davidaulloa/AmericanStories huggingface dataset:
Norwich bulletin., 1915-03-16
DANIELSON

Austrian Refugee Arrives in Town Two Fines of $25 and Costs in Liquor Cases-Cider, Jamacia Gin- ger and Wine For Boarders Dis cussed,
Norwich bulletin., 1915-03-16
Prohibition Conference.

Delegates from various Windham county towns gathered at the Meth evening at a prohibition conference
 There were several prominent speak CTS, including E. L. G. HohenthaI of Manchester, one of the leaders in the prohi ibition movement in Connecticut
 Enrolment for voters for the next campaign and other special features that are expected to lead to the suc- cess of the movement were discussed.
The Monticellonian., 1915-11-04

or a child is change worthy of thoughtful consideration Children should be fed according to their weight, age and development Solid foods should be introduced gradually after one year of age in a normal baby
 A cereal well cooked, an egg cooked and mixed with bread crumbs or milk, or gruel. making one meal a day. See that the baby feeds slowly and masti- cates we'll. Habits of right eating may be formed now which will go with him through life. Fresh bread should never be given. Cut in squares and baked until brown. then served in milk is good dish and one children like. Add pinch of salt but no sugar should be used plentifully
 An hour before or an hour after feeding tablespoonful or two of or ange juice, pineapple juice. strained apple sauce or mashed pulp of prunes may be given
 Vegetables are now a necessity. Po- tatoes thoroughly baked, and served with butter or cream. Asparagus tips. spinach and carrots crushed fine and well seasoned with salt and butter.
 Only one vegetable daily until the age of two is reached. Meats should be given but sparingly; tablespoon full of scraped rare beef may be mixed with the baby's potato or bit of beef steak gravy may be put on it. Up to three years but little meat is given, and it should always be finely cut
 Broths of mutton, chicken or beef with rice or stale crumbs. or beef juice may be given, five ounces at a meal; beef juice being more concen. trated. three ounces is sufficient
 Cereals of oatmeal, farina, barley. hominy, rice or cracked wheat, four ounces. but it should be long and well cooked. Serve with pinch of salt and plenty of milk and cream.
The Monticellonian., 1915-11-04
FROM ALL PARTS

A fairly accurate sun dial has been invented that can be held in the hand and adjusted to tell the time in any latitude.
 Rubber tubing can be kept from de- teriorating when not in use by storing it in water to which a little salt has been added.
 Cannon le "ded with sand have been found effective in breaking up swarms of locusts that frequently appear in Costa Rica.
 A flower vase that cannot be spilled, to keep a cors-ge bouquet fresh while being worn. has been invented by a French woman.
 The dust raised by automobiles has been blamed by medical authorities for an increase in pulmonary dis. eases in the Philippines
 A nctseless alarm has been invent. ed that awakens person by tighten. ing a strap o. cord around one wrist at set time.
 An Englishman has invented ma. chine that turns the rims and bores and finishes the hubs of wooden wheels at the same lime.
The Monticellonian., 1915-11-04

1t used to be compulsory in England that the dead should be buried in woolen shrouds. This law was intro duced in order to encourage the manu. facture of woolen cloth within the kingdom.
 Princess Shakovskaya is the only woman aviator in the great war. She is said to be in active service at the front in East Prussia. At first her ap- plication was rejected because of her sex, but she demonstrated that she could manage a flying machine as well as man and was finally accepted.
 grotto fungus. extremely rare. and described as stalk about an inch in diameter winch supported a waxlike collar of lacework, above which was bright green ball with a mouthlike orifice at the top, was found growing in Brockport tN. Y.) doorway the other day. So far as is known this Is tropical growth, transplanted by insects. A bunch of bananas may have been the medium.
 New York inventor has patented child's muf formed like a doll. Between them. Australia and Argen. 1 tina pasture one-third of the world g sheep.
The Monticellonian., 1915-11-04

