davidaulloa/AmericanStories huggingface dataset:
The Coconino sun. (Flagstaff, Ariz.) 1898-1978, 1916-07-07
Federal Inquiry or
Railroad Strike?

Faced by demands from the 6remen brakemen
would additional burden
$lOOO0OOO the railroads that this problem be settled by
With employees whose efficient acknowledged railroads
differences could be fairly decided Justly
public body
Railroads Urge Public Inquiry and Arbitration
The of the railroads the settlement
the az follows:
conference.
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reasonable. meet .s :. ar @ @
4,
Leaders Refuse Offer and Take Strike Vote
the
the the railroads
Federal employees the question whether
authority shall be these leaders declare wide k
public body which this ought be referred for these
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Question For the Public to Decide
The railroads feel they prefemn
these employees highly paid and constituting only
fifth Of all the employees without mandate from public tribunal
shall determine all the
BY
impartial Government inquiry BY industrial wauars
National Conference Commit Of the
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The Coconino sun. (Flagstaff, Ariz.) 1898-1978, 1916-07-07
A Question For the Public to Decide

ELISHA LEE, Chairman
PR. ALBRIGHT, Gen Z Msssss,
Atlsniic Coast Line Railroad
1. W. BALDWIN, Gs.I Masss~
Central Of Ceorsis Railway
I" c. L. BARDO. Gss Mssaso.
New York. New Hsveo a Hartford Rs'lTosd
L. n. COAPMAN. Vice Pssssdsst
Southern Railway
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Wabash Rsii~s
2 4. CROWLEY Aa9 to PrsoSs1
New York CentrsI ksi~sv
The Coconino sun. (Flagstaff, Ariz.) 1898-1978, 1916-07-07

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4. " IOUNS. GsrI Message.
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The Monticellonian., 1916-02-03
DEEPEST IF MINES
Morro Velho. Located in the Gold
 Belt of Brazil.
Was First Worked by Portuguese Dis coverers in 1eee-eombined Depths of Connected Shafts Have
 Reach 5,s24 Feet.

In a recent bulletin of the Pan American Union there is an account of the worlds deepest mine, written by Benjamin Le Roy Miller of Lehigh university and Joseph T. Singewald, Jr., Of Johns Hopkins. The mine IS the Morro Velho. in the gold belt ot Brazil, where the Portuguese were first induced to settle by the discov, cry of the yellow metal. The first gold was discovered ill 1899, near the pres ent city of Ouro Preto. The gold was coated with a black substance and hence was called aouro preto to'-blaek gold. The city which they founded was called Villa Rica de Ouro Preto- the Rich City of Black Coda name which was somewhat cumbersome even for the Portuguese, so they flnal- ly shortened it to just 0uro Preto, the name by which it is known today. Once it was the most important city in Brazil, the valuable metal being ob- tained from the gravel Of almest every stream in the region. Not only the stream gravels yielded gold, but many gold-h bearing quartz veins were worked.
 Just when the Merro Velho mine was first opened is not known, but 1t was being operated toward the close of the eighteenth century, and consid- erable work had been done when the present company obtained control of 1t in 1884. The ore body consists of a great vein of unusual persistence and regularity that dips into the earth at an angle of about 45 degrees It may be likened to a gigantic knife blade, held vertically and thrust into the earth at this angle, with the point still lower than the present deepest workings. And it is these workings that make the mine rearkable. The combined depths of the connected shafts give total of 5.S24 feet. In other words. here is a gold mine that is being worked at a depth of more than a mile below the surface of the earth.
 The rock temperatures increase as the earth's crust is penetrated. in some regions the increase being as much as enc degree Fahrenheit for each fifty to sixty feet increase in depth. At this rate the temperature at the bottom of this mine would be over 100 degrees higher than at the surface, and fried ham and eggs might be prepared for the miners without any other heating apparatus than the loose rocks lying about Incidentally miners woule be going through the frying process. too. Fortunately how ever. in this mine the rate of increase of temperature is only one degree for every 100 to 120 feet. giving the rocks a temperature of onlv 1l2 de- grees. By forcing cooled air town into the mine by means Of fans the temperature is lowered to a little less than 100 degrees Even at that it is rather snug and the miners usually wear only shoes, donning trousers when company is expected. The mine has produced a total of about S55. .00e.- 000 worth of gold, and is being worked now at profit Of something more than $7O0.000 annually.
The Monticellonian., 1916-02-03
MADE WITH APPLES
DELICACIES PREPARED FROM
 THE HEAGTHFUL FRUIT.
sanch Has Long Been a Favorite, but May Be New to Some-Reeipe for Raised Biscuit-AppIe
 Sehmarren Excellent.

