davidaulloa/AmericanStories huggingface dataset:
The Prescott daily news., 1917-01-30
SENATE DEBATES
 CONSTITUTIONAL CON- YENTlON ALL MORNING
RiTl Finally Passey by Vote Fl to 1S-Senator Caldwell Raised Question of TwO-thirds Vote Carries Appropriation.
Special to The News.

snecial to The News.
 Little Rock, January 30.-The Sen ate spent the entire morning debating the constitutional convention bill. Senators Smith, Carter and Ruff ar guing tor the passage of the measure and Bush. Caldwell and Greenhouse against it.
 The bill was finally passed by a vote of twenty-one to eighteen and Senator Caldwell raised question of recurring two-thirds vote. The bill carries an appropriation for the maintenance of the convention, which is not necessarily governmental ex- pense.
 President Davenport reserved de- cison until this afternoon, asking that each side produce their citation au- thorities.
The Prescott daily news., 1917-01-30
NO REAL ADMINIS-
 TRATION FORCE
Manifested When Vote Taken on Constitutional Convention - Bill Was Considered in Com mittee of the Whole.

Little Rock, Jan. 30-Votes taken | in the Senate Monday afternoon made | 1t still more apparent that there is no real administration force in the Senate, for members who before the organization of the body proclaimed themselves to be administration men, voted continuously against admins tration measures, and it became plain that they were administrationists- if the administration wanted the same thing they did
 This was manifest on the vote taken on the constitutional convention. This bill, brought up by Senator Smith, was considered in committee of the whole for the purpose of adopting the sec tion which carries an appropriation This was done without protest, other than Senator Greenhouse asked that it be placed back on second reading in order that someone might explain to him why the State needed new Con- stitution. 1t was made plain that the bill could not be amended in a com mittee of the whole, other than to make a change in the appropriation. No effort to do this was made and the bill was reported back to the Senate with favorable recommendation. Senator Caldwell then precipitated the fight with motion to put the bill back on second reading for amend ment, he desiring to make change so that the product of the convention should be voted on in regular cleo tion, "when the country people could vote on it too" Senator Bush also wanted it to go back for amendment. He was opposed to the bill in any form, but if it was to be forced on the people, it should be forced on them in as unobjectionable form as DOS sible."
 He then objected to the $4 per diem section, but Senator Smith informed the Senate this was one of the best features of the bill for it cut off the man who would seek to be a member of the convention for the per diem, and would place in the convention big men, men who would serve for pat riotic reasons, and without pay if necessary. He said the $4 per day would be about expenses for them.
 The bill was finally free of amend ments, but when an effort was made to advance it to its third reading, the Senate adjourned on roll call, IS to IT, leaving it in a position to pass another day.
 The Senate, with little argument, passed the Kirby and Castle Digest bill, 31 to A. Senators Ruff and Car ruth made speeches against the meas ure, and Senators Burgess and Cald we'll in favor of it, but the debate was brief, and lacked the acrimonious spirit of the former arguments on this subject. In order to prevent further discussion, the bill was immediately sent to the House.
The Prescott daily news., 1917-01-30

want to buy good work horse, a good milch COW; also second hand car riage or spring wagon. Will be in Prescott Monday and Tuesday, Janu ary 29 and 30-be quick. Phone 314. Jas. H. Bennett. 29d2
The Prescott daily news., 1917-01-30
YESTERDAY IN THE SENATE

In the Senate Monday afternoon the following bills were passed:
 Kendall, common pleas court for Madison county; Ponder, giving the stenographer of the Third Judicial circuit $2,OOO per annum; Ruff, mak- ing biennial appropriation for coun- ty normals and institutes; Rogers, ex tending time of liens; Koonce, for Conway county depository; Alexan- der, bond issue for Osceola sewer dis trict.
 The following bills were introduced:
 Moncrief, regarding disabilities of married women; Slaughter. fixing limitations on mortgages and deeds of trust, and King, to pay deficiency salaries at the Russellville agricul- tural school.
 Senator Collins introduced reso- lution to save money for the taxpay- CTS by limiting to 10 minutes all speeches, and only permit Senator to speak once on any subject. He did not get very far with the resolution, the first motion on it being to delay action until August 4.
 Thirteen may be an unlucky num- Der. but the "bone dry" bill is Act No. 13 of the Acts of 1917.
 The News would appreciate that order of printing. Printing; real printing is our especial line of busi- ness. We do not do lithographing.
The Prescott daily news., 1917-01-30
COMMITTEE RECOMMENDS
 INCREASE APPROPRIATION

