davidaulloa/AmericanStories huggingface dataset:
Evening journal., 1917-03-14

be sold for the benent or the SerVlan
booth at the Allied Bazaar now in
progress in Baltimore.
.
Colonel and Mrs Edmund Mitchell
returned yesterday from a trip TO
Palm Beach, Fla.
Miss Margery Woolson is entertain
ing Miss Elizabeth Edward Davisson,
Of West Philadelphia. Miss DAVIDSON
will leave here tomorrow to enter st.
Agnes Hospital Training School for
Nurses in Philadelphia.
o
MIR. and Mrs. Henry S. Young have
had as their guest this week, the lat
ter's mother, Mrs. William II. Mackall,
Of Elkton, Md.
Miss Lucy Wilson, of Georgetown,
who has been spending several days
with her sister. Mrs. G.. II. B. English,
returned home yesterday afternoon.
Miss Wilson Is deputy recorder OF
deeds for Sussex county.
Mr.. and Mrs. Leo Rossell and Miss
Elflora Crumlish spent the weekend
in Baltimore.
Mr.. and Mrs. Nate Franklin. OF
Deadwood, N. D.. have been visiting
Mr.. and Mrs. J. p. Laffey.
o
Miss Meta Robinson entertained at a
large bridge party last Saturday even
ing.
Mrs. Andrew Maybank Jones is
spending a fortnight with relatives in
Jacksonville and st. Augustine, Fla.
.
Mrs. virginia McCabe, who has
been spending several weeks in Rich
mond, Va, will come to this city next
week to be the guest of her niece, Mrs.
John f. Porter.
Mrs. John d. Williamson. Of Balti-
more, is spending few days with her
daughter, Mrs. William f. Rodgers.
Miss Leila Veasey, Miss Dorothy NJ
Spring, Miss Laura McMullen, and
Miss Florence Melchoir spent the
weekend in Baltimore. They ven
down to attend a theatre party anC
dinner given on Saturday evening II
that city by Miss Elsie Lee Spring e
announce the engagement of Mis-
Dorothy Spring and Frank II. Buck
both of this city.
.
r Mrs. r. w. Casperson and small
! daughter. Nadaene, OF Camden, n. ]
were recent guests Of Mr.. and Mrs
John +. Porter.
o
= Mr.. and Mrs. David Traitell, OF Me-
u York City. were visitors to this cit
!, this week.
Miss Gertrude Ash Smith and smal
nephew Master Billie James. of ETH
ton, visited relatives in this city rC
= Gently.
~ .
= Mrs. Garnett Burns and daughte
u Miss Mollie Burns. OF this city, ha'
been visiting Miss Cecilia Burns,
Il West Chester.
Evening journal., 1917-03-14
YORKLYN LYcEUM.

The YorlSlyn Lyceum held its first
meeting in the Yorklyn Clubhouse on
Monday evening, March H. The fol
lowing program was gitcn; Overture
Mrs. Vincent Iamborn; vocal duet. Miss
Mary Mccarthy and Miss MaraiH
Bracken; recitation. Louise Persons
Evening journal., 1917-03-14
HAPPY SOCIAL.

The third weekly social will be given
by the Happy Social at the home of Miss
May Jones, No. 1923 French street, to-
morrow evening.
Evening journal., 1917-03-14
Buyers Waited for Months

At this time last season orders exceeded our
production by 5000. AT no time during the
season were there enough Hudsons to go
around From this you can see what the de-
mand will be this year. We are only producing
10000 cars as against last years %, 900 be-
cause we cannot build more and build them
we'll That is not large increase. 1t shows,
however, that if youwant Hudson you cannot
afford to postpone buying. Unless you act now
you may be like other thousands who will he
disappointed this year because they could no.
get prompt deliveries.
Don't fail to see the gasoline saver.
Evening journal., 1917-03-14

be sold for the benefit Of the Servian
booth at the Allied Bazaar now In
progress In Baltimore.
Evening journal., 1917-03-14

Colonel and Mrs. Edmund Mitchell
returned yesterday from a trip 10
Palm Beach, Fla.
Evening journal., 1917-03-14

