davidaulloa/AmericanStories huggingface dataset:
New Mexico state record. (Santa Fe, N.M.) 1914-19??, 1917-08-31
United States Has
Well Been Designated
Nation of Workers

m N EN- of labor came to America
Au In the MayflOwer. A printer
and II carpenter signed the
Declaration of independence.
George Washington was a surveyor at
one time in his life. Lincoln worked
as n day laborer. Andrew johnson
was n tailor. William Howard Taft,
after leaving college, was u newspaper
reporter at SO a week. The United
States Is II nation of workers. Labor
day. consequently, is not for any class
but for Americans in mass.
Frank A. Vanderlip, president of the
National City bank, is by trade n ma
chinist. His father was an Illinois
farmer-"a specialist in cows the son
explained. On the death of the father
the family moved into town.
II found employment" Mr.. Wander
lip said, "in II shop where wood work
ing machinery was manufactured. |
was sixteen and my wages were ~
cents Il day. BY and by l got a lathe
of my own. ! would be a foreman some
day, ! was told, and arr sd Il week.
| thought | could do better. SO |
learned ste~nography and later took up
the study Of bonds"
William II. CannifI, president of the
New York, Chicago 4 st. Louis rail
road, was Il telegraph operator in
Michigan when he was seventeen. The
attorney general In President Taft's
cabinet, George w. Wickershap, also
was Il telegraph operator, us was Theo-
dore y. Vail, head of the Bell telephone
interests.
A section hand in 1869, shoveling
and tamping on the tracks, William C..
Brown, then sixteen years old, fought
his way upward until he became prcsi-
len of the New York Central lines.
"My daily wages ut the timer" he
repeated. Figure them out for your
self. My envelope contained $3.50 at
the end of the month when the pay
car came down the line" His sue
cessor, Albert ii. Smith, was a rail-
road laborer as a young man.
Judge Robert S. Lovett, president of
the Union Pacific, dug stumps and cut
brush on the right Of way on a little
line in Texas and drove "A team of
mules when the grading began. Ben
jamin +. Yoakum operated a scraper
in the Southwest on a road in its build
ing, and became a brakeman when the
road was put into operation.
New Mexico state record. (Santa Fe, N.M.) 1914-19??, 1917-08-31

needed and apply at once. 1t is never
so good after it has settled.
Where poisons such as ~arsenate Of
lead are to be combined with bordeaux
mixture, add the poison after the two
solutions are mixed. Then stir well.
Stock Bordeaux Solution.
Those who use bordeaux mixture
frequently and in quantity will find it
convenient to keep concentrated
stock solution on hand, as these keep
indefinitely if the water which evap-
crates is replaced.
Build an elevated platform to hold
the barrels. The night before the
day you wish to spraying,
suspend so pounds of copper sulphate
to dissolve in u 50-gallon barrel of
water. Stake SO pounds of lime in
another barrel. Add water to make so
gallons of lime milk. When bordeaux
mixture is needed, stir both stock bar
rels we'll and take four gallons from
each stock barrel. Dilute the copper
sulphate in one barrel by adding
enough water to make % gallons. Di-
lutte the lime milk in another barrel
by adding enough water to make 20
gallons. Stir each thoroughly. Com
bine the two as in previous directions.
Thorough agitation is essential in max
ing good bordeaux mixture.
New Mexico state record. (Santa Fe, N.M.) 1914-19??, 1917-08-31
HoMEJELLYM MAKING
Fruits That Are Best Suited for
This Delicious Product.
pEC1|N IS PRIME element
Amount Of Sugar Can Be Determined
by the Alcohol Test-Mistakes
to Be Avoided by the
Housewife.

