davidaulloa/AmericanStories huggingface dataset:
The Little River news. (Ashdown, Little River County, Ark.) 1897-current, 1917-06-23
sims COMMANDS
ON IRISH SEA
American in Charge OF Operations at
Scene of U-BOats' Greatest
Actiyity-His Task
Tremendous.

Washington. June ia brief mes
Navy Department its first news of
the appointment of Vice Admiral
Sims to command the allied naval
forces in Irish waters during the al
sence of the commander OF that dis
trict, The department has no infor-
nation as to the admirals new re-
sponsibilities.
The government has given Admiral
Sims wide powers to enable him 70
meet any situation that may arise
He has authority to act on his own
initiative in disposing his forces.
Much of his time has been spent in
London and Paris and todays ad-
vices are the first to indicate tha.
he has been at sea with his ships.
The news led to much speculation
as to what American warship he
might be using as a flagship. The
only facts disclosed by the depart
ment nave Deen lnat QcStfOycfS nave
been sent 20 British ports and the
naval collier Jupiter to French port
With supplies.
Task Is Tremendous.
Tremendous responsibilities have
been placed on Admiral Sims. The
tale of torpedoed ships in Irish wa
ters is an oft-repeated one. 1t has
been said that even without the
American vessels the British have had
thousands of destrOyers, submarine
chasers of all sizes and kinds, mine
sweepers, aircraft and every other
known method of combating subma-
rines posted in these waters in the
effort to keep open the shipping
lanes.
All these forces now are under Ad-
miral Sims. On him also rests prob
ably the duty of arranging for the
arrival of all vessels plying Irish
waters.
Trench and camp. ([Admiral, Md.) 1917-1919, 1917-11-28
HUNDREDS or PACKAGES )
: COMING TO CAMP MEADE
Extra Care Urged in Addressing
Parcels to Insure Prompt Deliv-
ery-Unclaimed. Matter.

With the y Christmas holidays APP
preaching. hundreds of packages are
being sent to Camp Meade for the SOL
der boys. Despite the care in en-
deavoring to place all parcels with the
proper owners there is always a list
each week of unclaimed matter. Fol-
lowing is this list of parcels as of
November "a:
Lieut.. l.. Annyll. J. Armstrong. II.
Armstrong, o, G. Anderson, N. Brion,
p. Bahitz. J. Berry, d. w. cambridge,
William Burden, r. Bineer. j. Betz (2),
c. Brown. H. Bower, c. Buelliss, Maj
f. S. Brown, Lieut.. r. E. Blink, j. H.
Benson, ]. Bernstein, Wesley Clark, L.
E. Calkins. r. Cholfonte. ]. r. Cush-
ing. NJ. Clark, E. Carney, w. B. Co.'S
tella, J. Conyler, Capt. w. H. Crowell,
j. D. Comsey, Lieut.. c. B. Claflin, s. j.
Coalborne, Lieut.. C. F. Canedy, Lieut..
HI. Cunningham, John Diodati, William
b. Davis, James Oman, FIJI. Dono-
van, William Divordosl1y. John Din
min, A. Danenhower, F. Decowski. W.
B. Ellington, F. T. Fisher, J. Fischen-
DeTB, f. r cOStSrs " w. FOuTn-
man. H. M. Feinsinger. H. Faust.
]. Goldberg, c. L. Green, d. Gillian, C.
M. Green H. Gangsway, III. Hedrick,
T. w. Helms, William Hill. e. A. Hinch-
cliffe, w. Hartwell, d. Hamer, John
Hirschberg. c. Hill, g. Hearn, Lieut..
F. D. Houck, w. Hazard. William Hag-'
arty, George Hooker, John Herman, A.
Hinnes, Hernia, 8. Impla, Thomas w.
Johnson, g. w. Jones, Leroy Klair,
Max Kelschack. william Kirk, William
Kearney. o. M. Kaufman, Lehman, w.
G. Lashbrook, A. Lewis, r. Lowther. A.
Long, X. Meyer, A. Marciniak, l.. C. Nc
Claim, Elherry A. Mac, Marcoier, A Nc
Connell, Maj D. McKindlin. j. w. Nor
row, A. ]. Madra, Capt. L. r. Murphy,
D. McGrath, McKiuxie, T. Pomerelle,
r. Painter, v. c. Foster. Joseph Pierce,
John F. Rand. H. Risley, r. b. Robin
son. ]. H. Rands, Capt. H. NJ Rupp,
Lieut.. A. T. Shimmock, e. w. Slack, C.
E. Starks r. Strand. r. SPOTS ~(2), r.
Stewart, H. Schwartz, H. Schroeder, A.
c. Shifiet, Lieut.. J. c. Showalter, John
Teagie, r. fancy r. r. Terry, b.
Trainer. E. F.. Trexler, Lieut.. G. III.
Trundle, c. s. VilIars, c. II. Van Olden,
]. Workahus, r. Worden, H Walkner,
r. L. Winter. Charles Woodbury., W. A.
Williams. @. A. Wangant and Y. You
bert.
Trench and camp. ([Admiral, Md.) 1917-1919, 1917-11-28

