up IN Quantities and kept
on hand, Bon cupful OF sugar in a
=.0(1no O-2Z q 49, e. 81
The Marion daily mirror. (Marion, Ohio) 1892-1912, 1911-09-04

them Ia in the little tin boxes in which
mints or waters come. Try occasional-
ly making very thin slices OF zwieback
and putting jelly or jam between them
Zwieback Is made by toasting bread
In a very slow oven. 1t should be
crisp and golden brown. Zephyrettes
with cream cheese between them fur
nish pleasing variety IL used occa-
sionally. l class plain cakes with these
starchy foods because in the well-con-
structed meal they do not take the
place of the sweet which seems neces-
sary to top Off with. Here, too, belong
doughnuts and coffee cake and many
kinds Of cookies.
Something Meaty.
In addition TO breads the we'll
planned meal. with an occasional ex.
ception, should contain one of the fol
lowing: Milk, eggs, cheese, fish, poul-
try, nuts, meat or beans. OF these
milk Is most important for the young
for IT is rich. not alone in tissue form
Ing foods. but also In the materials
which make bones and teeth. II school
boards can do no more they can at
least provide for having good milk sold
in the schools at cost.
Meat for the school lunch should be
Nhiihg oiaNNb " 'HpHHid anu lillAth
with salad dressing. Save a little OF
the mint sauce served with the roast
lamb or OF the caper sauce served with
boiled mutton or the horseradish sauce
served with beef, or the tomato sauce
served with veal 10 give n touch OF
spice TO the sandwich filling. Try al
ways TO have boiled dressing on hand
or mayonnaise IL you use II, for thai
makes II possible to make n good filling
out of little meat or fish. Mixed witt
veal or chicken and combined witt
lettuce II is best, but II can be used
with any meat or with cheese, or witt
baked beans or chopped nuts, or witt
nuts end cream cheese mixed, or will
hard-boiled eggs or with a mixture o.
hard-boiled eggs and fish, or with let
tuce or watercress. There are, in fact
few foods with which salad dressing
cannot be combined TO make a gooC
sandwich filler.
IL there Is n place for a Jelly glasi
In the lunch box moist foods like cot
tage cheese or baked beans or salaC
may constitute the meaty portion O
the meal so far as the food value o
custards Is concerned. they come unde
the head OF fiesh-forming foods IL the,
are made with plenty OF eggs. Th,
days when they form the dessert
therefore, are good days on which I,
serve non-meaty sandwiches, plaiI
bread and butter, perhaps, or lettuce Of
cress sandwiches.
-e<T2 C<ao
The Marion daily mirror. (Marion, Ohio) 1892-1912, 1911-09-04

II am like our nelghbor. Mrs. Gray
L responded: II have fallen In love
with a garden. 1t has made me young
again"
''And you appear much less ner-
vous," persisted the member Of my
family.
"Nervousl" I had grown to dislike
the word. IL offended me more than
the thought of rust on the hollyhocks,
matter with which 1 had contended
by spraying the plants in late April
and again in May with Bordeaux mix
ture.
Although 1 labored so hard at times
as to be exceedingly weary physically,
the work seemed always under the
guise of play. Visiting friends, find
ing me so well and happy. declared
that / must have taken TO some form
Of mental control, and their interest
increased when / related that l had
found my Mecca in a garden. 1t was
astonishing to me how strong my
plants were in personality, how they
resisted weakness or disease.
In midsummer the garden became a
blaze of color. 1t attracted such gay
visitors as the ruby-throated humming-
bird. the hummlngblrd-moth and myri-
ads of butterflies. 1t drew to II all
The Marion daily mirror. (Marion, Ohio) 1892-1912, 1911-09-04

planned as we'll as properly cooked. ]
like to think Of a well-put- together
meal as containing something liquid,
something starchy and something
moaty or tissue forming" as we have
been taught to say: something fat and
something fbery, something sweet and
something saYory. How does that ap-
ply to school lunch? In answering
this question we will leave the LIQUID
part Of the meal to be considered last,
because that Is the part OF all parts
that should be provided at school, both
Tor tho reason that warm liduld
helps stir up the circulation, thus help
Ing digestion and leaving the head
clear for study. and also for the rea-
son that the liquid portion is incon-
Yenient TO carry from home.
Something starehy.
The backbone of every good meal
school lunch or any other, Ia good,
thoroughly baked bread. Soggy bread
Is bad for anyone, aud II is particu-
larly bad for children, for their teeth
need exercise, That is the universal
opinion OF dentists and physicians.
Rolls. tho long narrow finger rolls
preferably, make good sandwiches
partly because they are crusty and
partly becauEe by cutting them open
and removing just little OF the crumb
you can make good-slzed place In
which to put chopped meat or other
hlling. Remember the children wher
you make bread and make some OF
these rolls or buy some occasionally
Boston brown bread makes good sand
wiches. IL combines well with cottage
cheese and lettuce. Make a small LOAF
for sandwiches In a baking powder car
M the same time you make the larger
supply, zwieback and many OF the
prepared cereals which now come In
the form OF crackers are good food FOR
children, but they are rather dry and
also crumbly The best way to pack
D oaSG o. - y oaSo0 %
The Marion daily mirror. (Marion, Ohio) 1892-1912, 1911-09-04

