davidaulloa/AmericanStories huggingface dataset:
Evening star., 1912-07-14
Black Velvet

YTy HE sweet unreasonableness" of
which the poet sings is exempli-
Il ned by the French modiste who
invariably emphasizes tulle and lace and
all nlmy fabrics for winter and then In
troducss velvet. and sometimes fur, on
the summer costume. Fashions vaga-
riss are inconsistent but beautiful. SO
Why object?
ties today. II Y used for all types OF
sashes and sirdles affording contrast
and giving q slender appearance at the
waist line It 10 practical on account of
!ts defiance Of dust and hard wear, and
its ability to harmonise with all coiors
Il too Grna4 to ignore. Therefore the
black velvet has an excuse other than
Eost noucccSie IL the use of black
vsiyet % faol4gs for hats. The newest
models now show entire undersurfaces
Of black velvsk Or wide bands on wire
applied Nth perfect smoothness to the
e0Se of the br4m.
n this manner the bright color of a
hat can ks toned down and ASSOCIATED,
10 TO speak. from the gown, The black
also hFinSs out tho brightness Of the
eyes. the wialtenos6 Of the skin. and Is
ganeraily becoming.
Evening star., 1912-07-14

Last is the Introduction OF pink wolfe
on white wolfe. The collar has the main
portion Of pink. with . white hem fas-
oted on the edge. The sleeves have
the pink fagoted above the white on
tho cuffs. A broad paeat OF white 10
trimmed with buttons In two rows and
Joined to the rest OF the blouse by the
easy fagot stitch. Pieats on each side
OF the front give fullness.
Add color to the blouse Of white. Paris
Is doing II. and the Parisienne 10 having
a chance to exploit her special Hue. with
which she can wear cokored tSwelry and
the same color on her hat. Tho color
note OF linen suit can b repsatsA In
this attractive fashion. and an old blouse
can be entirely changed II yeu are
clever. The small ends OF ooloFsd wAsh-
able fabrics are now irsady for your
nimble nngers- Prove TO yoursstf how
one touch Of color can givs sharastas
and style to your summer blouse.
Evening star., 1912-07-14

the small shop in the Rue des Capucines.
Made OF palest pink tulle, with tiny
rosebuds sewn at intervals through the
center and q black velvet bow with
long ends finishing the front. 1t is be-
coming setting for a pretty face.
A dainty frock noticed recently was OF
beige and white striped cotton wolfe.
Bands OF old blue voile and blue but
tons were used to trim it.
Drecoll is designing lovely frocks OF
white with colored slips. One Of sheer
est white linen was elaborately en-
broidered with lace. Narrow pleatings
Of pink silk trimmed the frock, which
was worn over foundation of pink
silk.
Two of the most popular hats are
turbans. The turban OF swathed tulle
takes the shape of the head. and Is fin
ished In front with an aigrette of white
osprey. The other is q turban with an
upturned brim Of black tagRl. White
owl plumage II used as trimming.
An afternoon gown designed by Worth
was Of lightweight white satin. A tunic
OF black chantilly lace formed the only
trimming.
Many Of the latest sunshades assume
curious shapes. Those resembling lamp
shades Of the empire period are more
patronized than the Japanese pagoda-
Evening star., 1912-07-14

paste and put a rim Of the crust about
the edge. Allow quarter cup Of sugar
for each pint blueberries and half cup
for the huckleberries. which are not as
sweet. Mix the sugar with a tablespoon
full Of -four and sift half over the lower
crust Dot with bits Of butter. Add the
rest of the sugar and -four to the berries
and heap up in the center. Wet the edge
Of the crust, cover with an upper crust,
pressing closely together, and bake about
thirty minutes in medium oven.
Evening star., 1912-07-14
Nantucket Huckleberry Pudding.

