davidaulloa/AmericanStories huggingface dataset:
Free trader-journal. (Ottawa, Ill.) 1916-1920, 1918-10-08

Regular meeting of Division No.
- A O. H.. tonight at O'Clock
in st. Columbia hall
Frank Mulholland See
Free trader-journal. (Ottawa, Ill.) 1916-1920, 1918-10-08
Notice,

The members OF the " R. G. are
requested to attend the funeral Of Pri-
yate Lanigan tomorrow morning at 3
o'clock at St Columbia Church
Free trader-journal. (Ottawa, Ill.) 1916-1920, 1918-10-08
We Certainly Would.

would you call eating lobster and
cream putting down a disturbance2"
Queries,a correspondent.
Free trader-journal. (Ottawa, Ill.) 1916-1920, 1918-10-08
COUNCIL RESCINDS
SKIP-STOP RULING
ON INTERURBAN CARS
CONTINUED from page ID

this matter. | remain. yours truly,
r f.. FISHER,
The Glasgow courier. [volume] (Glasgow, Mont.) 1913-current, 1918-09-06

Coarse salt dampened with vinegar
will clean enameled ware that has
become burned or discolored,
The Glasgow courier. [volume] (Glasgow, Mont.) 1913-current, 1918-09-06

termining the methods which shall
govern the United States employment
service in attempting to recruit for
war work. men from industries which
are not directly connected with the
prosecution of the war. The power
to determine which industries r es-
sential and to close up non-essential
industries by shutting off supplies,
rests with the war industries board.
"The United States employment
service will follow the selection made
by the war industries board and
through all it's agencies will keep in
systematic and constant cooperation
with the other divisions of the gov
eminent concerned with the man pow
er and material program.
at is within the province OF each
community labor board to list those
non-war industries in this community
which will first be called upon to
contribute men to war work.
"This does not mean that such IN
dustries will be compelled to close
up or discharge their male employees
at once but with as much speed as
may be necessary to meet the nation
al emergency, they will release male
workers."
The Glasgow courier. [volume] (Glasgow, Mont.) 1913-current, 1918-09-06
SOLDIERS ADOPT
FRENCH ORPHANS

The three hundredth French war Or
phan has just been adopted by men
of the American Expeditionary Forces.
Almost every branch of the United
States Army in France has now taken
a little French boy or girl and has
contributed for it's support for n
year. Many of the little Riddles have
been rendered homeless through the
war, some have lost their fathers on
the battlefields of France. others
have been released from the hands of
the Germans after long years Of cruel
captivity.
Adopting French war orphans has
caused the greatest interest both in
Uncle Sans army as we'll as the
navy. The record number of adop-
tons for n unit is 81 children who
were adopted in one week by an Ohio
regiment. Two companies of the same
regiment each adopted five kiddies
company. Aero squadron has taken
four. Two balloon sections came in
during a recent week and adopted
eight.
French laws dealing with adoption
are so rigid that actual adoption of
war orphans by the A. E. F. is prac-
tically impossible. At the termination
of the war this may change, but it is
apparent that France will need all her
children, her boys in particular, and it
is doubtful whether they will be per-
mitted to go to the United States.
The plan of providing for French
war orphans originated with the
Stars and Stripes, the official news
paper of the A. F.. F. The Stars and
Stripes turns over the collected funds
to the American Red Cross which
chooses and takes charge of each or
phan. Girls are most asked for. bnt
where nc choice is given the A. R. C.
usually favors boys. Many requests are
made. for red-headed Riddles but the
thorough search of the A. R. c., has
proved something that we have no.
ticed ourselves-there are no red
headed children in France, not real
red anv Way.
The Glasgow courier. [volume] (Glasgow, Mont.) 1913-current, 1918-09-06

