davidaulloa/AmericanStories huggingface dataset:
Bismarck daily tribune. [volume] (Bismarck, Dakota [N.D.]) 1881-1916, 1913-03-12
MOVED TO ALEXANDER

. ALEXANDER CHRONICLE-F. b.
Chapman resigned as National Bank
Examiner and arrived II Alexander
Saturday to become one of US. He
has established an Office of the Alex
ander Townsite Co. on the corner of
Court Park, across from the Alexan.
der townsite He disposed of several
lots this week. Nj. Chapman is
very optimistic about Alexander's fut-
ure and plans big things for thiA
town within the next year or two. \
Bismarck daily tribune. [volume] (Bismarck, Dakota [N.D.]) 1881-1916, 1913-03-12
MANDAN MAY HAVE
some this Spring
Especial to The Tribune.)

MANDAN. N. d., March LITTLE
commercial club has taken up The
problem of paving some of the main
business streets, may be locked after
this spring. The business men are
heartily in favor of the plan TO make,
Mandan look more metropolitan.
Bismarck daily tribune. [volume] (Bismarck, Dakota [N.D.]) 1881-1916, 1913-03-12
: HOLDING THE POTATO CROP. :.
+ : I: I: + : :. + = + = = 4 > + .

In order to market the potato crop
to best advantage it lis often necesr
sary to store it,. A potato warehouse
is needed for this purpose. Such
building has to meet certain condi-
tons. The potatoes have to be kept
at a certain temperature, have to be
ventilated, etc. These details are Civ
Bismarck daily tribune. [volume] (Bismarck, Dakota [N.D.]) 1881-1916, 1913-03-12
Ignite COAL.

For the best Ignite coal on the
market phone Sc.
New Salem, large lump, 50 per ton.
New Salem Coal, $2.75 per ton. b
Dakota Coal Products Company,
East Main St, Bismarck. N. D.-Adv.
Bismarck daily tribune. [volume] (Bismarck, Dakota [N.D.]) 1881-1916, 1913-03-12
LOOK! LOOK!

Pure Linseed Oil, per gal, 75c.
: Pure White Lead, in kegs, 1-2c.
Turpentine, by gal, 75c.
Mixed Paints, per gal, $3.50 to 81.
Fest Household Paint, per qt., 55c.
Il handle all kinds of paints at low.
est prices?
Call and see FAUNCE, Fourth st.
(Adv) .r.,.,.r. ....
Bismarck daily tribune. [volume] (Bismarck, Dakota [N.D.]) 1881-1916, 1913-03-12

cured a fall after struggle Of over
an hour
The Washburn leader. [volume] (Washburn, McLean County, N.D.) 1890-1986, 1913-12-05
colorado,s New Road Lava.

Colorado has done away with the old
pork barrel" methods Of expanding
state road funds. Its present legisla-
ture has lately enacted two laws. the
passage Of which has been strongly
advocated by good roads enthusiasts.
commercial associations and the bust
ness and motor interests Of the state
for several years. One Of these laws
creates a state highway commissioner.
with an advisory board representing
the Ave sections Of the state. to have
general supervision of state roads. The
second law places the internal inn
proyement fund in the hands Of the
highway. commission for expenditure
on q comprehensive system Of roads.
This fund now amounts to about $780,
600. It = provided that the commits
sion shall appropriate sums equal to
those Of the respective COUNTIES for
work on state primary roads, Int Il;
has power to increase. sthie ,asshtgkSaSs
IS to every 81 of the coulty'sI nsWe1s
counties having low valuaton and u
pensive rad construction: Conss-
qnently there win be available Tor road
deveIopments1h Colombo this YER -
tween &1y601Qo0an md $2,Oo0Oo0 6 Is
spent IN eonheeADa roads. II
The Washburn leader. [volume] (Washburn, McLean County, N.D.) 1890-1986, 1913-12-05
TEXAS COUNTY ISSUES BONDS
$4,000 to 30 Spent In Midland For
Better Aiohwaya.