Miss Margery Woolson Is entertain
ing Miss Elizabeth Edward Davisson,
Of West Philadelphia. Miss Davisson
will leave here tomorrow to enter st.
Agnes Hospital Training School for
Nurses in Philadelphia.
Evening journal., 1917-03-14

Mr.. and Mrs. Henry S. Young have
had as their guest this week. the lat
ter's mother, Mrs. william II. Mackall,
OF Elkton, Md.
Evening journal., 1917-03-14

Miss Lucy Wilson, of Georgetown,
who has been spending several days
with her sister. Mrs. G.. II. B. English,
returned home yesterday afternoon.
Miss Wilson Is deputy recorder of
deeds for Sussex county.
Evening journal., 1917-03-14

Miss Leila Waring. a we'll known
artist of Charleston. S. C., who has a
studio I'm this city, is now in Baltimore
where she is finishing miniature OF
Cardinal Gibbons. The miniature will
Evening journal., 1917-03-14

Gamble Latrobe. general superln-
tendent of the Philadelphia, Baltimore
and Washington Railroad Company,
and Mrs. Latrobe. who formerly made
their home Ia Baltimore, will take up
Evening journal., 1917-03-14

Mr.. and Mrs. Hunter Grubh have
returned from Atlantic City. where
they spent a week at the Marlborough
Blcnheim.
Evening journal., 1917-03-14

Richard Reese has returned hima
rom Lakewood, n. j., where he has
been spending some time. nus
Evening journal., 1917-03-14

MIR. and Mrs. Harold Perot Keen, of
Bellevue, and Mr.. and Mrs Howard
Sellers, Of Philadelphia, left last week
FOR Ormonde. Florida, TO be away I'M
III the first Of April.
Evening journal., 1917-03-14

Miss Gertrude Ash Smith and small
nephew, Master Billie James. of Elk
ton, visited relatives in this city re-
Gently.
New Mexico state record. (Santa Fe, N.M.) 1914-19??, 1917-08-10
SUMMER DISEASE OF CATTLE
"Pinkeye" Is Especially Troublesome
During Hot NEUTRALITY-SUSPICIOUS.
Results In Blindness.

"Pinkeye" of cattle Is a common
disease, especially during summer
months, and sometimes results in total
blindness. 1t is undoubtedly infec-
tious, and Is believed to spread from
one animal to another through the
medium of flies. The disease runs Its
course in ten days or two weeks. af-
fecting one or both eyes.
A profuse flowing Of tears is the
first evidence of the attack. The ami
NAL keeps the eye constantly closed,
for 1t Is very sensitive to light. Grad
ually a Aim seems to form Over the
eye and the ball becomes clouded.
Care at this time is very necessary
and may ave the animal from blind
ness. Confinement in a comfortable
stall with all light excluded is the
best. Laxative food will put the ami
NAL in good condition to ward Off
complications. If flies are allowed to
irritate the sore eyes they will prob
ably spread the infection to other ami
mails.
Bathing the eyes In a strong solu-
ton Of bOric acid is a treatment cas-
lily applied and generally effective. A
better method is to place a few drops
Of the following mixture In the eyes
with a dropper: One-half grain of
zinc sulphatc, ten grams of boric acid
and one ounce of distilled water.
New Mexico state record. (Santa Fe, N.M.) 1914-19??, 1917-08-10
PRACTICE OF SWIMMING MILK
To Secure Best Results II Is Best to
Skim and Milk and churn Cream,
Says Clemson.

Experience has shown that in gem
eral practice the churning of whole
milk results in butter Of a poorer fat
in the buttermilk than If cream Is
churned, says Clemson Agricultural
college of South Carolina. 1t is there
fore best to skim the milk and churn
the cream. The best way to skim the
milk is by means Of a separator. A
farmer who has only two or three
cows, but no separator, may put the
milk into deep, narrow cans (shOtgun
cans1 and set them in cold water. and
when the cream rises 1t a be re-
moved with a shallow spoon. Where
this system Is used 1t usually takes
about IL to IS hours for all the cream
to rise. Care should be taken to keep
the milk cold, In order to make the
cream rise rapidly. The old method
of setting the milk in shallow pans
should not be used, as the cream does
not rise so completely as when set in
deep cans in cold water; furthermore,
the quality of the cream is not so good
and there are more vessels to wash
and care for.
New Mexico state record. (Santa Fe, N.M.) 1914-19??, 1917-08-10