L. Sherlock, state chairman of the
Montana division of the woman's
council of defense, is in active charge
of this display.
The child welfare and educational
departments will also be represented
on the fair grounds and those in
charge will be only too glad to ac-
quaint the ladies of Montana with
the work of these bureaus. Miss
Margaret Hughes is the superintend-
The Helena Child Welfare associ-
alton has secured the use Of the Do
ent of the child welfare department.
nestle Science building during fair
week and this will be used as a rest
room for the convenience of moth
ers with young children and for a
nursery, under the supervision of a
trained nurse. The association urges
out-of-town mothers to take advan-
tage of this rest room and frequent
it often. The association is ~particu-
larlv fortunate in securing this place,
as it is centrally located and fitted
with suitable conveniences for the
p~renaration of young babies food. In
addition, it is surrounded by a spa
cious lawn and an abundance Of shade
trees, which will make it pleasant for
all those who visit this modern house
The Glasgow courier. [volume] (Glasgow, Mont.) 1913-current, 1918-09-06
THE CRIME OF WASTED ENERGY

HE ORlNE Or Ell EN-
Burning our coal and oil while
leaving the waterpowers of the west
undeveloped has been the crime of a
decade. .
Railroad Administrator McAdoo an
nounces his conversion to the need
of developing western waterpowers
and operating railroads by electricity.
He announces that millions of tons
of coal and barrels of oil should be
saved by using the white coal vast
ing in our mountain streams.
One small western river is esti-
mated to yield 100000 horsepower, al
most equal to Niagara, and a section
of the Columbia river would yield
100000 horsepower.
For 10 years a political deadlock
has tied up the development of this
greatest of all national resources anC
brought about danger Of a fuel fam.
inc.
Secretary McAdoo has been spend.
ing some time in the west and has
had his eyes opened to the mighty
volume of power that is lying idle il
a time of great need.
While we are mobilizing the ma
TONS waterpower, it ~dawns on III
that We should mobilize the wasting
waterpoWers.
The Glasgow courier. [volume] (Glasgow, Mont.) 1913-current, 1918-09-06
Automobile OWNERS
ASKED TO CONSERVE
Chauffeurs% and Unnecessary Labor
Must Be Dispensed With Dur
ing the War

Helena. Aug. 3O.-Automobile own
ers are asked to dispense with chaut-
feurs and to conserve on automobile
accessories, supplies or repairs, as a
means of aiding the nation through
releasing for war work many skilled
mechanics. Likewise able bodied men
who do non-essential work in shops
and stores and other establishments
are asked to help supply the great
need of the nation for unskilled la
borers. The shortage Of both skilled
and unskilled labor is very serious,
according to a telegram received from
Mr.. Nathan A. Smith, assistant direc-
tor general of the United States en-
ployment service, by Charles ID.
Greenfield, secretary of the Montana
council of defense. Mr.. Smith SAYS:
"Our war industries are suffering
severly for lack of skilled mechanics.
1t therefore becomes a burden upon
the conscience of every person who
employs a chauffeur to determine
whether such employment is neces-
sary or merely for the qualification
of personal pleasure.
"Moreover, every owner of an au-
tomobile should realize that every
time he spends SIS for automobile ac-
cessories, supplies or repairs, he is in
effect determining whether working
energies of the country shall be de-
voted to winning the war or to his
own personal uses"
In his plea for unskilled workers
he says:
"We may as we'll face the facts
Much work essential to our program
is being seriously retarded by lack Of
unskilled labor. In this situation il
is obviously wrong to have able-bod.
led men continuing to sell candy, CT
CARS and like articles, to be doing
work in shops and stores which might
with reasonable exort on the part OF
the employers, be entrusted to wom'
en-, and to be dancing attendants ir
clubs, barber shops, soft drink estab-
lishrents, bowling alleys, dancing
academies and elsewhere.
'The time has come when, from the
standpoint Of conservation Of Labor
we must limit our expenses to those
things which are essential"
Instructions to Labor Boards
In order to inform the different
community labor boards of the United
States employment service of theil
jurisdiction in the matter Of recruit
ing men for both the skilled and un
skilled work, NJ. Smith issues the fol
lowing instructions:
"The community labor boards ar
4 charged with the responsibility of de
The Glasgow courier. [volume] (Glasgow, Mont.) 1913-current, 1918-09-06
WEDDING TROUSSEAU
GIVEN TO RED CROSS

