davidaulloa/AmericanStories huggingface dataset:
New Britain herald., 1917-04-04

3y ptain Low, ever a soldier, accepts 1y ss fate stoicaliy. T am a soldier. Pac4ve served many years and I know Pacifi.at q soldiers duty is to obey. he'd It accept this order as one of the persu tunes of war; he said: But his x |16 Yror was not one of pleasure; it was
 hutton
 ion. (Contfnued On Tenth Page).
New Britain herald., 1917-04-04
CEDRIC ARRIVES IN ENGLAND

New York. April 4.-The White Star line steamship Cedric, which sailed from this port with several thousand tons of cargo. has arrived safely at British port, officials of the line announced today. The Cedric carried no passengers.
New Britain herald., 1917-04-04

snlzould be retired just at the moment when he was prepared to march out .from New Britain at the head of his
 Troops during the greatest cEiets that
 state and nation have ever seen. but
New Britain herald., 1917-04-04
WEATT1ER.

Hartford, April 4.-For HartfOrd and vicinity: Fair tonight, followed by unsettled weather or Thursday. Not much chanEe in temperature.
New Britain herald., 1917-04-04
AUsIIllAN .MIl|Hl ! E|Rls
 QUIT AFTER ] !. SCAluAL 1!
Convicted of Forgery in M- vestigation of Army
 Supplies Graft.

London, April 4.-The Austrian ministers of justice, war and finance, have resigned after the revelation Of grave scandal connected with army supplies, according to Q despatch to the Exchange Telegraph company from the Hague, which quotes Ger man newspapers as its authority. Ac- cording to the despatch the ministers assisted Dr. Franz, formerly director of the Vienna deposit bank to escape the consequences of having illegally sold foodstuffs to the army at exorbi- tant price.
 At the trial of Dr. Franz documents were produced which convinced the judge that the ministers had forged a paper which was used in the bank CTS behalf. They were summoned as witnesses and admitted their guilt, later resigning. The affair Is said. to have caused tremendous sensation in Vienna political circles.
 Copenhagen, via London, April 4.- The war graft trial in Vienna, which has resulted in the resignations of Minister of War Krobatin. Minister of Justice Schenk and Minister of Finance Spitzmueller. already has de- veloped into the most sensational po- litical event in Austria since the out break of the war. The affair began with charges of wholesale manipula- tions in the purchase of army supp plies by Dr. Franz, former director of the Vienna deposit bank and one of the chief purchasing agents of the government.
 The resignations of the ministers were caused by the statement of two officers who constituted court to investigate the charges against Franz. They declared that their signed and sworn report was wrongfully altered in essential places by three ministers.
New Britain herald., 1917-04-04
SUBMARINE SUNK
rnan U-Bo.t Destroyed by British

Gernaan U-Boat Destroyed by British
 Merchant Vessel on Queenstown in
 Running Rattle.
 St. John, N. B.. April 4.-The sink ing of 8 German submarine which at- tackled their ship ninety miles off Queenstown. Ireland, was reported by officers of a British steamer on ar pival here today. In a running fight the merchantmen scored a direct hit. Officers said the U-boat went to the bottom, with all hands. The steamer was slightly damaged by shell fire.
New Britain herald., 1917-04-04
OFFICIAL BRITAIN SILENT
Bonar Law Says Government Has No Right to Discuss Presidents Speech Under Present Conditions.

