davidaulloa/AmericanStories huggingface dataset:
The Bridgeport evening farmer., 1913-05-17
T IANTFs. CHnrRCH

Services at St James church to1nor- TOW will consist Of masses at S:S0 and fw.So in the morning, with a sermon br Rev M J. O'Connor at each mass. Benediction of the Blessed Sacrament 1rsIl follow the second mass.
The Bridgeport evening farmer., 1913-05-17
M. B. CHURCH.

At the Stratford M F. church to- morrow Rev. Ernest C. Carpenter, the pastor. will preach morning and ev- snlng- The morning topic will be s-The Glorious Inheritance of Gods People" The evening topic will be s-VVhy SErD1ld not a. man spend Sun day in playing ball, golf, tennis boat fuR or pscnicing, or in any other way that suits his fancy7'' Sunday night fs Mems Night, and the sermon is especially for men All men are in
The Bridgeport evening farmer., 1913-05-17
THE SMITH-MURRAY GO.
CLOAK DEPARTMENT

CLOAK DEPARTMENT Beds in Brovn 
 mode mad of Gray 
 
 
 Misses Fun Mixtures WASH DRESSES
  and  in witt idery, sies36 ito 50, leach.
 
  WOMEN'S GLOVES ~ 
   white andt pair ' q'' o0" ain B4oo,F
The Bridgeport evening farmer., 1913-05-17

Girl Wanted: Read ths Farmer Want Adj
The Bridgeport evening farmer., 1913-05-17

ing the champion of one faction. THE WEST END CIVIC CLUB.
 c. B. Kearney, Sec.
The Bridgeport evening farmer., 1913-05-17

Girl Wanted? Read the Farmer Want Ads.
The Bridgeport evening farmer., 1913-05-17

CONNIE OUT OF CAME
 Thomas Conine. a member of the Yale 1918 team. who was to have play ed in the game against B. IL S. to- day, ig 1sad up with a sprained ankle and so could not play.
The Washington herald., 1913-07-21
MARYLAND RESORTS.
HOTEL roLCHEsrER.

Beautifully situated on Chesapeake Bay. . miIes
from Balffmore. with boafs twice daily comfortable
rooms; nne table: saltwater bathing and nns nshr
ipen Special rates by the week
ApFly to q. Z. N0LAND. Superintendent.
-Tolchester Beach, Nd
The Washington herald., 1913-07-21
NUMEROUS WAYS TO
DESTROY ROACHES
While Fumisation Is the Surest Plan,
Il b ExheneIy Dangerous.

In spite Of the large number Of roach
medicines on the market. some Of our
housewives are still bothered by these
insects. Some OF these commercial mix
lures are very good. but persistent visi-
lance Is necessary to destroy these. disa-
greeable household pests.
There are three kinds of reaches that
often become very annoying in houses.
They are the large American roach. the
Oriental roach. and the German roach or
croton bug. The habits of all of these are
alike. They are yaracious feeders and
devour everything that contains nourish-
ment -E,
Wherever possible to do so. the fumiga-
ton with hydrocyanic acid gas Is sure
destructive remedy against reaches.
This method, however. Is extremely
dangerous, due to the poisonous nature Of
the gas.
The first step to take In combating
reaches is TO close up all the places Of
retreat Of the insects with putty. cotton
or old rags. Then a number Of different
baits should be placed where these in
sects feed. One that has givena great
deal Of success consists Of a paste made
from equal parts Of bitter chocolate, pow
dered sugar and. powdered borax.
Another Bait.
Another bait that is very good consists
OF sweetened flour paste containing about
I or per cent of PHOSPHORUS and spread
evenly on moist bread or old dishrags.
This and the above bait should be placed
out late in the afternoon, for the reaches
feed mainly at night.
LARGE numbers of the pests can be
trapped in deep dishpans or jars contain
ing old moist rags Sticks long enough to
run from the floor to the top Of the pans
~ ~ ,,o 60. hof he ~, n
crawl up to the rim of the ZAP. and In
their attempt TO reach the rag they will
fall into the pans. from which they can
not escape. They can then be killed with
hot water.
Another good trap consists Of fruit jars
containing a small amount Of stale beer.
Stick or straw bridges should also be
used in connection with these traps, as
in the case of the dishpan trap.
The following bait has been highly rec
commended by entomoiogists: Make q
paste Of plaster of Paris one part ordi-
nary wheat bran four parts and place the
same where thel reaches congregate at
night Have few vessels containing
clean water near the above traps. 50
that when they feed upon the plaster
OF Paris mixture they will find the water.
which ID very necessary at that time.
Dusting the runs Of the insects with
buhach or pyrethrum powder IL also q
good way 10 drive the roaches- from the
premises. It does not, as a general rule.
destroy the inzects 3
Where there are n number OF other
household insects present with the
reaches fumigation. either with hydrocy-
anic acid ''gzs or carbon bisulphtde b
recommended - -
A careful search should be snnade for
the egg capGuiss OF these insectA BY
Destroying these either by crushing OF
by dropping them; into kerosene oil or hot
water, the numbers Of roaches win be
Arsaxly AscraasAh.
The Washington herald., 1913-07-21

