davidaulloa/AmericanStories huggingface dataset:
The Monticellonian., 1916-05-11
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 CABINETI

Will the love that you're so rich in Build fire in the kitchen And the little god of love turn the
 spit?
The Monticellonian., 1916-05-11
City 10 Build Homes.

The city of St. John, N. B., is pre- pairing to enter the housing business for the benefit of the worknen of the city. The first step was taken at a recent meeting of tho common coun- cil, when bill giving the city the re- quired power, was approved and or dered to be forwarded to the legisia- tufe.
 The bill gives the city power to ex- propriate lands as they may be re- quired and ,o erect houses suitable for the homes of working men. It pro vides for the issuing of bonds to cover the cost of purchase and erection and sets forth an easy-payment scheme un- der which the properties may be ac- quired by the citizens.
 The plan suggested is a payment of 10 or 15 per cent of the ultimate cost when possession is taken and the bal ance to be paid in monthly install ments. such payments to be arranged to include interest at per cent on the balance outstanding.
The Monticellonian., 1916-05-11
DIRT FLOORS GAIN IN FAVOR
When Built Ten or Twelve Inches Above Ground Outside Dampness
 and Rats Are Avoidad.

There is difference of opinion as to which kind of floor is best for poul- try houses. In my opinion, says a writer in an exchange if given proper attention, dirt floor comes nearer pleasing the hens than floors of either board or concrete. If brick or con- crete wall is built entirely around the house and the wall filled in until the floor is ten or twelve inches above tho1 ground outside, the building will not only be rat-proof but damp-proof as well.
 Board floors must be raised at least eight or ten inches above the ground. This allows air to circulate underneath, which makes the house cold during winter months. Concrete floors are hard. cold and damp, and must be cov- cred with an inch or two of soil or sand. Concrete and board floors are. easily cleaned, but unless cleaned often they quickly become foul and in- sanitary. On the other hand, a dirt floor will take up moisture from the droppings and need not be cleaned, other than once year.
The Monticellonian., 1916-05-11
Plan the "Cjtv Practlcal.v

Something of the right spirit is in St. Louis, where Harlan Bartholomew has been engaged by the citizens city planning committee. The river front and the street system will first engage his attention
 "The city beautiful idea does not appeal to the general public sufil- ciently to win financial support" he said shortly after arriving from New ark, N J., where for three years he had been a city plan expert. T am interested in the city practical. and l find that the public is inclined to favor it, as is comes to understand what can be done. and the benefits that will follow.
 'The river front should be made a public convenience and business as set, and the improvements to be made should be in the direction of aiding the interchange of freight between rail and water carriers.
 @The street system of St. Louis, as of most American cities. is too largely rectangular. Radial highways are needed Here the work of city re- planning has to correct the mistakes of the past, which are often costly mistakes. The only place where 1t can do new work, and prevent further mistakes Is in the planning of subdi- visions and additions"
The Monticellonian., 1916-05-11
Use Is the Test.

Chicagos effort to promote outdoor recreation recently received tribute from Enos Mills of Colorado. He is an enthusiastic supporter of the move ment for increased utilization of Americas national parks.
 No city in the country has done so much for outdoor recreation as Chi cago," he said. You are using your parks"
 So it would appear that MT. Rich ards practices what he breaches In the magazines. The Chicago News, in ac- cepting MT. Mills compliment, com ments:
 Chicago does not by any means lead in park area, either absolutely or in proportion to population. But. as MT. Mills remarks. this community makes excellent provision for the peo- ple's intensive utilization of the avail able park facilities. The playgrounds. the bathing beaches and swimming pools are designed to bring opportun- ities for healthful exercise and enjoy ment within easy reach of as many of the people as possible, and a true req son for regret is the delay in the ae- quisition and conversion of the outly- ing wooded areas"
The Monticellonian., 1916-05-11
MOST DELICIOUS OF SOUPS
French Preparations That Are Among the Best in the Catalogue of
 Cooks Who Know.