! London, April 4.-Andrew Bonar Law, member of the British war council and government spokesman in the house of commons today stated
 in the lower house of parliament that until President Wilson's speech had
 been discussed by the United States congress- the British government was 1t would not be right to take official notice of it.
Catoctin clarion. [volume] (Mechanicstown, Md.) 1871-1940, 1917-07-19

I 100 u. N. oatuFuHy UI'Iy 10
Note-All trains arriving and ieaVl5 Z
rhurmont scheduled from Western MARY
land station.
N,te-All trains arriving and leaving
Frederick scheduled from Square.
Western Maryland ny.
Schedule In Effect July |. 1917
Subject TO change without notice
GDINE WEST.
Catoctin clarion. [volume] (Mechanicstown, Md.) 1871-1940, 1917-07-19

The waste of surplus fruits and veg
etableS In this country each year Is
large. 1t would be deplorable If this
normal waste were allowed to go on
this year when every ounce OF food
that can be produced Is needed. The
waste can be avoided in large part If
housewives will can as large a part
Of the surplus perishables as possible.
The first step Is to see that all the
necessary preparations are made be-
fore the vegetables or fruit are picked.
zone hour from the field to the can" is
motto that every Gamer should have
in mind. This is impossible If one has
to prepare utensils and wash and scald
cans after the fruits and vegetables
have been brought into the house. The
condition of these is prime factor In
determining the quality Of the finished
product. Unless they are absolutely
fresh, crisp, and clean when they are
put into the cans, high-grade article
Is impossible.
When canning in small quantities, 1t
Is not necessary to purchase special
equipment, although inexpensive por-
table equipment for use In or out of
doors may be purchased. If consider
able canning Is done, such outfits will
prove convenient and save labor. Es-
pecially is this true when comfort
able out-of-door place can be selected
for the work.
The method Of packing fruits and
vegetables into containers and steriliz-
ing the product after 1t Is packed has
superseded to very large extent the
old plan of cooking the food In an
open kettle, transferring 1t hot to the
jar, and sealing without any further
sterilization. Since this Is true, the
first consideration is sterilizing YES
Catoctin clarion. [volume] (Mechanicstown, Md.) 1871-1940, 1917-07-19

glass-tOp jar with wire clamp Is used,
place the lid on evenly and raise both
clamps up, the upper one fastened to
hold the lid In place. With a hermetic
jar, fasten the cap on the jar evenly
with the clamp. This type of jar Is
self-sealing as it cools.
Processing.-Place the jars In wa
ter bath on a rack Ga wooden rack Is
good) to avoid breaking. Have the
water the same temperature as the
contents, letting 1t come to within two
inches of the tops Of the jars. Have
q tight cover for the vessel to keep the
steam around the tops Of the Jars
which are above water. Do not count
time until the water begins to boil;
keep it boiling steadily for the time
required. Seal the Jars air-tight
promptly at end Of processing, and
remove them from the bath, being care
full not to allow cold draft to strike
them. In intermittent processing, raise
the clamps of the Jars at the beginning
of each processing to allow for expan-
SlOQ, SeHl ut CLOSE VI tuSH pioASoSihS'
The hermetic jar cannot be used for
intermittent processing.
Storing-Before storing, allow jars
to stand for II hours or more. Then
examine the seal. With lightning
seal or hermetic closure, take off the
clamp and test the lid to see If 1t Is
tight. With screw-top jar, simply
invert the jar to see If there Is any
leak. Store all products in cool, dry,
dark place.
Canning In Tin.
Before undertaking canning in tin,
special equipment, including Gaping
steel, tipping copper, firepot for heat
ing tools, cans with solder-hemmed
caps flux, sal ammoniac and wire
solder must be secured. Follow all In
structions for canning In glass up to
the point where packing is done. See
time table for blanching period and
for processing period for containers OF
Catoctin clarion. [volume] (Mechanicstown, Md.) 1871-1940, 1917-07-19
THTRMONT FREDERICK COUNTY, MD, THURSDAY, JULY 19,