The visiting committee which in- spected the State Tuberculosis Sani- torium, made its report in the Senate Monday afternoon. The committee recommends that the sum of $120,000 instead of $75,000, the sum appro- priated two years ago, be voted for the maintenance of the institution, as there are now 30 per cent more pat tents there. The committee also re- commended the erection of a sanitor- ium for ngroes in the southern part of the state.
 As ice cost the institution $2,500 for the biennial period, the committee re- comments that refrigeration plant to make 500 pounds per day be erected, at a cost of $43,000, with bakery to cost $500, $3,000 dairy, $3,000 worth of fencing, and $4,000 worth of work on the road leading to the institution from Bonneville. The committee also thinks that saving can be made by reducing the insurance on the build ings to S75,000 for they are scattered and fire loss of more than that is unlikely
The Prescott daily news., 1917-01-30

permit such an insult to go on the records of the House.
 Only six members stood up in sup port of Mir. Babbs motion.
The Birmingham age-herald., 1917-08-16
WIFE SHOULD CAN CAREFULLY

occurrence in certain vegetables or un usual spores which prove troublesome even under commercial canning prac- tices By following the simple direc' tions exactly the specialists themselves have rut up with homemade water bath outfits. without loss. thousands or jars and cans of various products.
 "The following points especially should be kept in mind when canning by the one period cold-pack method:
 "Test jars, and use only those free from flaw
 'Use cnly good quality live rubber rings
 ''Use cnly fresh, sound vegetables or fruits
 Wash products thoroughly.
 Blanche in boiling water or live steam hot water or vapor will not do.
 Dip into cold water-not tepid or warm water.
 Dip quickly into and out of cold water do not soak
 Pack into jars immediately-do not let the dipped products stand uncovered while you attend to something else.
 Be sure the jars are hot when the product is put into them. They can be kept hot in vessels of boiling water.
 Place the top and rubber on each jar as it is filled-do not wait until all the jars are filled.
 "Place the jars in boiling (not merely hoD water deep enough to cover them entirely (not merely part way up the side of the jars).
 ''Sterilize for the full time indicated in the directions. Count time after boiling point has been reached.
 After sealing, turn jars upside down to cool, so that those with leaky seals may be found easily and so that their contents may be sterilized in tight seal ing containers.
 Store in a cool place-not in hot kitchen or attic.
 Above all, plan so that you will not bc interrupted Then work quickly and devote your whole attention to the work in hand. Let all other housework go, if possible, until all the jars are in the sterilizer. Any delay in performing the steps between blanching and sterilizing means risk of loss"
The Birmingham age-herald., 1917-08-16
GAN MOTHER BEAT THESE?

milk is added. Cook slowly for three hours. Serve with rich cream. Good cold or hot.
 Harrison Pudding: One cup molasses, one-half cup melted butter, two cups, flour, two-thirds cup raisins, two-thirds cup sweet milk, one teaspoon soda. Steam two hours Sauce: One cup sugar, two cups water. Thicken with two table, spoons flour. Boil long time. Turn on to beaten egg; butter about the size of an egg; one teaspoon lemon extract.
 Buckeye Pudding: One cup of rasins, one and one-half cups of molasses, yolks of two eggs, one cup of warm water, two and one-half cups of flour, dessert spoon of soda. Steam two hours Sauce: Whites of two eggs, beaten stiff. Add one cup of powdered sugar. one-fourth cup of hot milk, and teaspoon of vanilla.
 Suet Pudding: One cup molaSses, one of sweet milk, one of suet chopped fine, or half cup melted butter, one of raisins, half cup of entrants, two and half cups flour, half teaspoon soda mix we'll salt and spice to taste, and steam two hours. Use cream sauce.
 Sponge Jelly Pudding: One pint bread crumbs, one quart milk, one cup sugar, four eggs (yolks) one lemon (grated rind). Mix and bake until done, not watery Whip the whites of the eggs to a stiff frost, beat in cup of sugar, in which has been strained the juice of the lemon, spread on top of the pudding a thin layer of apple jelly; pour the whites over this and brown in oven slightly
 Rice Snow Balls: Boil one pint of rice until soft in two quarts of water with a teaspoonful salt; put in small cups, and wien perfectly cold place in dish. Make a fboiled custard of the yollxs of three etgs. one teaspoon of corn starch; flavor With lemon. When cold pour over tho rice balls half an hour before serving. This is very simple but nice dessert.
The Birmingham age-herald., 1917-08-16