braising. Not a block away was a butcher who sold the entire rack, from the first chop up to the shoul- der, as French chops, at 35 cents per pound, and recognized no difference in the quality of the meat. There Is also another point to consider, and that is the way the meat is trimmed, some butchers trimming closely be- fore weighing, in which case the meat may be well worth a cent or two a pound more, and others weighing first and trimming afterward
 Marketing should be done in person. To this rule there is no exception. It is for the purchaser herself to see whether ths chops be large or small, the slice of ham of the proper cut and thickness and what the proportion of waste in the piece of meat she is pur- chasing. It is too much to expect of busy marketman. who has hundreds of customers, to put himself in the place of such customer and give her exactly what she would have se- leeted herself. The only sure way of getting exactly what is best for each particular family is for the house keeper herself to inspect and select the meat and see it cut of
 As to the purchasing of pieces of meat which will answer for more than one dinner. such as roasts. it should be found from experience just how many pounds are needed for the two or three meals to be supplied. and that much always purchased. It is sometimes economy to buy a large cut of meat. small roast costing 60 or 75 cents might be enough for only one dinner. where larger one. cost ing s1. would furnish meat for two dinners at an average cost of 50 cents, saving worth while. It has been found better economy by expe- rienced cooks and caterers to plan the left-overs in this way than to buy whatever the marketman offers. and then utilize any left-overs there may be. The same rule applies to chicken or any other sort of meat
The Monticellonian., 1915-11-04

A LARGE majority of meat con- <A sumers have no knowledge what. ever of the food value of meat from make their selections of meat solely according to habit or fancy. In fact. little accurate data along this line has hitherto been available to those who wished to buy meats on rational basis. AS a result, few well-known cuts are generally in demand. and the remainder of the carcass is a drug on the market" To such an extreme has this condition developed that portion of the carcass (loin and rfbs), forming only about one-fourth of it's weight. represents nearly one-half of It's retail cost. In view of the large place which meat occupies in the America diet. amounting to nearly one.third of the average expenditure for all food. the importance of an in- telligent understanding of the sub ject on the part of the consumer is readil, apparent.
 Not only are the foregoing state ments true of meat producers and consumers essential to the entire beef cattle industry. on the one hand, and the economic welfare of the beef-eat- ing public on the other, that a more intelligent understanding of the diff. ferent cuts of meat be acquired by consumers generally. An increased demand for those portions of the car eass which are now difficult for the butcher to dispose of would contribute largely toward more stable condition of the trade and thus enable the pro ducer to operate with greater conf dence and economy. At the same time 1t would effect a tremendous saving to the consumer himself by more nearly equalizing the market values of the various cuts and by enabling the retailer to operate with a smaller margin of profit, thereby helping to solve the high cost of living. in so far as meat is concerned.
 Loin steaks average 59 per cent lean. 32 per cent visible fat, ana g per cent bone. Sirloin steaks in gen. eral contain a greater proportion of lean and smaller proportion of fat than porterhouse and club steaks.
 Rib roasts contain. on the average, 55 per cent lean. 30 per cent visible fat. and 15 per cent bone.
 The various cuts made from the
The Monticellonian., 1915-11-04
FARMER SHOULD KEEP BOOKS
Farm Cost Accounting" System De- vised to Show Whether or Not
 Year Has Been Profitable One.

By RUPERT I. STEWART. New Mex
 leo Agricultural College)
 Farmers are often criticized because critic almost invariably compares him with the merchant, pointing out that the business man keeps books and knows just where he stands. The fact Is, however, that the merchant keeps accounts with large number of people who buy goods of him and from whom he buys goods. Here all the transactions are in exact terms of cash and 1t is therefore an exact science or system and anyone who is moderately good with figures can keep these accounts satisfactorily.
 Farm records or accounts are just as desirable for the farmer as busi- ness accounts are for the merchant. but it must be remembered that they differ very materially and before we criticize the farmer for what he doesn't do, let us see what he does do. The department of agriculture and va rious state institutions have devoted considerable time and money in find ing out what per cent of the farmers keep farm accounts. The results of these investigations show that large majority of them keep some sort of ac- counts whereby they can tell whether or not they are gaining or losing on their business; but only a few go into detail enough to be able to tell which enterprise is paying or which COW is boarding" on you. etc With this fact in mind the various public service stations have developed a system of Farm Cost Accounting which is sim- pie in nature and yet of sufficient de- tall as to enable the farmer to anaIyze his business at the end of the year and decide for himself whether or not the year has been profitable one.
The Monticellonian., 1915-11-04

