davidaulloa/AmericanStories huggingface dataset:
The Monticellonian., 1915-10-28
The New Belts

Four-inch belts of soft kid in light and medium colors are bound with black or white silk braid. Black rib bon lacings through black eyelets are seen on smart models Ornaments and buckles to match are used on belts. the former being placed at the back. Buckles are also made of jet. gilt, pearl, galalith. silver, beads. etc. A very military-looking belt of kid or leather has for a fastening a buckle initiating four cartridges made of gilt. nickel. gun metal or combination of two metals. Embroidered belts are used of satin, ribbon. soft kid or panne velvet. With princess fronts the belt disappeared under the side of the one piece effect Sometimes it is worn at the real waist line. or it may go an inch above.
The Monticellonian., 1915-10-28

yellow cherry tomato and plums The acidtty of the plum with the rich fla Nor of the tomato is very pleasing
 White Relish.-Chop four quarts of the white inner leaves of cabbage, a quart of chopped celery. one quart of white stringless beans. cut in bits one quart of silver-skinned onions, chopped. Sprinkle all the vegetables except the onions with salt, using a cupful. cover with cold water and let stand overnight In the morning dram of the water. add the onions and put over the heat, add a cupful of grated herseradish one ounce each ot mustard and celery seed. three cupfuls Of sugar and piece of white ginger root. Cover with good vinegar and cook until the vegetables are ten der. then put into jars.
 Green Relish.-Take two quarts each of green tomatoes and green cabbage. chopped. one quart of green cueumoers. one quart of green pep pers and few white radishes. NA0 0kFSA= ldNt llt NtS6ldDlGS III stone jar and pour over them enough cold water to cover. adding a eupful Of salt. Let stand overnight then drain of the water. Put three quarts of vinegar in poro>ain-lned kettle and three cups of sugar and three small bags containing one ounce each Of aiispiee. clover, pepper. mace. mus tard and celery seed Mixed spices may be used is preferred. Cover with vinegar and cook until the vegetables are tender Add more salt if not enough has been used Put in jars and seal
 chli sauce.-Take 24 large, ripe to- matoes. six green peppers. four large onions. three tablespoonfuls of salt. a half eupful of brown sugar and a cup ful of vinegar. Chop the peppers, on. ions and eat up the tomatoes; put all in kettle and cook one hour. Put in bottles and dip corks in melted par. affin.
The Monticellonian., 1915-10-28
WORTH KNOWING

Sweden is importing American coal
 Stockholm has Russian newspa. per
 Dogwood trees are being planted in Tokyo parks.
 The water in the Panama canal is gradually becoming salty
 The dollar sign was derived from the letters u. S" in monogram.
 It is said no one can breathe at a greater height than seven miles from the earth.
 King Victor Emmanuel of Italy ac- cepts the same fare as that served his soldiers while at the front Re. gently. while visiting a regiment Of Alpine ehasseurs. the king slept on the ground with an officers cloak wrapped about him.
 Present day attempts of several na tions to perfect automobile artillery have brought out the fact that self moving gun carriage was invented by a Frenchman Tn l769.
 About 25000,090 horse power is de. veloped in the explosion of charge from one Of the biggest cannon now iD use
The Monticellonian., 1915-10-28

with full skirt, which ripples al the bottom. and is provided with 8 shaped belt and sash ends Of the corduroy. also lined with silk Machine stitch. ing makes the finish. and the ele- gance Of the coat is still further en. hanced by the lack of any other trim ming.
 The model is double-breasted. fas- tening al the throat with single large and ornamental button. A sim liar button in smaller size appears on each cuff. The collar is made so that 1t may be rolled up about the neck and fastened with hook and eye in high turnover.
 Although pictured as worn over an evening gown. this coat is appropri- ate for all sorts Of wear The mate rial is very seryieeable. but it's rich luster places 1t in the class of dressy coats as well as among those de signed for much wear.
The Monticellonian., 1915-10-28
CONDENSED NOTES OF DAIRY
Carefully Selected and Prepared Hints Intended to Assist Farmer
 With Herd of Cows.