Apple Punch.-Cut six tart apples in quarters core, but do not pare; put into a preserving kettle and add one cup of raisiHs. two bay leaves, q small piece of stick cinnamon. the grated rind of three lemons and two quarts of cold water; let come to a boil and add two quarts more of cold water. cover and let boil for thirty minutes; drain through a muslin bag. When cold add the juice of three lemons and two pounds of sugar; stir until the sugar is dissolved. When ready to serve add a little shaved ice
 Raised Apple Biscult.-Scald one cup of milk. add one tablespoonful of sugar and one tablespoonful of butter; let cool. Add one-half cake of yeast dissolved in warm water. one tea spoonful of salt and one cupful of flour. Let rise; add cupful of apple, pared and grated, and one caHuf of flour sifted with one-half teaspoonfal of soda. Let rise for one hour. Shape into two flat cakes, let them double their bulk. bake in hot oven. split while hot and butter. Serve hot with sugar and butter
 Apples and Rlce.-Pare and core apples. place in a baking dish and fill the holes in the apples with chopped raisins and sugar; fill the spaces be tween the apples with rice that has been boiled for fifteen minutes. Cover and bake for fifteen minutes, remove cover and bake for fifteen minutes longer. Serve hot with cream.
 Apples in Rice cups.-Boil rice in salted water until tender. Half fill coffee cups and let stand until cold. Stand in a pan of hot water until they will slip from the cup easily Scoop out a small place and lay quarter of an apple that has been cooked in rich sirup in the cavity. Serve with the apple sirup or cream.
 Apple Relish.-Three pounds of ap- pies diced with the skins on. Take three pounds sugar, one pound raisins, one pound oceans, two oranges; re move peeling and grind it in meat grinder, then cut the orange into small pieces. Cook for one hour, add ing the nuts five minutes before re moving from the stove
 Apple Schmarren.-Make batter of one tablespoonful of pastry four two Tablespeonfuls of milk. pinch of salt and well-beaten egg. Slice into this batter one good sized apple Put into frying pan one teaspoonful of clear lard heat il and pour in the bat ter, fry nice brown and serve with powdered sugar
The Monticellonian., 1916-02-03

When standing on concrete floors have, if q rubber mat is not to be procured, a small rack of strips of board on which to stand. There is sufficient spring in the device to ease the feet.
 Doors and window castings, mold ings and basebeards should be smooth so as not to afford a place for dust in cracks and lodges.
 Whenever possible the wood or coal should be filled from the outside into box near the stove with cover to keep out the dust
 Dustless mop cloths, and dusters are easily prepared at home. Old woolen or fannelette underwear for m0ps and eheesecloth dusters are prepared as follows: Put a quarter of cup ful of kerosene into a cleaning pail, add two quarts of quite warm water, put in the cloths and make sure that they are well saturated Wiring out, dry and the cloths are ready for use. Keep in metal receptaeles or in an dii BtdGt dS tllty dl V lAHtilAl
 The best sanitary covering for the floor is linoleum. Vanished once or twice a year, it lasts for years. It should be well fitted with watertight joints. The method used by some is to lay the cloth and use it until it is we'll fiattened and stretched before tacking securely.
 painted floor if kept well painted, may be easily cleaned. Use the same color of paint from year to year, then the worn spots may b. recoated with out being too noticeable.
 A uncovered table of the right height for the person to use is an indispensable kitchen adjunct. A hinged shelf placed conveniently is another help in serving and dishwash- ing
 A wire tray to fit into deep pan may be used for the drained dishes. Scald with very hot water and let dry, saving the process of wiping.
The Monticellonian., 1916-02-03
COFFEE WAS IT. People Slowly Learn the Facts.

