davidaulloa/AmericanStories huggingface dataset:
The Monticellonian., 1915-01-07
SUITABLE FOR FLESHY MAID
Many Fabrics Especially Adapted to
Her, and Some She Should. Be
Careful to Avoid.

The girl who Is too aeshy should
never wear shiny stuffs such as satin.
They catch the light on the curve of
your figure and make you look much
stouter than you really are. Soft dull
stuffs are the right things for you.
Never wear "a blouse of one stuff and
the skirt of another, but always have
whole dresses or costumes. A contrast
ing vest collar or front on a dark
dress is quite allowable.
Wear stripes or plain stuffs rather
than checks or lowered patterns
Don't have a contrasting belt-it cuts
you in two and, by taking away your
height, increases your apparent width
Wear becoming collars. High ones
are very unbecoming to-a thick throat
and besides. YOU are nearly sure to
ha pretty neck-most stout people
have-so you may as well show it.
Let your indoor skirts touch the
ground always Have them made
cloSe-fitting or the hips with a good
flare cut at the foot. skirt which
draws in round the feet always in
ereases the apparent size of the hips
lete blouse is certainly going out
of fashion. At Che present moment
the most popular models are those
which are medium high.
The Monticellonian., 1915-01-07
KEEP HANDS FROM CHAPPING
Or If They Are Now in Bad Condition
Here Are Remedies That
Will Help.

The first chilly day is the day one
should begin to wage a war against
chapped hands. If you can keep your
hands from becoming chapped in the
transitional weather between hot and
cold, you will have little difficulty with
them later on, for it is in the first
cold days that they are especially SEN
sitive to cold. Still. it is never too
late.
Chapped hands are almost always
caused by insufficient drying after
washing, or perhaps the water was icy
cold and very hard, or used too hot
Both extremes are bad for the skin.
To preserve the hands in good con.
dition in cool weather, they should,
whenever possible, be washed in
tepid water, and if this is softened by
a teaspoonful of borax SO much the
better.
Be sure to use a soap of good quail
ity, and when drying the hands take
the precaution of rubbing each
finger separately.
If the hands are rubbed over once
a day with a slice of lemon and a
little cold cream, or if mutton tallow
is rubbed into them thoroughly before
going to bed at night, there will be
little danger of the skin becoming
chapped or rough.
The Monticellonian., 1915-01-07
FIRST TEST TIE CREToNNE
Cheaper Grade Not Always Good
Observation-Disclosures Excellent
Furniture Cover.

cheap cretonne is not always
good investment, as it often becomes
thin after few weeks wear and looks
more like a coarse muslin than a good
cretonne, so before investing in a low
priced material it should be tested. To
do this take a small niece and rub
1t thoroughly as If washing If the
threads separate and ii becomes thin.
it will wear badly, and is not really
economical, 20 matter how cheap the
price. but If it passes this ordeal
it will probably last as long and wear
as we'll as a much higher-priced one.
A cretonne with a dark background
is far more serviceable than one of
lighter coloring, and need not make
the room appear dark If some cheer
full tones are introduced into the
floral design
To cover furniture is not really such
a difficult task as many would mag
inc, provided a reliable pattern can be
obtained, and it is first carefully
pinned to the sofa or chair and fitted
so that any parts which are too large
OF lOO SuIdii Gail pS ditSiSu anu dr.
ranged. Cretonne is generally 80
inches wide, and full-sized sofa re-
quires six years.
When cutting the cover for the sofa
the pieces for covering the arms must
be laid, before cutting. with their right
sides together. or when cut it may be
found that they are both for the right
or left, and this would involve an enor-
nous waste of material. Also the pat
The Monticellonian., 1915-01-07
Beef Stew in Earthen Dish.

Take two pounds of lean beef Put
little vinegar in dish and lay the
meat in it CATER wiping with a damp
cloth and turn so each side may be
In the vinegar few minutes. Cut
the meat in small pieces and put in a
bean pot or other earthen dish with
cover, with a few small onions, a car
rot cut in thick slices. a cupful of
tomatoes, four potatoes cut in thick
slices, teaspoonful of salt, a few
shakes of pepper, read and white
Mix heaping tablespoonful of flour
smoothly in cold water and pour ON
with enough more water to cover the
stew. Cook covered in a slow oven
1--WE hours and serve in the same dish
The Monticellonian., 1915-01-07

