davidaulloa/AmericanStories huggingface dataset:
The Colorado statesman., 1917-09-01
HOMEJELLY MAKING
Fruits That Are Best Suited for
This Delicious Product.
PECTTN 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.)
A good 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
distinct cleavage, retaining the angles
where cut. 1t should sparkle and be
tender enough to quiver 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
I'm 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, jelly with the
color and flavor of the fruit selected
can be made.
Extracting the Juice.-Wash such
fruit as berries, grapes and currants
I'm running water and add one cupful
of water for each pound of fruit. For
apples, ounces, guavas and such hard
fruits, wash, slice and add three cup
fuls water to each pound of fruit. The
fruit should be cooked until tender,
Il 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 Toon as the
fruit is tender the liquid should be
squeezed through n checsecloth and
then be allowed to drip, without pres
sure through flannel jelly bag Qllus-
trated). Overlooking of the fruit is apt
to result in cloudy jelly. After cool
Ing the juice to room temperature test
1t to determine the amount of pectin
present. This test gives some idea of
the pre- per proportion of sugar to juice.
Add one tablespoonful 90 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 a jellylilke mass.
If large quantity of pectin is present
1t 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 one mass,
less sugar will be required. A fair
The Colorado statesman., 1917-09-01
EXTEND mail SERVICE
Postal Officials Enlarge Range Of
Rural Free Delivery.
Increased Efficiency Is Promised by De
partment in Spite of Reduced
Appropriation Asked.

An investigation has recently been
completed by officials of Uncle Sans
post office department into the rural
mail service which, it is said, devel-
oped indications that gross extrava-
gance prevailed in its operation, and
revealed also multitude of glarlng
examples of special favor and privi-
lege.
During the year a revision of the
service having for its object the cor
rection of the evils, was conducted in
800 counties and % states, resulting,
officials say, in a reduction of 81, ,359,-
162 in operating expenses. This reduc-
ton, together with that of 1854, $50
made in like manner during the last
fiscal year, aggregates $2.013, ,442, and
with such funds all applications for
new service or extensions have been
granted by the department where the
requirements have been met.
Officials of the department submit
ted an estimate of $49,OOO,O0 for the
maintenance of the rural mail service
for the fiscal year 1918. This amount,
they say, will be ample for this branch
of the postal service. 1t Is $4,0O0,000
less than the appropriation for 1917.
This reduction is deemed feasible
from the fact that the work of the
department, in endeavoring to equal
ize hours of labor, eliminate duplica-
ton of travel, unnecessary retraces,
and all forms of privilege and favorit-
ism, will largely decrease the cost Of
the service without impairing its eff
cheney in the slightest degree.
During the past three or four years
it is estimated that this rural mail
service has been extended to 65S,571
families, or approximately 100000 pa
irons, most of whom were for
merly remote from any postal facili-
ties. The work of establishing these
new routes and of extending routes
already in operation has been expe-
dited as much as possible, and the de-
partment intends to continue prompt
action on the establishment of all
meritorious rural service and rapidly
to extend postal facilities to the en-.
tire rural population.
The Colorado statesman., 1917-09-01
BIG OUTPUT OF EXPLOSIVES
Exports From United States Jump
From $5,521 ,o77 in 1918 to $717,-
144,649 in 1916.

The wonderful development of the
explosives manufacturing industry in
the United States during the last four
years is shown in a report issued by
Uncle Sans bureau of mines.
In the year 1913, which was a nor
NAL year, the exports reached S5,521,-
OFT. The following year, in which the
European war started, the exports
$10037, ,5S7; in 1915, S1SS,969, ,S93; and
in 1916, when the entire industry had
been thoroughly organized, the total
was SIT, ,144, $40.
The total production of explosives
in the United States during 1916, ex.
elusive of exports, was 252, ,70S tons,
an increase of $4,000 tons over the
previous year.
The amount of so-called permissible
explosives, those that have passed
severe tests of the bureau of mines
and which are used in dangerous mines
because of their degree of safety, was
26,566,521 pounds, an increase Of
100000 pounds as compared with
1915.
The production for 1916 is segre-
gated as follows: Black powder, 215,-
575,025 pounds; "high" explosives 9TH
er than permissible explosives, 255,-
154,7S7 pounds; and permissible ex-
plosives, 34,6S5,240 pounds. These
figures represent an increase of IT,
$50, ,725 pounds of black powder, 49,.
326,200 pounds of high explosives, and
7,335,331 pounds of permissible explo-
sives, as compared with figures for
1915.
The Colorado statesman., 1917-09-01
BIG INCREASE IN NEW GOLD
Uncle Sam Adds sss,se1 900 Worth of
Yellow Metal to His Total Wealth
in One Year.