A school Of infantry has been organ
lied here. with Col. A. e. Saxton as the
director. To this organization will be
assigned selected men from all OF the
infantry organizations for a course of
special instruction. 1t will be a sort
of shock battalion" The lads will be
those who are OF the best physique and
who have executive ability. They will
be made proficient in the tactics of
war as applied by the infantry and
they will return to their units at
later date as experts to help along
their less fortunate brothers
Trench and camp. ([Admiral, Md.) 1917-1919, 1917-11-28
CAMP CULLINCS.

Do your Christmas shopping early.
TOT Ho! Let's go.
"Goodnight'' in French means just the
sauzs as It does in English.
1t tina grand review. every soldier
get pGtW In tingles.
Oh, why do the M. P's always search
us on pay day!
Four hundred Philadelphia negroes
lave Gen. and Mrs. Kahn a pleasant
Ill hour the other day. Under the d.
Notion Of Ken Clark, the chorister, the
Negroes sang for the Kuhns and other
Bitors in the barracks of F block.
Company A, 313th, which has the
I4fgest Polish contingent, has a large
Gated Polish members intend to see
that all the others learn the language
before leaving Meade.
There's a barber in the camp who
has things "daped OUT so that he can
"a the greatest possible amount of
work in the shortest possible time. The
way he does it is this. A prospective
customer must apply his own lather
and wash his own face after the
whiskers have been removed from it.
The barber is a specialist for fair.
While~a show" was in progress day
or two ago one of the draftees sud
denly began to blubber. comrade led
! him outside and asked what the trouble
was. The wet-eyed soldier indicated
the interior of the building where the
performance was going on.
; That girl in there" he said. "She
looks just like my sweetheart back
homeland I'm homesick"
z But he cheered up again, and all was
well.
The Christmas problem is a perplex-
ing one here. Many soldiers would
rather be sure that their little brothers
and sisters are cared for than to have an
abundance OF tobacco and sweets for
4 themselves. Philadelphia women are
liking the keenest interest in this sub
ct and are calling on officers for data.
this very time the officers are get
ng much information along that line
cause the allotment of pay to de-
ndents and the government allow
ces are being scored up.
Turkey will come through the regu-
sr channels" said the mess sergeant.
Coming through regular channels"
i'd the cook. who used to be on a
ipy makes me think that this must
NEh they are sending u.s." So many
ga will be away at Thanksgiving the
ess serEaants are/now wondering how
E a, 600 pounds of turkey can be con-
med. There will be no waste. Turkey
lumR will be on hand for the day
ter il much is left over.
Rarely does day go by now without
me new name being added to the
matrimonial list. Most Of the captains
. are married and many first lieutenants
Aare also benedictS. Second lieutenants
Ind men in the ranks are now the>ones
talking of as champions victorious"
y The Young Mems Hebrew Associa-
AJon has the smallest of the welfare
vuildings at the camp, but it is carry
Bg on its work in a 4arge way This
#dding serves as the headquarters for
n. Spear the agent of the affiliated
fbxeW organizations Mr.. Spear is a
keIeB8 fei1oWs Organizations in BaIti-
kre have thrown open their doors to
Z soldiers. There are no less than four
glaEes where they enjoy dances One
b tie biggest events is that every Sat
Aday night at 1924 Eutaw place. No
g. than forty-five soldiers were enter
Trench and camp. ([Admiral, Md.) 1917-1919, 1917-11-28

