davidaulloa/AmericanStories huggingface dataset:
The Union times. [volume] (Union, S.C.) 1894-1918, 1915-01-01
The Cotton Loan Fund.

The Cotton Loan Fund committee
are now prepared to receive appiica-
III ior loans from that fund.
The fund consists of 100000, O,0G0,
subscribed by northern and western
banks, upon the condition that in ev-
cry case where a loan is made some
the amount loaned. The northern and
western banks receive Class A GER
tificates; the Southern banks, Glass
tihcates draw 6 per cent interest
from date, and are payable kuarter-
y and mature on or before Febru-
ary 1, 1916.
All applications for loans must be
made by the owner of the cotton to
" pledged through some local bank,
which must agree to subscribe for a
Glass B certificate to the amount of
pne-fourth of the loan. The applicant
Ger, the loan must have some respon-
eslbtlity outside of the cotton on
Which the loan is ODE made; he must
be the owner of the cotton, freed
from any lien or membranes, and
the cotton must be warehoused so
as to protect it thoroughly from the
weather. The warehouse must be
under the ownership and control of
'me other party or parties than the
applicant, and the warehouseman or
the warehouse corporati must have
some substantial responsibility. The
'nplicant must pledge warehouse re-
ceipts for cotton at not more than
cents per pound, basis middling.
Three pre- cent of the face of the
loan is deducted and deposited in a
"Guarantee Fund" This Guarantee
Fund" is used, first to pay expenses;
then t opay any losses which might
be incurred by the holders of Class
A certificates; and then to pay any
losses which might be incurred by the
holders of Class B certificates. What
ever is left is returned pro rata to the
borrowers.
All loans bear 6 per cent interest
from date payable quarterly. If the
cotton is disposed of during any in
termediary period, the interest must
be paid up to the end of the quarter.
These quarters are May l, September
1 and February !, 1916. OF course
all cotton must be insured and the in
surance policy assigned to the Cotton
Loan Fund committee. The local
bank must be responsible for the
prompt payment of the quarterly in.
terest, the insurance premiums and
the warehouse charges.
The bank through whom the appli-
cation is made must forward the ap-
plication, together with a check for
one-fourth Of the amount of the loan
applied for, to the local committee for
the county. This committee for our
county. is: Emslie Nicholson, chair.
man, j. d. Arthur, r. P. Morgan.
After the local committee has pass.
ed upon the application, it is for,
warded to the State committee foi
South Carolina. This committee is
conpised of the following: r. G.
Rhett, chairman, f. H. Pringle, Jr.
Henry Schachte, John M. KinarI, G
G. Rowland
If the application is approved by
this committee it is forwarded to the
Cotton Loan Fund comittee in the city
of New York. If this committe ap
proves of the loan, it will transmit
to the local bank a check for the
amount of the loan applied for, les.
per cent, which will be retained fol
the guarantee fund.
The Union times. [volume] (Union, S.C.) 1894-1918, 1915-01-01
Teachers Examination.

A special teachers examination for
both white and colored teachers will
be held in Union court house at 9
o'clock, Friday, Jan. Is, 1915. All
teachers who have not conformed to
the law must take this examination,
and all those who intend to teach, and
yet who have not received teachers
certificate NUT also take the exami-
nation. H. G. LITTLE,
81 at Supt. Education.
The Union times. [volume] (Union, S.C.) 1894-1918, 1915-01-01
Take Notice.

DIR. Clifton, specialist in disease Of
the eye, ear, nose and throat will be in
Jonesville one day next week, We'd
nesday, January 6. Eye glasses fitted.
Examinations free. No charges to
the ICor. j.
The Union times. [volume] (Union, S.C.) 1894-1918, 1915-01-01
McGraw- Miller.

Mr.. r. l.. McGraw and Miss Annie
Miller of this city were quietly mar
ried in the presence of few friends,
by Rev. l.. l.. Wagnon, at his resi-
dence on Church street, Union. on
Wednesday evening, December 23
The Union times. [volume] (Union, S.C.) 1894-1918, 1915-01-01
Notice!