A wealthy ranch owner Of Midland
county, Tex. was opposed to a pro-
posed $4,000 land issue for good roads.
On the day of the election he started
for the county seat determined to vote
against the bonds. Fortunately for
good roads. it had rnined the previous
night. and the highway was in terrible
shape.
After several hours of fighting water
holes and mud up to his axles he
reached town converted. announcing
that any man opposed to better roads
in Midland county was a particular
brand Of fool. He voted for the bonds.
and the issue carried by a large ma
jority. 49,.
The movement was started last win
ter by the Midland Commercial club.
and a vigorous campaign Of education
was carried on. There was a small
but determined opposition which fought
the proposition very earnestly. Mass
meetings were held and speakers
brought In by the Commercial club
from other counties to tell Of the ben
eft Of good roads in n%eighboring com
munities. Automobile excursion trips
were also got up to other counties
where roads had been built SO that a
practical lesson might be taught to
skeptics and scoffers.
The Washburn leader. [volume] (Washburn, McLean County, N.D.) 1890-1986, 1913-12-05

gree below zero at times. These cows
when turned to grass made satisfac-
tory daily gains. indicating that ensi-
lage when fed in large quantities. as
was the Ease In this instance. is in no
manner whatever injurious. =,
1t may be of interest to know that
$50 pounds of manure were produced
during the l40 day period by each
COW. This computed at $1.50 per ton
means a value Of $8.63. AS each COW
gained 1874 pounds in weight this in
crease Of s cents a pound amounts to
$50. 1t is true that this added
weight has In reality no intrinsic value
unless the COW is marketed, hut it does
mean that the COW goes on to the grass
in q good fleshy condition. Il
Those Of our readers who have a
supply Of ensilage at hand might profit
by a perusal of the results obtained in
this instance. IL an experiment sta
ton can obtain these economical re-
suits on ensilage and a small amount
Of cottonseed meal daily there is no
reason why there will not be a similar
outcome II the same. plan is carried
out under average farm conditions.
The Washburn leader. [volume] (Washburn, McLean County, N.D.) 1890-1986, 1913-12-05
MNTERING BEEF
BREEDING COWS

Ten Shorthorn and ten Aberdeen
Angus cows were fed 14O days at the
Pennsylvania station on ensilage and
cottonseed meal alone. says the Iowa
Homestead. These cows consumed ap-
proximately sixty pounds Of ensilage
and n pound Of cottonseed meal per
head daily. During Thu period they
made an average daily gain of LIT
pounds per head.
The ensilage was fed twice a day
and the ~cottonseed meal onse daily.
There was less than l per cent waste
in feeding in this manner. These
cows were allowed to run loose in a
shed that vas well bedded. the expert
ment lasting from Dec. 1 to April 10.
1t required four tons of silage to
winter each COW in this manner, this
being equivalent to one-half acre Of
corn yielding forty bushels per acre
or One-third of an acre of corr if the
land produced at the rate of sixty
bushels per acre. Computing ensilage
at $3.50 per ton the cost Of w%intering
the twenty cows on ensilage was $3.50
or $14 per head. In addition the cows
consumed cottonseed meal to the value
of $40. With this item included the
average cost per head was approx
mately SIG. Attention might be called
to the fact that during the period COW
cred by this experiment the weather
conditions were unusually severe. the
temperature falling as low as % de-
The Washburn leader. [volume] (Washburn, McLean County, N.D.) 1890-1986, 1913-12-05
saitina the eutter.

Butter is salted primarily because
the popular taste demands 1t and in
cidentally for its preservative effects.
although the latter are not very mark
ed. The uniform incorporation Of a
rying amounts Of salt as the trade
demands is very important so far as
the appearance Of the butter 10 con
cerned. It has been my experience
that salt distributed az uniformly as
possible among the granules worked
to the point where they are in a COM
pact mass. with the moisture glisten-
ing on the surface. then allowed to
stand for twenty Q thirty minutes.
then worked about an equal length Of
time more will give 4 more complete
Incorporation Of salt and do away with
quite q little of the pressure necessary
II worked In from the first without al.
lowing time for the salt to dissolve.
The Washburn leader. [volume] (Washburn, McLean County, N.D.) 1890-1986, 1913-12-05
WHAT BETTER ROADS
MEAN TO THE FARMER.
The Only Thing Needed Now to Help
the Agricultural.