prepared by the United States Depart
ment of Agriculture.)
Agood jelly should be bright, of good
color, and clear. When removed from
the glass 1t should retain the shape of
the mold. Good jelly can be cut with u
distinct cleavage, retaining the angles
where cut. 1t should sparkle and be
tender enough to culver without break
ing.
Fruit for Jelly Making.-The Juice
from certain fruits, such as grape,
apple, crabapple, orange, kumquat and
currant, Is better suited for making
a natural fruit jelly than juices from
other fruits. The juices from these
fruits contain the properties necessary
for jelly making. The best fruits for
jelly making contain pectin and acid
Pectin, the fundamental jelly-making
substance, does not exist in some fruits
In sufficient amount to make jelly with
out the addition Of pectin from some
other source. The peach, strawberry
and cherry are examples of fruits
which contain acid but are lacking In
pectin. Pear, guava and ounce con
tain pectin but are deficient In acid
If the missing property be added ,to
each of these fruits. II jelly with the
color and flavor of the fruit selected
a be made.
Extracting the Juice.-Wash such
fruit as berries, grapes and currants
in running water and add n cupful
of water for each pound of fruit. For
apples, ounces. g,Iavas and such hard
fruits, wash, slice and add three cup
fuls water to each pound of fruit. The
fruit should be cooked until tender
a small quantity of water being added
to help extract the juice. The fruit
juice will flow more freely when heat
ed than when cold, and the cooking
develops the pectin. AS soon as the
fruit Is tender the liquid should be
then be allowed to drip, without pres
sure through n flannel jelly bag illus
trated). Overlooking Of the fruit Is apt
to result in a cloudy jelly. After cool
ing the juice to oom temperature test
1t to determine the amount of pectin
present. This test gives some idea OF
the proper proportion of sugar to juice
Add one tablespoonful 95 per cent
grain alcohol to an equal volume OF
cooled fruit juice and shake gently
The effect of the alcohol is to bring
together the pectin in n jellyllke mass
If a large quantity of pectin is present
it will appear in one mass or clot when
poured from the glass. This indicates
that equal quantities of sugar and
juice may be used. If the pectin does
not slip from the glass in II mass
less sugar will be required. A fail
New Mexico state record. (Santa Fe, N.M.) 1914-19??, 1917-08-31

given for the Inversion Of the sugar BY
the acids Of the fruit and there Is less
danger Of crystallizatiOn.
Cooking the Jeily.-After the sugar
has dissolved, the cooking should be as
rapid as possible. Finished jelly can
be obtained more quickly by rapid
cooking. Long cooking will tend to
darken the product and destroy the
pectin, which will cause the finished
Jelly to be less firm.
Since no definite temperature can be
given for the finished jelly, the most
convenient means of determining when
1t is finished is to test it with a spoon
or paddle. Dip a spoon or wooden
paddle in the boiling mass. Remove
and cool by moving 1t back and forth
for n few seconds and then allow the
jelly to drop from 1t. AS long as there
Is strip present it will run or drop
from the spoon. When the jellying
point Is reached, 1t will break from the
spoon In flakes or sheets. When this
Jelly stage is reached, remove from the
fire Immediately and skim. Swimming
Mt this point saves waste.
Filling GIasses.-After Swimming the
jelly, pour at ono into hot sterillzed
glasses and set aside to cool.
Cooling and Sealing.-COOl as rapid
ly as possible, avoiding dust which will
give contamination with mold. When
the Jelly is cold cover 1t with melted
parafiin. BY running a pointed stick
around the edge Of the glass while the
paraffin is still hot, n better seal can
be obtained.
Storing.-Jelly should be stored in n
cool, dark, dry place. If jelly is stored
for n long period of time, it will de-
teriorate in texture. color and flavor.
Mistakes to Avoid.-Soft Jelly.-Jel-
lies sometimes are sirupy because more
sugar has been used than the fruit
juices require or because boiling after
the addition of sugar was not ION
tinued long enough to drive off excess
sive water.
Tough Jelly.-Jclly Is tough or
stringy because too small an amount
of sugar was used for the quantity of
fruit juice taken or because the boil
ing was continued after the jellying
point had been reached.
Crystals in Jclly.-Crystals appear
throughout the jelly because Of an ex-
cess of sugar. When sugar is boiled
with an acid for n sufficient length Of
time, 1t is changed into n form which
does not crystalline. Crystals are found
in jelly sometimes because the Juice
Is boiled to too great n concentration
before the addition of sugar., or in boil
ing the slrup spatters on the side of
the pan, dries, and in pouring the fin
ished product these crystals are car
ried into the glasses of jelly, and in
that way the jelly becomes seeded
with crystals.
Cloudy Jelly.-This may be due to
having cooked the fruit too long be-
fore straining off the juice or to not
having used sufficient care In strain
ing the juice. Sometimes it is noticed
in apple and crabapple jelly hat al
though it is clear when first made, the
jelly becomes cloudy after a time. In
these cases it usually Is due to the use
of partly green fruit, the starch in this
fruit probably causing the cloudy ap.
pearance.
New Mexico state record. (Santa Fe, N.M.) 1914-19??, 1917-08-31
Organized Labor in
Fight to Put End to
Industrial Wastage
BY FRANK /. MORRISON,