Prepared by Dairy Division of Clemson
 Cellege1
 Using the milk scales is one weigh toward dairy success.
 Skim milk makes pork. veal and poultry of a high grade.
 There Is practically no food quite so generally wholesome as pure milk In planning dairy barn. allow not less than four square feet of light space for each COW.
 Try to have the cows calve in fall rather than in spring. There are many advantages in this.
 Never trife with a bull Treat him gently. but treat him firmly Let him have no doubt that you are his master Cows while in heat. should be kept separate from the rest of the herd This will avoid disturbances.
 The manure spreader has the double advantage Of paying for itself in say ing Of labor and insuring an even dis tribution of manure on a field.
 Oyerfeeding. lack of exercise. impure air. constipation and drinking cold water are probably the most common causes of milk fever.
The Monticellonian., 1915-10-28

pefs and two green, sweet ones and two large onions. Put into an enam- eled saucepan and add four cupfuls of vinegar. l F cupfuls of brown sugar, two tablespoonfuls of salt, teaspoon ful each of whole allspice, cloves. cin- hamon, ginger and nutmeg. ground. Bring to boil and cook, stirring ire quently until the onions are done. This vii. take an hour. Remove and can in large-mouthed bottles. Dip in par affin to seal
 Chilli Sauce.-Twelve large toma- toes, four small onions, three red pep. pers, two tablespoonfuls of salt, two teaspoonfuls of ginger, 1ls cupfuls of vinegar and third of a cupful of sugar Boil two hours Chop the vege- tables before cooking.
 Chill Sauce.-Twelve medium-sized tomatoes. one pepper finely chopped, one onion also finely chopped. two cup fuls of vinegar. three tablespoonfuls of sugar, one tablespoonful of salt, two teaspoonfuls of cloves, two of cinna. mon, two of allspice and two of grated e. Put into preserving kettle with the remaining ingredients Heat gradually to the boiling point and cook slowly 213 hours.
 Sweet Mixed Pickle.-Cook all the vegetables separately and keep them as whole as possible Take two dozen small cucumbers. one quart of white onions. one quart of green tomatoes. cut in cubes; one quart of tender wax beans, one quart of shelled lima beans not ripe enough to be hard one quart of carrots cut in strips; two punches of celery and two heads of caulifower Cover the vegetables overnight with weak brine. then drain in the morn. ing after cooking them in the water Boil gallon of vinegar. add two pounds of sugar, a bag of mixed spices, four teaspoonfuls of celery salt. Pour over the vegetables after arranging them in the jars.
The Monticellonian., 1915-10-28

Two favorites of fashion for this season enter into the composition of this handsome coat. they are the corduroy velvet of which it is made. and the opossum fur on the collar Corduroy n a good quality is about the best choice one can make among materials designed for coats for gen eral wear, and the high favor of opossum fur threatens to thin the ranks of the little animal whose fine markings have lately sprung into un- precedented favor
 The coat is long, ample and grace full. It is cut with the long arm s. eye and easy adjustment which makes il practical for wear over evening gowns.
 Linings selected for coats of this kind are of thin. supple silk or crepe. in order that the coat may fall in good lines about the figure It is cut
The Monticellonian., 1915-10-28
FRUIT FOR EXHIBITION
Essential Requisites for Success
 Are Given Herewith.
Of Much Importance to Select Perfect Specimens and to Have Jars and Preserving Liquid in Readi-
 ness Before Gathering.