This is made with potato crust. Mix
pint Of cold boiled and grated potatoes
with pint sifted -four. Add liberal
half cup butter, which should have been
chilled in the ice box. Chop fine, add q
half teaspoonful Of salt, then moistep
to a stiff paste with ice water. Roll out
into a thin layer, spread with berries,
roll up and tie in cloth. roly-poly fash
ion. Steam two hours and serve with
sweet sauce.
EMMA PADDOCK TELFoRD.
Evening star., 1912-07-14
Under the Bri111

TT AVE you noticed the hat trim
mings' new position? Look under
- the brim II you would find 1t.
Roses, tiny punches Of field flowers,
fat bows of velvet ribbon, plumes and
aigrettes are now decorating the hat
underneath the wide brim. And 1t Ia
delightfully."- becoming.
Paw Poiret introduced the large nat
hat with the undsrbrim trimmed as
suggested. Other milliners took up the
becoming style and the feature Is Arm
ly established In the millinery realm.
Evening star., 1912-07-14

remnants of linen, voile, dimity or
muslin.
Particularly emphatic Is this style
on the white voile blouse, which is
now showing trimming Of plain col
ored linen This gives dash. an
individuality to a white bodice, and
is worth emulating.
Up in the corner stands the owner
of a sheer white linen blouse, hand
tucked on the bodice and on the upper
part Of the three-Quarter-length
sleeves. wide box pleat decorates
the front Ruffles and buttons trim it.
Evening star., 1912-07-14

Black velvet in a narrow band is
now worn around the neck with becom-
ing appropriateness. It hints OF the
shepherdesses, of dainty brocades. OF
panniers and perfumed and stately
dances. 1t is one Of the tricks to which
the clever woman resorts to make her
neck seem whittier.
Black velvet ribbon Is tied around
the wrists. too. This takes US right
back to grandmother days and is q
fashion good enough to be adopted gen.
orally.
Do not neglect the black velvet. 1t
Is a note of the season.
Evening star., 1912-07-14

FTER the prominence OF the
~ all-white costume, which has
IA been accepted by the Parish
enne with surprising favor.
comes Q relief for those who love the
touch Of color. The friendly blouse,
with its infinite variety and Its scope
In price, II now showing a trimming
OF color, perhaps to bring out the
blueness OF the eyes or a pinkness
OF the cheeks. 1t Is the mark of the
newest models and Is a note that is
copyable. and gives excellent oppor-
tunity for the Incorporation of small
Evening star., 1912-07-14

while the top of the blouse rejoices
in a broad collar. This is edged with
a bias band of blue linen and frill
Of sheer linen finishes the collar.
Turned-back cuffs are on the sleeves.
Beside her is a model of voile trim
med with bands of strawberry-col-
ored linen on each side of the box
Evening star., 1912-07-14
ADD COLOR TO THE ATTRACTIVE BLOUSE OF WHITE

pleat in front. A collar Of the col
ored linen is laid over collar OF
ecru lace contrasting effectively with
it. The pointed cuffs are Of lace.
The large central figure shows
new collar with square extensions
over the shoulders. This Is edged
with a band of pale rose linen, and
Evening star., 1912-07-14

. frill OF valenciennes lace falls
gracefully from the edge. A band Of
linen in front is trimmed with two
rows of crystal buttons, and the
sleeves have cuffs showing insets Of
linen and frills Of lace. There is
The collar Is cut round and comfort
ably low.
Evening star., 1912-07-14

to It half . glass OF cold water and q
little sugar. The amount Of sugar is to
be regulated by the taste end condition
Of the invalid. Pour the beaten egg.
sweetened wine and wster into Q sauce
pan, set in q larger one Of boiling wster.
Set over the firo and stir one way until
thoroughly heated. but do not allow II to
boil. Serve in high fumbter sef on a
plate. accompanying 1t with q piece OF
thin, dry toast or plain crisp biscuit.
Evening star., 1912-07-14
PARIS July 4

HAft1O. july T.
~ EVOTEES of fashion here always
grasp quickly anything which
~ hints Of the unusual.
Several years ago silk coates were
introduced at the races by daring few
This season finds them generally worn
They are more extreme in cut and Of
vivid coloring Greens shading from
apple to emerald and reds from rose to
maroon are the favored tones. Worn
over lingerie frocks Of sheerest materials.
they give a fascinating charm which
few women can resist.
Every day brings some new and at
tractive novelty in the way OF ac-
cessorics.
The. high Robespierre collar, which
completely hides the nape Of the neck
and leaves the front OF the neck bare, is
being worn by smart people: Two
square corners edged with a pleating of
valenciennes lace. ANOTHER collar, of this
broidery The oval revers were bordered
with frisl OF lace three inchea wide +
Evening star., 1912-07-14
Mulled Wine.

