davidaulloa/AmericanStories huggingface dataset:
The county record. [volume] (Kingstree, S.C.) 1885-1975, 1915-03-11
NAME NOT IN PAPER.-WHY7
How Newspapers Are Misunder.
stood and Blamed Unjustly.

My name never gets in the pr
per-" This is about what a fellow
said the other day, and he was a lit
tie hot about it. He continued: 1t
matters not how sick l get or who
comes to visit US or where we 60, it
is never mentioned. | just simply
cannot understand it." Well, it is
all very plain to a newspaper man.
This fellows name, and the names of
many others are not mentioned be-
cause the people whose business it is
to get up the news happen not to
know what they are doing. 1t is
wonderful that newspaper people
find out so many things. 1t is the
rule of this Office to get all the per-
sonals possible, and no one is over
looked for any reason whatever save
for the want of information.
Of course. there are some people
who do not care to see their names
in public print, but there are others
who feel differently about it. And
even those who are averse to public
ity of this kind have friends who
like to know what they are doing,
and for their sakes they should not
object to personals about themselves.
But, why this friendly. talk? Sim
ply this, to ask you that you never
hesitate to phone US when a friend
visits you or when you know of per-
sons who are sick. We will appre-
ciate all information of this kind.
But please do not ask us to take
long notices or, for that matter,
short ones, about meetings of any
kind over the phone, but write
them out and send them to the Of
flee. If you 'phone them, we may
get them wrong. If we take them
over the phone, it will not be be-
cause we care to do so. but only be-
cause we are too polite to refuse,
especially if you are a lady.-Green-
GOOD Journal.
The county record. [volume] (Kingstree, S.C.) 1885-1975, 1915-03-11
Who owns This Country.

What was the number, at the
last census, of each of the following
nationalities in the United States:
American, British, French, Russian.
Italian, Hungarian, Austrian and
German?"
American, 78,626.721; British.
8, 1863 1872; French, 52s,842; Russian.
57,926; Italian, 1.365,110; Hunga-
rian,. 12O,O26; German. 2,759.O32.
Austrians are not classified by the
census, as there is no Austrian race.
They are included under Magyars,
Germans, Serbs, Croatians, Bohem.
ians, Ruthenians, Roumanians. Slov-
enians, Slovaks, etc.
The county record. [volume] (Kingstree, S.C.) 1885-1975, 1915-03-11
The Court of Last Resort.

Around the stove of the cross roads
grocery is the real court of last re-
sort, for it finally over-rules all
others. Chamberlain's Cough Rem
edy has been brought before this
court in almost every cross roads
grocery in this country. and has al
ways received a favorable verdict.
It is in the country where a man ex-
poets to receive full value for his
money that this remedy is most ap-
nreciated. Obtainable everywhere.
The Monticellonian., 1915-08-19

Just how the modish girl manages to achieve certain things is the ques- ton that engages the attention of other girls and inspires the wonder ment and awe of the sterner sex How does she get on tiny turban over the mass of fluffy hair which crowned her head aforetime? Where has said hair disappeared? How does she take on, with the foolish little turban, a no body home" expression that suits 1t exactly but makes one look twice to be sure of her identity? Some of these cannot, because the maid herself hard ly knows how she manages.
 Just now some of the new hair dressing styles demand that the fore head shall be uncovered and that sim plicity in the coiffure be made feature of it's attraction. Some daring souls have even gone to the extreme of combing the hair straight back from the forehead and twisting the ends into a plain, high coil at the top of the head. A round, young face with an abundance of hair to frame it may manage coiffure of distinction by such simple means, but nearly all people need soft, curving lines about the forehead.
 A clever eoiffure is shown in the picture, in which the hair is not waved but laid in pretty curves about
The Monticellonian., 1915-08-19
WORK IN STRAWBERRY PATCH
At Expiration of Fruting Season Rake Down Straw Mulch Between
 Rows to Conserve Moisture.

As soon as the strawberry plants are through bearing, rake the straw mulch from the vines. leaving it be- tween the rows to keep down weed growth, conserve the moisture, and for future fertilizing. The new run ners are laid along the row so they will take root. Rows should be left from 12 to IS inches wide. the runners be- ing clipped of as they reach a greater length. or laid along the ows.
 Where the patch has become matted over with the vines. they should be moved after fruiting When they are dry set fire to them while there is brisk wind so it will carry the fire over the vines too quickly for them to be damaged by it.
 The old row should then be plowed or disked out, the new vines in the center of the row being left to form next seasons bearing plants. The bed then may be narrowed and cross har- rowed. to level and pulverize the soil. A narrow float, drag CT roller, passed between the rows will greatly aid in conserving moisture.
The Monticellonian., 1915-08-19
HARVESTING A PEANUT CROP
Among Methods in Use Is That of Merely Flowing Plants From
 Ground With Turning Flow.

