davidaulloa/AmericanStories huggingface dataset:
The Bridgeport evening farmer. [volume] (Bridgeport, Conn.) 1866-1917, 1915-01-27
Names on
Reei sItrv Chacke

TuIips & DaffodfIs 75c per dog.
JOHN R1zCK II SON
The Bridgeport evening farmer. [volume] (Bridgeport, Conn.) 1866-1917, 1915-01-27

Love me not for comeIy grace,
For my pleasing eye or face,
Nor for any outward part.
No! nor for a constant heart!
So thou and I shall sever,
Keep. therefore. a true vvo1nan's eye.
Love me still, but know not why,
So hast thou, the same reason still
To dote upon me ever!''
Evening star., 1915-01-10

stream over the fields. and here and
there you see canals leading on into
them. Some of these are large with
many laterals. The river narrows and
widens in its course. 1t Is lined with
Willows, but 1t is not an attractive
looking stream. although its sands are
golden for the people of Mendoza The
water fertilizes everything it touches,
regenerating this valley year after
year as the Nile does Egypt. and caus-
ing it to produce enormous crops with
out nitrates or phosphates.
The soil thus made has been found
to be especially fitted for grapes and
today the whole valley has been turned
into vineyards. Farther back in the
country are hundreds of thousands of
acres devoted to grazing; but here
every square yard is in vineyards and
they are now producing something
like 300,000,000 quarts or 75,000,000
gallons of wine every year. The vines
grow so we'll that vineyards in bear
Ing are worth three thousand gold
dollars and upwards per acre, and
bare land with the water rights will
bring $1,000 and more.
know of one little vineyard of
seventy acres that nets $4,000 a year
and l am told that the average vine
yard Will pay all its expenses and give
Evening star., 1915-01-10
pes From Andes Vineyards for the United States

drown a good-sized city and enough to
give a large goblet to every man, woman
and child upon earth.
The Tomba bodega lies on the edge
Of Mendoza and I was able to reach
1t by street car. 1t Is close to the great
vineyards belonging to the establish
ment, and standing upon it the vines
seem to reach to the horizon on all
sides except that facing the city. The
buildings are low. but they have enor-
nous cellars underground and their
floor space covers acres. The grapes
come in by the carload and pass
through crushing machines. The pulp
is then put through four-inch pipes to
the fermenting watts. My Spanish was
not good enough for me to understand
distinctly all the processes of wine
making, but I could see that the juice
goes through cellar after cellar and
from vat to vat in it's fermentation.
1t is stored in tuns as tall as a three
story house, each of which will hold
thousands of gallons. and also in great
watts, big enough to form a swimming
bath for an elephant. The great hogs
heads or tuns in which the wine is
kept after making are equally large.
saw hundreds, each of which holds sew
eral thousand gallons. The weight of
Evening star., 1915-01-10
GETTING THE TRUTH OF 1T

gimme dat ah sword what you'se
totin'.'
when Gin'l Grant seq dat. Ginl Lee,
he sort O. rahr hisself back like er man
what mean business an spond: rs
done s'rendah to you, Ginl Grant, but I
lay it'll be er mighty col day 'fo' you
gifts dis hyah sword er mine, sab"
Yassah, denis de ve'y words GinI Lee
sez. I lav it'll be er mighty cor day
10 you gifts dis hyah sword er mine,
san ! hope may drap dead dis hyah
ve'v minute eff dey warn't
Den Ginl Grant. he perk up kinder
Ifactious an sez: Look hyah, man;
does you know who you's er foolin'
wid?' an wild dat he roach fer Gin'I
Lees sword fer ter grab it. But I
bound he don nevah git it. for Gin'I
Lee, he up n shuck de sword out'n de
holster an bus Ginl Grant ovah he
haid wild it TO he knows what's er
comm. Den Gin'l Grant, he shake his
sef an beller like one O. desc hyah
haid down low an jes' as sho' as you
bawn, boss, he haul off an butt GinI
Lee right in de stummick; dat he did.
boss; des like I'm er telling yer. An.
whole blessed room, boss. and dew
tuhned ovah de table an broke up de-
cheers an knocked de laig out fun
undah de stove an split de beans am
hadn' a been thar ter squench EN- it,d
er been a mighty big conflagrati'n.
cause dey was sho' nun fighters, boss:
dat what dey was. an dey warn't
study'n' bout de fab. but dey des
KEEP on er fightin' an er clawin' an err
scratchin' an dey warn't air one git
tin de bes' kase Gin'l Lee was de tall
est, but Gin'1 Grant was de stockies'
An bimeby. when dey done fit 'rouns
de-. de room bout er million times an.
bus up everything cep'n de bootjack.
undah de bald, an to- all de close off
deyselves dey stop an back off fer ter
catch der breff.
"Bimeby Ginr Grant he up an sez.
sorter tired like: Well, you done
srendah ter me. anyhow an Gin'i
Lee, he sorter sniff. like he WASH both
erin bout nuthin' an seq: 'Ef I did.
lay you amt neveh got dis hyah sword
er mine. an what's mo- you amt
nevah gwine ter git, nohow,' an wild
dat he tuhn hfsself 'roun' an walk
outer de room thout passin' de time
er day ter nobody; dat he did, sab, des
'zactly like I'm tellin' you.
An dat's jes' de veh'y way de wah
ended. boss" concluded Rastus i'm
pressively. "GinI Grant nevah did git
Ginl Lees sword. an I Law he Amt
nevah got it ter dis vehy day. dat 1
-t-I-.lS
Evening star., 1915-01-10