Uncle Sam added new gold to his
total wealth during 1915 to the amount
of $9S 1891, 900, which is almost a rec
ord, and a gain of $4,395, 300 over 1914.
If we add to this the gold ore mined.
but not smelted yet, the total passes
$100,000,0 ,000-every penny of it new
wealth.
Says the joint report of geological
survey and the bureau of the mint:
"An increase in the yield of gold is
indicated by the mine returns from
every important gold-mining state,
and decrease is reported from Wash
ington, while the output of Idaho re-
mains the same.
"The preliminary estimates indicate
an output of 81, ,4S5, 600 fine ounces of
silver, valued at $34, AT ,656. Although
next to the record output of 1914 in
quantity, the value, based on the low
average price of 81 cents per fine ounce
for 1915-the lowest in the history of
the industry-was considerably below
the values for 1914 and many previous
years, when production was smaller
but prices ruled higher.
increases in the mine production
of silver were especially notable in
Montana, Utah and Arizona, and were
considerable in Idaho, Alaska, New
Mexico and Texas but large decreases
were reported from Colorado and from
Nevada following similar decreases in
l914."
The Colorado statesman., 1917-09-01
JELLIES FROM PEcTIN.

Pectin, the essential jelly-making
substance, may be extracted from
fruits rich in it, and this concentrated
deficient in pectin, for the making of
excellent jellies.
Apple Pectin.-One pound apple
pulp Cor skins and cores), juice of
one lemon, four pounds water. Boil
for half to three-quarters hour, press
the juice through cloth bag, then al
low this juice to drain without pres
sure through a heavy flannel or hair
cloth jelly bag. This juice when cold
mine the proportion of sugar to add to
a volume of Juice. Pectin can be bot
tied, processed for is minutes in wa
ter bath at boiling, and kept until
needed for jelly making.
Orange Pectin.-Cut or scrape the
yellow rind from the peel of the or
ange, the white portion remaining be
ing passed through the food chopper
and weighed. For each pound of this
prepared peel add two pounds of wa
ter and four tablespoonfuls of lemon
juice, mix thoroughly, and allow to
stand Is minutes. Then add two
pounds water, boil ten minutes, let
stand overnight. Next morning boil
ten minutes, allow to cool, press to re
move juice and then drain juice
through flannel bag. If not desired
for immediate use, bottle and process
as for apple pectin.
Mint and Orange Cor AppIe) Pectin
JelIy.--One pint concentrated orange
Cor apple) pectin juice, one pound
sugar, two drops oil of peppermint,
two drops green vegetable coloring.
Bring the orange or apple pectin juice
to boiling, add sugar, and boil rapidly
until the jellying point is reached. AT
this point two drops Of green vegeta-
BILE colorlng matter is added, together
with two drops of oil of peppermint.
Stir thoroughly, and pour while hot
into clean, sterillzed jelly glasses.
Strawberry and Orange Cor AppIe)
Pectin Jelly.-One-half pint concen-
trated orange Cor apple) pectin, one
half pound sugar, one-half pint straw
berry juice. Mix orange Cor apple)
pectin juice and the strawberry juice,
bring to boil and add sugar. Con-
tinue boiling until the jellying point
is reached. Pour Immediately into hot
sterllized jelly glasses and skim. When
cold, pour hot paraffin over the jelly.
Pineapple and Orange (or Apple)
Pectin Jelly-Add one pint orange Cor
apple) pectin juice to one pint pineap-
pie juice which has been boiled for
ten minutes, add one pound sugar and
continue boiling until the jellying
point is reached. Pour Immediately
into hot sterilized jelly glasses and
skim. When cold. pour hot paraffin
over the jelly.
The Colorado statesman., 1917-09-01
Increase in Grinding Materials.