The fruit confection which is known
in the American household as jam is
called fruit cheese by our English cousins.
These Jams or cheeses must not be con-
founded with fruit marmalade. For
fact the term marmalade comes from
the Spanish, name for ounce. which u
marmela hence the name marmalade
As regards the proper consistency. the
best fruits for making excellent cheese
are plums and apricots. and particularly
damsons, for in the latter, small plums,
the pectin bodies that produce the proper
density OF the gelatinized principle are
developed sufficiently. Such fruits as cur
rants, raspberries, and underripe black
berries are rich enough in these poetic
bodies to make jellies of fine Consistency,
but on account CT their Juiciness cannot
be made of the proper density for sue
cessful cheese, which. as the name i'm
plies, must be of a firmness and smooth
ness of texture to cut like cheese. The
true marmalade of ounce or Spanish
marmela, the English danson cheese, and
the apricot fromage de chantiAy Of
France, are quite unlike all other fruit
confections of similar compound.
The Spanish marmelada was made OF
ounces and honey and was as great
favorite at first Colonial teas as the pres
ent popular confection made Of goose
serve that derives its name from Bar-le-
Due, France. and is but one of the many
delicious creations or fruit combinations
produced by the provincial danes Of Bar
le-Duc.
Creole Method Of Making Jams.
The Creole cook. inheriting both the
knowledge and love OF the work, is noted
for fine and dainty marmalades. The first
point they make in giving instructions
for making il that not only does the
beauty and taste of the finished prepa-
ration depend on the fruits that are used.
but success also depends on the quantity
of sugar and care bestowed in the max
ing. Careful regard to these matters is
the reason why We must pay good price
for such preserved fruits put up by our
best manufacturers. And the housewife
who puts up her own fruit because she
is particular to have the best, knows that
the higher-priced jams and marmalades
are cheaper for her than the lower IN
cost. Therefore. IL she cannot AFFORD to
pay for the quality, and the care and time
The Washington herald., 1913-07-21
INTERESTING PAGE FOR WONAN And The HOME $50.

cutting out bruises and imperfect spots.
Barely cover with cold water. put . covsr
over the kettle and let tnem simmer un-
til soft throughout: then turn into cheese-
cloth to drain. Neasure quart OF this
juice and three cups Of Rngar. eet the
sugar m the stove oven. spread On .
shallow dlsh. Place the juice On 70 boil
with the fresh tender lsaves from bunch
OF mint. Cook twenty minutes at . ,pll;
and boil until the syrup VIII 5ell when
tested on cold saucer. II you visa the
pretty green color Of the mint Jelly served
yon at the tearoom table use . little veg
etAble color paste-a very little. - II
must be}a dainty tint. Pour into gissses
same a. other Jelly. A pretty fancy u
to use tiny tumbiers or glasses such ~
the imported Bar-le-Duc comes IN. One
Of these can be served to each guest or
member Of the family.
EnRiish Apple and Qsinee Cheese
When preserving your ounces take
pint Of the leftover juice. add pound
of sliced apples, and three-Querters Of .
pound Of sugar: let boil three hours.
shaking or stirring we'll When well
blenaed and thick enough to cut when
cold. turn into jam pots or glasses while
hot. Seal up cold.
Caadicd Grxpe Fruit Peel.
Yes. you can make use Of the grape
fruit skins in the following manner II the
fruit Is fresh and perfect. Remove It N
four sections or quarters and cut into
strips about an inch wide. Weigh the
peel: then weigh an equal quantity Of,
sugar. Cover the, peel with fresh cold
water and let stand over night. In this
morning simmer slowly in this same wa
ter until II IL very TENDER easily pierced
with a broom straw. Best to use . wide
rather than shallow pan or PRESERVING
kettle. SO as not to crowd the peel. and
allow 1t to cook uniformly and without
breaking. When tender take from the
fire and let stand until morning. Drain
of the liquid. add more water II not sui
ficient to cover well. The weight Of wa
ter should be half that Of sugar. Cook
the sugar and water to a syrup but not
tco thick. Add the peel and simmer
slowly until II is nearly absorbed and peel
comparatively clear. Let II get nearly
cold. then pick out the peel. roll in gran
ulRted sugar and place on waxed paper
to dry. Keep In wide-mouthed glass jars.
II your peel gets too hard you can
freshen II by cooking whatever quantity
you require for use in q little sirup un-
til it softens. and again roll in sugar.
or use at once. The sirup can also be
used to sweeten and flavor.
The Washington herald., 1913-07-21
The Table and the Kitchen
By Ida AMES WILLIS.