Put q half cup Of water into porcelain
lined saucepan (never use tin on ac-
count of the acid. three cloves. an inch
OF stick cinnamon. good grating of
nutmeg and a couple blocks of sugar,
Cover closely, stand in a pot of hot
water and simmer ten minutes. not al
lowing it to boil. Then add half cup
claret or port. let it just come to the
boiling point, but not boil up, pour into
q hot pitcher, cover and carry to the in
Evening star., 1912-07-14

valid. This is q sleep inducing and
cold-reproving beverage. favorite with
our grandmothers.
It may be varied and made more
nutritious by beating the white Of an
egg to g. stif froth and the yolk to q
cream. adding a teaspoonful Of sugar
and stirring into the wine just after
taking from the fre.
Egg Wine.
Beat a new-laid egg with little
water. heat a glass of sherry, and add
Evening star., 1912-07-14

full washed. dried and dreiged berries.
Bake In q moderate oven.
Huckleberriss can be added to any plain
cake. in the same way raisins are used,
allowing q cupful to a loaf Of cake.
Huckleberry Bread Pudding.
Line buttered pudding dish with but
tered bread cut in half-inch slices. Take
OF the crusts and fit the bread to the
dish. Fill with huckleberries and sprinkle
over them sugar and the juice and grated
rind OF Q lemon. Cover with fitted, but
Evening star., 1912-07-14

tered slice Of bread. set the dish in a pan
Of hot water. cover and bake in a hot
oven an hour and half. Have ready
a meingue made by beating the whites
Of two eggs to a stin froth with two
tablespoonfuls Of powdered sugar, and
return to a slow oven long enough for
the meringue to pun and color a golden
brown. Serve hot.
Evening star., 1912-07-14
Huck1eberry Pie.

Pick the berries and wash in q colan-
der. Drain. Line pie plate with good
Evening star., 1912-07-14
BERRY RECIPES.

SUNDAY MENU.
BREAKFAST.
Rlueberries.
Cereal with Cream.
Green Pepper Omelet.
Whole Wheat Gems.
Coffee.
DINNER.
Iced Melons.
Rsdishes Young Onions.
Cold Hindgua rter Lamb. Mint Jelly.
Boiled Potatoes with Cream and
Parsley Ssuce.
String Beans
Lettuce and Tomatoes with French
Dressing.
Nantucket Stewed Blackberrfes CMoldedl
with Cream and Sugar.
SUPPER.
Potato Salad.
Cold Ham,
Baking Powder Biscuit (reheated in paper
bagl.
Blueherry Gingerbread.
Blueberries and Cream.
Cocoa.
Evening star., 1912-07-14
Blueberry Ice Cream.

Blueberry ice cream is another treat
al this season. To make 1t use one
quart of cream. one cupful Of sugar,
one teaspoonful vanilla extract and one
quart of fine ripe blueberries. Freeze
the cream for fifteen or twenty minutes,
remove the beater and stir in the ber-
ries. Pack and let il stand an hour or
more before serving
Evening star., 1912-07-14
Huckleberry Ginger Cake,

> Put into pan one cupful of molasses
and cupful Of sour milk. Add heaping
teaspoonful soda and stir until the foam
ing ceases. Add butter the size Of an
egg. pinch of salt and a teaspoonful
ginger. Lastly, turn into the batter
enough flour to mix very SOFT and a cup
Evening star., 1912-07-14
Indian Huck1eberry Pudding.