All my life I have been slave to coffee. l kept gradually losing my health but I used to say nonsense, it don't hurt me.
 Slowly 1 was forced to admit the truth and the final result was that my nervous force was shattered.
 My heart became weak and uncer- tain in its action and that frightened me. Then my physician told me that l must stop drinking coffee or I could never expect to be well again.
 T thought of Postum but could hardly bring myself to give up the coffee
 Finally concluded that owed it to myself to give Postum Q trial. got a package and carefully followed the directions, and what delicious, nour- ishing, rich drink it wasl Do you know. I found it very easy to shift from coffee to Postum.
 Almost immediately after I made the change I found myself better. and as the days went by I kept on improy- ing. My nerves grew steady, l slept well and felt strong and well.balanced. Now the old nervousness is gone and I am well once more.
 It pays to give up the drink that acts on some like poison. for health is the greatest fortune one can have. Name given by Postum Co. Battle Creek, Mich.
 Postum comes in two forms;
 Postum Cereal-the original form must be well boiled. 15c and 25c pack ages.
 instant Postum-a soluble powder dissolyes quickly in a cup of hot va ter, and, with cream and sugar, makes a delicious beverage instantly. soc and Soc tins.
 Both kinds are equally delicious aud cost about the same per cup.
 There's Reason" for Postum.
 sold by Grocers.
The Monticellonian., 1916-02-03
MAKING THE CHILDREN HELP
Small Citizens Being Interested in De- Veloping and Beautffyins City in
 Which They Live.

Among the many cities that are taking thought for the future in their planning, one seems more forward looking than the rest. That city is Newark, N j. Not only are plans being drawn for the development of the city, but school children are be- ing taught about the plans, are being acquainted with the general trend of thought in city planning, and are be- ing shown pictures ef the objects of beauty bridges, monuments, arches, water fronts, and bouleyards, of the notable cities of the world.
 Such has been the success of the work in Newark, judging by the in terest aroused among the school chil- dren. that the committee on public in formation Of the American Institute of Architects has decided to try to make cities all over the country take up a movement to appeal to children in schools.
 No city plan is safe from being neglected and forgotten if the com HIS SGAltI sttlO1 ID i1OL u dliitu III d sense of beauty and fitness that will recognize the needfulness of proper development. One of the causes of the neglect of cities at this time and of the ugly and hideous things that have been permitted to be built in them is the lack of early education in a sense of the beautiful.
 There is a direct economic benefit to be derived from making a city beatsiful. Any city that has deyel- oped along the ri Int lines will ex- emplify this statement Generally the physical appearance of city is a sure index to the character and ideals of it's citizens. The whole city plan ming movement speaks well for a spread in common sense, in the abil- ity b think, and in a sense of en- during values, among the citizens of American cities.
 Washington has as much need to teach it's school children the essential things about "city beautiful as any other city has. Time and time again the city planning of Washington has been threatened with being warped and violated by persons who decline to look into the future.
The Monticellonian., 1916-02-03
INDIGESTION, GAS1|
 OR SEX STOMACH
Time it! Pape's Diapepsin ends all Stomach misery in five
 minutes.

Do some foods you eat hit back taste good but work badly; ferment into stubborn Jumps and cause a sick, sour, gassy stomach? Now, MT. or Mrs. Dyspeptie, jot this down: Papes Diapepsin digests everything. leaving nothing to sour and upset you. There never was anything so safely quick, so certainly effective No difference how badly your stomach is disordered you will get happy relief in five minutes, but what pleases you most is that it strengthens and regulates your stom. ach so you can eat your favorite foods without fear
 You feel different as soon as "Pape's Diapepsin" comes in contact with the stomach-distress just vanishes-your stomach gets sweet, no gases, no belch- ing, no eructations of undigested food.
 Go now, make the best investment you ever made, by getting a large fifty cent case of Pape's Diapepsin from any store. You realize in five minutes hew needless it is to suffer from indiga,A. ton, dyspepsia or bad stomach, Adv.
The Monticellonian., 1916-02-03
SYRUP OF F|GS FOR
 \ CR|LD'S BOWEL;
It is cruel to force nauseatiI harsh physic into a
 sick child.

