davidaulloa/AmericanStories huggingface dataset:
Norwich bulletin., 1916-08-26
A FEW GUIDES TO HEALTH.

Dear Sisters and Brothers:-Sum- meT is going and soon your piCniCS and good times will be remembered with the past. but the memory of them will remain. I like to read of your good times, and l am glad so many of you gan become personally acquainted
 Bright Ray: Received your card was pleased with it
 l presume many of you know these simple guides to health. srjJ if by bringing them before our minds will do any good l will endeaTOr to pen a few.
 As a rule we do not value health as we should, until we lose it. We can't, for we don't know how, or we should take better care of our bodies and obey the laws of health Sickness comes after we violate these laws. If we OverdO. or misuse any organ, we impair it's ability to keep us in good health and we disable our organs and nerves in various ways.
 Be sure to sit and stand erect. Walks and work are good for one, not too long ones or too much of it. for exercise is good for one and the mus clcs are made strong by use.
 Exercise also makes the blood to flow faster.
 Drink pure water and plenty of it, and eat good, wholesome food.
 Learn the value of what we eat, for wholesome food makes good blood, which feeds all parts of the body.
 Keep the rooms full of pure, free air, so that one can breathe it in.
 Always keep q window open at night. The bed and bed clothes should re- ceive a daily air and sun bath
 Change wet clothes, stockings and shoes as soon as possible.
 Bathing keeps the skin clean and one to be healthy must have clean bodies and wear clean clothes.
 A person requires hours of sleep to recuDerate the worn and tired out body, nerves and brain.
 Receiving a blow across the ear often produces deafness. One must not read by a dim, and wavering light, for it injures the eyes Wash wounds at once in clean cold 1 water to which add a few drops Ot l carbOlfC acid, or hydrogen peroxide
 In time of accident act quickly and ] calmly.
 Do not take tobacco and alcohol into the system for the former is a poisor and the latter does much harm, for il TetardS the action of the heart. Care for @ cold at once, and do not i let 9 cough hang on. Do not dwell upon gloomy thoughts anger and hatred until they have be- come habitual.
 Do not plan to avenge wrongs done | you. no good can come from 1t. Too tight clothing prevents free l circulation and checking the circula- 1 t1On leads to sickness. l Narrow shoes are said to cause ! cOrns and buniOns.
 Woolen clothing is a protection | against our variable seasons. 1 Bear in mind that flies, mosquitoes | dirt and dust are disease distributors I do not see how one can avoid dus ! unless they live where automobile! 1 do not pass or come to the house. | Best wishes to each one. DIANA.
Norwich bulletin., 1916-08-26
PRETTY TRAYS.

Dear Social Corner Sisters: Every one admires pretty trays. You can make of cretOrne or tapestry covered with glass and framed with a rim of wood. They are an attractive addi- tiCn to the tea table and especially ap- prOpriate for serving tea on the piazza.
 Trays are dainty ard summer-Hke and make an attractive addition to the country home. When purchased in shops they are quite expensive. Made at home, trays cost very little Buy a picture frame of the desired size, which may be had in all varieties of wood. Then 1 go to the remnant counter, purchase a pretty square of cretonne or tapestry, the one that would make the most attractive cover for the bottom of the tray. I think, would be an ob- long of Japanese embroidered silk in all of the pretty shades used by that artistic race. You may happen to own Q sample of a bit of embroidery or silk belonging to your grandmother which you desire to preserve Why not make a tray, using the glass as guide" Cut the material large enough to cover the bottom of the tray, allow ing all inch or two inches to turn back. Place the glass in the frame and over the cretonne. To hold smoothly in place thin layer of cretOnne should be fitted tightly in the frame and small tacks driven to hold it securely in place: carefully cut away the cretOnne
 " cover the back with a piece of felt;
 glue should be used to fasten this on, and it is also nice to use, as it does not scratch the table. These trays do not require a, tray cloth, and are kept clean by wiping over the glass with a damp cloth. The Sisters of the Social Cor ner will have @ good opportunity to
 utilize any small piece of pretty ma terial in a thoroughly satisfactory manner.
 | -I-o,-15 1;7~o ,-o,.,, ,,,,,cl, +o +o7I tho | Sisters of the Social Corner how to make The Idiots Delight; also, beside | this handsome cord, a new style neck | tie, CroCheted with silkateen. I also
 have several handsome neckties that
 are made to wear under the collar One
 Is made with china berries. Will give
 any Sister directions; also would send 1 china berries enough to make one
 chain to any Sister who would like it. ! I got quite a few while south, and l after returning home sent for more,
 so knew that they are the real berry. | ETHELYN.
Norwich bulletin., 1916-08-26
USES FOR BoRAX.