Cervantes said: "The proof of the pud- ding lies in the eating" Any time is pudding time, and few good recipes will help out while fruit, berries. etc, are with us:
 Cocoanut Pudding: One-half box gela- tine soaked until soft in one cup sweet milk. Add one cup of sugar and place in double boiler. When dissolved stir in one and one-half cups grated cocoanut. Have ready one pint of cream whipped stiff. Stir all together and mold.
 Chocolate Fruit Pudding: One pint milk, one-fourth cake grated chocolate one scant teacup sugar two tablespoons flour, one teaspoon butter. Boil and stir until thick. When cool add one-half pint whipped cream, a teacup of chopped seeded raisins, citron, nuts and candied orange peel mixed. Pack in salt and ice for two hours to thoroughly chill.
 Steamed Blueberry Pudding: Two cups of flour, two tablespoons of butter, four teaspoons of baking powder, one cup of milk, one-half teaspoon of salt, one cup of .hlueberries. Mix, roll blueberries in the lflour, turn in buttered mold and steam one and one-half hours
 Duff-Ex tra: One egg, one-half cup sugar, one cup milk, three cups flour, two teaspoonfuls cream of tartar, one tea spoonful soda. Use any kind of fruit and steam one and half hours. Use any sauce preferred.
 Creamy Sauce: One third cup butter, one-half cup powdered sugar, two table spoons of milk, one teaspoon vanilla, creamed butter. Add sugar and milk and vanilla slowly. If liquids are added too fast the sauce will have curdled look.
 Steamed Peach Pudding: Cream two ta- blespoons of melted butter with one-half cup white sugar. Add one egg well bea- ton, one-third teaspoon nutmeg, one-third teaspoon soda dissolved in one teaspoon cold water Add one teaspoon sour milk and three-fourths cup of sifted flour. Stir lightly two cups peaches (drained free from juice) Steam in a buttered dish TOT one hour. Serve hot or cold with the foi- lowing floating sauce:" Two tablespoons butter and one half cup sugar creamed, white of one egg (not beaten) and one tea spoon vanilla. Set bowl in hot water and serve while hot.
 Wheat Pudding: Two cups flour. whole wheat; one large cup milk, one-half cup molasses, one-half teaspoon salt, one half teaspoon soda, one cup raisins or walnuts. Of raisins are used put Tn a little butter.) Steam about two ana one half hours
 Indian Pudding: One cup meal, one cup molasses, one egg, or a cracker 'oiieo fine and some salt. Mix this all together and then Stir into quart or more of scalded milk Let this stand on the stove till it curdles. Add, raisins or sweet ap- nles. as one prefers, After it is in the oven turn in some cold milk. This makes the whey Do not stir after the cold
The Birmingham age-herald., 1917-08-16

hens, or if you haven't the price for them, get a few just-hatched chicks, and if these cannot be had reasonably, get sitting of eggs from a neighbor who has good, vigorous paying poultry, and beg, borrow or buy a sitting hen and make the chickens yourself. Whine the hen is sitting in a small drygoods box, get a few big ones and some old gunny sacking and fix up a small, clean ground-floor henhouse for them. Make 1t low, weatherproof and portable and during the summer move it every few days. Care for the bullets or hens as they should be cared for, and by the time they need roomier and better quar- ters, they will provide money to build it themselves. If they cannot do this there is something wrong with the birds or with their keeper and this wrong can be corrected.
 No, if you really wish to go into poultry, go. Don't wait or keep out en- tirely for lack of means. More succeed who start in this way, than do those who have elaborate establishments. The latter nearly always fail.
 PICK YOUR BREEDERS
 It is about time to pick out the breeding fowls that are to be used next season. Do you know which ones you want to keep? Do you even know the kind you want? It Is never too late to learn, and no matter how much you know about it, there is room to learn more.
 If I had the average flock of farm fowls I would make an effort to get them bred in uniform type and size. and at the same time keep for layers the good, healthy fowls which are big enough for meat when they get old When I made up my mind what kind I wanted I would pick out specimen as near like that idea as I could find in the flock. This is for the hens only. I would get only standard-bred roosters.
 If I wanted a utility flock would prefer pure-bred fowls. but in case did not have them and wanted to keep what I had I would select the kind that were as pure as I could get them.
The Birmingham age-herald., 1917-08-16
By MRS. JOHN c. MOSES