There's many a slip after the cup has been to the lip.
 A little bit of help often makes a great big difference.
 A mans head sometimes swells along with his bank account.
 Death is frequently the result of a man s efforts to make living
 Getting rich easy is the dream that puts many in the sucker class.
 Optimism is another name for steady work and full stomach.
 The rich man with a dissipated son may be sure of dissipated fortune.
 Half an ounce of doing beats ten pounds of knowing without the doing
 It sometimes happens that a man tongue.
 Don't loaf In town swapping yarns when you ought to be at home split ting wood.
 Holding a grudge has prevented many man from grasping the hand of 8 friend
 Recent events would seem to indi cate that grape juice is failure as a nerve tonic.
 A friendly spirit does more than able sermons to make the church serv- ices popular.
 The man who is not a hero to his own dog must be regarded as a sus picious character.
 Whatever may happen during or aft. CT the war the feeders of the world have a steady job
 If all married men were as perfect as their wives think they should be- but what's tho use?
The Monticellonian., 1915-11-04

CT in the center of the dish and pile the outlets around and serve, Serve with meat sauce
 A small piece of cheese, if grated. will add flavor to any number of dishes. It is good in escalloped po- tato, in escalloped cabbage, adds to the flavor of milk toast and may be sprinkled over lettuce which has been dressed with French dressing. A lit tie grated cheese added to an ome- let is an improvement.
 A dainty cracker to serve with salad course is prepared by heaping grated cheese on the crackers. sprinkle with salt and cayenne and then toasting in the oven.
 Sour cream makes a delicious fill ing for cakes; add brown sugar and cook until it Is hard, add nuts and beat until smooth.
 Sour cream dressing, using cream, salt and dash of cayenne served on young green onions is dish not half well enough known.
 A tablespoonful of leftover peas with few cold potatoes will make a most appetizing salad to serve for Sunday night supper.
 Stale bits of bread may be used as crumbs for various dishes, as crou- tons, as bread buildings eth fruit or custard. as filling with nuts for peppers. CT bake d potatoes; in fact in thousands of ways bits of bread may be utilized. Not crumb should be wasted, even the crumb tray should be emptied for the little shreds.
 Orange peel and lemon peel may be used to flavor sauces, removing the peeling before serving.
The Monticellonian., 1915-11-04

the lean they contain; but in com pairing boiling, stewing and similar meats the cost of gross meat. or lat and lean combined. should be moro largely considered. because the fat is more completely utilized. as in the case Of meat loaf. hash, hamburger. and corned beef.
 One of the most important points to learn is the way the meat is cut up and how the different cuts should be cooked. In side of beef we have first the neck and shoulder clod, the latter a good, solid cut of meat par ticularly good for beef a la mode; then come the five chuck ribs and the meat from the under side of the ani- nal. the flank. plate. navel and brisket, the latter used mainly for corning: next to the chuck come the
The Monticellonian., 1915-11-04

tomatoes, stuffed with tuna, we'll sea soned, celery and cabbage makes most tasty salad.
 Herring Salad.-Cook salt herring 15 minutes in boiling water to cover. Drain and cool and separate into flakes. Add an equal quantity of cubes of cooked potatoes, half cupfui of chopped celery. the whites of two eggs, chopped, and good boiled dress ing. Cover with hard cooked egg yolk put through a ricer.
 Salmon Loaf With Peas.-Season can of salmon, add a beaten egg, tablespoonful of lemon juice and cupful of thick. white sauce Steam in loaf and serve garnished with cooked peas on platter.
 Creamed Finnan Haddie.-Cook half a tablespoonful of flgreen onion, one tablespoonful of green pepper (both chopped), with fourth of a cupful of butter, five minutes, stirring constant ly. Add four tablespoonfuls of flour, mixed with teaspoonful of salt, a dash of cayenne and half teaspoon ful of paprika. Then pour on gradu- ally one cupful each of milk and cream. Bring to the boiling point and cook two minutes. Reserve half cupful of this sauce and to the remainder add 1R cupfuls of fiaked finnan haddie. when hot fill the center of a rice bor- der with the finnan haddie and pour around the reserved sauce Garnish with canned pimento.
 Salmon eroquettes nodded around teaspoonful of cooked green peas and served hot with highly seasoned sauce make another tasty dish
 Salt mackerel is delicious soaked overnight or until well freshened then placed in the oven covered with a good cupful of thick cream and al- lowed to bake 20 minutes Add salt if needed, just as it is taken up.
The Monticellonian., 1915-11-04