BY FRANK L. MORRISON,
Secretary American Federation Of
Labor.
r is impossible to record funda.
mental gains during the past year
because Of organized labor's agita-
ton or to individuallze probable
gains during the year to come. The
best we can do Is to observe tenden.
cies. Prominent among these Is the
workers seizure of the cry for "pre-
paredness" to emphasize a danger In
industry more deadly than battlefields.
Government statistics show that 3d.
900 men are annually killed and 100.
900 are annually injured for a period
of four weeks or over.
1t has been stated that every year
there are Over 100000 cases Of in
dustrial Illness, caused mainly by long
hours, low wages, dust. bad air, fumes.
smoke, poisonings and poor ventilation,
and that through typhoid fever and
malaria alone 5000, O0O, 900 is annually
lost to this nation. Enough to equip
the largest army and navy In the
world, and then have a balance sufi-
cient to pay the tuition of every boy
now in college.
A system Of national preparedness
that does not include recognition Of
this frightful and %preventable wastage
Is the preparedness urged by big busi-
ness. A morality that ignores these
facts and condemns war Is based on
meaningless phrases.
Another p%resent-day tendency Is the
acceptance of organized labor's posi-
ton on immigration restriction. Dur
ing the past year the acid test Of eX-
p%crience has verified the claim Of trade
unions that American institutions can-
not assimilate, nor American living
standards resist. the flood tides Of in-
duced immigration that has been the
policy of captains Of Industry.
Another element among employers
who talk of the scarcity of labor does
so to entice n sufficient number of idle
workers to their factory gates as q
menace to those employed and who are
New Mexico state record. (Santa Fe, N.M.) 1914-19??, 1917-08-31

producing power. 1t inevitably follows
that the short-hour workers are the
best Laid workers. With every reduc-
ton in hours there is always IA CORE
spending increase In wages. Wherever
demands for the shorter workday and
higher wages have been presented and
urged by organized workers during the
last year they have met with success.
These economic gains have a potent
relation to the social side Of life.
Shortening the period Of work
lengthens the period Of development,
and for all of the other activities that
belong to the normal individual. In
reases in wages give the workers the
means for taking advantage of the in
creased opportunities of the shorter
workday. The workers of short hours
and better wages become very differ
ent citizens from those who are so ex-
hausted by the daily grind that they
have neither the time nor the energy
for thought or aspiration. These gains
mean better homes, better food. better
clothing; time and opportunity for
the cultivation Of the best and the
highest that is possible in the life of
man.
New Mexico state record. (Santa Fe, N.M.) 1914-19??, 1917-08-31
SPRAY POTATOES TO
AVOID LATE BLIGHT
Prompt Spraying With Bordeaux
Mixture Will in Most Cases
Be Found Effective.

prepared by the United States Depart
ment of Agriculture.)
Potato late blight, a fungous disease,
capable of causing enormous Gestruc-
ton, has appeared in several states
from Maine to New Jersey and West
Virginia, according to the United
states department of agriculture. The
blight occurred early this year and re-
ports show that 1t Is more prevalent
than usual. While in some fields the
blight is already beyond control,
prompt spraying with bordeaux mix
lure will in most cases still be effpc-
tive, the specialists advise. Unless po-
tatO growers spray thoroughly with
bordeaux mixture they fear that the
large potato crop that has been prom
Used will not be realized, as late blight,
If uncontrolled, is capable of reducing
the national crop at the rate Of 2,0OC,-
900 bushels per day.
To produce a large crop the tops
must be kept healthy till frost as the
tubers increase in size most rapidly
during the last weeks Of the season.
The late blight kills the tops M
causes the tubers to rot in the ground.
The blight starts in a few centers In
the field where diseased potatoes were
planted. Brown spots develop on the
leaves and a whitish mildew appears
on their under side. Frequent rains
and warm, muggy weather furnish
ideal conditions for the development of
the blight under which the foliage
blights rapidly, the leaves hang black
pned and dead and the tubers begin to
rot. Dry and hot weather on the 9TH
pr hand tends to check the progress of
the blight but growers should spray
Immediately and not trust their crops
entirely to improvement in weather
conditions.
AS an effective preventive of late
blight bordeaux mixture has proved
It's value for % years. Every grower
rom Maine to Michigan and south to
Virginia is urged to spray at once
md repeatedly.
How to Make Bordeaux Mixture.
Homemade bordeaux mixture is
best, Use
Bluestone "copper" s%ulphate) 80. pounds
Quicklime Pounus
Water gallons
Prepare the copper sulphate by sus-
pending it in a gunny sack just below
the surface of several gallons of wa
ter in a clean barrel. When the sui
nhote is dissolved. which requires
three or four hours, remove tie sack
and stir into the barrel enough add
tional water to make exactly 20 gal
Ions of the copper solution.
Prepare the lime by shaking it slow
ly and thoroughly in a clean barrel,
strain, and add enough additional wa
ter to make exactly 25 gallons of
lime milk. Stir thoroughly.
Pour the two ingredients together
into another barrel, or better directly
into the spray tank, II it will hold 30
gallons. 1t is highly important to stir
the mixture very thoroughly and to
strain both ingredients before they are
combined, as otherwise clogging of the
spray nozzles might result. Use cop
per or bronze wire strainer Of Is
meshes to the inch. Do not put cop
per sulphate or bordeaux mixture into
tin or iron vessels; use wood or cop
per containers. Mix the bordeaux as
New Mexico state record. (Santa Fe, N.M.) 1914-19??, 1917-08-31
PORK IS PRINCIPAL
MEAT OF AMERICANS
Hog Is Most Important Animal to
Raise for Meat and Money
Consumes By-ProductS.

