davidaulloa/AmericanStories huggingface dataset:
The Detroit times. [volume] (Detroit, Mich.) 1903-1920, 1917-01-09
FARMERS FAIL
TO STAND CAFF
Aggie Team. Not Yet Sea
soned. Lets Y. vi. o. Run
Wild in Second Half

The Michigan hggie basketball
team has class but It is not yet
ready 10 90 the full route OF a corn.
ple,e game al top speed This Vas
demonstrated last night al the Uni
Nersity Of Detroit gym. when the Y.
NJ. O tossers defeated the collesiAns.
80 30 rs AZ one lime early in the
game the Farmers led the DETROIT by
count OF 10 10 I. and az halt time
they had two-pont margin.
The second half developed into a
rough house session. ami as the Ak
yes tired. the \ VI O quintet ran
Wild. with psrmody and schultz star.
ring in the onslsught Fisher and
MURRAY u.re chased IN the hnal half
fog an exchange ~ hsucuff,. Mar
"a, amt Mcclellan Of VI a e..
looked ike promising performers
The summary
The Detroit times. [volume] (Detroit, Mich.) 1903-1920, 1917-01-09

Hsmbr-g and smith defeated
Scamidtk@ and Guthard IN TIE Great
or Detroit bowling ,ourney matches
Monday
The Detroit times. [volume] (Detroit, Mich.) 1903-1920, 1917-01-09
The Red Sox.

TIME RED sox a peculiar clan Tor world champions
Sparkling dependable fielding OF me tatl q
ntchng az the 1916 season reNes re f'a.
- in sixth sf.t.-
~aned runs eth total
balls lef az A
only scored only $50 ial,s y 40 s
skill take out o ne -a' ' s
the naoai
The Detroit times. [volume] (Detroit, Mich.) 1903-1920, 1917-01-09
Aneth.r panac,a SID.

CLEVELAND. Ohio Jan AR
'hur Peiky ard Sam McNeS arc 70
fEht 10 PsnamaA state Panama
news paper clippings received today
The Detroit times. [volume] (Detroit, Mich.) 1903-1920, 1917-01-09
So far a. nelding defensive plt

So concerned ne cum vii
vthin marvellous pifhlnk Nr
the the Red Sot are re- ItFee
proposition thar would er0@ss NAM {"
dand true pilo
The Detroit times. [volume] (Detroit, Mich.) 1903-1920, 1917-01-09

NEW YORK Jar The Danish
Football association mas invited an
All American socc"r team 20 play a
series u game a. Copenhagen in
May Expenses arr guaranteed.
The Detroit times. [volume] (Detroit, Mich.) 1903-1920, 1917-01-09
flsTr rA-

Goals frsf period Detroit ffHferh.
minutes second rarf Detroit.
p1he,rfa 4 n nufes third period be-
frnH sicily - minutes sicily p 20.
FkLfly fe ~ Hue minutes penal.
ties Frnn~dy Roberts afops, Wern.
rle'ef 1r frrH Referee ffaufI-
flD r Three FL minute sfpf Iods
grh-tffsft Nra Detroit NsrHs so4
1rar iftth battalion Elliott FOR
- Rue
Evening star. [volume] (Washington, D.C.) 1854-1972, 1917-06-24