 Stuffed Pears.-Take firm pears and remove cores. Steam until tender then fill the centers with whipped cream, mixed with chopped dates, can died cherries or nuts.
 Pear Saiad.-Peel nice, ripe pears cut in halves, remove the core, then roll in chopped nuts. lay fiat-side down on head lettuce, place large spoon ful of mayonnaise at the side and serve we'll chilled with toasted cheese crackers.
 Stuffed Green Peppers.-Cut the stem ends from six green peppers. re move white fiber and seeds. scald five minutes and drain. Mix one cupful of bread crumbs with three table spoonfuls of melted butter. one cup. ful of tuna fish, salt a dash of lemon juice and stock to moisten slightly Fill the peppers. place in buttered pan with half cupful of hot water to bake slowly half an hour. Serve with cream sauce and triangles of buttered toast.
 Creamed Oysters.-Take three doz- en oysters, parboil in their own liquor until they ruffie, then drain Place a cupful of cream and half cupful of milk in a double boiler When the mixture is hot add tablespoonful of butter and two of flour. we'll mixed. season with salt and pepper; cook un- til thick. Fill ramekns with this mixture and the oysters; cover with piece or two of hard cooked egg and spoonful of buttered crumbs. Brown in the oven. The egg may be used as a garnish cn top of the Drowned crumbs just as it goes to the table, with bit of parsley as a finish.
The Monticellonian., 1915-11-04

in the living animals to make
 tough: but this is lacking in the fla
 vor to be found in the tougher cuts
 Now. in the matter of cutting beet
 many butchers differ as to method
 and 1t will repay one to make a sur
 yey ot butcher shops ill her own ana | neighboring localities. Having visited | them all. noticed the degree of cleanli l ness with which the meat is handled
 and made a comparison of cuts ano 1 prlces, as we'll as quality. the house | keeper can then make her choice oi | shops and patronize the one at which
 she gets the best value for her money | A butcher is ordinarily willing and i glad to instruct his customers in the different cuts of meat. to suggest econ omies and methods of cooking best adapted to each cut. He usu ally possesses a good deal of knowl edge concerning cooking and season
 ing. and will be glad to impart this knowledge to any customer who seems
 to want it. For instance. one butch
 CT will suggest what he calls blade roast in place of a prime rib roast
 & cut which has blade of gristle be tween the meat and the outside fat
 This he will trim out, bone and roll the meat. giving a solid roast, with. out waste, and the balance of the meat around the ends of the bones can be utilized for stewing 1r cas-. serole cooking He will recommend fancy rolled brisket for corning in. stead of the more expensive cut from the trump. which, while certainly ten. der and we'll favored. has a large amount of waste He will tell you, when you order hamburg steak, to add a half cupful of breadcrumbs and two or three tablespoonfuls of water to your hamburg steak to make it lighter and improve the flavor. All these hints have been gleaned from women who were interested in the subject of marketing and were not afraid to let the butcher know it.
 Having decided upon the shop. make 1t point to learn all the cuts of meat the butcher has, as butchers differ. as before suggested. in the way they cut the meat. There is wide divergence in the way the rump of beef is cut. for instance, and the way in which lamb and veal are cut up is also a matter of the butchers opinion To illustrate. one butcher in small town cut lamb chops from the forequarter, the first being frenched, and those near the shoul- der, which he called rack chops. be-
The Monticellonian., 1915-11-04
Encouraujno Farmer

That the government Is taking a great interest in the welfare of the farmer and is encouraging him to co. operate with his fellows, is proved by the literature the agricultural de. partment is putting out along that line. Bulletin No. 225 outlines a sys- tenn designed to meet the needs and requirements of small associations handling fruit and vegetables. This bulletin may be had by writing to the office of the bureau of markets and rural organization at Washington.
The Monticellonian., 1915-11-04
The Low Brow and the High.

A citizen whose education had been neglected remonstrated with the next door neighbor for running his grapho- phone tor photograph. according to which way it is revolyed) late at night. It disturbed him. he declared. He had to get up some time in the morning. and he'd be dad-dogged if But. my dear sir" returned the neighbor. who was very intellectual person. T play nothing but the classics. They may keep you awake. but they cannot disturb you. Instead. they are cer-
The Monticellonian., 1915-11-04
Criticism of Modern Ways.

