davidaulloa/AmericanStories huggingface dataset:
The Bridgeport evening farmer., 1917-08-02

training is going through trenches and barbed wire entanglements, as-thouga4 one were in actual warfare. Trenche [ have been built. which are counter
 part of those used in Europe, ant dugouts are constructed by, the men. Barbed wire entanglements .setup and lessons in how to break through them are part of the work. Here the men are taught trench raids, night work to the accompaniment of star shells;
 how to use hand grenades and all the discipline of the camps is rigid and the training, while arduous, is not too much for the average healthy young man. He lives at these camps just as his subordinates will live in the training camps or behind the lines in
 France, and he gets a thorough
 grounding in the fundamental work of a soldier. Unlike the Canadians and English in the early days of the war, who were trained only, along certain lines, and when the fighting drifted into. other phases, they were helpless.
 oue men are being trained in every l possible featureNof war. Efficient Training.
 Thoroughness. efficiency and preci-
 sion mark every part of the training. A careful watch is kept and the men
 are marked like the average school boy. The examinations are rigid. The sanitary condition of the camps is, excellent. and there has been little sickness. The morals too are above
 reproaeh. Two rules have been made
 bearing on these lines. which have
 worked well, one is that the men are
 required to wear their uniforms in
 public at all times and another which forbids any man in uniform from en-
 tering a drinking saloon or a house of questionable character. A, few of the
 men have broken these rules and were dismissed for the good of the service, but the percentage who break rules is
 so small that the morale of the camps
 has not been affected. On the whole I the men are working hard to it them-
 selves to become leaders in this great
 crisis when real men are needed to
 win our fight for Humanity and l Civilization. ''.+
The Bridgeport evening farmer., 1917-08-02
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contact with heat and also to permit
 a free circulation of water and steam
 around the containers
 The Department lays down a few basic rules which must be observed for successful canning by this method.
 The first is. support the jars on
 perforated platform to permit the circulation of water under and around the jars Second, have the water cover the tops of the jars by at least 1 inch. Third. count time as soon as the water begins to boil vigorously. Fourth, remove the jars from the wa ter and tighten the covers as soon as the time is up.
 Sealing And Cooling The Containers. Liquid may be lost from the jars l.during the sterilizing process if the water in the canner does.not cover the tops of the jars. if the covers to the jars are adjusted too loosely. or if the platform in the bottom of the canner does not permit the water to circulate underneath. Towels, excel
 sior, newspapers. hay and the like are unsatisfactory for use in the bot toms of hot-water-bath outfits. Use a slat or perforated platform. | Immediately after the termination of the processing perlOd, WnlIe the products are still hot, glass and simi-
 lar containers must be sealed. Jars should then be placed in tray up side down to cool, and closely ex- am.ned for leaks. Tin cans may be cooled by pIunging them into cold water.
 Canning by the cold-pack method does not require the use of a particu- lar type of container. Glass. crockery jars with air-ught tops. or tin cans of practically any type may be used. if
 they are carefully cleaned and prop erly handled and sealed.
 | In canning fruits syrups are usual l ly employed. Thin syrups are used
 for all sweet fruits, such as cherries, | peaches. apples. etc, that are not too
 delicate in texture. Medium thin syrups are used in the canning of the
The Bridgeport evening farmer., 1917-08-02