Sterilizlng Jars.-Wash these Jars
and cover with cold water. Bring this
water slowly to the boiling point and
allow to boil for Is minutes to sterilize
jars.
Sorting and Grading.-While the jars
are being sterilized, sort and grade
the fruit or vegetables according to
size and degree of maturity. Discard
all fruit that is Overripe, underripe, or
unsound. Vegetables which are In
choice condition for the table-that is
young, tender and fresh-are suitable
also for canning. Those which have
become stale are more difficult to ster-
ilize and the loss of flavor and deteriO-
ration In texture resulting from stale
ness make them unsuitable for can
ming.
Following the sorting and grading,
thorough washing is necessary before
proceeding to pairing, cOring or sllcing.
Some fruits and vegetables require
scalding in order to remove peeling.
Bianching.-Blanching consists of
plunging the vegetahl" or, fruit into
boiling water for short time. Use
q wire basket or cheesecloth square
for this The blanch gives more thor
ough cleansing, improves the texture,
and insures clearer liquor. 1t also
shrinks the fruit or vegetable and
makes 1t more flexible. A full pack Is
then made more easily. The time re-
quired for blanching varies with the
state Of maturity. After banching the
fruit or vegetable is placed for an in
slant into cold water to make more
crisp and to aid further in shrinking.
Packing.-After selecting fruit or
vegetable for uniformity in size and
quality, 1t should be arranged with
reference to symmetry and the best use
Of the space within the jar. In plac-
Ing the fruit or vegetable in jar
thin, flexible paddle, made out Of cane
or other suitable wood, Is useful.
When the jar has been packed as
full as possible without crushing the
pieces, the sirup, brine or seasoning Is
added. The paddle Is also used to
take out bubbles of air after the liquor
has been added to the pack.
Adjusting the Rubber and Cap
Immediately before using, cleanse the
rubber by dropping, for minute, into
soda bath Zone teaspoOnful soda to
one quart boiling water). Flatten the
rubber in its groove, without the pres
ence of any seed or particle OF the
fruit, before placing the cap. When
Catoctin clarion. [volume] (Mechanicstown, Md.) 1871-1940, 1917-07-19

different sizes. Note, also, the vege-
tables and fruits which require enamel
lined or inside-lacquered cans.
Packlng.-The federal laws require
the cans packed for sale to be filled as
full of food as is practicable for proc
essing and to contain only enough
liquor to fill the spaces and cover the
contents. Weigh a sufficient number
of cans before and after filling to OBJ
tain an accurate idea of average net
weight. Ion account Of expansion In
processing corn can be packed less
full than other vegetables. These in
structlons do not cover the canning Of
corn for market. Mafk the cans with
pencil or knife to show contents.
After the fruit or vegetable is In the
can, brine, sirup or water should be
added to within One-fourth of an inch
of the top and the can shaken gently
to displace all air within it. The
groove around the opening is then
cleaned and wiped and the cap slipped
on. In order to make sure that the
contents of the can have the required
weight, the cOntainer should be.
weighed carefully before sealing.
If the weight is satisfactory, flux
should be applied carefully around the
groove with a small brush or cord, or
little mop made by tying piece OF
clean white cloth around the end of
small stick. Great care must be
t,l 20 hot nf
enters the can. The clean, hot Gaping
steel Is then applied, the cap being
held In place with the center rod.
AS the steel is lowered 1t should be
turned steadily until the solder flows.
Hold the rod firmly and lift the steel
with a sudden twist to swing the melt
ed solder evenly around the groove.
Exhausting and Sterilizing.
The next step Is to exhaust the air
from the cans. To do this, they should
be placed In trays and lowered into
boiling water to within one inch of
the top. Ordinarily three minutes Is
long enough for the cans to remain In
the water, which need not be brought
again to the boiling point before the
cans are taken out. A temperature Of
1S0 degrees f. is frequently sufficient
for exhausting. Failure to exhaust
results in the air which Is left in the
can expanding. This causes the can
to bulge and gives the appearance OF
a "swell," which will not only prevent
the sale of that can, but prejudices GUS
toners in future. The leaders in the
government canning work Insist that
Catoctin clarion. [volume] (Mechanicstown, Md.) 1871-1940, 1917-07-19