Three Ways Applicable in Making
Dried Products.
SHRED OR CUT into SLICES
When Artificial Heat Is to Be Used,
Freshly Cut Fruits and vegeta-
bIes Should Be Exposed First
to Gentle Heat.

from FARMERS BULLETIN Sal. 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
into shoes, because many are too large
to dry quickly or are covered with n
skin, the purpose of which Is to pre-
vent drying out. When freshly cut
fruits or vegetables are to be dried by
mean 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 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 it Is not desirable that
the air temperature In drying should
go above 14O degrees to $50 degrees
Fahrenheit, and it 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.
d 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
over thermometers can be found on
the market, or an ordinary chemical
New Mexico state record. (Santa Fe, N.M.) 1914-19??, 1917-08-10

Designers of apparel for stout wom-
en- are confronted with two problems
one, to make accepted styles becoming
to full figures and the other to create
styles exclusively for them. The first
problem takes most of their time and
thought, for all women like to dress In
the mode, and the perverse modes con
tlnue to be designed for the slimness
of youth. But specialists are doing
more than their bit toward making life
happy for women whose figures have
rounded out to the fullness Of matron-
hood.
just how successfully they can de-
sign becoming clothes Is set forth in
the costume Of wool and satin shown
in the picture. The underskirt and up
per part of the sleeves are of satin, the
Overdrapery Of serge, and 1t might be
of any of the more substantial wooden
fabrics, Every line in this model
New Mexico state record. (Santa Fe, N.M.) 1914-19??, 1917-08-10

serving. With Il sprig Of mint or II
section of lemon the delicucy Of the
draught is increased.
The juices of various berries make
delicious shrub and the fresh juice
added to water using a pint Of juice
to two of water and adding sugar to
taste, chilled and served with cracked
Ice Is most refreshing.
Grape juice bottled the year before
Is welcomed as a hot weather drink,
1t may also be used in sherbets. ices
and various desserts and pudding
sauces.
Cocoa or chocolate sirup may be
made and kept for weeks in the ice
chest, II little added to n glass of cold
milk, with n spoonful Of cream or a
sprinkling of cinnamon gives variety.
Such Il drink Is not only refreshing, 1t
is n%ourishing. Iced coffee is another
popular drink. add u pint Of black
coffee to a quart of cream, sweeten
to taste and serve in glasses with
whipped cream or freeze and serve In
glasses topped with whipped cream.
Iced tea which is recommended Is
prepared from II mixture of black and
green tea, ice and plenty of water with
sugar and lemon to be added as it Is
served. Raspberry shrub Is n OF
the delightful fruit juices which Is
so much enjoyed. Cover berries with
vinegar, using four quarts of berries
and two quarts of good cider vinegar,
cover and let them stand for three
days in a cool place. then strain and
add four more quarts of berries, let
them stand three days and strain as
before. Then put the Juice into a pre-
serving kettle with a pound of sugar
to each pint of juice, boil and skim.
after boiling five minutes 1t may be
put into steriliZed bottles and sealed.
Logan berries, blackberries or almost
any berry, good for fruit juice, may be
treated in this manner.
Coffee is another delightful drink
served cold. Add whipped cream to
the coffee poured into n glass n third
full Of ice and half filled with coffee.
This is also sweetened by each indl-
vidual.
New Mexico state record. (Santa Fe, N.M.) 1914-19??, 1917-08-10
must be dried uniformly through and

must be dried uniformly through and
through.
1t will be found advisable also to
condition" practically all dried vege-
tables and fruits. This Is best done
In a small way by placing the mate
rial In boxes and pouring 1t from n
box into another nee a day for three
or four days, so as to mix 1t thor
Oughly and give to the whole mass an
even degree Of moisture. If the mate
rial Is found to be too moist, 1t should
be returned to the drying trays for II
short drying.
Directions for Drying.
Many of the products for which d.
rectlOns 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
New Mexico state record. (Santa Fe, N.M.) 1914-19??, 1917-08-10