product is removed from the boiling water or steam it should be dipped into cold. clean water and immediate ly removed and drained for a few moments. The temperature of the water used for dipping should be as low as possible.
 The Important Matter of
 Processing"
 The product should be packed care fully into hot jars as soon as removed. In the case of fruits. boiling hot syrup or hot water is then added. In the case of vegetables, hot water usually is used and salt is added for season ing. The scalded rubbers and tops of jars are put into place, the tops of cans sealed, and the containers are placed in hot water bath, or some similar device for processing. Pro- cessing is the final application of heat to steriliZe the product and is con- tinued for a period determined by the character of the product and the kind of apparatus used The containers should be placed in the processing vessel as soon as they are. filled.
 For processing, home canners may choose from among several types of apparatus, according to their needs and means. Those in common use are of five general types. These are the homemade hot-water-bath outfits, hot-water-bath commercial outfits, water-seaI outfits. steam pressure out fits and aluminium pressure outfits. As the great majority of the readers of this paper will use the homemade equipment this article will deal with this alone. 
 Homemade outfits for home can- ming by the one-period cold-pack method are constructed of such ma 1 terials as wash boilers, tin pails, milk cans, metal washtubs. and lard pails The Department of Agriculture lays | stress upon the necessity of such can ners having well-fitting covers and false bottoms or lifting platforms of metal or wood. The latter are to SUD- ] port jars or cans to prevent direct
The Bridgeport evening farmer., 1917-08-02
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method. the Department of AgricuI2 ture instructs the housewife to use only fresh products. No vegetables or fruits which are withered or un- sound should be canned. If possible only fruits and vegetables picked the day of canning should be used. Be- fore the preparation of the products is begun the containers should be washed.
 If glass or crockery jars are used they should be placed in vessel of cold water over fire to heat. They will then be hot and ready for. use when the products have been pre- pared for packing. After the ma terials have been carefully washed and graded for ripeness, large fruits should be pared if necessary, and small fruits. berries and greens picked over carefully. The canning proce- dure for most products by the one- period cold-pack method consists of five steps-scalding or blanching cold-dipping. packing, processing and
 sealing. In canning berries and all soft fruits the b,anching is dispensed
 with.
 The products to be canned are blanched or sca1ded usually by being placed III CHe0SecIOIn DaS or Q1p- | ping basket into boiling water and allowed to remain there from to 15
 minutes, depending on the kind of product. In the case of greens and green vegetables; however, the scala I ing is accomplished most satisfactorily l in steam, as volatile oils and other substances remain in the food under such treatment. Such products may
 be prepared in a steam cooker or they
 may be put in colander set over a
 vessel of boiling water and covered as tightly as possible. As soon as the
The Bridgeport evening farmer., 1917-08-02
The Work Being Done By 40, 900 Young Men In the Different Camps Where TheyAre Getting Ex- perience To Fit Them for Officers To Com
 mand the Army of Conscripted Men.
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International Syndicate.


 Niagara CN. Y.). Fort Myer Cva.). Fort Oglethorp (Ga.), Fort McPher- son (Ga-), Fort Benjamin Harrison (Ind.). Fort Sheridan Qll). Fort Lo- gan H. Roots (Ark.), Fort Smelling (Minn.), Fort Riley (Kan.), Leon Springs (Texas) and the Presidio, at San Francisco. Lists were thrown open for applications and very soon the desired number of about 10000 men were obtained. Men between the ages of twenty-one and fifty were eligi- bie, although only a few of the latter age made application, the great ma- jority being between the ages of twen- ty-one and thirty-five. They came from all the walks of life. college graduates, professional men and men of large business affairs predominant ing. Many gave up Lucrative posi- tions to accept the call, while others made great sacrifices The training is practically the same at each camp.
 Only men of good character were accepted as men with bad records were not wanted to officer the new army. One of the rules is that each mans application, had to be signed by three well known and reputable citi- zens from his home town or city. The period of training covers three months during which time the student is ex- pected to imbibe enough military knowledge to become at least a junior officer. The camps are a, sort of hot house West Point, where the mind of the young man Is helped by rigid training. At first people were EskepticaI~ about three months being long enough to train an officer, but those who saw tE men from the camp at Fort Myer march down Pennsyl- vania Avenue in Washington during
The Bridgeport evening farmer., 1917-08-02
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salt per quart Put rubbers and caps1 of jars into position, not tight. Seal tins completely. Sterilize for 20 min utes in boiling water.
 Pod vegetables and other green products, such as wax beans, okra.. peppers and cabbage should bs blanched for from to % minutes and sterilized for 20 minutes Pump kin, squash and hominy should be b1anched for minutes and sterilized for 120 minutes. Root and tuber vegetables, such as carrots. parsnipss salsify. beets. turnips, sweet potatoes. should be blanched for minutes and sterilized for 90 minutes, Greens. do- nestle and wild, including Swiss chard, kale, Chinese cabbage leaves. cabbage sprouts, spinach asparagus. etc.. should be blanched for @15 min utes and sterilized for 12o minutes
 Soft fruits and berries. such as april cots. blackberries, grapes. etc.,. should be blanched for F minute and ster-s ilized for -16 minutes. Hard fruits, such, as apples, pears, quinces, are scalded for K minutes and sterilizeds for 20 minutes.
 The Department of Agriculture ad- vocates the canning of soups. The basis of all soups is a meat stock for which 1t. gives the following recipe: Strip off the fat and meat from
 z5 pounds of beef hooks, joints. and bones containing marrow. Crack bones with a hatchet or cleaver. Re- serve meat and fat for further uses Put the broken bones into g. thin cloth sack and place in large kettle containing gallons of cold water. Simmer (do not boil) for sor q hours. Do not salt while simmering. Skim ofr all fat. This should make about gallons of stock. Pack this
 stock into glass jars. bottles. or. enameled or lacquered tin cans. Par tially seal glass jars. Cap and tip tin cans. Sterilize for 90 minutes. This stock may be used as basis of any kind of soup. If it is imprac- ticable to obtain the materials for
 making the soup stock in summer when vegetables are abundant1y available. the vegetable portion of the
 soup may be canned alone and the
 stock and materials blended when dee sired for use.
 The Department of Agriculture, Washington, D. C., will supply further | information for canning by the one
 period coid-pack method te e,s s~e-- SE
The Bridgeport evening farmer., 1917-08-02