some one else gives. she must put up her
own supply.
Always choose ripe, luscious. and per-
feet fruit. beautiful In color. Cut into
small pieces and place II In a preserving
kettle with alternate layers OF sugar.
First layer Of fruit. then the sugar. Do
not add water unless the fruit is not very
juicy; then add just enough cold water
to extract the juice from the fruit, and
get II TO boiling. Set over the fire. not too
hot-and as II boils shake the kettle fire.
quently, first lifting 1t from the fire and
turning briskly to prevent sticking and
burning. Do net stir with a spoon, says
our Creole instructor. as 1t will then be
sure to burn. When the entire mass be-
gins to look very clear and will thicken
when a little is placed on cool plate.
remove it from the fire and NIL your jars
or jam, pots at once Thus you have a
preserved fruit that is delightful and very
different frcm jellies and other preserved
fruits.
Pineapple MarmalaGe.
Pare fine ripe pineapples OF the richest
yellow pulp you can get Remove the
eyes carefully. Then crate. II you can.
use a silver corn-scraper to remove the
pulp. Preserve all the juice. Allow three
quarters Of a pound of sugar to every
pound of grated fruit and proceed as di-
rected in making marrhalades.
Delicious Marmalndc.
Before the pieplant stocks get too well
grown, cut them up rather fine. To each
cupful allow the pulp and juice of one
orange, one teaspoonful grated rind. one
teaspoonful lemon juice, and one ard
half cups Of sugar. Let stand until the
sugar dissoives. Then boil rapidly until
transparent Then add cupful Of
blanched almonds cut in shreds. Let 1t
boil up and put into jars or glasses.
Peach Marmalade.
Peaches make the best marmalade. ac-
cording to the judgment of most tastes.
Take ripe fruit of rich havor-yellow
peaches preferred. and cIing-stones are
first-class for the purpose. Pare and cut
them in pieces and put in the preserving
kettle with alternate layers of best cane
sugar: ALLOWING to every pound of fruit
three-quarters of a pound of sugar. Place
over the fire and cook as directed, watch
ing carefully that 1t does not burn. When
1t becomes transparent and forms a jelly,
The Washington herald., 1913-07-21