Is per cent of clear profit year in and
year out. When the season is good and
grapes are high it will yield more, but
when the bad seasons come 1t yields
less, although the average is as high
as Is per cent. This season the vine
yards are loaded, but the grapes will
not net more than l cent per pound
on the vines. the purchaser doing the
One reason for this is the big crop, and
another is the fact that the wine mar
ket is glutted owing to the great sup
ply held over from last year caused by
the hard times Of the Argentine. Still
another cause is the hard times brought
about by the war.
AS it is now more than 100000
pounds of grapes are being shipped to
Buenos Aires every day in special
fruit train. This train has forty cars,
loaded with grapes fresh from the
vines. 1t Is rushed right through to
the market. This shipment, however, Is
nothing in comparison with the vast
quantities that are being turned into
wine. The Argentinians are wine
drinking nation. The natives are of
Spanish descent and are accustomed to
migrants, who have come in by the
millions, and who form perhaps one
half of the population, are mostly
Italians and Spaniards, all of whom
drink wine every day. All of the small
italian farmers have their own wine
supply, and every one who can afford
1t lays in a number of casks for his
own use every season. The most of
these farmers buy upon credit, as is
the custom in many parts of our
southern states. They pay their bills
when the crops are sold, and If there
Is a good yield in prospect they have
but little difficulty in getting all they
may want. That is SO for food. seeds
and farm Implements. There is one
thing, however. that the merchants
will not give credit for. That is wine
The wine is bought and sold for cash;
and the retailing is done on cash
basis. Therefore II 1t is seen that the
crops are likely to be short or that
money cannot easily be gotten, the
wine sales are cut down. Last year
the wheat crop was short, and now the
war has cut everything to the bone.
The farmers cannot get credit and the
wine market has SO fallen off that
the bodegas or wine cellars are still
holding tens of millions of gallons
The present crop will greatly add to
this supply. All this causes the low
price of l cent pound on the vines.
I wish I could show you a moving
Evening star., 1915-01-10
Tn Remove Stains Frnno 7 ace

IRON rust may be removed with hy-
drochloric acid. The acid should be
applied to the stain and the lace imme-
diately lowered Into a bowl of hot
water, rinsed and put into another
bowl of ammonia and water.
Mildew can be done away with by
washing in strong soap and pulver-
ICED chalk, then hanging the lace in
the sun Acid stains are removed by
ammonia.
Fruit stains may be removed by
washing the lace in borax water. then
in a weak solution of chloride Of lime
and acetic acid. Wine and coffee stains
are treated in the same manner. II
paint stains are fresh. they can be re-
moved with turpentine.
Evening star., 1915-01-10