chine Gunners. introduced himself.
Advance and be organized"
"Raise your right foot two feet"
1t was done.
Nov, raise your left foot two feet.
bring both together"
1t was done. but in many different
ways.
II wish 1 were at liberty" said Mai.
Skinner of the Engineers, ITO tell you
the equipment which we will take to
France when we go.
1T is worth millions of dollars
Never have l seen it's equal anywhere.
We are the men who have been as
signed to keep the roads in shape for
the expeditionary forces. and we GER
tainly will have every facility for our
work"
This regiment also is the first of it's
kind to be authorized in the United
states. 1t will comprise four battal-
ions of three companies each, all of
them technical men, graduates or I'M
dergraduates of the best scientific and
engineering schools in the country.
y The Thomas Twins" are about 457
pounds/of American manhood and re-
joice in such titles as THE Blue and
the Gray" "Yankeeland and Dixie"
Mess Sergt. Thomas the heavier is a
member of the adio-company of the
304th Field Signal Battalion, and halls
from western Pennsylvania. He tips
the scales at from 235 to $50 pounds,
depending. as his comrades say, on
what time OF day he is on the scales"
r. HI. Thomas, the southern member
of the twins, weighs 225 pounds and
halls from Stokes. N. c. He stands s
feet 11l5 inches and is a powerful
chap.
II Just looked around" he sail "for
place to enlist and l thought the
radio company would be the real thing
trade when / go back to work after
the war"
Maj. H. ]. Mckinney, commander of
the 1st Battalion of the 314th Infan-
try. is the proud owner of the Wasp.
He never tires of telling how the old
fellow went over the top as splendid
ly in his old age as he was wont to
take the leap in his years of youth,
fame and pride
The Wasp at one time-he is now
fifteen-was the champion thorough
pred high jumper of the world. AS title
holder he held the record of eight feet
two inches. and this mark stood until
it was bettered by Heatherbloom with
a leap of eight feet four inches
The stuffed bags used for boches in
the bayonet work seem real enough as
they bounce back and forth on the
ropes. A final touch of realism has
been added to some of these by using
small sticks in the bags to serve as
ribs. Soldiers used to jabbing the other
bags find difference when they strike
these new ones. The task of with
drawing the bayonets is greater. All
the instructors insist upon the men
learning the art of getting the blade
back after it has performed it's first lab.
noted on the efficiency cards which
every selected man fills out. But you
have to hand the palm to the Human
Fly" That's what Julian Reynolds of
the 315th Infantry calls himself Some
Trench and camp. ([Admiral, Md.) 1917-1919, 1917-11-28

tanned one night, many, of them being
guests in houses overnight.
Halt, who goes there% *
Sefgt. Samuel Niedelman, 312th Ma
chine Gunners. introduced himself
Advance and be organized"
Trench and camp. ([Admiral, Md.) 1917-1919, 1917-11-28

"Raise your right foot two feet"
1t was done
Now, raise your left foot two feet,
bring both together"
1t was done, but in many different
ways.
Trench and camp. ([Admiral, Md.) 1917-1919, 1917-11-28

safgest Polish contingent, has a large
class in English. Some of the well-edu-
Gated Polish members intend to see
that all the others learn the language
before leaving Meade.
Trench and camp. ([Admiral, Md.) 1917-1919, 1917-11-28

years ago he climbed the side of the
city ham in Philadelphia. whence he
halls, and hirted with the. statue Of
william Penn at the top.
But" he said, that was compare
lively easy. II once rode a bicycle
around the cornice OF the new Wool
worth building. Say, what do you sup
pose those sDutchmen will think IL they
see me climbing up the palace wall in
Potsdam some Of these days?'
Trench and camp. ([Admiral, Md.) 1917-1919, 1917-11-28

