davidaulloa/AmericanStories huggingface dataset:
Macon beacon. [volume] (Macon, Miss.) 1859-1995, 1914-01-16
The MiIler's Turkevs.

Condemning political grafters, John
A. Hennessy said in New York:
when look at these sleek mil.
lonaires who never did a days work
in their lives, think of the miller.
THE miller, on the way home from
church one Christmas morning, met
the village idiot and said, thinking to
have little sport:
Sam, I'm glad to see you. Now,
Sam, look here; some folks say you
know lot. and some say you know
nothing. Tell me. Sammy, my lad
what do you know? 49,. S.
al know said the idiot, with a
crafty smile, that the millers turkeys
are fat
'Ha, ha, good. said the miller, for
the compliment pleased him. And
now, Sam, my lad, tell me what you
don't know
Sam smiled more craftily still.
81 don't know whose meal fattens
'em,' he said"
Macon beacon. [volume] (Macon, Miss.) 1859-1995, 1914-01-16
Individual Clock.

A gentleman in a club in Grand
Rapids. Mich. formed the hopeless
and harmless habit of taking too much
to ENTHUSIASTICALLY speaking-be
fore he went home every evening.
says the Popular Magazine.
How does he know what time to
go homer" asked stranger in the
club one night.
IT'S this way" exclaimed mem
Der. "He goes to the head of that
long flight of stairs leading to the
street. If he falls down them, he
knows it's time to go home"
Macon beacon. [volume] (Macon, Miss.) 1859-1995, 1914-01-16
Polite Bertha.

Little Bertha was invited out to din
ner with her father and mother. Be.
fore she went it was firmly impressed
upon her that she must not speak
unless spoken to. All went smoothly
for a while, but when some time
elapsed, and no notice was taken of
her she began to get uneasy.
Finally the hostess, seeing some
thing was wrong, asked her what she
would like next.
Il should like to have you begin to
ask me questions" was the polite re-
Macon beacon. [volume] (Macon, Miss.) 1859-1995, 1914-01-16
She Would Get Even.

Tired out with an afternoons shop
ping, the mother sat back in her easy
chair to recite in detail the after.
Moons experiences to sympathetic
home circle.
"And to Gap 1t all l met that hor.
rid Annie Green and she was very
impudent to me as usual" she walled.
"The mean thing" sympthetically
snapped out six-year-old Ella why
didn't you impudent her right back?"
Macon beacon. [volume] (Macon, Miss.) 1859-1995, 1914-01-16
Orderly Service.

A Methodist parson, called to preach
at an out-of-the-way town in California
was informed, before entering the pull
pit, that he must be careful, as many
of the assembled congregation we're
''roughs," and would not hesitate to
pull him from the pulpit If his remarks
did not suit them.
The minister made no reply, but
having reached the sacred desk, he
took from his pocket two revolvers,
and placing one on each side OF the BIZ
BILE, gave a sharp glance around the
room and said: Let us pray"
A more orderly service was never
held.--Nationa Monthly.
Macon beacon. [volume] (Macon, Miss.) 1859-1995, 1914-01-16
MINERS TELL STRIKE STORY
Governor Ferris Hears Labor's Side
of the Controversy.

Houghton, Mich.-Governor- Wood
bridge N. Ferris heard from the lips
Of the miners and from their local
and national leaders the labor side of
the copper country strike. He will
meet the mine owners, and to them
will be able to submit the initial
proposition of the miners tending to-
ward a settlement of the strike-that
the mine owners, either en- masse or
by committee, meet representatives
of the local branch of the Western
Federation of Miners to thresh out
their respective claims and griev
ances.
Macon beacon. [volume] (Macon, Miss.) 1859-1995, 1914-01-16
eunday,s Immense rabernae!e.