Dear Social Corner Friends Just a few lines to you this morning while it is nice and cool. l haven't written for a long time, but did enjoy my visit with you all at South Coventry Lake; also at Ocean Beach, August 10. l wanted to attend the other parties, but 1t so happened I couldn't very we'll so gave it up.
 Aunt Sarah and Remember Me: l hope you didn't feel sighted because I couldn't come to the party. Will be on deck for your next one.
 Brownie: I met the two you were speaking of to ne, and sent your mes sages on. They were glad to hear from you that way. G. w. was nurs- ing in July the mother at the second house above me.
 Aunt Abby and Crimson Rambler: Looked for you at Ocean Beach picnic, but sought in vain. How are you Both well, I hope.
 Jennie I found the little verse on Friday and the bunch of wayside flowers are still pretty. Will write soon.
 Am sending some uses for borax
 ToiIet-Borax sOftens and purifies hard water; borax sweetens the breath; boraX cures chapped hands and lips; borax removes pinples and blOtches; boraX leaves the skin soft and smooth; bOraX preserves the teeth and gums.
 LaUndTy-Borax neutraIizes the poison soap; borax sets cOIOrs and prevents them from spreading; boraX bleaches the clothes and keeps them from turning yellow; boraE, a little added to starch, gives superior glosa to clothes.
 Medical-BOraX relieves hoarseness; horax heals ulseTs and bOils; bOraX re- lieves aCidity in stomach; bOrax cures catarrh and cold in head; boraX cures burns, bruises and Sprains: borax aids inflammation and priCkly heat PreserVatiVes-Ror stops putrifac- tion: boraE arrests fermentation, bOrax destroys microbes and bacteria; boraX preserves all animal. all food substances.
 Borax exterminates ants, bugs ani 1 reaches, and Is effective as an anti. | septic in epidemics such as typhoid | fever. cholera and smallpox. Dom Pedro: I will always think O. | you as happily located in a bright pleasant room. I enjoyed looking q i your rugs and fancy work. | Francis: Was glad to meet you ol l August 10th at the beach. 1 Kindest regards tO all. AUNT HESTER.
Norwich bulletin., 1916-08-26
A FEW HOMEMADE cONVE-
 NIENCES.

Dear Sisters of The Social Corner: I am sending in a few home made conveniences:
 Paper Coat Hangers: As we are all well aware, coat and gown hang CTS take too much space to be indulg- ed in. One which every traveller and apartment-dweller should know can be made as follows. Simply roll a newspaper closely. tie it in the mid de with twine, making loop to hang 1t by. and you have handy hanger. To hang a skirt slip the loops on the waistband over the pa per roll. Two newspapers tightly rolled together make a hanger strong enough for mans topcoat.
 The Glue Bottle: You buy a bot tie of glue, remove the tin cap, use some of the glue. and then replace the cap. In week you wish to use the glu0 again. The cap sticks, and be- cause it does not fit properly, the glue has hardened by evapora ton. Your fingers become smeared, and if you are pasting a clipping or a letter. the glue becomes a nuisance. Whittle out a wooden stopper to fit the bot tie snugly. Insert a spreader in it. Hold it over lighted candle to warm the woOd let the hot candle drip over both stopper and spreader. then hold the stopper well up over the flame That will heat the wax. and cause it
 