QltlOl TO the Oil
etary. Orange juice may be given to
very young child provided it is not
followed or preceded by milk. a tea
spoonful of orange juice is one of the
best tonics to give a baby Stewed
prunes are wholesome, as we'll as
figs and dates in moderation for the
school child. A child who is fed dried
fruits will not crave sweets and cake
which are unwholesome especially be-
tween meals
Bananas are such good, cheap
fruit that we should have them
served oftener in various ways They
contain starch, and in consequence
should be thoroughly ripe 10 be whole
some. They may be ripened at home.
and when the skins are quite dark
they are best to eat uneooked One
of the things about bananas which
cause digestive troubles is the astrin-
gent substance next the skin. Care
fully serape the banana after the skin
is removed and the irritating principle
will be removed.
Bananas sliced with sugar and
cream make most tasty dish for a
ch.ld's lunch or supper. As a salad,
with lemon juice and olive oil or
sweet salad with oranges and pine
apple they make nourishing des-
sert
Cooked bananas are especially nour-
ishing, Baked with butter and little
lemon juice they are both palatable
and natritive. The cooking furthers
the digestion of starch in the fruit
and THIS makes them more digestible
Ch!ldrens food should be. first of all
simple Too many kinds of combina-
tions are upsetting to the delicate
STOMACH of a child So in serving
fruits see that they have variety. but
not more than two kinds at one meal
What is true of fruits is also true Of
vegetables They should be fresh and
in coed condition. All vegetables
containing woody fiber should be we'll
and thoroughly cooked.
The Monticellonian., 1915-01-07

1t frequently happens during dry
summers that crops planted on poorly
drained marshes suffer for want or
water. This condition is commonly
interpreted as an indication that drain
age would prove harmful, in that the
crops suffer for want of water even
when the marsh is not well drained;
and if properly drained. the soil would
supply a still lesser amoun of water.
But it should be clearly understood
IN this connection that when crops are
planted on poorly drained marshes the
roots establish themselves in the sur
face area which soon dries out during
a dry period. Removing excess water
by deep drainage to enable crops to
obtain more water IS absurd; never
theless, 1t is a fact that when roots
are permitted to penetrate deeply into
the subsoil they are able to draw upon
much greater amount of soil for
their water requirement.
The soils of some marshes, particu-
larly those covering considerable areas
and consisting of coarse fibrous peat
underlaid at relatively shallow depths
by coarse sand, have comparatively
low water-holding capacity, and are
unable, therefore, to supply crops with
sufficient water during a very dry
period When the soil along ditch
becomes dry and crops suffer for want
of water, no drainage is taking place
from 1t, but considerable water may be
rising into the ditch from the bot
tom due to the presence of water in
the upland at the head of the ditch.
Some water Is also flowing into the
ditch at its head To aid the crops
to obtain sufficient water during an
extended dry period. the water escap-
ing into the ditch may be saved and
used advantageously by constructing
dam in the ditch to force the water
into and raise it in the dry soil through
which the ditch extends.
In making plans for the drainage
of any marsh land complete exam
nation of the subso h should always
be made as this is the chief factor in
determining the plans which should
be made for its full drainage, both
surface and subsurface.
The Monticellonian., 1915-01-07
KNIT BABY'S BONNET
PRETTY HEAD COVERING THAT is
EASY. TO MAKE.
Best, Perhaps, in Rabbit Yarn or
Saxony-Success viii Be Sure If
One Will Follow the Direc-
tons Given Here.

How cunning the little baby bonnets
are knitted in rabbit yarn or saxony,
and so easy to make! Indeed, anyone
who can do the plaip knitting stitch
can make bonnet by following direc
lions:
First. it is necessary to find the face
size. This will be II, ii or 16 inches,
according TO the age of the child to
wear it. Four skeins of two-fold sax
ony wool will be required, white or
pink, as preferred. To make the bon
net cast on 50 stitches, using No 2
bone needles. Knit in ridges for IA
inches, or 107 ridges and bind off.
To make the band round the neck
of the crown, with a steel needle pick
up one stitch from the LOT ridges.
The Monticellonian., 1915-01-07
fRv A. r. MHITSONl