If l were compelled to say what l
thought was the most important phase
of agricultural life ! would say roads.
says a writer in the American Agricul-
turist. To take the drudgery away
from the rural life and give the farm
ing community a chance to enjoy life
and make money while it is hard
at work l do not know Of any one
thing that could be of more real bene-
fit than good roads. l believe that bad
roads more than any other n thing
have been responsible for the exodus
from the country to the city. People
cannot be happy unless they are con-
tented.
The people on the farms are like
other folks-they like to visit their
neighbors, go to church. go to the
amusements and see the sights and
take part in all these things. But they
r prohibited from doing these things
and many others, for the reason that
the roads often are so bad they cannot
travel on them for fear Of accidents
and trouble; hence they stay at home
until they become so dissatisfied with
the farm they quit and move to town.
If this was remedied by good roads.
SO they could go and see their neigh
bors and spend an evening with them.
or go to some entertainment at the
nearby town and see a good show, or
attend some public meeting and have
a chance to take part III what is going
on in the world about them. they would
be better satisfied.
This is not all nor the best side of
good roads. The farmer living in the
community where the roads are good
is prosperous. for the reason that he
can keep In touch with the markets.
With the r. F. D.. parcel post, tele-
phone, he needs only good roads to
make farm life the most complete and
most desired on earth. The exodus
from the country to the city will end
when good roads come. and the re-
verse will then occur-from the city
to the farm.
The Washburn leader. [volume] (Washburn, McLean County, N.D.) 1890-1986, 1913-12-05
W6afXFTGHEN
THANKSGIVING PuppINos.
GONE simple and economical pud-
- dings are suggested here. as fol-

N4A6S 0AS 0u66NSlCU AVAOs 40 AOs
lows:
Indian Apple Pudding. = Into one
quart of boiling milk stir one cupful o1
sifted cornmeal. then one quart Of
pared and quartered sweet apples. one
cupful of mOlasses. a small %teaspoonfuI
of salt and a little cinnamon and nut
meg. Mix well. add two quarts OF
milk, pour into q we'll buttered dish
and bake slowly for four hours. Serve
with sweetened cream. either plain OF
whipped.
Wholesome Sweets.
Rice Pudding.-Over the bottom of a
baking dish scatter one-half cupful
we'll washed raw rice. one-half cupful
sugar, a pinch of salt, a sprinkle Of
nutmeg. Then pour on n quart Of
milk. Bake in a medium oven an hour
and a half. Do not stir at all. Bake
until the rice shows above the milk
and it is done. Every grain should be
separate. The milk is like heavy
cream, and 1t is delicious hot or cold.
If the oven is too hot the milk evap-
crates and the pudding is too stiff.
Golden Pudding.-Bake stale bread q
golden brown and crush to a fine pow
der while hot. OF the crumbs take
four ounces, two ounces of brown sug-
ar or golden strip. two ounces Of raj
sins or dried cherries. half a pint of
milk and the same of boiling water.
together with half a teaspoonful of all
spice. Pour the boiling water on the
crumbs, stir well and let them soak
until soft. Then mix in all the other
ingredients and pour the mixture into
a dish rubbed with butter and bake
for twenty to twenty-five minutes.
Dainty Baked Pudding.
Fruit Pudding. - Take a quart Of
stale bread. rolls or cake or a mixture
of all. Grease u baking dish and break
the bread into pieces. Moisten with
hot water to soften and thicken with
.one-fourth of a teaspoonful of corn
starch. Add %one-fourth Of a cupful Of
sugar and about two cupfuls of cooked
fruit. Mix in this one-half cupful Of
shredded 'cocoanut and one sliced
banana. Save q few slices Of the
banana to spread OF top of the pud-
ding. Bake about fifteen minutes and
serve with a sauce made from two
beaten eggs one cupful Of white sugar
and one-half teaspoonful Of flav0ring,
preferably vanilla or lemon. .
A~,~ M>zf4rl
The Washburn leader. [volume] (Washburn, McLean County, N.D.) 1890-1986, 1913-12-05
A Writing Experiment.

