davidaulloa/AmericanStories huggingface dataset:
St. Landry clarion. (Opelousas, La.) 1890-1921, 1914-02-07
WHY SO MANY FAIL WITH
POULTRY.

Edgar l.. Vincent, writing a
| practical and interesting article
in the current issue of Farm and
Fireside entitled "Plunging Into
the Complex Business Of Keep
ing Poultry" tells, as follows,
why SO many fail;
THE great reason why SO
many fail with poultry is because
it costs too much for feed. The
eggs sold and the poultry meat
disposed of do not bring in mon
ey enough to balance the outlay
for feed, care, and interest on
the investment. Things have
changed from what they used to
be. Once every farmer kept a
few hens. These birds did not
cost much; their feed was so in
expensive that account was sell
dom kept of it. Every egg and
every hen sold always represent
ed a gain. It was like finding so
much money.
but now we see men special
izing in poultry. Everybody
who can get a little corner OF
land anywhere builds a coop and
gets a lot Of hens. These hens
must eat. Feed is high-priced.
The man sends his money to the
feed store in a two-bushel sack.
it seems, and his feed comes
back in a teacup. He wonders
what this means. Can it be he
has made a mistake? It looks
that way, and a year or two
makes it pretty plain that there
certainly is something wrong.
Then he concludes that all the
stories about success in poultry
must be fictitious and he quietly
gets out of the business.
And yet these men might
have done we'll with poultry by
proceeding more carefully.
St. Landry clarion. (Opelousas, La.) 1890-1921, 1914-02-07
THE WORLD'sCORN RECORD

Under the caption THE Worlds
Corn Record the editor of Farm
and Fireside writes. as follows,
in the current issue of his paper:
I'm 1899 2. S. Drake of North
Carolina made the record crop Of
corn from an acre. The yield
was 255 bushels. This is the
way he did it. He spread on the
acre a thousand bushels-say ff-
ty tons-of stable manure. He
also worked into the soil six hum
dred bushels of whole cotton
seed, four thousand pounds of
~home-mixed commercial fertiliz-
e~r-formular not giyen-and four
pounds of nitrate of So
da. This fer .ilizer. with the la
Dor Of applying it, is estimated
to have cost at least three hum
bred dollars-so the crop did not
pay.
I'm 1910 a North Carolina boy
grew 229 3D. bushels of corn on
an acre. His fertilizing opera
ton cost him at least two hum
dred dollars. Compare these
yields with that of the Page
County. Iowa, boy who deserib-
ed in Fs n and Fireside the
methods he used in growing
about ninesy-three bushels to the
acre. He used no fertilizers at
all, planting on alfalfa sod, and
carefully c1ltivating. The North
Carolina experience is the more
astonishing, the Iowa accomplish
ment more profitable"
St. Landry clarion. (Opelousas, La.) 1890-1921, 1914-02-07
Proceedings Democratic Exec
utive Committee, City of
OpelOusas.