fBy A r. WHITSON9
The first step in the development or
any marsh land is to drain 1t. In the
case of large areas this will require
the construction of large main ditches'
requiring the use of a dredge, and CO.
operation among the adjoining laho
owners, either by organizing a drain
age district or by having the town or
county officers take charge OF the
work. In the case of smaller areas
this can frequently be done by mutual
agreement between two or three ad-
joining owners.
Two kinds of drainage must be pro-
yided for; first, surface drainage; ana
second, subsurface drainage. 1t IS &C.
casionally true that the construction
of bitches around the edge of a marsh
tract in such way as to carry on
most OF the water from the surround
ing high land without letting it onto
the marsh will reduce the wetness of
the marsh land to such an extent that
crops can be grown without further
ditching. Ordinarily, however, bitches
al q u6S6Sodly Ol the MAJ Oh ltoVlI.
The necessity for subdrainage either
by deep, open bitches or tile depends
very largely upon the character of the
subsoil and its relation to the sur
rounding land When subdrainage is
necessary, the use of tile makes it
possible to do away with open surface
bitches and SO greatly facilitates the
operations of cultivation. Neverthe-
less, the muck and peat of marsh
lands usually shrinks and settles con-
siderably on drainage, making it often
desirable to leave open bitches for
three or four years until this shrink
age has taken place, after which the
bitches may be cleaned out and tile
laid and covered.
Generally speaking, drains are of
the greatest service in marsh in the
spring. At this time of the year it is
very necessary that the free water in
the cultivated soil be removed by deep
drainage to allow the roots of crops
to penetrate deeply into the subsoil
When the roots become thus estab-
lished, the crops rarely suffer for want
of water during dry season.
The Monticellonian., 1915-01-07

hours At the time of serving take
from the cooker and reheat to serve.
Hungarian GouIash.-Cut a quarter
of a pound of salt pork into dice and
cook in a hot frying pan until crisp
and brown. Cut two pounds of round
steak into small pieces. roll in flour
and brown slightly in the pork fat.
Add two cupfuls of tomatoes, two
minced onions, one bay leaf, three
cloves, six peppercorns, and half
cupfui of diced celery. Add seasenings
and cook all together until boiling hot.
Set in the cooker to cook for two or
three hours. Serve with potatoes or
potato pancakes.
Fowl In Cooker.-Dress and truss
the fowl as for roasting Place 1t in
a large vessel of the cooker, add boil
ing water to cover, an onion stuck
with three cloves, two tablespoonfuls
of rice, and little coarsely chopped
celery. Bring very slowly to the boiling
point Cook until boiling hot, place in
the cooker and let stand two or three
hours Remove and reheat, sometimes
all day to have tender chicken
Corned Beef.-Plaee the piece of
meat In cold water to cover bring to
the boiling point. and If the water
seems very salty discard 1t and add
fresh boiling water Put boiling hot
into the cooker and let cook over
night. If one desires vegetables
with the meat they may be added
while relocating the meat. then cook
for another three hours. If the cooker
is opened during the cooking it must
be brought to the boiling point again,
as the steam escapes. losing much
heat. Cabbage, turnips, carrots and
all vegetables which are cooked with
the meat should be boiling hot before
being put into the cooker. 1t must be
remembered that a much longer time
is needed to cook all foods in the
cooker
The Monticellonian., 1915-01-07
Swiss Potato Soup.

Wash, pare and cut in halves four
small potatoes. Wash, pare and cut
In slices one large white turnip. Par
boil together ten minutes. drain, add
half an onion cut in slices, and three
eupfuls of boiling water, Cook until
vegetables are soft; drain, reserving
the water to add to the vegetables afs
ter rubbing them through a sieve
Add one quart of scalded milk, reheat,
and bind with shortening and flour
cooked together, using four table
spoonfuls shortening and half a cup
full of flour. Season with salt and
pepper.
The Monticellonian., 1915-01-07

Start on the right side and decrease
to "a stitches by knitting two stitches
together to end of row. Knit Is ridges
on these "a stitches, then bind off. If
the bonnet is white make the turn
back flap of white satin or corded silk
"a strip of ribbon about 31a or
inches wide will answer. Decorate
with embroidered rosebuds. or, If this
is beyond the knitter's skill, bought
embroidery could be applied. The
outer edge should be trimmed with a
frlll of narrow val lace and the flap
lined with bit of pink india or other
soft silk.
The knitting is laid in three plaits
at the ears to shape the bonnet, the
stitches to be concealed under ro-
settles of pink ribbon
The raw edge of the flap is turned
under the knitted edge and a cap lin
Ing of soft white silk fitted in. Then
a ruching of lace is sewed in around
the face, and lastly the ties of white
or pink ribbon are added.
OF course. one may keep the bonnet
all white, all one color, or a combina-
ton of white and color, For in
stance, If the baby is boy the knit
ting and silk flap might be white and
the ribbons blue. The embroidery
could be forget-me-nots, or the entire
bonnet, with the exception of the lace
frill and the ruching. which would be
white. of course, might be blue In
that case pink rosebuds would be more
effective than forget-me-nots upon a
blue background.
The Monticellonian., 1915-01-07
NITROGEN FOR DARK TOBACCO
Where But Small Quantity Is Desired
Nitrate of Soda Is Recommended
by Virginia Expert.
fRv F. II. MATTHEWsON, Virginia Ex-
neriment Station.1