The following is an entertaining ex-
pertinent III u party of young people.
One Of those present is asked II be can
write his name and will. of course, an
swer Yes" He is then subjected to
the following test: He IL asked to sit
down in a chair. u paper folded several
times is placed on his forehead. q lead
pencil is handed him. and he Is asked
to write his name on the paper. Al
little time as possible to reflect should
be left him. II he hesitates he should
be told to just go ahead, and In most
cases 1t will be found that he starts
writing his name at the left temple
and to the amusement Of the others
present writes It SO that It IL legiblo
only when held In front Of q mirror
unless n il practiced in reading h
versed writing.
The Washburn leader. [volume] (Washburn, McLean County, N.D.) 1890-1986, 1913-12-05

CAUSAGE lovers now may enjoy It
- at its best. for fresh pork and also
fresh sausage meat are to be pur-
chased.
Some nice ways Of cooking this popu-
lar meat are the following:
Cooked With Potatoes.
Sausages and Potatoes.-Take one.
half pound Of sausages, a pound of
mashed potato. an egg, one-half ounce
of butter. two tablespoonful of milk
and salt and pepper. Mash some cook
ed potatoes, adding the butter, the
milk. the cggs and seasonings and then
beating thoroughly. Form this into
three or four eat elongated ovaIs. set
these on a buttered baking tin and
next morning. The sausages' should be
parboiled the evening before and then
slowly fried when wanted. TO dish
place Il friend sausage on each potato
mold and serve Immediately.
Baked Sausages With Potatoes
Boil and mash several potatoes and
lay them in Il baking dish. Make into
small pats three-fourths of a pound Of
uncoOked sausage and the pOta-
toes with them as nearly as possible.
Place in hot oven to brown, turning
them when the upper side is done, so
that both sides may be well Drowned
and all well cooked.
A Well Seasoned Combination.
Sausages and Eggs.-Take a pound
of sausages, two tablespoonfuls of fat
and three egg Use the cold sausages,
skinning and cutting them in slices.
Put them in the frying pan with the
melted fat, fry them on one side. turn
them over and when they have had
time to fry sufficiently on that side
pour the beaten eggs into the pan over
them and cook until the egg sets"
Fold like an omelet and serve hot.
Sausage and Veal. Take one-half
pound of sausage. one-half pound of
minced raw veal. one-half cupful of
breadcrumbs, a "teaspoonful celery salt.
a ~teaspoonful lemon juice, a teaspoon
full scraped onion. one-half s%altspoon-
full red pepper, a teaspoonful chopped
celery. a teaspoonful chopped pickle.
Mix together and moisten with white
of egg. make into small balls, brown in
butter. cover one minute. Serve with
hOrseradish sauce.
The Washburn leader. [volume] (Washburn, McLean County, N.D.) 1890-1986, 1913-12-05
A~*~ Mzd~%
ySSIXTTSHEN
@mYGUPBOARD|
SOME DELICIOUS SOUPS.