The Democratic Executive
Committee of the city of Opel
ousas, La, met. this day at IL
O'Clock noon, at the City Hall
IOpelousas, La, for the purpose
of announcing the qualified can
didates and selecting commission
ers, and for such other business
as may properly come before the.
committee.
Present: H. Bodemuller,
Chat. nan; Allen T. Sandoz; E.
is. Kerr, Secretary. Quorum
present.
Opelousas, La, Feb. 3rd, 1914.
I certify that the following
have qualified as candidates for
the nomination for municipal
Offices at the election to be held
Tuesday, February 18th, 1914,
and have made the required de-
post:
For Mayor: E. Z. Loeb, DR.. ].
A. Shaw.
For Marshal: G. L. Hayes.
For Board of Aldermen:
First ward: M. A. Fields.
Second ward: L. L. Daniel, w.
A. Hays.
Third ward: A. S. Brown, ST.,
Simon Sicily.
Fourth ward: C. P. Dunbar,
E. K. Eastman.
At large: G. H. Cretin, Arthur
Gosselin.
For City Democratic Executive
Committee:
First ward: Ivy Schwartzen-
berg.
Second ward: H. D. Larcade,
|Sr.
Third ward: Louis White.
Fourth ward: A. j. Perrault.
At large: M. Halphen.
Ell
Chairman Democratic Executive
Committee, City of Opel
OuSaS, Lid.
Mr.. Kerr offered the following
resolution, which was unanimous
ly adopted:
Whereas, Section % of act 40
Of the General Assembly of the
year 1906 provides that where,
after the legal delays, but one
candidate has qualified for The
nomination to the Office he
seeks, it shall be the duty Of the
committee to declare such candi-
date the nominee of the party
calling the primary election, and
Whereas, it appears that C. L.
Hayes is the only qualified candi-
date for Marshal of the City of
Opelousas, La, and that M. A.
Fields is the only qualified cam
didate for Alderman of the First
Ward of the City of Ope.ousas,
La, and Ivy SchWartzenberg the
only candidate for City Demo-
cratic Executive Committeeman
from the first ward of the city Of
Opelousas, La, and II. D. Lar
cade, ST., the only candidate for
City Democratic Executive
Committeeman from the second
werd of the city of Opelousas,
La, and Louis White the only
candidate for City Democratic
Executive Committeeman from
the third W2rd of the City OF
Opelousas, La, and A. ]. Per-
rault the only candidate for City
Democratic Executive Commit
teeman from the fourth ward Of
the city Of Opelousas, La, and NJ.
Halphen only candidate for City
Democratic Executive Commit-
teeman at large; therefore be it
: Resolved, That the said G. L.
St. Landry clarion. (Opelousas, La.) 1890-1921, 1914-02-07
PARTITION SALE.
AZELIE MARTIN, ct ais.
VS..
THERESE MARTIN, ct ais.
No. 1919, 18th judicial District Court,
St. Landry Parish, La.

By virtue of a Judgment rendered in
the above numbered and entitled suit,
signed by B. H. Pavy, Judge of the 18th
judicial District Court OF Louisiana.
there will be sold, for cash, at public
auction, by the undersigned %auctioneer,
for the purpose of ~effeeting a partition,
to the last and highest bidder, on the
premises in Coulee Croche, st. Landry
Parish, on
Saturday, Feb. ID, 1914,
at II o'clock a. M, the following de-
scribed property, to-Wit:
A certain tract of prairie land, with
all the buildings and improvements
thereon, situated in Coulee Croche, in
the Parish of st. Landry, containing
Forty {40) acres, more or less, bounded
north by Robert Martin, South by
formerly j. u. Ferguson, now DR.. L. b.
Arceneau, east by formerly ]. q. Fer
guson, now DR.. L. B. Arceneau, and
west by formerly Gardiner, now Mrs.
Lastie Guidry, and being the same
property acquired fir ON Benout Cazau-
debat from Henry d. Miller Nov. %,
1889, as appears by act duly recorded in
Conveyance Book "Y" No. 2, pages 304
and 35 of the Clerks office of this par
ish.
j. RAOUL PhVY,
jan 10 st Auctioneer.
St. Landry clarion. (Opelousas, La.) 1890-1921, 1914-02-07
FARMERS AND II PAR
Gel POST.

In the current issue of Farm
and Fireside, Mrs. I. S. Eaton,
writing in the Poultry Raising
department, describes her expe-
riences in sending chickens and
mince pies to city customers by
parcel post. She says that the
chickens go through all right pro-
viding the weather is cool, but
80 far the mince pies have been
hattened somewhat. She makes
the following general comments:
The box factories have a task
ahead of them. in manufacturing
and offering for sale r~eceptacles.
%: wrappings, suitable for the
transportation of farmers pro-
duce. These receptacles should
be light in weight, durable, neat,
and compact; and for sale at the
post Office or near it. Oiled pa
per is at present the most ny
|gienic first Mapping available
for food products.
None of the farmers in my
neighborhood ere enthusiastic
over peel post; they really
know little of it. However, it
will be an avenue Of great value
St. Landry clarion. (Opelousas, La.) 1890-1921, 1914-02-07

C. r. BAILEY,
Deputy Clerk Of Court, OF the Parish OF
st. Landry. lanl4
St. Landry clarion. (Opelousas, La.) 1890-1921, 1914-02-07
WHENEVER YOU NEED
y A GENERAL TONIC TAKE GROVES
The Old Standard Groves Tasteless chill Tonic is Equally
Dr;ves Out Malaria, Enriches the Blood and Builds up
the Whole System. For Grown People and Children.