IVAN all you can. is the food 0 slogan of the day. and the De- . partment of Agriculture is A strictly on its job of telling housekeepers of the newest and sim plest and at the same time the most satisfactory method of canning food products for. winter use.
 Professor O. H. Benson, of the States Relations Service of the De- partment tofZAgriculture, has the last word to Say on canning, and although he is one of 1.-the busiest men in the service he has time ito spare usually for the newspaper seeker after first hand information for the people.
 That is what I call good winter garden.r said Professor Benson re- gently. lifting from his desk a photo- graph showing graded assortment D of canned products. "ft is very ina- portant that at all times the surplus products Of the garden. farm and market be conserved for future use in some efficient manner but this year it is the vital and patriotic duty of every American ho1sekeeper to conserve by the most improved meth- ods all products she can possibly lay by."
 One Period, iCold-Pacx. Method.
 The latest method of home canning advocated by Professor Benson is what is known as the one-period cold pack method; and it has proven itself to be simple and satisfactory. This Is the method which was taught by the division of which Professor Ben son is head to the canning club mem- eews s8 tfss szznl nn0Hn1&aieA ek tAe
The Bridgeport evening farmer., 1917-08-02
And By the Cold Pack Method, Urges Department ofAgriculture : By Preserving Surplus Garden Products, the Housekeeper Will Be Doing
 Her Bit To Help Us Win the War.
copyright, 1917. by The International Syndicate

AA4SSA AoSAoAoA oyAolSdtc
 Northern and Western States last year. It is being demonstrated to the town dweHers this season by repre- sentatives of the Department of Agri- culture in the city assembly halls in the interest of food. conservation
 Without previous experience, and with no other equipment than that to be found in almost every home, any one, adult or child. should be able to can food satisfactorily by the cold Nack method" says Professor Benson in his latest public statement on the subject. "By this method various vegetables, soups. meats, fish and practically any other foods or com binations of foods can be canned, as well as fruits and tomatoes. the prod ucts most comm only canned.
 "Most housekeepers are familiar with some form of canning. but that | which has been practiced in most 1 home Kitchens has been restricted to the putting up of fruits. The canning l of vegetables and of meats has dbeen considered until recently by all but a relatively few persons to be tCO com plicated to be done satisfactorily in the home. By the method adopted | for use in the home canning-club work of the Department of Agricul- ture 1t has been found to be a rela- lively simple matter to can practical ly any food product in the home with ordinary kitchen equipment and with the expenditure of comparatively lit tie labor. and minimum of time"
 Use Only Fresh Products.
 In the initial preparations for home leAAniax by the ons-psriod cold-pack
The Bridgeport evening farmer., 1917-08-02
Copyright, 1917. by The


