davidaulloa/AmericanStories huggingface dataset:
Rocky Ford enterprise., 1913-09-05

and make something of your life, and
have the woman you want for your
wife, but forbid all that, and I'm go
ing to send you back to prison. I
can't seem to believe that it's my
Rosey who's saying that, and who's SO
hard and inhuman."
Rose turned from the fire. He
noted an expression almost of auster-
ity on her face that was as new to
him as the revelation of obstinacy and
Indifference to his will she had shown
tonight.
Papa, you don't understand what l
feel. It's not what you want, or what
want. or what Dominick wants. It's
not what's going to please us and
make us comfortable and happy. lt's
something that's much more impor-
tant than that. l can't make Domi-
nick happy and let him make his life
success at the expense OF that wom-
an. can't take him out of prison. az
you call 1t, because he's got re-
sponsibility in the prison. that he vol
UNFAIRLY took on himself. and that
he's got to stand by. A man can't
stay by his marriage only as long as
It's pleasant. He can't throw down
the woman he's made his wife Just
because HE finds he doesn't like her.
II she's been disagreeable that's
misfortune, but 1t doesn't liberate him
from the promises he's made"
Then you think when man like
Dominick Ryan, hardly more than a
boy, makes a mistake that ruins his
life, he's got to stay by it?'
Yes. he must. He's given a solemn
promise. He must keep 1t. Mistake
or sin doesn't matter"
The old man was silent. He had
presented his case as strongly and per-
suasively as he knew how. and he had
lost it. There was no longer any use
In arguing with that unshakable fem
mime obstinacy, rooted. not in reason
but In something rock-like, of which
the arguments OF reason harmlessly
glanced. He had dim. realizing sense
that at the bottom Of the woman's H.
logical, whim-driven nature. there was
that indestructible foundation of
blind. governing instincts. and that ip
them lay her power.
~ guess that lets me out" he said,
turning to knock off the long ash on
his cigar. 81 guess there's no use.
Rosey. for you and me to try to come
to an agreement on this matter"
mo, there isn't. And don't let's
talk about 1t any more" She turned
from the fire and came toward him
But you must promise me one thing
that that woman is to be let alone.
that no one-you or any one you have
any control over-makes any more Of
fers of money to her"
She came to a stand beside his
chair. He wanted to hold out his
hand to her as was his custom when
she stood near him, but he was afraid
that she might not take 1t.
Yes. can promise that" he said
I'll not offer her any more money.
don't want to see her again. God
knows"
1t was an easier promise to mako
than Rose guessed. The old man, un-
der an air of mild concurrence in her
demands, experienced a sensation os
cynical amusement at the thought that
the first move for a reopening of nego-
tiations must come from Berry.
"oh. yes. I'll promise that" he said
amicably. You needn't be afraid that
I'm going TO go on offering her a for
tune. The things been done, the
woman's refused It. and there It
stands. I've no desire to open II
again"
CTO BE CoNTINUED)
Rocky Ford enterprise., 1913-09-05

her SO with his own lips. AS she hur-
ried on the thought that this was the
woman he had hound himself to for
the rest of his life mingled with
the other more poignantly-hateful
thoughts. with last sickening sense
of wretchedness. The sudden, aghast
consciousness Of chaos, of an abrupt
molishing of the pleasant, familiar
settings of life that never comes to
some, came to Rose that evening as
she ran home through the fog.
She entered the house noiselessly
and sped up to her room. 1t was time
to dress for dinner. and an old wom-
an-servant who had once been her
nurse was waiting to help her. The
mistress and maid were on terms of
affectionate intimacy and the progress
of the toilet was generally enlivened
by gossip and laughter. Tonight the
girl was singularly silent, responding
with monosyllables and sometimes not
at oil to the remarks of her assistant.
AS the woman drew the fastenings of
the dress together, she could feel that
the body the gown clipped SO closely
quivered, like the casing of machinery.
vibrating to powerful conclusions
within.
The silence that continued to hold
her throughout dinner passed unno-
ticed. as Gene was there and enlivened
the passage Of the meal by contrib
uting an almost unbroken stream Of
talk. The night before he had been to
play, the plot of which, and its de-
velopment in four acts, he now related
l rx,ftt f,,II, % At sot,
fed to the closeness of his attention
| and the accuracy Of his memory. AS
each course was removed from the
table. and the young man could once
more give his undivided attention to
the matter Of discourse, he leaned
back in his chair and took up the
dropped thread with fresh zest and
some such remarks as:
in the beginning Of the next act.
the hero comes in with his hat on,
and first he says"-and SO on.
With each of these renewals Of the
narrative the Bonanza King subsided
| against his chair-back in a limp atti-
tude, staring with gloomy fixfty at his
boy. and expelling his breath in long
audible rush Of air, which was some
times a sigh and sometimes ap-
preached the proportions of groan.
At the end Of dinner. when Gene
announced his intention of leaving as
he was to attend vaudeville perform
ance. the old man began to show signs
of reviving animation. going SO far as
politely to ask his son where he was
going and with whom. His manner
was marked by a warm. hearty encour-
| agement, as he said:
Get the whole vaudeville program
down by heart. Gene. and you can tell
It to us tomorrow night. ThereIl be
about twelve parts to 1t. and Rose can
order two extra courses for dinner.
and we might hire some men with
stringed instruments for an accom-
paniment."
Gene. with innocent good.humor. re-
sponded gaily:
IAN right. father. I'll give 1t my best
attention. and If there's anything es-
pecially good. I'll report to you. You
and Rose might like to go some night"
His father. disappointed that his
shaft had made no impression upon
the young mans invulnerable ami
Rocky Ford enterprise., 1913-09-05