small country store in Denmark pack
ages of dried vegetables of almost
every variety grown are on sale at all
times and in almost continuous use
Drying vegetables and fruits is the
cheapest mode of preserving them, and
SO far l have found dried products keep
as well in this country as in Europe If
properly stored, and by the method
which / use little is lost in flavor or nu-
triton Most Of our vegetables here
are of n nature to be reduced in weight
by drying hundred pounds of fresh
vegetables giving only Slightly over
ten pounds of the dried product. The
latter occupies small space, which is
one advantage the dried possess over
the canned products, and the expense
connected with canning and the &C
tual scarcity of containers makes the
drying of garden products particularly
applicable at this time.
with almost no exceptions. the
produce of the garden may be adj
dried-beans, peas. corn.
cabbage, kale. cauliflower. peppers,
onions and all root crops, and all the
fruits under special conditions. Even
tomatoes may be dried, although their
excess of juice makes the larger va
rieties difficult of treatment in this
manner. IN drying tomatoes 1 advocate
the use of the smallest varieties. as
the length of time required to dry the
large. juicy specimens results in injury
to the flavor Dried corn. on the other
hand, I consider greatly superior in
every way to the canned.
LAS to the equipment for drying, that
is very simple. Vegetables and fruits
can be dried in an oven, in trays and
racks over the kitchen stove. or in a
specially constructed drier. There are
several small vegetable and fruit
evaporators now on the market that
are satisfactory. They are usually
made of galvanized sheet iron or of
wood and galvanized iron. They are
of such size that they can be placed
on the top of an ordinary wood or coal
range or Kerosene stove. These driers
contain a series of small trays, on
which fruits and vegetables are placed
after being prepared for drying. Port
able outdoor evaporators are especially
convenient when it is desired to dry as
much as ten bushels of fruit or vege-
tables a day. They are usually con-
structed of wood. except the parts
which come in direct contact with the
heater. To meet the demands of this
season. the Department of Agriculture
is now completing simple, homemade
evaporation. which can be constructed
by the amateur carpenter for a few
dollars"
The specifications given by the De-
partment of Agriculture for small
drier which can be used on wood or
Evening star. [volume] (Washington, D.C.) 1854-1972, 1917-06-24

E1HE United States, with its mil
lions of food gardens ripenins
their crops in tho summer sun.
q has now before 1t the pleasant
task of harvesting the nrst fruits OF its
early spring labors. The daily tables
of millions Of homes will make i'm
mediate use of a good half Of the gar
den products In all their luscious fresh
ness, but in war time the surplus must
be saved with the utmost care. 1t Is
well, therefore, to know that various
processes of drying every variety OF
fruit and vegetable have been evolved
by the Department of Agriculture to
take care of the great surplus OF gar
den products Of the season, and that
some of the easy and inexpensive meth
DDS II advises are within the house
wifely accomplishment OF every woman
in the land.
Methods of drying fruits and vege-
tables have been in vogue for the past
half century or moro In this country,
but this method of preservation has
been limited to less than dozen
fruits and fewer vegetables. me
processes advocated by the Department
of Agriculture apply to practically
every fruit. large and small, and 10
every vegetable known and grown.
Strange as 1t may appear, the cold
countries of Europe, with their meager
varieties of fruits and vegetables, have
gone ahead of this country. hitherto
as prodigal of the fruits of the earth
as OF methods of using them, and IT Is
from Scandinavia that a specialist has
come, In connection with the states re-
lations service Of the Department or
Agriculture, to teach the housewives
one of the simplest and best methods OF
drying their seasons surplus garden
crops.
1t was in the Office of the extension
work in the south that a caller met
Frants 2. Lund of Denmark. who re-
Gently arrived in Washington after
long field service OF demonstration
work in method of drying fruits and
vegetables practicable in every state of
this country.
although this is my first visit to
Washington in official connection with
Evening star. [volume] (Washington, D.C.) 1854-1972, 1917-06-24

