davidaulloa/AmericanStories huggingface dataset:
Daily Kennebec journal. [microfilm reel] (Augusta, Me.) 1870-1975, 1912-03-16

income was $2.76S,oil Their operating
expenses and fixed charges were 81
o4413.5i Their net income was $313-
63055. -Four OF the eighteen companies
paid dividends at an average rate of
4 - per cent, and ii companies paid
no dividends. The only dividend pay
ing roads were at Bangor. Bddeford
Portland aud Rockland. As a whole
the business is not yet profitable. With
cheap fares they have yet to work out
tho great problem OF depreciation due
largely to the constantly increasing
demand for better and quicker service.
For illustration, the road from Angus
ia 10 Gardiner is now about 20 years
old. After 20 years, all there is left of
the original construction and equip
mcnt is a few hundred feet of alleged
rail on State street, all gone to the
junk heap to meet the demand that
the running time to Gardiner be re-
duced To 80 minutes. The construc-
ton Of the new roads of today equals
the construction of the best of steam
roads. | have in mind one road re-
Gently built in Aroostook with 10
pound rails, heavy ties, big poles. gra-
vel ballast. Il wide sab-grade. long
bridge across the ArooStook river that
would he am honor 20 any steam road
electric locomotives capable of haul
ing long trains, and grades built for
heavy traffic. All these men are build
ing for the future. They have faith In
the justice of Just people who will
protect capital working honestly in
the publie service.
Twenty years ago their service was
largely for pleasure or convenience.
They catered TO the recreation of
men of small means For five cents
the operative toiling m the dust of the
mills could iind pure air aud enjoy
lake and hill and woods. The trolley
ear was and still IS the poor mans au
tomobile. To-day all this IS part Of
its function, but it has reached out
and become a business necessity
For Illustration do0n-iu York lnad
ed freight cars go out from the Boston
x Maine over the Atlantic Shore Line
10 come hack with the products of in
dpstrv In i'm AroostooE. nofato-hoiIs-
es 9re scattered all along tho line OF
no Aroostool< vaIle.- road where with
sidings on their farms mon save the
old ch.ryes Of the long haul nv team
Down here freight cars are talSol.
from The Main Central out into. the
country towns to come back loaded
with the produce Of the farm. The
business Of Camden is largely DEEPEN
elrui-tpap it's trnllp< connections with
RocEland. This freightagc is spread
ing everywhere.
t,,,t,i,i,. ~ A.,.rtl,,.,,, Maine th. reId
60. 49,. ,engta,, ~ sfea,n rns,ds fs
,,9,,.ra.5 Nh i nm IF villages
a,, IN - .,d ,n.rc ,niles frnn the
tr..ul. linz ,,b.rn tho incoming at y
f,,.lll,. r...,, ,,,.,,,,s cn,l,..int, nroeneri 4.
-. WIN f,nn, ,n,,st como good high
Daily Kennebec journal. [microfilm reel] (Augusta, Me.) 1870-1975, 1912-03-16
STATE BOARD OF TRADE
FOR GOOD ROADS BONDS,


We need our young men here at home
to devote their attention to the prob
lens that are coming up. We cannot
afford to let them go away. They
must be kept here and the way To do
it is for US To get busy and find some
way to increase industrial activity
and in that way make the opportuni-
ties for the advancement of those who
are willing to work possible. / be-
lieve that if we do that the utilization
of our water power will take care of
itself
Daily Kennebec journal. [microfilm reel] (Augusta, Me.) 1870-1975, 1912-03-16
DANGER PERIOD
OF WOMANS' LIFE
FROM IS to so
Interesting Experience of Two
Women-Their Statements
Worth Reading.