ounce of gelatin. mold, chill and serve
with m%ayOnnaise dressing.
Stuffed cueumbers.-Take three
gOOd-slzed cucumbers. half Il cupful Of
bread crumbs, half a cupful Of chopped
nuts, one egg, one tablespoonful of
butter, one tablespoonful of chopped
onion, II tablespoonful of salt and u
dash of pepper. Pare the cucuinbers.
cut into halves and scoop out the
seeds. Chop the nuts and add them
to the bread crumbs, the onion, egg
and melted butter. Fill each half Of
the two pieces together and tie with u
string. Brown in a hot pan with two
tablespOOnfuls of olive oil. Turn them
until they are brown. Their add a lit
tie water and bake them until they
are tender, basting two or three times.
If the water in the pan evaporates.
add more. Dish on Il hot platter, re-
move the strings and serve with a
brown or q tomato sauce.
Cherry Fritters.-Remove the stems
and stones from ripe cherries. Roll
each one in the white of an egg, beaten
with a tablespoonful Of water. then in
chopped almonds; dip them one by
one into a thick fritter batter and
plunge into hot fat. When brown,
drain on brown paper and serve with
a sweet sauce.
Fruit RoII.-Roll out a round of
pastry very thin. In the center place
two cupfuls Of pitted cherries, or
chopped apple with raisins. or rhubarb
with ralsins or any fruit combination
that Is agreeable. Roll up and place
In a deep baking dish. Add two table
spoonfuls of. butter. a cupful or more
If the fruit is acid, of brown sugar. a
cupful of boiling water. Bake for an
hour In a hot e Serve with the
sauce and whipped cream. If rhubarb
is used there will be plenty of u
to serve with the pudding.
New Mexico state record. (Santa Fe, N.M.) 1914-19??, 1917-08-10

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.
90 Boil or steam on the cob eight
to ten minutes to set the milk. To
improve flavor Il teaspoonful of salt
to a gallon Of water may be used.
Drain well and cut corn from cob,
using II 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
40 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 a few
days to condition"
Lima Beans.
Lima beans al be shelled from the
pod and dried. If gathered before ma
turity when young and tender, wash
and blanch from five to ten minutes.
Length of time for %blanching depends
upon size and maturity of beans. Re-
New Mexico state record. (Santa Fe, N.M.) 1914-19??, 1917-08-10
These Potato Strings Have Been
Cooked, Passed Through Meat
Grinder Used In Ordinary Homes.

thermometer "a 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-
lieved 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
n 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 a 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 n
uniform product.
The ability to judge accurately rs
to when fruit has reached the proper
condition for removal from drier can
be gained only by experience. When
sufficiently dried it should be 81 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 10 dry that 1t will
snon Or crocklp II ShOuld no 1pathpry
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
New Mexico state record. (Santa Fe, N.M.) 1914-19??, 1917-08-10

shows careful thought on the part OF
its creator. The straight hanging satin
skirt adds nothing TO the size of the
hips. A little carefully disposed full
ness In the Overskirt straightens the
line from bust to hips and the pockets
are placed where they will not widen
the figure. BY extending the over
dress into points at the sides an al1
most straight line Is achieved from
neck to hem. The point on the deep
cuffs makes the sleeves shapely and
the narrow collar and short shoulder
seam lessen the width Of the Shout
ders.
Rows of small buttons on the leeves
and on the front Of the overdrapery,
center the eyes on straight lines. Sou
tache braid makes a dlgnified finish
and with the pockets prOclaims the
designers allegiance to prevailing
modes.
New Mexico state record. (Santa Fe, N.M.) 1914-19??, 1917-08-10

40 !