Four hundred Philadelphia negroes
rave Gen. and Mrs. Kahn a pleasant
Ii hour the other day. Under the d.
Mecti0n of Ken Clark, the chorister, the
Agr0es sang for the Kuhns and other
NBitors in the barracks of F block.
Trench and camp. ([Admiral, Md.) 1917-1919, 1917-11-28

There's barber in the camp who
has things "dnped OUT SO that he can
L. the greatest possible amount of
work in the shortest possible time. The
way he does it is this. A prospective
customer must apply his own lather
and wash his own face after the
whiskers have been removed from it,
The barber is a specialist for fair.
The Idaho Republican. [volume] (Blackfoot, Idaho) 1904-1932, 1917-09-03

In the case of vegetables fill the con-
tAiners with boiling hot water to which
a little salt has been added.
Place scalded rubber rings on the
glass jars and screw down the tops.
Seal tin cans completely. Watch
them for leaks. AS the preliminary
treatment has taken care of expansion
1t is not necessary to exhaust the cans
How to SteriIize or Process.
Put the jars or cans as soon as pos
sible into boiling water in wash boil
err or into your canning device. Lei
them process for the time specified In
the table, counting from the time the
water begins to boil again or the gauge
IN the canning outfit registers the
proper pressure.
Time schedule given is based upon
the one quart pack and upon fresh pick,
ed products.
When processing fruits in steam pres.
sure Gamers not over five pounds OF
steam pressure should be used.
When processing vegetables and
meats do not use over fifteen pounds
Of pressure.
After processing remove the contain.
ers. t-s.
Tighten the tops Of jars immediate
ly and stand the containers upside
down In cool place being careful that
The Idaho Republican. [volume] (Blackfoot, Idaho) 1904-1932, 1917-09-03
DRYING FRUITS
and VEGETABLES
How to Save Surplus Products
Of the Garden.
CHEAP AND USEFUL ORIER

United States Department Of AsricuI-
ture Gives Valuable Directions For
Conserving Food by Simple and In
expensive Home Processes-Different
Ways of Drying Food Products.
IFrom United States department Of agri-
cultured
Fruits and vegetables may be dried
in the home by simple processes and
stored for future use. The processes
are sun drying, drying by artificial heat
and drying by air blast. These, of
course, may be combined. In general,
most fruits or vegetables to be dried
quickly must be shredded or cut into
slices, because many are too large to
dry quickly or are covered with skin,
the purpose Of which is to prevent dry
ing out. When freshly cut fruits or
vegetables are to be dried by means OF
artificial heat they should be exposed
first to gentle heat and later to the
higher temperatures. If the air applied
at the outset is of too high tempera-
tire the cut surfaces Of the sliced
fruits or vegetables become hard or
scorched, covering the juicy interior
so that it will not dry out. Generally
1t is not desirable that the air tempera-
ture in drying should go above 14O
degrees to $50 degrees f., and it Is bet
ter to keep it we'll below this point
Insects and insect eggs are killed by
exposure to heat of this temperature.
1t is important to know the degree
of heat in the drier and this cannot
be determined very accurately except
by using a thermometer. The reason
sun drying is popularity believed to
give fruits and vegetables sweet"r
flavor lies probably in the fact that in
the sun they never are scorched, where
as in the oven or over stove scorch-
ing is likely to occur unless careful
attention is given them.
Drying of certain products can be
completed in some driers within two
or three hours. The material should
The Idaho Republican. [volume] (Blackfoot, Idaho) 1904-1932, 1917-09-03

