davidaulloa/AmericanStories huggingface dataset:
The Bridgeport evening farmer., 1911-09-11

plume after the latest mode of the day.
 The smart, round turban is a decided novelty and worn by the right woman very becoming. It is of the popular bright blue with the wide, flat bow of black, heavy silk net.
 A high, full fan of gold or silver tissue, placed at the back of a small, flat toQue of colored velvet is French, fancy of the season. These butterfly and aeroplane fans and bows at the back of the head originated at Monte Carlo where the bows were made of gauge, sometimes gleaming with gems. They were attached to jeweled bands which encircled the brow of the wearer and were worn. not as hats. but merely as coiffure ornaments.
 One of the novelties of the season is an owls head with round yellow eyes. MT. Owl is not the gray and brown wise bird of our acquaintance. He is a millinery owl with flat feathers of bright green and from the top of his round head spring two half curled black ostrich quills! A weird owl indeed.
 Flowers are much used. Indeed they seem to be almost as much in favor as they were two months ago, when summer was warm in the air. Some of the flowers would not be readily recognized by horticulturists but what do milliners reck of naturalists? A hat, for instance of black velvet, faced with blue silk, has it's brim turned up di- rectly in front with veritable ladder of white and cream roses and gray leaves. Another has pink pansies on a hat of honey colored panne-So honey colored that one would think it was a
The Bridgeport evening farmer., 1911-09-11

already thick with sapphires. The only trimming on the crown of this hat ie huge squat, white plume, and one of the same shape in blue.
 This idea is carried out effectively in black and white. The hat Is ot black panne and the upturned brim is faced with white panne. The feath- CTS are white and wired to stand per fectly straight at the side of the back with just the broad tips rolling over in a shower of coarse dues, tipped with black.
 The streaked feather is still seen, al though there is nothing very new about it. The color effects obtained in this mahner were too good to be lost, how. ever, and blue streaked with green purple with brown are various. tones or rose and blue with tan are in de- maid. These plumes are very wide, although in some instances quite short. One of them almost covers the hat and two of them completely hide the crown of the average head piece and throw feathery shower over the brim as we'll.
 Another idea In feather trimming is to the left shoulder. where 1t rests ai- the side and allowed to swirl around to the left shoulder where 1t rests al- most under the chin. This is supposed to soften the face in marvellous way.
 Black velvet will be much used for facing brims this season. and nothing is more becoming to the woman with fair skin or fair hatr Velvet in color is softening to the face, but in black 1t seems to enhance every good fea- ture in the face and soften the defects.
The Bridgeport evening farmer., 1911-09-11

TVHE hat with the taffeta bow is
 the hat of the demi-saison or that time between the sunny < summer and the sruddy autumn when
 it is too cool for airy fashions and ! yet too soft and balmy for frrs and felts andt fluffy beavers. The hat with
 the taffeEa bow comes from Paris of course. And it looks the part. The hat hasla high crown and the bow has \ aerial pretentions. Such bows were never seen before on land or sea. and ! yet in spiteaof their oddity they are $ very pretty land strangely becoming. They are usually placed at the back of the hat andsstart out with two modest ! loops which tnest1e prettiiy against the ' crown,of the hatas Hutstl1es endsts An. there,s fA H1nf6fse q 55e ttteq Yti1em- { selves < into trleatedl folds and poise themselves sastn for flight. Then they X rise straight up. expand into wings i. as they go,; higher than the crown, higher ytnan lany feather you ever saw. The woman who comes toward you , wear.ngt one Of these bows makes you think of ttheA Wright blethers of Att ! wood, ,>of aantoe3D Dumont, of Bleriot and other aspiring daredevils of the air. when the hats is of furry pale beige felt and the bow is of rose or pale blue the effect tis something to make you remember it long after it has passed. Wheni the hat is of white and the bowfis of mauve or yellow 1t is striking enough. but when it is of black with q bow Of vivid green. as ii often is,s you wonder feebly what the world IS coming to and think of those huge hats of year or two ago and 1 fehect thattthey were not so very odd Eafter all.
 Height istthe watchword in new milli-
 nery. The wide hat was a menace in ] big and crowded cities. Men got their
 eyes gouged ou4d1bensv0de edsuulRlic con- ]. veyancese A4t6e Ne6hpiX iXin4d.9HN9 won der The rims of hats threatened to {. decapitate those who sat on either side of them and there were sad stories
 of women who had to go in and out
 of ears sidEKay .EhiSb lMas unaigni-
 fled, as e rue. Rnd -seaaetnes-very
 1aughable. Then the fiat went forth | that hats were to be small. and they did grow round and compact. and fo1 moment were almost flat. Now they
 have taken a leaf from the book of the
 New York builder and make up ir | height what they lack in width. F,eath. CTS are placed high too. Some of then .5 stand mp close 70 the tall crowns like
 sentinels that have grown Sleepy fo1 their tops droopt over fiuffify
 Three ostrich tips frctfs over thu
 crown of a hat of dove-gray felt. The ' feathers are of bright blue and are the : sole trimming of the hat. The effec' is wondrously good and the gray and
 blue combination is very becoming te
 most complexions. z
 A handful of smart hats Is shown ir the Illustration TsTherer IS en94of the typical tall eYowneF ones, for instance
 Of briRiit Due faead with bright green si
 the crown smothered from view by
 masses of exquisite velvet and silk nowers-delicate blue hydrangeas and
 green leaves. This hat is simple and
The Bridgeport evening farmer., 1911-09-11