You know what yu are taking when you take Groves Tasteless chill Tonic
a the formula Is printed on every label showing that It contains u weuk now
sonic properties OF OuININE and IRON. tits IS strong as the strongest bnter
tonic and is in Tasteles Form. It has n o equal for Malaria, chihs and Fever,
Weakness, general debility and loss of appetite. Gives he and yigof 20 Nufsins
Mothers and Pale, Sickly Children. Removes Bniousness without panrgne,
nervous depression and low spirits. Arouses the Hver Q action
nnI6es IN blood ATrue Tonic and Sure Appetizer. Acomplete Strengthened.
Ia smiiv shoud be withoutis. Guaranteed by your Druggist. Wemeani it. Soc
St. Landry clarion. (Opelousas, La.) 1890-1921, 1914-02-07
Candidate for Mayor Of Opelousas
EDWARD l.. LOEB.

He lis standing for reelection strictly on his record and his me'lts.
His. has been a businessIike administer ion, during which our
city has made the most substantial progress in its entire history;
This applies TO its finances. its streets, its water and lights, and
every branch Of the city government.
To whom is due the c.edit il not to him?
He has given more time to his duties than any mayor in the
history of the city. In fact, he is the only mayor who has devoted
his entire time t. the duties Of the office and Opelousas ne . and
deserves a mayor of that sort. j.,
No subsfent;a' ~ soa has been, Or can be gwen why he should
not be reelected. In view Of his open record, the shafts OF preJu-
dice and partisanship should PISS him By unsettled.
Let us continue the &c ) !. wo,k. let US s.ye justice where just
ice is due, by rewerding a faithful pubEcs servant and at the sane time
bene6tting o- beloved city and ourselves. There is certainly no
reason for lscerd:rg that which is tried, tested and proven good,
for the unknown and the unceffe;n.
Finally. he is the ~ceadida+e OF no faction or clique, but of the
citizens Of Opelousas, who put the prosperity of their city above
prejudice and partisan politics.
St. Landry clarion. (Opelousas, La.) 1890-1921, 1914-02-07

Any gasoline engine repairs
promptly attended to, and satis-
faction guaranteed.
GEOKGE HAYWOOD.
Phone F. L. Sandoz, No. az
jan. IL At
St. Landry clarion. (Opelousas, La.) 1890-1921, 1914-02-07
jan 106
DARTITION SALE
o. A. DURIo. ct ais.
vG.
HENRY THOMAS. ct ais.

No. 1873, Civil Docket, 18th Judicial DIG
trict Court, st. Landry Parish. La.
Nv virtue of a rendered In the
numbered and entitled suit, signed
by b. H, Pavy, Judge OF the 18th judicial
District Court of Loutsiana
there VIII be sold, at public auction.
pose of effecting a partition, to the last and
highest bidder, at the front door OF the
courthouse. at o~peiousass La. on
Saturday, Feb. z, 1914,
at II O'Clock a. M, the following described
property, to-wit:
1. a certain tract or parcel OF land with all
the buildings and improvements thereon,
situated on the northwestern bank OF Bay.
on Garrigues. ~Flafsance. st. Landry par.
igh containing forty arDents, bounded
north by now Or formerly Mrs. Lalaune.
cast by the Malveau tract and Ben John,
sou h by now or formerly Ben John and
Jean Malyeau. and west by nov or form
erly sam1. Haas n Mrs. L%alaune; being
from Amelia Damas. widow Louis B.. NAL
veau as appear by act No. AIS. duly re-
corded In Conveyance Book "O''3 p. Sis,
records OF st. Landry Parish.
.. a certain tract OF land, containing
eleven acres, with the buildings and nm.
northwestern bank OF Bayou Garrigues in
Plalsance, st. Landry Parish, bounded
Forth by the Union Irrigation Co., east by
| now or formerly Felicia Thierry, south by
the MalYeau tract and west now or form
eriy Mrs. Lalaune; being same property
| acquired by Henry Thomas from Willie
Evans, as appears by act. No. 3ysi0 duly
recorded In Conveyance BOOK s'L.f3 PAGES
I4 and 155 of the recorders office OF st.
Landry parish.
j. R. PAyY.
Jan st Auctioneer.
St. Landry clarion. (Opelousas, La.) 1890-1921, 1914-02-07
o. m0B0n0HOa0E
Home. Farm and Fireside
u From Farm Exchanges. q
Smmmn@n@@H@m o. 0MeMm0M00M0E

to the farmer, especially on a
truck farm, if the service is bet
ter regulated
St. Landry clarion. (Opelousas, La.) 1890-1921, 1914-02-07
Jury Venire.

