davidaulloa/AmericanStories huggingface dataset:
The silver state. [volume] (Winnemucca, Nev.) 1909-1925, 1917-01-18
GAME WARDEN OF THE GULF
Captain Sprinkle Of the Royal Tern
10 an Efficient Protector Of
Bird Life.

The Royal Tern, a boat which Is the
commanded by Capt William Sprinkle.
born and bred on this gulf coast, who
knows the sea fowl, and the islands
where they breed and dwell, as he
knows the winds and the lovely, smiI-
ing. treacnerous gulf waters. He is
game warden and he and the Royal
TERI are the police force of more than
I'VE hundred square miles Of sandbars,
shallow waters and intricate channels.
The man and the boat are two Of the
chief obstacles in the way of the poach-
ers, the plume hunters and eggers,
who always threaten these bird sane
tuaries.
Many of these poachers are at heart
good men. who follow their fathers
business. Just as respectable men on
the seacoast once followed the bust
ness of w~recking. But when times
change and once acknowledged trade
m under the ban of the law the
character Of those following 1t also
changes for the worse. Wreckers are
no longer respectable. and plume hunt
ers and eggers are sinking to the same
level.
The illegal business of killing breed
ing birds. of leaving n~estlings to starve
wholesale, and of general ruthless ex-
termination more and more tends to
attract men of the same moral cate
cory as those who sell whisky to In
dams and combine the running of
blind pigs" with highway robbery and
murder for hire. In Florida n OF the
best game wardens OF the Audubon
society was killed by these sordid bird
NEUTRALITY-SUSPICIOUS. Roosevelt, In
Scribner's Magazine.
The silver state. [volume] (Winnemucca, Nev.) 1909-1925, 1917-01-18

High in the air on the broad roof
of the Hotel Lenox several tents have
been pitched for the benefit of guests
who wish to sleep In the open, says
the Boston Post.
So far as is known, this is the first
time that a Boston hotel has arranged
for sleeping accommodations on the
roof, the idea being to provide fresh
air right in the heart of the city.
Among the first to try out the plan
was Miss Ora Mcbride, widely known
among magazine illustrators. and Miss
Helen Walsh, a stenographer. After
the fact became known that tents had
been erected on the roof, many OF the
guests Of the hotel fiocked there. &C
companied by moving-picture men.
newspaper photographers anu report
ers.
The tents are what are known as
'arctics." They are heavy and wind
proof. and give plenty OF room TOT
iron cots. made up" with either
blankets or sleeping bags.
The silver state. [volume] (Winnemucca, Nev.) 1909-1925, 1917-01-18
KEEPING THE TRENCHES DRY
Water Continually Pumped From Po-
sltions Which the French Are
Occupying.

The French made their trenches as
comfortable as possible for the benefit
of the troops during the winter months.
Many OF the trenches are paved and
the water was kept out of them by
means of powerful pumps. There are
drain pits which have been sunk along
the whole length inside the trenches,
and the pumps are used to force the
water from these pits to the outside.
The walls of the trenches are
strengthened with hurdles to prevent
landslides. The bottom of the trenches
are carefully beaten down, leveled and
covered with plank or straw, and the
earthen roofs are made stronger by
sheets OF zinc. The heating. which is
adequate, Is furnished by charcoal bra
ziers. Farther back from the trenches,
along the second line, are erected lit
tie wooden huts. built with double
walls to keep out the cold, with slate
roofs, and In most cases with flowers
raised above the level of the ground.
The beds consist OF wire netting
stretched over wooden frames, with a
covering of straw packing and a sup
ply OF warm blankets.
In the huts stoves are furnished.
Fuel is very plentiful and easily OBJ
tanned because the shells of the enemy
have scattered huge branches from the
trees and splintered them ready for
burning. The soldiers are given two
good meals a day, and in the case OF
the men who r most exposed there
IN an extra ration of meat. Hot drinks
are furnished, such as tea and coffee
with a fixed measure of alcohol when
the temperature requires it.
The silver state. [volume] (Winnemucca, Nev.) 1909-1925, 1917-01-18
hlsShare.

Thomas p. Gore, the blind senator
from Oklahoma. spoke of the problem
Of interest and usury In this country
recently at a dinner of the New York
Credit Mems association and told the
following story to illustrate practices
which Comptroller of the Currency
John Shelton Williams had unearthed.
"A man down in my W state went
into . little bank In q country town
and gave his note for $40 for three
months. The bank deducted interest
and gave him $3.50. A friend noticed
he was looking pretty thoughtful and
glum.
Whats the matter. JackT he
asked.
81 was Just thinking said Jack
slowly. how glad / am didn't give my
note for a year. ! wouldn't have got Q
cent?"
The silver state. [volume] (Winnemucca, Nev.) 1909-1925, 1917-01-18
JUST BOX or CARDBOARD
Hundreds Of italian Families Use In
ventIon Costing Them Only
Few Cents.