Pittsburgh, Pa.Second only to the
interest in Rev. Billy Sundays whirl-
wind addresses during his recent
evangelistic campaign here was that
aroused by the immense wooden tab
ernacle which was erected under the
direction of his expert builder to house
the throngs which attended the meet
ings. There was ample seating capac-
ity for 10000 persons in the great
structure and the choir seated several
hundred singers.
Macon beacon. [volume] (Macon, Miss.) 1859-1995, 1914-01-16
Wet With vlneoar

Cut hams may be kept from mold
Ing If the cut end is wet with vine
gar each time after cutting Vinegar
will also keep beef fresh for time
when you happen to be without ice
temporarily, says the Christian Sci
ence Monitor.
Macon beacon. [volume] (Macon, Miss.) 1859-1995, 1914-01-16
10 Epilepsy coNovrRsDs


new Jersey Phyclcian said to Have
Many Cures to His Credit.
Red Bank, N. j. (Special) Advices
from every direction fully confirm
previous reports that the remarkable
treatment for epilepsy being admin
istered by DR.. Perkins Of this city. is
achieving wonderful results. Old and
stubborn cases have been greatly
benefited and many patients claim TO
have been entirely cured.
Persons suffering from epilepsy
should write at once to DR.. II. w.
Perkins, Branch 40, Red Bank. N. J..
for a supply Of the remedy which 10
being distributed gratuitously. ADV.
Macon beacon. [volume] (Macon, Miss.) 1859-1995, 1914-01-16
Tangible sian.

Il could proclaim my love for you.
dearest, to the whole world in ring
ing tonesr
That's all right, darling. but is the
ring a solitaire?"
Macon beacon. [volume] (Macon, Miss.) 1859-1995, 1914-01-16
COLDS & LaGRIPPE

5 or 6 doses 666 will break any case
of Chills & Fever, Colds 6 LaGrippe;
1t acts on the liver better than Gallo
mel and does not grippe or sicken.
Price 25c.---Adv
Macon beacon. [volume] (Macon, Miss.) 1859-1995, 1914-01-16
stInay.

Even after we are married." wooed
the ardent lover. Il shall always be
close to you"
And he was.
Macon beacon. [volume] (Macon, Miss.) 1859-1995, 1914-01-16
pldn,t Pan out.

Mrs Bacon What became OF your
fireless cooker you thought SO much
of?
Mrs Egbert-Oh. fired" 1t.
Macon beacon. [volume] (Macon, Miss.) 1859-1995, 1914-01-16

If woman could only make herself
look as sweet as her retouched photo
graph!
Macon beacon. [volume] (Macon, Miss.) 1859-1995, 1914-01-16
odd Expressions.

There is one thing which cannot
understand"
What Is that?"
Why high-colored versions of the
truth are called white les
Macon beacon. [volume] (Macon, Miss.) 1859-1995, 1914-01-16

Washington.-Word has reached
Washington that when President viii.
son and John Lind conferred on board
the cruiser Chester Mr.. Lind express.
ed the belief that the waiting policy
of the United States government to-
ward Mexico was certain to be re-
warded with success. The president
is said to have been well satisfied
with the report of his personal repre-
sentative.
Measures in preparation for new
conditions that must arise If Mr..
Lind's judgment is well founded prob
ably would include line of impor.
tant inquiries, directed to factional
leaders who might be expected to un.
dertake the government Of Mexico in
a provisional way at least after Huer.
ta's retirement.
The severity and long continuance
Of battles in the neighborhood of DIN.
aga has led officials to the conclusion
that there must be a weak spot in the
American patrol, through which am.
munition is being struggled across thu
line.
Macon beacon. [volume] (Macon, Miss.) 1859-1995, 1914-01-16

Let us never waste our time. Il may
come in handy to apply ON jail sen
tence later.
Macon beacon. [volume] (Macon, Miss.) 1859-1995, 1914-01-16

Putnam Fadeless Dyes color in cold
water. Adv.
Macon beacon. [volume] (Macon, Miss.) 1859-1995, 1914-01-16

1t is possible for man to have too
many friends. but 1t takes him long
time to realize 1t.
Macon beacon. [volume] (Macon, Miss.) 1859-1995, 1914-01-16

Not Much Of a Fortune.
Alice-My face is my fortune.
Ethel-Y You'll have no income tax to
pay, dear.
Macon beacon. [volume] (Macon, Miss.) 1859-1995, 1914-01-16
Nothing to His Credit.