List of petit jurors drawn for the
first week of the criminal term com
mencing Monday, February 18th, 1914.
St. Landry clarion. (Opelousas, La.) 1890-1921, 1914-02-07
jar st
~

Do away with constipat OF by using
.Iy Yer Lax at Shute's Drug Stose.
Evening star. [volume] (Washington, D.C.) 1854-1972, 1914-04-02
FOREIGN FASHIONS
FOR AMERICANS
BY LILLIAN E. YOUNG.
Special Correspondence of The Star.

Special Correspondence of The Star.
NICE March 80 1914
This is the carnival season all along
the Riviera. and Nice has been crowded
to overlooking for the Bataiile des
Fleurs and other interesting events. All
the hotels and promenades are gay with
beautifully goWned women and girls
French. English, American, Italian, Rus
sian-almost every country is represent
ed and one realizes that the fashions
for spring and summer are tried and
Judged here in the land of glorious sun
shine.
The loveliest gowns are worn at tea
time and in the evening for dinner. MAX
ing A brilliant and charming picture, and
though the eccentric and uusual are al
ways in evidence. one seldom sees eH-
tremes. which is rather surprising in such
a large and varied crowd.
The other afternoon at tea in one
of the very splendid hotels in Nice
sketched the pretty gown shown in the
cut II vas an ideal afternoon cos
tune, developed in light grayish blue
and dark seal brown. and the tall, grace
full American girl who wore it had a
very long very wide scarf to go with
it, made of the blue material and lined
with brown chiffon.
The blue material was crepe dc chine,
and the brown satin. The former made
the blouse and tunic. while the girdle
and lower skirt were of the latter.
1t will be noticed that the blouse APP
Evening star. [volume] (Washington, D.C.) 1854-1972, 1914-04-02
Cooking Canned Tomatoes.

Baked tomatoes-Rub A can of toma-
toes through a sieve, season with salt
and pepper and add one tablespoonful
each of butter and cracker crumbs Put
into a butterCd baking dish and bake for
half an hour.
Corn and tomatoes--Drain can of
corn and put into buttered baking dish
in alternate layers with drained can
of tomatoes, seasoning with salt pepper,
sugar and butter, and sprinkling with
! crumbs. Cover with crumbs dot with
butter and brown in the oven.
Tomato croquettes-Cook together for
twenty minutes half a can of tomatoes.
three cloves. a tablespoonful of sugar.
a thick slice OF onion and salt and pap
rka to season. Work together two ia
blespoonfuls of butter and four table
spoonfuls of cornstarch Rub the toma-
toes through a sieve thickcn with the
butter and the cornstarch. boil up and
add one egg slightly beaten. Cool. cut
into shapes. dip in crumbs, then in egg
and crumbs and fry IN fat to cover.
Scallopcd tomat oeS-SeaSon half A can
Of tomatoes with salt, pepper and grated
onion. and mix with a cupful Of finely
cut celery. Put half of it into a buttered
baking dish, cover with buttered and
with grated cheese. Put in the rest of
the tomatoes. cover with huttered crumbs
sprinkle with grated cheese and bake
until brown.
Scalloped tomatoes and potatocs-Sea-
sou IL can of tomatoes with salt. pepper
and onion juice Peel and chop half the
quantity Of boiled potatoes. Put into a
buttered baking dish in alternate layers
spriukling the tomatoes with cracker
crumbs and cheese Cover with crumbs
dot with butter and bake for half an
hour.
minutes a can of tomatoes, tcaspoonful
each of salt and sugar and pepper to
season. Thicker with a tablespoonful
and rub through d sieve. Cut stale bread
the sauce. Dip in egg and crumbs and
fry in deep fat.
Pilau of tomatoes-Press through =
sieve can of tomatoes. keeping back the
seeds. and reheat with an equal quantity
in butter and salt and pepper to season.
Bring to boil. add one poul-a of well
washed rice and simmer until the toma-
spoonfuls of butter and keep where it is
warm for twenty minutes. Season with
pepper and serve very hot. Chopped cook
ed meat may be added if desired.
Tomato souffie-Cook half a can of to-
rnatoes for twenty minutes with a slice
of onion, a bay leaf. a bit of mace and
salt and pepper to season. Strain, mix
with the yollls Of three well beaten eggs
Evening star. [volume] (Washington, D.C.) 1854-1972, 1914-04-02
Household Hints.