French Bouillie-An acceptable soup for early warm days is the French bouillie made of thickened milk Put in saucepan two tablespoonfuls of wheat four dessertspoenful of sugar and teaspoonful of salt Mix to a smooth paste and add quart of hot milk Cook in a double boiler until thickened and serve with crisp erou- tons and a dash of pepper The hot milk will be found stimulating. yet delicate, proving just the soup one re- quires for spring day.
 Potage Ia Creey-Scrape four large carrots and cut fine Add two potatoes peeled and diced two onions and two stalks of celery cut fine and fry brown in good beet drippings. Then put into saucepan with a quart of boiling water and cook until all the vegetables are tender.
 Press through a coarse sieve and re- turn to the fire with the addition of a tablespoonful of butter, half table spoonful of salt, two cloves, pepper to season and tablespoonful of minced parsley. Have ready a pint of milk scalded and thickened with teaspoon ful of cornstarch, add to the soup and serve with croutons.
The Monticellonian., 1916-05-11

are not too cold, nor are the summers too hot for the production of squabs on commercial scale. It is only in the melting period that the number of eggs and young pigeons will be de creased.
 No special pigeon house is necessary in this state. An open-front chicken house, 10 feet long and feet wide, and with height of feet in front and feet in back, will accommodate 30 pairs of pigeons. The house should face south and should have the east, north and west sides boarded tightly. as described in Farmers Reading Course Bulletin 16. Clemson college
 To complete the plant, erect in front of the house a frame 16 feet long, 100 feet wide and feet 6 inches high, using by Pinch posts and 1 by 3.inch boards. Cover the frame with Linen mesh wire netting. This fly" gives the pigeons the necessary exercise and the small wire keeps out sparrows.
 Good varieties are White King, White Homers, White Swiss Mon daines. and Red, Yellow. or Splashed
The Monticellonian., 1916-05-11
SteWed OxtaiI.

Take a fine oxtail. disjoint it. cut 1t into pieces about one inch and halt long. dividing the thick parts into quarters. Throw these pieces into boil ing water and let them remain for quarter of an hour. then drain and soak them. Take up, wipe them with soft cloth and put them into stew pan with two quarts of stock or water a large onion stuck with three cloves: three carrots, bunch of savory herbs. little salt and pepper. Simmer gently until the meat will part easily from the bones, then put the pieces on a hot dish. reduce the gravy, strain it over them and garnish with toast sip pets. A little lemon juice can be added if liked. Time. three hours and half to stew the tail Sufficient for three or four persons.
The Monticellonian., 1916-05-11

pIOptE pfdCe III 1000 NdlueS they Will no doubt continue to be wasted in cooking
 The failure of getting good results from vegetable food may be with the selection. for vegetables out of season are neither economical nor satisfac- tory the flavor is usually in inverse ratio to the cost The best of cook ing and seasoning cannot supply the lack of flavor.
 Vegetables may be crisp and fresh when brought from the market, but by careless handling are wilted and spoiled.
 In the cooking of vegetables there are a few things to remember, first to retain all the mineral matter and uutriment possible. to soften the cellu- lose and to develop the flavor, making them more palatahle.
 Spinach cooked properly should be well washed and cooked without the addition of water or very little This vegetable being rich in iron which is soluble in water may by being cooked in a large amount of water be nearly valueless as a food. This is true of salsify, green peas and beans, or, in fact any of the delicately favored, succulent vegetables. The season. ing is another important item; the fla gor should never be disguised by sea sonfng Usually butter pepper and salt, not too much, is the best be- cause it is the plainest.
 To accomplish these results one may use several methods; cook the vegetable whole or in large pieces. to cook with the skin on when possible. 10 cook in as small an amount of wa ter as possible without burning, to serve the water in a sauce with the vegetable whenever possible, and to season after the vegetable has start ad cooking so that the salt does not araw out the flavor
The Monticellonian., 1916-05-11

Carneaux. White pigeons are pre- ferred, because they can be sold alive at good prices when surplus of stock arises. For some time the demand for good breeding stock will take care of the supply and the squabs can also be killed, chilled, packed in ice and sold in Atlanta and other markets.
 A mixed feed consisting of equal parts of peas. cracked corn Gree from mold9. sorghum or cane seed, and wheat produces excellent results. Small or broken peanuts may be sub- stituted for peas. The important thing to remember is to make one-fourth of the mixture either peas or peanuts. These foods take the place of cotton seed meal in an egg mash. They sup ply protein and without one of them very few sggs and young pigeons will be produced. Feed the grain in hopper or literally twice daily Hop per feeding is best.
 Keep in the flying pen at all times a supply of grit. small oyster shells. rock salt and water. Pigeons enjoy and require a bath twice weekly. A
The Monticellonian., 1916-05-11
DRESSING FOR THE SALAD
Important Part of Dinners Preparation That May Make or Mar
 the Occasion.