of the little bonnet itself. This little hat has long strings of black velvet ribbon which are intended to be tied in a bow high ;upson one sidesunder the ear.
 A superb color effect is given by a large flat hat of ssilver braid woven to look like straw. The crownj and most of the brim are snhOthered in the fOamy flues of a mauve ostrich feather. and out of the mass of mauve, one beauti- full pink rose with curling edges to its petals, rears it's lovely head.
 Grapes are to be used this winter on many smart hats and silver. gold white and black grapes are to take the place of those which might by any chance be taken for the real sfruit. A hat of white beaver, yelled in black chiffon is piled high with grapes. black and white with silver leaves It was unkind of the mHliner who designed this hat to divu1ges sthat4it was ordered by the wife of a wells known wine agent.
 Upstanding bows of lowered silk will be worn on some of the small close fitting fur turbans later inathe season, and a sable toqlie that is tol be seen in Fifth avenue in the window of very fashionable shop sports a bow of si1- yer lace in fronts of it's soft upturned brim.
 The hats made for the seashore this summer of Turkish toweaings shave their counterpart this season in hats with crowns of cut velvet that look like fur. The brim is usually faced with con- trastfng color such a brown crown with a brim of rose or pale blue.
The Bridgeport evening farmer., 1911-09-11
Oyster Is Edible
 All Year Around
3che Truth About the Bivalve e- Southern Ones Are Not Palatable as Those
 From the North
From the North

ket is supplied with oysters that have been brought from the South express ly for this purpose, and, while it is true that these imported bivalves are never
 as tasty as the natives in theiroown
 season-fors the oyster resembles the pumpkin in the fact that 1t requires a
 touch of real cold weather to bring out it's most .appetizing qualities-they are sufficiently firm and plump to meet nearly all the demands of those who feel that they must. have this food. re- gardless of the position Of the ther- mOmeter.
 Although it may not be generally known, oysters. are planted, transplant ed and cultivated very much as though
 they were species of vegetable. The
 grower tends them with as much care
 as any farmer would devote to field of corn, for it is not only necessary that they should derive the right kind of nourishment from the waters in which they lie, but they must be pro- tected as far as possible from the many enemies that constantly threaten them. There seems to be widespread i'm pression that the size and general ap- pearance of an oyster is denoted by it's name, as though the term 'rBlue
 Point" for example, could only be ap- piled to bivalves of dainty proportions
 while the names Mill Pond" and
 Lynn Haven were practically a guarantee of both size and substance. Like many other popular ideas con- corning the oyster, this is without
The Bridgeport evening farmer., 1911-09-11