II you have difficulty making your
pancakes or griddlc cakes brown to a
turn, add a spoonful of sugar or half a
spoonful of molasses to the batter ano
note how easily and prettily they brown.
The bit of sugar or molasses does not
change the taste or proportions of other
ingredients.
A good way to clean mirrors is TO
wipe them with a pad dipped in whit
ing and warm water. Then dry with a
soft cloth and polish with a piece of
channels skin.
Waxed paper is a good thing to wrap
about the articles of food before placing
them in the refrigerator 1t should also
be wrapped about cheese and like edihles
that must be kept in a dry place.
Rorax is one of the best extermina
tors for ants. Pantry shelves and cracks
should be sprinkled We'll with it.
1t is not generally known that when
laundering muslins. lace and delicate,
fine things they must be shaken and
clapped between the hands before they
are rolled in a clean cloth. They are
also easier to iron and look frcsher and
cleaner if. after drying. sprlnklinS and
being placed in between a clean cloth,
they are run through a mangle before
ironing.
When the Strainer on the kitchen
faucet refuses to work ell, try a vine
gar bath The deposit from the water
has clogged the tiny openings, and no
amount of brushing will clear them so
well as an overnight soaking in a cup
of vinegar.
Evening star. [volume] (Washington, D.C.) 1854-1972, 1914-04-02
minutes. Serve on squares of hot but
tered toast.
Picked Oysters.

Picked Oysters.
And after YOU have had your fill of
oysters when the "r'' is still on the cal
endar. be sure to pickle some against the
days when YOU can have none fresh. This
rule calls for the juice and bodies Of
100 oysters. The oysters should be boiled
for half an hour, and as the scum rises
it should be taken off. Remove the oys-
ters, and strain the liquor through a
cloth or very fine strainer and put the
oysters back in it. Take half-pint Of
the hot liquor in a separate dish and add
to it a quarter Of an ounce OF cloves and
half as much mace Boil this to extract
the favor from the spices. and then add
half a pint of vinegar. half an ounce of
salt. and an eighth Of an ounce Of black
pepper. Add the mixture to the original
and allow it all to stand till cool. Then
put up in sealed jars and store away
for future use
Copyright, 1914l
Evening star. [volume] (Washington, D.C.) 1854-1972, 1914-04-02
Topcoats of Yellow Checks.

The smartest of all these overcoats or
sport coats. as they are now called, is a
checked affair of yellow and brown. There
Is nothing startling about either of these
shades They will harmonic well with
white muslin or linen gown. and that is
Evening star. [volume] (Washington, D.C.) 1854-1972, 1914-04-02

what the average American needs coat
to cover. ..-...S ...
It is cut very wide at the shoulders IN
the back and this fullness is fastened
over at the hips with two large buttons
They are placed about two inches below
the waist line at the side seams From
there the released fullness springs out to
the hem. The fronts are also wide, but
the fulncss is less than in the back.
The sleeves in this new coat are in
raglan shape, which prevails. They are
put into a deep V-shaped armhole that
runs down from the neck TO the waist
line.
Topcoats of Bright Red.
No one SHES away from color this
spring. All the houses use spiashes OF it
that would have astonished US nightly
in other and more demure days Then
bright red was only used a touch to a
sorber costume; now it forms the cos
tune
1t is especially effective, and not to be
quarreled with when used as a topcoat
that will serve for mountains or the sea-
shore It is also an excellent color to
wear over white skirts, and to take the
place of a sweater over a, neglise blouse.
These red coats are of goffine, a ribbed
material that looks like corduroy, and of
the new kind of flannel.
Evening star. [volume] (Washington, D.C.) 1854-1972, 1914-04-02
LAST OF THE BIVALVES