The dressing is the making of sal adjust as it is of woman. To be- gin with, of course, there must be crisp, fresh greens. Then there must be delicious dressing.
 French dressing is best ma1e in this way: Beat a teaspoonful of salt with six tablespoonfuls of olive oil until thick. Then slowly beat in two table spoonfuls of vinegar, add red pepper and pour over the salad
 Sardine dressing for crisp lettuce is delicious. Here is the recipe: Skin and bone two sardines and add thes powdered yolk of two hard boiled eggs. Rub to a smooth paste. Add a teaspoonful Of sugar, one of dry mus tard, half a teaspoonful of olive oil, tablespoonful of tarragon vinegar, half 8 teaspoonful of cream and salt and pepper. Add a little lemon juice to thin to a creamy consistency.
 Golden salad dressing is good with fruit salads. Beat two eggs slightly, add q quarter cupful of fruit juice orange or pineapple-a quarter cupful of lemon juice and a quarter eupful of sugar. Stir over hot water in a double boiler until it begins to thicken, cool and use for fruit salads
 This is a good boiled salad dress ing: Beat the yolks of two eggs un- til creamy Mix with teaspoonful of mustard, the same of salt, three ta- blespoonfuls of sugar, two tablespoon fuls of cream and one of butter. Over this pour two-thirds of cupful of hot vinegar and cook over hot water. stir ring constantly, until thick and smooth Cool and use with vege- table salad
 Horse-radish sauce is made by mix ing in a bowl a teaspoonful of mus tard, teaspoonful of vinegar, half tea spoonful of salt and little pepper. Break on this mixture the yolks of two eggs and beat with an egg beater. Add olive oil until a thick sauce re- suits, and then add tablespoonful of grated horseradish.
 This is a good and easily made dress ing to serve with celery or lettuce salad Mix four tablespoonfuls of olive oil with the juice of two small lemons, the chopped yolk of a hard boiled egg. salt and pepper, and tea spoonful of chopped ehervil.
The Monticellonian., 1916-05-11
CROP IS CLOSELY ESTIMATED
Census Bureau Missed Actual Output of Cotton in 1915 by About
 22,ooo Bales.

The census bureau in it's final gin ming report of the season announced that the 1915 cotton crop of the United States aggregated 11,1S3,1S2 equiva- lent to 500-pound bales, exclusive of linters and counting round bales as half bales, as compared with 6,134,930 equivalent to 500-pound bales produced in 1914. In December the bureau es- timated the crop at 11.161,000 equiva- lent 500-pound bales. This was pretty close estimate. missing the act ual figures by only about 1000 bales. The 1915 Texas crop is placed at 3 3,944,- 970 bales as compared with 4.SS0.210 in 1914.
The Monticellonian., 1916-05-11
HOME@|50
 1TOWNRr M HELPS
PARKS MEAN MUCH TO CITY
Fairgrounds a Most important Part in the Welfare of Any
 Community.

Play and outdoor exercise are as necessary to the modern city dweller as is education, according to J. R. Richards. Chicagos superintendent of recreation.
 The way i'll which people spend their lives after the days journey is over the way in which they play offers them the best chance of contributing to the enhancement of one anothers lives; that is the view of Herbert Croly in Progressive Democracy.
 Parks are often called the lungs of the cities. That seems to denote health giving. To call them the heart of the cities might give more idea of the moral value of the peoples play grounds.
 That there is moral issue in the use of public parks is the theme of Mr. Richards paper on the American city. The leisure time period, he de clares, is the part of our existence that makes or breaks us. The saloon, of fering facilities for getting together, is one resort open to the idle hour, and he asserts that the first visit is for companionship and not for booze.
 Among the recommendations for the development of recreation opportuni- ties for adults is that city authorities should cooperate with organizations already in existence and should have a survey made to put into use for out door sports all vacant areas. Grown ups, he believes, should be induced to take more interest in golf. tennis. cricket. boating skating and other games and should be given plenty of room for sport. Public swimming pools also are urged to spread health and retain it.
The Monticellonian., 1916-05-11
Parsnip Fritters.

Take three or four good sized par ships. boil until tender. mash and sea son with little butter, pinch of salt and a slight sprinkling of pepper Have ready a plate with sifted flour on it: drop a tablespoon of the par snip in -four and roll 1t about until we'll coated and form into ball. When you have a sufficient number ready drop them into boiling drippings or lard as you would doughnut; fry a delicate brown and serve hot. Do not put them in covered dish. for that would steam them and deprive them of their erispness. which is their great charm.
The Monticellonian., 1916-05-11
Salade a IAIIemande.