consists Of plunging the vegetables into
boiling water for 4 short time. This
allows the moisture in the Vegetables
to lie. mors sHoay 1na ,hs
albuminous matter in the vegeta o1ss'
which helps to hold in tho natural ma
vorA The instructions for blanehlng
by the DEPARTMENT Of Agriculture AZ
cloth for the purpose. and state further:
After blanching the required number
OF minutes. drain we'll and remove sur
face moisture by placing vegetables
the sun and air for a short time:
The vegetable thus prepared, say
the department Instruction. "is spread
in a thin layer on the trays Of the drier.
The temperature for drying should Pc 20
product. For most vegetables. after
surface moisture 10 removed, begin
drying at a temperature Of ITO de-
grees Fahrenheit. Increase tempera-
1a5s s saa
plete drying in two or three hours.
The time required for drying vegeta-
bles varies. however: 1t can easily pc
determined by q little experience: the ne
several times during the drying in or
der to secure a uniform product"
The department advises tho use OF q
Thermometer in regulating the temper
is not used the greatest care should be
given to the regulation of the heat.
The temperature in the drier rises
rather quickly and the product may
scorch unless close attention 10 given.
The Department OF Agriculture has
issued list of early summer vegeta-
bles with tho best method Of drying
each. The following are some of them:
Green String Beans-All varieties of
string beans can be dried. Wash and
string the beans carefully. The very
young and tender string beans may be
dried whole. Those which are full
grown should be cut in one-quarter to
one-inch lengths With vegetable
put in a wire basket or bag of cheese
cloth and blanched in boiling water
for six to ten minutes, depending on
the maturity Of the bean. One tea
spoonful Of soda may be added to each
gallon of water to help set the green
color in the bean. Remove surface
Evening star. [volume] (Washington, D.C.) 1854-1972, 1917-06-24

Miss Wesslng says. delicious bread
may be made from Irish and sweet po-
tatoes. also from dried and ground
navy beans and peanuts. but the pres
ent cost of these various materials
makes the use of them flour substi
tutes Impractical from the standpoint Of
economy except as rare variant"
After Miss Wessling tried out all of
her different materials in her loaves
Of bread she classified the materials
according to their relation in size, tex
ture and nutritive elements to the
standard wheat loaf by which all other
breads are judged. They have conse-
quently been listed in the following
order. those coming before the standard
wheat loaf having less of protein in
gredient. and those after much and
more: Cornstarch, cassava, banana,
dasheen, chestnut potato starch, boiled
potatoes. potato flour. sweet potato
flour. cornmeal (both yellow and
white). polished rice, natural or brown
rice. buckwheat the standard wheat
loaf and then millet, oatmeal, rye,
feteria milo. bran. kafir. kaoling, wheat
germ. chick pen. dried white beans.
peanuts. soy beans and cottonseed
In making bread from all of these
different materials said Miss Wess-
ling. "the plan has been to follow meth
DDS whose simplicity should make them
useful to housekeepers everywhere For
instance. it Is possible to utilize the
Evening star. [volume] (Washington, D.C.) 1854-1972, 1917-06-24

United States public health service,
that the finely milled wheat fiours were
lacking in the full amount of body
building elements that the staff of life
should contain.
The rapidly increasing population en-
croaching upon the farming areas and
curtailinR the production of wheat, as
it will eventually do, offered another
argument for the search for flour sub
stitutes
Sun another important factor be-
sides that OF providing "A variant in
the bread routine. was the matter of
conservation In sections where GER
tain vegetables, grains, fruits nuts
etc, are of prolific production there
has always been need of methods Of
proftably conserving the waste.
SO with all of these good and suf-
hciont reasons as chart and guide. Miss
Wessling went to work in her big
iabratory. analyzing and baking many
ioaVes of uniform size, or rather Of uni
form proportion of ingredients. from
all of the substitutes that offered any
possibilities as bread materials.
Ihough only the really palatable
combinations have been kept and are
offered to the housewives of the coun-
try who seek variety, q number of
these are not considered practical for
any but occasional use when expense
need not be considered. For instance,
Evening star. [volume] (Washington, D.C.) 1854-1972, 1917-06-24
,vernner1t Tells How to Conserve Garden Pr0e2sae