The regular annual meeting of the
stockholders of the Citizens National
band, Union, S. c., will be held at the
bank Tuesday, January IL, 1915, at
IL o'clock noon.
r. P. Morgan, President.
The Union times. [volume] (Union, S.C.) 1894-1918, 1915-01-01

The injured man was rushed to
Gaffney.
The inquest will be held here TO-
morrow morning.
The Union times. [volume] (Union, S.C.) 1894-1918, 1915-01-01

The man who has been stung once
can usually appreciate loyalty wheb
he finds it.
The Union times. [volume] (Union, S.C.) 1894-1918, 1915-01-01
Cures Old Sores. Other Remedies Won't Cure

fhe worst ca ses, no matter of how long standing.
are cured by the wonderful, old reliable DIR.
Porters Antiseptic Healing Oil. 1t relieves
Pain aud Heals at the same time. CSC, SOC, 81 90
The Union times. [volume] (Union, S.C.) 1894-1918, 1915-01-01

A good man well taken photo
graphs seem out of place away from
the rogues' gallery.
The Union times. [volume] (Union, S.C.) 1894-1918, 1915-01-01
How To Give ouinine To Children.

FEBRILINEis Is the trade mark name given to an
improved Quinine. tits a Tasteless Syrup. pleas
ant to take and does not disturb the stomach.
children take II and never know it Is Ouinine
Also especially adapted to adults who cannot
take ordinary Quinine. Does not nauseate nor
cause nervousness nor ringing in the head. Try
II the next time you need Ouinine for any pur-
pose ASK for 2ource original package. The
name fEBRlLINfs is blown in bottle. 2S cepts.
The Union times. [volume] (Union, S.C.) 1894-1918, 1915-01-01

The inethodical man is apt to be-
come fussy if he lives long enough.
The value of friend in need de-
pends entirely upon whether you need
him or he needs you.
The Union times. [volume] (Union, S.C.) 1894-1918, 1915-01-01

Executors of the will! of j. Finche
Betsill, deceased. 51-3t
The Pleasantville press. (Pleasantville, N.J.) 1912-1929, 1915-04-10
English Stuffed Peppers.

Remove the stems, cut five green
peppers in two lengthwise and take
out the insides. Put the shell in boil
ing water, let them cook five minutes
then throw them into cold water.
Make a stuffing in the proportion of
one cupful of bread crumbs soaked in
stock to one cupful of chopped meat,
with one t~easpoonful of onion
juice, one-quarter of a spoonful each
of savory and thyme, a half-teaspoon-
full of salt and dash of pepper. Drain
the shells and fill them heaping full
with the stuffing. Sprinkle the top
with a few crumbs Drowned in butter
and put bits of butter over them.
Place the half peppers in a deep
earthen dish, pour a half cupful of
stock around them and bake in a mod
crate oven a half hour. Serve the
peppers directly from the oven in the
same dish in which they are baked.
The Pleasantville press. (Pleasantville, N.J.) 1912-1929, 1915-04-10
SPRING BRINGS BIG
FOREST FIRE MENACE

Records of New Jersey show that
during recent years more forest fires
occurred in the Spring than during all
the other months combined. In adj
dition to the monetary loss in ruined
timber, thousands of acres of game
cover was destroyed, the purity of
nearby streams menaced and the dam
ger of floods increased. The New Jer-
sey Fish and Game Commission, hop
ing to aid in reducing the fire damage
during the present year, has asked
every angler and hunter to consider
himself a part of a great public
spirited force seeking to cooperate
with the State authorities in prevent
ing and in fighting forest fires.
Most of the Spring fires originate in
burning the trimmings from felled
trees and in clearing woodlands. The
State is endeavoring to make every
property owner in the pine belt I'M
derstand that it is against the law to
burn slashings when the fire will men,
ace the property of neighbors. The
law makes provision for the issuing
of fire permits without imposing a
burden upon any woodsman. Despite
the heavy penalties provided for in
fractions of the forest fire laws, more
destructive blazes occurred last
Spring than during any recent years,
yet fire wardens secured few convic-
tions for violations.
The Pleasantville press. (Pleasantville, N.J.) 1912-1929, 1915-04-10
MEETING THE NEEDS OF ALL.
Important Point in Housekeeping
Which the Mother Will Do Well
to Remember.