Nothing to His Credit.
Nowadays when a man tries to
make both ends meet he is greeted by
a loud laugh Of derision."
Quite so. And 1t is generally sus-
pected that he is lacking in finesse."
Macon beacon. [volume] (Macon, Miss.) 1859-1995, 1914-01-16
contrarIes..

Contrarles.
Poor Gibbs has an itching for fame
and fortune"
Yes. and has to scratch for IT,
Macon beacon. [volume] (Macon, Miss.) 1859-1995, 1914-01-16
FEDERAL GENERAL
DESERTS HUERTA
CROSSES BORDER FROM oJINAcA
AND Is HELD BY PATROL.
WAS A STRONG HuERTA MAN
washington Hears That John Lind
Told President Wilson That His
Waiting Attitude Would BE 4
Rewarded With Success.

Preside. Texas.-Gen. Jose Mancil.
la, one of the most prominent COM
manders of the Mexican federal army,
deserted, crossed over to the Ameri-
can side from ojinaga. Mexico, and
was held by the United States border
patrol.
Accompanied by his son, captain,
Gen. Mancilla gave a fictitious name
to the immigration. officials, but later
admitted his identity to Maj. Nc
Nance, commanding the United
States troops. and asked for asylum
In this country. He had discarded his
sword on the Mexican side.
Pending orders from Brig. Gen.
Bliss at San Antonio, the fugitive was
placed in custody.
Although Gen. Mancilla is the first
officer Of rank OF the Huerta troops
to desert his post for foreign terri
tory, 800 or 400 of the regular troops
previously had crossed the border
line.
Gen. Mancilla was known as a FIGHT
ing general and strong supporter of
Huerta's military regime. He had
been in many campaigns against the
rebels and his leaving the army was
said by rebels to indicate a gradual
crossing to this side of many more
federal troops.
Gen. Mancilla's crossing leaves nine
generals in the Ojinaga garrison.
Gen. Marcello Carevos, who was
wounded, was permitted to cross sew
eral days ago.
The Red Cross and military author
tiles and American cavalrymen were
vaccinated because smallpox was
found amongt he 1900 Mexican refu
gees camped on this side.
Evening star., 1914-11-08
Are Back CIosings Coming?

Rather insidiously have the new
back closings crept upon us. We are
all perfectly satisfied to go on but
toning or hooking or swapping our
selves down the front. We have grown
to think that the logical place for a
collar to close is low on the front of
our throat. And most women much
prefer a skirt that closes at the front
or the side. Yet here quietly the back
closings have made their way into the
fashion and it seems as if the only
thing to do was to accept them.
' The long-waisted basque dress was
responsible in part for this change.
and the moyen-age dress with it's
square neck in front has also helped to
bring about the changing tendency
And all this simply goes to show that
our liking for the front closing is no
deeper than our liking for any other
trick or fashion. for it is liking that
will give way to changing styles.
OF course, one difficulty of the back
closing with styles in their present
condition is the collar. But the dress
makers will look after that On even
ing frocks it is already easily man
aged - witness the aforementioned
moyen-age line. On afternoon frocks
and on separate blouses it is not so
easy to handle-as yet, but doubtless
by the time the back closing is once
more firmly established there will be
an uncomfortable, ugly high collar,
smart, no doubt, but still uncomfort-
able to our pampered throats.
Evening star., 1914-11-08
ribbon run through beading or EN-
broidered buttonholes.