CFrom the United States Department OF
A%griculture.)
The quickest and surest way Of aug
menting the meat supply next to the
raising of poultry is by raising hogs,
the United States department Of agri-
culture points out. The hog Is the most
important animal to raise for meat and
money. He requires less labor, less
equipment, less capital, makes greater
gains per hundred pounds of concen-
trates and ~reproduces himself faster
and in greater numbers than any other
dorpestir animal. AS a consumer or
by-products the hog has no rival. No
other animal equals the lard hog In its
f~at-storing tendency. The most satis-
factory meat for shipping long dis
tances on train. boat or wagon, and for
long storage after reaching its destina-
ton is mess pork.
Pork finds ready sale because pack
ers have discovered many ways OF
placing pork on the market In attrac-
tive and highly palatable form COM
bined with most excellent keeping
qualities. There is n other meat from
which so many products are manufac-
tured. Very near so per cent of the
total value, in dollars and cents, of the
meat and meat products slaughtered
in the packing houses of the United
States is derived from the hog. Our
country leads by far all countries in
the production as well as in the con-
sumption of meat and meat products.
Three-fOurths of the worlds internal
tional trade in pork and pork products
originates in the United States in nor
NAL times, and the war greatly has in
creased this proportion. According to
the estimates there was an increase Of
9,5S0,000 hogs between 1910. the census
year, and 1916, inclusive. The increase
at the end of 1915 was 3,14S,O00 over
the preceding year. while it is esti-
mated that there was a decrease at the
end of 1916 of $4,000 hogs compared
with 1915.
New Mexico state record. (Santa Fe, N.M.) 1914-19??, 1917-08-31
Trade Union Success
In Effort to Shorten
the Hours of Labor
BY SAMUEL GOMPERS.
President American Federation Of
| ahor
Copyright. 1917.


President American Federation OF
Labor.
T ABOR Day brings to the workers
of America the right to cheer
and confidence in the trade
- union movement. There have
been tests and crises that have proved
its fundamental principles; there have
been opportunities that have tested its
practical efficiency. Through them all
the trade union movement has made
sure progress and gained in confident
vision for the future.
Every national and international,
every local union affiliated to the
American Federation of Labor has
made definite progress in securing for
its members greater advantages in
those things which are fundamental
of betterment in all relations of life,
In some organizations the success has
been phenomenal.
There has been great progress In Sc
curing the eight-hOur day or the short
er wOrkday. The meaning of the vic
tories can be interpreted only in the
light of full understanding Of the
meaning Of the eight-hour day. The
shorter workday Is something more
than an economic demand. 1t Is a de-
mand for opportunity for rest. recu-
peration and development; things
which make life more than mechanical
drudgery.
Tho workers whose whole DpriOdS
are short are essentially different from
those who are so worn by toll that they
have neither energy nor mind for
other things in life. They become
more energetic, more resourceful work.
ers with keener mentality and greater
New Mexico state record. (Santa Fe, N.M.) 1914-19??, 1917-08-31

the fire and skim. Pour into hot ster.
ilized glasses, seal and store.
Apple JeIIy.-One pound fruit, two
pounds water. Boil together for one
half to three-fourths hour, and strain.
One pint strained juice-determine
amount of sugar to be added by the
use of alcohol test previously given
bring the juice to a boil, add the sugar
and cook as rapidly as possible until
the jelly point is reached. Remove
from the fire. skim, pour into hot
sterilized glasses. and when cold
cover with melted parafin. .
New Mexico state record. (Santa Fe, N.M.) 1914-19??, 1917-08-31
Iabor,s Greatest Achievement.