enameled ware cups. which are light
and strong. or aluminium molds. These
can be used also for lemon jelly or
other puddings of which you wish 10
prepare small portions that can be
saved in good form for the lunches.
The little individual portions are much
more attractive than portions of n
large pudding. II the pudding is one
that keeps well let a day elapse be-
tween the time IL Is served at home
and the time II appears In the lunch
box. 1t Will seem more novel.
w Something Fibery.
BY fiber is meant that substance
which makes apples and grapes and
cucumbers hold their shape though
they contain little but water, or water
.d sugar. There Is all the way
through them network or tough
elastic substance usually called cellu-
lose. When this is taken into the body
II acts very much as excelsior does In
a packing case. II keeps the heavier
parts OF the foods from settling down
upon each other. 1t is seldom di-
gested, but 1t is an Invaluable help to
the digestion of other foods. 1t may
be supplied in the form OF lettuce,
watercress or cucumbers in sand
wiches; In the form of celery or rad
ishes, or In the form of fresh, dried or
stewed frultN
Apples. oranges, pears, peaches and
berries are desirable, not only because
they are refreshing, but because OF
their fiber. Berries keep best tightly
sealed In bottle or Jelly glass and
without sugar. Dried fruits-dates
hgs, raisins and a good quality Of
prunes-are equally wholesome and
much easier 10 carry. Baked apples
may be carried in jelly glasses. so
may apple sauce and stewed fruits II
they are properly prepared. Dried
fruits should be cooked without sugar
TIL they are nearly done. The sugar
added at the last tends TO take up the
Juice ana makes syrupy, rather than
a watery compound For sauce apples
should be cooked. n few pieces at
time, In syrup OF sugar and water.
BY the time the last OF the apples are
done the syrup will be like Jelly Such
apple sauce issasily transported.
Something Sweet.
When you are making cake. remem-
Der 70 make few small ones for the
lunches, and do not fear that they
VIII be too rich II frosted. A little
sugar Is a valuable part OF a school
luncheon. because II Is easily absorbed
ana quickly made ready for use in the
BODY. Think how different II IL from
pastry In that the -four and the fat
must nrst he separated from their
close eompanionship. and after that
The Marion daily mirror. (Marion, Ohio) 1892-1912, 1911-09-04

pint OF water for about fifteen minutes.
Cool and add onc-third OF a cupful OF
lemon Juice. Keep on ice till needed.
To this may be-added other fruit juices
or the syrup from canned fruits. The
water can be added at school. Lemon
or orange Jelly and many OF the NOR
watery fruits should. in making up the
bill-of-fare, be considered as liquid, be-
cause they are chiefly water. -
} i'' The Lunch ION as a Whors.s
In the following sample lunchcons
the numbers refer to tho snfcessary
s,nts, parts q ,|,ep- -Plsq2sa J, q ihal! u .e
W the'hbery; 90 the sweet; (6) tss
savory; 90 the liquid or .watery.
Suggested Lunches.
Milk (2) %; ham sandwiches ~ cn
(3) 90; an apple and two or three dsies
~; a frosted cake (5).
lIilk (g %; egg sandwiches with ess
ad dressing % ~ go 0); apple saucs
%; plain cake %; maple sugar (S,i
Crane juice %; cheese sandwiches Il,
(2) (0 (G); stewed prunes or apricots as;
cookies %; sweet chocolate (5).
Unbalanced Lunches.
The lunches given TO children are
frequently faulty through excess Of
~N''-N 80 - bfiANA hiiiN " A'oh. TOT
examples
Too Meaty.
Milk (2) %, hard-bolled egg (2), meat
or cheese sandwiches % (2) 3), custarG
CD 90. plain cake a.
Too starchy and Too Dry.
Plain meat sandwiches O) (2) (s),
doughnuts O. crackers (D, plain cake
O.
Too Fat.
Milk (2) "a, veal sandwiches with sal
ad dressing % CD (e), doughnuts 40.
nuts't2) 90,
Too Fibery, a
Lettuce sandwiches IA o. 20 3e).
orange (D %, radishes %. raisin cake
Too Sweet
Milk (2) Cd, cookies "a. Jelly sand
wches ID 90, frosted cake D 90. y
Too Moist.
Milk g) "a. pear 90 Cd. potato salad
D CD 90, lemon jelly %. bread and
butter Q) (s).
Too Spicy.
Meat sandwiches with highly seas
oned dressing O (2) (3) (6). pickles 90,
mnce pie uD CD 90.
s9ce $50 sgzsa s2zsac Sc s5SsH
The Marion daily mirror. (Marion, Ohio) 1892-1912, 1911-09-04
What Constitutes a
! Good School Lunch?
Qualify of the Bread of Prime Importance-Sugges-
tions for the Children's Lunch Box