The preparation of fruit in glass for exposition purposes is only successful ly accomplished by few who have made a study of it. There are certain fixed formulas in use, and practice makes perfect.
 The essential requisites to success follow:
 It is very necessary that the fruit be first properly prepared Do not handle the fruit with the bare hands. wear pair of soft wooden gloves: clip the fruit from the vine or tree, leaving the stem. Wash it under a spray or hose Of cold water to re- move all dust or foreign matter: hang by the stem until thoroughly dry. Be sure to select perfect specimens. placing them in the preserving liquid 24 to AS hours Before thoroughly ripened have your jars cleaned and ready, also preserving liquids proper ly prepared before gathering your fruit. After fruits are prepared set in a cool, dark place. Always use dis titled or boiled water. but never rain water.
 Don't get discouraged if the first attempt does not prove successful. but keep experimenting until you do sue ceed Don't fail to properly label the specimens. giving name. variety. where and by whom produced.
 The formulas follow:
 For berries and all fruits-Clear water white Kerosene is frequently used with good results with straw. berries. btackberries. raspberries and entrants Be sure that no drops of water remain on the berries.
 All fruits and yegetaoles-To every gallon of water add one-half ounce corrosive subIimate This has given good satisfaction with nearly all kinds of fruit and vegetables and should it become cioudet or dim can De re newed. Must be handled with caution. as 1t is rank poison Peas placed in jars with pods cracked open make a nice display.
 For firm. smooth-skinned fruits To every gallon Of water add one quart Of glucose and onehalf ounce formaldshyde This does well for pears. peaches. prunes. grapes. cher
The Monticellonian., 1915-10-28

Two of the most beautiful hats of the season are portrayed here. and they belong to those types that with little variation reappear with each sea son They are picture hats on such good lines and with so much to recon mend them that their welcome is al ways assured.
 The hat at the left is made of black velvet or of one of the dark shades which are fashionable in eolors The crown is round The wide brm is flexible and cut with a straight edge at the right side At the left it turns up and is bent toward the crown, showing, altogether. the influence of the seasons tendency toward eccen tric brims. Its lines are wonderfully becoming.
 It remained for this season to show just what beautiful effects can be wrought by the artist whose medium of expression is the fancy feather This hat is trimmed with fancy os- trich It seems that nothing else could look just as well.
 The hat at the right is a wide brimmed French sailor made of vel vet faced with striped plush It's color possibilities are worth considering It has round crown and. for trim ming another masterpiece in fancy feathers
 It is not always easy to recognize the kind of feather which those clever hn nrl, ftaf in, the things of beauty that adorn so
The Monticellonian., 1915-10-28

Young pigs, just after they are taken away from their dam. should be given their feed in such a manner that each individual pig gets its share. The simplest way to accomplish this is to allow the pigs to eat from a properly constructed feed trough one that will keep the pigs out of the feed and will lessen the possibility of crowding the little ones out of their rightful allowance.
 The weaning trough shown above is used with good results on the govern ment experiment farm at Beltsville, Md. This trough is large enough to hold a quantity of slop sufficient to feed 20 weanling pigs weighing ap- proximately 55 pounds. It is only three inches deep. thus enabling the pigs to get at their feed very con veniently. The construction of the ridge pole together with the partition
The Monticellonian., 1915-10-28
creamed Fish With Potato.

Mash and season potatoes and line bottom and sides of dish about one and one-half inches thick. Make a white sauce. add boiled salt fish bro sen in pieces and put the whole in he potato nest. Cover top with the potato and put pieces of butter on top Make two slits with knife and bake until potato is nicely Drowned. In place of fish cold meat mixed with gravy may be used.
The Monticellonian., 1915-10-28

ries. entrants and gooseberrtes. but not for logan berries. black or rasp- berries.
 For light colored fruit-To every gallon of water add two ounces car bonate Of soda. six and half ounces potassium Of soda. six and half ounces potassium nitrate (saltpeter1. one and a half ounces glycerin.
 For dark-colored fruit and berries To one gallon of water add six and one-half ounces potassium nitrate. one-quarter ounce formaldehyde ald one ounce glyeerin
The Monticellonian., 1915-10-28
Meat Soufics.

Meat of excellent flavor is needed for meat souffies Chicken and ham are fayorites. They should be chopped inc and then pounded smooth In ess smooth and fine they will not mix with the egg thoroughly. White sauce. stirred into yolks. meat added and liee seasonings. then the whites fold sd in is the order of procedure An syen tablespoonful of meat is about all one egg will hold up unless an ex- pert handles the material
The Monticellonian., 1915-10-28
CaulifloMer Salad

Trim and boil one firm head of fresh saulifower in fresh water until tender, put do not allow it to boil soft Re move from the fire and drain When cold slice thinly then allow to mari nate one hour in highly seasoned French dressing. When ready to serve irain and lay on fresh lettuce leaves. sprinkle with finely chopped walnut meats and red pepper Place heap ing tablespoonful of mayonnaise on top ef each portion.
The Monticellonian., 1915-10-28
Jelly Roll.