Best of all achievements, perhaps,
is the fact that organized labor has
gained in such large measure the CO.
operation and confidence of employers.
The old distrust and suspicion at every
stage of any negotiations is notably
absent in a great majority of cases to-
day. Labor is realizing, just as indus
trial leaders are recognizing. that each
Is the complement of the other. and
each Is dependent upon the other.
There always will be differences of
opinion. controversy and dispute. but
there need not be antagonism and mis-
trust between labor and capital.
New Mexico state record. (Santa Fe, N.M.) 1914-19??, 1917-08-31

vegetation that would otherwise be
wasted, the cost a be made even
lower.
The Belgian and Flemish giant rab-
bits are recommended for meat prOduc-
tion, as the ordinary tame rabbit is
smaller and develops more slowly.
Stock Of Belgian hares may be bought
from breeders In nearly all the states
at 81 to SO each. They may OCCASION
ally be had from pet stock dealers.
Fancy pedigreed stock Is not required
for meat production. =
Rabbits are easily kept. They eat
hay, grass, lawn cuttings and green
vegetation of many kinds. Females
should be allowed to breed when eight
or ten months old, and during the year
should raise four filters of about six
young each. Well fed, the young reach
marketable size when three to four
months old and average from five to
six pounds live weight.
The department of agriculture has
published Il bulletin on raising rab-
bits which will be helpful to those who
wish to engage in this pursuit.
New Mexico state record. (Santa Fe, N.M.) 1914-19??, 1917-08-31
Day for All Labor TO Rejoice.

Labor's holiday is intended to accen-
tuate the dignity of labor. and all la
Dor, both organized and unorganized.
VII rejoice In it Toilers are surely
entitled to a happy outing of their
wi once q year, and on the first Mon
day In September everybody should be
filed with the spirit Of f~raternalism
and good wishes.
New Mexico state record. (Santa Fe, N.M.) 1914-19??, 1917-08-31

Blackberry JeIIy.-Four pounds
blackberries, one pound water. Select
three pounds of ripe fruit and one
pound of underripe fruit, wash by run
ming water over them, cap, crush, and
add one pint of water and boil Is min
utes. Press the pulp and strain the
Juice through a flannel bag. Deter
mine the correct amount of sugar to
be added by the use of the alcohol
test. Bring the juice to a boil, add
sugar. and stir until the sugar is dis
solved. Continue the boiling until the
jelly point is reached. Remove from
New Mexico state record. (Santa Fe, N.M.) 1914-19??, 1917-08-31

proportion is three-fourths cupful of
sugar to one cupful Of juice. If the
pectin is thin and much separated, one
half cupful of sugar allowed for each
cupful of juice will be sufficient.
Quantity Of Juice to cook.-The
quantity of juice to be cooked at one
time will depend upon the size Of the
vessel and the methods of heating
available. The capacity of the vessel
used should be four times as great
as the volume of juice to be cooked. If
the attempt is made to cook a large
quantity of Juice at one time W a
slow flame. there will be a loss of color
and a decrease in the yield, partly due
to the destruction of the pectin.
When to Add Suear.-When the pro-
portion of sugar to juice has been de-
termined, measure the fruit Juice and
place over the fire to cook. When the
Juice begins to boil, add the sugar i'm
mediately and stir until the sugar is
dissolved. BY adding the sugar when
the juice begins to boil, more time is
New Mexico state record. (Santa Fe, N.M.) 1914-19??, 1917-08-31

liable to demand better conditions.
These employers oppose restriction OF
immigration because restriction Will
defeat their policy Of having two or
more men for every Job.
Another tendency is the growing OPP
position to labor injunctions, which
class labor power as property. The
congress of the United States has
voiced this opposition in amendments
to the antitrust laws. Judicial inter-
pretations of the term property" in
the fourteenth amendment to the fed
eral constitution are losing their force.
What was originally intended to end
slavery has been used TO thwart the
enactment of social legislation. but
courts have failed TO check the SWELL
ing tide of democracy.
The trade union movement Is con-
scious of the part 1t has played in the
tendencies above referred to and this
consciousness will be an inspiration to
greater effort during the coming year.
New Mexico state record. (Santa Fe, N.M.) 1914-19??, 1917-08-31
Gown Fall in Yield.

Cows will fall off in milk If water
Is not within easy reach. When in full
flow of milk they require, it is claimed,
30 per cert more water than when
dry.
New Mexico state record. (Santa Fe, N.M.) 1914-19??, 1917-08-31
Keep Out Cut Worms.

Tin cans make good protectors to
keep the cut worms away from the
tomatoes and cabbage.
New Mexico state record. (Santa Fe, N.M.) 1914-19??, 1917-08-31
CAPITAL for Poultry.

The best inducement to enter poul-
try keeping as a business is that 1t
may be undertaken in a small way
with a very limited capital and grad
ually enlarged until it provides a good
livelihood.