Every American housekeeper who
OWLS a 1reless cooker knows that 1t
allows her to go to a matinee and find
the dinner all ready on her return. But
Ii Is to the honor and glory of Mrs.
G~iuseppina Bianchi Geisser OF Turin,
Italy, that she has discovered endless
cooking possibilities in the cardboard
box that took home her last Easter hat,
says a New York World correspondent.
This is how to do 1t:
Take your strongest cardboard hat
box, and make sure Ii Is neither broken
o cracked. See hat the cover shuts
tight. These two conditions are abso-
lutely essential. Fill your box with
either cottonwood, sawdust or hay,
well packed in and perfectly dry. Make
In the middle of this mass q hollow big
enough to hold your casserole, covering
1t up with the cottonwood, sawdust or
hay-cotton-wool Is really the best.
Put whatever you want to cook into
your casserole. Boil 1t on the fire for
from ten to thirty minutes, according
to the nature of your food, then put II
In your hat box, where 1t will cook as
In the most expensive freless cooker.
Then 60 to your matinee. Mrs. Geisser
says that you can leave 1t four hours
without hurting the meat or stew. All
the flavor is retained. for, being hermet-
lcally sealed, the juices are preserved.
Boil the vegetables ten to fifteen min
uts yer the gas cooker or fire before
putting into the hat box and keep them
there for two hours. Potatoes should
be ten minutes on fire and one hour In
hatbox, she thinks, and dried chestnuts
twenty minutes on fire and two and q
half hours in hat box. Mrs. Geisser
calculates that even with the hardest
foodstuffs her system saves you from
30 to so per cent Of firing. Food keeps
hot for ten hours In the box. The idea
has so taken with Turin housewives
that hundreds Of families are now u.s.
Ing 1t. A local cookery school gives
free lessons in the quickest way to turn
hat boxes into fireless cookers. One
woman discovered that the best way
to close up the lid is to sew automatic
buttons all around 1t. All ~ireless cook
ers on the market cost a lot Of money.
This n can be made by any practical
woman for a few cents.
The silver state. [volume] (Winnemucca, Nev.) 1909-1925, 1917-01-18
Chinese Women Students In Japan.

Chinese girl students in Tokyo are
10 longer the curiosity that they were
In former years, there being scarcely
any girls school in the metropolis but
has among Its students young ladies
from China. Many of these girls are
studying to become teachers, others are
only anxious to acquire new knowl-
edge and become worthy citizens Of
their country. There are 20 Chinese
women. mostly married. studying at
Nine. Yoshioka's Medical School for
Women, Kawadacho, Ichigaya. These
naturally wish to go into practice when
they have completed their studies.-
Herald of Asia.
The silver state. [volume] (Winnemucca, Nev.) 1909-1925, 1917-01-18
Wimnemucca Is Years Ago Today
From The Daily Silver State

. Yesterday was our wooden wedding anniversary and, not being
. oversensnfve, we would not hesitate to suggest that some good friend
. shove in among the assortment CT baseball bats, boouacks, etc, q
Q cord or two of good wood-as present supply is getting short and
Q the winter no half gone.
9 TO CORRESPONDENTS
9 The Silver State will be pleased at all times to publish items of
Q interest from all parts of the county, so don't be backward in adver-
Q Using your section when it costs nothing. Send us the news and
Q we will scatter it for you.
@ @ o q @ @ @ q . @ 9 q @ q @ 9
The silver state. [volume] (Winnemucca, Nev.) 1909-1925, 1917-01-18

HUMBOLDT CHAPTER No. 4
Q, r. A. M.-Aeetings held "
at their hall at 8 p. m ON NJ
the Second and Fourth Fri
day evenings of each month. Al.
Companion Royal Arch Mssons il
good standing are cordially invite
to attend E. A. QUICKER, n. p
CEShIS WOLF. Sec y.
The silver state. [volume] (Winnemucca, Nev.) 1909-1925, 1917-01-18
Feminine Intuition.