And now a real old-fashioned Indian
huckleberry pudding, such as you rare
ly find outside New England. Mix to-
gether two quarts of warm milk,
three-fourths cup finely chopped suet.
two tablespoons molasses. half tea
spoonful of soda, teaspoonful of salt
and enough Indian meal to make a stiff
batter. Add at the last two eggs,
whites and yolks beaten separately,
and a quart of huckleberries dredged
with -four. Boil for two and one-half
hours in a buttered bag or mold. never
allowing the water to stop boiling, and
serve hot with foamy sauce.
Evening star., 1912-07-14
Blueberry Cup Pudding.

Sift together two cups Of flour, a salt
spoonful OF salt and a teaspoonful OF
baking powder. Add milk to make a soft
batter. Put into well creased cups a
spoonful of batter, then one Of berries
and another OF batter. Steam and serve
hot with q good sauce
Evening star., 1912-07-14
New England Blueberry Cake.

This is one OF the old-time New Eng
land breakfast dishes that has never
gone out OF culinary fashion
To make IT, pick over two cups Of ber-
ries. wash, dry and dredge with flour.
Cream together a scant half cup of but
ter and one of sugar. Add to IL the
beaten yolk of one egg. cup and a
half of milk a half teaspoonfui OF salt
two small teaspoonfuls of baking powder
and flour to make a rather stin batter
Fold in the sfifiiy beaten white of the
egg and add the berries, taking care not
to crush them. Bake in a muffin tin
or shallow pan for half an hour and
serve hot
Evening star., 1912-07-14
Huckleberry Mold for the Invalid

Huckleberries would make a delicate
and nourishing dessert for an invalid.
Cook the huckleberries with a little
water until the skins are mushy."
Strain, sweeten to taste. thicken with
little -four or cornstarch. turn into a
mold and set away on the ice to harden.
Serve with whipped cream IL cream Is
allowed. though it is very palatable with
out any sauce.
Blackberry mold is made In the same
way for an invalid. only the blackberries
need not be strained.
The Sauk Centre herald. (Sauk Centre, Stearns County, Minn.) 1886-current, 1912-04-11
TO INCREASE PRODUCTIVITY
Four Factors Which Must Be Chiefly
Depended Upon.

Depended Upon.
The four factors which must be
chiefly depended upon, if the produc-
tivity of Minnesota lands is to be in
creased, are CD liberal and persist
.ent use of fertilizers; CD the careful
selection of seed, which, if persisted
in year after year will of itself result
in a great increase in yield; (3) sys-
tematic rotation of crops; ca better
cultivation and tillage. The first of
these factors involves the keeping of
all the live stock possible, and the saw
ing of every particle of manure. Add
to this the frequent blowing under of
green crops, and the enrichment may
equal, on Minnesota soils, that attained
lin Europe and elsewhere by the use
lof artificial fertilizers. The cost of
such fertilizers is always to be taken
into consideration in comparing the
production of European with that OF
Minnesota lands The Importance of
seed selection is now fully recognized.
This and the other two factors are
within the control of practically every
farmer bent upon securing big crop.
The Sauk Centre herald. (Sauk Centre, Stearns County, Minn.) 1886-current, 1912-04-11

months. they have comparatively light
root systems and when the crop is re-
moved very little crop desidue is left.
AS vegetable matter is removed
from the soil by decomposition. and
decomposition is greatly encouraged
by cultivation. potato or corn crop
removes great deal more of the
vegetable matter from the soil than is
removed by the grain crop. If a soil
is to retain its productivity it must be
in such condition that vegetable mat
ter can be decomposed in 1t every
year. There are three conditions that
are absolutely necessary that de-
composition may take place. The first
condition is the presence Of vegetable
matter: second, the presence of air;
and, third, the presence of moisture.
Air and Moisture.
AS stated above vegetable matter
may be supplied to the soil by growing
grass crops, or by applying barnyard
manure. Air may be introduced to
The Sauk Centre herald. (Sauk Centre, Stearns County, Minn.) 1886-current, 1912-04-11
Some Points for
Chicken RaiSecS.
BY N. e. Chapman, Pouitryman,
Extension Division, Mime
sofa University Farm.