wherever the "4-H Brand" label is
used, exhausting should be done.
After exhausting, the small hole In
the top of the can must be closed i'm
medlately. To do this, apply flux as
| for Gaping and use little wire solder
to close the hole. Hold the solder
with the left hand near the hole and
barely touch the hot copper to it, so
that only bead will drop.
| 1t now remains to sterlize the con-
tents of the sealed cans. For beans,
corn, peas and asparagus, intermittent
processing Is recommended. Under
this method sterilization Is carried on
for one hour for three successive days.
The cans are lowered slowly under
water that is boiling vigorously at the
time. Naturally 1t ceases to boil as
soon as the cans are immersed, but
will begin to boil again short time
later. The time of processing Is count
ed from the moment when the water
begins to boil again, and 1t must be
kept boiling constantly throughout the
entire hour. In the case Of very young
string beans and some other easily
sterilized vegetables, the processing Is
reduced to one hour for two successive
days.
AS soon as the processing is over,
the cans should be cooled as rapidly
as possible in order to stop cooking,
which breaks down the fruit and in
jures the flavor and color. 1t Is we'll
to plunge the cans into very cold wa
ter. They should never be stacked
close together until they are entirely
cold.
The labelling should be done with a
rather dry paste, which is put only
on the end of the label, so that 1t does
not touch the tin. Paste may cause
rust, and in damp climates 1t Is some
times customary to lacquer the outside
of the can before it Is labeled. The
label, If the product is intended for
sale, must contain the net weight in
Catoctin clarion. [volume] (Mechanicstown, Md.) 1871-1940, 1917-07-19
FREDERICK RAILROAD
Thurmont Division

: .hcdule In Effect June II, 1871
All trains Daily unless specified
Catoctin clarion. [volume] (Mechanicstown, Md.) 1871-1940, 1917-07-19

sci. This Is sometimes called a pro-
cessor. Cooking the food in the jar
to steriliZe it is known as processing.
This cooker must be large enough to
hold a convenient number Of packed
jars and must be fitted with a false
bottom and tight cover. A wash
boiler, bucket, or galvanized tub can
be used for a professor. 1t may be
used on the kitchen stove or placed
on furnace built out of doors. One
important factor is to be able to bring
the water In this cooker quickly to the
boiling point and maintain this temper
ature steadily. The false bottom Is
rack which keeps the jars from coming
In contact with the metal which Is next
to the frame. This prevents breakage.
Racks made Of strips Of woods are
probably the best. Sometimes wire
netting, or perforated galvanized trays,
are used. If the latter material is
used, it should be raised about inch
or inches above the bottom of the
vessel.
Three types of canning outfits can
be purchased. These are the hot-wa-
ter, water-seal, and steam-pressure
outfits. The first Is merely conven-
lent form of the outfit described above.
The other two make use Of pressure
and therefore accomplish the neces,
sary sterilization in a shorter time
than when the hot-water outfit Is used.
Canning In Glass.
In canning in glass, select jars which
are appropriate for the fruit or vege-
table to be packed, considering the
size of the container from the stand
point of the quantity desired when
opened, the size of the fruit or pieces
of fruit to be packed and the ease of
sterilization.
Catoctin clarion. [volume] (Mechanicstown, Md.) 1871-1940, 1917-07-19

Note.-Berries, cherries, currants,
figs, gooseberries, May haws and
plums, when packed in tin, must be
put in enamel-lined cans.
10 make the sirups recommended,
boil sugar and water together In the
proportion given below until sugar is
dissolved. Strain all impurities out
of the sirup before using:
Sirup No. 1, use IA ounces to one
gallon water.
Catoctin clarion. [volume] (Mechanicstown, Md.) 1871-1940, 1917-07-19