Various methods of harvesting pea nuts for the market are practiced. In many cases the plants are merely plowed from the ground with a one horse turning blow, and afterwards separated from the soil by hand An other and very common method is to remove the moldboard from a turn ing blow and run the plowshare under the row at each side at a sufficient depth not to sever the pods from the vines. The side from which the mold board Is removed is kept next to the row. The plants are lifted by hand or by means of forks, and the dirt Is shaken from them They are then thrown in small piles to dry. The po- tato digger may be used in harvesting peanuts.
 As soon as the plants have dried sufficiently, which requires about three or four hours, they are put in small stacks. Poles about seven feet long are driven securely in the ground Around the base of each pole a few pieces of short poles are placed to keep the peanuts off the ground The peanuts are stacked with the vines out and the nuts in next to the pole. The stacks should be made rather slender and tapering toward the top to shed water. Every stack is usually capped with grass to protect the nuts.
 Peanuts should not be picked from the vines until the pods have become dry and the peas firm. better grade of peanuts will be obtained if harvest ing is deferred until late autumn.
The Monticellonian., 1915-08-19
l1ull4Q1Q1u4QE4u E4uuuQQuQuuuu0u1ul

No one fails to appreciate the charm of the lace-trimmed and fluffy night dresses that make up the mass of these garments. Always their pro ducers are presenting new designs that captivate the eye with the dainty combination of ribbons and laces. But there is another charm which be- longs to the hand-embroidered gown it is the charm of elegance as well as beauty. There is nothing quite equal to find hand embroidery in expressing a refinement of taste, in undergar- ments and other lingerie
 The needlewoman who can do fine work can provide herself with lingerie fit for a queen by virtue of her needle craft Or if she wishes to turn her accomplishment to profit she may be sure that an appreciative world is ready to admire-and pay for-expert needlework. No one should put low price on first-class hand embroidery- not time alone. but ability to do and quality of workmanship are to be con sidered in fixing it's price,
 A fine hand=embroidered gown is shown in the picture. All edges are scalloped and finished with even but tonhole stitching. A floral spray and butterflies are portrayed on the sheer batiste surface by means of the needle, A graceful pattern, small flowers and butterflies and the use of appropriate
The Monticellonian., 1915-08-19
DRIED FRUITS IN DESSERTS
Properly Used, It May Be Made to Serve to as Good Purpose
 as the Fresh.

Dried fruit is quite as nice as fresh. but 1t has been oyerworked in the al legged interest of economy. It will make dessert second to none, if properly used.
 The covered enameled ware casse- role is the proper cooking utensil for dried fruit. Let it soak over night. and cook very slowly, and 1t will re- gain it's shape and also it's finest fla vor. In addition it should have some sort of accompanying flavor. Prunes soaked in just enough wine to cover them and then cooked in this way taste like something costly. Apricots cooked with raisins are good. So are d.ied apples cooked in the good, old fashioned way, in cider. A mixture of two or three kinds of dried fruit, all cooked together, is good Dried peaches add a little vanilla to the sirup when they are done. Dried cherries are not used here to any extent, but in Eng land, where the cherry is an old and famous fruit, they are used with cur rants in plum cake. and very nice they are. It is perfectly practicable to use any sort of dried fruit, cooked slowly in this way, to add flavor to bread pud- dings or steamed buildings. The fruit can be either mixed with the bread pudding or put in the dish with the bread on top. or in layers; but when 1t is used the bread should not be soaked in milk; the fruit juice will r1p pDl lyn ,N,. | l should merely be soaked enough in water to make it soft, and cooked with the fruit, covered.
The Monticellonian., 1915-08-19

a period in June or July to permit the vetch plants to produce their seeds, and in the fall to allow the young vetch plants to make a start Ber-1 muda grass is also the common lawn grass in the cotton states, it being fairly easy to propagate where other grasses would require so much work as to make them impracticable still further use of Bermuda grass is for planting on steep land and in gull lies to arrest soil erosion as we'll as on sand where there is tendency to drift. A number of other hay crops are described in the new Farmers Bulletin No. GIT. Growing Hay in the South for Market, which may be had free upon application to the editor and chief of division of publications, U. & department of agriculture, Washing ton, D. C., as long as the supply lasts
The Monticellonian., 1915-08-19