ability, emitted scornft' .ort, and
made no further respons. % Genes
CHEEKY Good r'oht."
There" he said. in tones express
ing his relief. as the portiere dropped
behind his sons departing figure. hes
gone! Now, Rosey. you and l can
have a talk"
"Yes." said his daughter, looking at
her coffee-cup. that's what wanted.
l want to have long talk with you
tonight, papa"
Fire away" said the old man. I've
had to listen to that fool for an hour,
and it's broken my spirit You can
say anything you like"
Not here" said his daughter; "in
the sitting-room. I'll go In there and
wait for you"
why not here? What's the matter
with here? like It better than the
sitting-room. I'm more comfortable"
mo. the servants will want to clear
Rocky Ford enterprise., 1913-09-05
Prison Delicacies.

Iced champagne, black currant jelly
and soda water are among the articles
OF diet which a prisoner in hospital
can choose at Wandsworth prison.
What! No cavlaref-London GlohA
The Topeka state journal. [volume] (Topeka, Kansas) 1892-1980, 1913-08-02

and leave them IN this for one day. Tht
pickle vinegar is made as follows:
One teaspoon each OIL Gallery seed, whit,
mustard seed, whole cloves, whole black
Peppers, whole mace. and grated horse
radish, one cup and a half of brown sugar,
one gallon of vinegar. Bring TO a boil and
cook Tor five minutes, drop in the pickles,
and boil together for thirty minutes Put
up il air tight jars.
CHOW CHOW (mrstard).-Prepare veg
etables as in preceding recipe up to the
stage when the pickle vinegar 10 made. To
the ingredients named add two teaspoons
Of turmeric and three tablespoons OF
ground mustard, cook all together for five
minutes. and put the pickles into the vine
gar. Simmer for five minutes, take the
pickles out with a skinner. put them into
stone crock, pour the vinegar over them,
and leave them in this for two days. Drain
or the vinegar. heat 1t again. add table
sLoon of curry powder. boil up once, pour
over the pickles. and when they are cold
put them in small jars and seal. Not good
to eat under a month
CHILLI SAUCE-Peel twelve large, ripe
tomatoes and four good sized onions; seed
Two green peppers ana CnOP al together
until fine. Put them in a saucepan and stir
into them two teaspoons each of ground
GlIspice, cloves, and cinnamon. two table
spoons of salt, four tablespoons of sugar,
one teaspoon of ground ginger, and a
Quart OF vinegar. Boil steadily for two
hours and when cool bottle and seal.
TOMATO CATSUP.-Boil together until
soft eight quarts of tomatoes and six large
onions. press through a colander, and
strain the liquid that comes from them.
Put this over the stove with a dozen sprigs
Ct parsley, two Day leaves, a half teaspoon
of grated garlic. tablespoon each of
ground cloves, mace, black pepper salt,
and sugar. a scant teaspoon of cayenne
pepper and a tablespoon Of celery seed tied
up in a bit of cheesecloth or gauge. Cook
five hours, stirring frequently and watch
ing that the mixture does not scorch. BY
the end of the time it should be reduced to
half the original quantity and thick. Take
cut the bag of celery seed, add pint Of
vinegar. and bottle and seal when the cat
sup is cold.
CUCUMBER CATSUP.-To one quart Of
peeled. seeded, and grated cucumbers al
low two green peppers, seeded and chopped;
one grated onion, one gill grated horserad-
lsh, two teaspoons of salt; put over the fire
and simmer an hour. Add one pint of
vinegar, bottle and seal.
The Topeka state journal. [volume] (Topeka, Kansas) 1892-1980, 1913-08-02