Asheville, N. C. 81 suffered for years
with female trouble while going through
the Change of Life. tried a local ply
stefan for couple of years without any
substantial benefit Finally after re-
peated suggestions to try Lydia E. Pink
hams Vegetable Compound, | quit my
physician and commenced using it with
the happiest results. ! am today prac-
tically well woman and anxious to con-
tribute my mite towards inducing others
to try your great medicine, as | am fully
persuaded that it will cure the ailments
from which suffered if given fair
chance
If you think this letter will contrib
ute anything towards further introducing
your medicines to afflicted women who
are passing through this trying period,
it is with great pleasure | consent to its
publication. - Mrs JULIA A. MOORE,
II East ST., Asheville, N. c.
= The Case of Mrs. Kirlin.
Circleville, Ohio.-''I can truthfully
say that | never had anything do me so
much good during Change of Life as Ly-
dia f. Pinkham's Vegetable Compound.
Before had taken one half bottle
of 1T began to feel better, and have
continued taking it. My health is better
than it has been for several years. If
all women would take it they would es-
cape untold pain and misery at this time
of life. T. Mrs ALICE KIRLIN, 1853 w.
Mill ST., CircIeyille, Ohio.
The Change of Life is one of the most
critical periods of a woman's existence.
Atsuch timeswomen may rely upon Lydia
E. Pinkham's Vegetable Compound.
Daily Kennebec journal. [microfilm reel] (Augusta, Me.) 1870-1975, 1912-03-16
TEACHERS EXAMINATION.

All persons desiring to teach in the
public schools of Chelsea during the
coming year are notified to be present at
the schoolhousc No. a fSearls' Mills) on
Wednesday. April s. 1872 at a. NJ, for
the purpose OF taxing an examination for
such position. Spring term will begin
April Sth Arthur y. Douglass, Supt Of
Schools. Chelsea. March 10. 1872
mchl3w&Sat.St
Daily Kennebec journal. [microfilm reel] (Augusta, Me.) 1870-1975, 1912-03-16
Telephone Controversy.

The matter of the controversy be-
tween the Gardiner Board of Trade
and the New England Telephone &
Telegraph Co, as to telephone rates
was brought up by Hon. George w
Heselton of Gardiner who after stat
ing the general situation in that city
The Hawaiian star. [volume] (Honolulu [Oahu]) 1893-1912, 1912-06-29

last summer and they said it was
great"
There's always mosquitoes about
lakes"
Jupiter Pete! ! have Wen
camp. That's the best fun gu
The Kid danced with deligl nat
suits me" he shouted
"Oooh! Sleep on the ground, ana
it rains all the time, and there's new.
err enough to eat. That's the worst
yet"
Let's stay home" said John, re.
lapsing into gloomy silence.
NO indeed" said Dolly emphati.
cally. You need a vacation. ThiEl
Of working all next winter without
a rest this summer 1t would kill
You. What YOU really ought to have
are all the comforts of home, and a
good table, and yet, rest and change"
I'd like you to find such a place.
What you get is XXI room, bed
of pine Stats, and nothing to eat"
Yes" said the Kid plaintively. Il
was hungry all last summer"
81 have it," exclaimed Dolly &c
statically. wen take a little cottage
somewhere-some place that's a
change and where you can loaf-and
I'll feed you on all the things you
like. ANA if it gets duh we can in
vite some friends"
"All right, dear suit yourself, said
John, reaching for the magazine.
'But you would like that, wouldn't
your" s,
81 like anything you like,7t said
John, opening the magazine at the
continued story.
and will there be fishing there
and swimming" asked the Kid ex
citedly. "Is it one of the places yo
were reading about in those booklet
today?"
"Hush!" said Dolly with uplifted
finger.
BARBARA BOYD.
The Hawaiian star. [volume] (Honolulu [Oahu]) 1893-1912, 1912-06-29

