davidaulloa/AmericanStories huggingface dataset:
The record., 1914-10-22
ADMIRED AT MONTE CARLO
Effective Combination IS a Costume of
Tansta and Broderie
Analaisc.

Tafreta and broderie Anglaise are
featured in the dresses seen at the
smart restaurants at Monte Carlo,
writes Paris correspondent. A dress
that made a sensation at a recent sup
per party was in straw-colored taffeta
with a short double skirt, and above
ii width Of broderie Anglaise ar.
ranged as q tunic. The bodice was in
cream mousseline de sole with the
shoulder pieces in the same Madeira
work as on the skirt.
Around the bust, as a lining, was a
broad ribbon of ruby satin, and dark
ruby velvet girdle gave a striking con-
trast TO the two pale pink silk roses
that rest upon the transparent muslin.
A fuil band of ruby velvet at the wrists
drew the transparent sleeves into a
small compass. The fall of muslin
upon the hand is one of the character
istics of the present season.
All the bodices are transparent, but
II Is essential to cover the low corest
with ribbon that. as a rule, is inde-
pendent Of the bodice, and is pinned
upon the figure, in order to make the
transparency appear lighter than it
would were the lining sewn TO the
mousseline de sole or tulle. A roll
Of taffeta finishes the bottom of tho
skirt in the approved fashion.
The record., 1914-10-22
SETTING OFF MIRROR
CLEVER ARRANGEMENT EASY TO
PUT TOGETHER.
Makes Effective and Unique Decora.
tion-Old Chest of Drawers Its
Foundation-About the
Oidtime GirandoIc

The mirror arrangement illustrated
is easily made. Ii relies for its begin.
ming on an old chest of drawers. The
top of the chest was carefully removed
and the top drawer. with its shell. was
cut away, leaving only the two draw
ers below, upon which the top
piece WAS reset. a set of little drawer
boxes was made for each end and in
the middle was placed the large mir
ror. fastened securely
OF course. there are many small
separate mirrors of which anyone
might consider herself lucky TO be pos
sessed. For these separate mirrors
have been in vogue since the sixteenth
century. and We see many of the beau
tiful Ole ones, as well as some good
copies of the same. To tell the truth
In those days they We're not called mir
rors. bat locking glasses A mirror was
a girandole-one of those circular
convex affairs. In an ornate frame and
usually surmounted by an eagle. II
YOU have never seen one, you might
still be able to imagine what 1t would
The record., 1914-10-22
DICTATES OF FASHION

Checks and plaid ratines are In de-
mand
Black and white china frocks are
seen In the shops.
Both high and low coiffures are in
fashion at present
There is a revival of cross-stitch
in artistic needlework.
Beads in flaming yellow pink color
arc called tango beads.
Rice cloth is a sheer cotton, with
an inwoven knotted yarn.
Multicolored stripes are seen even
In wash silks and crepes.
The woman who is well dressed
wears the jersey silk or jersey wooden
top pettiooat. They take up small
space and do not wrinkle.
Some of the new bolero coats of the
street costumes just reach the waist
line at the back. Broad belts of taffe-
ia or moire in various colors extend to
NEE. the jackets.
The record., 1914-10-22
Almond Cream SQUARES.

Put two pounds Of sugar and little
less than a gill Of water into a sauce
pan. Place the pan on the fire and
stir the. sugar and water until the mix.
ture starts to boil. When 1t is boil
ing thoroughly add little less than a
half pint of cream. stirring it in.
and cook until it forms soft ball
when dropped in cold water.
Take of the fire, add vanilla flavor
ing and stir until 1t looks creamy.
sprinkling chopped dry blanched aim
onds in while stirring; then pour out
on creased paper or a marble slab
and cut into squares.
The record., 1914-10-22
GOOD FITTING HORSE COLLAR
Excellent Remedy 10 Given to Prevent
Sore Shoulders, Especially Of
Young Animals.
(By r. A. GALLIHER)

tby H. a. GALLldEh-1
There are many ways of abusing the
horse, but one Of the most cruel is
that Of working q horse when its
shoulders are core.
Sore shoulders are generally due to
the improperly fitting collars. Here
is a remedy. or rather a preventive,
that is especially recommended for
young horses, whose shoulders have
not been toughened by work: but It
will.also apply to any case where .
new collar is to be broke in"
urge every man. in buying a horse
collar. to get a good one of proper
size. Be sure that II is leather-not
canvas. A canvas collar or one made
OF cheap. fiimsy leather is bad.
Before putting a collar on for the
fifst time immerse 1t In water, allow
ing IT to soak for several minutes.
Immediately after taking it out of
the water. put it on the horse and
hitch him up. being careful that the
hames are carefully adjusted and
frightened.
As soon as the horse is unhitched
take on the collar and hang 1t up to
dry. bottom side up. In taking the col
lar on be very careful not to twist 1t
out Of set"
I would not advise working a horse
more than an hour or two when a
new collar is being fitted.
The record., 1914-10-22
HEARD OVER THE FARM PHONE
Profitable Practise to Sell or Ship Eggs
Every pay-Pure Food Gives the
Best Flavor.