Four eggs. well beaten. one cupful sugar. one cupful four. one teaspoon ful cream of tartar. one-half teaspoon ful soda and a very little salt Beat well. Spread thin in a large pan to bake. Takes perhaps 15 minutes. As soon as baked trim of the two long edges with sharp knife. spread the cake with any kind of jelly and roll in napkin while warm.
The Monticellonian., 1915-10-28
ALFALFA AND SORGHUM CANE
.trtzre asses Excellent sllase. Ac- ccrcf-g te Experiments aace at
 rre seofzz<z Station.

Ez1sezgionz are that excellent silage ezS ae z-zee @1t1 mixtures Of alfalfa and sweet sorghgm- according to sil- age f1restszztsons in progress at the agricultural experiment station Of Nebraska SEca mixtures containing one-hsif alfalfa and one-half sorghum cane. put Go on . small scale. give
The Monticellonian., 1915-10-28
Crane Cordial.

One quart grape juice. one and one half pounds of white sugar loaf Is bestl, an even tablespoonful of cinna- mon and simmer half an hour Seal while hot Will keep years This IS an excellent tonic for the stomach. Dose, tablespoonful several times a day. or when tired take teaspoonful.
The Monticellonian., 1915-10-28

perfect silage three months after silo- ing. The aeidity is somewhat lower than normal silage but this does not seem to impair the Keeping qualities Further investigations of this subject are in progress. but the present re- suits would indicate that a farmer might safely lut equal parts of alfalfa and well-matured sorghum cane in his silo with expectation of securing a good quality of silage.
The Monticellonian., 1915-10-28
Green-Corn Fritters.

Cut from the ears a pint Of corn. beat together cupful oi milk. two tablespoonfuls of melted butter. pne egg. whipped light. salt to taste and enough -four to make a thin batter. Into this stir the grater corn Beat hard and bake on a soapstone griddis
The Monticellonian., 1915-10-28

pieces makes it impossible for the pigs to get into the trough with their feet. It is very simple matter to keep the trough clean. as there is plenty of room for one to work con veniently with a scrubbing brush on the inside of the trough. Water ap- piled freely. together with a vigorous scrubbing. will keep the trough clean and sanitary The trough is : feet
The Monticellonian., 1915-10-28

grapes. Skin and seed
 them and cut in halves; add to a cupful of the grapes four slices of chopped pineapple. a half cupful of almonds, a dozen marshmallows. cut in quarters; a cupful of cream Whipr ad o n d
The Monticellonian., 1915-10-28
D0h'TS FOR THE HOG RAISER
Avoid oyerfeedins at Farrowine Time Keep Pigs Growing and Furnish
 Clean, Dry Quarters.

Don't oYerfeed at farrowing time.
 Don't fatten young pigs; keep them growing
 Don't fail to have green forage for growing pigs.
 Don't have mud holes and stagnant pools in the hog pasture Always provide pure, clean drinking water
 Don't Yet floors. tropghs or bedding get filthy. Don't fail to dip to prevent lice or yaecinate to prevent cholera when necessary.
The Monticellonian., 1915-10-28

the crossed shoulder band and round the waist. as well as upon the triangu. lar pieces in the front and at the back Of the corsage. embroideries done in bronze and aluminium threads. which contrast exceedingly we'll with the rest
The Monticellonian., 1915-10-28
Avoid Vegetable Burning.

If you will place a pie plate upside down in the kettle you will avoid all burning Of the potatoes or other vege- table. if you should happen to tor get them and the water boil dry.
 Your vegetables will be on top of the pie plate and not scorched in the least.
The Monticellonian., 1915-10-28

use. The follow ing recipes will be found most satis- factory:
 Chilli Sauce Scald and peel.24 ripe tomatoes, chop them with !.
The Monticellonian., 1915-10-28
White Net Gown.

charming gown is of white net with blossoms hung from the tabs of silver braid. Another pretty decora- ton consists of bowknots of silver rib bon.
The Monticellonian., 1915-10-28
Unkind Thrust.