Where shall we go for our vacation
this summer? asked Dolly.
Wherever you want to-" replied
John. Il know that's the way wen
decQe, so l might as well agree first
as7last.'
'Ehat isn't So" said Dolly indig-
nantly. You know l want to 90 where
yO' want to so. You are the one
tho. needs the vacation, and wen go
just where you say
'.@That means you have the place
picked out.
Mother was looking at some book
let's today" said the Kid
of course" responded John
All right. You'll see I'm not go
ing to mention a single place"
But | don't know where to go"
said John a trihe anxiously. Il
haven't time to read guide books and
things. We might go to the shore.
There's always something doing
there"
"Oh, the shore!" said Dolly Some
what contemptuously. rl.-E
Il knew you wouldn't like what I
picked out"
Il didn't say l didn't like it. But
We were there last summer Seems
to me the mountains would be a
change"
Huh! All you do at the mountains
is climb. I'm tired enough already"
'All right, dear tn be Just as you
say"
John knitted his brows "A farm
is rather dull, isn't it," he asked
watching Doliy's face. You get a
good rest on farm, though"
"Oh, farms are awfui~
John sighed and looked longingly at
the new magazine lying on the ia
Bile.
Lakes aren't bad" he suggested.
you have water and trees and walks
on the level-and drives and every
thing. Smith went to Mirror Lake
The Hawaiian star. [volume] (Honolulu [Oahu]) 1893-1912, 1912-06-29

hogs roofing in between, grubbing
up what the others left, and forced to
keep fat on it.
There are the vegetables to be con-
sidered. Well, including the potatoes
every year won't be like the last
one for potato prices-the average
man manages to assimilate about 49,
900 pounds, and, while he is about it,
he needn't be surprised if he uses up
some 1900 pounds of fruit--maybe
10000 pounds, for fruit comes high in
Europe, where Doctors Landouzy and
Liable had to make their estimates,
and we regard the apple and the glo-
rious watermelon as our birthrights.
And milk-it seems a fair, average
allowance to let a man have pint
day, when we consider his table
cream, his growing fondness for ice
cream, and the number of people who
make it a practice to drink at least
one glass of milk at every meal. In
his whole life he probably uses up
$4,000 quarts of milk, small lake
that would let him float something
bigger than a canoe and deep enough
to drown him and his whole family,
if they happened to fall into any can
that could be made to hold it.
Over in Paris he is a moderate
drinker who takes no more than a
pint of wine per day, and that man is
of the type who waters it well at
two of his meals if he doesn't drink
it neat, and weak enough at that. for
dinner alone. But in threescore years
for little French boys can get along
well enough with their glasses of
milk until they're ten years old at
least-he imbibes 1900 quarters of
wine, if his kidneys hold out to let
him.
1t wouldn't be at ali hard to take
Wy 'HS'N NhiNAllblOllo III tue amer
lean continental population of 100000.
600 and appall the fancy with the
bread supply pictured as crushing hu.
manity at one deluge instead of com
ing, as it does, in smaller quantities
and more on the order OF mama, as
needed, and with cattle and hogs
Icrowding the lifeless remains into
the Atlantic on one side and the Pa.
cific on the other.
But that is just the thing only
mathematicians ought to be fond Of
not the average man The easiest
way to ruin his appetite for his half,
pound or so of steak is to let him
know he has to make away with SO
much of it in a week, So, barring
these few suggestive hints as to what
grub there is waiting for him, sufTi-
cient for the day is the evil thereof
and also the breakfasts, dinners,
suppers and midnight's luscious
clans,
The Hawaiian star. [volume] (Honolulu [Oahu]) 1893-1912, 1912-06-29
THE VALUE OF A
FIRELEss COOKE.

FIRELEss cooke..
A f1reless cooker is invaluable to
a housekeeper, especially in hot wealth
er, and they are now so perfected and
inexpensive that the woman who does
not own one is decidedly at a disad.
vantage when labor-saving methods
are considered. Cooking during op
pressive heat in summer is avoided.
Foods can be started at a convenient
moment and yet be in readiness fol
the most urgent. Healthful foods re
quiring long cooking are made rractic
able for the daily menu, 'hc
weight of the cooked product
pound of raw material is mu,
creased.
The fireless cooker is splC
the cheaper cuts f meat. Sir
meat should cook for a long tir,
a low temperature the cook is
most excellent medium for mis- pul
pose. Stews and so-called boile
meats seem to have a better flav
when cooked in the cooker than wi
cooked on the "tove. Beef, NUT
and lamb cooked in this way
served as praised meat, as
minced meat warmed in IiC'
served on toast, as wet, dry ar
eG hash, as meat pie, meat
and other ways in which cooked .lea.a
are reheated. Five pounds of mea
could be served for two in ten different
ways, serving half a pound at each
meal
The Hawaiian star. [volume] (Honolulu [Oahu]) 1893-1912, 1912-06-29