ribbon run through beading or en-
broidered buttonholes.
Other new nightgowns have wide
ruffles around the neck. These ruffles
are decidedly becoming. with their fiuf-
fy fullness about the neck and shoul-
ders.
The lower edges of nightgowns are
frequently finished with full band OF
lace edging. Sometimes there are tuck
ed hens, and sometimes there is a ruff
fle of the white muslin edged with
lace.
Crepe de chine nightgowns are very
comfortable and soft to wear. and they
are becoming if they are made with a
few tucks or ruffies to give them full
ness Crepe de chine is not becoming
when 1t is made without fullness OF
trimness. These gowns wash well. A
substantial lace should be used. lace
that will stand the wear of washing
as we'll as the gown does. and such un-
suitable trimmings as fud should be
omitted.
Some Of the newest boudoir caps are
Evening star., 1914-11-08
~ TIE PROBLEMS OF HONE WINES =
STAND-UP LUNCHEON
TO HAVE AFTER HUNT

THE country hostess who lives
near a country club can pro-
vide most delightful refresh
ments for the members of q
hunt in the guise of stand
up luncheon. The informality of this
sort of luncheon suits the spirit and
dress of the hunters and it is far easier
for the hostess to manage than for
NAL seated luncheon.
The man guests help with the serv-
ing, and the various dishes are, so far
as their nature permits, all spread
forth where they are easily accessible.
AS BELTS the hunt breakfast. substan
tial food is served. Here is a sugges-
tive menu:
Clear Tomato Bouillon
Cold Turkey
Cold Ham
Olives
Pickles
Hot Rolls
Sandwiches
Stuffed Tomato Salad
Waldorf salad
Toasted Waters
Cream and Swiss Cheese
Fruit Jelly in Ind vdnl MOlds
Sweet rarts
Coffee
Cocktails, accompanied with tiny
with sardine paste, may be passed by
a servant before luncheon. The plat
ters of meat, plates of rolls and sand
wiches, relishes. waters and cheese and
salad, are placed on the table. with
| convenient piles of plates, napkins,
| knives and forks. Big jugs of cider
can be placed on the table. and the
| coffee can be served at small table
| from percolator, or else can De
brought in from the pantry. The plat
ters of pastry and molds of jelly can
| be placed on the table, or they can be
brought in from the pantry and passed
by a servant. Really one servant is all
| that is needed in the dining room, for
the man guests willingly fall to the
| task of serving the women.
!.
! The cups of steaming bouillon can
be brought into the dining room on a
tray and passed by a servant; who car
later collect the empty cups. Then the
| servant can help the men in putting
| slices of meat and portions of salad or
Evening star., 1914-11-08
things that commend them for practi-
cal wear

things that commend them for practi-
cal wear.
Quite the opposite of the pique petit
coat is that of net. 1t is often hand
embroidered about the bottom, with a
scalloped edge and some conventional
design made up of dots and sprays OF
leaves above the scallop.
The dancing petticoat is usually
made with a slash in each side. This
arrangement insures freedom, without
which it is impossible nowadays to
dance. The lower edges of the front
and back of the petticoat are usually
rounded, so that the petticoat is really
formed of two sections rounded into a
deep oval at the bottom, fastened to-
gether along their long edges and fitted
or gathered into the waist along the
narrow edges.
A sash is a part of many of the
smartest negliges Sometimes it is nc
more than piece of narrow black vel
vet ribbon which is knotted about the
waist. Som etimes it is a wide soft silk
sash that is tied in a loose, foppy bow
In the back or at the side. Sometimes
sash is formed from an extension OF
the two fronts folded about the wais,
and clasped under jeweled fastening
at the back. OF course, a big bow is
rather out of place in a neglige, which
In spite of this daintiness, should be
durable enough to withstand rather
hard treatment. For when one is rest
ing or dressing one seldom cares to be
careful of the gown one wears.
Petticoats of knitted silk are far more
durable than those made even of the
softest and best satin. For eventually
the satin wears out and 1t seems as il
the knitted silk fabric never wears out
1t is usually used for the upper part OF
the petticoat and in more expensive
ones is used also for the pleated ruffie
These are more than worth the extra
price charged for them.
Chemises of fine cotton crepe, edged
with a little heavy thread lace, are
durable and economical, because they
need no ironing. If they are hung care
fully to dry they dry without wrinkles
other than those that go to form the
crepe design.
Evening star., 1914-11-08
Short Cuts for H@ws@ke@p@ rs