One of the most important points in
housekeeping is planning the dietary
to meet the needs of all members OF
the family. This means that the main
part of the meal is made suitable for
all and to this is added the foods es-
pecially needed by each individual, the
simple light dishes for little children
and the energy-producing foods for
outdoor workers. The choice of these
is always a matter of individual judg-
ment and observation based upon an
understanding of the general princi-
piles of a well balanced diet.
One thing, though, should always
be kept in mind; that where the main
dish of the meal or the dessert intend
ed for adults is too heavy for childish
digestion, some equivalent dish equal
ly attractive to the children should be
provided. 1t may not be wise to let
the children share the pie or rich pud-
ding provided for adults, but when the
more elaborate dish appears upon the
table, rather special pains should be
taken to provide a dainty and tempt
ing dessert for the children. The Gus
tard or rice pudding or fruit daintily
served costs very little trouble and
brings a lot of happiness to the chill
dren who would otherwise feel only it
was a hard thing to be a little boy or
girl when grownups eat just what
they please.
The Pleasantville press. (Pleasantville, N.J.) 1912-1929, 1915-04-10
SOLUTION TO CLEAN SILVER.
Method by Which the Priced Table
Utensils Will Take on a Polish
Without Injury.

Every housekeeper takes pride in
keeping her silver bright and shining,
whether her choicest collection be
great grandmother's treasured tea
spoons or the latest achievement of
the jewelers. art.
But whether her silver is of this
year or of a century ago, the sulphur
in eggs, rubber, natural gas, water,
white tissue paper, and in the white
cloth, so often used in making silver
cases, will turn the best polish she can
put on it to a yellowish brown.
To clean by rubbing with whiting
or any of the silver polishes is a long
and laborious process, and one which
must be repeated frequently; but an
easier method, which does not injure
the silver, may be employed.
Dissolve one teaspoonful of COM
mon salt and one teasponful of soda
in one quart of water, and place in
a galvanized pan. Silver placed in this
solution takes on a polish without
rubbing. To get results it is neces-
sary to keep the inside of the pan
thoroughly clean.
By placing in the solution a small
piece of zinc or the lid of a Mason
jar the use of the galvanized pan be-
comes unnecessary and any kind of q
pan may BIO used.
The Pleasantville press. (Pleasantville, N.J.) 1912-1929, 1915-04-10
REALIZE VALUE OF HONEY.
It's ~Sweetening Qualities Seem Never
to Have Been Sufficiently
Recognized.

Few housewives realize the value OF
honey, yet in sweetening qualities il
surpasses sugar. Grapefruit, for in
stance, is much enhanced by a treat
ment with honey. Prepare as you
would for breakfast when sugar is
used, only prepare the night before.
Spread the fruit with a thick layer of
honey and let stand till morning. 1t
will then be found that the fruit has
absorbed the honey.
Apples baked with honey are an
other delicacy not too we'll known. In
this recipe also the apples are pre-
pared just the same as though for
sugar. For six or eight apples take
four tablespoonful of honey. Mix
with one cupful of fine bread crumbs
and a half teaspoonful each of Gin
namon and lemon extract. Fill the
apples, which have been peeled and
cored, with the mixture and bake in
a porcelain-lined baking dish that has
been well creased.
For bread pudding make a custard,
using n cupful milk and three table
spoonfuls honey and a pinch of salt.
Bring to the boiling point and add
two w~ell-beaten egos. Take from the
fire and stir till cool, then pour over
stale bread toasted lightly and dust
ed lightly with cinnamon. Bake in a
moderate oven half an hour.
Spice cake can be much improved
by using honey instead of sugar.
Cream together one scant cupful but
ter and one and one4half cupfuls
honey. Add alternately two we'll
beaten eggs, one-half cupful milk,
three cupfuls flour in which two tea
spoonfuls baking powder have been
sifted, one cupful each of raisins and
currants and one tablespoonful all
spice. Bake in a moderate oven until
brown.
The Pleasantville press. (Pleasantville, N.J.) 1912-1929, 1915-04-10
Cherry Cream.