Her-The gentleman you just recog-
nized is an artist, isn't her
Him-Yes. / presume you OWNED
his profession from his artistic car
rage.
Her-No. I didn't notice his car
rage. 1 smelled the %turpentine on his
clothes.
The silver state. [volume] (Winnemucca, Nev.) 1909-1925, 1917-01-18

AERIE No. 4S7, r. 4
E.-Regulsr meetings of Winnemue
a Aerie No. 4S7, Fraternal Order o
Eagles, will be held on che SecoD
and Fourth Monday evenings O.
each month in Winneva hall. Visit
ing Eagles are cordially invited 4
attend all sessions Of the Aerie.
BURT McKOY, w. p
n W DUNCAN See'y
The silver state. [volume] (Winnemucca, Nev.) 1909-1925, 1917-01-18
"GaspIpe Cavalry"

The motorcycle and bicycle scouts
and dispatch riders OF the British
army m France are Familiarity known
as the "Gaspipe Cavalry good ex-
ample of Tommy Atkins fondness for
.siang nomenclature
The silver state. [volume] (Winnemucca, Nev.) 1909-1925, 1917-01-18

HUMBOLDT LODGE No. 1e
10. o. F.-Meetings every -
Wednesday evening at
Winnsya hall. Visiting brothers In
good standing always welcome.
Il. M. WOOD, N. @.
GEORGE VAN VOLKENBURd, Sec,
The silver state. [volume] (Winnemucca, Nev.) 1909-1925, 1917-01-18
A Necessary Weakness

He-The trouble with you women Is
that you have too much imagination.
She-I don't know. Ii we didn't Inn
agine you men were a lot better than
YOU are, none of US would ever marry
you.
Cheyenne record., 1917-08-09
MOST NUTRITIOUS OF FOODS
Sweet Corn 10 More Easily Dried
Than Almost Any Other Vegetable
PLANT Good Supply.

(By R. W. THATCHER, Minnesota Elk.
pertinent Station)
Dried sweet corn Is one of the most
nutritious foods. Sweet corn Is more
easily dried than almost any other gar
den vegetable. For these reasons
very large amounts Of sweet corn
should be dried this summer for use
next winter. It can be planted on
small tracts or in large fields and is
one of the most easily cultivated gar
den crops.
For table use, small lots Of quick
maturing varieties like the Early
Golden Bantam should be planted; but
for drying for a winter use, the larger
and heavier yielding sorts, as Coun-
try Gentleman and Stowell's Ever
green, should be used.
Let everyone who has a garden or
field available plant plenty Of sweet
corn to give summer supply and a
large excess to be dried for winter
use.
Cheyenne record., 1917-08-09
FEEDING FARM WORK HORSES
Grown Feeds to Fullest Extent
Grain 10 Essential.

In feeding horses utilize home
grown feeds to the fullest extent. In
a section where corn can be well ma
tured, this grain ought to constitute
the greater portion Of the concentrated
feed for work horses.
Corn alone can be used as a grain
feed for work horses If good quality
of alfalfa or clover hay Is fed for
roughage. When combined with mixed
hay or timothy hay, a grain combina-
ton of three parts corn and one part
oats by weight is satisfactory mix
ture.
II oats are scarce and high in price,
cottonseed-meal or oilmeal may be
substituted for the protein furnished
by the oats. One-third to one-haf
pound Of linseed meal will, with the
amount secured through mixed hay,
furnish sufficient protein for a 1900
pound working horse.
A horse at farm work requires from
~ to III pounds of grain per 100
pounds live weight daily. Feed grain
sufficient to keep the horse in good
working condition. Hay may be lin.
tied to the standard Of pound Of hay
to 100 pounds live weight daily. Re
duce the grain one-half on days when
the horse is idle to avoid azoturia.
Cheyenne record., 1917-08-09
CLEAN AND STORE PLANTERS
Implements Should Be Put Away Care
fully for Another Year-keep
In Good Condition.

As soon as the farmer has finished
using the planters for this year, they
should be cleaned and put away care
fully. SO that they willibe in good con-
dition for another year. Often by
carelessly allowing planters to lay
around uncared for, one has to buy a
new one the following season, or at
least hunt for lost parts. Every plate
and other part Of the planters should
be stored carefully away, and the
planter left ready for use another
year. Prices of machinery are ad-
vancing as well as prices Of foodstuffs,
and there is no reason why the farmer
should not take unusually good care
Of all implements on the farm.
Cheyenne record., 1917-08-09
must be dried uniformly through anu

must be dried uniformly through anu
through.
It will be found advisable also to
condition" practically all dried vege-
tables and fruits. This Is best done
In small way by placing the mate
rial in boxes and pouring 1t from one
box into another once q day for three
or four days. SO as to mix 1t thor
oughly and give to the whole mass an
even degree Of moisture. Il the mate
rial is found to be too moist, it should
be returned to the drying trays for
short drying.
Directions for Drying.
Many Of the products for which d.
rections are given here may be dried
either with or without preliminary
blanching. In such cases both meth
DDS are described. Alternative meth
DDS are designated by letters.
Sweet Corn.
Only very young and tender corn
should be used for drying. and 1t
should be prepared at once after gath
ering.
(a) Cook in boiling water two to
five minutes. long enough to set the
milk. Cut the kernels from the cob
Cheyenne record., 1917-08-09
Dried Snap Beans Which Were Sliced
Before Drying.