have been asked many times if poul- try equipment is expensive.
 Not a bit of it-and still many who could make a good bit of money from poultry, and who would like the busi- ness, will not start in because they have not the capital with which to start in and conduct the business
 Frankly, the man or woman who has this need of capital idea in his or her head had better let poultry alone. It shows unmistakeably that they are not only ignorant of the busi- ness, but that they lack business in their makeup. There may be something they can do successfully but it is not poultry keeping.
 The way to start up in the poultry business is to get a dozen or so hens of the kind you like best and at once start in. If you wish to grow your own chicks, get a good, live business rooster, too. The writer, for one, would have a rooster anyway, just to hear him crow and see him, if he is any good, lead the hens on foraging expe- ditions, into mischief, and into the nests to lay good, active male bird of any of the foraging breeds will put more fife and interest into theNSfarm yard and surroundings than half dozen of any other animals on the farm.
 LEAVE OUT THE "BUTS"
 But" puts in the anxious begin but-poor poultryman, You must first get up the buildings, provide drinking fountains, scratching sheds, self-feeders, chopping boards, yards and 40 and one other things"
 Net at all-unless you have lots of money and time The writer has made a good deal of money from poultry, and has never had half of these things, nor does she ever expect to. Get the
The Birmingham age-herald., 1917-08-16

Early in the eos my father crossed the plains" to the Indian inhabited west The summer and fall before he started were busy times for grand mother, for she was putting up as much food as possible, in convenient form for carrying into the wilderness.
 I have often heard my father tell how they all enjoyed delicious vegetable soup after days of bread, bacon and beans, and what fine stews they made of venison, by adding a cupful of the dried soup mixture. This same mix ture would come in handy now, espe- cially during the winter.
 ' DRIED VEGETABLES
 Grandmother chopped finely either raw or cooked salsify, carrots and tur- nip, and raw cabbage and celery and dried them either In the sun or in the oven. If in the sun, they were removed indoors before the dew fell.
 Onions were sliced thinly and strung upon heavy thread. Celery was chopped and poisely dried.
 Tomatoes were cut in pieces, heated without adding water and when cooked soft were put through a colander. This pulp was put into thin jelly bag and left to drip over night. In the morning the pulp was slowly cooked down until very thick, spread upon plates and dried, the tomato juice went into the vinegar keg. Tender peas were shelled into a colander, dipped for several minutes into actually boiling water, then into cold water, drained and dried.
 LORE OF OTHER DAYS
 Ears of very tender corn were boiled 10 minutes, given a cold bath, then corn cut off and the cob scraped.
 For the soup mixture were taken equal measures of corn, peas, carrot, salsify, onion, cabbage and tomato and half measures of celery and turnip; to these were added some parsley, salt, pepper and curry powder. Grandmother filled this mixture into unbleache ed factory bags, holding about a quart. These were sewed up and then dipped into melted bees wax.
 This made them water and insect
The Birmingham age-herald., 1917-08-16
HOW GRANDMA sPUT THEM UP"

proof. She also dried raw and boiled sweet potatoes. They were in either case peeled and thinly sliced. The raw ones were strung upon strings, while the cooked ones were spread upon plates to dry.
 Fer her own use she dried raw pumpkin and squash. They were peeled, thinIy sliced and strung upon strings Rhubarb was thin1y sliced, peeling and all and dried Gooseber- ries and entrants were dried stones and all and then cleaned upon windy day.
 VARIOUS WAYS OF PREPARING
 Cantaloupes we're also peeled sliced thin and dried. They made delicious sauce Corn on the cob, string beans, green tomatoes and cucumbers can be put down in brine. To each quart of brine add one teaspoonful of brown sugar. Like kraut. these must be COW cred with a clean cloth. over which is placed a wood board, plate or sau- cer according to the size of the con- tainer used. and the brine must cover this plate after it Is weighted down. Remove and replace with a clean cloth each week.
 Do not make jelly when it is hot. Bottle your juice and make jelly in the winter when you have to keep fire.
 Strawberries can be dried by slic- ing them and they retain their flavor much better than canned ones. In dry ing seedy berries. do not dry them too hard. Tomato paste can be put up in jars instead of dried and it is always handy for soup. sauces etc, and takes up but little room Beets can also be dried by slicing them thin. When making rhubarb jam or jelly. beet juice can be added to give. it a fine color.
 One thing in favor of dried fruits and vegetables is that they are much easier to care for than canned goods.
 By putting cucumber, tomatoes and little green melons in brine, one can do most of the pickle making in cold weather.
 A few cucumbers and tomatoes to- gsther with a head of cabbage and few onions and one can make fresh chopped pickles any time.
The Birmingham age-herald., 1917-08-16

