davidaulloa/AmericanStories huggingface dataset:
Cheraw chronicle. [volume] (Cheraw, S.C.) 1896-2005, 1915-07-22
EFFORTS TO DECEIVE
Sir Edward Carson Charges Conspira.

London, July 1.-Today's hearing
Of the meat packers case In the Bri-
tish prize court was occupied by the
attorney general, Sir Edward Carson,
in presenting the crowns argument
for the condemnation of the Norweigis
an steamers Alfred Noble, Kim and b.
ornsen, and the Swedish steamer
Friedland.
The attorney general produced a let
ter that had passed between the Messrs.
Aschers of Hamburg and the American
packers and asserted it contained frank
statements Of efforts being made to de-
ceive. and showed, that reeXpOrtatiOn
Of goods from Denmark was desired. :.
A letter from the Aschers to one Of
the claimant firms, said the attorney.
general read:
I'VE shall have to take chanc. and
We hope the little lot will slip
through"
I'VE shall have otake chance and
The attorney general agreed with
the suggestion of the judge that the
American packers naturally supply
any one with goods who pays for them
and added that they had perfect
right to supply Germany if they could
get their goods through, but the sugges-
tion that Great Britain should derive
no advantage from her sea power in
time of war, he said, was untenable.
The cases were adjourned until next
Tuesday on account of pressure of
other court business.
Cheraw chronicle. [volume] (Cheraw, S.C.) 1896-2005, 1915-07-22
NEW ICE HOUSE.
July IA, 1915.

I wish to inform the public that 1
have opened up a new Ice House on
Front street, and I solicit share Of
the patronage Of the good people OF the
city. Ice will be sold in any quanti-
ty and at all hours at the ice house,
and my wagon will deliver right at
your doOr-and you can pay the driver
the cash or you can secure coupon
books.
o. r. BRASWELL.
Phone 25
Cheraw chronicle. [volume] (Cheraw, S.C.) 1896-2005, 1915-07-22
WANTED-LADIES
Phone 25

Wanted, 25 ladies for winding de-
partment, Private work room. Sanitary
and pleasant work. Good pay. Apply
by Letter, Enclose three signed letters Of
reference relative to moral character
with application. References to be
from prominent and reputable business
people, Preferably one to be from your
pastor. No experience necessary.
Sumter Electrical Co. Sumter 8. O.,
Cheraw chronicle. [volume] (Cheraw, S.C.) 1896-2005, 1915-07-22

Notice is he en- that there
vii be a meetf the stockholders
of the Merchah( armers Bank at
chsrav, $. G, eth day 1.9 Of A9,
gust, 1915, for Irpose of consid-
erlng the followfl matters:
1st. Taking pl Per steps 10 enter
the National Reserve Association.
End. With that in view to take steps
to reduce the capital stock Of the Bank
to $10O,O00.0O, and to organize a Trust
Company of twenty-five thousand dol
lars in lieu of the twenty-five thousand
dollars Of bank stock retired-the stock
in said Trust Company to be issued In
exchange for the retired bank stock.
By order Of the Board of Directors:
W. F. STEVENSON,
President.
July II, 1915,
Cheraw chronicle. [volume] (Cheraw, S.C.) 1896-2005, 1915-07-22
Office Of
COUNTY SUPERINTENDENT
OF EDUCATION.

Office open every Saturday and
the first Monday of each month.
Subscribe To The Chronicle
Cheraw chronicle. [volume] (Cheraw, S.C.) 1896-2005, 1915-07-22

All Cards Of Thanks, Resolutions OF
Respect, Obituaries, OF notices OF other
nature not Of public interest, and all
notices CT q personal nature is charged
for at the rate of one cent per Word
for each Insertion. Such meter. Is
not news. =
The Birmingham age-herald., 1915-07-25
CANNING AND PRESERVING c.