Fresh eggs are all the cry from the
folks down town these days. All
right. too. We don't like to eat old.
stale eggs ourselves. For this and
other reasons 1t is a fine thing to ship
or sell every day II possible.
Down cellar is good place to keep
he eggs II you are compelled to hold
them a few days. Fix up little rack
with Stats to lay them on SO the air
may circulate about them all the time.
This will help to keep the fiavcr good.
There are those who claim that they
can tell what kind OF food has been
given a hen to eat. just by the taste
Of the egg. This is getting down to
a pretty fine point. but it is no doubt
a fact that good. clean. pure feed does
give an egg a better flavor than that
which is half spoiled. or entirely SO.
You cannot blame your neighbor for
not keeping up his share Of the line
fence IL you do not keep up yours.
The woman who finds garden work
too exhaustive may transform It into
a healthful exercise by giving 1t her
time in the early morning or twilight
hours.
II is worth while to know what your
hired man talks about when he is
alone with the boys. A good man
can do them a deal of good; and a
bad one-well. you had better let him
go just as quickly as you can. be-
fore you lose your boy body and soul.
The average farmer makes a mis-
take when he breeds trotting horses
or other breeds not adapted to his
business
The record., 1914-10-22
MOST ACCEPTABLE JUST NOW
Three Recipes That Are Particularly
Appropriate at This Time Of
the Year.

The Cresses.-Pepper grass or gar.
den cress resembles in appearance and
flavor the better known water cress.
The wild cress growing in constantly
running meadow brooks is the ten
derest and the entire plant is eaten.
The pleasant. pungent flavor makes it
an agreeable addition to the salad
plants and a very attractive garniture
Tor meat and fish dishes. BE sure and
break of all the roots. DO not use a
knife. however.
Sorrel and Spinach Soups-This is
good summer soup. To a quart
OF sorrel add han0HIl of spinach aud
few lettuce leaves. Put them in IA
saucepan with a large piece of butter
and cook tender. Add two quarts OF
boiling water season to taste with salt
and pepper, and Just before serving
add two wellbeaten eggs and half a
cupful of cream. This is an excellent
soup for an invalid
Boiled Spinach, French Method
Use half peck of spinach. Wash and
pick over the leaves, carefully remov-
ing all the wilted ones and the roots.
When thoroughly washed put into
boiling water with pinch of soda
to keep the bright green color, and
cook tender. Then drain In a colander
and drench with cold water, as this
gives firmness and delicacy attained
In no other way. Shake free from
water. chop fine. and put into a sauce
pan. stir In a tablespoonful of butter.
salt and pepper to suit the taste. Add
two tablespoonfuls OF good cream, and
stir until hot: then arrange on heat
ed dish and rice the yolks OF hard
boiled eggs over the top. using the
vegetable press for the purpose.
The record., 1914-10-22
Chicken a La Monte Carlo.

Melt two tablespoons of butter in an
earthen dish or casserole with one car.
rot. three onions sliced, two bay
leaves. salt, pepper and some thyme.
Add a young fat fowl. cut into joints
and let it get brown. Then add one
pint of consomme and cover. air tight
Cook three-quarters of an hour. 1t
must simmer all the time. If the fowl
is old it will take longer to cook 1t.
Add two tablespoons sherry. a dozen
potato balls fried in butter, a dozen
button mushrooms and some chopped
parsley. Let it cook ten minutes more
and serve in the sauce dish or the
charm of Il will be lost.
The record., 1914-10-22
Asparagus Stewed.

Cut the points as far as they are
perfectly tender into pieces not more
than one-half an inch in length. Wash
them and throw into boiling salted wa,
ter. When they are tender, take out
asparagus and lay aside for few min,
utes. Have some pieces of toasted
bread. Dip them into the water in
which the asparagus was boiled. But.
ter them and place in dish, laying as.
paragus on top. Thicker with little
flour and add a piece OF butter and
salt to taste. Pour the mixture over
the asparagus, and serve very hot.
The record., 1914-10-22
TO DESTROY CANADA THISTLE
First Step In Eradication Of This
Weed Is to Prevent All Plants
From Going to Seed.

