davidaulloa/AmericanStories huggingface dataset:
Tonopah daily bonanza. [volume] (Tonopah, Nev.) 1906-1929, 1914-08-17

BELGRADE DAMAGED BY FIRE.
BY Inter ews Service
NSH August IA part of Belgrade destroyed by fire
bombardmen Word received here today from
Belgrade says the bombrdment and of the
habnts fed Owing the crowded conditions Of this city, lack
Of food and the sanry situation here feared outbreak
disease follow Great numbers of without shelter
food.
AsaOci PFess1
WASHINGTON August ia resolution directing Bryan
of the intention of Japan taking
German leased territory of Kau Chau China intro
duced today in the house by Representative Briten
AMSTERDAM August 17.Austrian reinforcements of the
German army have reached Belgium reported from Maes
They will be placed command of Count Won Bueow commander
in-chief of the second German army corps.
(By Intern ational News Service
ATHENS August 1.-THE Greek government today demanded
explanation of the fact that Ottoman soldiers crossed
Bulgarian territory toward Greece Unless satisfactory
is made Greece will declare
ny Intern News Service
ROME August 17-Monenegrin troops today bombarded
the forts Cataro while their
continue their advance into Herzegovina occupying
merous positions
Tonopah daily bonanza. [volume] (Tonopah, Nev.) 1906-1929, 1914-08-17
Japan Delivers Umatm Germany, China Throws Troops
Into kau Chau Greece Turkey and Bulgaria Mobizing
Heads of Nations Now at War
WHO'S WHO IN THE GREAT EUROPEAN WAR.

The Emperor Francis Joseph Austria the
modern history whose sxtysix
of family
snaon his herpresumpye the Ahduke Ferdinand
at Sarajevo last o
present
King Peter Of Serya kingdom, lhealth,
prince
assassination of King Alexander n
The all King
b and nephew of Alexandra
Kaiser Emperor Of
; King
King OF Italy soninlaw Of King
opponent
= Italy's ally.
England marriage nearly
, every royal house in Europe.
Prince Alexander Sev thes leads of the
person
Tonopah daily bonanza. [volume] (Tonopah, Nev.) 1906-1929, 1914-08-17
EMPEROR WILLIAM LEAVES
FOR THE LINE OF BATTLE
(By international New. Service,

BERNE, Switzerland, August IT,
Emperor William left Berlin for the
front shortly after midnight, accord
ing to a dispatch from the German
capital today. The kaiser was accom-
panied by the headquarters staff of
his army and the dispatch says that
the special train was bound for
Mainx.
Tonopah daily bonanza. [volume] (Tonopah, Nev.) 1906-1929, 1914-08-17
Prices Rule
Over the Nation
tBy Associated PressJ

. WASHINGTON. August IL =
y Reports tell of the creation Of .
= artificial food prices all along =
. the line Texas reports granu- .
. lated sugar has risen from $3.50 =
. TO $3.50 per hundred in a week, =
= Swiss cheese from 25 to 3S =
. cents. -four from s475 to $50, =
= sirloin 2S to 80 cents. =
. 80 .
Tonopah daily bonanza. [volume] (Tonopah, Nev.) 1906-1929, 1914-08-17
AUSTRIAN wARsH1Ps SUNK.


NISH August IA Office official statement reads "a
naval hae between French and Austrian wahps began off
Budna Austria O'Clock Sunday morning when
the French squadron coming from the west attacked the Austrian
Two roncads sunk fire and the
fourth fed norhward toward Cattaro The fight lasted
hour
Tonopah daily bonanza. [volume] (Tonopah, Nev.) 1906-1929, 1914-08-17
TEMPERATURE REPORT

Highest temperature yesterday 9oi
a year ago, n.
Lowest temperature last night tfi
a year ago. so.
Tonopah daily bonanza. [volume] (Tonopah, Nev.) 1906-1929, 1914-08-17

Next to the United States, Germany
and France are the largest producers
of iron ore in the world
Tonopah daily bonanza. [volume] (Tonopah, Nev.) 1906-1929, 1914-08-17

ODy Associated Press.l
ROME, August 17-Montenegrin
troops crossed the Bosnian frontier
and occupied Tchanltza after fierce
battle. The Montenegrins captured
eight Austrian blockhouses in Herze-
aovlna. They also occupied seven vii
lagos after taking twelve Austrian
officers prisoners.
Tonopah daily bonanza. [volume] (Tonopah, Nev.) 1906-1929, 1914-08-17
SHAMROCK ARRIVES.