The value of abrasive materials pro-
duced in the United States in 1916 was
S4600,24S, according to statistics COM
piled by F. j. Katz of the United
States geological survey, department
of the interior. OF this, 81 1854 ,339 was
the value of natural abrasive mate
rials, and S2,935909 the value of arti-
fetal abrasives. The abrasive mate
rials imported for consumption in 1915
were valued at S555,S50. The appar-
ent total consumption of abrasive ma
terials in 1917 was thus $5,156, ,093,
which was an increase of nearly 80 per
cent over 1915.
The Colorado statesman., 1917-09-01

given for the inversion of the sugar by
the acids of the fruit and there is less
danger Of crystalllzation.
Cooking the JelIy~-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 II with a spoon
or paddle. Dip n spoon or wooden
paddle In the boiling mass. Remove
and cool by moving 1t back and forth
for few seconds and then allow the
jelly to drop from 1t. AS long as there
is sirup present 1t will run or drop
from the spoon. When the jellying
point is reached, it will break from the
spoon in flakes or sheets. When this
jelly stage is reached, remove .rom the
fire Immediately and skim. Swimming
at this point saves waste.
Filling GIasses.-After skimming the
jelly, pour at once into hot sterilized
glasses and set aside to cool.
Cooling and SeaIing.-Cool as rapid
ly as possible, avoiding dust which will
give contamination with mold. When
the Jelly is cold cover It with melted
parafiin. BY running a pointed stick
around the edge of the glass while the
paraffin Is still hot, a better seal can
be obtained.
Storlng.-Jelly should be stored in a
cool, dark, dry place. If jelly is stored
for long period of time, 1t will de-
teriorate in texture color and flavor.
Mistakes to Avoid.-Soft Jelly.-Jel-
lies sometimes are slrupy because more
sugar has been used than the fruit
juices require or because boiling after
the addition of sugar was not con-
tinued long enough to drive off exces-
sive water.
Tough Jelly.-Jelly 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 Jelly.-Crystals appear
throughout the jelly because of an ex-
cess of sugar. When sugar is boiled
with an acid for a sufficient length of
time, 1t is changed into a form which
does not crystalline. Crystals are found
in jelly sometimes because the juice
is boiled to too great a concentration
before the addition of sugar, or in boil
ing the sirup 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 stralning off the juice or to not
having used sufficient care in strain
ing the juice. Sometimes it is noticed
in apple and crabapple jelly that al
| though 1t is clear when first made, the
| jelly becomes cloudy after 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.
The Colorado statesman., 1917-09-01
Who Composed Music of
"Star SpangIed Banner?"

Does anyone know who COM
posed the music of "The Star
Spangled Banner?" The hymn,
"Anacreon in Heaven" COM
posed by John Smith, an Eng
lishman, about ITO, is the origi-
nal music of the national an
them, according to a recruiting
official of the United States Ma
rine corps.
Anacreon was an ancient
Greek poet, a sycophant and
great drunkard, according to his
tory. The young Maryland law
yer, Francis Scott Key, set the
words of his masterpiece to the
tune of Smiths hymnal insplra-
ton.
The Colorado statesman., 1917-09-01

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 large
quantity of Juice at one time over
slow flame, there will be a loss of color
and u decrease in the yield, partly due
to the destruction of the pectin.
When to Add Sugar.-When the pro-
portion of sugar to juice has been de-
terrnined, measure the fruit juice and
place over the fire to cook. When the
Juice begins to boil, add the sugar Inn
med sately and stir Until the sugar is
dissolved. BY adding the sugar when
the juice begins to boil, more time is
The commonwealth. (Scotland Neck, N.C.) 1896-1929, 1917-06-26
Glass Of Hot Water
Before Breakfast
a Splendid Habit
Open sluices of the system each
morning and wash away the
poisonous, stagnant matter.

Those of us who are accustomed to
feel dull and heavy when we arise;
splitting headache, stuffy from cold,
foul tongue, nasty breath, acid
stomach, lame back, can, instead,
both look and feel as fresh as a daisy
always by washing the poisons and
toxins from the body with phosphated
hot water each morning.
We should drink, before breakfast,
a glass of real hot water with tea
spoonful of limestone phosphate in
it to flush from the stomach, liver,
kidneys and ten yards Of bowels the
previous days indigestible waste, sour
bile and poisonous toxins; thus cleans
ing, sweetening and purifying the
entire alimentary tract before putting
more food into the stomach.
The action of limestone phosphate
and hot water on an empty stomach
is wonderfully invigorating. It cleans
out all the sour lamentations, gases
waste and acidity and gives one
splendid appetite for breakfast ant
it is said to be but a little while until
the roses begin to appear in thu
cheeks. A quarter pound of 1fmeston
phosphate will cost very little at tn
drug store, but is sufficient to max
anyone who is bothered with bilious
ness, constipation stomach trouble o
rheumatism a real enthusiast on tn
subject of internal sanitation. TT
it and you are assured that you wi
look better and feel better In ever
way shortly.
The commonwealth. (Scotland Neck, N.C.) 1896-1929, 1917-06-26
PRIVILEGE TAXES.