Tho Canada thistle is a perennial
which ranges from one TO three feet
In height. Tho flower heads are rose
purple in color. A white feathery tuft
OF hair is attached to the mature seed
which aids in its distribution. The
plant flowers from June TO September.
but usually natures in July. The first
step in the eradication of this weed Is
to prevent all plants from going to
The record., 1914-10-22

be like to look into "a circular con-
vex mirror" 1t makes you either enor-
mously fat or amazingly thin, with a
squint or leer or a double chin-so
they were never very popular except
for wall decorations.
OF the looking glasses which have
survived, We have the pier glass, the
mantel glass and the smaller glasses
In mahogany. walnut. painted and gilt
frames. most of them beautiful and
most of them old-Washington Star.
The record., 1914-10-22
. Saouinu Seams.

In making little girls dresses with
the gored or plated skirts. take a
piece of selvage or firm, straight piece
of material and sew it along the CEN
ter back seam; it will prevent them
from hanging lower In the back than
In the front.
The record., 1914-10-22
To Clean Satin.

Peel and slice two large raw pota
toes and put in pint Of vA,?r with a
pinch of salt. and let staL y all night
Next morning sponge the satin on the
right side with this mixture and wipe
lightly with cloth. Then iron on
wrong side. and it will be as glossy as
new.
The record., 1914-10-22
Stale Bread.

One way of serving stale bread is to
cut 1t in one-quarter-inch slices, re-
move crusts and cut each slice I'm
three finger-shaped pieces. Toast on
both sides, arrange in dripping pan,
sprinkle with grated cheese and bake
until the cheese Is melted
The record., 1914-10-22

To be successful as breeders It Is
necessary that We be good judges of
dairy animals, have an ideal type in
mind and always in our selections and
mating keep working toward oui
ideal.
The record., 1914-10-22

seed. II is often necessary to 60 into
grain fields with a scythe and cut this
weed out to prevent it from seeding
before the main crop is cut Plow
the land as soon as the crop of grain
is removed. Then replow late in the
fall. leaving all roots possible exposed.
A three-year rotation of barley. clover.
corn or other cultivated crop should
be practised.
The record., 1914-10-22
To Clean Pans,

When cleaning teapots, pot lids. the
inside of pots and pans nothing can
equal wet emery cloth. 1t is also good
for cleaning tin or zinc basins.
The record., 1914-10-22
Control Of Onion Maqoot.

No entirely effective method of con
trolling the onion maggot has as yet
been discovered. according to tie
Massachusetts, experiment station.
The record., 1914-10-22
Corn Oysters.

One-half can corn. three or four
rolled crackers. two eggs. salt and pep
per- Drop by spoonfuls into hot fat
and fry. A good substitute for meat.
Americus times-recorder. [volume] (Americus, Ga.) 1891-current, 1914-03-19

One or more alarm Thermometers
Americus times-recorder. [volume] (Americus, Ga.) 1891-current, 1914-03-19

Washington, D. c., March 1.-(Spec-
iaI)-In many parts of this country
the late springs frosts make it abso-
lutely necessary for fruit growers 20
adopt the practice of orchard heating
in order to obtain annual crops of fruit
when the fruit buds pass through the
winter safely, according to an an
nouncement just made by the depart
ment of agriculture here. This is par
ticularly true with all tree fruits, eX-
cept apples and pears in the eastern
and southern states, and with all tree
fruits in the central and western
states. Enough has been done in or
chard heating throughout the entire
country to prove it's efficiency and
practicability, says the announcement,
but little has been done on the study
of air currents, heat radiation, infiu
cree of slopes, hills and surrounding
country generally on orchards where
heaters have been used Following
are directions for orchard heating pre-
pared by a specialist of the department
OF agriculture.
Types of Oil Burning Orchard Heaters
There are many types of oil burning
orchard heaters of all sizes and shapes
at prices ranging from twenty to
seventy-ive cents each The early
ones were mostly small and of the
lard pail" type, while the more recent
onas are larger and rectangular in
shape. Each manufacturer claims
certain advantages for his particular
make, and the fruit grower may COM
paA0 lhCSS |laluo ny lHS CdCdlOSS
of the many types now on the marke+.
Advertisements Of these appear in the
horticultural magazines
The lard pail" type is extremely
simple and seryicaable, is easily stor-
ed because it nests and requires little
space. 1t may be made by the local
tinsmith if desired A useful size is
seven inches across at the bottom, nine
inches at the top, and twelve inches
high. This will hold three gallons of
oil and burn about one quart per hour
thus burning twelve hours at one fill
ing Smaller heaters have the disad-
vantage of requiring to be filled often.
This type is fitted with covers.
The rectangular type is usually di-
yided into a storage compartment and
burning compartment, both being
provided with covers The size of the
fame can be controlled so as to throw
out little or much heat, depending up
on the temperature of the air and the
danger of it's going lower. This type
is large, rather costly, is very service
able and desirable, but requires con-
siderable storage space.
If empty metal paint kegs are avail
able they will answer the purpose ad-
mirably and will give splendid results.
They must be provided with covers;
roofing slate does very we'll for this
purpose, but it must be held in place
by weight of some kind
In lighting new oil heaters it is US
ually necessary to use burlap or ex-
celsior to act as a wick. After a de-
post forms on the sides of the heater
the wick is no longer necessary. Usu-
ally few drops Of gasoline are thrown
over the oil and the torch applied It
Americus times-recorder. [volume] (Americus, Ga.) 1891-current, 1914-03-19