you have children who must eat
their lunches at school you arc ask
ing yourself Just now what should
be put into the lunch basket In order
to make the midday meal wholesome
and good TO study on" You are ask
ing how the food should be packed in
order that it may look tempting when
the basket Is opened and may Irove to
be appetizing. These questions you are
asking OF yourself and answering for
yourself with the help Cf what you can
find in books and magazines on the
subject OF food for growing children.
But are you asking other questions Just
as important and Joining with other
women TO insist on having them an
swered2 Are you asking whsre tho
school children eat their lunches? Is
there a pleasant, attractive room pro-
Yided, or must they eat them at the
desks where they have been sitting all
the morning, or In hall, cloakrOom or
basement? II a new school building Is
being erected are you asking that space
shall be set aside for a lunchroom and
for little kitchen where soup or cocoa
or other warm dish may be prepared ?
Perhaps you are wondering why the
preparation OF part or all of a school
meal would not be very pra ctical and
Interesting lesson I'm domestic science.
There are other inquiries. too. OF a diff
ferent sort. They relate to that little
Fhor aero y the street from the school,
n; sscsld TIA Horner, where the boys
and gtfis sgcaS 'arir pennies. Is II
safe and IS tho food sold there clean
and wholesome
h The contsnls Of the Lunch Boz.
The answer to the first question,
''What consttutes good school
lunch?' is Part OF the answer 10 the
earger question. what constitutes a
good meal for a child?" and to the still
larger question, What In general con-
stitutes good meal?r In the first
place. a good meal should be carefully
&c z9Gons5za.5sp ogSSSe@SofG5zt
The Marion daily mirror. (Marion, Ohio) 1892-1912, 1911-09-04
Something Fat.

This does not mean something greasy,
but something containing one of the
good. wholesome fats-butter, egg
yolks, cream, bacon, olive oil--which all
children need. Butter is an expensive
food, but II cannot be considered vast
ed II children eat II. IL you have a
child that needs building up put lots of
butter on his bread. Disgusting It, IL
necessary by putting plenty of other
things with H. Thin slices of crisp
bacon combine with lettuce TO make
wholesome sandwiches. A very small
amount OF sour cream will make n fill
ing IL II Is drained as for cottage
cheese. but without being heated. II
heated much OF the fat is lost. II may
be seasoned with salt alone or mixed
with chopped olives, pimentos or rails
ms. Remember that the souring OF
inllk ana cream purify them and make
tnem sate, Tor the germs that make
tnem sour destroy any harmful germs
that are In the sweet milk. Cottage
cheese, however which has been care
lessly handled, as 1t sometimes is In
grocery shops, Is as bad as any other
carelessly handled food.
Egs yoiks are rich in fat. each con-
tanning about a tablespoonful. They
are rich, too, In iron. They make red
blood, as the saying goes, and are the
pest OF foods for anemic children. If
?"u h"No yolkS left over from your
DhklnB COOK them In a double boiler
either alone or IL they are whole, In
wafer Tho low temperature of the
doubie boiler prevents them from turn
ing dark. Use them in sandwiches or
IN potato salad or mash them and
make INTO salad dressing, according
10 the rule which you can find in any
sood COOK book. 1t is always safe to
use less vinegar, mustard and pepper
than the rule calls for. as young people
90 not care for highly seasoned foods
end are better off without them. The
lonoWlhg salad dressing offers a good
way TO use yolks and skim milk. an
otner valuable food and one often
Salad Dressing.
One-half tablespoonful of salt, one
teaspoonful Of mustard (or less), one
,aDiespoonful OF sugar. one and one
hslt cupfuls OF skim milk and egg yolks
oompined, using from four to eight OF
me iatter; one-fourth cupful OF vinegar
NIX me dry INGREDIENTS, add the other
ihgrealeNts and cook over water till
a large number OF egg yolks can also
pe USED IN baked custards with either
Wnole or skim milk When making
cus.ara. always make few cup GUS
thros Tor the lunch box Use the little
a.
The Marion daily mirror. (Marion, Ohio) 1892-1912, 1911-09-04
Regaining Health
Among the Flowers
How This Work Has Transformed Many Neurasthenc
md Sicky Persons Into Hearty, Robust Women

Then came days OF thinning out
seedlings, OF using a little fertilizer
here and there. Of routing Insect pests
and of struggles with weeds. How
busy l was! There was no longer time
to worry about the chips that fell
from the dishes. with word of eau
ton concerning their care | thought
that ] had paid them their due At