Sirup No. 2, use 1 pound IA ounces
70 one gallon water.
Sirup No. 3, use 3 pounds 8 ounces
to one gallon water.
Sirup No. 4, use pounds 8 ounces to
one gallon water.
Sirup No. 5, use pounds 13 ounces
to one gallon water.
The sirup for canned berries is made
out of berry juice instead Of water
Catoctin clarion. [volume] (Mechanicstown, Md.) 1871-1940, 1917-07-19

placed in No. 3 can and one teaspoon
full in No. 2 can. For beans, okra,
caulitlower, etc, brine containing PA
ounces Of salt to gallon of water is
used. For asparagus a heavier brine,
four ounces to gallon Of water, Is
needed.
In order to conserve the supply of
tin cans, 1t is strongly urged that Ill
products intended for home use should
be put up, whenever possible, in glass.
The hermetic type of jar, however, is
not suitable one for intermittent
processing, for which the best type is
u gass-top Jar with wire clamps. The
clamps should be raised at the begin
ming of each processing to allow for
expansion.
The following tables show the length
of time, the character of the liquor,
and other facts in regard to the cam
ming of vegetables and fruits by this
hot-water process:
Catoctin clarion. [volume] (Mechanicstown, Md.) 1871-1940, 1917-07-19
PAREp BY UNITED STATES DEPARTMENT OF AeRIcULTURE)
CAN SURPLUS FOOD BUT USE JARS AND CANS WISELY

empty preserving jar in home next fall
ghseaing containers for canning foods
will hold much
foods nc as possible
es and in widenecked glasses sealed
with and paraffn
kept just well dried or In other
winter
cabbage and root
kept without cannngU S. Department Of
Catoctin clarion. [volume] (Mechanicstown, Md.) 1871-1940, 1917-07-19

Ncte.-String beans packed In NO.
2 cans are preferable because more
surely sterilized.
Corn. lima beans, and peas should
never be packed in larger container
than No. 2 and processed always in
termittently. Corn Is cut from cop
after blanching.
Catoctin clarion. [volume] (Mechanicstown, Md.) 1871-1940, 1917-07-19

pounds and ounces and the packers
name and address.
In packing fruits and vegetables, II
Is necessary to surround them with
brine, sirup or water, but under the
terms Of the federal law governing the
interstate shipment Of canned goods,
no more of this liquor is allowed than
Is actually necessary to cover the con-
tents after as full a pack as possible is
made. With tomatoes no water what.
ever should be added and no tomato
juice should be added In excess of the
amount In the tomatoes canned.
Add Sugar and Salt.
In addition to the liquor, mixture
Of sugar and salt adds greatly to the
flavor Of such products as tomatoes,
peas, Lima beans and corn. The mix
ture recommended by the government
specialists in canning IS composed of
one-third salt and two-thirdS sugar.
Two level teaspoonfuls of this are
~ANIA,,Ao
Catoctin clarion. [volume] (Mechanicstown, Md.) 1871-1940, 1917-07-19

Soup mixture containing corn and
lima beans should always be processed
intermittently.
The brine used Is made Of 2k ounces
salt to 1 gallon Of water, except for
asparagus, which contains 4 ounces
to | gallon.
Beets and rhubarb when packed In
tin must be put in enamel-lined cans.
The Greenville journal. [volume] (Greenville, Ohio) 1850-1918, 1917-06-28
If You Own Cows

1t will not only be interesting but it
will be profitable for you to read that
little national dairy magazine, Kim
halls Dairy Farmer. 1t is published
semi-mOnthly at Waterloo, Iowa, the
huh of the great dairy region of the
central west. 1t is ably edited, well
printed on good book paper and hand
sOmely illustrated by actual photo
graphs taken exclusively for it. Its
purpose is educational and to the man
who would make his COWS yield larger
profits, this little magazine is indis-
pensable: Regardless of how many
other papers the farmer may take, this
one is worth many times its price to
him. The subscription price is only
DO cents a year, and the paper will
positively be discontinued at expira.
tion. Send for sample copy.
Kimball's Dairy Farmer
Waterloo, Iowa.
The Greenville journal. [volume] (Greenville, Ohio) 1850-1918, 1917-06-28