y 4" Il + + i = + + = = + I. = 4. +
Everyone who raises chickens should
have breeding pen of selected birds,
and eggs from these only should be
used for Matching. If this were the
general practice of farmers there
would be a decided improvement in
the laying capacity of farm flocks. 1t
is conceded that April Matched pullets
are the most desirable for fall and
winter laying, and it is just in the
mick of time" for each one who reads
this article. to go out to the flock and
pick out that breeding pen of eight
or ten hens, if of the American breeds
Rocks, Wyandottes, Reds or Orping
tons-and twelve to fifteen if the Leg
horn or kindred breeds.
Age.
Use, if possible, only hens two years
old. These are mature and will pro-
duCe stronger chicks. Pullets should
not be used in the breeding pen. Hens
can readily be known by the rounded
end of the outer feather on the wing
and by appearance of the face and
legs.
Selection.
Choose the hens that have short
bill, with plump head, wide open eye
and red comb. Avoid those with a
long SNAKE" head and half open or
turtle eye. The neck should be short,
body long; with good width on back,
showing capacity. The legs should
be wide apart, and we'll set under the
body. Choose the hens that are alert,
off from the roost first in the morning,
last to bed at night, out in the rain
hustling, always singing and work
ing. If possible, they should all be of
the same shape, size, weight and color.
A hen that has ever been sick, or even
ailing, should never be used in the
breeding pen, but only those vigorous
and healthy.
The Male Bird.
The head of the pen should be a
standard bred bird, we'll developed,
with large comb and wattles, indicat-
ing maturity. He may be either a
yearling or older He should not be
related in any way to the hens in the
pen. AS the male is half of the flock
in influence upon the progeny, he
should be all that is desirable In shape,
weight and color. Choose one with
typical shape for the breed, up to
standard weight, and of the desired
color, according to variety. He should
be sturdy and vigorous, with clear,
ringing crow, always active, calling
the flock to him, gallant in feeding
dainty morsels, cutting the pigeon
wing" warning and defending his
flock as danger threatens. A breed
ing pen thus mated will surely give
good results.
Housing.
Such a flock can be kept in part
of the poultry house; but better still,
in small shed or house by themselves.
Two qiano boxes will make a house
large enough. 1t can be lined with
The Sauk Centre herald. (Sauk Centre, Stearns County, Minn.) 1886-current, 1912-04-11
ROTATION OF CROPS.
BY A. D. Wilson, Superintendent
Extension Division, Mime
sofa Agricultural College. \

+ + + I. !! + i + + 1. I. + ]. /. /. I. I.
BY means of a rotation of crops the,
soil may be made to yield the largest
possible crops and still retain it's pro-
ductivity. Much has been said regard
ing the value of rotation; but in spite
of this many seem to have a somewhat
vague idea of the object of rotation
and of what can be accomplished by
1t. The rotation of crops does not add
to the fertility of the soil; it does add
to the productivity of the soil; and in
this way larger amounts of plant food
are taken from the soil each year than
is the case if the soil is continually
cropped to some one kind of crop.
Vegetable Matter in the Soil.
The reason that better crops are Sc
cured by rotation is, in our judgment.
due to one factor that is very easily
understood, and that may easily be
seen by examining the SOIL A good
soil is composed of pulverized rock
in some form-as sand or clay-and
OF vegetable matter accumulated in
the soil from the grass, weeds. trees
or other plants that have been grow
ing upon it. Usually when a soil is
first broken and cropping begun it con-
tains large amount of this vegetable
matter. Older soils that have grown
for several years crops Of grain and
corn, without effort to replace the
vegetable matter used each year, are
somewhat deficient in such matter.
Soils deficient in vegetable matter ap-
pear lighter in color and more COM
pact than when the supply of vege-
table matter is sufficient. An examina-
ton of such soils will usually show
the presence of very little material.
except the grains of clay and sand;
while soil from a newly broken field,
OF from one on which the vegetable
matter supply has been maintained,
shows the presence of such matter in
the form of fine rootlets, stems, leaves,
etc., and the soil has an entirely diff
ferent appearance. 1t is darker and
more moist and more mellow than
soils which have been deprived of
their vegetable matter.
How Vegetable Matter Is Used Up.
Vegetable matter is broken up by1
decomposition. When the vegetable
matter decomposes or rots the plant]
food contained in it is made available
Vegetable matter, decomposing in the
soil, aids, in making soluble some Of
the mineral elements in the soil.
Hence it is very important factor in
making plant food available and it
should be the effort on every farm to
maintain reasonable supply of this
material in the soil. There are prac-
tically two methods of doing this:
First, the application of barnyard
manure; second, the growing of grass
crops, like timothy, clover, etc. The
grass crops grow two or more years:
consequently they develop heavy root
systems; and, even though the crop
may be removed, quite large quaint
ties Of vegetable matter are added to
the soil. Grain crops grow only few
The Sauk Centre herald. (Sauk Centre, Stearns County, Minn.) 1886-current, 1912-04-11
Why Use CONNER
Cial Fertilizers?
BY Ralph HoagIand, Professor
of Chemistry, Minnesota Col
Ieae of Agriculture.