tuy Associated PressJ
NEW YORK, August l7-Shamrock
w. arrived this morning,
Tonopah daily bonanza. [volume] (Tonopah, Nev.) 1906-1929, 1914-08-17

'ay Associated Pre~s.I
LONDON, August IA Brussels
dispatch says the French casualties
In the fighting between Namur and
Dlnant we're heavy. The Germans
were strongly ntrenched and their
artillery played havoc with the
French. The French wing at 0inant
was badly cut and nearly routed,
when the strains of lie Marselllase
resounded. The men rallied and
charged, hurting themselves on the
Germans, going through their lines
and putting them to flight.
Tonopah daily bonanza. [volume] (Tonopah, Nev.) 1906-1929, 1914-08-17


LONDON, August 1.-THE British bureau The
Mediterranean made sweep the Adriatc
small Austrian cruiser fred by the
French vessels and sunk
Tonopah daily bonanza. [volume] (Tonopah, Nev.) 1906-1929, 1914-08-17

A gasoline can which cannot be
exploded has been invented for prina-
ing automobiles.
Tonopah daily bonanza. [volume] (Tonopah, Nev.) 1906-1929, 1914-08-17
EUROPE AND ASIA in MAN|ACAL FURY
JOIN IN AGGRESSIVE TERRITORIAL GRAB
AND CARRY WAR INTO THE ORIENT

tack the Diplomats convinced should
Bulgaria the fight against Servia Turkey will attack both
armies will cooperate with those Of
Bulgaria
Tonopah daily bonanza. [volume] (Tonopah, Nev.) 1906-1929, 1914-08-17
TODAY AND A YEAR AGO.

Official readings OF the ther. y
} mometer by the United States .
} observer at Tonopah: .
Tonopah daily bonanza. [volume] (Tonopah, Nev.) 1906-1929, 1914-08-17

tuy Associated Press0
WASHINGTON, August 1.-THE
president asserted he had no reason
to question the good faith of the dec.
laration of Japan in promising to OBJ
serve the integrity of China in con-
nectlon with the Japanese ultimatum
TO Germany demanding the surrender
of Kiau Chau to the Japanese. The
president made it clear that the
United States would not be involved
in the German-Japanese controversy
tBy international News Service.l
PEKING, August 1.-THE Chlnese
government, following the ultimatum
sent by Japan to Germany, is pre-
pared to retake Kiao Chau by Its
own army. Chinese troops were sent
by train to that point today.
Tonopah daily bonanza. [volume] (Tonopah, Nev.) 1906-1929, 1914-08-17
THE WEATHER

Fair, cooler tonight, Tuesday fair.
The Washington herald., 1914-03-08
White Fruit Cake.

Can you or some kind reader give me
a recipe for white fruit cake: am anxious
to try II. and none OF my friends seem to
nave a recipe for it. would prize a
high altitude recipe, but will be glad to get
any other II you haven't one for high alti-
tudes VI. l. R."
confess that my recipes for cakes and
for everything else are all written for the
dwsllers IN the middle regions. 1 have
heard before this that recipes for dishes 10
be prepared IN high attitudes had 10 differ
somewhat from those used IN the low
lands. but have never known in exactly
what particulars. VIII some one better
versed than please inform Us? I would
like much to learn IL there is a difference.
and what. In the meantime give a recipe
for white fruit cake. and II It needs to BE-
transposed for the beneht OF those who live
on the mountain top I hope some kind
friend will send me the data 20 enable me t.
make the needed changes: Cream half a
cup OF butter with a cup OF sugar. Have
ready a half pound OF grated cocoanut. half
a pound of blanched almonds cut into strips.
and half a pound OF shredded citron. Add
the whites OF four eggs beaten light to the
butter and sugar. stir in a teaspoon OF
baking powder and enough -four to make a
pound cake batter-;hat IS. as thick as
can be stirred. Put IN the fruit last. with
bake in a loaf. Cover with boiled icing.
The Washington herald., 1914-03-08
Meat as Good and Costs Less.