From a hand woven piece of linen.
taken from her wedding trousseau of
40 years ago, and silk unraveled from
an aged party scarf, an elderly woman
of St. Paul, MIMI, fashioned an en-
broidered centerpiece. The piece of
needlework was then presented to the
Red Cross salvage shop with the en-
pressed hope that it could be sold for
at least 25 cents. Many patrons of
the shop saw the centerpiece, but
passed it by for more practical arti-
cles. However, a woman who came
to buy kitchen utensils heard the
story and bought it for 81, declaring
that she wished to encourage the sac
rifice and patriotism of the almost
penniless woman.
The Glasgow courier. [volume] (Glasgow, Mont.) 1913-current, 1918-09-06
HOUSEHOLD n

To keep coffee from boiling over
place a lump of butter (size of large
BEAM into the coffee pot just before
boiling starts.
When your hands are badly soiled
from scrubbing or housekeeping take
a handful of cornmeal and rub them
with it and wash as usual.
Enameled kettles that have burned
dry should be filled at once with boil
ing water, as cold water would cause
the enamel to crack or chip.
Glass stoppered bottles are some
times we're difficult to open. This
may be overcome by putting a very
thin coating of vaseline on the stop
per.
Add soda to the water in which
greasy dishes are washed, and save
soap. The alkali in the soda, in COM
biration with the grease, will form
its own soap.
When cold starching collars and
cuffs or mems shirts, which you wish
to give a high luster, add a piece of
alum half the size of a pea to the
starch for each shirt.
Good polish for furniture is made
by mixing together vinegar and oil
in equal quantities. Apply very spar.
ingly with a soft cloth and polish ii
off with a clean soft buster.
A very delicate icing is made fol
cakes by mixing n cup of confec'
toners sugar with three tablespoon
fuls of cream; to this add the juice
and rind of half an orange.
When marking linen, put the cor
ner into cold water starch, wiring out
and iron until dry. 1t will make 9
perfectly dry surface, and the mark
ing can be done without making any
blots.
The Glasgow courier. [volume] (Glasgow, Mont.) 1913-current, 1918-09-06

cupful sorghum or syrup, egg,
one-half teaspoon salt and n table,
spoon suet. Bake or steam one
hour.
Hot Water Gingerbread
Add half a cup of boiling water to
one cup of molasses; mix and sift
two and a quarter cups of flour, one
teaspoon of soda, one and a half
teaspoons of ginger and half a tea
spoon of salt. Combine mixtures, add
four tablespoons of butter and beat
vigorously. Pour into shallow but
tered pan and bake 35 minutes in a
moderate oven. Chicken fat fried
out and clarified furnishes an excel
lent shortening and may be used in
place of butter.
Potato Pie
To one quart of hot boiled potatoes
add enough hot milk to moisten. Sea-
son with margarine and salt. Mash
in kettle in which they were boiled
and beat with fork until light. Stir
in one-halfcup minced meat. Have
ready four hard boiled eggs and me
half cup of stock or gravy. Arrange
potatoes and sliced eggs in dish in
alternate layers with potatoes form
ing ton and bottom layers. Moisten
with the gravy. Brush over the top
with milk or egg and brown in hot
oven.
Tomato Razzle-Dazzle
Scrape out IL tomatoes of uniform
size, reserving pulp and leaving shells
as perfect as possible. Fill with a
stuffing of four tablespoonful of
chopped bacon, two cupfuls of Eng
lish walnut meats chopped, six table
spoonfuls of stale bread crumbs. two
teaspoonfuls of minced parsley, q
shred or two of garlic. three teaspoon.
fuls of lemon Juice and three teaspoon.
fuls of finely minced onion.
Set the tomatoes in a baking tin OF
dish, cover with buttered bread crumbs
and bake until chestnut brown in col
or. Just before serving to table
squeeze over a little lemon Juice.
The Glasgow courier. [volume] (Glasgow, Mont.) 1913-current, 1918-09-06
RECIPES
Rice Batter Cakes