times encircled by silken leaves and placed in a cloud of purple or yellow tulle. The effect is of white lace and it's only trimming Is big, pale yellow pansy with a purple heart, resting at one side as if a huge yellow butterfly ture hat trimmed with pansies is of white panne. dented sharply over the left side and then rolled up in a grace full curve. This turn-up part Is faced with a one-inch band of purple satin and the crown is almost smothered ous lovely tones of purple. with an ir- regular bow of purple tone arranged in the centre with it's ends pushed through the pansies to the edge of the brirn.
 The sporting hat. as they would say in England, of the moment, is of brown, trimmed with band and quill with a few stragg1y hues at the end of it to shapen it's asperitfes. These hats are used for country walks for golf and driving and one sees them oo- casionally in town worn by the girl who puts her favorite pasttmes before fashion or her fellows
 For automobiling there are delicious hoods and bonnets of cashmere and soft corded silk. A few have appeared made of watered silk, which as it's name implies, stands the rain well. Most of the auto bOnn6tS have OutStand- ing brims to protect the face from the wind, and they are faced with con trasting color.
 Waterproof veils in two tones are worn with auto hats and some lovely. combinations are seen. as, for instance, gray and rose, mauve and beige, and blue and tan. These yeils are arranged so as to be detached at a touch, and they form rosettes at either side and wind softly round the neck to protect the wearer from thes wind. Some of them have san-shie1ds at the back like the old-fashioned sun-bonnets, while others are fitted and curved cunning
The Bridgeport evening farmer., 1911-09-11

NO far aa the question of- -hsalth is o concerned there is absolutely no
 treason why the oyster should ba banished from the menu at the Fourth of July dinner. Intthe matter of flavor, perhaps, it might be disappointing, for the. oyster becomes a thin. flabby, taste1ess sort of a creature soon after the spawning season opens, and as these bfvaives commence to spawn in Northern wAteIB-at the very begin ming of the settled warm weather, it is to this fact, in aH probabtlity. that we owe the ureraflfng superstition.
 While H is tEue that there was some excuse for the prescription of the oys- ter . few years ago. the reason for our abstinence from such sea-food during the summer months no longer exists, for. zlike the so-called spring lamb and the strawberry, which may now be found in the city markets at all times, oysters are sold and eaten without regard to the restrictions of either the climate lm the calendar. 4
 lfuYeuvE, sthe process hN which sfhese results have been attained is an ex- Heunely simple one for it is merely a question of transp1anting oysters tha6 are spawning, or have already epajlFned, from Virginia, or some other Ipolnf in, tue South. to more northern 'aud<colder waters, where they may be pregervedauntn they are needed to take the place of thoSg 4hatlhaxfs5 5aecorne unsaiable. Thus from May until the fxBt of September. the Northern mar
The Bridgeport evening farmer., 1911-09-11
Growing Mushrooms
 in Your Own Home
Can Be Cultivated Down in the Cellar = BedsI
 Must Be Wet Where There Is a Furnace
a Furnace

mushrooms in sight, as water will cause them to turn brown. When the furnace is in use cover the beds with old carpets, raised on sticks, as the beds retain the moisture longer when covered.
 When one has a separate cellar Where the right degree of heat can be Kept, by all means use it. Here keep all walls and walks wet, as in a rocky cave. Success is almost sure where one has these conditions. I know a young man who has such a cellar. He keeps 1t wet down with a hose. and mas Just the right degree of heat and moisture. Besides going to business ne raises mushrooms for market in this cellar. In my judgment it is the cry heat of the furnace that is respon- slble for the failure of mushrooms to be of great profit in-the furnace cellar. l had bed spawned in the fall and ID did not begin to bear until the Warnn, damp days Offspring
 When one once understands thu ds- grees of heat and moisture the rnusi1- room requires, with good spawn ono may reasonably expect success. For general directions there are none bef- ter than those which may be obtafnad by writing to the department of aeri- culture at Washington for the buIIetin on mushroom culture. The New Yorl State experiment station at Ithaca publishes one especially for arnateurs which may also be had for the tskine
The Bridgeport evening farmer., 1911-09-11