 have waXcd the stopper, fit it care fully to the neck of the bottle. and leave a shoulder on the upper end Then wax 1t again. With such a stopper the glue will keep indenffnite- ly, the fingers are protected, and the spreader is always at hand for it is | a part of the stopper itself. The par l aff1n prevents the glue from getting a i hold on the stopper, and the stopper | keeps the glue air-tight.
 | A Home Made Canteen-To make a l very servicea bIe and practical can 1 teen that will be useful on camping | trips, take Q flat quart bottle, and sew [ over it a cIose-f1tttng cover of flan- 1 nel. Then make a canvas bag to fit 1 closely over the lower twO-thirds, and 1 attach to the top edge of this a strar 2 i to go over the shoulder. By wettin2 the flannel cover occa asionaIly, you can 1 keep the contents cool in the hottest l weather.
 To Copy Engravings-Tf carried out 1 right the following method will prove very successful when copying engrav- ings: Mix ten grains of bichromate l of potash and twenty grains of cop l per sulphate in one ounce of distilled | water. Spread this mixture on paper ] and let it dry. To print, put the pic. 1 ture face down on the prepared side of the paper. Cover it with a glass and expose it to the sun one-hal 1 HOGr. "aSn II with solution made | from twenty grains of nitrate of sil yer, and one ounce of distilled water 1 This makes your picture red. Mex
 wash it with water. To get a laven der-colored print, wash the red prin
 with salt water. until you get the de l sired shade. Be very careful not t
 get your hands into the solution o
 nitrate of silver and water. If you dc
 you are likely to be burned.
 Best wishes to all from
 MOUNTAIN LAUREL.
Norwich bulletin., 1916-08-26
HOW TO READ A BOOK.

Dear Cornerftes: Many thanks to the Sisters who remembered me with cards on my birthday.
 We have had a few good letters on books advising us in our selection of them. Next in importance to the selection of a book is the art of knowing how to read 1t. Hence the following suggestions:
 Read the t1tle-page first. Learn something about the author.
 Read the preface, if there is one. It is what the author wants you to know about the book before you be- gin to read it.
 Read the book straight through, not the last chapter first, or skipping chapters here and there.
 If the book is yours. mark the passages that impress you most. Read these over again after you have fin ished the book.
 Think about the book as you read it. Try to discover the secret of its charm if it has charm. Analyze its argument, if 1t presents argument. Do not accept it's conclusions if they seem
Norwich bulletin., 1916-08-26

be liable to spoil before it is used-up, if quarts are used.
 Meat canned in this way may be used to make delicious meat lOaveS, or as creamed beef, besides using it as meat balls.
 I also canned some, cut up in chunks about as large as a walnut. This was very nice made into meat pies or just warmed up in the gravy.
 By the way, the gravy formed in cooking meat by this method is by far the best I ever tasted. You see all the juice of the meat is conserved in the can, in other words, you get all the goodness of the meat, and none escapes into the air.
 I also canned pork (fresh, raw, pork in chunks. That, too, was fine.
 Should you be so fortunate as to kill one of the deer which has been fattening upon your crops, can few jars of the meat and you will say it was the best ever"
 I canned ten pint jars one of the hottest days this summer. The act ual work was all done out of doors on a table under the trees, and all I had to do in the kitchen was to keep the water boiling. How we are enjoying that meat. It is the best venison I eyer tasted.
 After cooking the required time lift out of water and seal tight. imme- diatCIy. Invert to test if air tight If you are not perfectly sure the jars are air tight melt a little parafine and pour around the cover. Do not worry if the jar isn't full, clear up to the top. Just be sure it is air tight and your meat will keep all right. All the germs are killed in the jar by the long cooking, and if you seal it air tight no more can get in.
 Do not open jars and fill up wi th water, as this gives 8 chance for the germs from the air to enter. I just opened a can of meat put up last February, which was just as sweet and nice as it could be. Now, Sisters, this fall try buying your meat. by the quarter, and can ming good supply of it for use later on. and see if the appreciation of your | family doesn't repay you for all your trouble. It truly is a great saving l in money, too, besides obtaining a more deicately favored product. | Perhaps later, if anyone is interest i ed tC know, I will tell how I made | soup stock from the bones from whicF | ] cut the beef, and canned that, too i We are having nice soups from that 1 now and it was put up last February | Best wishes to all
 ] If l am u5urpIng anWOne's nom de 1 piUme,' please inform me, and ! vii 1 choose another Until then, I vii | sign.
Norwich bulletin., 1916-08-26
THE USES FOR SALT.