One tablespoonful gelatin, two eggs,
half cupful cream, two cupfuls canned
cherries, three-fourths cupful sugar.
Dissolve the gelatin in a little of the
juice from the cherries. Make a Gus
tard of the yolks of the eggs and the
rest of the cherry juice. Add the
gelatin to the boiling mixture, and
lift at once from the fire. In turn,
add the sugar, the cream, whipped,
and the whites of the eggs stiffly
beaten. Mix thoroughly and add cher
ries. Turn into mold, and serve very
cold. If the cherries do not sufficient
ly color the cream, do this artificially.
If the cherries have been canned with
plenty of sugar omit part of the sugar
called for in this recipe. Cherry
cream is excellent served with broken
lemon jelly.
A simple cherry cream may be made
with tapioca. 1t is, however, a dish
more suited to a family dinner than
"a company luncheon.
The Pleasantville press. (Pleasantville, N.J.) 1912-1929, 1915-04-10
MADE R o
Preparations that have met with
Approval.
Salad is Something That is Gener
ally Appreciated-Desirable Recipe
for Orange Cookies-Jelly a De-
icacy Always High in Favor.

An orange salad is somewhat out
of the usual, but may not be generally
relished. To prepare it, peel a ripe
orange thoroughly, cut it in thin slices,
and remove the pips. Sprinkle each
slice with salt and pepper, and then
add four or five drops each of good
salad oil and vinegar on each piece.
A little cayenne pepper is an improve
ment.
Orange COOkies-Beat to a cream
half a cupful of butter, add one cup
full graduated sugar, grated rind of
one orange, n egg beaten light, a
quarter cupful of orange juice, two
cupfuls or more of flour and four level
~teaspoonfuls of baking powder. Roll
into a sheet, cut into shapes, set into a
baking pan, dredge with granulated
sugar and bake in a moderate oven.
Orange Jelly.-A recipe for orange
jelly comes from the domestic science
department of the University of Cali
fornia, that land of oranges. 1t should
be of interest to many women Try it.
l. To one dozen small oranges, take
two lemons. For large oranges take
three lemons. If the oranges are sour,
no lemons will be necessary. Oranges
are not so apt to be bitter after the
middle part of the season as those
taken at the first part of the season.
Slice the oranges and lemons without
peeling.
2. Place the sliced fruit in a stew
pan and add barely enough water to
ovef.
8. Bring to boiling and boil very
slowly for 40 to 60 minutes.
A. Press the heated juice through a
heavy cloth to get rid of most of the
particles.
5. Heat the juice to boiling and as
soon as it reaches boiling, take it off
the fire and let it stand in a quiet
place over night.
6. Decant off the clear liquid and
filter and strain the sediment left in
the vessel through a heavy flannel.
T.. Place the filtered liquid and the
decanted liquid together and to each
pint of liquid add one and one-fourth
to one and one-half pints of sugar.
Most juice will make a jelly with the
smaller amount of sugar, while some
requires the higher amount.
8. Heat to boiling. Boil slowly and
skim.
8. Pour into glasses.
10. Cover with melted paraffin as
in ordinary jelly making.
The Pleasantville press. (Pleasantville, N.J.) 1912-1929, 1915-04-10
Colonial Fritters.

One cupful of fine bread crumbs,
heat a cupful of milk and pour over
them, and set aside to cool, then beat
smooth and add yolks of two eggs
beaten with a tablespoonful of sugar.
Sift together one cupful of flour, a
little salt, about o~ne-fourth of a tea
spoonful of grated nutmeg and CHINA
mon, two teaspoonfuls of baking pow
der and add to the mixture. Beat
we'll, then fold in the beaten whites,
beaten to a stiff froth. Fry in deep
fat, roll in powdered sugar and serve
with a sauce. Half a cupful of cur
rants, Toured and added to the mix
ture makes it nicer.
The Pleasantville press. (Pleasantville, N.J.) 1912-1929, 1915-04-10
use FOR "LEFTOVERS'
HOW THE SECONDARY PARTS
MAY BE UTILIZED.
Excellent for Hash or Other Light
Dishes if Properly Prepared and
Highly Seasoned-Saving the
Sour Milk or Cream.