f1culty, Tor so many of these small creeks are used for sewage purposes, or are contaminated by other sources of infection, that nothing but the closest inspection by the authorities will ever satisfy the public mind as to the safety in eating artifcia1ly plump ed' oysters. So far as New York city Is concerned. practically all the danger of infection from this source will be removed by the
 proper enforcement of resolution that has recently been added to the Sanitary Code. for this new order speci- fies that, in the future, the sale of oysters may be conducted only under the direction of the Board of Health. New Workers now may eat oysters as fearlessly as though typhoid fever bacilH had no existence in fact. while the otherl towns and cities that now secure their supply of sheIlhsh through the metropolitan markets, will profit by the adoption of this new health re- striction.
 Tn preparing for the active campaign against the sale of polluted oysters, a series of maps have been prepared for the department showing all the oyster beds in New York, as we'll as the To- cation of every fresh-water stream near which these bfvalves are cus- tomariiy "fattened-" A thorough in- spection has also been made of the country through which these streams flow, and any. suspicious circumstances regarding possible infection will be suf- ficient to stamp such waters as for bidden territory. Moreover. in the fu- ture, when it becomes known that ty- phold fever has made it's appearance in any particular section, all adjacent beds. or 'fattening' stations, will be quarantined, and oysters coming from such places will not be permitted to enter New York.
 The possibility of ptomaine poisoning is not so easily detected and cannot be regulated so readily, and yet, in this regard, oysters are not different from other food substances. In fact, there is probably less actual danger from ptomaines in oysters than in many other fish, and, if ordinary precautions are exercised, the risk may be over come altogether. The only point nec- essary is to refrain from the purchase of oysters in bulk
The Bridgeport evening farmer., 1911-09-11

tests made at the. departments bio logical laboratory, that oysters may easily be polluted by being brought into contact with infectfve material. and that, if any attempt is made to preserve the shellfish, either by plac- ing them directly on the ice or in a compartment of the ice box, the power
 to act as a disseminator of disease is
 retained, if not actually increased.
 As the experiments of Dr. Field have
 also shown that, by the use of plenty of fresh sea water the typhoid germs may be absolutely destroyed in from six to eight days, he believes that it is safe to conclude that the growers are right when they affirm that the oyster,
 in it's natural state, is one of the purest food substances that may be taken from the sea. In other words, if it was true that the oysters that come to market were brought directly from ] their own clean, deep-water beds, it is extremely doubtful if there would ever be the slightest danger of infection. The conditions that have caused so
 much trouble in the. past, however,
 have been entirely due to the fact that, after having been brought from deep water, they have usually been sub- | tected to process of t'p1umping," or | "fattening'
 treatment in preparation for their ap- pearance in market, they are taken to
 the mouth of some stream, Or creek, where the water is brackish, and there they are deposited in small houses that are so constructed that the bivalves will be covered with water when the
 tide rises, but will become nearly dry again when the tide is low As the specific gravity of this water is much
 less than that which covered the oys- ters in their original beds, the effect is to 'fatten." or plump them.
 na Joysc, al in weight and bulk also improves the flavor of the oyster, in spite of the fact that there is a considerable loss of nutritive matter, but none of these questions would be worthy of great concern on the part of the consumer | if those who directed the work of 'fattening" were always careful to place the oysters near streams that are beyond suspicion. It is just this, however, that has been the great diff
The Bridgeport evening farmer., 1911-09-11

.~OMPoST all manure outside in a y dry place, turning daily to pre-
 vent burning, in this way avoid ing the pest of manure flies and odor Of fresh manure through the house. Unless you do this the flies Cor some time) will sting you every time you sgo into the cellar. Make all beds of manure, packed solidfy to depth of about IA inches.
 Spawn when the temperature of the bed is about 85 degrees. In about twelve days time the spawn will have run through the bed: then cover the bed with two inches of fresh loam
 After the beds are spawned, if con- dit1ons are right, one may reasonably expect mushrooms in six or eight weeks, but I have found conditions are not usually right in a furnace heated cellar. For three years fol- lowed all directions faithfully, and never a mushroom to reward my labor: and it was labor indeed. for put in large beds, intending to put my mush- rooms on the market just when prices were highest. All seemed so easy, failure did not seem possible.
 My instructions told me not to wet the beds, but I have found this abso- lutely necessary in furnace heated cellar There was where failed for three years-no moisture, no mush- room. Now I soak my beds when dry. doing this when there are few
The Bridgeport evening farmer., 1911-09-11