Dear Social Corner Writers: For the human system salt is very essential in everything we cook.
 Salt sprinkled on the carpets when sweeping brightens them.
 A handful of salt thrown on a small blaze will extinguish it. A quantity sprinllled on tcp hot coals around the edge of the fire pit of the stove will remove clinkers.
 A handful of salt placed on an old newspaper is good to clean sticky iron.
 A shake of salt in your vase of roses will lengthen the life of them.
 In planting potatoes a handful of salt in each hill helps the growth and kills the worms.
 HaIF a handful of saIt sprinkled on each plant will kill the worms that form between the leaves of caulff1Ower and cabbage and will help them to head up good and solid.
 A pinch of salt added to your milk when it arrives will help preserve it.
 Cucunnbers packed in salt for a few days make brine; washed off, put in vinegar, makes pickles.
 Cabbage shredded fine, packed in salt and set in @ warm place to ferment, then put in cold water, makes Sauer kraut.
 Salt mixed with vinegar is good to clean brass or copper.
 Lemon juice and salt put on a spst laid in the sun until dry removes iron rust.
 Salt put in your dye bath will help set the color. A handful Of salt put in two quarts of water will set colOrs so they won run in washing.
 Handkerchiefs soaked ir a basin of | cold water and a handful of SXlt will I,O oh, ,1r.r, m r.-- +r 1 Coarse salt sprinkIed over the ice | helps freeze cream quicker Coarse salt sprinkled on steps GOV l cred with ice will help melt it so it | can be easily removed. i Salt put in the white of an egg will ! make it beat up lighter. | Salt put in the white of an egg when l you beat it up keeps it from falling.
 Medical uses for salt; Put in a cot l ton bag while hot, serves in place of @ | hot water bag. A teacup of Warm water with a tea | spoon of salt will stop nose bleed. ] Salt shaken on cut will stop bIeed- 1 ing.
 Cne-h half teaspoon of salt to one cur cold water, if taken. will stop henor- images of stomach or lungs. One quarter teaspoon of salt to one
  i at night, will afford relief if it is 2 coughing spell caused by worms. i sends them back and they get relief | Salt water injections are good fol pinWOrnls.
 4 handful of plain salt added to you foot bath relieves tired feet Salt sPrinI<Ied on nuts and banana helps greatly to aid digestion.
 Have a lump of rock salt in you stall, Tie 1t up so your cows ant horses can have a taste once in while.
 Salt sprinkIed over your hay whel putting 1t away helps preserve it am the horses relish it more. One teaspoon of salt in cup of wa i ter is good to clean the teeth an harden the gums.
 Salt on grapefruit or muskmeIons more healthy than sugar.
 SaIt in hot water makes an emeti } when one is in need of such a dose. BEGONIA.
Norwich bulletin., 1916-08-26