I lay the outer part in salted or soda
water. There are many different kinds
OF dressing used in turkey. among
whlch are sausage. chestnut, oyster,
cracker; ao veal or bread crumbs What
ever Kind you use. do not stun the
| turkey too full, as this will cause the
| dressing to be soggy
pumpkin for pies should not be too
large. as the fiber is not always fine in
the largest ones. First, cut the pump-
kin into pieces with large meat or
carving knife. The work Will be easier
| If you have board on which to cut
| the pumpkin, and drive the knife with
the aid OF a hatchet. Pare the pieces
| and cut into inch squares. II you have
never tried steaming pumpkin for pies.
do so. 1t quickly cooks the pumpkin
and leaves it perfectly dry, smooth and
easy to mash. If boiled. it must be
pumpkin or stringy one will not
| make a good pie
When making pumpkin pies, use
plenty of eggs, fresh milk and enough
cinnamon or spices to destroy the
pumpkin flavor. A pie tasting too
strongly of pumpkin is not good. The
following is a good recipe: One quart
OF cooked pumpkin. one cup of sugar,
| two eggs, two tablespoons.ul of corn
starch, half teaspoonful each Of Gin
namon and allspice, one-fourth tea
spoonful of cloves and one-fourth nut
meg. Stir all together. Pick the seed
end of the cloves off If you do not want
your pies dark. Let two cups Of sweet
milk get boiling hot, then pour it in
the pumpkin. stirring well. This is
enough for four pies. Line the pans
with a good pie paste. fill with the
pumpkin and bake with one crust.
Pumpkin pie without crust is delicious.
Prepare the pumpkin in the usual way.
then butter the pie tins. and sprinkle
granuiated cornmeal thinly ever the
tins, leaving no bare spots. Pour in
the mixture and bake.
Cranberries should be washed, then
covered with water and boiled until
tender. Strain through Z fine sieve.
bring again to the boiling point and add
! a pound of sugar to each pint of juice.
When this has dissolved, pour it into
noldS.
To make a crust for Il cranberry pie,
stir one-half cup of butter with three
tabespoonfpls of sugar to a cream. add
one whole egg and stir well; then stir
in one and q half cups of flour with
one teaspoonful of baking powder.
Press with fingers on the tin until all
covered and bake in a hot oven. When
cold, put in your cranberry sauce, then
whipped cream on top.
Evening star., 1914-11-08

the plates. which the men pass about.
The rolls. sandwiches and relishes can
be passed by a servant or by the men
and servant can remove the soiled
plates from the big table when they
are exchanged for dessert plates. The
jelly and tarts can be very easily
handled with a large fiat fork or spoon
SO the men themselves can serve them.
If small tables are placed about the
living rooms and hall, il they adjoin
the dining room. eating is easier. The
guests seat themselves quite informal
ly. Just as they choose, and the men at
each little table see that 1t is supplied
with good things. In this case small
plates of rolls and sandwiches. one for
each table, and small dishes of olives
and pickle can be provided.
Lettuce sandwiches. thin brown bread
and butter sandwiches, and cream
cheese and green pepper sandwiches
are a good combination. The tomatoes
for the salad can be stuffed with
minced celery and walnuts. mixed with
mayonnaise. with minced celery,
spoonful of cold boiled rice to each to-
mato. mixed with mayonnaise and just
suggestion of chopped mint leaves.
AS for the jellies. they may be na-
vored with grape Juice. orange, lemon.
prune juice or pineapple. They should
be nodded in very small FORMS and
each should be topped with a spoonful
of whipped cream.
| For the tarts. have small pastry
| shells-if made at home they can be
i baked in small muffin tins-illed with
various filings. Lemon paste, cooked
thick in double boiler and then put
into the shell and topped with a table,
spoonful of meringue and Drowned in
the oven, chocolate filling made in the
same way and covered with a meringue
or with whipped cream. raspberry or
strawberry jam. preserved green cages,
| half a branded peach with n spoonful
of whipped cream. sweetened slices OF
banana. with whipped cream-all these
, make good filings.
There should be fruit for the guests
| who do not care for a sweet. A big
dish as a centerpiece or one at each
end of the table, with oranges, apples
, pears, tokay and malaga grapes. such
soft grapes as are still in market and
any other available fruit. is an addi-
tion both to the menu and to the ap-
pearance of the table.
Evening star., 1914-11-08
EGG DAIN1rIES WHEN
EGGS ARE GOING UP
pouring the sauce over it, otherwise
your sauce will become watery.