Look back at your childhood day Remember the dose" mother insiste on-castor oil, calomel, eathartics1 How you hated them, how you fough/ against taking them
 With our children it's different. Mothers who cling to the old forI -. physic simply don't realize what hey do. The children s revolt is well-fo md ed. Their tender little "insides" are injured by them.
 If your child's stomach, liver and bowels need cleansing, give only teli- cious California Syrup of Figs" It's action is positive, but gentle Milli ons of mothers keep this harmless If 'uit laxative" handy; they know child en love to take 1t; that it never fails to clean the liver and bowels and sweet en the stomach, and that teaspoon ful given today saves a sick child ton or. row.
 Ask at the store for a 5O-eent bot tle of California Syrup of Figs wh ch has full directions for babies. childr en of all ages and for groWn-ups plail ly on each bottle Adv.
The Monticellonian., 1916-02-03
GOOD EGG-PR0DUCTl0M HINTS
Presence of Male Bird Has No lnflu- ence on Number of Eggs laid
 lnfertiIe Eggs Best

Produce the infertile egas.
 Infertile eggs are produced by hens having no male bird with them
 Removing the male bird has no in- fluence on the number of eggs laid by hens.
 The hens greatest proft.producing period is the first and secold years, and unless a hen is an exceptionally good breeder she should be disposed of at the end of her second laying season and before starting to mott
 Few eggs can be expected until the outlets are matured
 If possible. mark the bullets that lay in the fall, and use theIn in the breeding pen for the following spring.
 Soft-shelled eggs are often caused hy fowls being confined, becoming oyerfat, and from lack of mineral matter.
The Monticellonian., 1916-02-03
WORTH KEEPING IN MIND
Some "Don'ts" for the Consideration of Those Who Are Planning
 Building of House.

If you are planning to build house, whether it be for your own occupancy or for rental or sale, remember there are many things which should be omit ted in the planning. Some of these are enumerated in the following don ts: D
 Don't, in the plumbing of the bath room closet, permit the use of other than a gas-proof metal to metal con nections with the soil pipe.
 Don't, in planning your home grounds, forget that there is one form only of imitation that is safe the imitation of nature
 Don't, if you are building in the country. think that you cannot have an electric equipment. Private electric light and power plants are quite with in reach of even the moderate-sized purse. and furnish abundant light and current for the modern household ap- pliances.
 Don't forget that wall board is a very good substitute for lath and plas- ter, and that fractures which often oc- cur in walls of plaster are not possi- ble where this material is used.
 Don't forget that you can make the back entrance to the new house quite as attractive as the front entrance.
 Don't, when planning the fireplace, fail to remember that good taste is expressed in a simple mantel de- e,irY tA hn of the house.
 Don't forget that mirrors, in addi- tion to fulfilling their .utilitaran pur- poses of refecting objects, help archi- lecture
 Don't fail to allow for plenty of windows in the kitchen. This makes for cheer as well as for ventilation.
 Don't waste space inside the ward robe closets, utilize every inch. Poles for hangers may be placed very high for one-pece frocks, lower ones for coats and skirts, and underneath these drawers or shelves to take care of the boots, slippers and hats.
 Don't. in planning for the windows in the sleeping room, ignore tie possibilities of easement window placed very high above the head of the bed
 This solves quite satisfactorily the problem of an additional window, and i'll appearance is most pleasing.
 Don't plan for single doors between the living rooms and the hall Wide 0Baoinps piVa an air of consciousness and hospitable effect not possible to obtain with single door
 Don't forget that beamed ceiling not only looks more durable than ceiling of plaster, but that it is so. The more exposed timbers there are in the interior the longer will be the life of the house. Plaster retafds the action of the air upon wood, and this causes decay.
The Monticellonian., 1916-02-03

For cucumber salad a hard cooked egg, minced fine, added to the French salad dressing is especially good Chopped chiyes and dressing served on cottage cheese is another good com bination
 Chili sauce, tabasco, Worcester shire, catchup of various kinds are all good in French dressing.
 Pineapple Dressinq.-Mix all of the following ingredients in double boiler and cook until thick: two egg yolks, two tablespoonfuls of sugar, one-half of flour, and onehalf cupful of pine- apple juice. When serving with a fruit salad thin with cream or con densed milk
 Boiled salad dressing is very good on cottage cheese.
 Chilli Dressins.-Make an ordinary French dressing as above. add a few drops of onion juice, get this by scrap ing with a spoon the cut side of an onion When ready to serve, add finely chopped green peppers and enough Cniit sauce lO GOIOI lue uT6SS- ing a rich red. Shred cabbage very fine and mix with the dressing
 Thousand Isle Dressng-There seems to be as many varieties of this dressing as there are islands To a mayonnaise dressing add whipped cream, chopped parsley, stuffed olives. hard cooked eggs and chiyes. Pour over head lettuce.
 Some mashed roquefort cheese with seasonings added to French dressing on head lettuce.
 For mayonnaise the chief success in it's making is that dishes and in gredients are well chilled with ice, otherwise the dressing separates.
 Mustard is liked with meats and vegetables, but is not used in fruit salad dressings Many other combina- tions will occur to the cook who is thinking about attractive dishes
The Monticellonian., 1916-02-03