fBv E. H MAFTHEWSON. Virginia Ex-
pertinent Station9
Most of the standard fertilizers OF
nitrogen, such as nitrate of SODA,
blood sulphate of ammonia, fish scrap,
cotton-seed meal and tankage, have
proved satisfactory for dark tobacco
If but small quantity of nitrogen Is
to be used, perhaps nitrate of soda
would be the most rational choice,
since nitrogen can ususally be bought
in this form somewhat more eheaply
than in most of the other forms, and
its availability is high. But if consid-
cradle nitrogen is to be used, perhaps
it would be best to derive at least a
part, say one-half, of the supply from
some of the organic forms, such as
blood. fish-serap, cotton-seed meal, or
high-grade tankage. Cotton-seed
meal is satisfactory as regards its eff
feet on the quality of the tobacco, but
In a number of instances it has proved
somewhat slower in availability. and
thus has not quite equaled some of
the others, particularly blood, in re
speet to yield.
Sulphate of ammonia generally
ranks about with nitrate of soda in re-
spect to it's effect on yield and quality
This material however, has an acid
residue, so that in some cases this
tends to diminish the full beneficial
effect of the nitrogen in it. By the
use of lime, however, the souring ten
dency of sulphate of ammonia can be
corrected readily.
The Monticellonian., 1915-01-07
Ranging Fowts a Menace.

The farmers flock gains much on
range, it is true, but where hogs are
kept and hog cholera comes, the rang
ing fowls are menace, as they bring
back cholera from infected places.
causing loss greater than the gain
made by the long range. II is the same
with turkeys; they carry hog cholera
to your droves of hogs and then often
die of it themselves. Keep the fowls
as closely home as possible in such
cases and discourage your neighbors'
fowls from intruding on you for fear
of contagious disease.
The Monticellonian., 1915-01-07

grown man.
Milk, eggs and meat are the foods
that build tissue; cereals. fats and SUI
gars give energy. Fruits and veg :
tables supply the mineral salts and
materials which make good blood and
bones.
The first foods mentioned are the
most important, most expensive and
most often poorly used. They can
sustain life longer than any of the
others.
Dietitians differ as to the time OF
introducing meat into the ehild's diet,
but the most natural way is to give
the child his energy foods in milk and
combinations of milk and eggs until
he has a good set of teeth to masti-
cate the heartier meat.
Eggs should be given in various
forms at least once day. Scrambled
with cold cooked rice will be method
which will economic with eggs, yet
make a most palatable and sustaining
dish.
Soft cooked eggs should be the rule
for children, or when cooked in va
rious ways, be sure that they are not
cooked tough and hard.
The best meats for children are
chicken, beef. lamb and bacon once in
a while Children should never be
given meat oftener than once a day
and then in small portions.
Cereals are of such variety that one
may have a different kind every day
in the year. nearly. Oatmeal, the sem
sible food, il long and well-coolled
and served with thin cream or top
milk and sugar, makes a most whole
some breakfast for any child In all
cooking of cereals for children or for
anyone, in fact. the long cooking is
an important point to emphasize.
The Monticellonian., 1915-01-07

;EARM>zNOrES
Comfort costs less than feeds.

Comfort costs less than feeds.
The day before shipping live fowls,
feed hard grain.
When a COW is blessed with a full
stomach she is sure to lie down.
A shiftless, slip-shod man will never
succeed with sheep.
1t takes three or four years to grow
a colt to marketable age.
The farmer must breed either a
draft horse or road horse.
1t seems a most opportune time for
up-to-date farmers to start breeding
some good colts.
Wherever alfalfa can be successfully
established it results almost imme-
diately in doubling the value of the
land.
Do not constantly dope the horses.
Feed them right and exercise them
daily. and they will not need medicine
any more than their owner.
To keep pigs free from worms a
continent should at all times be kept
within reach. Sulphur, salt and COP
peras are excellent remedies.
How many hens and cows have you
that are not earning their board? II
would be we'll to make a test, then
fatten and market those that are kept
at loss.
The Monticellonian., 1915-01-07