cummin, pepper. mustard seed. gin ger, cardamon, chillies. mace. cloves. poppy seed, cinnamon, nutmeg, sal iron, mangoes, lime juice. garlic. nuts, cayenne pepper. cocoanut, milk and oil, as we'll as many of the native fruits. Rice and chutney are an invari- able accompaniment to curry. One of the most important things to re- member in using the prepared curry is to cook it with the ingredients. or the dish will be flat and tasteless.
 Curried Lamb.-Remove the bones from two pounds of the neck of lamb and divide into neat squares about an inch fry them brown in hot fat, take out the meat and add two chopped onions, one chopped apple, one and a half tablespoonfuls of curry pow der, three tablespoonfuls of chopped cocoanut, one teaspoonful of sugar, quarter of eupful of milk. and the same of good stock. and the pieces of lamb Cook slowly for an hour, remove the fat. add teaspoonful Of salt and a tablespoonful of lemon juice. Serve in the center of plat ter with the sauce poured around 1t, and garnish with boiled rice.
 Chicken Curry.-Gut up a plump young broiler and fry brown in hot olive oil Remove from the frying pan and place in the oven. Mix to- gether two tablespoonfuls each of four and curry powder, then add gradually a cupful of good stock. Fry two sliced onions In the hot fat, add the prepared stock. cook for five min utes, then turn In the chicken. Cover and allow to simmer fifteen minutes. Serve hot with boiled rice. If the sauce seems too thick, add a little more stock The dish should be thick and hot when served Curry sauce is good with cold meats and makes an agreeable change in serving them.
The Monticellonian., 1915-08-19

rich sirup, one egg and cupful of milk Shake thoroughly and turn into q serving glass. Nutmeg and cinna- mon may he added if desired.
 Pinard- Mix one eupful of sugar and a cupful of water together, add the juice of three lemons and one can of pineapple tgrated). Strain and pour over a quart of chopped ice.
 Cherry Punch.-Boil together five minutes two cupfuis of sugar and four cupfuls of water. Then add one cup ful of lemon juice, three cupfuls of orange juice and three cupfuls of cherry juice. Chill and serve with ice.
 Grape Nectar.-Put a cupful of SUI gar and a quart of water over to boil. Cook ten minutes, then add, when cool the juice of three lemons, two oranges, one-half can of pineapple and a pint of grape juice. Let 1t stand about three hours, then add one nice orange sliced thin. Serve with ice.
 Raspberry Mint.-To a quart of good lemonade add half cupful of red raspberry juice and a dozen bruised mint leaves. Let the mixture chill for two hours, then remove the mint. fill glasses and garnish each glass with a sprig of mint.
 Ginger Ale.-Remove the skins from six large lemons and slice them into a large earthen bowl Add to them six ounces of bruised ginger root. six cupfuls of sugar and four gallons of boiling water. When the liquid is lukewarm, put in a fourth of a yeast cake dissolved in a little water Cover the bowl with thin cloth and let stand a day Bottle and keep in a cool place.
The Monticellonian., 1915-08-19
FOR THE MORNING REPAST
ally Acceptable in the Hot Weather.

In the summer this meal should be simple and of wholesome, easily di- gested food. Of course things must be tasty, and quite as much thought and pains should be expended on a light breakfast as on a heavy one. Foods should be selected in reference to their suitability to one another and the season. The Sunday morning breakfast should be different. Banish from the Sunday morning breakfast table anything that is served on week day mornings except coffee.
 Here are a few simple menus which may serve as guide:
 Peaches or stewed pears, hominy, poached eggs on toast. cocoa or coffee.
 Raspberries or blackberries. fried egg plant. toast, coffee.
 Blackberries, cream of wheat, mold. ed eggs, toast, coffee.
 Fruit, cereal, small broiled lamb chops, with cold asparagus; rolls, coffee.
 Fruit, cereal, an omelet with peas, asparagus or tomatoes, biscuits, coffee.
 ut, teIedIt Nell-SOdheu Sdil mackerel. boiled or broiled, with cream parsley sauce; rolls. cocoa or coffee
 Fruit, cereal, creamed dried beef, mullins, coffee. Chop fine cupful of dried beef. Put over the fire with one gill of cream or milk. Season with pepper and stir in four beaten eggs 
 buttered toast.
 Orange juice. cereal, broiled mack erel, baked potatoes, toast, coffee.
The Monticellonian., 1915-08-19