around many of the first-class cities
of the world from the life supplies of
ten or dozen people. -r
Over in France, Doctors Landouzy
and Liable have made calculations COW
ering the whole range of comestibles
INDUCED in by the average man, and
they see in him a modern Gargantua,
a giant such as mytN and fable new
er dared imagine, with all the meals
of his life set forth as one.
They allow him rather moderate
consumption of meat, for your French
man is inclined to go strong on his
delicious bread-there's none in the
world that can be more alluring-
and therefore more lightly on meat.
But even the French man will eat
SS1Sla pounds of meat in his lifetime,
and the American diet, for all the
talk about high cost of living, won't
be much less than 10000 pounds for
the typical citizen here We simply
won't break our habit of something
like bacon at breakfast, anything from
ham sandwich to a bite of roast
for lunch and a square meal of beef
steak or chops, or another roast for
supper-unless, of course, the appe-
tite happens to be working on a farm.
Then your farmer and his hired men
will get away with as much as the
city man does all day while they're
at the midday meal, and they'll have
pretty plenteous collation. cold for
supper.
If one of us could see marching
before him the sacrifices to his stom.
ach, the remainder as surely destin,
ed to perish for his sake in the fu-
ture as their predecessors have been
Slaughtered in the past, he would be
shocked to view three fatted steers,
weighing about 1900 pounds apiece
/ followed by flock of twenty-one
sheep, weighing $50 pounds each, and
then five or ten calves, as they weigh,
ed from 100 to 200 pounds each, and
, there would be eight pigs of about 1876
pounds, for we are getting out of the
way of caring for orr pork at ages
, much beyond six months,
New York City is fond of calling
itself 100000 people now. Let it
90 at that; you can't stop New Yorks
claims to everything now any more
than you could Chicago's while she
was growing mp according to her
strength To feed such a single city
population for a fun lifetime ambi
tious Texas would have to spill out
over its ample boundaries for there
would be a herdl of 100000 fat
steers ranging here, another Of 81
OOO, 900 clayes bawling for their moth,
ers there; about lO5,OOO,0OO Sleeps
tramplng the few square inches OF
prairie that remained, and 10000 00C
The Hawaiian star. [volume] (Honolulu [Oahu]) 1893-1912, 1912-06-29
- Things to Interest Our Woman Readers x
:. June Recipes

in which the cocktail is served. Pou
in the sweetened fruit juices an
add, if desired, a maraschino or fires
cherry.
Often the grape fruit pulp, entiI
ly removed from skin and shell,
served in glasses set in outer cups
bowls of shaved ice. In this ca
the pulp is shredded, sweetened
taste and favored with cherry
plain, as desired
Chicken Croquettes.
For chicken croquettes make a PHI
of thick, white sauce. Have ready
half pound of chicken chopped H.,
and seasoned with celery salt, pep
per, chopped parsley and little oil
ion juice. When the sauce isldc, G
add one beaten egg and the chicken
making the croquettes as sort as can
be handled Spread on a plat r to
cool, then shape and cook as
ed. A little veal can be added T.
chicken, or mushrooms, calfs
or sweet breads.
Fish Croquettes
To two cupfuls of finely chopped
fish add one cupful of cream sauce, a
tablespoonful each of mustard and salt
and little cayenne. Make into Gro.
quotes, roll in beaten egg and crumb
and fry in hot lard.
shad Roe croquettes.
To four shad roes boiled fifteen
minutes in sailed water and then
drained and mashed allow two c'pos
sauce and seasoning to taste. S
and fry.
EMMA PADDOCK TELFOR
The Hawaiian star. [volume] (Honolulu [Oahu]) 1893-1912, 1912-06-29
How to Cook the
Summer Vegetables