a kinderearten. which stands in the
midst of a park, with the Andes for q
panorama.
= !.
The city is lighted by electricity and
it's electric trains have numbers on the
top of each car. Indicating the route
where it goes. 1t has fine stores in the
chief business section, but the smaller
establishments make you think of the
shops of southern Europe. Many Of
them are open at the front. the walls
of the building being used as a show
case. The outside of a hat store will
be covered with hats, and a great tin
hat with an incandescent light globe
hanging from the bottom of it will
form the sign over the front and only
door. Many of the hat stores are not
more than five or six feet wide. but
the walls will have as much moro
space for the hats. Some of the stores
have signs consisting of pictures. For
instance, a barber shop will have, over
the door, painting of a barber at
work and toy shop will hive-a-sign
tomobile. In the pictures the children
are shown buying these toys.
During my stay l went to the mar.
ket. 1t was filled with vegetables
and had all the fruits we have In the
summer. 1 saw Bermuda onions five
inches in diameter. green peas as big
as marbles, tomatoes of large size and
also roasting ears and lima beans. I
saw grapes in punches as big as my
head, and watermelons and nluskmel-
ons that will compare with any we
have in the United States. / under
stand that they can raise Bartlett pears
and Rockyford canteloupe3. and in the
markets | found them selling plums
and apples, and figs, blue and white.
Among the muskmelons is one that
has a white flesh which is especially
delicious, and which will weigh TWEEN
ty or thirty pounds. This melon is
said to keep well, and it may be among
the fruits exported for our winter use.
The same melons are raised in Chile.
and 1 am told that shiploads of them
could be gotten for export Another
curious fruit is a peach without fuzz.
Its skin is smooth as that of a
plum, and at the same time the flesh
and stone and taste are those of
delicious peach.
FRANK G. CARPENTER.
Evening star., 1915-01-10
storms, and thus extend the length of

Of storms, and thus extend the length OF
the forecast.
The weather bureau was instituted and
began it's operations in 1870. AT first
the organization incomplete: but it has
developed steadily, until today 1t has
over seven hundred and fifty employees
giving their entire time to the service,
observations and render reports at longer
intervals. giving data that the bureau
requires
In New York city 1t is necessary to
keep a man constantly at the telephone
to answer the inquiries OF business con-
Germs whose work depends upon the
weather. The street cleaning depart
ment Of the large cities make their ar
rangements to clear away the snow
upon the receipt of the weather mans
warning.
The bureau requires a most expedi-
tfous and voluminous telegraph serv-
Ice. It's payments for this alone, ex-
elusive of the government radio serv-
ice, &C., amounted last year to more than
division has recently been estab-
lished for the study of seismology. or
the phenomena of earthquakes. The
scientific or theoretical side Of this Is.
commercially speaking. OF little value
except as it will ultimately extend
knowledge of the subject. but from the
side of practical utility it has CONNER
cial value, from geographical stand
point. in determining the location
of the earthquake regions and the con-
sequent avoidance Of dangerous places
for permanent structures, such as
dams. aoueducts and even ordinary
houses While this service is geologi-
cal rather than meteorological. the field
or observation for data is SO great that
1t can be conducted only under govern
mental supervision. and there Is no
other department. as well equipped as
the weather bureau to obtain the re-
puired informa ton.
Evening star., 1915-01-10

q q ISTORY is fearfully and wonder
Ill fully made. The weird tales.
q q stamped with the seal alike OF
indubitable authenticity and utter i'm
probability, that come floating to us
out of the mists of the European battle
lines recall the experience of that con-
scientious historian of the civil war
who, striving to get at the meat of
facts. dug up a nondeScript hct1on or
fish, fowl and red herring.
This particular writer. anxious FOR
the truth, without bias or imaginative
garnishment went down into the land
where the battles were fought, there
to gather at first hand the facts of the
great conflict. Desiring particularly
to learn whether Gen. Lee surrendered
his sword to Gen. Grant at Appomat-
tox, he at length got on the trail of an
ancient darky, who, according to re-
port, had been in the very room when
the surrender took place. Tracking
him down to his cabin and showering
him with presents. he approached the
subject.
Now. Uncle Rastus.' he said. sis it
true that you were actually present in
the room when Gen. Lee surrendered to
Gen. Grant?"
"'Deed 1 was, boss" replied Rastus,
moved to any statement by the lordly
gifts. Il was settin' right dar by de
stove, stirrin' pot O. beans"
Now, Rastus," continued the seeker
after truth, there seems to be much
doubt as to whether Gen. Grant ac-
tually took Gen. Lees sword or not.
Do you remember just what happened
about that?"
90 cohs l does. boss" asserted Ras-
tus. feeling that he must deliver a tale
commensurate with the gifts. "Didn'
tell you l was setting right dar by de
stove stirrin' de beans an seen ev'y-
thing what happened right TO nah
eyes?"
Pm glad to hear it," exclaimed the
historian. Now, tell me, did Gen.
Grant actually get Gen Lees sword:
"Gin'l Grant git Gin'l Lees sword"
calculated Rastus, who. like all Vir-
ginia darkies of wartime, had the ut
most veneration for Lee. Deed he
didn' boss; you hyah met
well, tell me just what happened,
Rastus. Did they have any words
about the sword?" continued the his
torian.
Deed dey did, boss: deed dey did"
exclaimed Rastus. "Gin'l Grant. he SEE
ter Gin1 Lee, mighty proud. Does you
s'rendah? an Gin Lee, he spends.
ofi1sh like, Amt done sont word ter
you dat done s'rendah? Den GinI
Grant. he SEE. mighty biggity. Den
Evening star., 1915-01-10