once. A wad of cotton wrapped with
wire and dipped in oil makes a good
torch. There is on the market a com
bination gasoline discharger and torch
which is extremely useful
Coal Burning Orchard Heaters
! These are circular or angular with
parallel sides, or inverted cone-shape
with broad f1aring sides. The latter
is always lighted from the bottom
while some of the former are lighted
from the bottom and others from the
top. Kindling wood and oil-soaked
burlap or excelsior are necessary aids
in lighting the coal burners.
| Makeshift Heaters
Under this head may be included the
small piles of wood, brush, oil-soahed
sawdust, and other combustible ma
terial, which are often used with good
success. The object is to produce
heat at the proper time and place, no
matter what is used to do it.
Comparison of Oil and Coal Heaters.
The oil heaters are quickly filled,
easily lighted, throw off the maximum
heat almost instantly, can have size
of fame regulated by cover, can be
replenished quickly, and can be extin-
guished instantly by replacing the
cover The coal heaters require con-
siderable time and care to be filled
properly, are slow in starting when
lighted, throw eff little heat at first,
cannot we'll be extinguished except by
Jumping and then the fuel will continue
to burn for some time, can be quickly
replenished while burning, and must
be reflled after each burning.
In section where good grade CT
coal is very cheap the coal heaters
may be most desirable even though
more labor is required in operating
them. In other sections the oil heat
ers are to be preferred.
The oil heaters discharge great
Quantities of smoke and SCOT which
often almost become a public nuis-
ance, and it is suspected may in some
instances collect in quantities on the
blossoms to prevent successful polli-
nation. This point remains to be prov
en-, but is worth considering.
Number of Heaters Per Acre
1t is better to have many sources of
heat than few even though the total
Americus times-recorder. [volume] (Americus, Ga.) 1891-current, 1914-03-19

Very few married men in this sec
ton make salaries of over $4,000 per
year, and those with families making
that don't save enough to bring ii
much of an outside income.-Thomas-
Vile Times.
Americus times-recorder. [volume] (Americus, Ga.) 1891-current, 1914-03-19
Kind of Oil.
Cost of Equipment.

The cost of oil heating equipment va
ries greatly and each fruit grower
must work it out for himself The
heaters are worth from $4,000 to $500
per acre, depending upon the kind US
ed. At least 300 gallons of oil per acre
must be on hand to begin with; this
will cost from $500 to $4,000. Distri-
buting tanks and storage tanks will
add to the expense, according to the
size and kind used The buckets,
torches, etc, do not add much to the
expense.
The coal heaters cost about $1,000
to $4,000 per acre and since the coal
may be dumped on the ground there is
no expense for storage. In fact, the
coal may be distributed in piles
throughout the orchard and the heaters
be rehlled from these without more
equipment than ordinary baskets and
shovels.
There had better be an oversupply OF
equipment than an undersupply, be-
cause is one heating is omitted at a
critical time the whole expense goes
for naught that year.
Orchard Heating Crop Insurance
1t may seem like a heavy expense
to put in equipment for heating the
orchard. but this expense is really a
Americus times-recorder. [volume] (Americus, Ga.) 1891-current, 1914-03-19

For further information apply to y
r. Everett, Local Agent, Amsrfcuk
ia: C. W. Small, Div. Pass Az
rsvarnab. Ca; G. B. Ryan, @. y
Norfolk, Va. adV'
Americus times-recorder. [volume] (Americus, Ga.) 1891-current, 1914-03-19