pepper, and take the beans out of the pot with a skinner. I have my jars stand ing close by in a pan of hot water. Put in the beans until the jars are full to the top. boil up the water they were cooked in and skim 1t, and then All the Jars with the liquor until they are over flowing. have the lids and rubbers close at hand and screw down the tops at once. Always be sure that the rubbers are soft and flexible. for If they are hard and stiff they will crack and admit the air.
 "I have two ways of canning tomatoes. For one use the medium sized tomatoes and have them all as nearly the same size as I can. I drop them into boiling water and then slip off the skins and cook the tomatoes few at a time-just enough to i'll one jar. If the tomatoes are a fair size you can't put in more than six or seven. put the tomatoes Into boiling water, cook them for eight minutes, take them out with skinner, pack them into the jar. fill up with the boiling water, and seal. They are good and by doing jar or two day get quite large supply by the end of summer.
 When I can stewed tomatoes scald and peel the tomatoes, put them In a preserving kettle. bring to a boil. and cook for fifteen minutes. I pour ofr the extra liquor. season the tomatoes with salt and a little pepper. and can them boiling hot. sealing at once.
 For corn and tomatoes boil twenty five ears of corn tender cut the corn from the cobs while it is hot peel and chop up a couple of dozen ripe tomatoes, mix these with the corn. salt to taste, and bring to hard boil in preserving ket- tie. I only cook for two minutes after they have come to the boil, then turn them into the jars and screw the tops down at once
 "I hope this letter may help some other housekeeper. R. T. J."
 lam sure 1t will be of genuine assistance to all housekeepers who have vegetables to put up and I only wish had another like it containing instructions for can ming fruit. As it Is I take pleasure in giving these and few directions for pre- serving from my own experience.
 CANNED PEACHES.
 Peel and stone firm, ripe peaches. cut ting each in half and dropping the pieces into cold water When all are done allow cup of sugar to each four quarts of fruit, put cup of water in the bottom of preserving kettle. on this a thick layer of peaches, sprinkle these with sugar. add more peaches and sugar, and con tinue in this order until all are used Set the kettle at the side of the stove or over a low flame. bring slowly to a boil. and cook for fifteen minutes. Can while boil Ing hot and seal immediately. A safe precaution Is to invert thick plate In the bottom of the kettle before putting in the fruit This is the best protection against scorching and sticking.
 CANNED PEARS.
 Peel firm pears of uniform size. drop ping each into cold water as soon as pared. Do not remove the stems and be sure tha the pears are perfect, without specks or worm holes. Allow quart of water and half pound of granulated sugar to every quart of fruit; bring the sugar and water
The Birmingham age-herald., 1915-07-25
Boiled Salad Dressing.

"Win you kindly give me recipe for boiled dressing for salads? I would be much obliged. M' M' G'
 The following is the best boiled salad dressing have eyer eaten and l am glad to make it better known: Beat to cream one tablespoon of flour and one of butter. whipping it with a fork; stir in one egg beaten light, one scant teaspoon of white sugar, and one half teaspoon each of pep per and mustard; add four tablespoons of vinegar and put all in a saucepan over the fire. Cook slowly, stirring constantly until the sauce is smooth and thick. then take from the fire, add salt to taste. turn into a bowl, and put in cool place. It should be thoroughly chilled before 1t is to be used. and whipped cream must be stirred into 1t to thin 1t to about the con- sistency of mayonnaise dressing This Is especially good to use upon salads made of cooked vegetables. such as peas. string beans, etc.
The Birmingham age-herald., 1915-07-25
MARION HARLAND'S HELPING HAND.

for board and clothes. Do you suppose some of the Cornerites would help me to decorate my room? I would like very much to have some pennants. If any one has few to spare. They would help much in decorating the bare wells. am lonely at night, and the sight of the pen nants would cheer me up and make the long hours seem less doieful. l am your servant for anything l can do to help in any way. Maybe there Is some one 10 whom could write cheering letters, and. if so. would like to get her address.
 "M. V. H.
 l am sure there must be girls who will help out this lonely sister. Not only pen nants would be of value in decorating the bare walls and rendering the room more cheerful but some of the pictures which accumulate in every home-cut from the magazines or saved from the daily papers might be of value. know have only to print this request to insure generous re- sponse, and I will send the address of M. V. H. on application, either to those who wish to help her cheer her room or who would like to receive some of the let ters she offers to write.
The Birmingham age-herald., 1915-07-25

does not give the signature appended to the request. and so it is impossible to identify the writer of the letter. If her wish has not already been granted, and if this letter should meet her eyes, she probably will communicate with me. In any case the offer of the book is likely to be accepted promptly. Let ne repeat the plea have made many times before that nothing be sent directly to me at this office. When requests appear in the paper am happy to supply the addresses of those who write. but it makes intol- erable confusion to have objects sent to the office, forwarded thence, after un- avoidable delays, to my personal address, and then sent on to the persons who orig inallyl asked for them Maria G.. name and offer of the shorthand book will go on
The Birmingham age-herald., 1915-07-25
The Mother Employed.