careful not to scrape OF the chaI next
to the cob. Dry from three to four
hours at ITO degrees to l46 degrees
good. plump roasting ear stage is the
proper degree of ripeness.
Carrots and parsnips should be clean
cd and scraped or pared and sliced in
one-eighth-inch slicea Blanch six min
utee remove surface moisture and dry
two and ono-half to three hours Begin
drying at ITO degrees Fahrenheit and
raise temperature gradually to $50 de-
grees Fahrenheit. Kalarabi celeraio
and satisfy are dried by the same
method.
Wash. peel and slice onions in one
eighth to one-Quarter inch slices.
Bianch in boiling water Ave minutes
one-half to three hours Begin at ITO
degrees Fahrenhsit and raise tempera-
ture gradually to 14o degrees Fahren-
heit.
Boil the whole beets with skin until
little more than three-fourths done. Dip
in cold water. peel and slice in one
eighth or ooe-quarter inch elices Dry
two and one-half to three hours at ITO
degrees to $50 degrees Fahrenheit
Pumpkin and summer squash should
be pared and cut in about one-half-inch
strips and blanched three minutes: re-
move surface moisture and dry slowly
for three or four hours. raising tenn
perature from ITO degrees to l40 degrees
Fahrenheit Celery. cut in one-inch
strips is dried in the same way as
pumpkin or squash.
Wash okra, blanch three minutes in
boiling soda water and dry two or three
hours at ITO degrees to $40 degrees
Fahrenheit. Use one-half teaspoon of
soda to a gallon of water Dry young
and tender pods whole. Older pods
should be cut in one-quarter-inch
slices.
Cabbage IL shredded or cut in strips
a few inches long Blanch ten minutes,
drain, remove surface moisture and dry
three hours at ITO degrees to las de-
grees Fahrenheit.
Caulihower should be cleaned. divided
in small punches, blanched six minutes
hours at 10 degrees to 145 degrees
Fahrenheit. 1t will turn very dark when
drying. but will regain part Of color
when soaking and cooking.
Peppers are prepared by splitting on
Evening star. [volume] (Washington, D.C.) 1854-1972, 1917-06-24

coal range or on kerosene stove are
as follows. dimensions OF base. twenty
four by sixteen inches; height. thirty sig
inches. A base six inches high Is mace
OF galvanized sheet iron This pase
slightly flares toward the bottom ana mas
two small openings for ventilation in each
of the four sides ON the base rests a
boxlike frame, made OF one and one-and-
a-half inch strips OF wood: The TWO sloes
are braced with one-and "a -Quarter-incn
strips which serve as cieats vi
which the trays In the drier rest
These are placed at intervals OF
three inches. The frame Is covered
with tin or galvanized sheet 1ron' whlch
Is tackled to the wooden strips OF the
frame. Thin strips of wood may De
Evening star. [volume] (Washington, D.C.) 1854-1972, 1917-06-24

moisture according to directions given
above. Young string beans dry in two
hours: more matured beans in three
hours. Begin drying at temperature
temperature gradually to 1<6 degrees
Fahrenheit. Wax beans are dried in
the same manner as green string beans.
-
Lima beans can be shelled from the
turity, when young and tender. wash
and blanch from five to ten minutes.
Remove surface moisture and dry three
to three and a half hours at the Same
temperature for string beans.
Dry shelled Beans-Dinerent kinds
Of beans. after maturing and drying on
the vines. can be treated as follows:
Shell. wash and spread in thin layers
minutes. beginning at 100 degrees
Fahrenheit. gradually raising the tenn
perature to $50 degrees Fahrenheit
This high temperature will destroy all
insect eggs that might be on the beans
Cowpeas or any field peas can be treat
ed in the same way. Cool and store
carefully.
When drying the very young and ten
der sugar peas use the pod also. Wash
and cut e-quarter-inch pieces, blanch
surface moisture and dry the Same
length of time and at the same temper
ature as string beans.
The garden pea, which has nom
edible pod. Is shelled and blanched from
three to five minutes. Remove surface
moisture. spread in single layer on
trays and dry from three to three and
one-half hours. Begin drying at ITO
degrees Fahrenheit and raise tempSra-
ture very slowly in about one and one
half hours to 145 degrees Fahrenheit.
Continue drying one and one-half to
two hours at 145 degrees Fahrenheit
Sweet Corn.-Select very young and
tender corn and prepare Immediately
after gathering. Boil or steam on the
cob eight or ten minutes to set the milk.
To improve flavor a teaspoon Of salt to
a gallon Of water may be used. Drain
we'll and cut corn from cob, using a
very sharp and flexible knife. Cut grains
fine only half way down to the cob and
scrape out the remainder Of grain, being
Evening star. [volume] (Washington, D.C.) 1854-1972, 1917-06-24