To live as gently as I cans To be, no matter where, a man; To take what comes of good or i'll And cling 10 faith and honor still; To do my best, and let that stand The record of my brain and hand, And then shall failure comes to me To work and hope for victory. To have no secret place wherein I stood unseen to shame or sin; To be the same when T malone As when my every deed is known; To live undaunted, uHafraid Of any step that I have made To be without pFetense or sham Exactly what men think l am. To leave some simple mark behind That I have lived for men to find; If enmity to aught l show To be an honest generous foe; To play my little part, nor whine That greater hOnorE are not mine, This, 1 believe. is all I need Tor my philosophy and creed.
 Edgar 1. Guest in Detroit Free Press.
Norwich bulletin., 1916-08-26
BROWNIE.
HOW TO CAN OUNCES AND AP.
 PLIES,

Dear Social Corner Sisters: To can Quinces and apples, make a syrup of three parts sugar to one part water. Let this come to a boil. Drop in the Quinces, which have been pared and halved. When the quinCes are cooked tender, remove from the kettle and put in half as many peeled and quar- tered apples, and when these are cooked tender put the two fruits in jar in alternate layers and fill up the jars with boiling syrup. The quinces will require considerable more boiling than the apples.
 Quince JelIy-Remove the fuzz with damp cloth, cut the quinces into small pieces, put into a preserving kettle, cover with water and boil them until they are soft: transfer them to jelly bag and let them drain; when the juice has all drained out, measure it and return to kettle, and for every together for % or 30 minutes, testing all the time; when it jeIls on cool plate it is done; pour jelly into jelly glasses.
 Quince Marmalade-Cut and quarter unpeeied quinCeS, put in kettle and just cover with water; let cook until ten der; press through a sieve; measure and add equal parts of sugar; cook slowly until quite stiff, being careful to stir frequently to keep from burning I 0 Gan Guinness by koiIinq method Pare the quinces and cut them into quartCHs; when enough have been pre- pared for two or three jars, put them into a kettle, cover with water and boil until tender; then proceed as with peaches.
 PATTT,A
Norwich bulletin., 1916-08-26
POETRY.
LFe's Level Plain.

would not live upon Iife's towering A beacon to be seen by who so wills, Where all the winds of hate blow
 swift and strong, Too far from men to see their hurts
 and ills.
 Nor would ] dwell in valleys where
 the tide
 Of life shall rise about on every side, Where I must struggle lest l. too' From my safe footing by it's waters
 wide. But let me dwell upon the open plain, Where I can see suns rise, moons wax
 and wane,
 Where wide, grown roads wind by
 and travellers pass With cheerful greetings, without
 thought of gain. Here let me live, and unvezed let me Friendly to all who speak in passing Ready to give what each one may Smiles to the happy, to the sad, a -Niactte 0L Lowater in N. Y. Sun
Norwich bulletin., 1916-08-26
HOT WEATHER DISHES.

Dear Social Corner sisters:-The tage:
 Peach Ice Crean7-One quart sliced peaches, l quart granulated sugar, 1 quart cream. 1 quart milk Mash the peaches and sugar together until very fine. Put the milk and cream into the freezer. and freeze until partly frozen; then add the peaches and su- gar, and finish freezing.
 Peaches a Ia RussaII-Peaches. chopped almonds, preserved cherries, cOCOanut, cream. Allow one large ripe, juicy peach to each person. Pare stone and i'll the centers with chop ped almonds, add a preserved cherry and little fruit juice. Pin the peaches together with a toothpick and cover the outside with grated COCOA nut. Chill. Serve with cram.
 Watermelon Ice Cream-One and one-haf quarts watermelon juice, 2 lemons, 1-2 quart plain gelatin jelly, 1-Z quart milk sugar to taste Add the strained lemon juice to the water melon juice, then add the jelly, milk and sugar Freeze. To make the jelly: Put three tablespoonfuIs of gelatin into saucepan, add f cups of water, l cupfUl sugar and tIG whites and shells of eggs. Place over a slow fire and heat until it bOils. Re-
 