It is not the intention Of the
board Of commissioners to assess
a privilege tax on any trade or
business where only actual labor
is involved, excepting trades or
businesses which concern the pub
lie health and safety. We there
fore invite any person who is in
doubt about his liability for pri-
vilege tax to come before the
board Thursday night, June the
28th, and we will be glad to &C
over the matter.
r. G.. SHACKELL,
Mayor.
The commonwealth. (Scotland Neck, N.C.) 1896-1929, 1917-06-26
LEMON MAKE SKIN
WHITE, SOFT, CLEAR
Make This Beauty Lotion for a Few
Cents and See for Yourself

What girl or woman hasn't heard
Of lemon juice to remove complexion
blemishes; to whiten the skin and to
bring out the roses. the freshness and
the hidden beauty? But lemon juice
alone is acid, therefore irritating, and
should be mixed with orchard white
this way Strain through fine cloth
the juice Of two fresh lemons into a
bottle containing about three ounces Of
orchard white, then shake well and
you have a whole quarter pint of skin
and complexion lotion at about the cost
one usually pays for small jar or or
! binary cold cream. Be sure to strain
the lemon juice SO no pulp gets into
the bottle then this lotion will remain
purt and fresh for month. When ap-
piled daily to the face, neck, arms and
jhands it should help to bleach, clear,
smoother and beautifv TIE skin.
Any druggist will supply three ounces
Por archard white at very little cost
Ifand the grocer has the lemons.
The commonwealth. (Scotland Neck, N.C.) 1896-1929, 1917-06-26
NO MORE GRAY HAIR
Mldredina Hair Remedy Never T

To restore gray hair to its Natural
color and beauty No matte how old
and fafed your hair looks, or how long
you have been gray, it will work Won
ders for you, kepp you looking young
promote luxurious growth Of healthy
hair, stops its falling out md positive
ly removes dandruff. Will not soil
skin or linen. Will not injure youl
mar. Is not dye.
Refuse all substitutes; soc ard $l.O(
a bottle at E. T. Whitehead & Co.
Out Of town customers supplied by
parcel post.
FREE-to show how quick Mil
dredina Hair Remedy acts, we
Will send a large sample free by
return mail to any one sending
this Coupon to Mildred Louise
Co., Boston, Mass, with name
and address and 1Oc for postage,
etc.
The commonwealth. (Scotland Neck, N.C.) 1896-1929, 1917-06-26
DOCTOR GILLESPIE ENDORSES
AIM.
Non Alcoholic Natural Iron in Highly
Concentrated Form Makes Fine
Tonic-Recommen It for


Home Use.
HAcid Iron Mineral now being wide
ly advertised for the first time by the
Ferrodine Chemical Corporation is
natural iron remedy Of exceptional
merit. Best of all it contains no dan
gerous alcohol to disturb and injure the
action and efficiency Of the kidneys,
liver, bladder, nerves and digestion ma
chinery and I firmly believe it is the
best iron tonic and system builder as
well as blood prifier and nervine pos
sible for the public to secure at their
drug store, 'Edeclared DR.. w. III Gil
lespie.
HAcid Iron Mineral is being intro
'duced to the public / ma highly con-
icentrated form, and in generous size
bottles suitable for home use. It con
tains on analysis a high percentage OF
iron in three forms, together with cal
cium, sodium, potassium, magnesium
and suphuric acid in what I believe to
be exactly the right proportions for
the treatment Of the stomach, blood
kidney, digestion and bladder com
plaintso cotinued Doctor Gillespie.
"The Ferrodine Chemical Corpora
ton is using the utmost care in test
inc and maintaing it at it's present state
Of purity and excellence and no one
need fear it's hurting the teeth, stomach
digestion or causing constipation a:
many iron preparations are apt to do.
| "Taken after meals it increases the
appetite. Stimulates the system to re
newed activity, and by giving the sys
TEN iron in large quantities makes TO
richer better blood and freedom from
rheumatic and other uric acid com
plants. I often have recommends
that families put soc bottle IN a flv
$ gallon bottle of water for drinking
3 purposes as it makes splendid min
eral water Of known medical value
! Druggists, dentists, surgeons and doc
tors have recommended Acid Iron Mil
eraI for thirty years, and now tina
you may get it at your druggist i
quantities and from best adopted to
The commonwealth. (Scotland Neck, N.C.) 1896-1929, 1917-06-26