the liquid is so great that the slaves
are several inches thick and they are
bound around with heavy hoops of steel
1 asked where the tanks came from
and was told that they were all made
in France and shipped out to Mendoza
I cannot tell you the number of eel
lars I went through, but I know that
/ walked steadily for an hour or more
in my visit to this establishment
Everything is of the most most mod
ern make. The machinery is moved
by electricity and the barrels in which
the wine is shipped are manufactured
ed an automobile, especially construct
ed for the carrying of wine from the
farm to the factory. This machine held
1000 quarts. I also saw them loading
the cars and carts with barrels of wine
which are to be sent over the country.
Altogether there were several hun
dreds of men employed on the work.
x
I am delighted with Mendoza. 1t is
one of the prettiest cities I have seen
in South America and it is one of the
newest and freshest as far as appear
ances go. This is SO Notwithstanding
it is one of the Oldest cities Of the con-
tinent 1t was founded seventy-fve
years before Boston and was thriving
municipal organization before New
York was begun. 1t had already lived
about 800 years when it was destroy
ed by an earthquake. This was in
1881. The convulsion occurred while
large number of the people were In the
churches, and more than 10000 perish
ed in the ruins of the falling buildings
The city of today is largely built from
the materials taken from the ruins.
but it has been extended and grown
until it is many times its old size. A
few years after the earthquake 1t had
only 5000 population, and as late as
1895 its number was only $4,000. 1t
has now $4,000 and is rapidly growing
Mendoza is situated under the shadow
of the Andes and on the edge of the
great plain that extends eastward
toward the Atlantic The distance to
the mouth of the Rio de la Plata at
Buenos Aires is as far as from New
York to Cleveland. and the plain
reaches for hundreds of miles to the
north and south. Beyond the valley in
which the city lies the country is COW
cred with scrub and is largely desert
The land is worth nothing without it
can have water, but water will make
everything blossom like the rose, and
Evening star., 1915-01-10

the water of the Mendoza river makes
the town look like a forest In the
midst of a great garden OF vineyards.
There is water running down the
streets. and every one of them is lined
with poplars and other shade trees
The city has five large plazas. nlled
with palms and other tropical vegeta-
ton. 1t has a park of 500 acres, from
which You have a fine view OF tho
Andes, and it has the plaza of San
Martin, another park. This stands right
in the heart of the city. The latter park
consists of sunken beds in the shape
of triangles, with tiled walks running
through them and tiled walks around
the outside. These walks are raised
several feet above the beds or gardens.
and they form the promenade of the
town during the evening.
X X
The buildings OF Mendoza are nearly
all of one story. They are made SO on
account of the earthquakes. but they
are large and their outsides are deco
rated The principal theater cost
$4,000. The town has fine educational
facilities, and it is noted for its coll
leses and normal schools. 1t has also
Evening star., 1915-01-10

