davidaulloa/AmericanStories huggingface dataset:
The Birmingham age-herald., 1914-08-23

half torn off so that the meat cannot be lifted without the soied hands of the messenger boy coming into contact with ii? l am not asking if you know enough about the source of the meat supply to be sure that it comes from healthy cattle, slaughtered under sanitary conditions, that it is properly packed and handled That you may consider remote. but the immediate treatment of the meat is a matter for your attention.
 You may tell me that the cookery of the meat destroys germs, and in a way this is true. If it is a matter of indiffer- ence to a housekeeper how much dirt meat acquires in it's progress to her table, l have nothing more to say. But don't believe you are that sort of house. keeper. and if you have not made pro- test against lack of carer off meat it. is because it has not occurred, to you
 There Is some force in the statement that cookery is purifying, and since meat and fish and a good many vegetables are submitted to this, there may be less dan ger in their surroundings than in those of other items of food. How about your salads and your fresh fruits, such as berries? From what sort of places do you buy them and in what condition do they enter your home?
 l know about the stands on which a good many of them are sold. The baskets of salad and the boxes of berries are ex- posed to the wind and the dust and the flying germs, absolutely unprotected. Occasionally you see dealers displays covered by nets or by isinglass, but he is the rare exception. As a rule his wares are free to flies or other insects, and to any kind of bacteria which choose to settle on them. We buy from the ped dler who has hawked his merchandise through dirty, blowy streets and we feel it wiser not to investigate the kind Of handling to which they may have been subjected before they come into our hands We rinse the berries and we wash the salads and try to believe that the
The Birmingham age-herald., 1914-08-23
Insdniidry Shops.

Untidiness which amounts almost to in- decency prevails in many of the bakeries and delicatessen shops. Not only do they leave cooked food uncovered and exposed to dust and files: they do not keep the dishes holding the food clean. nor the utensils with which 1t Is served Worse than that even can be found. I have clear recollection of going into bakers shop one hot summer day to buy some buns for lunch and seeing tho saleswoman take up the hat she had just been wearing from on top of the buns. where she had tossed it when she came in heated from walking! Needless to say. I changed my mind as to the purchase of the buns.
 I put that experience alongside of an- other with a bakers shop. I had paused outside the window to decide which of a number of attractive looking cakes should select when beheld three or four reaches gambling over the sweets had intended to buy. That was another time determined against purchasing. Hardly a day passes that do not see loaves of bread being delivered unwrapped at res- taurants or private houses by the hands of men who could not take prize for cleanliness. The bread may have been made and baked in absolutely hygienic surroundings, but after 1t has passed into the hands of the retail dealer and his de- livery men 1t is beyond the control of the manufacturer. Then 1t Is the part of you who are housekeepers to insist that cer- tain care shall be taken of the food yov mean to consume
The Birmingham age-herald., 1914-08-23

ings. and that inspection and criticism are invited am glad to believe all this what do not like to have to know Is the fashion in which the flour is treated when 1t is in the bag on it's way from the mill to the pantry.
 To begin with. examine the bags. Most of them are made of loosely woven cloth whose interstices permit the admission of dirt, germs, dust, and other contamina- ton. They also admit moisture, which the flour readily absorbs, Such bags are lifted and lugged about by dirty hands; they are dumped in the streets hauled on unclean trucks; piled on filthy docks and station platforms with no consideration whatever for the nature of the contents. It Is not pleasant to reflect upon the state of these after they have passed through few of such experiences.
 More than this the flour is frequently stored in unsavory surroundings Bags of flour may be piled near bags of ferti- lizer, stacks of hides. or of chemicals; flour is not guarded from evil fumes any more than it is from dampness or dust. and after this 1t is delivered to the con sumer in the original bag in which 1t left T to the washing We give our contaminated vegetables and, fruits. True, it is used in cookery and the heat fortunately de- stroys much of the infection it has accu- mulated on its travels, but even heat does not kill dirt; 1t does not conquer the musti- ness which marks flour which has been kept in damp place; and such flour is quite likely to breed maggots or weevils before it is used.
 l might go on indefinitely with regard to other uncooked foods Those sold in bulk should always be suspected. The package whether this be a tin box or can or pasteboard carton, is the protection of the buyer since 1t not only incloses the food and guards 1t against contagion but gives the name of the manufacturer as an insurance of the excellence of the product As I have said before this is the only method by which one may be positive of
The Birmingham age-herald., 1914-08-23