TaESE nourishing clear soups may
be served rs attractive accessories
to the Thanksgiving dinner. Fol
ordinary occasions they add SAVIOR to
a light luncheon and are just the soups
to tempt the appetite Of the invalid.
Bisque Of Clams.-Take two dozen
clans. wash them in their own liquor
and chop fine. Strain the liquor through
~cheesecloth and add to it two quarts
of water. Put it to boil. adding one
teaspoonful each of chopped celery,
pepper and parsley. Cook ten minutes,
add the CLAIMS and cook FIVE minutes
longer. Ruiz one tablespoonful Of -four
in a tablespoonful Of butter. add to the
bisque, cook three minutes. then put
through a PURGE sieve. Put on the fire.
let boil up and add the beaten yolks
Of two eggs mixed with one pint of
thin cream. Serve with crackers.
This Tastes Nice.
Cream Of Rice Soup.-Take two cup
fuls milk. two tablespoonfuls rice. a
%teaspoonful butter and nour. one-half
teaspoonful salt. dash white pepper,
a t%easpoonful onion juice. a teaspoon
full finely chopped parsley and one
fourth teaspoonful curry powder.
Wash the rice. put on with two cup
fuls Of boiling water and boil twenty
minutes. Put the milk on in top Of
double boiler. add the rice and rice wa.
ter as soon as 1t boils. Rub the butter
and -four together until smooth. and
add to the rice and milk: add the salt,
pepper. onion juice. curry powder and
parsley; boil three minutes. 4.
A Rich Soup.
Mock Turtle Soup.-Take half a calls
head. fresh and unstripped Of skin. re-
move the brains and clean the head
carefully in hot water. leaving It In
cold water for an hour. Then put It
in six quarts Of warm water, with two
pounds each Of veal and pork and q
roasted onion stuck with cloves. dnd
of lemon. two sliced carrots. a bunch
of herbs and q head Of celery. Lett
boil slowly two hours. then take ont
the head and pork. Make forcemeat
balls Of the brains and tongue. break
the bones Of the, head. put. all into the
soup and boil two hours more Put
into q small stewpan a piece Of butter.
sliced thin. with parsley. thyme.
mace and allspice. Add nour to thick
en- and stir into the soup slowly. Boil
one hour more. pass through 4
sieve. season with salt. cayenne. lemon
Juice and . pint OF Madeira wine. Add
II desired and serve WITH.
'emonsscut In quarters.
NsA
The Washburn leader. [volume] (Washburn, McLean County, N.D.) 1890-1986, 1913-12-05
LUNCHEON MENU.
Minced Mutton.
CHARTERED Tomatoes.
Toasted Biscuit From Breakfast.
Apple Pudding.
Tea.
COOKING LATE TOMATOES.

TT green tomatoes are available ir
the late. fall put them away wrap
ped in paper and ripen then
in the sun when needed. In this way
fresh tomatoes may be had for the
table long after they + out Of sea
son. These tomatoes are not very
sweet. but they are firm and nice.
Tempting Dishes.
I Planned Tomatoes Take smooth
tomatoes Of medium size, cut into thick
crosswise slices. Dip in -four, sprinkle
with salt aud fry in half butter and
half lard. Dish up on a hot platter
and pour into the pan a cup Of new
milk: stir until lightly Drowned and
slightly thickened. Pour upon the hot
tomatoes and garllish with parsley.
Tomatoes and Spaghetti. Break one
cupful of spaghetti into two inch
pieces. Boil until tender in sailed wa
ter. stirring often. When soft place
in buttered baking dish. pour over 1t
one-half can tomatoes. four table
spoonfuls sugar. q teaspoonful salt,
pepper and bits Of butter. Then add
a thin layer Of fine cracker crumbs.
Bake in moderate wen until brown.
CHARTERED Tomatoes.-Take firm.
medium sized tomatoes with very
smooth skins. Peel and empty them
and then ali with chopped vegetables
thickened by means Of a mayonnaise
with jelly. Place ON Ice for half an
hour: then cut the tomatoes into reg
ular quarters. rs
a Culinary Novelty.
Tomatoes and Celery.-Put some eel
cry stalks in a mortar and pound. Re
move to stewpan and add two tea
spoonfuls Of salt and three pints Of
cold water. Bring slowly to the boil
ing point and let simmer one hour.
Cut fat salt pork IN small pieces and
fry out There should be two table
'spoonfuls Of pork fat. Add one onion,
peeled and thinly sliced. . small car
rot scraped and sliced. one-half tea
spoonful OF thyme. two cloves. one
teaspoonful Of peppercorns. two spFigs-
OF parsley and a bit Of bay Leaf. Cook.
stirring constantly; then add two cup
fuls or canned Tomatoes. q tablespoon
fnl of sugar. one-halfs teaspoOnful Of
pepper Combine mixtures. Melt ono
and one half tablespoonfuls OF butter,
add two tablespoonfuls Of tiour ana
stir until blended: then pour on grad
uaiiy AMhilaSstirring consistently thu hot
Cover and: let simmer an
The Washburn leader. [volume] (Washburn, McLean County, N.D.) 1890-1986, 1913-12-05