rice. half eupful of sugar and two quarts of rich milk with a half cupful of raisins or a few sliced sweet ap- pies, put into baking dish and set into the oven. Stir often for the first hour or two, then let it brown. Bake for three hours. This is delicious without sauce, but a hard sauce fla yored with nutmeg makes it a dessert liked especially by the children and is a most wholesome one for them
 MoIasses Cookies.-Take a cupful of shortening, eupful of molasses and a cupful of brown sugar. Heat in a saucepan until well mixed, then add ginger or other spices to taste, half teaspoonful of soda, dissolved in a httle hot water and flour enough to roll out. If the mixture is cooled we'll before rolling it will handle better
 Apple Sauce Cake.-Take cupful Of brown sugar, a half eupful of short ening, eupful of unsweetened apple sauce, made from cooking apples. a cupfHl of raisins, chopped, two tea spoonfuls of cocoa, a teaspoonful of cinnamon half teaspoonful each of cloves and nutmeg. two cupfuls of flour, sifted with half teaspoonful of soda, and one teaspoonful of bak- ing powder. Bake forty minutes in a shallow pan. This makes a good des- sert served with lemon sauce or any desired flavor.
 
 Winter Shortcake.-Prepare rich baking-powder biscuit dough; make two cakes, rolling thin, spread one with butter and place the other on top. then when baked they are easily split without making them heavy Use canned peaches, sliced oranges, or ba- nanas or any fruit desired Serve with cream and sugar
 This same biscuit dough rolled thin. sprinkled with brown sugar and nuts, rolled, then cut like cinnamon rolls and baked are delicious little cakes for tea.
The Monticellonian., 1916-02-03

pleasant flavor to meat Keep meat near ice or in a cold place and wipe 1t with a damp cloth before putting it on to cook.
 Red meats are easier of digestion. if properly cooked, than the white meat of pork and veal
 Far more meats are spoiled by too intense heat than by too little.
 The liquor in which fresh meat has been boiled makes good foundation for soups and broths.
 Salt meats should be put into cold water to cook, changing the water if the meat is very salt. This liquor is good to make bean or pea soup. Never throw away bit of meat liquor. for there is any number of ways of using 1t in gravies, sauces and for flavor in vegetable dishes.
 Twenty minutes to the pound is con sidered good time to cook meat well done, usually not counting the time until after the first twenty minutes. as 1t takes that time for meat to be- come heated
 In cooking meats one of two things must be decided by the housekeeper, time or money, which to you is the most valuable Chops and steaks are quickly prepared. but are expensive. We must remember that the most costly meat is not the most noursh- ing, as much of the best flavor and nutriment is found in the cuts taken from the part of the animal where the muscles are most active This meat Is the lowest in price.
 In steaming meat there is less loss; In stewing it, about a fourth of it's weight is lost in cooking. When steam ing 30 minutes to the pound should be allowed in the cooking.
 A small amount of meat will flavor dish of vegetables. cooking together in the oven.
The Monticellonian., 1916-02-03
Ste ak Supreme.

Select a sirloin steak at least an inch thick; have ready cooked in brown stock until tender balls or dice cut from carrots and turnips, half a dozen of each for each service. also for each service two small onions. For a steak weighing about two pounds, melt and brown three tablespoonfuls of but ter. in it stir and cook five tablespoon fuls of four until flour is we'll Drowned. then add one-half teaspoonful salt and one and one-haif cupfuls rich, dark brown broth; stir sauce constantly un- til it bois, then add cooked vegetables and about a dozen canned mushrooms; let the whole stand over hot water while steak is being cooked cook steak about six minutes; set steak in hot dish. turn vegetables and sauce over it and set all in hot even, to stand about four minutes; sprinkle steak with a teaspoonful or more of fine chopped parsley and serve at once.