One of the best steaks from the standpoint
Of economy is the fiat or hipbone steak.
This has as much tenderloin in it as the
sirloin, and the same price is charged for
it. with this substantial difference. that the
hipbone steak is weighed after it is trimmed
and the sirloin steak before this process
As a result you save nearly ) cents on the
pound if you buy the hipbone instead of the
silloin. get as good meat. and should be
willing. because Of these advantages TO
have the steak a little less attractive in
appearance. The removal OF the bone makes
it look trifie ragged. but this is, after all,
a detail.
The flank steak il cheaper and less de-
sirable. finding its chief use in a stew
The round steak is in much the same class
When you are buying a roast you will
probably do better by getting one or two
The Washington herald., 1914-03-08
w

e I'LL the correspondent signing her
A self Bell" who asked for lit
Wv erature and fancy work. send me
her address in full-typewritten.
II convenient? The same request
is made of the crippled colored girl who
would like to get stationery on which to
write letters, which. she says, are e her
pastime.' Her signature. We have it. is
e w. J. s" Also, of l. A. r. A. who lost
a valuable library in fire. and would be
grateful for the gift Of books and maga-
zines. Lastly. will - r. B. the II year
old school boy who ekes out the family IN
come by carrying heavy loads Of news
papers on Sundays and holidays. let us
have his correct address that we may send
to him letters from stranger friends? For
each of the above named persons We hold
letters that may be of signal advantage to
him or her. We dare not risk forwarding
them unless we are assured that they will
reach their destination safely. Please re-
ply promptly. addressing Marion Harland,
in care Of this paper.
thoughtful Care Of Invalid.
Il have just been reading what you have
to say ABOUT common neighborhood nuis-
would be like in a crowded city. or even in
a smaller place. as always have lived on
a farm. There has always been q large
family around me and you know how on
q farm life begins at dawn. But to me the
noisiest day have ever spent was the only
one remember having spent alone. have
never written to your Corner before, al
though have been helped by much have
7 IN n.
mission now because believe your readers
would be interested in a little story OF some
friends Of mine that 1 think might be OF
help to some one else. 1t is OF q childless
home where the husband seemed to grow
old much faster than the wife and finally
became a shut-In- He suffered from
stroke Of paralysis and he would have been
in a pitiful state If mis- thoughtful wife had
not invented many things to make him COM
forta ble and. in a way. independent. She
herself was a milliner and her store was at
. little distance from her home. so that the
invalid had TO be more or less alone dur
ing the first months of his long illness. The
roon. In which he-stayed was southeast
corner room and had such furniture as was
needful, Of which the principal items were
a wheel chair md q sanitary cot. Over the
cot, across the corner Soiu "aS stietSheu
and one end attached to the foot Of the bed
for him to grasp when turning. raising. or
lowering himself. Then a cord was stretched
across the window at the head OF the cot
where he loved to sit in the morning sun
shine. This cord gave him support as ne
shifted about In his chair or stood for q
moments rest. Still another cord extended
across the room from the top of this WIN
dow 10 a corner where the kitchen was on
one side and the outside door on the other
and to this was fastened q sort OF rolling
affair with hanging cord that he might
walk by its support and get a little exer-
else. Some other cords and hooked cane
made him more independent and the many
long days more tolerable. When. at last,
after many. many long months he wss
called away nd the faithful wife was left
The Washington herald., 1914-03-08

~ AM young housekeeper strug-
~ Cling to learn how to market, and
I'm having a dreadful time Of IL.
Ali meats look alike to me. I go
to market regularly and am learning
now TO know the difference between lamb
and mutton and getting bowing acouaint-
ance with veal, so TO speak. but don't
know the names Of any Of the cuts except
steak and chops and roast. Can you give
me some information about the different
parts OF the beasts, which cost more. and
why. and what ought to get? OF course.
haven't much money to spen6-no young
housekeepers ever do. believe. and I'd
like to know something OF my business so
as to save my Johns income all can.
A SrRUGGLER.'
This letter csme at the same time with
Cne or two other inquiries along the same
lines and 1t occurs to me that little talk
OF meat its cuts and its values, may be
of interest to others OF our cornerites be-
sides these special correspondents. Let me
say, In the first place, that " A Struggler
has msde a good start in going to market
regularly, for she learns a great deal by
the mere sight OF the meat and the practical
acquaintance thus acquired will make
good backing for any information she
gains from reading and study.
To begin with beef and deal with the cuts
which are most in use in the average small
household:
There are. naturally. two sides to beef.
and the weight OF each one is from 800 TO
500 pounds. Perhaps your idea Of it is that
most Of the meat is cut up into steaks and
roasts. but this is a mistake. Less than 100
Of the 800 800 pounds is fit to broil or roast.
From the loin and the rump come the best
pieces for roasting. and sometimes the first
five ribs Of the forequarter are used for
roasts. The sirloin and porterhouse steaks
contain the best parts of the tenderloin and
there are also the short steaks. which are
cut from the loin near the forequarter.
There is no tenderloin in these. or only a
minute morsel. but the meat is juicy and
usually tender and they are good cut for
small family.
The Washington herald., 1914-03-08
Dry Cleaning at Home.