The following advice about cleft.
overs will contain nothing new to the
good cook or the experienced house
keeper, but it is just what the aver.
age American home cook needs, fol
she rarely knows how to make gooo
use of leftover meats, vegetables ano
other foods, which too often find then
way into the garbage pail. This adj
vice is taken from a pamphlet issued
by Mayor Mitchel's food supply com
mittee. The pamphlet, which is full
of good recipes, will be sent free to
anyone who cares to write for it to
the committee at the city hall, New
York:
Leftover Meat.-Do not reheat
leftover cooked meat for a long time
at a great heat, as this will make the
meat tough.
Leftover cooked meat will be much
more palatable if highly seasoned.
Leftover beef, lamb, mutton and
veal are excellent for hash, scalloped
dishes. croquettes, a loaf and salads.
Leftover beef, lamb or mutton
make excellent stews with the addi-
ton of any leftover vegetables. Any
leftover meat, vegetables and gravy
may be used to make a meat pit.
A leftover ham bone will greatly
improve the flavor of pea or bean
soup.
Any kind of cold meat may be
chopped and used in an omlet, or,
combined with rice and tomatoes, used
for a scalloped dish.
Sour Milk or Cream.-No sour milk
or cream should be wasted. Put it
into an earthen or glass jar, little by
little, until you have half a cup or a
,cupful. AS soon as it thickens use it
for cottage cheese, griddle cakes, bis
cults, cornbread or gingerbread.
Sour cream may also be used for
filling for cake.
Cheese.-All the little dried pieces
of cheese should be grated and put in
a covered glass jar. These cheese
crumbs are excellent for many made
over dishes and are particularly good
with starchy foods, such as potatoes,
macaroni, etc.
Very tasty crackers can be made by
spreading this grated cheese on crack
ers, seasoning them and then putting
them in the over for a few minutes.
The Pleasantville press. (Pleasantville, N.J.) 1912-1929, 1915-04-10
Freckle-Face
Sun and Wind Bring Out Ugly Spots
How to Remove Easily.

Here's a chance, Miss Freckle-face,
to try a remedy for freckles with the
guarantee of a reliable dealer that it
will not cost you a penny unless it
removes the freckles; while if it does
give you a clear complexion the ex-
pense is trifiing.
Simply get al ounce of othine-dou-
BILE strength-from Thos. F. Crawford,
or any druggist, and a few applica-
tons should show you how easy it is
to rid yourself of the homely freckles
and get a beautiful complexion. Rare
ly is more than one ounce needed for
the worst case.
Be sure to ask the druggist for the
double strength othine as this is the
prescription sold under guarantee of
money back if it fails to remove
freckleS.-adv.
The Pleasantville press. (Pleasantville, N.J.) 1912-1929, 1915-04-10
Pork T~enderloins.

Pork tenderloins are delightful,
whether broiled or baked. For broil-
ing they are usually split and brushed
with butter. When cooked in the oven
q delightful way is to split them al
most through. Make a s%tuffing as
for fowl, using fine crumbs, a season.
ing of salt, pepper, little fine thyme
and grated onion and two tablespoon
fuls of melted pork fat or butter for
each cupful of stuffing. Spread a thick
layer of this over one Of the opened
loins, cover with a second loin and tie
together in three or four places.
Roast in a quick oven, basting often.
The Pleasantville press. (Pleasantville, N.J.) 1912-1929, 1915-04-10
MAN TAKES HIS OWN MEDICINE
is AN OPTOMIST

He has absolute faith in his medi-
cine-he knows when he takes it for
certain ailments he gets relief. Peo-
pie who take DR.. Kings New Discov-
cry for an irritating cold are optim-
ists-they know this cough remedy
will penetrate the Innings of the
throat, kill the germs, and open the
way for Nature to act. You can't
destroy a Cold by superficial treat
ment-you must go to the cause of
the trouble. Be an optimist. Get a
bottle of DR.. Kings New Discovery
to-day.zadv.
The Pleasantville press. (Pleasantville, N.J.) 1912-1929, 1915-04-10
USING FRUIT THAT is SOFT.
Various Methods by Which 1t May Be
Prepared in Appetizing Way
for the Table.