+ ). i. i j. i. ! :. !. !. !. !: j. j. !. !. i
A commercial fertilizer is a concen-
trated form of plant food and has NO
value aside from the plant food it con-
tains. Fertilizers contain varying
amounts OK one or more of the essen
tial plant food Observation-Disclosures
phosphorus, potassium-and the price
is regulated by the amount of plant
food present, varying for Sc to $50 a
ton
Commercial fertilizers are widely
used in large amounts in the Eastern
and Southern states and to a consid-
cradle extent in the Central states,
the Northwest. Throughout Europe
immense quantities of commercial fer
tilizers are used. This widespread use
of commercial fertilizers means, of
course, that it pays to use them. A
man isn't going to spend good money
for fertilizer unless its use yields him
a net profit.
Will it pay to use commercial fer
tilizers in Minnesota? The Expert
ment Station has conducted fertilizer
experiments in number of places in
the state. In some cases it paid, 9TH
er times not. Reports from farmers,
who have bought such fertilizers, in
some cases show profit, in some cases
no profit or loss. The following gen.
eral advice can be given:
1. 1t probably won't pay to use
commercial fertilizers on fertile soil,
which is yielding satisfactory crops.
2. 1t won't pay to use commercial
fertilizers on any soil, unless their
use is accompanied by good seed and
good tillage.
1t will probably pay to use CONNER
cial fertilizers under the following
conditions:
1. On run down land whose crop
producing power has been reduced by
improper methods of farming 1t takes
years to build up run down soil and
commercial fertilizers will give in
creased yield and profit in the pro-
cess.
2. In truck farming, where an
abundant supply of farm manure is
not available, commercial fertilizers
may be used in part or whole
3. Where the soil conditions are
unbalanced--e. g., grain gives heavy
crop of weak straw, but the heads do
not fila lack of either potash or
phosphoric acid, or possibly both, is
indicated. The use of fertilizers sup
plying potassium and phosphorus will
probably give a normal growth of
grain. Peaty soils are usually def
cient in potassium and experiments
conducted in Wisconsin and Illinois
show that. where such soils do not
produce good crops, the application OF
200 to 400 pounds of potash fertilizer
will usually correct the difficulty.
4. On acid soils, where clover will
not catch and poor crop yields are OBJ
tanned, the application of one to two
tons of ground limestone per acre is
advised
In conclusion, if you are farming by
good methods, and still are not getting
what you consider to be satisfactory
yields, which is apparently due to lack
of plant food, then try good CONNER
cial fertilizer on one to five or more
acres, and compare results with those
from fields not fertilized
General advice cannot be given to
fit all cases. Inquiries regarding indi-
vidual cases will be cheerfully an.
swered.