Break some we'll washed crisp let tuce leaves or endive into little pieces. dry them cut some celery. cooked beetroot and peeled cucumber in juli- enne strips. keeping the celery in cold water till crisp, cut into strips some cold cooked chicken or ether poultry. some fleted anchoyies and Spanish olives. Place all these in a salad bowl. season with pepper. salt, chopped shallot. tarragon and chervil, pour over the whole some stiff mayon- naise and garnish with few shreds of red chillies and gherkins also some sieyed hard-boiled yolk of egg and lit tie strips Of heetroet.
The Monticellonian., 1916-05-11
FAMILY SWEET CORN SUPPLY
Not Many Foods Grown on Farm Are Better Than Roasting Ears-Plant
 Crop LiberaIly.

Every grower of corn, cotton and hay crops should have considerable sweet corn patch to supply the home with roasting ears Not many foods grown on the farm are better than roasting ears and every farm family should be abundantly supplied
 An early sweet corn patch and late sweet corn patch should be planted, leaving a time for roasting ears from the field corn. Often green corn may be sold for roasting ears. Why not plant liberally of sweet corn?
The Monticellonian., 1916-05-11
Coffee Cream,

Make half pint of very strong cof- cream. Add four beaten eggs and four tablespoonfuls of sugar. Strain into small cupfuls and place them in shal- low pan. Pour boiling water into the pan until it reaches half way up the cups, set in a moderate oven and cook gently until custard is firm. Serve ice cold with fancy cakes.
The Monticellonian., 1916-05-11
PROFIT ON GROWING COTTON
Hold Acreage Down and Plant Re. duced Space in Food crops-Dont
 Forget Spanish Peanuts.

Spot cotton has taken another jump of dollar bale in the Houston mar ket, bringing the price up to 12 cents. Present prices should not be an fncen- tive to the planting of an increased acreage the coming season. These prices are the result of short yield on reduced acreage If you want to make profit on growing cotton. hold the acreage down and plant the reduc- tion in food crops that have commer- eial value for the surplus above the needs of home consumption, not for getting that the Spanish peanut is crop that holds out the most promise of assured protits.-Houston Post.
The Monticellonian., 1916-05-11
POULTRY INDUSTRY IN U. s.
Unlimited Demand Guaranteed for Products by Increase In PopuIa-
 tion and Short Beef Supply.

The poultry industry has increased more rapidly than any other branch of agriculture. The annual valuation of poultry and eggs produced in the Unit ed States is reputed to be at least one billion dollars. The gradual in- crease in our population and decrease in the beef supply will guarantee an unlimited demand for poultry products for years to come and at lucrative prices.
The Monticellonian., 1916-05-11

and arrangement of quantities.
 If one arranges to have guests for luncheon, after having chicken din- her, the chicken may be used in pat ties, or salad or as chicken croquettes. Thus one may entertain without feel ing any special drain on the living ex- penses.g A varied diet may always be given, as broths may be made from the bones of the aforesaid chicken for the next days luncheon, following with a dish of macaroni and cheese or spaghetti and tomato sauce, thus hay ing soup and an entree at slight ex- pense.
 can of corn may be opened and part of it used as vegetable with milk or cream, then a few days later prepare 1t with egg, cupful of white sauce and seasonings of mustard, salt, an escalloped dish, to serve either as a main dish at luncheon or as a vege table at dinner Such dishes as veal birds or olives are attractive and made from small bits of meat. Flatten them by beating, roll up with a piece of bacon or salt pork and bread crumbs brown in a hot frying pan, then add cream and simmer until ten der.
 Gucumbers too old for slicing may be cooked after crisping in cold wa ter and served as one does asparagus.
The Monticellonian., 1916-05-11
PURCHASING SOY BEAN SEED
Majority of Concerns Secure Supplies in Winter and Spring-Average
 Price Is $1.71.