remove from the fre and at once MI your
glasses or Jars. Make apricot and plum
marmalade In the same manner. Do not
allow the peaches and sugar to stand over
night before cooking. Some do thiA set.
ting them in q cool place. Of course. but
peaches will turn dark almost tmmedi-
ate,y after pairing. some much sooner
than others. and this spoils both appear
ance and taste Of your confection.
Bar-le-Dae.-
The fruit must be Of right quality and
closely follow directions given. Care must
be taken to preserve the shape OF the
fruit. which Ii done as follows: Selecting
gooseberries CT large currants-the white
or red-take each one separately. and. US
ing your smallest embroidery scissors.
make slit at one side. just large enough
to remove the seeds by inserting sharp
pointed needle. When all are seeded
weigh and take the weight Of the fruit In
clear strained honey. Heat honey and
when hot add the prepared fruit. Simmer
from three to four minutes and then lift
the fruit out with a skinner or wire
spoon. Let the honey syrup continue to
simmer gently until reduced to desired
consistency and pour 1t over the fruit in
the Jars. Seal up as jelly. This is some
times served with game instead Of cur
rant jelly. but more generally at the end
of q formal luncheon. IL being passed
around in the tiny glasses II Is imported
in. Lemon cheese cakes are the most IA
vored accompaniment. It Ia also delicious
with cottage cheese, Neufchatel, or .
fancy cream cheese. In this case II con-
stitutes the cheese course and makes an
appropriate ending to the luncheon. II a
following course Of sweets is not desired.
To make this with cane sugar in place
of money, take ripe quinces-the orange
ounce being the finest-cut them In small
pieces and steam them In sufficient water
to cover them. LetNthem cook until soft
enough to mash with a spoon Allow
three-Quarters of a pound Of sugar TO
every pound Of fruit. Arrange fruit and
sugar in layers as directed. Add water
and cook gently until bright red color.
Test on a saucer and when the proper
consistency pour into glasses. The cooked
ounces may be mashed in the water and
then same measure of honey as sugar
added to them, or the honey added to the
hot juice and the whole pieces Of fruit
added and cooked down to a stiff marina!
lade.
Apple Mint Jelly.
Apple juice forms the basis of a great
number Of our conserves and jellies. and
here is an idea that win be new and
pleasing to those who dearly love their
mutton served with mint and apple jelly.
as II should be.
Cut apples up without pairing. simply
The Washington herald., 1913-07-21
ATLANTIC CITY HOTELS. /.
GRiND ATLANTIC HOTEL

virginia Avenue c,oss to Besch, steel ft1 .nd ~
ali baths, psivafe and pubie; elevator from sress
levei; sun psriols mune. &c. 6so up daily. Speeai
WM. b. COOPER. Prog.
The Washington herald., 1913-07-21
OCEAN STEAMSHIPS. (,
'slMPERAToR"

W0rid's Largest Ship, VIII
Sail from New YoRk.
Saturday. Aug. ., II A. -.
Saturday. -. .AuG. - . A. -
Saturday. Sept. -, II A. u.
aAd every three weeks there
after
Enabling passengers to arrive IN LON
DON and PARIS on sixth and in HAM
BURG on seventh day. Books now open
The Washington herald., 1913-07-21
Whenever the Children are Hungry
give them Washington Crisps

WHEN the youngsters come
romping in from school
they will enjoy a bowl of these
delicious corn flakes and it
will do them a world of good.
Children use up their energy
quickly and need plenty Of
strengthening foods. .,-
Foods made from corn are
famed for their nutritive
value. WASHINGTON
CRISPS is made from the
most nutritious elements of the
best corn grown.
You as well as the little folks
The Washington herald., 1913-07-21

A wonderfully simple yet equally styi-
ish dress of striped silk for summer
wear. II Is most serviceable. however.
In silk crepe de chine. which comes in a
Of handsome striped and floral
printed effects. The skirt Is 'draped at
one side and has a tunic. and the blouse
has a shoulder yoke of its own material
and cuffs and collar OF hemstitched
linen. -.
Cost to make: Five and three-eighths
yards of forty-four-inch crepe. at 81
Q yard. $S.o6; one yard Of linen. 81; total.
sos.
Brownsville herald. [volume] (Brownsville, Tex.) 1910-current, 1913-12-09
"VELIE"

We are going to place the VELIE line of automo-
bleS in Brownsville right after the HOLIDAYS.
This is a line of honestly built cars backed bv
nniimitcd Capital. Built by the Oldest and best
manufactures in the world John DEERE INT
TERESTS Seven distin ct models to select from
FOURS AND SIXES. Touring cars Roadsters and
Trucks. Cars to meet every demand, prices to suit
the buying public. We want to rent salesroom or will
make attractive offer to good live man or firm TO
act as NELIE agent. Write at once to
Brownsville herald. [volume] (Brownsville, Tex.) 1910-current, 1913-12-09
RESOLUTION OF RESPECT
BROWNSVILLE COMMANDERY. e. D..
KNIGHTS TEMPLAR. PREPARES
RESOLUTION ON DEATH OF b. T
HAYS.