Rice Batter Cakes
One teaspoon of salt, one cup milk,
one cup flour, one-half cup cooked
rice. one teaspoon baking powder. Fry
in cakes.
Cucumber Relish
Take large cakes; CRATE on a coarse
crater; leave owe night in slightly
sailed weak vinegar; squeeze out; add
enough mot too strong vinegar) to
cover, heat through and seal in ma
son jars.
Rice and Indian Bread
Beat two eggs very light, add one
pint milk, two cups white Indian
cornmeal, one cup cold boiled rice,
two teaspoons baking powder, one
half cup more milk, beat hard. Bake
in shallow pan in hot oven.
Spiced Fish
Take any white fish, or mackerel,
fresh behring's, salmon, fresh or
timed for this. Three pounds of fish,
water to cover. Boil the fish in the
usual way, that is, let it simmer gent
" until cooked, drain and put on one
side.
Barley Sponge Cake
Four eggs, l cup sugar, l table
spoon lemon juice, Is teaspoon salt,
l cup barley -four. Separate the
whites and yolks of eggs. beat yolks,
add lemon juice and sugar, then -four
in which salt has been sifted. Fold
IN well-beaten whites of eggs" and
bake in slow ven
Prune Salad
Wash 20 large prunes and soak in
cold water over night. Heat: then
cool and dry. Stuff with a mixture
OF one cream cheese, two tablespoon
fuls of peanut butter. one-half tea
spoonful salt (if too dry, add a little
cold milk. Serve on lettuce leaves
with m%ayonnaise or French dressing
Indian Fruit Pudding
Use n cupful cornmeal, one-hal1
cup rolled oats. boil in one u mill
and one-half cup water for Is min.
utes. When cool add one-half pounc
Of r%aisins. one large apple, chopped
fine, or other fruit if you like, one
The Glasgow courier. [volume] (Glasgow, Mont.) 1913-current, 1918-09-06
ARE URGED
TO TRY FALL RYE

The farm bureau has been success
full in securing federal aid for the fall
seeding, of rye and wheat. The farm
bureau executive committee is anxious
for every farmer to try a few acres
of fall rye.
Uses Of fall rye: If planted early
it makes good fall pasture. Rye is a
splendid hog feed and when mixed
with oats makes a good horse feed.
If the season is dry the rye will make
an excellent forage crop. Rye ma
lures early and thus lodges the
drouth. Rye harvest early be-
fore the rush of wheat harvest and
thus evens the farm work. Rye is a
good crop to use in getting rid of wild
oats and other weeds.
Rye is valuable as flour and the
price is not very far whom wheat.
Yield: Rye on the south bench this
season is yielding IL bushels per acre
of excellent seed. Rye has been
known to yield so bushels per acre
and will average Is bushels per acre
Rate of seeding: It has been
found by the best farmers of Valley
county that a bushel to the acre is the
advisable amount to seed.
Time of seeding: Seed it at once
and before September Is if possible
and not later than October Is.
Preparation of the land: If the
land has been plowed within a year
the rye may be disced in or drilled in
the stubble. depending on condition Of
the land. The seed should be drilled
in two and one-half to three inches
deep.
Apply to your local banker for ar
application blank. The rye is at the
elevator waiting for you to put il
in the ground.
We have helped the government
now the government wants to hell
us. Let US accept the aid.
COUNTY AGENT.
The Glasgow courier. [volume] (Glasgow, Mont.) 1913-current, 1918-09-06

cupful sorghum or syrup, n egg,
one-half teaspoon salt and one table,
spoon suet. Bake or steam one
The Glasgow courier. [volume] (Glasgow, Mont.) 1913-current, 1918-09-06
CANADIAN SUGAR RULES

The Canadian food board recently
issued a statement calling for a re-
duction of the Canadian sugar con-
sumption to one and one-half pounds
of sugar per person per month. The
regulations governing the use and
holding of sugar will be rigidly en-
forced in Canada. Strict measures
are being taken to prevent boarding.
Jail sentences being imposed as we'll
as heavy fines. Manufacturers are
strictly curtailed in their use of
sugar and householders are prohibited
from purchasing in quantities which
would indicate consumption Of more
than the requisite allowance.
The Glasgow courier. [volume] (Glasgow, Mont.) 1913-current, 1918-09-06
new WHEAT RULINGS
ARE VERY SIMPLE
Still Permissible for Merchants to
Sell Wheat Flour With Corn
or Barley Flour