stitches combine to make the success of the design.
 Gowns of this kind are prettiest When cut by the simplest patterns. In the example shown here the sleeves and body are in one; the shape of a haring sleeve is outlined by scallops embroidered in lines on the body. They. merely add graceful lines and pleasing workmanship. that is. they are part Of the finish" which makes the hand-embroidered garment elegant above others.
 Lightweight. smoothly woven linen or the best of fine cotton fabrics are the materials which it Is worth while to choose when handwork is to be used in decorating lingerie.
 JULIA BOTTOMLEY.
The Monticellonian., 1915-08-19
Carafe Frappe.

F'rappe, as most persons know, is to freeze, and carafe is the glass decan- ter smart folk use at their functions bottles with distilled water to within an inch of the top and then sink them to two-thirds depth in a tub of ice, as for making ice cream; use less salt than for cream, and do not have the ice cover the decanters any higher than stated, as the glass may break. Stopper them with bits of absorbent cotton during the freezing The ice forms at the bottom of the bottles and the displaced water rises, and as long as the ice remains the decanters can be refilled and used after few minutes.
The Monticellonian., 1915-08-19

the face by pinning locks of it at each side to form what are called water waves" One way of doing this is to dampen the hair and comb it back. A band is then bound tightly about the head and the hair pulled forward in curves by means of the toilet comb. The waves are then pinned with small wire pins in the position left by the comb.
 The back hair may be arranged in psyche knot, as shown in the picture. or in three flat coils across the back of the head. Or it may be worn in high coil at the top of the head. In any case the band is not taken off until the hairdress Is finished.
 Narrow velvet bands about the hair are very fashionable. and they are also very useful in holding the hair in place.
The Monticellonian., 1915-08-19

The South as cattle country, help the problem of the high cost of living. may be the result of experiments car ried on by prominent southern farm CTS. among whom is Senator Robert r. Broussard of Louisiana. Mir. Brous- sard has ideas. He had an idea that the South was capable of raising beef cattle in sufficient quantity to help solve the great probyem of food sup ply, and he started experiments on his farm, about 150 miles northwest of New Orleans.
 "It is my belief" said Senator Broussard, that in the southern states beef cattle can be produced in quantl-
The Monticellonian., 1915-08-19
Bake Veqetables.

Do not boil vegetables in the old fashioned way and throw away most of the substance in the water.
 Cook them in the oven and pre- serve the flavor and prevent odors in the house.
 This last is especially true of sauer- kraut, cabbage and onions. If you have no casserole cook them in a granite pan, placed in a pan of water in the oven If to be served with a cream sauce pour a thin sauce over the raw vegetables and cook till ten der. or cook with butter or meat fry ings or bacon
The Monticellonian., 1915-08-19

ties sufficient to make it not only profitable industry, but to help in the general scheme of making living as cheap as possible. There was a time when the South produced large num- bers of beef cattle, and there is no reason now why the southern states should not raise cattle for food con- sumption.
 The sweet grass and fruits of Lou isiana are highly adaptable for the production of beef cattle, because they are fattening. The cattle will fatten quickly. The South is destined, I firm ly believe, ultimately to solve the problem of the high cost of living in the United States"
The Monticellonian., 1915-08-19


 lively and overloaded table.
 Dinner Rolls.-Mix a cake of com pressed yeast with a fourth of cup ful of scalded and cooled milk. add one cupful Of scalded, and cooled milk, a half teaspoonful of salt. table spoonful Of sugar and one and a half cupful of bread flour, cover and let stand until it becomes light, then add a fourth Of a cupful of shortening and four for a soft dough. Knead until smooth and elastic. Cover and let stand to become light; shape, and when light bake twenty-five minutes. Brush over with beaten egg white and return to the oven for moment to glaze.
 Creamed Onions With Parsley Cook even sized onions in boiling wa ter, adding salt when they are ne. sly cooked. Melt three tablespoonfuls of butter, add the same amount of flour for a half dozen onions. half tea spoonful of salt and little less of paprika, stir until we'll blended. then add eupful of rich milk and half a cupful of the liquor that the onions have been cooked in, turn this over the onions after it is cooked smooth and sprinkle with chopped parsley.
 Lamb Stew With Peas.-Buy stew cut from the shoulder, cover with boil ing water and cook until tender, thick en with four stirred with some Of the meat liquor. add pint of green peas and cook until the peas are tender. Season well and serve the meat on platter surrounded with the peas and thiekened sauce.
The Monticellonian., 1915-08-19