vines and orchards of the province of
Mendoza are loaded with the most
luscious fruit.
~
The fruit that went to New York
crossed the Argentine pampas dis
tance of 654 miles to Buenos Aires 1t
was there transferred from the cars to
the steamers. and it had voyage on
the Atlantic ocean of twenty-three
days before it entered the harbor OF
New York Now that the Panama canal
is completed much of the shipping will
be via the Pacific. This town Is only
$50 miles by railroad from the port OF
Valparaiso. and from there fast fruit
stea amers will be able to take their
cargoes to our ports in fifteen days.
They will probably cut down the pres
ent time of transit fully two weeks,
and the exporting will be combined
with that of the Chilean fruit growers
and other companies who are now in
vestigating the possibilities of food
ing our cities with South American
fruits.
Mendoza is one of the fruit regions of
the world. 1t is a little garden. of
at the foot of the high Andes noun
tains. on the railroad that crosses from
Buenos Aires to the Pacific. 1t has
good railroad connections with the At
times a week that go over the noun
tains to the opposite side of the con-
tinent. The town is in the center of
the great fruit valley of the Mendoza
river. The lands are composed of the
rich silt which that river has brought
down from the Andes. and they rely
upon 1t for their irrigation. 1 saw this
stream shortly after l arrived on the
eastern side of the Andes. 1t is rush.
ing flood of water as thick as pea soup.
1t is the color of chocolate, and it car
ries so much fertilizing material along
its course that wherever II meets an
obstruction it bulls up a sand bar or
island. Indeed. it is said that if man
can find a patch of stones anywhere
over which the current can be turned
he will within year have coating
of two or three feet of soil that will
raise almost anything under the sun.
The river carries SO much silt that 1t
frequently changes its course, owing
to the islands built up by it. / saw
islands that were three feet above the
level of the water. their banks being
almost perpendicular.
All of the available water of the
Mendoza is now used for irrigation.
There are frequent dams to direct the
Evening star., 1915-01-10

which condition they are at their
sweetest. and are just ready to be
turned into wine.
Riding through the vineyards I saw
many Of the large wine-making estab-
lishments. Nearly all Of these have es-
tates of their own. but they also buy
the grapes of the vineyardists near them.
These establishments are known as bo-
degas. Some of them are OF vast ex-
tent, the buildings covering acres. 9th
ers are small, but altogether they make
enough wine each year to give three
quarts to every man, woman ana chnd
in the United States and leave some to
spare. The amount OF grapes squeezed
out last year was just about 1000 mil
lion pounds and this produced in the
neighbcrhood of 800 million liters Of wine.
This is for the province of Mendoza
alone. In the province of San Juan,
which adjoins it. the pounds of grapes
treated were about ITO millions and the
wine made was 51,O00,000 liters or al
most that many quarts. The capital in
vested runs high into the millions of dol
wine-making establishments in the re-
public. and the area of the vineyards is
over 250.O00 acres.
In order to give you an idea of these
big wine making establishments I shall
describe some features of that of Do
mingo Tomba, which l have just visited.
This bodega is said to be the largest
wine-making establishment of the whole
world. It's buildings cover many acres.
Its cellars have forty-one departments for
storing and maturing wine. In its fer
menting rooms there are twenty watts
each holding 100000 gallons and smaller
yats with a total capacity of more than
a million. There are altogether four or
five hundred vats and even more tanks.
the whole forming reservoirs which will
handle more than two million gallons at
one time. The establishment has 1s2
cars for bringing the grapes from the
vinewards to the winery and ninety-three
travelling tanks O. $500 gallons each for
the transport of wine and grape juice
from its other bodegas. The capital of
the institution is three. million dollars
and I am told it is paying dividends of
II per cent and laying away a big sur
plus. its profits at times being equal to
SO per cent of its capital stock. The
bodega was started in 1886 and 1t has
since its beginning made enough wine to
Evening star., 1915-01-10

New Winter Garden for Uncle sFan c. Carpenter Tells How Mendoza Produces One
Each Yn the Worlds Largest Wneakng Establishment
the
Railroad Which From Buenos Aires
Establish
Evening star., 1915-01-10

were quite as big as damson plums.
five pounds.
The trimming of these vineyards is
so carefully done that the whole looks
like an ornamental garden, and the
fruit Is so cultivated that not a weed
is anywhere to be seen. The labor Is
mainly Chilean and Argentinian. al
though there are many Italians and
Spaniards who come in to aid In har-
vestine the crop The wine grapes are
left on until they are dead ripe, in