Today the tendency is. not to en- deavor to make youths strong to re- sist. but to try to remove all stress from them They must not be given hard tasks at school; indeed. the cry is that children must feel that school is play. Trey must not be taught obedience and respect. lest they be servile. They must have much amuse- ment. All this is dependent upon the idea that life is meant for pleasure and that work is curse.-Dr. Charles w. Burr.
The Monticellonian., 1915-11-04

6s per cent lean, 19 per cent fat. and II per cent bone. The shoulder ciod contains 80 per cent lean and only 5 per cent bone.
 The various plate cuts-briskeS |, navel and rib ends average 51 per cent lean, fl per cent fat. and 8 per cent bone.
 From the proportions of lean, fat and bone of different cuts. their relative economy at retail prices may be determined. The net cost of lean meat is an approximate index of the relative economy of steaks and roasts, since they are purchased md used for
The Monticellonian., 1915-11-04
Only Work sr,no. Success.

Those who are prone to consider themselves exempt from hard work have never been known to obtain the success which real people covet. You have to keep working every minute to get anywhere. Just as soon as. you stop the other fellow is bound to go ahead.
The Monticellonian., 1915-11-04
Think lt Over.

Making money is not all there is to successful farming The home, it's conveniences, it's beauties and oppor tunities for life; the soil and it's con. servation to the future generations in it's strength of vigor: the appearance of the farm and sanitary conditions of herd and family all are factors in successful farmIng.-Wisconsin Bulle- tin.
The Monticellonian., 1915-11-04
Sleeping Brain Active Thinker.

It is only with children and the primitive races that the dream says right out what it means without dis
 guise and symbolism. What the child cannot have by day he gains by night in his dreams. Savages are simple in their mental activities-their dreams are like those of children. We adults have in our subconscious men. tai life. condensed and slumbering. our whole childhood history. By a wish we can awaken our sleeping childhood-it flowers in our dreams
The Monticellonian., 1915-11-04

tain to elevate your taste and give you keener appreciation of the high. CT things of life And-why. what is the matter?" The first man had been seized by some kind of a spell which caused him to remark: "Gug gug" in a choking voice.
The Monticellonian., 1915-11-04
idaho Has a Seaport.

The completion of the Cello canal, on the Oregon side of the Columbia river adds Idaho to the list of states having a seaport. It is now possible for stern-wheel river steamers to pass from the Pacific ocean to Lew iston, at the head of navigation on the Snake river. a distance of 4SO miles.
The Monticellonian., 1915-11-04
Too Hard on the Gossips,

A New York inventor has found a way of keeping everybody on a party telephone line. except the party called. from hearing word of the conversa tion. But he needn't expect the com pany to utilize his invention. It would rum it's business
The Monticellonian., 1915-11-04
Nun NAt ~eeQ
Eat Plenty of Fruit.

For it's appetizing values fruit should be eaten before meals. If taken as dessert at the end of the meal fruit has it's best effect from the nutritive standpoint. For it's laxative properties fruit should be taken on an empty stomach, preferably soon after rising in the morning
The Monticellonian., 1915-11-04
Communitx Work

Horse breeding community work is handled by farmers in many commu- mites throughout the middle West. groups of farmers who recognize the value of an excellent stallion of pedi. gree for crossing on their farm mares forming stallion companies to buy horses that one or two men would be unable to handle.
The Monticellonian., 1915-11-04

and lay them in a bak- ing dish, cover with wa ter, butter and lemon juice. using the mixture to baste them during the baking. Serve when brown, and tender. As a vegetable to serve with meats or as a dessert with whipped cream there could be nothing
The Monticellonian., 1915-11-04
She Hadn't Heard of if.

Summer Visitor at Farmhouse tto old ladyl-"Your son. l understand. is a pedagogue." Old Lady-'I guess not. unless it happened lately. WheL he writ me last month. he was teaching school and doin' right smarl"
The Monticellonian., 1915-11-04
For Medical Inspection.

In addition to its compulsory edu- cation law. recently enacted. Florida has now adopted system of medical inspection for schoolchildren, under the direction of the state board of health.
The Monticellonian., 1915-11-04

mix with egg, and form mZinto outlets, place half an al mond cut length. wise at the small end to represent the outlet bone. Dip in egg and fry.
 Placa "A canIi1nw.