Careful, painstaking canning is the only kind of canning that pays, de clares the United States department of agriculture in a statement issued re- gently warning housewives against carelessness in puG.ng up fruits and vegetables
 '.The faithful following of approved methods and directions is the only safe road to success in canning" says the statement. Housewives who careless ly practice methods that are new to them, CT who attempt to improve on the methods, or to make short cuts, are taking risk of spelling good food Canning is, essentially scientific process however much it may have been simplifed for home use.
 "In the canning methods which the department advocates careful study has been made ot the essentials for the preservation of food products, and all stens not absolutely necessary have been eliminated. There is good req son, therefore. for each step which is advocated. If home canners profess to follow a department method they should follow it in detail: and if they fail so to follow it. they should frank ly recognize that not the method but the application of it is at fault. Espe- cially there should be no mixing of methods. whether those of the depart ment or others. One method should be adopted and followed carefully in can ming any given batch of products.
 A COLD-PACK METHOD
 'In the ne-period cold pack meth cd of canning, in particular, canning has been simplified greatly as com pared with some other methods For this very reason every step called for in the directions is essential and not one should be omitted or performed otherwise than as indicated. Specialists who have worked out and demon strated this method of canning for the last five years have investigated all reports Of the spolage of products and have found in every case that the trouble was due to faulty equipment, including poor rubbers and contain CTS, to failure to follow the directions carefully. to the use of old or spoiled vegetab bles or fruits, or to the local
The Birmingham age-herald., 1917-08-16

The number of British workers engaged in war industries has nearly doubled dur ing the first two years of war. In 1914 there were 1886, ,000; today there are a500,- GOO
The Fargo forum and daily republican. [volume] (Fargo, N.D.) 1894-1957, 1917-04-20

and that some social activity now will
but stimulate patriotic enthusiasm, the
members OF the ladies' auxiliary TO
Co.. b of this city have taken steps
arranging some military social affairs
for the Co. B boys and others affiIiated
with military organizations in this
city. A special meeting OF the auxiliary
was held in the parlors OF the Dacotah
hotel Thursday at the conclusion of the
Loyalty day parade. 1t. Reginald Col
ley, representing the officers of Co. Is,
plans for stimulating interest in Co. B
and the work OF the auxiliary,
1t was decided at this time for the
auxiliary to give informal dancing par
ties following the Co. B drills, the first
of these affairs to take place next Mon
day evening. It will be held in the
Fargo auditorium. Those eligible to
participate are members OF any mill
tary organizations of the city, particu-
larly Co. b members and their ladies,
@. A. RS and their ladies. Spanish War
Veterans and their ladies. Sons OF Vet
Grams and their ladies; members Of Co.
this city. and anyone else who has
served the government In d military
capacity at any time, as well as repre-
sentatives OF the various branches of
the navy, who may be in the city The
military organization OF the A. c. is
also included.
Each member of Co. and OF the Co.
3 auxiliary may have the privilege of
inviting few friends. al small admis-
sion fee will be charged, Just enough
to defray the expenses OF music for the
dancing, and Of light refreshments.
The social committee In charge of
the plans Is made UP of Can't O. A NJ
Anderson, Lieutenant Hill and 1t. r.
Colley, representing Co. 81; and Miss
Mary Hannaher, Mrs. ID. al. McLaren,
Miss Bessie Davenport and Miss Matte
Mclean, representing the auxiliary
Mrs. o. p. McKinsey was named as
chairman OF the reception committee,
upon which all OF the auxiliary will
act.
Miss Mary schlanser. president OF the
auxiliary, entertained the other mem
bers informally at dinner at the Daco-
tab last evening, with Co. B ofEcers as
honor guests
co. b has also decided to hold meet
pose OF drilling in tactics Lieutenant
pose 81 drilling in tactics. Lieutenanf
Colley TO be commanding ofIlcer OF
that squad so long as he Is III the city.