oox will very soon saturate the air
with moisture. This will slow down
the rate Of drying and lead to the
formation Of molds. II a current of
dry air Is blown over them continual
ly. the water in them will evaporate
steadily until they are dry and crisp.
Certain products, especially raspber-
ries, should not be dried hard, because
II too much moisture IL removed from
them they will not resume their orig
inal form when soaked in water. On
the other hand, the material must be
dried sufficiently or 1t will not keep,
but will mold. Too great stress can
not be laid upon this point. This does
not mean that the product must be
baked Or seorcaed. but simply that It
Cheyenne record., 1917-08-09
Dried Green Peas.

with a sharp knife. taking care not to
cut off pieces of the cob. Spread thin
ly on trays, and place in position to
dry. Stir occasionally until dry.
(b) Boil or steam on the cob eight
to ten minutes to set the milk. To
improve flavor a teaspoonful of salt
to a gallon of water may be used.
Drain well 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 re-
mainder of grain, being careful not to
scrape off any of the chaff next to the
cob. Dry from three to four hours at
ITO degrees to 145 degrees Fahren-
heit. When field corn is used. good,
plump roasting-ear stage is the proper
degree Of ripeness. A pound of dried
corn per dozen ears Is an average
yield.
(c) The corn may be dried in the
sun. Dry in oven ten to fifteen min.
utes, and finish drying in the sun. Sun
drying. of course, is not satisfactory
in moist weather.
Pack in cartons or boxes for few
days to condition"
Lima Beans.
Lima beans can be shelled from the
pod and dried. If gathered before ma
turity when young and tender, wasf
and blanch from five to ten minutes
Length of time for blanching depends
upon size and maturity of beans. Re
Cheyenne record., 1917-08-09

Sliced seets In Tray, Ready for Drying
move surface moisture and dry from
three to three and one-half hours at
same temperature as string beans.
Peppers.
(a) Peppers may be dried by split
ting on one side, removing seed, dry.
ing in the air, and finishing the dry
ing in the drier at 14O degrees Fahren.
heit. A more satisfactory method is
to place peppers in biscuit pan in oven
and heat until skin blisters. or to
steam peppers until skin softens. peel,
split in half, take out seed, and dry
at ITO degrees to 40 degrees Fahren.
heit. In drying thick-feshed peppers
like the pimento, do not increase heat
too quickly, but dry slowly and even
ly.
(b) Small varieties of red peppers
may be spread in the sun until wilted
and the drying finished In the drier,
or they may be dried entirely in the
sun.
(c) Peppers often are dried whole.
If they are large they can be strung
on stout thread; II small, the whole
plant can be hung up to dry.
Spinach and Parsley.
Spinach that is In prime condition
Of green's should be prepared by care
full washing and removing the leaves
from the roots. Spread the leaves on
trays to dry thoroughly. Slicing will
greatly facilitate drying.
Parsley should be treated In the
same way Us spinach.
Herbs.
Celery tops, parsley, mint, sage, and
herbs of all kinds need not be
blanched, but should be washed well
and dried in the sun or in the drier.
These are good for favoring soups.
purees, gravies, omelets, etc.
Cheyenne record., 1917-08-09
.,METH0DS0F DRYING
1,ree Ways Applicable In Making
~ Dried Products.
|ED' OR CUT INTO SLICES
shen Artificial Heat 10 to Be Used,
Freshly Cut Fruits and veoeta-
bles Should Be Exposed First
to Gentle Heat.

From FARMERS BULLETIN 81. United
States Department of Agriculture.)
Three main ways of drying are ap-
plicable in the home manufacture Of
dried fruits and vegetables, namely,
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 first be shredded or cut
Pinto slices, because many are too large
to dry quickly or are covered with a
skin, the purpose Of which is to pre-
vent drying 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. II
THE air applied at the outset is Of too
high a temperature, the cut surfaces
of the sliced fruits or vegetables be-
come hard, or scorched, covering the
juicy interior SO that it will not dry
out. Generally 1t is not desirable that
the air temperature in drying should
60 above 40 degrees to $50 degrees
Fahrenheit, and 1t is better to keep it
well below this point. Insects and in
sect eggs are killed by exposure to
heat of this temperature.
Degree Of Heat.
1t is important to know the degree
Of heat in the drier, and this cannot
be determined very accurately except
by using a thermometer. inexpensive
oven thermometers can be found on
the market, or an ordinary chemical
Cheyenne record., 1917-08-09
SOIL FOR STRAWBERRY
One of First Requisites Of Ripen-
ing Fruit Is Moisture.
Stiff Clay 10 to Be Avoided Because It
Cannot Be Worked Early In Season
Without Becoming cloddy and
10 Apt to Bake.
By J. A. BAUER.)