Twenty-eight states specify headlight
requirements without any cooperation
with one another. Fourteen states
have different safety appliance acts.
| Sometimes the orders of the Interstate
! Commerce Commission. so far as they
concern intrastate matters, are prac.
l tically nullited by the failure of the
states to approve them. 1t is estimat-
ed that the railroads of the country
are required to make over 1000, 900 re-
ports year to various state or federal
authorities.
OF course the railroads do not bear
the burden of this legal yoke alone. 1t
| rests as heavily on the shoulders of
! the 100000 or more owners of Ameri.
can railway securities. many Of whom
are women dependent for support upon
the income from these securities, In.
surance companies, representing 80.
100000 policy holders. have 81, 100000.
900 invested in railway securities. and
savings banks, representing 1LOOO 900
depOsitors. have $SOO,OOO,OOO invested
in railroad stocks and bonds.
Wealth Of Roads Benefits Many.
According to the statistics of railways
in the United States issued in 1914 the
railroads then employed 1,71O,298 per- I
sons, to whom they paid approximately
$1,3S1, III ,292 per year in wages and
salaries. The expenditure of that sum
is certainly a substantial contribution
to the income of all mercantile and
manufacturing enterprises. But while
the railroad situation claims the atten.
ton of all classes of citizens. 1t must
appeal to the Industrial worker In
bread and butter terms, for he Is the
first to feel the effects of railroad i'm.
poverishment This was evidenced In
1914 and 1915. when the railroad sit.
uatiOn was most acute and when thou.
sands Of men were out Of work and
the industries Of the country were I'm
a serious condition.
How can the industrial worker help
to put the railroads on sounder work.
ing basis? By joining In general pro-
test against the legislative avalanche,
by voting against the legislator who ts
Instrumental in the passage Of the bur.
densome and taxatious laws that re.
duce railroad profits and the income
on railroad securities. Il is vitality nee,
essary that these securities should be
made more attractive to the investing
public 80 that the railroads can in.
crease their credit and obtain enough
money to make improvements and In.
:rease their equipment.
Sound Credit Essential
RAILROAD regulation must encourage
Iound credit or regulation is failure"
'ays A. J. County, vice president Of
he Pennsylvania railroad. "E0und
'redit is just as essential In the rail-
Dad business as in mercantile affairs,
md a railroad cannot have sound cred.
without the earning power to pro.
luce credit basls."-ImdWstria Con-
eTVGtton, Ne1O York.
The Greenville journal. [volume] (Greenville, Ohio) 1850-1918, 1917-06-28
Every Family ID

hIOIJ FQMllJ LII
Darke County should be
we'll supplied with good,
interesting and instruc.
tive reading. Just what
you want is the Green.
Vile Journal, which will
be sent to any address in
the county for $1.OO per
year; six months 70 so
cents out Of the cc':oty
fo1 $1.16. Did you eve.
stop to think that in one
year the Journal furnish.
es two thousand, nine
hundred am +weIve col
umnst r'a -., matter7
ana al IL -n4y $1.OO--.
less than two cents 0er
wsekI Come in and give
7your subscription, and
tyou have a friend living
at a distance who would
appreciate the news from
old Darke, you couldn't
do a better act than to
make him a present of
the Journal for one year
Friends, give this matter
a careful thought.
~No subscriptions
taken unless Accompan.
led with the cash.
The Greenville journal. [volume] (Greenville, Ohio) 1850-1918, 1917-06-28
To Our Farmer Readers

We can highly recommend this
handsome dairy magazine to our tar
mer friends. Every man who owns
cows will find it worth many dollars to
him Here is our offer to farmers:
KimbalPs Dairy Farmer years. 80
Greenville Journal l year.........S1. 90
Regular price of both. .........."S1.5O
For limited time we will send both
one year to our farmer friends for
only $1.25.
Journal, GreenVille, o