~HE midsummer days are the times for
putting up jams, some jellies, and
a good many pickles and relishes.
Later in the season, when the white
peaches come and the pears are at
their best, the work of preserving and
brandying these and other fruits attends
you. But there is much you can get out
of the way now and your store closet can
be well filled before the large fruits make
their demand upon you.
Again repeat the counsel I have given
you in other seasons. Have everything
ready before you begin. See that your
supply of jelly glasses and jars is renewed,
that rubbers and tops are in good condi-
ton, that your preserving kettle Is ready
for work, that you have all you will re-
quire in the way of vinegar, sugar, spices,
and the like, and will not be interrupted and
held up" in the midst of your labor by
the need of something you cannot manage
without. The business OF putting up fruits
or vegetables in any way is bound to make
q drain on the strength and patience, and it
in rank folly to add to the difficulties of
the task and to put obstacles in the way in
stead of making the path as smooth as
you can.
Try to choose cool weather for the work.
IL possible. Plan out the routine in ad-
vance and don't try to crowd in anything
else on the day when you give yourself to
picking or preserving. In every way make
the work as easy as it can be made and be
sure that it will always be taxing enough!
Dress for the task, wear loose clothes and
easy shoes, and lay in a large stock of pa
thence and philosophy. You will need all
you can getl
BLACKBERRY JAM-To twelve pounds
or six quarts of berries allow nine pounds
Of sugar, that is, in the proportion or q
pound OF fruit to three-quarters of a pound
of sugar. Put the berries in your preserv-
ing kettle, crushing them with the back
of a wooden spoon, and let them come slow
ly to a boil. To avoid the risk Of scorch-
ing it is we'll to put thick inverted plate
il, the bottom of the kettle. Cook steadily
half an hour after they reach the boil,
stirring them often, and then turn in the
sugar Cook for twenty minutes after TINS
goes in, have your jars ready, and put the
lam into them while boiling hot Roll each
lar in boiling water before filling it or stand
Il on a wet cloth or put a spoon in it. Any
of these expedients is a protection against
Ereakage.
IC the berries are not exceptionally dry
there will probably be more juice than -hs
The Topeka state journal. [volume] (Topeka, Kansas) 1892-1980, 1913-08-02

moon exerts a great influence, just as GER
tain planets affect the weather on the earth,
is well known by astronomers. My hus-
band, who is SO years old, tells what he
knows to be facts about the moons infiu-
ence, learned by personal experience and
also from his father. If you plant corn in
the new of the moon, about the first quar-
ter, the stalks will not run up ten feet, but
will be lower and bear large, heavy ears of
corn. The same holds good in planting
vines and shrubbery and fruit trees. In
the full or the dark of the moon is the time
to plant potatoes and such things as grow
down under the ground. If planted in the
light of the moon they so mostly to tops. In
killing hogs for meat, the best time is in the
full of the moon in January. If killed in the
dark of the moon the meat will go all to
The Topeka state journal. [volume] (Topeka, Kansas) 1892-1980, 1913-08-02

grease in the cooking; if killed in the full,
the meat does not shrink. These are plain
facts. In laying the bottom rail of a fence
composed of rails, lay this in the dark of tn e
moon and it will remain intact; otherwise 1t
will rot. The suckers that come up around
the base of a peach tree if removed in the
dark Of the moon never come up again, and
the same holds in killing noxious weeds.
MRS s. W.
This is at least interesting, whether we
accept the theory or not. am not farmer
and although I have heard statements like
those of Mrs. s. w. all my life have never
proved them. If they are to be relied upon
/ do not see why noxious weeds of all sorts
should not speedily disappear from the
earth. In any event, give the directions for
planting as they are given to me and shall
The Topeka state journal. [volume] (Topeka, Kansas) 1892-1980, 1913-08-02