 two of sour apple, or lemon juice. Cover with rich crust and bake. To keep the juice from overflowing. put paper cone into the opening. The cone serves as chimney for the juice to boil up in, and thus does not over flow.
 Scouffled Squash.-Take a medium sized Hubbard squash. remove the seeds and stringy portion and pare. Place in a steamer and cook over boil ing water feS thirty minutes. Mash and season with butter, salt and pep per to taste To two eupfu1s of mashed squash. add gradually one cup ful of cream, and when blended the yolks of two well beaten eggs and finally fold in the beaten whites. Pour into a buttered dish and bake in moderate oven until firm. Serve at once.
 French Pancakes.-Warm four table spoonfuls of butter, then add four tablespoonfuls of sugar, two eggs, half cupful of flour, a half tablespoon. ful of lemon extract and one cupful of milk. Mix we'll and bake on a hot griddle. Put together with butter and jam and serve cut in wedges like pie. Sprinkle with powdered sugar and serve hot.
 Viennese chicken.-Clean and cut a fat fowl into pieces as for frying Sim mer gently with bay leaf. parsley. lemon juice and seasoning. Let cool in the stock Drain well. egg and crumb each piece and fry in deep fat Serve with sauce made from thiekened stock. chopped mushrooms and pars. ley; season with kitchen bouquet and lemon juice.
The Monticellonian., 1915-08-19
To Color Biouses.

When a white silk or crepe de chine blouse becomes yellow after much washing it can be tinted so that it will
 look like new. Buy bottle of red or green ink. or any color that is de- sired, and pour 1t into the rinse water and dip the waist into it. A portion of a bottle of red ink will keep the color in fiesh-tinted garment or will give yellowed waist a delicate pink color. Every time the waist is washed it should receive the same treatment. It is such an easy thing to do and
The Monticellonian., 1915-08-19
Eureka FudQe.

Two eupfuls sugar. three-quarters of cupful milk. pinch salt. piece but ter. Boil without stirring six minutes over gentle fire. Add square of choee- cupful shredded cocoanut, and ten marshmallows. Cook. stirring now three more minutes Add vanilla fla vor and beat until cool, standing pan in cold water. Omit marshmallows, if you wish
The Monticellonian., 1915-08-19
Gold Fringe Trimmino

Do you remember the time when the mere mention of fringe as trim ming for gowns caused you to curl up your lips and elevate your nose? Do not distort your features when you read of gold fringe trimming an eve- hlhg gown Of point d'esprit. for it is most effective and really enables the gown to be described at gorgeous. The fringe is used around the bottom or the skirt, in diagonal line across the front of the bodice and along the edge of the flowing sleeves of tulle.
The Monticellonian., 1915-08-19
Salad InIIisiane

To one pint of shredded celery, finely minced. five oranges and two lemons, dried, add one pint of large strawberries cut in halves Which have been put on the ice to chill. Beat two egg yolks very light. add tea spoonful of very fine salt. the juice of two lemons and lastly, one cupful of strawberry juice poured over the salad just when served.
The Monticellonian., 1915-08-19
Father of Modern Screw"

Jesse Ramsden. an English inven. tor. is credited with being the father of the modern screw. He began in 1775 to pay especial attention to the making of screws by machinery. and his invention may be regarded as the first example of the modern form of screw-cutting lathe. although 50 years before there had been made in France a machine for cutting the thread on the fusees of watches, and 200 years before Jacobi Bessoni had designed a rude lathe for cutting wooden screws
The Monticellonian., 1915-08-19
Stripes Popular.

A season of stripes-everything gowns. hats. sunshades. furniture, Twould be easier to delineate what is not striped than what is. The modish stripe of black and white. red and white and white with green, has found it's way to square-shaped candles. too Twenty cents each are these, and just the thing for some room - possibly yOurS
The Monticellonian., 1915-08-19
Proof.

The lecturer raised his voice "lt is my belief. and l venture to assert it." he declared, that there isn't a man in this audience who has ever done anything to prevent the destruc- ton of our vast forests" rather timid, henpecked looking man quietly arose in the rear of the hall and said: 'I-er-I'ye shot woodpeckers. ."-Ex- change.