First Author-"Have you heard that Scribbleton has taken a wife?" Sec. ond Author Yes. suppose he wanted to double the circle of his readers, ,"-Boston Transcript.
The Monticellonian., 1915-10-28

TIT IUt IdII IIIdI UIIt is embarrassed
 with ideas to try unless a plan is we'll thought out.
 An unusual pre- serve which Is well liked is the combi- nation of the small
The Monticellonian., 1915-10-28
Classic Styles for Girls.

When she helps her young daughter with suggestions for dress designs. the mother who recognizes how well youth and simplicity blend gives a favorable verdict to these models based upon the simple classical lines and drape
 ries. An artists design for frock that would serve the double purpose of late afternoon and evening gown shows the classical influence strongly
 Made of that softest of soft pink nous seline de soie. the color of which is known aptly as foxgloye. 1t has upon
The Monticellonian., 1915-10-28
SG5eKTIUI[zN& '@CBHNE9$$P $

The causes of failure are; No posi- tNc aim in life. no special prepara- tt,a lack et appreciation of the many opportunities for selt-improvement in S,,gIN tcsire to be in tho swim of ezsasea and pleasure; haste to get rsh. seiushpeSs
The Monticellonian., 1915-10-28

much of the seasons millinery. But some feathers, like those of the bird of paradise, are too beautiful in their natural state to be improved upon, while others are vastly changed and beautifed by the makers of fancy feathers.
 JULIA BOTTOmI LEV
The Monticellonian., 1915-10-28

fuls each of white mustard, and eel cry seed, four cloves and a few dashes of red pepper and boil 35 min utes. This will be ready after stand ing five weeks.
 Radish SandWches.-Slice thin a few radishes and let them stand in a well seasoned French dressing for fif- teen minutes Remove them and put between thin slices of buttered bread. Serve we'll chilled.
 Nut Sauce for Ice Cream.-Boil un- til it threads pound of maple sugar and third of a cupful of water. SUIT in half cupful of minced almonds of walnut meats and serve hot over va nilla ice cream.
 Pot Roast.-Chop a small piece of beef suet and brown it in a deep fry ing pan or kettle. Add a chopped onion and when we'll Drowned add three pounds of round beef. cut ill serving sized pieces and brown on all sides. The beef should then be well salted and peppered. Remove the meat to sauce pan and add one and a half tablespoonfuls of flour to the fat and brown; pour in a cupful of water, stirring constantly. Pour this gravy over the meat in the saucepan and cover. Cook over a slow fire for three hours, or until the meat is ten der. Turn it often and add more wa ter if needed. Serve with potatoes. carrots and peas.
 Vegetarian Mincemeat-The ingre- dients required are three pints chopped apples. three pints of chopped green tomatoes. four cupfuls of brown sugar. one and third cupfuls of vine gar, three cupfuls of raisins, three tea spoonfuls of cinnamon, one of cloves. three-quarters of a teaspoonful of mace, the same of allspice, two tea spoonfuls of salt and three-quarters of a cupful of butter. Mix all the ingre- dents except the butter. Simmer for three hours. then add butter and seal in glass cans
The Monticellonian., 1915-10-28
CHILL SAUCE RECIPES.

This is the time of the year to pre- pare sauces and relishes for winter
The Monticellonian., 1915-10-28
MORE GOOD GRAPE DISHES.

A most delicious dessert may be made using the large white or purple
The Monticellonian., 1915-10-28
TICKLING TIM z.

There are so many reishes. con serves. preserves and jellies to make
The Monticellonian., 1915-10-28

the following:
 Lemon Catchup.-Mix one tablespoonful of freshly grated horse-rad- ish with the grated rind of four lemons. add three scant teaspoonfuls of salt, the juice of the lemons. three teaspOon-
The Monticellonian., 1915-10-28
GOOD THINGS FOR THE TABLE.

delicious catchup for winter that Is especially fine to serve with fish is
 ba fOtlnuipO.
The Monticellonian., 1915-10-28

Prepared by Dairy Division of Clemson
 Cellegel
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