 "I meant to write sooner in reference to the old mother dependent upon her daughter. Since reading the letters you have printed on the subject it seems to me more than ever that my word is needed. Let us analyze the situation and see for a moment just what it means to each or the persons who are interested.
 ITO the daughter it means modification that people should know tor think that her mother needs to earn money. To the mother it means. first. some necessities or luxuries she could not otherwise have; second. independence, and last, but not least, the firmer grip on body and mind that having some work to do is bound to give her. Lacking this last, the brain begins to decay and we have the dreadful examples with which all of us are familiar of elderly persons whose minds have given way, and who have become mere animals, swayed by the instincts or the impulse of the moment.
 If the daughter realized these facts would not her own modification sink into insignifcance compared to the beneficial effect of the work upon her mothers mind and body? Would she not also re- alize that her own cares would be less in the future, so long as her mother re- tained her health of mind and body? The matter looks simple to me. M"
 Another common sense way of consid- ering this question. I printed letter along these lines only week or two ago and it interests me to see the varying points of view held by different persons. This last strikes me as eminently sane.
The Birmingham age-herald., 1915-07-25

to bubbling boil in a preserving kettle and drop the pears into thls Cook stead fly. but not hard, until the pears are ten der enough to be pierced with straw. Put the fruit Into wide mouthed jars, bring the sirup again to a hard boil, fill the jars with this, and seal at once
 CANNED PLUMs.
 Wash and wipe ripe plums and pierce each with a needle. to prevent their burst. ing. Allow a cup each of sugar and wa- ter to six quarts of the fruit. bring the sugar and water to boil in a preserv- Ing kettle. lay in the plums. and when the boil Is restored simmer for five minutes, Lift the plums out with split spoon, pack them Into tho jars, pour in the boiling sirup. and screw on the tops at once.
 CANNED APPLES.
 Peel. core. and quarter tart apples, throwing the pieces into cold water as soon as ready. Allow one pound of gran ulated sugar to four pounds of apples. Lay the apples In preserving kettle with just enough water to cover them and cook slowly until the fruit is tender. Put cup of water with each pound of sugar and bring them to a boil. After boiling four minutes lift the apples from the wa ter with the skinner. place them in the slrup simmer for one minute. and put into jars. Seal at once. These mako good pies and apple sauce.
 PRESERVED PEACHES.
 Select firm white peaches. peel. stone. and weigh them. allowing a pouna of granulated sugar for each pound of fruit. Place the fruit and sugar in preserving kettle in alternate layers and put the kettle where the contents will heat slow ly. Simmer after a boil is reached for half an hour. or until the peaches arc tender enough to pierce easily with fork. Take out the peaches with a skim mer and spread them out on flat plates Boil the slrup until thick and clear, re- moving the scum from the top as 1t rises. Put the fruit Into wide mouthed Jars, pour in the boiling sirup until 1t over flows. and screw the tops on at once.
 PRESERVED PEARS.
 Peel pears as for canning. without re- moving the stems To each pound of fruit allow pound of sugar. put the fruit and sugar in the kettle in alternate layers and proceed precisely as directed for pre- serving peaches.
 PRESERVED WATERMELON RIND. Remove the green outside rind of tho melon. scrape out the soft inside. and cut the firm white portions Into strips, squares, or triangles. Cook in water to cover 1t until tender enough to pierce. Make a sirup by boiling together two and a half pounds Of granulated sugar and a quart of water. slximming frequent ly When the sirup is clear drop in the rind, cook until clear. take out. and lay on patters. Add sliced lemon and little sliced ginger root to the srup, boil ten minutes longer, pack the rind in jars. All these to overnowing with the boiling sirup. and seal.
 The rlnds of ctron melon, known in some parts of the country as "pie mel ons" may be preserved In the same way. The preserves should not be used for a few weeks after making as they improve by ripenlng.
The Birmingham age-herald., 1915-07-25