OdSicSi upCF OF HdTkeIdDie SiZe, TOT
Individual Serving-Baked Tuber Is
Mealy Like a Potato and Has Flavor
of Chestnuts.
culture seems to show that under IA
vorable conditions yield of 140 BUSH
els may be made from the cultivation
of dasheen, and with special cultiva-
ton this can be increased to $50 BUSH
els per acre.
The dasheen is a vegetable similar
to the potato, which was introduced
into this country a number of years
ago by eXperimenters. Their belief Is
that it will prove a valuable root crop
for the South
Last year at the Brooksville station
in Florida an average of 290 bushels
were obtained.
The dasheen is the staple article of
food for millions of people in tropical
and subtropical regions, and there
seems to be no reason why 1t should
not prove equally as profitable in the
southern and southwestern portions of
the United States. However, it is not
recommended that the dasheen be cul-
tivated in ATTITUDES north of the Caro-
linas. 1t being a tropical plant re-
quires frostless season of at least six
months during the year
The Monticellonian., 1915-01-07

tin in the feet and they add very ma
teriaily to the stock pot. There
should never be bone, raw or cooked
thrown away until it has passed
through the stock pot. The trimmings
from meat and many vegetables are
also an addition to the soup stock
flavor. The tough end of steak. if cut
in small bits and cooked with vege-
tables, will make a most tasty stew
or cooked with maearoni and gravy
makes a most hearty supper dish for a
chilly. cold night A speaker promi
nent in household economics is quoted
as saying that no economical woman
needs a garbage pail" The garbage
pail is too often the little leak that
sinks the great ship of household eff
ticieney
What would one say to the woman
who removes the marrow from the
bones of steaks and stews and puts it
into the garbage? Yet this is a com
mon occurrence in many homes Bits
of fat that are not liked when cooked
or are left after serving may be rem
dered and clarified, then used for
shortening Fats from ducks, chick
ems and geese are by many considered
much better than butter for fine cook
ing.
The small bit of fat which seemed
too small to save might have been
used to brown the vegetable for the
stew or chowder, Egg shells are use
full to settle coffee and clear soup
Wash eggs as they come from the mar
ket and the shells will then be ready
10 use. a half eupful of potato or
cabbage may be used to flavor cream
soup.
If cupful of cold rice is left. add it
to two or three beaten eggs and have
a good, hot supper dish Cold eggs,
either soft or hard cooked, may be
used for garnishing The soft eggs
should be further cooked until hard.
Chopped egg added TO white sauce
and poured over toast will make the
children good supper dish
Ho%
The Monticellonian., 1915-01-07
Cleaning Tattinq.

Almost everyone who has tried to
clean tatting by washing it knows it
is almost impossible to restore the
picots to their natural shape In this
way, A better way is to soak the
tatting in gasoline and while they are
wet dust all the pieces with corn
starch Wrap them in a clean towel
and leave them for several hours.
Beat the towel lightly, lift out the lace
and shake it free of starch. Press the
picots into shape and iron lightly on
the wrong side.
The Monticellonian., 1915-01-07

Pare and slice six large potatoes
and three small turnips. Put them in
Ave pints of water, boil five or six
hours until perfectly dissolved and of
the consistency of pea soup. If it
boils away too fast add a little boil
ing water When thick enough add
butter. pepper and salt. A small piece
of salt pork or lamb or veal and
small onion may be added to vary the
SOUP II desired.
The Monticellonian., 1915-01-07
Cold Chicken Scum

Cook one chicken, half bunch of cell
cry, quarter cupful of rice in two
quarts of water. cool. skim, add minced
parsley. two tablespoonfuls grated
cooked ham. juice of a lemon. two
cupfuls cream, salt, white pepper, and
dice of white bread.
The Monticellonian., 1915-01-07
Rebukina 2 Poet.

Poet-I wrote that poem TO keep
the wolf from the door.
Editor-Well, If the wolf reads the
poem you can bet that he'll keep away
from the door Coed day.
The Monticellonian., 1915-01-07

tern should be planned in such way
that the design viii run up the seat
and back of the sofa and over the
sides, or arms. and the pattern must
be carefully matched in the center,
where the material will be joined.
The Monticellonian., 1915-01-07

ways of exercising that
excellent quality is in
saving food stuffs Hard
ly one woman in a hun
dred would think it
worth while to save the
feet of two or three
fowls. Yet there is a
large quantity of CELIA
The Monticellonian., 1915-01-07
Better GriddIe Cakes

When making griddle cakes of but
termilk. they will be much lighter and
more tender If one small cupful of
very dry bread crumbs is added to
each pint of buttermilk. Less flour
will be needed, and the dry bread will
be utilized.-"H Home Department" Ma
tional Magazine.