New wheat rulings, as announced
by Administrator L. E. Jones OF val
lev county are much simpler than the
old regulations governing the proper
tionate use of substitutes M wheat
flour. While the rulings in effect
over the nation on September l cali
for the manufacture of a flour n
has 20 per cent of substitutes ground
into it, it is still permissible for the
merchant to sell standard wheat flour,
but only in Ease he sells 20 per cent
of corn -four or barley flour at the
same time.
The new regulations sent out from
Administrator Atkinson's office ana
which become effective after Septem-
Der /, may be summarized briefly as
follows:
Wheat -four with 20 per cent sub
stitutes mixed with it may be sold as
"Victorv Mixed Flours." Substitutes
for this mixture will be corn flour
or barley flour. No other substitutes
will be recognized.
Manufacturers Of the mixed 1ours
must take out an internal revenue IL
cense. as heretofore.
Where straight wheat flour is sold
20 per of the above named substitute
fours must be sold at the same time
(This annuls the old "ffty-ifty" rulel
Rye -four may be sold as a substi.
tute, but only in the proportions OF
two pounds of rye -four to three
pounds of wheat flour.
There is no limit on the amount OF
wheat -four that u may now
buy at one time, nor is there any lin
it on the amount that may be con-
sumed within any given time, pro.
vided, of course, that the purchase is
accompanied by 20 per cent substi'
tutes, either mixed in the flour or sole
separately. The food administration
in making this change in the regula.
ton, however, asks the American PEG
pie to continue the spirit of economy
in food, that we may provide safely
for the 100000, 900 people who are al
war with Germany.
Bakers are required to use 20 pei
cent substitutes in baking. but are
not limited in the total amount Of
-four used. Where rlillers sell di.
rectly 10 consumers, thew must fol.
low the same rules as the retailers
The Glasgow courier. [volume] (Glasgow, Mont.) 1913-current, 1918-09-06
Good for BiliOusness.

1.-TWO years ago | suffered from fire.
ouent attacks of stomach trouble and
biliousness. Seeing Chamherlain's
'ahlets advertised l concluded to try
them. l improved rapidly."-Miss
Emma Vebryke, Lima, Ohio.
The Glasgow courier. [volume] (Glasgow, Mont.) 1913-current, 1918-09-06

When serge clothes get 2 ''shinv"
or glossy appearance, take q little
vinegar to a pint of warm water and
press with a srloth cloth dipped in
the mixture. This gives serge a new
luster.
Norwich bulletin., 1918-07-11