the people have been very enthusiastic
over the drying method of conserving
their surplus fruits and vegetables. At
some Of the meetings. in Florida and
South Carolina especially, the demon
stration halls would not hold the
crowds who came to observe the prac-
teal processes. They have asked me
to return to help them with their later
crops, but I shall. doubtless, be unable
to comply with their requests for some
time on account Of demonstrations
which must be made in the middle
states.
Drying vegetables is an old and IA
miliar process in Denmark. as 1t is in
France and Belgium. and to some ex-
tent in Germany, and in almost every
Evening star. [volume] (Washington, D.C.) 1854-1972, 1917-06-24

the Department of Agriculture. I have
been here before" said Mr.. Lund.
Thoroughly familiar with the methods
of drying fruits and vegetables as the
work is largely and successfully done
in my own country. came to America
many wears ago to make a study of this
method of conserving the fruits and
vegetables of this part Of the world.
and also to make experiments in con-
nection with perfecting processes OF
drying the fruits of the tropics. / had
been in America a number Of years
carrying on these Investigations when
was asked to continue my work I'M
der the auspices of the United States
government.
Il have spent the past two years in
southern Texas. conducting extension
work along this line in connection with
the United States Department of Agri-
culture. / have just returned from a
trip through the southern states, and
Evening star. [volume] (Washington, D.C.) 1854-1972, 1917-06-24

used instead of tin or sheet iron. The
door is fitted on small hinges and
fastened with a thumb latch. 1t opens
wide, that the trays can be easily
removed. The bottom in the drier is
made of piece of perforated galvan-
lied sheet iron. Two inches above the
bottom is placed a solid sheet OF gal
vanized iron. three inches less in length
and width than the bottom. This sheet
rests on two wires fastened to the
sides of the drier This prevents the
direct heat from coming in contact
with the product and serves as
radiator to spread the heat more evenly
The first tray is placed three inches
the cleats three inches apart. drier
of the given dimensions will hold eight
trays. The frame of the tray is made
of one-inch strips, on which is tackled
galvanized screen wire, which forms
the bottom of the tray. The tray is
twenty -one by fifteen inches. making it
three inches less in depth than the
drier. The lowest tray when placed in
the drier is pushed to the back. leaving
the three-inch space in front. The next
tray is placed even with the front.
leaving a three-inch space in the back.
The other trays alternate in the same
way. A ventilator opening is left in
the top of the drier through which the
moist air may pass away.
II
The principle of construction Is that
currents of heated air pass over the
product as well as UP through 1t. gath
ering the moisture and passing away.
The movement of the current of air
induces a more rapid and uniform dry
ing. The upper trays can be shifted to
the lower part of the drier and the
lower trays to the upper part as dry
ing proceeds, so as to dry the product
uniformly throughout.
If drying is done in a cookStove
oven leave the oven door ajar. Note
the tempera ture OF the oven often. Trays
for use in the oven can be made by using
a convenient sized piece of galvanized
wire screen and bending up the edge
one to two inches.
In preparing vegetables for drying
equally great care should be given
to their selection and preparation as
for canning. To secure a fine quality
Of dried produce much depends upon
having the vegetables fresh, young,
tender and perfectly clean. Wash all
vegetables and clean well" Is the adj
vice of the Department Of Agriculture.
IF steel knives are used in pairing and
cutting have them clean and bright so
as not to discolor the vegetables.
After vegetables are prepared prop
erly they are blanched, the blanch CIV
ing a more thorough cleaning, remov-
ing the strong odor and favor from
certain kinds of vegetables and soften
ing and loosening the fiber. Blanching
Evening star. [volume] (Washington, D.C.) 1854-1972, 1917-06-24
BOOKS RECEIVED.