- s many friends have told me or
6 n not having success in canning
~ peas, beans, corn, and other
n vegetables. 1 venture to write
my never failing method to the
Corner. First of all, have your kitchen
clean and busted with a damp cloth. If
you are putting up string beans, break
them into small pieces, wash them thor
oughly, and scald your jars. Fill these up
with the beans, add half a teaspoon of
salt to each pint jar, then ill to overlooking
with cold water Have a wooden rack to
stand in the bottom of the wash boiler
(mine I made from an old box). place jars
on the rack. the rubbers adjusted and the
covers put on loosely, and pour cold water
into the boiler about half way to the top of
the Jars. Now cover your boiler tightly
and let the water init boil for one hour after
the boiling point is reached: then uncover
the boiler to let the steam escape, seal jars
tightly, and let them stand until the next
day, when loosen tops, place in the boiler.
and boil again as you did the first time.
Do this on three successive days, put the
jars in the fruit closet when they are COOL
and they will never spoil. The secret of
success lies in boiling only one hour on each
of the three days, instead of one long boil
ing May I ask for a recipe for making plum
and also apple butter? MRS. G. d. r.
This recipe is so simple there seems no
reason why any one should not succeed
with It. I wish the giver had stated II she
IL equally successful in putting up corn
by the same recipe. That is a vegetable
with which the home Gamer usually has
more difficulty than with any other. On
that account I am glad that another cor
respondent has sent in her directions for
putting up green corn. These I will give
after supplying the recipe for apple butter
asked by Mrs. G. d. r.:
Peel. core, and cut up apples in abun-
dance. put them over the fire with just
enough water to keep them from scorch-
ing, and let them come to the boil slowly.
Cook at gentle simmer for several hours,
adding a little more water from time to
time If there seems to be danger of the
fruit sticking to the kettle. After four or
1--WE hours boiling try a little of the apple
in saucer to see If II is thick and smooth
and does not separate. Season to taste
with ground cloves and cinnamon and add
a little sugar-enough to remove the sharp
acidity without making the butter too
sweet.
If you prefer making the apple butter
with cider, put this over the fire and boil
for a couple OF hours before adding 1t to
the apples as you would water in following
the preceding recipe. Plum butter may be
made in the same way. removing the skins
and stones from the plums.
The Topeka state journal. [volume] (Topeka, Kansas) 1892-1980, 1913-08-02

jam needs. and this you can dip out and
put up separately. It may be converted
into jelly or into blackberry vinegar OF
shrub, or canned to use for fiavoring fer
pudding sauces in winter.
RASPBERRY JAM-Put up either blacl
red raspberries by this same recipe.
which is also good for BURBERRY JAM
GOOSEBERRY JAM-Top and tail the
gooseberries and boil one hour, stirring con-
stantly. To each pound of the uncooked
fruit you should have allowed three-quar-
tiers of a pound of sugar. After the hours
toiing is ended, dip out any superfiuous
juice-which will make delicious jelly-p1t
IN your sugar and cook an hour longer.
Turr the jam INFO glasses or small jars and
seal. Wher: this is served with cottage
cheese or cream cheese it is a fair eQuiva-
lent for the imported bar lie due.
PLUM OR DAMSON JAM-Stone your
damsons or piums, and after this weigh
them. Be careful to save any Juice that
GENES from the fruit while stoning it. AL
low half pound of sugar to each pound OF
fruit, unless it is exceptionally tart, in
which case increase the proportion to three
quarters of a pound of sugar to a pound OF
fruit Stew the fruit for half an hour, put
in the sugar. and simmer gently for an hour.
BY this time the jam should have cooked
down until it is quite thick and may be put
into glasses or jars and sealed. Small, tart
pIums may be used for this jam.
PEACH MARMALADE-PeeI and stone
peaches. The smaller or yellow varieties
will serve for this. Weigh the pared and
pitted fruit. allowing to every pound of it
-
cook the fruit by itself for three-qua rters
OF ar hour, stirring it constantly At the
end of this time turn in the sugar and cook
for ten or fifteen minutes, taking of any
scum which may rise to the top. You may
either put it up at this stage or you may
add to it the kernels of a dozen or 20 of
peach stones, chopped fine, and the juice CT
a lemon for every three pounds of fruit
or you may put in tablespoon of pres.rv-
ing brandy for every pound of fruit With
any treatment the marmalade is delicious
There should be good deal of extra juice
ard If this is dpepd out after the addition
of the sugar and of any havoring and sealed
in bottles it makes fine sauce for baked
or boiled buildings.
APPLE OR CRABAPPLE JELLY
Quarter and core ripe crabapples or any well
favored tart apples and heat slowly in q
preserving kettle. Unless they juicy
add enough water to protect them from
The Topeka state journal. [volume] (Topeka, Kansas) 1892-1980, 1913-08-02

no doubt Mrs. A. L. S. will be delighted to
have them. will hold the address of NJ.
NJ. A. and I hope she may be able to lay
hands Danish recipe book tell us
where one can be found. 1t would interest
me personally to get hold of savory re-
cipes for Danish cookery. I confess they
appeal to me more than the sweets, and I
hope some of our Danish readers may be
able to supply few.
= =
Moons Influence on Plants.
win you be good enough to listen to an
old woman for a little while? I find you
laboring under an error concerning the dn-
f1uence of the moon on plants, as well as on
human beings. 1t is not a superstition as
many seem to think. Observers of these
things have learned by experience that the
The Topeka state journal. [volume] (Topeka, Kansas) 1892-1980, 1913-08-02