pouring the sauce over it, otherwise
your sauce will become watery.
ECONOMY EGGs.-The foundation Of
this dish is cold boiled potatoes. Sc
lect large potatoes and cut thick clices
lengthwise so you have the largest
oval possible. Have ready some boil
ing hot lard or clarified fat: Drop into
this the potato ovals and cook un-
Arrange on a hot platter with rasher
or two of bacon, cut thin and cooked
very crisp. on each slice of potato.
Then poach an egg for each person,
and lay this on slice of potato with
the rasher of bacon in between. A
sprig of parsley on one side, and you
have very tasty service. Be sure
your poached eggs are drained very
dry, as the rasher of bacon and potato
should be very crisp.
EGGS AND TOMATO IN RAMEKINS.
Butter your individual ramekin
dishes and fit into the bottom of each
one-half of ripe tomato. laid with
the skin down. Add just little water
and bake until the tomato is tender.
Now scoop out a little of the baked
tomato heart, leaving a cup or shell of
tomato. For six portions. break into
bowl two eggs, teaspoon of melted
butter. one tablespoon of cream, a lit
tie onion juice, tablespoon of grated
Parmesan or English cheese, a pinch
each Of salt, sugar and pepper. and
beat until creamy. Fill the hollows of
the oven until it bakes firmly, garnish
with tiny sprig of parsley in each
portion and serve in the ramekin
dishes as cooked
Evening star., 1914-11-08
Preparing for Thanksgiving.

A LITTLE thought and proper dis
~ tribution of tasks will enable a
L 4 woman single-handed to give a
Thanksgiving dinner successfully
Wash day should be omitted this week
and Monday devoted to putting the
pantry to rights, making a list of need
ed supplies, seeing that utensils. silver
salts, peppers and other equipment are
polished and in order. The upstairs
cleaning can be done for the week.
Tuesday the dining room and living
room may receive a thorough cleaning
can be begun. Mince meat can be pre-
pared as 1t should stand to ripen be-
fore being made up into pies. Chopped
prunes may be used in place of SO many
raisins. The beef should be cooked
until perfectly tender and the stock in
which it is cooked reduced to jelly
like consistency. Let the beef cool in
the stock in which it has been cooked.
When ready to use the mince meat add
a little cider to moisten.
Tuesday afternoon bread should be
made, candies and other confections
prepared, mayonnaise made If it is to
be used, and soup stock boiled, to be
cleared the next day.
x ::
quarters of the dinner finished, leaving
for Thursday only matters that cannot
stand and wait. Pies and cranberry
jelly should be made first Vegetable
dishes that allow for reheating can be
prepared and disposed of in advance.
These are, just a few hints for getting
through the work of preparation early.
When selecting q turkey look at the
skin to see if it is moist and delicate,
without bruises and discolorations. See
if the feet are smooth and yellow, for
an old fowl has coarse skin and hairs,
while the feet and legs are dark, with
hard scales. Feel of the turkey to be
sure that it is heavy in proportion to
it's size. otherwise there will be a large
proportion of bone. In Young turkey
the breastbone is pliable. Although. the
turkey may have been cilaned by Sthc
butcher, carefully wipe it inside and
out with a cloth wrunG from lot wa
ter. Do not lay it in water, as that will
draw out the juices. Cut of the legs
below the joint. trim the neck, leav-
ing an inch or so OF it to turn and
fasten with a skewe-. WASH the Eibiets
in soda and water. Cut the outcr skin
of the gizard with n sharp knife ard
peel off without breaking the inner
sack. Throw away the inner part and