One Of the p%eculiarities Of the
Hereford is that on account of the
strong constitution the sire inn
presses his progeny with the color
and markings of the breed in al
most every case, no matter what
the breed Of the dam may be. 1t Is
in the touch more than anything
else that the true Hereford is iden-
titled, for it has not the thin skin
and light flesh that so many in
ferior cattle have. Almost the only
breed with which the Hereford does
no impress his color is the Angus.
They divide the honor. having the
black body Of the mi and the white
face Of the other. but the hide has
not the distinctive touch that a well
bred Hereford steer should have.
The illustration shows a Hereford
steer Of high quality.
The Washburn leader. [volume] (Washburn, McLean County, N.D.) 1890-1986, 1913-12-05
Tree Toad's Chance Of co,or.,

rec load'S Chan9e or ColorS.
A correspondent Of Farm and Fire
side has the following to say about
tree toads:
when u boy the writer often read Of
a wonderful animal. called a chame-
leon. which was said to have the power
of taking the color of the object by
which 1t was surrounded. But he
eve saw a chameleon and always felt
q little Thomas like in regard to it's
existence. However. he has since
learned that there is an animal that
has some Of the powers attributed to
the chameleon. That is the tree toad.
Its life history is similar to that Of
the toads and frogs in the early stages.
ITO show these various changes we
took one that was found on an old
board and placed 1t in Il white pitcher.
When placed in 1t the toad was a dingy
brown. but after a few hours in the
pitcher it was white with q slight
creamy tint and with a few pale brown
dots. On being placed In a window be-
side some green mos it soon took that
color. Make the experiment Of putting
n In various colored locations and see
the changes. You will be greatly inter-
ested."
The Washburn leader. [volume] (Washburn, McLean County, N.D.) 1890-1986, 1913-12-05

GOOD ROAD GRlsT.

We can't deny that we are far
behind the rest Of the world in
good roads, but we are willing
and expecting to go ahead.
The people are more willing to
be taxed for good roads than for
almost any other public improve
ment.
This is a big country. but the
nation is big enough to construct
a system Of national highways.
The mud tax is the biggest tax
Of all. and sometimes some Of it
is between the farmers front
gate and the barn door.
Good roads to merchants mean
a direct benefit in sales Hcd a de-
creased expense in d~elivt$eas.
Good roads salvation costs
money. but you will not regret
the money when you reach the
other end of the good road.
The Washburn leader. [volume] (Washburn, McLean County, N.D.) 1890-1986, 1913-12-05
oussr Eating.

The king or horseshoe crab chews III
food with its legs. This Il an actual
fact. the little animal grinding it, NOR
sells between its thighs before It passes
them over to its mouth.
The Washburn leader. [volume] (Washburn, McLean County, N.D.) 1890-1986, 1913-12-05
Rather curieus.

The frog. owing to its peculiar struc-
ture. cannot breathe with the mouth.
open. and If It were forcibly kept open
the animal would die Of s~u6ocatton.
The Washburn leader. [volume] (Washburn, McLean County, N.D.) 1890-1986, 1913-12-05

Royal princes look very much like
ordinary folks when you don't know
who they are. The boy in the picture
is Prince Henry of England. third son
of King George V. The prince is in
his fourteenth year and. like all the
children of the English ruler. he has
been trained in a common sense way.
Queen Mary is a rather strict disciplin-
arian and her boys are brought up
much as are other English boys Of good
social standing. When Prince Henry
was snapped by the camera man he
was tramping with his brother. Prince
George, who is two years younger. The
picture was taken in the hills of Wales.
The Washburn leader. [volume] (Washburn, McLean County, N.D.) 1890-1986, 1913-12-05
ZNaaII'TFGHHEN
&91IGUPBOARD
BREAKFAST MENU.
Oranges.
Cereal and Cream.
6ausages and Potatoes.
Quick Biscuit.
Toast.
Coffee.
FRESH SAUSAGE.

CAUSAGE lovers now may enjoy it
~ at it's best. for fresh pork and also
fresh sausage meat are to he pur-