Brownsville ~Commandcry, u. D..
Knights Templar. ut Il meeting held ut
its asylum Dec. $, appointed a rom
mittcr TO draw up resolutions of respect
to Inc mcmor of the late r. f. HAYS.
q member Of the order and for many years
a conductor on the st Louis, Brownsville
and Mexico railroad. A resolution com
mittee composed Of Jesse T. j. Craig.
Amos Rich. and w. X. Mendenhall was
appointed, ana the following resolutions
adopted:
TO the Eminent Commander and Sir
knights 'of Brownsville Commanderv.
L. ID. Order of Knights Tcmplar:-
Computations:
Your committee appointed to draft
suitable resolutions expressive of the sen
tlments OF this commandery in the loss Of
our esteemed companion. Sir knight b.
+. Hays, beg to submit the following:
Whereas, The relentless hand Of our
grim enemy, Death, has touched and
st.llcd the heart Of our gallant fellow sol
der and loyal cOmrade. Sir Knight &.
+. Hays of Kinssvillc, removing him
from the illuminated circle Of friends.
family and kindred. be il therefore
Resolved, That Brownsville Command.
cry. I. d.. knights Templar hereby cx-
presses its sense of loss in his death. and
its feeling that Il true and valiant knight
has passed from the ranks and from the
councils Of this great and m%agnanimOus
order; that we appreciate his profound
knowledge of the mysteries Of frcpmaSon-
~ i'll general and the mysteries of this
order especially; that we gladly bear
witness to the truth that he was a mason
and Knight Templar i'll heart and spirit
as we'll a. by profession: be it further
Resolved. That this ~commandcry offers
TO his bcrcaved widow. to his surviving
kindred. and all other friends. It's entire
sympathy in their bereavement in his
death; and VIZ the members of this com
mandery take this occasion to assure
them of our cordial recognition Of all his
manly and knightly virtues: and we bid
them look forward to a future meeting in
the Grand Asylum above. where nothing
enters that "wOrketh abOmination or that
maketh a lie" and be it further
Resolved, That 4 copy of this preamble
and these resolutions be spread upon the
minutes of this cOmmandprv: that COPIES
II the same he offered for publication to
each of the English newspapers in
Brownsville: and that one copy of the
same, suitably e~ngrosScd. be sent to the
widow Of our deceased companion. Sir
Knight Hays.
Respectfully submitted.
Jesse I. j. Craig,
Amos Rich.
W. *. Mendpnhall.
Resolutions Committee.
Brownsville herald. [volume] (Brownsville, Tex.) 1910-current, 1913-12-09
CHIEF OF UNITED STATES EN-
GlNEER SUBMITS HIS REPORT
ON RIVERS AND HARBORS I'M
pRONEMENTS FOR 1918.
$3,561,5OO FOR TEXAS
LONE STAR WATERWAYS AND
HARBOKS FARE WELL IN EN-
GINEER'S ESTIMATES FOR
THEIR MAINTENANCE AND I'M
PRONEMENT.
fHy associated Press

Washington ID. c., Dec. 9-More
han 5000, 600 for the Mississippi Riv-
er, almost $1,000 900 for the Ohio river.
NOR than 5000 600 for the Missouri
River. almost 81 O00, 200 for the Column
bia river and 81, 900 900 for the Della
ware river are the amounts considered
necessary by the Chief Of En9in. ers of
the Army for the improvement and
maintenance of those great waterways
during the fiscal year Of 1915.
In submitting to the secretary of
War his report. made public today, the
Chief of Engineers makes estimates ag-
or. eating $4l Isl. 800 to be applied to
26l river and harbor projects during
the year ending June 80. 1915. This is
$9,63l,994 less han the amount apprO-
priated by congress for river and har-
Dor works for the fiscal year of 1911.
Brownsville herald. [volume] (Brownsville, Tex.) 1910-current, 1913-12-09
TRAVELLING WAS HARD
so DECLARED MANAGER PERKINS
OF THE FAIR WHEN HE RETURN
ED FROM san ANTONIO.