Sergeant J. D. Whichard and Private
Roger NJ. Petteway, who are here on
recruiting service from Tarboro, called
in the Office for the purpose OF en-
listing support of the town in the re-
cruiting Of the men Of the town who
are eligible for the army.
The commonwealth. (Scotland Neck, N.C.) 1896-1929, 1917-06-26

~. lewis B. Suffer left on the morn
4ra;n for Weldon on business.
The commonwealth. (Scotland Neck, N.C.) 1896-1929, 1917-06-26

,rrs \. \. Shute left Monday after
.on for Kinston to spend few days.
The commonwealth. (Scotland Neck, N.C.) 1896-1929, 1917-06-26

home use I sincerely recommend it.
Virginian Advertising Service Com
'pany, Inc, Virginia Office: Norfolk.
The commonwealth. (Scotland Neck, N.C.) 1896-1929, 1917-06-26

The Coast Line Glorious will meet
at Tarboro today and will be the guests
of Rev Bertram E. Brown. The mem
bers from nearby towns will stop a
short while in town and go to Tar
boro by car.
The commonwealth. (Scotland Neck, N.C.) 1896-1929, 1917-06-26
LOCAL NEWS ITEMS
OF GENERAL INTEREST

+. LOCAL NEWS ITEMS
OF GENERAL INTEREST
Mr.. Ed Martin, Of Tillery, was a
..;s.+or in town yesterday.
zrr Lewis B. Suffer left on the morn
60, train for Weldon on business.
7rrs 4 \. Shute left Monday after
.on for Kinston to spend few days.
-,~s Hannie Fleming Taylor, of Suf-
..r, !. N town visiting friends.
Misses Helen Lipscombe and Rosa
cn,;+b are visiting Mr.. and Mrs. B. F.
Weaver.
Mr. !, H. Alexander, Jr., has pur-
,-oa new Willis knight touring car
from Mr.. G. c. Weeks.
III Mr. .Jr1ian Bunch left this morning
I for Norfolk. Va, where he VIII JOIN
The navy.
Mr. Y. H. Mcdaniel, of Enfield, drove
o-.ar with Mr.. Hall yesterday to spend
= few hours.
,fossrs D. Coward and Yves Lynch,
# Oak CITY. drove over yesterday to
,oo Mr. Pevton Keel or business.
Mr.. Jimmie Fleming left on the morn
ioo train for Portsmouth to join his
COMPANY in the navy.
Mrs Era Cobb. Of Mildred, was Il
visitor in town yesterday, and many
ne her friends were very glad to greet
her.
Mr. md Mrs. Simmons, Of Suffolk,
Va. motored over here from Mildred
and spent the afternoon with Mrs. q.
c. Weeks.
Messrs. O. B. Spain and w. T. Jor-
dan will start business as painters IN
the old hotel in about two weeks
time.
Miss Annie Johnson received tele
gram this morning from Portsmouth
stating that Mr.. S L. Harrell had pass
ed away.
Mr. G. c.. Weeks and two daughters
Misses Mary and Hattie, with Mr. an(
Mrs J. H. Alexander, Jr., and son
James Charles. motored to Greenville
yesterday.
Mr. W. A. Coates returned thu
morning from Bolivar, Tenn, where h
was called upon the illness Of his lit
tie daughter. He says she is nue.
improved.
The Coast Line Glorious will NEE
at Tarboro today and will be the guest
OF Rev BefTfdm T.. bIO"H HS HlCH
\ bers from nearby towns will stop
= short while in town and go to Ia
boro by car.
Sergeant J. D. Whichard and Prlva1
Roger NJ. Petteway. who are here.
recruiting service from Tarboro, Gale
in the Office for the purpose OF e
listing support Of the town in the 7
cruiting of the men Of the town wi
are eligible for the army.
NO MORE GRAY HAIR
Mldredina Hair Remedy Never Fa1
To restore gray hair to its latur
color and beauty. No matte how
and fafed your hair looks, Or how lo1
YOU have been gray, it will work wo
ders for you, kepp you looking your
promote a luxurious growth Of heai+
hair, stops its falling out and posltl0