 tie for minutes. then pour through a scalded jelIy-bag.
 Greystone Pudding-Two cupfuls huckleberrtes, 1-3 cupfUI butter, cupfuI sugar, 1 egg, 1 3-4 cupfuls uour, o teaspoonfuls baking powder, 1-4 teaspOOnfuI salt. 1-2 CupfuI milk, l teasDOOnful vanilla extract Cream the butter and sugar together, add tho egg well beaten milk, vanilla salt, huckleberries, flour and baking pow der. Bake until ready and cut in squares.
 Serve with this sauce: Put one cupful of brown sugar into sauce pan, add 1 tablespoonful cornstarch, 1 tablespoonful butter and cupfuls boiling water.
 Flemish Stuffed Tomatoes-Six even sized ripe tomatoes, 4 fIIeted an- chOvies, 1 teaspOOnful capers, 1 hard cooked egg. 1-2 cupful mayonnaise dressing, 1-2 cupfUl liquid aspic jelly, ] crisp lettuce leaves. Wipe the tOma- toes and carefully scoop out the cen ters. Chop the anchovies, or any oth- CT fish preferred, add the Capers, the chopped yolk of the egg. the nayon- naise and the aspic jelly. Mix over ice until nearly set and fill into the tomatoes. Chill thoroughly. then coat each tomato with aspic jelly. Serve on the lettuce leaves with mayonnaise. Mash-ie - Cucumbers, rice, meat, spices, tomatoes, butter. Scoop out ! the centers of the cucumbers. leaving only thin shell. Was the rice, then chop the meat and mix well together. Add butter, salt, pepper and allspice to taste. The quantity of rice should be according to the size of the vege- tables, generally about a tablespoon ful of rice to each vegetable is enough. Half fill the Cucumbers with this stufftpg. Arrange them regularly in 1--- T tomato juice until the meat is tender and the rice and vegetables are well done. Small eggplants and tomatoes may be stuffed in the same way.
 A Good Uncooked Chutney - One pound sour apples, 3-4 pound sultana raisins, 12 ripe Aomatoes, 2 tSed pep pers, 1-4 cupful mint leaves. 1 ounce mustard seed, 1 1-2 quarts vinegar, boiled and cooled ounces salt, pound granulated sugar. Chop the ingredients fine and mix with the sugar, salt. spices and vinegar. Keep
Norwich bulletin., 1916-08-26

in a crock in cool place. stirring every day for ten days, after which it is ready for use.
 Beet SaIad-One quart cooked beets quart raw cabbage, chopped fine, 1-2 cup grated horseradish, 1-2 cup sugar, salt to taste, vinegar to wet we'll Put in jars.
 ButterriIk Breakfast Cakes: One cup fresh buttermilk. 1 cup rich, sweet milk, egg, beaten thoroughly, salt to taste, 1-2 teaspoon soda, stirred into buttermilk, 1-2 teaspoon baking pow der sifted with flour. Stir flour and add, using enough to make a smooth batter and just thick enough to pour from spoon smoothly. Enough for three persons.
 Currant Cake: One sup sugar, 1-2 butter, 2 eggs. 1-2 cup sweet milk, 2 cups flour, 1 1-2 teaspoons baking powder, 1-2 cups well washed and dried currants, stirred tl at the last Kindest wishes to all.
 EASTER LILY.
Norwich bulletin., 1916-08-26
DREAMED SALMON.

Dear Corner Sisters: I wish some one would please send directions for a crocheted bag for holding thread to hang on wrist while working; or for cutting one of fancy ribbon; either will do.
 Joseph Doe: Two blossoms on dah- lias Aug. 10th, but imperfect, on diff ferent roots.
 I enjoyed the day at Aunt Mary's pleasant home at Bishops Crossing; also was pleased to receive a call from the same day
 I wonder if the Sisters have ever tried Creamed Salmon2 It is fine. Dreamed SaIrnon-Make a white sauce in the usual way of butter. flour and milk. When cooked enough, add canned salmon, hakeG; toss a little just to heat through quickly and serve at once.
 My family is srnaII-one-haI can is sufficient Just try and report.
 TIDY ADDLY.