- would be grateful for the recipe Of the
preparation used in dry cleaning at home.
am told that this cleansing stuff can be
applied with a brush and when dry Is
brushed of. leaving the cloth fresh and
clean. S.N p"
Unfortunately I do not possess such q
recipe as you wish. My own mixture for
dry cleaning consists OF three parts talcum
and one part fine powdered borsx. This
rub into the white or light article to be
cleaned and leave for several days. Then
take II out. brush of the powder. and
shake out the garment. II the spots have
not disappeared 1 repeat the process. For
obstinate stains I sometimes use ammoniS
orsalcohol and then put the powder on
afterwards. While / cannot mention pro-
prietary articles here. would be glad to
have a recipe for such a preparation as this
correspondent desires and would print IL
here for the benefit OF all our readers.
The Washington herald., 1914-03-08
Home Made Vinegar.

Some time ago you asked for q recipe
for home made vinegar and l send II in the
hope that you will publish it for the bene-
fit Of others. To start this. use any kind Of
sweet juice you have. II there Is any jelly
in the house that has gone to sugar or that
did not form. or a little sorghum sirup or
anything OF that kind. put 1t into stone
jar with Just enough warm water TO make q
sweetened water. Cut a piece OF brown
wrapping paper about the size Of the jar
lid and put with 1t a thin layer Of bread
dough the size of the paper. Roll both to-
gether and drop into the jar. This will
form the plant Any kind Of fruit Juice ma y
be added at any time. rinsings from jelly
glasses. or anything OF the sort. Keep the
jar in a warm place. The contents will be
vinegar in about three weeks after the jar
is filed and will taste just like cider VIM
egar- 1t is a great saving, for one uses SO
much vinegar In the summer for sliced Gu
cumbers. salads. beets, pickles, etc. The
same plant may be used for years II kept In
juice. I hope this recipe may be as much
good to some inexperienced housekeeper as
It was to me when was young housewife.
Let me give you another suggestion. After
silverware has been polished, put 1t into a
pasteboard box, like q shoe box. sprinkle
-four over II, and cover II, and II will not
turn dark, no matter how long you keep It.
know this TO be true. MRS. r. r g."
Thank you both for the vinegar recipe and
The Washington herald., 1914-03-08
HOW TO KNOW THE VARIOUS CUTS OF NEAT.

active life rather than by those engaged
in sedentary pursuits.
This talk has not gone into the values q
the different parts OF the animals from
the standDoint Of nourishment and as =
matter Of course have left much unsaid
which b OF interest and yet probably
would be Of no practical help to young
housekeeper. could talk a long while on
the different ways of using the various
pieces Of meat. how to serve the cheap cuts
SO that they will be appetizing as well as
nourishing. the ways in which to combine
vegetables, which do not cost much, with
the more expensive meat. but there Is no
space or time for that today. A great
deal Of it you will learn for yourself II
you study your subject with the aid Of a
good cook book and the knowledge you
gain by experience is better than any,
thing that other teaching can bring you
The Washington herald., 1914-03-08

ing almost like regular steak. are broiled
over a clear fire. and dressed with butter.
pepper. and salt as you would a porter
house steak. they do not fall far behind a
first cut steak. They are juicy. well fa-
yored, and there is no risk Of tOughness.
Try it and see. II you have only fried Ham
burg steak or baked II.
When you are looking for corned beef
you generally will find a northern butcher
tries to sell you the brisket. A good piece
this is. Of solid meat. but more expensive
than the plate which has a streak Of fat
and one OF lean that makes II especially
good eating when cold. This is a favorite
cut at the south. Boil thoroughly. put it
slice II perpendiculsrly.
The Washington herald., 1914-03-08

be So many cats to entertain you in the
stiffness Of the night.
A DUMB ANINAIs FRIEND"
1t gives me pleasure to print this plea.
agree with the writer in the cruelty OF
leaving poor creatures to wander about the
streets uncared for. and think it shows far
greater kindness to put them painIessly
out Of life than to leave them living and
suffering. l hope others may feel as she
doss
The Washington herald., 1914-03-08

not let your butcher put II through the
meat grinder. This does well for cooked
meat. but when raw beef Ii put through
Il squeezes out the Juice apd makes II
tasteless and stringy. So have the meat
chopped on the board.
may say. by the way. that when Ham
burg steaks are made into a fiat cake, look
The Washington herald., 1914-03-08

IL practically all meat. without waste. You
also can have the breast roasted. but there
Is a good deal OF bone and cartilage in this
and your best plan is to have these taken
out. the breast rolled and use this for
roast. The trimmings from this are all
good for soup. The knuckle OF veal. IL you
select one with a good deal Of meat on 1t.
The Washington herald., 1914-03-08
Get the Trimmings.