These eggs later will hatch out. and
the worms, or larvae. will riddle the
dried fruits or vegetables, rendering
them unfit for the table.
Fruits and vegetables when dried in
the sun generally are spread on large
trays of uniform size so constructed
that they can be stacked one on top of
the other and protected from rain by
means of cover made Of oilcloth, can
vas or roofing paper.
A very cheap tray can be made of
strips of lumber three-fourths of an
inch thick and two inches wide, which
form the sides and ends, and lath
which Is nailed on to form the bottom.
Spaces one-eighth inch wide should be
left between the laths for ventilation,
and the trays can be raised off the
ground by placing them on poles or an
improvised trestle. AS laths are four
feet long, these lath trays are most
economical Of material when made
four feet in length.
A cheap and very satisfactory drier
for use over the kitchen stove can be
made by any handy boy or carpenter
from small amount Of small mesh
galvanized wire netting and number
of laths or strips of wood about one
half inch thick and two inches wide
The screen may be tackled directly on
the framework to make the drying
shelves, or the framework can be made
to support separate trays. BY using
The Idaho Republican. [volume] (Blackfoot, Idaho) 1904-1932, 1917-09-03

PREPARATION OF VEGETABLES TO BE DRIED.
be stirred or turned several times dur
ing the drying in order to secure a
uniform product
When sufficiently dried fruit should
be so dry that it is impossible to press
water out of the freshly cut ends Of
the pieces and will not show any Of
the natural grain of the fruit on being
broken and yet not so dry that 1t will
snap or crackle. It should be leathery
and pliable.
Preparation of Food For the Drier.
In large factories the vegetables are
put through special shredders and slic-
ers not adapted for home use, but
convenient and inexpensive machines
which can be used to great advantage
are on the market. The meat grinder
with it's special disks can be used in
certain cases, the common kraut slicer
will cut large vegetables into thin
slices, such as potatoes and cabbage,
and the rotary hand slicer is adapted
for use on very wide range Of mate
rial. A large sharp kitchen knife may
be used when handler cutting device
is not available. Care should be taken
that the material is sliced thin enough
but not too thin. From an eighth to a
quarter Of an inch is fair thickness
for most Of the common vegetables to
be sliced and dried.
To secure fine quality Of dried prod
ucts much depends upon having the
vegetables absolutely fresh. young,
tender and perfectly clean. If steel
knives are used In pairing and cutting
have them clean and bright so as not
to discolor the vegetable. The earthly
smell and flavor will cling to root crops
If they are not washed thoroughly be-
fore slicing, and one decayed root may
flavor several kettles of soup If the
slices from it are scattered hlough a
whole batch of dried material. High
grade dried "root" vegetables can only
be made from peeled roots.
Blanching Of vegetables is considered
desirable by some housekeepers, al
though it is not strictly essential to
successful drying. Sun drying has
much to recommend it, since 1t re-
quires no expenditure Of fuel and there
is little danger Of the product becom-
ing overheated. Dust, however, gath
ers On the product, and unless 1t is pro-
tected carefully flies and especially
certain insects which habitually attack
dried fruits will lay their eggs upon 1t.
The Idaho Republican. [volume] (Blackfoot, Idaho) 1904-1932, 1917-09-03

DRYING FRUITS AND VEGETABLES.
Forcing air at room temperature across
homemade racks with electric fan.
before drying. To prevent discolora-
ton as the fruit is prepared 1t may be
dipped for one minute in cold salt
bath, using one ounce Of salt to one
gallon of water. Remove surplus
moisture and dry at 10 degrees to
$50 degrees f., raising temperature
gradually. Dry from four to six hours
and longer If necessary.
Pears are dried in the same way as
apples. They may be steamed ten min
utes before drying.
Treat ounces the same way as pears.
Peaches.
Peaches usually are dried nnpeeled.
but they will be better If peeled before
drying.
(a) Remove the stones. cut the fruit
into halves. or preferably into smaller
pieces, and spread on trays to dry.
o. Cut in halves, pit, lay In trays
pit side up and dry at same tempera-
ture and for same length of time as
apples
The Idaho Republican. [volume] (Blackfoot, Idaho) 1904-1932, 1917-09-03