Leave Americas for Richland, Co
lrmbus, Dawson, AlbSny and inferno
RiRts points
1O:1b a. m.
Americus times-recorder. [volume] (Americus, Ga.) 1891-current, 1914-03-19
ORCHARD HEATING TO SAVE BUDDING
FRUIT TREES FROM FREEZING

amount of heat is the same in both in
sances. The heaters should be placed
from 20 to % feet apart each way in
rows between the trees rather than
near to or under the trees, anG on the
windward side of the orchard they
should be about 10 feet apart in row
perhaps Is or 20 feet away from the
first row of trees and outside of the
orchard. This outside row thus has
al extra number of heaters DvJause It
must protect the first row of trees and
because the heat from it is so much
scattered by the kind that fewer heat
ers could not give the necessary pro-
lection. The heaters are placed in
rows to facilitate filling, lighting and
eXtinguishing them.
When to Light The Heaters
The condition of the fruit buds
whether partly open, or wide open,
makes some little difference in the
danger point of the temperature, but
as soon as they begin to open 80 de-
grees Fahrenheit had better be accept
ed as meaning trouble While the buds
are still closed they will stand lower
temperature, and heating is seldom or
never done until they begin to open.
Good Judgment is necessary at this
time in order not to burn fuel useless
ly. Tested thermometers should be
distributed throughout the orchard
and also at a couple Of places for com
parison outside the orchard If the
temperature goes down slowly during
the night and reaches 80 degrees Il
short time before sunrise, it will not
be necessary to light the heaters. II
the temperature reaches 80 degrees
earlier in the night then every fourth
heater should be lighted, and more if
necessary to keep it at 80 degrees or
little higher The thermometers
outside the orchard must be watched
so as to know how cold it is away
from the heated area.
If the temperature drops rapidly to-
ward the danger point in the evening
or during the night then the fruit
grower must be alert and get fires go
ing before 80 degrees is reached, be-
cause it is easier to maintain a safe
temperature than it is to raise an in
furious one When the outside temper
ature begins rising and approaches
33 degrees, the fires may be extinguish-
ed as fast as weather conditions per-
nit The length of time the heaters
are lighted may vary from an hour to
several days, depending on weather
conditions.
There is much more danger on d
clear night than on a cloudy one, be-
cause the radiation of heat from the
earth is more rapid. Clouds act as t
blanket and check the radiation very
considerably. Fruit growers, during
the season when there is likelihood Of
frost damage, should maintain careful
observation of weather conditions.
They should also study the U. s.
weather reports and whenever the fore
cast indicates likelihood Of frost, make
ready to light their heaters and there
after keep especially close watch on
local weather conditions
Alarm Thermometer
One or more alarm thermometers
Americus times-recorder. [volume] (Americus, Ga.) 1891-current, 1914-03-19

So Mr.. Murphy must go. The Demo-
cratic party can we'll afford to lose
him-Columbu Ledger.
Americus times-recorder. [volume] (Americus, Ga.) 1891-current, 1914-03-19

may be installed in the orchard and
be connected with wire and battery
to an alarm bell in the house. If this
thermometer is set at 33 degrees it will
automatically complete the circuit
when the temperature falls to 33 de-
grees, Or below, and the bell will ring
until someone breaks the circuit, or
the temperature goes up above SO de-
grees.
Storage and Distributing Equipment
For Oil
1t is absolutely essential to have
storage tanks so as to have fuel at
hand all of the time These should b.
placed near to or in the orchard for
convenience in reflling the heaters
If 100 heaters per acre are burning il
means the consumption of 100 quarls
o. oil per hour or 100 gallons in four
hours In many parts of the country
II is usually necessary to light the
heaters only three Or four times per
season and keep them going from two
to four hours. This will mean a con
sumption of 300 gallons or less or Gil
per acre season. 1t is not safe to
risg having less than this amount per
acre available even though the sea-
son be favorable and none is used, and
the orchardist can quickly compute the
amount of storage space he needs for
his entire orchard. He should also
have an understanding with the jobber
t. ship oil Immediately upon receipt o.
Geographic order. Storage tanks
may be made of wood, iron, or ce-
ment, at the option of the owner.
A wagon tank with large faucet and
short piece of hose is desirable fo-
distributing the oil in the orchard. The
oil is drawn into buckets-lipped or
spouted ones are best-and poured
from these into the heaters.
Kind of Oil.
The kind of oil used whether crude,
fuel or distillate, will depend upon
which is available in the different sec
tons. The oils with an asphaltum
base are not desirable because there
is too much unburnable residue; those
with a paraffin base are much better
in this respect
Americus times-recorder. [volume] (Americus, Ga.) 1891-current, 1914-03-19

CONTINUED on Page si1.)