Mutton and lamb are sold in different cuts
from beef. Each animal is divided into
sides and quarters: the hind leg sold for
roasting or boiling. the chops cut from the
ribs. and from between these and the leg
The latter are called loin. or English. or
kidney chops and are much heavier than
the rib chops. which usually are made into
French chops by having the meat trimmed
from the shank, leaving a bare bone like
a handle
BE sure. by the way. that all these trim
mings are sent home. for they may either
go into your soup pot or IL there is enough
solid meat they will make a stew In any
case they are yours. since you have bought
and paid for them. When you buy q leg
for boiling or roasting tell your butcher. i
II Is large piece and you have a small
family. to cut of two or three chops from
the thick end These you can either broil
separately or you can leave them in one
piece and make a nice little roast This
is an especially good way to manage IL
you plan to have the rest Of the leg boiled.
since II gives more variety.
The loin. when It is served in one piece.
with the chops attached, is the saddle OF
mutton: when the rib chops are not divided
but trimmed. arranged in a circle with the
shanks uppermost, they are known as a
crown OF lamb. Both Of these are rather
expensive cuts and best reserved for COM
pany occasions.
Cutting The Forequdrter.
I have spoken before OF the English
always wish I could make II better known
You must stand over your butcher until
he learns the way or he will make some
error. The first thing to do is to lift the
shoulder and cut it out At this stage
the meat merchant. for some reason hest
known TO himself. generally gives a cut
with tn. clesver which breaks the shoulder
bone. II he avoids that he will take out
the bone and roll the meat Of the shoulder.
Check him in both these attempts. The
shoulder should be served as Il Is taken
from the forequarter In a neat little roast
After this piece is removed there are
left a number of rih chops. which II sold
separately would cost by the pound good
deal more than you pay for them when
you buy the whole forequarter together.
Frenched or served untrimmed. You
have then the neck and the breast. either
to be boned have the bones sent home)
and rolled into a roast In one piece or to
be cut up for stew meat, or II you prefer
you can have the neck cut up for this or
for soup and the breast boned and rolled.
Does II seem like a good deal Of lamb or
mutton? Ask your butcher TO keep part OF
It for you until you need it. Have the
shoulder roasted first. then perhaps the
chops. and interpose some different meat
before you order the other parts sent home
for roasting or stewing.
When II comes to veal the path Is uo'
quite so simple. A small roast Of veal Is
a rather hard matter to compass unless
you buy a little piece Of solid outlet ana
roast It carefully. It is expensive. but II
The Washington herald., 1914-03-08
Cuts Of Pork.

Pork has cuts Of its own. The leg is
good for roasting. so is the loin. The
spsrerib is rather dry and should be served
with a gravy to offset this. As rule
should not advise much pork unless you
are pretty sure that II is first class and
even then 1t is better eaten in cold weather
than in hot and by persons who lead an
The Washington herald., 1914-03-08

alone. she had the comfort OF knowing how
much of the happiness and ease OF his last
days was due to her unfsiling thought OF
him and her ingenuity in devisIng means
for his diversion. N. a. H."
We are glad to welcome you to the Corner
and hope you will come again. soon and
often. The story you tell is a touching one
and in marked contrast to two or three
which have come my way lately. showing
how impatient the well persons Of the fam
lily sometimes become of the chronic IN
valid and his sufferings. l am interested
in what you say OF your life on a farm and
in connection with your comment on city
noises l would like to tell Of pleasant and
unusual experience of my own the other
day. The dog OF a neighbor. whom knew
only by name. was barking most annoy
ingly-a constant yap that finally teased
my nerves beyond endurance. ] looked up
the name of the owner in the telephone book
and called the number. A LADY came to the
phone-I could tell by her voice that she
was a woman Of refnement-and ] asked
her courteously If there were no way OF
quieting the dog. Instead Of the sharp re-
tort one so often receives in the circum-
stances she apologized lavishly Tor the
racket he made. said they were planning
to send him to the country. and that he
would go away soon and that she was so
sorry he had disturbed me. but that she
would try to keep him quiet. Her soft an
swer was so ef1cacious in abating my
wrath that actually felt as though were
the one to make excuses! As hung up the
telephone wonderedif it were not possible
for more of us to display such gracious
ness in like conditions and thought how
much easier a place the world would be IL
We met more o: such good breeding and
courtesy.