foundation, for it Is impossible to make any such classification The name of an oyster merely indicates the loca- ton from which it was taken, and 1t has absolutely nothing to do with it's size or other peculfarittes. In all cases, however, oysters are assorted; the smaller varieties are set aside to be eaten raw, or on the ha1f-shelI; the ''cu1ls," or medium-sized oysters, are intended for ordinary culinary pur- poses, while the large or ''box" oysT ters, which are sold by ''count" ex- frying.
 The "Cherrystone'' and lynn Haven Bay,'' both popular Southern oysters, come from little arms of the Chesapeake. and they owe their pecu- liar flavor to the composition of the from the pine woods. In fact, these are almost the only oysters from the South that can even remotely compare in flavor with those that are raised further north-the Cape Gods" the 'Buzzard Bays" and the 'tCotuits." all ports," the Cold Spring Harbors." the "Greenports,' the "Glenwoods." or any of the many other fine varieties that are natives of Long Island. The so-called Mill Ponds may come from any section of the oyster-ra1sing coun- try, TOT, Tn tnlS instance, I1e udIue uoos not indicate the particular locality in which the bivalves were bred, except that it is supposed to imply that they have been cultivated in some mill pond, or saltwater pond. in which the tides ebb and flow.
 While it may be true, as the oyster growers contend, that the danger of 1n- lection by diseases from eating oysters has been grossly exaggerated, there can be no shadow of doubt but that the deadly typhoid bacili may be intro duced into the human system in this manner On several occasions cases of both typhoid fever and ptomaine poisoning have been traced directly to the oyster. and. if any question re- mained as to the possibility of such infection, the experiments of the New York city department of health would finally settle the matter. According to the report made by pr. Cyrus w: Field. it has been proved, by actual
The Bridgeport evening farmer., 1911-09-11

in irregular lines in front, and jauntily ornamented with a splendid ostrich plume of brilliant rose pink. A picture hat with plumes of yellow and white is further adorned by 9 single big yellow rose. The hat itself is of Apalest primrose. A smart little hat that is com bination of the tailored walking hat and the Napoleenic toque, is of golden brown beaver, turned up back and front gold tissue ribbon.
 A Harlequin hat that rounds over the face like an inverted crescent moon is of mauve silk beaver and the ostrich plumes that froth over the brim are of snow white.
 Another hat of mauve is turned up in front and is trimmed effectively with wide band of tinted lace in a tone paler than that of the hat it. self. It also has tail upstandings
The Bridgeport evening farmer., 1911-09-11

8 hat made of straw instead of panne.
 of gray, soft, fine felt, edged with Quilling of black velvet ribbon and softened and softened about the face with a double frilling of valenciennes' lace. Just above one ear there is fas-
 tened a posy Of yellow buttercups, pink roses and purple yiolets-a posy quaint
 ly rustic like tie studied simplicity
The Bridgeport evening farmer., 1911-09-11

1 Facings for brims in bright hues are to be the rule rather than the excep- ton. A hat of white soft felt is faced
 with blue velvet in a tone known this season as Pacific, meaning a soft and
 mild blue which brings out the pink in ones cheeks and the azure depths of some eyes. It has shade of green in 1t too, clear, cool tone as if one
 had dissolved an emerald in an ocean
The Bridgeport evening farmer., 1911-09-11
Height the Vogue
 Now in Millinery
The Wide Hat, With Its Pretty Little Custom o1
 .sGouging Mems Eyes Out, is no Longer = ss sss- se~ =. g.,ss5gs To Be Worn

yet there is an enormous amount of style about it's shape, and color com bination.
The Bridgeport evening farmer., 1911-09-11

Enormous pansies are seen for the winter hat. They are of reddish pur- pie, of deep blue and of bright yell low. spotted with purple. Time was when pansies were looked upon as flowers for the dowager only, but these overbIown specimens are being bought by young things with staflit eyes and smooth faces and placed on hats that a baby could wear They are some
The Bridgeport evening farmer., 1911-09-11

NAY FAMILY likes mint jelly and,
 MI personal preference for some
The Bridgeport evening farmer., 1911-09-11

rHE hat with the taffeta bow is
 the hat of the demi-saison or