'.' '' '' ''' '''s s,s ''' :,
 don't mean by this to cast any
 reflection upon your care of the kitchen and cellar and pantry If you are a wide awake housekeeper you have not waited until now to recognize the peris as well as the unpleasantness of dirt. I have no doubt that your windows are screened; that you fight the filth carrying, disease distribut- ing fly by every means in your power: that you pay due attention to the condi- ton of your garbage can; that you keep your refrigerator secured and sweet; that you do not allow scraps of food to accumulate or to be left where they will feed vermin.
 All these things you will assure me are matter of course in your home, and it Is quite possible that you may feel lit- tie resentful al my suggestion that there is any room for criticism of your methods of looking after your food.
 Very likely there is not. after it Is once n the house. But what care is taken of It before it comes to you? Where was it kept, how was it kept, how was it han 6led in the course of preparation and of transportation between its starting place towards your kitchen and its arrival here?
 If you have never thought of this before I advise you to give a little consideration to 1t now. for the sake of your family and yourself There was time when it was unsafe to inquire too closely into condi- tions if we meant to have any comfort or peace in our diet. Certain superficial precautions we strove 10 observe, but when we looked more minutely into the circumstances under which our goods were prepared We were likely to be brought to the state of mind of young woman know who after lecture on pure food said she felt that she would have to live on potatoes baked in their skins and eggs boiled in their shells for the rest of her life.
 Of late years the pure food enthusiast has been abroad Tn the land and as re- suit we have had inquiries and reforms. Great have been the improvements these have wrought but there are still many abuses to be remedied. and I believe the cure for them is in the hands of the house. keepers fully as much as in those of the lawmakers.
 Let us look for moment at some of the at the common, everyday details.
The Birmingham age-herald., 1914-08-23
Clcan Meats.

In the first place, how is the meat kept which you give to your family? Is 1t stored in an Ice box away from the dust and flies. or is it hung out on hooks or displayed in window or on a counter, unprotected by wire or glass? Are the surroundings in which it is sold clean and sweet or evil smelling and dirty? When the meat is cut off is it wrapped in oiled paper at once or thrown down on the counter to await the convenience of the delivery man? When it reaches the house it is covered with paper, or is this
The Birmingham age-herald., 1914-08-23
Would Donate Ear Trumpet.

"I Irecently saw in the Corner an appeal for an ear trumpet. have one that was my mothers which I will gladly pass on to some one who needs it.. f'
 MRS. M. L. B. Ear trumpets are always in demand. and I will be happy to give the address of Mrs. N L. B. to applicants. The ad part Of such an oifsr is that only one pse. son can get the benent oft
The Birmingham age-herald., 1914-08-23

experience, which I would love to print here if space were not limited. As 1t is. have given the recipes which I have thought would be of most value to house. keepers. have never put up apricots and rhubarb in combination, and if the former fruit is not to be obtained should think its place could be taken by peaches and have a good result. Such sugges- tions as Mrs. F. W. K. gives are extreme ly practical and I shall be pleased to hear from her again. know she will pardon me if call to her attention the fact that we have not room enough for many long letters and that if she will put her hints into brief form they are much more likely to be printed. and thus come to the mo- tiee of housekeepers to whom they will be of practical assistance.
 j: i;
 Kohl-rabi
 Will you kindly inform me of method 10 cook kohl-rabi? How large must 1t be when ready for use? We are having our first experience with this vegetable and know nothing whatever about it.
 "E. A. H." The koh-rabi is fit for the table when 1t Is about the size of a small turnip As you know. the roots develop above ground, and you may the more easily ascertain the period when 1t should be gathered. If allowed to become too large it is likely to be tough and flbrous. To cook kohl- rabi wash it carefully. trim of the tops. and boil the vegetable until tender in two waters, changing from the first when the vegetable shows signs of softening little and adding tablespoonful of vinegar to the second water. When done peel off the outer skin, pepper and salt, and serve the kohl-rabi with white sauce. Make this by cooking together a tablespoonful of butter and one of flour in a saucepan until they bubble, pouring half pint of milk upon them. and stirring until the mixture is smooth and thick. Put with 1t half teaspoonful of salt, since you have already sprinkled salt on the vege- table, add at the last moment, just syou take from the fire, teaspoonful of lemon juice, and pour this over the kohl-rabi Or if you prefer you may make plain drawn butter. using the same proportions of butter and four. but substituting a cupful of hot water for one of milk, sea soning with salt and lemon juice in the same manner
 Dy lhoSc WtiO are IOHu or plants or the turnip family kohl-rabi will be found very good. If preferred the vegetable may be cut into pieces after boiling, in- stead of serving whole. It is much liked by Germans and makes good variety for the American table.
 <: <
 Blackberry Cordial.
 Will you please print a recipe for blackberry cordial and one for sweet grape wine7 c. N. A. !" Select ripe and juicy blackberries for this. Ewher the wild or the cultivated may be used. Many persons hold that the wild bsrr4es have the better flavor Pound
The Birmingham age-herald., 1914-08-23