Let the jelly return to the boil and cook
for one minute and take from the fire. Have
your glasses ready and fill Immediately.
hut do not close or attempt to cover with
paraffin until the jelly is entirely cold
PEACH JELLY-Make by the preceding
recipe, but add tablespoon of lemon juice
to each pint of the peach juice. and put thia
in after straining the juice from the fruit.
SMALL CUCUMBER PICKLES. Lay
The Topeka state journal. [volume] (Topeka, Kansas) 1892-1980, 1913-08-02

pour 1t of and pick over the pickles, throw
ing out those that are soft. Put those
which are left in fresh water and leave
them in this twenty-four hours. change
again to fresh water. and let them lie in
this another day.
Line your kettle with grape leaves and
place the cucumbers on these. sprinkIng
each layer of them with a little powdered
alum, pour in cold water. lay several thick
The Topeka state journal. [volume] (Topeka, Kansas) 1892-1980, 1913-08-02

OF whole black peppers and cloves. and
four quarts Of vinegar. Boil all these TO-
gether for five minutes after the boil begins
and pour over the drained cucumbers.
which you should have packed into small
jars. The vinegar must go on them scald-
ing hot and the Jars be covered closely.
Let them season for at least two months
before eating them, and keep in dark.
cool place.
The Topeka state journal. [volume] (Topeka, Kansas) 1892-1980, 1913-08-02

nesses of the grape leaves over the top,
cover the kettle closely, and simmer slowly
for six hours. Don't let the kettle boil.
Take out the cucumbers, which by now
should be wellgreened. throw them in cold
water, and leave them in this for a couple of
hours. Prepare pickle vinegar of one cup
of sugar, a dozen blades of mace. a dozen
and a half wno1e a1lspice, three Dozen each
The Topeka state journal. [volume] (Topeka, Kansas) 1892-1980, 1913-08-02
MIDSUMMER JAMS, JELLIES, AND COMBINE

MIXED PICKLES.-Make these by the
preceding recipe, using string beans, mas
turtium pods, clusters of caulihower and
tiny onions. The onions and the cauli-
flower do not need to be greened.
CHOW-CHOW (plain).-Cut medium
sized caulifiower into small clusters; peel
half a pint Of small onions; put with them
six green tomatoes sliced. six green pep
The Topeka state journal. [volume] (Topeka, Kansas) 1892-1980, 1913-08-02

firm, small cucumbers of uniform size, none
of them more than three inches long. in a,
large earthen crock, with layer OF salt
upon every layer of cucumbers- Pour in
enough cold water to cover them. placing
heavily weighted plate on top to prevent
floating. Every other day stir the pickles
up from the bottom and leave them in the
brine for ten days. At the end Of this time
The Topeka state journal. [volume] (Topeka, Kansas) 1892-1980, 1913-08-02

searching and cook at a gentle simmer
until the apples are broken to pieces. Put
the pulp into flannel bag and let it drip.
II you squeeze the pulp the juice is likely to
be cloudy. Measure your juice and to each
pint of it allow a pound of granulated sugar.
Put the juice on the fire in clean kettle,
cook it for twenty minutes after it comes to
a boil, skim carefully, and add the sugar
The Topeka state journal. [volume] (Topeka, Kansas) 1892-1980, 1913-08-02
Would Care for Child.

II am DESTROYS of having a little girl
with us. I want a child of clean parentage,
either orphan or one whose parent or
parents are otherwise engaged and have
not the time to give to the home influence OF
the child, yet who desire for her refined
and happy environment and would be will
ing to pay board for the entire charge. My
The Topeka state journal. [volume] (Topeka, Kansas) 1892-1980, 1913-08-02
Canning Sweet Corn.

Sweet corn is readily canned if the corn
g used in milk and packed in steriIized
jars, a little at time, pressing down with
the small end of the potato masher until
the milk keeps above the corn. Fill the jars
to overlooking. put on the rubbers, and
.w on the tops, but do not tighten them.
The Topeka state journal. [volume] (Topeka, Kansas) 1892-1980, 1913-08-02
Asks Embroidery Patterns.

In a recent issue Of the Helping Hand
correspondent offered embroidery pat
terms for towels and pillow cases. If these
have not already been requested L would be
glad to send postage for them.
g MRS. H. c. NJ
Unfortunately for you the patterns had
been given away before your letter arrived.
1 print it here in the hope it may catch the
eye of some one else with such patterns to
give away as you desire.