If the old adage that links months with
'r'' in their makeup with the good
ness in oysters still holds true. then the
next few weeks will offer us our last
chance to include them in our menus.
Here are some old and new ways OF serV-
ing oysters that do credit to the last ap
pearance of the bivalve this season.
For Raw Oysters.
Arrange the raw oysters on the half
shell as usual. For each plate have
small. firm. fresh rcd pepper. Remove
the stem and a section of the opposite
end. Carefully remove all the seeds and
ill tue pepper with tomato kctchup
Stand of the peppers UP on each
plate and serve. In eating the oysters.
dip each oyster in the ketchup before
eating
For an Oyster Supper.
Mix together one-half cup of -four, a
pinch of salt. a dash of pepper two
tablcspoonfuls of butter and the yolks of
two GEES Have ready cup of cheese
crumbs and cup of cracker crumbs we'll
mixed. Now drain a quart OF oysters and
dip them one at a time first in the batter
mixture. and then in the cheese and
CTdCheTS- them IN ueCp Tat ana serve
on buttered toast. Garnish with olives
ana parsley and serve.
A Luncheon Dish.
mis- dish calls for half a dozen baking
powder biscuits. half-pint of creamed
oysters and a halfpfnt of whipped cream
seasoned with little salt.
Scoop out the centers of the biscuits and
FL with the cteamed oysters. Arrange
them on round serving dish and spread
ne whipped cream over them in a layer.
Cornish with Oily es and serve imme-
dIately.
Deviled Oysters.
This Is dish especially acceptable to
the men OF the family. 1t calls for enough
oysters to give one-haf cup of oyster
iuice and two cups of chopped oysters
Melt one tablespoonful of butter in a
stewpan and add one tablespoonful of
finely minced onion and teaspoonful OF
chopped peppers. Cook rapidly over the
FIRE until tender. Now add the oyster
Juice and the chopped oysters with one
tablespoonful of Worcestershire sauce,
teaspoonful of English mustard and a
dash of cayenne. and cook slowly for five
Evening star. [volume] (Washington, D.C.) 1854-1972, 1914-04-02

Ia. quilted ard ruflled with elaborate neck
r1Iffs OF hood collars that show to adVan-
tage a bit of bright lining
This year there is no depending on the
waist line. Il has lost its stability. II
goes up and down and is entirely at Inc
mercy of the type of gown worn.
The mode OF contrast is still sounded
where street costumes are concerned. The
srnartest models have skirts OF checked
material and jackets of plain
Yellow and blue is n leading comhna-
ton.
There is no prettier neckwear than the
white lace inserted or embroidered or
Evening star. [volume] (Washington, D.C.) 1854-1972, 1914-04-02
Fads and Fancies.

The skirt with the winding hounCe
,lrapries will be very much worn These
skirts have a ruff1e winding around the
figure i'll Serpeutine fashion.
Afternoon wraps are frequently of taife-
Evening star. [volume] (Washington, D.C.) 1854-1972, 1914-04-02
THE DAILY MENU.

BREAKFAST.
Stcwed Prunes Cereal
Fried Dreaded Mush with Honey
Egg Mullins Coffee
LUNCHEON.
Baked Pork and Beans
Tomato Sauce Biscuits
Apple Sauce Spice Cakes
Tea
DINNER
Clear Soup with Crput"nS
Roast Lamb with Mint SauCn
Baked Sweet and White Potatoes
Peas Spinach
Tomatoes with MayonnaiSc
Cup Custards Coffee
Evening star. [volume] (Washington, D.C.) 1854-1972, 1914-04-02

perfectly plain. .hemstitchcd affairs made
Of white lawns. mulls and organdies.
Many of the thin blouses have very fun
sleeves attached to the bishop-shaped ten
inch lace inserted or embroidered cuffs.
The latter are edged with wide fiuted
frills.
Hats are worn al a sharper angle than
ever.
Scarrs entirely of feathers are always
charming.
The bell shape IS creeping into favor
with the new coats. Even chinchi!la
coats are of this cut.
Evening star. [volume] (Washington, D.C.) 1854-1972, 1914-04-02

pears to have n deep yoke. but this is
only simulated by an outline of square
dots embroidered in brown. There are
long sleeves cut in one with the blouse
and shaped in about the forearm with a
button trimmed dart and extended far
ing cuff. The neck is cut in and
then filled in with a button trimmed yoke