their experience as further encourage ment to the partially or totally deaf?
 * I:
 Grape Juice and Wine.
 Grape juice: Put two quarts of grapes in a double boiler with one cupful of cold water heat slowly, and cook gently until the grapes are soft. Put through fruit cupfuls of juice. heat to just below boil ing, and keep 1t at this for an hour Bottle and seal
 Fermented grape wine: Mash -four pounds of grapes. put in a crock with a gallon of water. leave in a cool place for three days, stirring often. Strain off the liquid. squeeze the pulp, add three pounds of sugar, stir until dissolved. and put into a barrel, covering with light cloth stand in dry, cool cellar and when fer mentation stops put the cover on the bar rel. Leave all winter, rack off in the spring. bottle and seal
 * .:
 Vdludble Conserve Recipes.
 would like to tell the Corner of conserve have made by mixing rhubarb and apricots. using six pounds of apricots to four pounds of rhubarb, four pounds of sugar, and one teaspoonful of cinna- mon if you like the flavor of this. If not. it may be omitted. Let the fruit come to boil over a mild heat after the scum which rises on the fruit has been skinned off. Add the sugar. stir until
The Birmingham age-herald., 1914-08-23
Asks for Something 10 Read.

'' am shut-in and never get anything to read except when some one gives mo something of that kind. If any one will send me some magazines will read them and pass them on to some one else. am bookworm. and I just sit all day with nothing to do. so that if it were not for books and papers I believe I should go crazy. l will so grateful for anything ot the sort and will pay charges on them.
 MRS. J, E. C." Here Is a chance for some one to gather '' fragrant memory" hope the shut. in may b. aided by the books and maga- zines she longs for and that she in turn may be helped by the example of which the story is told in the preceding letter to make friends for herself who will chess her loneliness.
The Birmingham age-herald., 1914-08-23
x x Keeping Flour Clean.

Keeping Flour Clean.
 l would like to know if any of you think I have oyerstated the situa tion How many of you insist upon cleanliness in the surroundings of your green foods and refuse to buy such articles as cannot be cooked except from merchants who keep them properly guarded against dirt and infection? Suppose we go a little further What do you know of the way
The Birmingham age-herald., 1914-08-23

the quality. of any kind of prepared food, and if you who are housekeepers buy the articles sold in bulk you must be ready to take the consequences in unwhole- someness, lack of cleanliness In preparar tion, and possible adulteration.
The Birmingham age-herald., 1914-08-23
Blackberry Cordial.

Will you please. print a recipe for blackberry cordial and one for sweet grape wine7 c. N. A.
 Select ripe and juicy blackberres for this. Either the wild or the cultivated may be used. Many persons hold that the wild bsrr1ss have the better flavor. Pound and sQueese enough of them through . 4oarse muslin bag to make q quart of
The Birmingham age-herald., 1914-08-23

juice. An excellent method is to put them through a vegetable press first and then strain the juice In muslin or cheesecloth bag. Turn the juice into porcelain lined or agate iron preserving kettle with one pound of granulated sugar, one teaspoonful of ground cloves two teaspoonfuls each of ground cinna- mon. and allspice and grated nutmeg The spices should be mixed and tied up in little bags or pieces of thin muslin, Stir until the sugar is dissolved. bring the mixture slowly to boil. and after this point Is reached cook steadily for fifteen minutes. Remove the scum that rises to the top in cooking, pour the sirup into an earthen jar. cover closely while it cools When it Is perfectly cold take out the spice bags with strainer, add a pint of good brandy to the sirup. bottle. seal closely. and lay the bottles on their sides in cellar or other cool place. This cordial will keep for several years and improve with age It Is most useful in attacks of summer complaint and kindred disordera
 i: +
 Needs Magazines.
 In connection with my school work need several hundred magazine pictures with children, etc. You cannot realize the desperate effort am putting forth to ob- tain the above. If Mrs. w. F, who ofrers magazines, would let me have sono of hers would greatly appreciate the favor.
 l.. G. l am sorry to say that all of Mrs. w. Els magazines had been bestowed else where before this letter arrived. Cannot some one else grant l.. e. g wish and SUD- ply her with the periodicals and pictures she needs in her school work?
The Birmingham age-herald., 1914-08-23

their experience as further encourage ment to the partially or totally deaf?
The Birmingham age-herald., 1914-08-23

oW much attention do you pay to -- the cleanliness of your food sup
Bisbee daily review., 1914-01-25
HOT OVER FIGHT RULING