For Scaldins, Bianching. and .Steriizing o
Fruits and Vegetables BY One-peTiod
Coid-pock Methods.
The Idaho Republican. [volume] (Blackfoot, Idaho) 1904-1932, 1917-09-03

HOMEMADE sTERILIzING OUTFIT.
Hot water bath, showing satisfactory
type Of wooden rack for the support o:
the jars.
tops of the jars or cans. Begin heat
ing the water so that it will be boiling
violently by the time the containers
are packed.
See that all cans or Jars are in good
condition and absolutely clean. Scald
them thoroughly. Use new rubber
rings and scald them just before put.
ting them on the jars.
Preparing Fruits and Vegetables.
Start with clean hands, clean uten
sils and clean, sound, fresh products.
Throw out all vegetables and fruits
which are withered or unsound. Wash
out all grit and dirt. If possible use
only fruits and vegetables picked the
same day, and never can peas and corn
picked more than five hours.
Prepare fruits and large sized veg
etables for blanching Remove all
spots from apples
Prepare beans and greens as for cook
The Idaho Republican. [volume] (Blackfoot, Idaho) 1904-1932, 1917-09-03
CAN SURPLUS FOOD, BUT
USE JARS AND CANS
WISELY.

+ Don't have an empty preserv- i
+ ing jar in your home next fall. +
+ There may be some difficulty 4
4 in securing cans and preserving j.
4 jars. +
i. Reserve regular tight sealing i
# containers for vegetables, con- +
4 centrated soups, meats and fish. +
+ Concentrate products so that j.
+ each jar or can will hold as much 4
i. food and as little water as pos +
+ sible. +
+ Put up jams, jellies and pre- j.
+ serves in glasses sealed with cork 4
+ or paper and paraffin. Pack fruit j.
4 juices in ordinary bottles. \
i Don't can anything that can be !.
i. kept just as well dried or in 9th j.
1. er forms. Dry navy and mature J.
+ lima beans for winter use. \
i Produce in your garden lots of j
i. cabbage, potatoes and root crops \
i. that can be kept for the winter J.
# without canning. j.
i \
*####**#********#*
How to Can by the One Period Cold
Pack Method.
Don't let valuable surplus fruits and
vegetables go to waste. Adults and
children in very few hours with lit
tie other home equipment than wash
boiler and cans and jars can preserve
much valuable perishable food for next
winters use. Succuent vegetables and
fruits are important to health the year
round. See that your table is sup
piled.
The simple one period cold pack
method described is that taught by
the United States department Of agri-
culture for the boys and girls of the
canning clubs in the northern and west
ern states. With this method thou
sands of boys and girls each season
put up vast quantities of fruits and
vegetables With this method prac-
tically every vegetable and fruit grown
in this section can be canned
The wash boiler method described
below is entirely effective. Those who
desire may purchase home size water
seal, steam pressure or pressure cook
er canning outfits. which save time and
fuel.
Preliminary Preparations For Can
ming.
Provide a false bottom of wooden
lattice work, cross pieces of wood or
coarse wire netting for your clean
wash boiler or other large, deep YES.
sci to be used for sterilizing.
Fill the vessel with clean water 80
that the boiling water will cover the
The Idaho Republican. [volume] (Blackfoot, Idaho) 1904-1932, 1917-09-03

ing, Be especially careful to remove
all foreign plants from the greens.
Blanch vegetables and all fruits ex'
cept berries by leaving them from three
to five minutes in clean boiling water
Remove the blanched products from
the boiling water and plunge then
quickly into cold water. the colder the
The Idaho Republican. [volume] (Blackfoot, Idaho) 1904-1932, 1917-09-03

DIPPING BLANCHED PRODUCT WHILE HOT
INTO COLD WATER.
proper size and pack directly into the
clean, scalded cans or jars.
Pack as solid as possible, being care
full not to bruise or mash soft prod
ucts.
In the case of fruit fill the containers
at once with boiling hot strip.