 TIT will probably never be known
 whether or not the President and
 his Cabinet thought that eventual
 ly we would be at war with Ger many and some persons might be inclined to criticise the administration for not being in better state of pre- paredress when the crisis: came. But whatever may have beer the inevitable trend of affairs it must be remembered that in order to preserve the sincerity of our desire to remain at peace, 1t was necessary for us to do nothing that would indicate an unfriendly at titude towards Germany or give that Govetnment the least pretext for her hostile acts against our rights as neutraI nation. So when Congress finally declared state of war we were not much further advanced to- wards doing our part than we were in August, 1914. It was gigantic task to arm and equip force of suff1- cient strength and efficiency to meas ure up to the greatness of our coun try, as we were deficient in officers as well as In ID en-
 : Profiting by the experience of Eng land couscription was adopted as the quickest and fairest way to raise an army Of1cers to command these men were necessary as the Regular Army ! had few available officers to spare Steps were taken at once to establish training camps for the education and equipment of young men to become officers of the lower ranks for the new army.
 z Where Camps Are Locatetl-
 Sixteen camps were set apart for this purpose. located at the following places: Plattsbnrg fN. Y.}. Madison Barracks fSacketts Harber. N. Y.). Fort
The Bridgeport evening farmer., 1917-08-02

IVAN all you can, is the food slogan of the day. and the De- " . partment of Agriculture is
 % strictly $on its job of telling
The Bridgeport evening farmer., 1917-08-02

medium-sweet fruits, such as black berries. entrants. dewberries. huckle- berries, raspberries. etc. Medium thick syrups are used in the canning of all sour fruits. such as gooseberries, apricots. sour apples. etc. Thick syrup is used in preserving and mak- ing all kinds of sun-cooked preserves.
 By the co1d-pack method all fruits can be canned successfully for fu- ture use for jelly-making, pie-filling, salad purposes, etc.. without the use of sugar by simply adding hot water instead of hot syrups. In canning fruit without sugar, can the product the day it is picked. Gull, stem, seed and clean fruit by placing in strainer and pouring gold water over it. Pack the product carefully in hot glass jars or tin cans until full. Pour boiling hot water over the product in the hot jar. Place rubbers and caps in position. not tight. If using tins. seal completely. Place product in the not water bath for 30 minutes
 After sterilizing remove the filled containers. Seal jars; invert to cool and test the joints. Wrap in paper to prevent bleaching and store in cool dry place. If tin cans are used 1t will be found advantageous to plunge them into cold water imme- diately after sterilization to cool them quickly.
 To Can Tomatoes.
 To can tomatoes by the cold-pack method laid down by the Department of Agriculture, scald them for 1s minutes or until skin loosens. Give cold dip. Remove stems and cores. Pack directly into cans or hot Jars Press down with tablespoon. Add nc Watax. Add level tAhlae2aAHGHA G
The commonwealth. (Scotland Neck, N.C.) 1896-1929, 1917-06-26
Hopes Women Will
Adopt This Habit
As Well As Men
Glass Of hot water each morn
Ing helps US look and feel
clean, sweet, fresh.