PRESCOTT The Miner prints the following as an expressive of Pres cctt opinion regards the recent No Fight" ruling: Phoenix has long since passed that stage of natural in tellect where sporting blood counts for something in the makeup of the average man. hotly declared local sportsman yesterday. Why, it s-ems almost ridiculous to believe that those fellows down in Phoenix can gloat over us in this special incident. But they do. Simply because we are fight ing what we believe an unjust move. those Phoenix sports out of pure jealousy because they don't possess the necessary backbone to conduct their own battles are doing all they can to hamper us and make this an uneven fight
Bisbee daily review., 1914-01-25
THE COM MON LAW

There is good deal of talk in Congress about making the sherman law specific It is the virtue of the law that it is specific Every State in the Union has plenty of specific laws in the form of statutes which by everybody says the New York World.
 New crimes may call for laws. but monopoly in all it's forms is a crime. It dealt with un- under law. The sherman antitrust law is the ancient common reduced to modern statutory terms. If the Gedera Gov ernment had adopted the common law as most States done. there would have been no need of the sherman law
 In practice, whether by intent not but mostly by intent changes wrought in the law by statute have nearly always reduced its severity Common law methods procedure and punishmens of many oenses were drastic find favor with civilization growing In liberty and humanity In the matter of expressing and forestsing Great Britain itself adopted statutes modifying the law, and finally repealed them all To make the sherman act more specific is not to strengthen but to weaken it. Wise Congress may be- possibly by its enacmens phase of will kill monopoly. 1t will kill the hope of jus
 ce It will open up and endless contentious for lawyers and litigants. i, sn 4. n
 The sherman law is wisely written in general terms It can be made it the guilty like garment It need cause no innocent dsquiet From the very spirit it, honest executives, prosecutors judges and jures may draw energy in support of the peoples will
Bisbee daily review., 1914-01-25
Sunday Morning, January 25, 1914.
ACTOR ANDY" CARNEGIE

A braw lad is Andy" Carnegel
 If future generations lack the vivid imagination sary picture adequately what sort of the Iron Master after viewing the Carnegie library buildings and he Carnegie-given books. they stimulate their faculties by seeing him in thousands yards of moving picture films Many less modest have welcomed the opportunity perpetuate themselves in the movies
 Mir. Carnegie got himself up handsomely for his part He is described appearing in a natty sack buttoned snugly about him and looking commercially While the fast.turned handle of the clicked as machine recorded every gesture phil anthropist his words upon cylinder of pho rograph adjusted as to synchronize with the motion pictures.
 In the studio to which Mir Carnegie was conducted in New York, there hustle and hurrying about incident the work of staging several different produc tons. He and those with him much interested and the way the study" in which he play his part. the work cut for him was explained.
 MT Carnegie escorted to one side of the large where the scurry for library had been arranged It represented we'll furnished just such a would expect find fin the home of fond of ploring his books Mir Carnegie needed few instructions for actors part In the center of the table and beside 1t the star" took his stand
 The the moving picture machine sighted his camera be that the distinguished lecturer within range of the ense and the phonograph machine carefully inspected MT Carnegie looked on with interest and chatted with his friends When the announced ready" the others stepped back leaving the Laird of Skibo alone in front Of the
 Mir Carnegie spoke for about five minutes and he praise for his ability moving picture actor from the professionals who watched him. His topic the duties of wealth. and he quoted from of his written works upon the subject He repeated some of regarding wealth which he gave utterance to when he first began to give away his great fortune
 repeated that he believed that the day would come when would die dsgraced who left millions which they should have distributed in fe and that the worlds approval would be given those of whom after death 1t could truthfuy said that they lived without ostenta ton and died poor.
 He spoke of the rich and the poor as classes and told duties and responsibilities of those having wealth these who have 1t not He asserted that wealth ferred fame although it might buy titles and other things of that sort
Bisbee daily review., 1914-01-25
COMMODORE BENEDICT
 30 YEARS OLD

NEW YORK, Jan. 2i.-Commodore E. c. Benedict. for many years lead ing figure in financial and yachting circles in New York. ieached his eighthieth Frthday anniversary to- day. He expects to live to enjoy quite few more birthdays. as the members of his family for several generations have lived to an average of eighty-hve years. |. Mir. Benedict spends the greater part of the year, when he Is not aboard his yacht, at his home in reenwich. Conn. He has been more or less closely connected with the banking and brokerage busi- ness in this city since 1850. when he became clerk in stock and brck. CTS office. Some years later he em- parked in business for himself, He originated the old Exchange Bank. which grew out of gold speculation during and after the civil war. and in later years he made the handling OF gas stocks his specially. aIr. Bene- dict was long { close personal friend of roven Cleveland.