If you want to know something about
the difficulties of travelling through flood
ed districts on railroad trains. ask 81
Perkins, manager of sthe Brownsville
Midwintcr Fair. Mr.. Perkins returned
from San Antonio yesterday afternoon.
after spending about two days longer in
that city than he expected to. He left
San ANTONIO for Brownsville Saturday
morning. and the ordinary 15-hour trip
took him Sc hours.
Mr.. Perkins went to San Antonio to buy
a tent for the fair. He bought the tent
after wading through several blocks o.
mud knee deep o get a peep at what he
was buying, and declares that if he ever
again visits a circus or anything else to
buy a tent he is going to equip himself
with boots, or something else that viii
make travelling through mud more easy.
However. he now has a good tent to add
to the Brownsville fairs other equipment
md which will enable more space for the
exhibits.
Brownsville herald. [volume] (Brownsville, Tex.) 1910-current, 1913-12-09
GEORGIA..


GEORGIA.: Savannah Harbor. %
foot project. $50. 900: Savannah River
below Augusta. $4,000: Altamaha. Dc
once and OcmUlg,e Rivers, $40.0 600:
Brunswick Iiarbor. $333.2J0: Flint River.
SO, 600; Chattahoochee River below Col
umbus, $40. 600.
FLORIDA.
FLORIDA: Fernandina HarbOr.
So. 900: Channel between st. Johns Riv
er and Cumberland Sound. GA, SOL 600;
st. Johns River. general Improvement.
$500; ST. LHci. Inlet 500 600: Cal
oosahatchec River, s. 1000. Tampa Bay,
$1,000; st. Petersburg Harbor. 81 500:
Clearwater Harbor, $1,000; WithlacoO-
chez River. 81 900; Suwanee River So
600; Apalachicola Bay. $25. 900: Apala-
chicola River. S15, 900; st. Andrews
Bay. $60. 900: ChOcawhatchee River. So
900. Alphabetical Bay, $25. 900: Appala
Sound narrOwS. 50 900; Blackwater Riy
er IS 600. Escambia and Con1cuh Riv
crs. $15. 900; removing water hyacinth,
5000: Lake Crescent and Dunn's creek.
81 600.
Brownsville herald. [volume] (Brownsville, Tex.) 1910-current, 1913-12-09
L

SOUTH CAROLINA: Great Peedee
River. 10000; Santee Wateree and Con
garee rivers, $4,000; Charleston Har-
Dor, $4,000.
Brownsville herald. [volume] (Brownsville, Tex.) 1910-current, 1913-12-09
BIG ESTIMATE FOR TEXAS.

TEXAS: Galveston Channel. $780,
900; Channel. Galveston Harbor to Tex
as City, 5000 .000: Channll to Port Boil.
war, SD 900: Houston ship channel.
800 600. West Galveston BAY channel.
etc. $23.O@: Galveston and BRACES Riv-
er canal, $l5 600: Channel. Brazos riv-
er to MatagOrda Bay, $25 900: Channel.
Arkansas Pass to Pass Cavallo $50 1000:
River section to Victoria, $15 600. Tur-
tie Cove channel b tween AransaS Pass
and Corpus Christi. $50 900; Brazos Riv
or. mouth. 50, 900; Nelasco to Old Wash
mgton. $4,000; Old Washington to Wa
co, improving locks and. dams Nos. 3
and q. 5000 600: channel Pass Cavallo
to Porto Lavaca, 5000: Port .Aransas.
$500, 600; Channel. Port Arkansas. to
Brownsville herald. [volume] (Brownsville, Tex.) 1910-current, 1913-12-09

Corpus Christi $4,000; Sabine Npches
Canal. Section 4 and G.. 500, 900; See
ton X, $43 $50; Sabine Pass Harb0r and
Port Arthur canal. $3.50. 900: Trinity
River open cham | work $4,000 lock
and Dam No. Z, $15. 900; Hurricane
Shoals lock and dam. $4,000. White Rock
Shoals lock and dam. S45. 900: Cypress
Bayou. 5000; Red River. from Fulton.
Ark. to Denis0n So 900.
Brownsville herald. [volume] (Brownsville, Tex.) 1910-current, 1913-12-09

Gentry Bros. Show. now in winter quar-
tiers at San Antonio, and he has express
ed a willingness to come to Brownsville
and be- boss canvasman for the Browns
Vile fair. II might be explained that
no one. not even the brothers know Pete
by any other name. and Pete he will be
here too.