a time put i'm the rubber which should
bee new screw on the tops and return
to the boiler to steam an hour longer.
Ado more water to the boiler this time,
so the cans will be covered Take GU.
and cool Keep in a cool, dark cup
board
Spring salad-Arrange upon crisp
lettuce leaves, one bunch of small
Spring onions cut i'm rings one bunch
of radishos. cut in slices and three
hard boiled eg-. cut i'm the same way.
Mix one-harr teaspoJuful of salt, a
dash OF papuka and six teaspoonfuls
Of oil, tlou stir i'm gradually three
tHbIcsrrgufuls Of lemon juice; pour
this over the salad, toss together ana
serve at once.
Savory New Potatoes-Peel equal
sized ones and pack into a huttered
baking dish, sprinkle with sat and pep
per, a little minced onion, some pow
dered sage or parsley and dots of
butter. Pour over half a cupful of
milk or stock and bake in a moderate
oven for forty minutes, basting oc-
casionally.
Fried Summer Squash--Wash and
cut in holf-inch slices. Season with salt
and pepper, dip in crumbs, then egg,
then in crumbs again. Fry in fat hot
enough to brown a piece of bread in
sixty counts.
Stuffed Summer Squash-Remove
the pulp and seeds from a Summer
squash and mix the seasoned pulp with
sausage meat or chopped meat. Fill the
shell and bake forty-fve minutes.
Young Turnips Stewed-Peel and
quarter them, parboil for fifteen min
utes, drain, and cover with cupful of
boiling milk, in which bit of soda
has been dissolved. Thicker with but
ter rolled in flour, season with salt and
pepper, simmer for fifteen minutes
and serve very hot.
Spring Onion SaIad-These very
young onions are called rareripes in
one part of our country, and are es-
pecially valued as a most appetlzing
addition 20 our menu at this time Of
the year. Cut off part Of the stalks
and remove the skin and soak in cold
water for a few minutes, then lay
them on some lettuce leaves and cut
up a few cucumbers, if you can get
them, and cover with French dress
ing.
Spring Onions on Toast-Chop fine
one bunch of Spring onions, cover with
cold water and cook until tender,
changing the water once. Drain ana
reheat in cream auce. Serve on
small rounds of buttered toast.
Beet Greens-Wash these green's
thoroughly and boil for twenty min
utes in sailed water. Drain and sea
son with sail and pepper and melted
butter.
Beet Greens with Beets-Pick them
when the beets are no larger than a
walnut. Do not cut off the tops. Wash
in several waters, using salt water
first. Cook quickly in salt water un,
til tender, drain, cut off tops and skin
the beets by putting in cold water and
rubbing off the skins. Drain the green's
cut them up, mix with the beets and
season with sa t, pepper, melted butter
and vinegar or lemon juice. Garnish
with slceo hard boiled eggs.
The Hawaiian star. [volume] (Honolulu [Oahu]) 1893-1912, 1912-06-29

IMAM properly cooked vegetables. bUi
the trouble is that in many homes
as well as i'm restaurants and hotels
vegetables are not properly cooked and
often come on the table soddeu with
water or tough aud about half done.
They are, perhaps, served i'm the latest
culinary fashion, pretrily garuished
and delicious to look upon, but wholly
inoigesJib'e and unfit TO eat Aspara-
gus, The king of Spring vegetables,
will be a hard strings substance, peas
and beans viii not even be cooked
until they are soft but will be HARD
and tough and onions will be strong
in taste and will have tough outer
skin.
Vegetables require careful cooking
and most varieties should be cooked
slowly not boiled furiously for perhaps
ten or fifteen minutes, but allowed to
boil Slowly until they are tender
through and through,
Asparagus which is one of the princi-
pal delicacies at this time of year was
as much priced by the ancient world
as it is today. The Greeks had their
asparagus beds and the Romans
thought so much of the vegetable that
they introduced it to the Gauls, Ger
mans and Britons. And the early set
tiers in America from England and
Holland brought with them the seeds
of the asparagus plant and asparagus
beds formed prizeG corner in the gar
dens of the new world.
In selecting asparagus at the market
notice whether or not the little purp-
lish heads are fresh and erect and the
cut ends of the stalks a little moist
and not brown and dry. But even
moist ends are not an infallible sign
of freshness for some market men have
bad habit of keeping asparagus fresh
looking by placing the stems in water,
so see that the ends are not porous
but of c'ose texture if you want to be
sure your asparagus is fresh.
Asparagus on Toast-This is the
simplest and really the best way to
cook this most succulent vegetable.
Wash the stalks carefully and cut off
two or three inches of the hard part,
then tie them in bundles. Some cooks
let the asparagus lie for half an hour
in cold water before cooking. The ket-
tie for boiling should be deep ough
to allow the bundles to stand upright,
with the tips out of water. Pour in
boiling water. cover closely with a lid
or inverted pan to hold the steam in
and cook the tips, and boil twenty
spongy. Season the water with salt
Just before it is done. Have ready
some slices of nicely Drowned toast,
dip it in the asparagus water, ana but,
ter while hot, lay on a hot platter,
arrange the stalks on the toast. II
You prefer make a white sauce and
pour over the asparagus when served,
Cream of Asparagus SOup-Cook
twelve stalks of asparagus in one quart
of water. Add two sprays of pars 'ey,
three leaves of mint and two small
green onions. When these are tender,
\
The Hawaiian star. [volume] (Honolulu [Oahu]) 1893-1912, 1912-06-29