Any fresh fruit that has become
soft should be cooked at once with a
little sugar added to make a sauce, or
it can be made into jelly.
Any; leftover canned fruit may be
rubbed through a sieve and used for a
auce 1t may be put into ice cream
or nodded into a cornstarch or rice
mixture.
Apple parings and cores should be
stewed to a pulp and then strained.
This will make a jelly which, spread
on apple tart, will greatly improve it.
1t ear also be used for favoring tapi-
oca pudding.
Orange peel and lemon peel may be
used for 1avoring sauces and stewed
fruits. They can be dried and kept
in a g~lass-covered jar until used.
The Pleasantville press. (Pleasantville, N.J.) 1912-1929, 1915-04-10
Some Forms of Rheumatism Durable

Rheumatism is a disease character
lied by pains in the joints and in the
muscles. The most common forms
are: Acute and Chronic Rheumatism,
Rheumatic Headaches, Sciatic Rheu-
matism and Lumbago. All of these
types can be helped absolutely by APP
plying some good liniment that pene-
Liniment two or three times a day to
the affected part will give instant re-
lief. SloanIs Liniment is good for
pain, and especially Rheumatic Pain,
because it penetrates to the seat of
the trouble, soothes the afflicted part
and draws the pain. "Sloan's Lini-
ment is all medicine" Get a 25c bot
tie now. Keep it handy in case of
emerpencv.-adV.
The Pleasantville press. (Pleasantville, N.J.) 1912-1929, 1915-04-10
Stale Bread.

Small bits of stale bread may be
slowly dried in the oven until crisp
and brittle, then ground in a meat
chopper or rolled. These bread
crumbs should be kept in a covered
glass jar, and may be used for frying
croquettes, etc.
Larger pieces of stale bread may be
eaten with soup in place of crackers
or used to make c%routons for soup
%(croutons are little squares of bread
fried in fat. They are usually served
with pea, bean and creamed soups).
Small pieces and broken slices of
stale bread may be used for stuffing,
for griddle cakes, bread omelet and
buildings.
The Pleasantville press. (Pleasantville, N.J.) 1912-1929, 1915-04-10
Independent Women.

Mrs. Havelock Ellis was the first
person to come out with the public
statement that the happiness of wo-
men depends upon their economic in
dependence. She is not SO much in
favor of suffrage as in work for all
women. President Taft has said the
same thing in a newspaper interview.
He believes that every girl should be
trained in some occupation which, if
followed, would make her independent
of marriage as a means of support.
The Pleasantville press. (Pleasantville, N.J.) 1912-1929, 1915-04-10
Salmon.

One way to serve it is to spice it in
this way: Remove contents from a
can and crush all the bones and re-
move any bits of skin. The bones
should not be removed for they are
pure lime and we get too little lime
IN our foods 10 waste a bit. Spice
enough vinegar to cover the salmon
and heat it until it is almost boiling.
Pour this over the salmon and set it
aside to steam and cool, but cover it
well. This should stand for "a hours.
1t is the richest of all spiced fish.
The Pleasantville press. (Pleasantville, N.J.) 1912-1929, 1915-04-10
Dried Lima Bean PURGE.

Let one and a half cupfuls dried
lima beans soak over night in cold
water. Wash and rinse, cover with
boiling water and let simmer until
tender and the water is reduced to
barely enough to keep the beans from
burning. Mash the beans and press
them through a sieve. Add one-fourth
cupful butter, a teaspoonful or more
of salt, a dash of black pepper, and
if needed a little cream. Beat until
light and fluffy. Put through pastry
bag.