every available assistance to recovery.
. Briefly, this circular tells us that.
when a wounded soldier Is too badly
injured to drag himself to shelter. he
lies on the field or in the trenches.
until army litter bearers can reach
him. They carry him back to Il first
aid station, located in any available
shelter-in a woOd-behind Il hill or
in II trench, or dugout OF tent, Here
surgeons stanch the flow Of blood, put
splints on shattered bones and dress
wounds, so that the soldier may be
moved to a place back of the danger
He is carried by the ambulance col
umn To one of the small field hospitals
set up to the real Of the fighting line.
The field hospitals are usually housed
In tents, with capacity for temporary
care of 125 wounded, who lie on
blankets or %tarpaullns on the ground.
Further back of the line there are
evacuation hospitals each designed to
receive the wounded from three field
hospitals. But none of these are
permanent resting places or equipped
with appliances Of a real hospital. The
wounded mar must be sent still fur
Their away from the danger zone, to
some place where he will not have to
be moved ven II the army is forced
to retreat. He Is finally taken to a
base hospital. with all the equipment
of a regular military hospital. Here
he has the best of care and may re-
main until the base hospital is filled,
when he is again transferred to a
permanent interior hospital to com
plete his recovery. 1t is the base hos
pital that gives him his chance for
life
New Mexico state record. (Santa Fe, N.M.) 1914-19??, 1917-08-10

two apples, two slices of pineapple.
Beat a cupful Of lemon juice and the
same amount of pineapple juice. Stir
over the fire till they thicken, then
pour over the fruit.
New Beet saIad.-Take n quart Of
boiled beets, n quart of cabbage, one
pound Of sugar, n cupfuI of grated
horseradish, a teaspoonful each Of salt
and black pepper, a dash of red pep
per, n cupful of celery. Chop the cab
bage and beets separately, then mix
them; add all the other ingredients
with sufficient vinegar to thin the mix
ture. Put into Jars and seal.
Pea SaIad.-Take a cupful of cooked
peas. W tablespOonfuls Of grated
cheese, six sweet pickles and one small
onion. Chop the onion and pickles,
then add the peas and cheese. mOisten
with %mayonnaise dressing and serve on
lettuce.
Veal and Vegetable saIad.-Take a
pound of cold roast veal. finely
chopped. half a pound Of walnut meats.
one stalk of celery, n can Of peas,
M bunch of radishes. two onions, one
green pepper, n red pepper and a
little finely minced parsley. Chop all
the ingredients. except the peas. mix
well and add mayonnaise dressing.
Serve on shredded lettuce.
Cherry and MarshmaIIow Salad
Cut into quarters a half-pound Of
marshmallOws, add a cupful of cher
rles. three sliced bananas, one can Of
diced pineapple and four oranges cut
In small pieces. Add a few filberts. n
mayonnnise dressing and serve after
being well blended on head lettuce.
Pear saIad.-Take a quart of pears.
fresh and very ripe. Of well drained
canned pears; mix with shredded al
monds that have been blanched and
serve with French dressing highly sea-
soned, on lettuce.
New Mexico state record. (Santa Fe, N.M.) 1914-19??, 1917-08-10

Ing the case, the average sample of
Guernsey skim milk will contain about
1913 per cent solids and the average
sample of Holstein skim milk will con-
tain u little yer 9 per cent solids.
The solid matter in u sample of skim
milk from either of these breeds will
be divided as follows: Sugar, 80 per
cent !; proteins, 30 per cent ash, 1915
per cent, and fat, 1.25 per cent.
New Mexico state record. (Santa Fe, N.M.) 1914-19??, 1917-08-10
Dried Snap Beans Which Were Sliced
Before Drying.

box will very Don saturate the air
with moisture. This will slow down
the rate Of drying and lead to the
formation Of molds. If 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
If too much moisture Is removed from
them they will nOt 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 scorched, but simply that 1t
New Mexico state record. (Santa Fe, N.M.) 1914-19??, 1917-08-10

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 40 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 th~ick-fleshed peppers
like the pimento, do not increase heat
too quickly, but dry slowly and even
~.
(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
sur.
(c) Peppers often are dried whole.
II they are large they a be strung
on stout thread; If small, the whole
plant can be hung up to dry.
Spinach and Parsley.
Spinach that is in prime condition
of greens 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 as 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 flavoring soups.
purees, gravies. omelets, etc.