Cleveland, O., July 10.-.Blanche Car ter queen of the 1917 half milers, captain the Ohio $3,000 purse at North Randall today before what was esti- mated as the largest crowd that ever witnessed the Grand Circuit races here. The winner was almost entirely overlooked in the betting.
 After virtually having the stake at his mercy, Wilkes Brewer broke seve- ral yards from the wire in the third heat In the ,Sun-off of the heat win ners Blanche Carter never was head ed, winning by a single margin. Summary:
 The Fasig, Sweepstakes, value S1,- 6s667, three year olds trotting (second division) Peter Vonoa, c, by Peter the Great
 (Cox) 1, l. Blitzie br f, by Walnut Hall (Nuckols) Ramco, c, by Morgan Axworthy (Stok-
 es) 8, 2. Kennifer, br f, by Bennington (Flem-
 ingl 6, A. Lady Willgo, Hollywood Naomi, Louisa
 Fletcher, King Watts, Bumper
 Crop also started. Best time 2:0S 1-2. 2:14 class trotting, purse $1 900.  Hollyrood Kate. TO m, by Joe Dodge (Dodge) 2, 2, 2. Tatbingen m. by Bingen (Jamison) 4, 3,4. Golden spier b m, by Directum spier (Stokes) 5, 4, 8. Alma Forbes Ante, Guy, Blackburn
 Watts, The Lincoln, Zomidotte, Insworthy Mckinney, Nellie Alcan-
 tara, The Ace, Brownie Watts also started. Best time 2:05 3-4 PIP class trotting, purse S1,000. Chilcoot, oh h, by Son Francisco (Mur-
 phy) 2 1, l. Sis Bing b m. by Bingen (stokes>
 l. 8. 3.
 Lucky Clover, b m, by Moko (CoD 3,
 B. 2.
 Wynema. ch m by Atlantic Express
 (F'leming )S, ?, '. Glenwood B., Miss Isabelle McGregor,
 Minnie Arthur, Fernwood, Wal
 nut Maid. Bingen Pointer, Worthy
 Volo also started. Best time 2:05 1-2. The Ohio Stake, value $3,OO0; 2:OS
 class trotting. Blanche Garter, b m, by Lord Roberts CR. Stout 6, 6, 1, l. Wilkes Brewer, ch m, by Nutwoo6
 Wilkes (Jamison) ?, l, 3, ?. Mack Forbes .br g, by Malcolm For bes (McDevitt) 1, 4, T, 3. The Toddler, br h, by Kentucky Todd Walentine) g, T. ?, TO. Esperonza, Grand Chimes, North Spur
 Lotto Watts, Early Don also
 started.
 Best time 2:06 1-2 2:14 class, pacing, purse 1000.
Norwich bulletin., 1918-07-11

MarmaladeS are similar to jellies the distinction being that jellies are. made from the cooked-out juice only, while marmalades are prepared from the juice with some of the fruit in cluded. Good marmalade is clear and jelly-like in consistency, with the pieces of the fruit or peel suspended in it. The same fruits are used as for jellies, since in these also pectin and acid are required.
 There are several things which must be taken into account here that do not enter into making. One of these has to do with the condition of the fruit, or the peel, which goes into the product. If introduced into the juice and sugar mixture without prev ious treatment it is likely to be shriv- eled and tough. This may be pre- vented by boiling the fruit or the peel a short time until tender. It may then be introduced into the mixture with out shriveling taking place.
 Sometimes the fruit or peel rises to l the top of the jar. This may be over come by letting the marmalade cool somewhat in the preserving kettle. Just how much this should cool can be determined by pouring a small quantity of it into jelly glass and l observing whether the slices tend to rise If they do the sample should be returned to the kettle and the whole all i lowed to cool a little more. A little practice in. making marmalade will l teach the maker when the marmalade is cool enough to pour.
 1 Marmalades must be put into sterile jars, sealed, and stored the same as jellies.
 Directions for preparing several ginds of marmalades are given below:
 Orange MarmaIade.
 1 pound peeled sweet oranges.
 4 ounces sugar.
 4 pound peel removed from oranges
 pints water.
 Preparation of peel: Wash the fruit and remove one-fourth of tht peel, which should be free from blem
 ish. Cut this peel into as thin slice!
 as possible. Place in a kettle witt
 four times it's weight of water. Boi
 for 10 minutes. drain free of water | Repeat this process twice, cooking il , the last change of water until tender Preparation of juice: After one one fourth of the peel has been re moved take off the yellow part of tn
 peel with sharp knife, leaving tn
 white part, which is rich in pectir Weigh the trult, cut Into small pieces place in a preserving kettle, and fo each pound of oranges taken add ! pintS of water. Boil until it thor 5 oughly disintegrates, which require about 20 minutes. Pour into a cheese cloth bag and press until no nor
 juice is obtained. Drain this juic through a clean flannel bag withou
 pressing.
 Making the marmalade: Pour tn l juice into a preserving kettle, add tn peel which has been prepared as prev iously directed, and bring to a boi For each pound of fruit taken ad l 14 ounces of sugar. Continue tn boiling until the telling point" i reached, which is indicated by tn ) faking or sheeting from the spoor , Pour into hot freshly sterilized jars cover and cool When cool pour ho Imelted parafin over the top of tn