Happy. bright, Advantageous and
vivacious-a good clear skin; a nat
ural, rosy complexion and freedom
from illness are assured only by
clean, healthy blood. If only everv
woman and likewise every man could
realize the wonders of the morning
inside bath, what gratifying change
would take place.
instead of the thousands of sickly.
anaemlc- looking men, women and
girls with pasty or muddy complex
ions: instead of the multitudes of
nerve wrecks" srundowns," brain
rags and pessimists we should see a.
v1rlle, optimistic throng of rosy
checked people everywhere.
An inside bath is had by drinking.
each morning before breakfast, g.
glass of real hot water with a tea
spoonful OF limestone phosphate in it
to wash from the stomach, liver, kid
neys and ten yards of bowels the pre-
vious days indigestib1e waste, sour
lamentations and poisons, thus
cleansing, sweetening and freshening
the entire alimentary canal before
putting more food into the stomach.
Those subject to sick headache, bill
1ousness, nasty breath, rheumatism,
colds; and particularly those who have
a pallid, sallow complexion and who
are constipated very often. are
urged to obtain a quarter pound of
limestone phosphate at the drug store
which will cost but a trifle but is
sufficient to demonstrate the quick
and remarkable change in both health
and appearance awaiting those who
practice internal sanitation. We must
remember that inside cleanliness is
more important than outside, be-
cause the skin does not absorb impur
tiles to contaminate the blood, while
the pores in the thirty feet Of bowels
do.
The commonwealth. (Scotland Neck, N.C.) 1896-1929, 1917-06-26
active mode of combat.

active mode Of combat.
The Red Cross is the goal, the
institution organized for such
Of us, where our dollars can be
used, and our services render the
help that make up for our loss
in personal military service.
! Come forward men, don't let
the women disgrace you by doing
all the noble work. If you can t
sew, and few men can, you can
at least provide the pennies and
the dimes, the dollars and the
brains. the influence and the NOR
al support, that may accomplish
the part that is laid out for those
who cannot go to the front.
At this time there must be no
skulkers. All must do a part, and
if these words have been written
in a severe vein it is because we
dread that some, by sheer care
lessness may forget that they are
a necessary spoke in the great
wheel Of progress, by which
means only can the tyrant that
stalks abroad to devour can be
brought to his knees and beg for
mercy.
The commonwealth. (Scotland Neck, N.C.) 1896-1929, 1917-06-26
$1CO Reward, 500

The readers of this paper will be
pleased to learn that there is at least
one dreaded disease that science has
been able to cure in all its stages and
that is catarrh Catarrh being greatly
Influenced by constitutional conditions
requires constitutional treatment. Halls
Catarrh Medicine is taken internally and
acts thru the Blood on the Mucous Sur
faces OF the System thereby destroying
the foundation of the disease. giving the
patient strength by building up the con-
work. The proprietors have so much
faith in the curative powers of Halls
Catarrh Medicine that they offer One
Hundred Dollars for any case that it fails
to cure, Send for list Of testimonials.
Address F. J. CHENEY & CO.. Toledo
Ohio Sold by all Druggist, 75c.
The commonwealth. (Scotland Neck, N.C.) 1896-1929, 1917-06-26
SAYS DRINK WATER IF YOU WISH
TO GROW FAT AND PLUMP
THIN MEN AND WOMEN
Do You Want to Get Fat and BE
Strong?

The trouble with most thin folks
who wish to gain weight is that they
insist on drugging their stomach or
stuffing it with greasy foods: rubbing
on useless flesh creams,' or following
some foolish MUSICIANS culture stunt,
while the real cause of thinness goes
untouched You cannot get fat until
your digestive tract property asslml-
lates the food you eat. Drink glass
of cold water four or five times a day
and take the following preparation
known to reliable druggists almost ev
ervwhere, which seemingly embodies
the missing elements needed by the di-
gestive organs to help them convert
food into rich, fat-laden blood. This
preparation is called tonoline, and much
remarkable testimony is given as to
its successful use in flesh building. To-
moline which comes in the form of a
small non-in, furious tablet, taken at
meals and mixed with the digesting
food, tends to prepare fat, flesh and
muscle building elements SO that the
blood can readily accept and carry
them to the starved portion Of the body.
You can readily picture the transfer
nation that additional and previously
lacking flesh making material should
bring to your checks, filing out hol-
lows about your neck, shoulders and
bust disappearing, and your taking on
from Is to so pounds Of solid healthy
flesh. Tonoline is harmless, inexpens-
i've efficient. p. T. Whitehead & Co.,
have it and are authorized to refund
your money if weight increase is not
obtained as per the guarantee found
in each large package.
Caution: -tonOline is recommended
only as flesh builder and while ex-
cellent results in cases of nervous in
care should be taken about using it I'M
less gain Of weight is desired.