In canvass which the division of markets has made of the seed houses of the United States, it was found that 27 concerns reported buying their soy beans in the winter, 26 in the spring six in the fall and two specified sum- mer. Nineteen firms reported buying ill carload lots.
 The price paid for soy beans last October, as reported by 3S seed houses in different parts of the United States. ranges from s1.10 to s3, the average being s1.71 per bushel-North Caro. lima Bulletin.
The Monticellonian., 1916-05-11

spoonful of salt, a dash of cayenne, a tablespoonful of grated onion, bay leaf pinch of celery seed, or few of the leaves of celery tops. Cook in double boiler for ten minutes Mois- ten tablespoonful of cornstarch with cold milk and stir until smooth. add to the soup and cook ten minutes Strain through a sieve and serve with squares of toasted bread Freshly roasted peanuts may be ground fine or pounded and used instead of pea nut butter
 Cream of Pea Soup,-Press through colander pint of peas, add a quart of milk, a bay leaf, and a tea spoonful of onion juice. Melt two ta- blespoonfuls of butter, add two table spoonfuls of flour, and when we'll cooked add the first mixture Re- move the bay leaf, season we'll and serve hot.
 Quick Egg Soup.-Stir teaspoon full of beef extract into a quart of boil ing water, add grated onion, celery salt. salt and pepper to taste. Pour boiling hot into tureen with four tablespoonfus of boiling rice and two well beaten eggs. Serve hot. Any portion of cold cooked vegetable may make 8 very palatable soup, if put through a sieve, added to hot milk. seasoned and thickened as usual.
The Monticellonian., 1916-05-11
TIMELY WORK AROUND FARM
Corn or Cotton Stalks Add Fertility to Soil-Preparation Is Half of Gull
 tivaton.

Don't burn corn or cotton stalks. They furnish the land with soil fer tility as well as soil ability and les sen danger from drought.
 Don't blow land the least bit too wet. It makes sundried bricks, kills soil bacteria and lessens production sometimes for years. Don't do it.
 Remember that preparation is half of cultivation, and far easier, cheaper and better before than after planting. Hurry is often like worry. It doesn't pay.
The Monticellonian., 1916-05-11
Curing oiphtheria With Kerosene.

In several grave cases of diphtheria relief has been brought about within forty-eight hours and final recovery assured by the internal administration of ordinary kerosene oil The dis agreeable taste of the oil was dis guised by mixing it with sarsaparilla and the doses were given every four hours.
The Monticellonian., 1916-05-11
Chance Shade of Canary.

A birds color, in many instances. affected by the nature of it's food. Among bird fanciers it is common practice to change the color of .anaries from yellow to orange red ,y feeding them on red pepper. This ood, however, is said to have no ef- ect on adult birds, but must be fed to iestlings.
The Monticellonian., 1916-05-11
Narrow Escape.

You have deceived me-" said the Foung man, and from this time henceforth you shall not occupy my mind
 "oh. thank you, kind sir" she re- oined T am so glad"
 Why are you glad?" he queried.
 Because" she explained, "I never could be satisfied to occupy flat"
The Monticellonian., 1916-05-11

 cooked food of sufficient variety to conform to the age and health of the child is important enough for each mother to give time and study to her child's needs.
 Broths of various kinds, as well as purees of vegetables are good dishes for children, with slice or two of we'll buttered whole-wheat bread.
 Well-cooked rice with no seasoning but salt, served in good, rich milk, will make satisfying meal Rice con- bined with sugar, eggs and milk makes a dessert which Is safe and whole some.
 Orange juice may be given quite a young child. provided it is done be- tween feelings. Scraped apple, stewed figs and prunes without sugar, are all good for the child. The natural erav- ing for sweets may be satisfied by giving a piece of wholesome candy after good meal Never allow the child's appetite to be cloyed by sweets before a meal
 Ofttimes the irritable, naughty child is only so because of improper food and being allowed to eat sweets.
 For a child's supper dish there is nothing that takes the place of good bread and milk, adding a pinch of salt to the dish.
 Mutton Broth.-Wipe three pounds of the neck of mutton, remove the fat and skin and cut in small pieces. Cover with cold water and heat grad ually to the simmering point; skim and strain when the meat is tender, season with salt and add three table spoonfuls of rice or barley Cook un- til the rice is tender.
The Monticellonian., 1916-05-11
Water for Ducks and Geese

A pond Is not absolutely necessary to raise geese and ducks, but water fowl enjoy water and thrive better when they have access to it. On many farms there are facilities for making ponds and storing water
The Monticellonian., 1916-05-11
Brains and Wnrk.

A farmer living within two hoots and holler" of this city makes a profit of $6,000 year on a farm of 23 acres. That comes from combi. nation of brains and willingness to work. He has no time to complain Rochester Herald.