Excellent soup can be made from
the leftover carcass of fowl, from
the neck piece of lamb or from any
leftover beef bones and scraps OF
beef. Place in the kettle of the fire,
less cooker, cover with cold water
place on the stove and bring slowly I'd
a boil; then put in the cooker over
night. In the morning remove the
meat and bones and use the liquor
stock, to be reheated and tlavorGd az
cording to the style of soup desit sod
Breakfast cereals are the mos
ed foods in ordinary cookery
do they receive the long, slow
which their nature demands,
of the early rising this wou't
state. The fireless method
the full value of the nutrients
minimum dependence upon thu
Fruit is ofttimes a serious
on account of expense. The
method makes available ma
and evaporated fruits, VIII
be obtained reasonably at
sons. Delicious compouy
be made which rival
preserves in appearance
yor, in no respect sugg
usually served or the
products. Each shriv
to its original size,
ed, with a juicy, ar
charged with the fl
erie the fruit in
The Hawaiian star. [volume] (Honolulu [Oahu]) 1893-1912, 1912-06-29

Colors among the reds are sunset,
raspberry, watermelon, tomato, gerah-
ium and flame. In purple we have
grape, night, royal, thistle and anne
thyst Colors with a tinge of tan
are all popular
The Hawaiian star. [volume] (Honolulu [Oahu]) 1893-1912, 1912-06-29

Mousseline roses in palest tints are
used to trim large hats of finest straw
or lace.
The Hawaiian star. [volume] (Honolulu [Oahu]) 1893-1912, 1912-06-29
FADs AND FASHIONS.

White and tan colored shoes are
in the lead.
The Hawaiian star. [volume] (Honolulu [Oahu]) 1893-1912, 1912-06-29

A stunning evening gown of mauve
mousseline de sole, draped over a
foundation of cream lace, had girdle
of deep violet velvet.
The REFER coats of black satin
are destined to be a distinct feature
of the summer season.
The combination of blue and white
seems decidedly strong in lightweight
suits.
So much in vogue is the craze for
black and white that one sees jack
cts Of white satin worn with skirts
of black satin, or even serge.
The parasols made with graduated
rhffles. finished on edge with narrow
The Hawaiian star. [volume] (Honolulu [Oahu]) 1893-1912, 1912-06-29

Petticoats of
gee and china six
saline and very s.
med with pleated
no underlay.
The Hawaiian star. [volume] (Honolulu [Oahu]) 1893-1912, 1912-06-29

Handbags of |;
mer novelty.
The Hawaiian star. [volume] (Honolulu [Oahu]) 1893-1912, 1912-06-29

Belts. If used, must be worn in
harmony with the costume.
The Hawaiian star. [volume] (Honolulu [Oahu]) 1893-1912, 1912-06-29

That gay and careless garment Of
English origin, known Familiarity as
the blazer, is really back.