UNCLE SAM DETECTIVE. BY William
Atherton Du Puy. author Of Uncle
Sans Modern Miracles" etc. With
four illustrations by S. Edwin Meg
argee. jr. New York: Frederick \.
Stokes Company.
ASPHALT; And Other Poems. By Orriek
Johns. New York: Alfred a. Knopf.
MoE!.IZIyG AMERICA. BY Arthur
Billiard. author of THE Diplomacy
of the Great War" New York: The
Macmillan Company.
ADVICE TO WOMEN ON THE CARE
or THE MEALTH BEFORE, DTR-
ING AND AFTER CONFINEMENT,
with Hints on the Care OF the New
Born Infant and an Appendix on
What to Get Ready for n Baby. BY
Florence Stacpoole, author of Our
Sick and How to Take Care of
Them" etc. Revised from fifth Lon
don edition. to conform to American
practice by Lydia Z. Anderson, K. N.
New York: Funk & Wagnalls Co.
Evening star. [volume] (Washington, D.C.) 1854-1972, 1917-06-24

the efficient behavior of that clothes.
pin mill: Sudden JIM Is a good. hus-
ky, modern American run to business.
And the writer gives him a fair field
for the exercise of his talent. A love
story, as sudden in attack and storm
and capture as are all the other con-
Germs of young Jim, rounds this ro-
nance of modern business to a good
measure of interest and entertainment.
SOMEONE AND SOMEBODY. BY Por-
ter Emerson Browne illustrated by
Clarence F. Underwood. 1ndianap-
oils: The Bobbs-Merrill Company.
This novel is stirred up and run to-
gether with the kindly intent of MAX
ing folks laugh. Obviously. the author
has no notion of taking any high-brow
reach after literary construction, nor
of heating himself up with the real
work of hunting down the unusual in
plot or setting or incident. There lisa
more open road to laughter than the.
obscure bypaths of domestic problem
or social injustice can possibly dis
close. A girl and a man and a for
tune are the ingredients of this tale.
The fortune is of the elusive variety.
inherited and lost by one or the other
of these two. or by both OF them, with
a certainty and regularity that pro-
longs its quest and the main game OF
love-making till il is time for the story
STOP. In between the meetings. anu
partings, the iosings and findings. that
the situation commands the writer
spreads nice thick slices OF worldly WIS
dom. done sometimes in satire VEN ana.
sometimes in crimpings of laughter.
The effect is that of hit-or-miss ad,
venture into some summed and aired
corner OF sheer nonsense.
AN OLD NEW ENGLAND SCHOOL, A
History of Phillips Academy. anddS-
err. BY Claude VI. Fuess. illustrated.
Boston: Houghton Mifiln Company.
In substance this study is both
document of American education and
an Illuminating history that ia in
equal parts, both local and national.
is the detailed and circumstantial story
of an institution whose influence has
radiated from its New England setting
to all parts Of the United States in
about every field of useful knowledge
and enterprise. In producing this COM
prehensive history the writer has made
use of the recollections and experience
of hundreds of the graduates OF Phil
Inns Academy. well as those of its
succeeding administrators and facul-
ties The result is complete retro
spect of aims and ideals, objectified in
hundreds of careers and achievements
on the part of it's students and gradu-
ates The book. so conScientiously de-
yeloped and so generously illustrated.
stands as a warmly personal monument
to this honorable and historic instltE-
ton. ..--.= .',..-