T N response to my plea for recipes for
 canning from those who have tried
 the instructions and proved them good number of letters have come
 which will prove of interest to the housekeeping Cornerites. l give selec- ton from them below:
 :" have derived so much pleasure In many ways from the Helping Hand Cor her that want to tell you my method of canning fruit
 always clean my jars when the fruit is first emptied from them and when ready to can I wash and scald the jars, lids, and rubbers In hot water, placing the jars where they will drain (the mouths downward), and heat slowly. I dry the lids and rubbers and place them where they will get hot, but not too hot. Then l have a pan on the stove with water in 1t; when the jars and fruit are ready place the Jars'in the pan Of hot water with paper or cloth in the bottom of the pan to prevent the jars bursting. I fill them, lift them on the table, and seal immediately. I always take pains to have the mouths of the jars, the lids and the rubbers thoroughly dry, and never lose any fruit. MRS. E. R. A"
 These instructions are valuable as far AS they go but they do not supply the information needed for the beginner who wishes to put up fruit. That such knowl- edge Is in demand is indicated by the two following requests:
 " am anxously awaiting the recipes for canning and preserving. This indus try has in the past been source of pin money for me and already am receiving calls for fruit. I want to learn all the new ways possible of preserving them
 MRS E. H. M"
 The last wish would give good deal of work to any one who attempted to answer It. All the new ways" would require more space than I am afraid we can grant. but we shall do the best we can.
 see that you answer all questions people ask, therefore would like to know how to can tomatoes and snap beans so that they will keep all the winter. M S."
 The writer of this letter encloses stamp Tor reply, apparently overlooking my oft repeated statement that 1t Is impossible to send recipes by mail. I am glad, how ever, to give directions for canning vege- tables and consider myself fortunate in having received a practical letter on the subject from which to quote
 CANNING VEGETABLES.
 You ask for information as to good methods of canning and am gladto give you mine for putting up certain vege- tables. Truth compels me to say that while my beans and tomatoes never spoil have never had any real luck in canning corn. But do put up tomatoes and corn together and they keep finely. Here are my methods of canning the vegetables I mentioned and if they are followed exact ly there is no reason why they should ever be a failure.
 :" To can string beans I take the strings from each side of the bean, unless I can get the so-called stringess beans. Even those will stand little watching for strings I use either the green or the wax beans, cut them into pieces about an inch long, put them over the fire in warm water and boil until they are tender, but not soft. I season them with salt and
The Birmingham age-herald., 1915-07-25

other uses which will readily occur to the housekeeper.
 Here are some of the recipes by which the crumbs may be employed:
 " Coffee Cake.--(Use half-pint cup measure). Two cups of crumbs, put to soak in two cups of sour milk or butter milk Tn another bowl cream three cups of sugar with one cup of good lard or but ter; add three unmixed eggs beat all well; put in the sour milk; one heapIng tea spoon of salt. three teaspoons of cinna- mon, one teaspoon of cloves, two even tea spoons of baking soda. Cut in two three cups of seeded raisins and dredge them with flour to prevent their sinking to the bottom of the cake: put these with the other ingredients and two cups of slfted flour. If the mixture Is not as stiff as fruit cake dough. add more four Bake in two large tins.
 ' Suet Pudding Use the same ingred. ents as for coffee cake. but put in less sugar and for shortening use cup of minced suet instead of the butter or lard Turn the mixture into well greased pud- ding mold and steam two and a half to three hours. Sauce is preferable favored with lemon juice.
 Slices of the pudding are equally good If steamed over for other dinners If desired. two cups of strong coffee can be substituted for sour milk in either of the recipes given. adding six teaspoons of baking powder in place of the baking soda.
 I am writing this with my left hand while in bed, so please excuse any faults.
 :" M. V. B.
 I do not find any faults which need to be excused and I think it Is astonishing that in the circumstances the writing is as legible. the directions clear as they are. The only point on which would like reassurance Is the quantity of baking powder demanded. Even taking into account the large supplies of various ingredients. six teaspoons seems an un- commonly liberal allowance. Yet the rest of the instructions are so clear that am ready to be convinced that this detail Is correct and that the generous proportions of both baking powder and soda are accu- rate. If there is an error will NJ. V. B. kindly repair 1t? We are much obliged for her recipes. Will she also tell us Ii the crumbs thus kept never become rancid after . while? l have had that expert ence in my kitchen. but it Is possible the crumbs had not been dried long enough.
The Birmingham age-herald., 1915-07-25
Using Up Bread Crumbs.