Ry J. A. BAUER)
The soil and location best adapted
to strawberry culture will vary some
what in different sections. In gen.
eral way we have said that any soil
that would grow good crops of corn
or potatoes would grow good straw
berries, and while this seems to be
pretty safe rule, it is also true that in
order to grow them to the best advan-
tage 1t Is necessary to have the soil
especially adapted. One of the first
requisites Of the ripening fruit is
moisture, and care should be taken
that this is provided. Hence very
dry or loose, sandy soil would not be
safe location, although in moist sea-
sons a fair crop might be harvested.
Neither is stiff clay adapted to
strawberry growth, as very early in
Cheyenne record., 1917-08-09
Perfect or Staminate.

season 1t cannot be worked without
becoming cloddy. and later Is apt to
bake, and the plants will suffer more
than on sandy soil. 1t would seem
that q sandy loan or loan with slight
mixture of clay should, If properly
handled, give the best results.
Having chosen a soil retentive Of
moisture, it next becomes necessary to
prepare for proper drainage in case Of
excessive rainfall, unless the natural
lay Of the land Is such that no water
will stand upon the surface. Tile
drains are the only practical ones to
use. Open bitches will, perhaps, an
swer this purpose, but are unsatisfac-
tory in many ways.
In planning your strawberry field
care should be taken to avoid frosty
locations, such as very low land near
marshes or lakes. also valleys where
there is no chance for circulation Of
air, as these localities are very liable
to heavy frosts, when higher land or
that more open to circulation would
show little, If any. A hard frost at
blossoming time often ruins the entire
crop.
The best land one can use is clover
field. After plowing fertilize with a
mixture of three pounds Of nitrogen,
seven pounds Of phosphoric acid and
nine pounds Of potash, using about
eight hundred pounds to the acre.
After about two or three crops the
land should be plowed up and after
one or two clover crops reset.
Just to find out what varieties Of
strawberries are best adapted to ones
particular soil or climate, 1t is well to
Cheyenne record., 1917-08-09
SlLO QUALIFICATIONS.

It should be air-tight, to keep
the air out and the juices in.
It should be smooth, to permit
the silage to settle without leav-
ing air spaces along the wall. j.
1t should be constructed Of
durable material which will not
decay or blow down.
The diameter should be such ,
that from two to three inches Of
silage will be fed off each day.
There is an advantage in the
tall silo, because the silage at !
the bottom is compressed by the
weight Of that above.
1t should be so built that
it can Withstand the bursting ]
pressure Of the silage. The ,
weight Of silage differs from
year to year, according to the ;
amount Of moisture in the sill
age.
Cheyenne record., 1917-08-09
These Potato Strings Have Been
Cooked, Passed Through Meat
Grinder Used In Ordinary Homes.


thermometer can be suspended in the
drier. If a thermometer is not used,
the greatest care should be given to
the regulation Of the heat. The tenn
perature in the drier rises rather
quickly and the product may scorch
unless close attention is given. The
reason sun drying is popularity be-
ieved to give fruits and vegetables
a sweeter flavor lies probably in the
fact that in the sun they never are
scorched, whereas in the oven or over
a stove scorching 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 time required for
drying vegetables varies. However, 1t
can be determined easily by little
experience on the part Of the person
doing the drying. The material should
be stirred or turned several times dur
ing the drying in order to secure a
uniform product.
The ability to Judge accurately as
to when fruit has reached the proper
condition for removal from drier can
be gained only by experience. When
sufficiently dried it 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 it will
snap or crackle. It should be leathery
and pliable.
Evaporation Of Moisture.
When freshly cut fruits or vege-
tables are spread out they immediate
ly begin to evaporate moisture into
the air around them, and If In a closed
Cheyenne record., 1917-08-09
CABBAGE IS EASY TO RAISE
Plant Not Particular About Soil and
Often Thrives on Soil Not Adapted
to Other Crops.

Cabbage is not very particular about
the soil in which 1t will grow. 1t can
often be grown on land not adapted to
other crops. Any well-drained soil,
holding plenty Of plant food in an
available condition, should grow an ex-
cellent crop. Land with n loose. grav-
slly subsoil must be avoided.