Some time ago some one in the Corner requested formulas for using bread crumbA Those I send are strictly my own and are good.
 "Leave waste pieces of bread in the oven until thoroughly dry. but not toast- ed, pass them through the meat chopper. turn the crumbs into glass jars and screw the tops down firmly. There you have all ready the foundation Tor much excellent cookery. These are of service in coffee cake and suet pudding; are better for scallops than cracker crumbs. are good in veal and meat loaf. for stufhng, and many
The Birmingham age-herald., 1915-07-25
Wants Belgian flares.

Can you give me the address of some one who raises Belgian hares? l would like to get pair if can. and thought you could perhaps help me through the Corner. We have some old music to give away if any one cares to send postage for 1t. J. w. H."
 This query I shall have to refer to the Corner. I cannot answer it myself. It is impossible to give addresses in this de-
 partment. but will file the name and ad- dress of J w. H.. and If any one writes for 1t who can supply the desired in- formation I shall be happy to send 1t.
The Birmingham age-herald., 1915-07-25
Books on Shorthand.

would like very much to review my shorthand. the Eclectic system. I loaned all my text books to friend some years ago and would like to ask if any Corner ites have such text books they would part with now. would be glad to have them and to pay the postage. c. B."
 Can any one meet the wishes of this Cornerite?
The Birmingham age-herald., 1915-07-25

Will you kindly give me the address and name of Mrs. o. s. H. 1 would Ike very much to get some of the books ana magazines she Is so kind as to offer
 "MRs. w. S."
 Another request which has come too late. The magazines and books offered by Mrs. O. s, H. have been bestowed on an earlier applicant. Can some other Cor nerite supply the desire of Mrs. w. S'f
The Birmingham age-herald., 1915-07-25
TSO THE inquiry of B. c. B., will
 answer That this Is the way In
 which prepare a batch of my ! favorite cheese. The best time

to prepare 1t Is usually from March until the latter part of June, or a little later.
 Put a saucepan containing thick, clab- bered milk on the stove, and let 1t como slowly to the point of boiling. When it reaches this. put 1t aside to cool. After 1t is cold, pour 1t into a colander cover with . plate which must be small enough to fit down into the colander, and rest or the curds. Place a weight on the plate so that the curds may be pressed dry. pro- cess which will require twelve hours or more. Then put the cheese Into an earth en jar salt to taste, and rub the cheese between the hands until the cqrds are like hne crumbs. Cover the jar again and set 1t on the kitchen table near the stove. where 1t is warm. but not hot
 "Every twenty-four hours for four or i've days the cheese must be thoroughly stirred, until 1t Is what we call ripe. At this stage put Into skillet lump Of butter the size of an egg, add the cheese: let 1t come to good boil. Stir constantly. Pour 1t out on platter; when cold slice 1t, and it is ready to serve. hope al. lovers of home made cheese will try this N recipe, for the cheese made by 1t Is de- \ licious. Practice makes perfect. and if 1t N is not a complete success at once it should 1 be tried again and again until it comes right.
 "I have a delicious recipe for cheese salad. also one for Spanish chilli beans. will be glad to send these on If you think any one would like to have them. "M. M. M" 1 am sure the recipes would be as gladly welcomed by others as by myself, and hope we shall have them before long. trust also that one or more of the Corner |ites will try the recipe for cheese and let Nus know the result. I suppose the only Uncertainty about the result comes in the possible failure to discern just when the product has reached the ripe stage. Also |GI am at loss to know why it is not as Iwell to make it at one time of the year as at another. Why should the period from
 March to late June be better than fur kher on in the summer? hope M. M. M.
 will write and enlighten us on this when
 uhe sends the recipes she offers.
The Birmingham age-herald., 1915-07-25
Suggests an Exchange.

"I wonder if any of the Cornerites
 you'd like some seed of the beautiful des- krt lily. I would like in return or ex- |ehanre samples of filet crochet suitable |kor pillow slip edging or the ends of tow kis would also like some pretty edging Enot the mile minute). MRS. B. F.'
 nave no doubt that any of our corre- ! k,ondents who live where the climate is z bt and dry enough to raise the desert lily
 ,ould be glad to have the seed. and
The Birmingham age-herald., 1915-07-25

file and may be had by writing to me for her address.
The Birmingham age-herald., 1915-07-25

hope that those who wish it may also be able to offer the filet crochet patterns asked in return or exchange.