davidaulloa/AmericanStories huggingface dataset:
The Ordway new era., 1918-05-31
Concrete Ships toz&z
Sail Seas lK=
Government Off
Gals Confident Nezv
Style of Oessels
VIII Prove Success.

ANY devices and inven-
tions have been offered
TO the government at
Washington to aid in win
ming the war. These range
all the way from the feasi-
BILE to the fantastic. In
the latter class. at first
glance, would be placed
the proposal to build car
go ships of artificial
The Ordway new era., 1918-05-31

Q beaten egg ana
corn flour to thick
en-. Add the soda,
a half teaspOonful.
to a cupful Of sour
milk, then add a
beaten egg, a little
salt and corn flour
to make the batter
of tho nonaiafoncu
The Ordway new era., 1918-05-31
Nuu hlelr reeQ
Foresight.

'You don't seem deeply interested
In investigation"
81 am Interested replied Senator
Sorghum. But can't help regrettins
that the time and trouble used In the
average investigation could not have
been applied to averting the trouble in
the first place"
The Ordway new era., 1918-05-31

They are the stand
by for all occasions
and for all meals,
this season. Be
cause of the boun-
tiful supply, patri-
otic women who
wish to save wheat
will be more gen.
erous with the po-
The Ordway new era., 1918-05-31
EMPEY WRITES AND STAGES A PLAY BEHIND THE LINES
WITH GREAT SUCCESS.

Lusitania with the loss OF
American living In Jersey CITY,
in the British After
a
quarters he hears the sound of big ana
brief period of
trenches
his first turn whz overhead Empey
trenches
Chaplain scuing wounded under hot
with
exciting experiences listening post detail
picked for patrol duty in No
Mans Land and has narrow DEATH
The Ordway new era., 1918-05-31

In the cause of friendship. would
brave all dangcrs.-Dickens.
II your friend has got heart.
There is something fine In him;
Cast away his darker part.
Cling to what's divine In him.
The Ordway new era., 1918-05-31
LET US EAT POTATOES.

Someone is originating a new way
Of serving potatoes almost every day.
The Ordway new era., 1918-05-31
GOOD THINGS FOR THE FAMILY

A most satisfactory griddle cake may
be prepared by using sour milk. soda.
The Ordway new era., 1918-05-31

Empey tells In the next INSTALL
ment how the war is crumbIing
the British wall Of caste, which
once was .insurmountable.
The Ordway new era., 1918-05-31

GRO BE CONTINUED,
The Leon reporter. (Leon, Iowa) 1887-1930, 1918-03-07
Z Pure Blood Hereford Blu
Pure Bred Short Horn White B,

These will be the besbunch bulls offered Southern Iowa
mans herd Ibis opportunity good herd bull
able These bulls coming 1900 1900
They the big bone and rich blood lines My sell these
at Kansas City, but of business affairs Good
that they would bring the Kansas City, they would here Tn
will be loaded without
will be furnished
The review. [volume] (High Point, N.C.) 1908-19??, 1918-08-08
RUTTER PRODUCED ON FARMS
First Thing Necessary lS TO Begin
WIN Good, cIean-Flavored Milk =.
How to Separate.

,,,-onosed by the United States Depart
ment of Agriculture.)
Although creamery butter has al
,nost entirely displaced farm-made
hutter in the markets of the United
states, more than half the butter pro-
dncod is still made on farms. The
foct that this butter cannot compete
snocessfully with the creamery prod
uct is that most Of 1t brings a poor
nrico and is consumed in villages or
small towns, or is shipped to removals
mo factories for treatment and sells
os 2 relatively low-grade product. It
Is possible, however, greatly to i'm
nroye the quality of farm butter by
pmploying in it's production standard
nractices and greater care than is or
dinarily expended. s.
To produce good butter 1t is neces-
sary to begin with good, clean-flav-
ored milk. In some sections of the
country it is customary to ripen and
churn the whole milk instead of the
cream. That practice, however, is in
The review. [volume] (High Point, N.C.) 1908-19??, 1918-08-08
DEHoRNlNG CATTLE is BEST
Operation Should. Be Performed Early
Enough TO Permit Wounds to
Heal Before Fattenina.

prepared by the United States Depart
ment of Agriculture)
Cattle intended for the feed lots
this winter should be dehorned early
enough to permit the wounds to heal
before they are put on full feed. De-
horning offers advantages which the
feeder should not overlook. The cat
tie are more easily and safely handled
when dehorned, and each animal is as
sured of fair play at the feed trough
Dehorning also prevents the bruised
condition of the flesh and torn hides
caused by goring both in the feed lots
and in transit to market, as well as ex-
cessive shrinkage in shipments. De-
horning should be done in late fall or
early winter.
The most common method Of de-
hornfng cattle is to saw the horns off,
and for this purpose an ordinary meat
saw can be used, though there are
saws on the market that are specially
designed for the operation. By this
method a good clean job can be done
on any type Of horn, and the wound is
left in condition to heal readily.
The use of dehorning clippers is. be-
coming more common, especially
where large number Of cattle are to
be dehorned and where they are de-
horned before the horn becomes hard
and brittle. The chief. objection to de-
The review. [volume] (High Point, N.C.) 1908-19??, 1918-08-08
CHICKENS TAKE FIRST PLACE
Some Reasons Why They Lead In
Scheme Of Poultry Production
Utilize Much Waste.

prepared by the United States Depart
ment Of Agriculture.)
Chickens, in any general scheme of
poultry production, of course must take
first place. They are best adapted to
general conditions, take a wider range
of feeds and convert them, perhaps,
with the greatest margin of profit
Chickens, better than any other class
of poultry, utilize table scraps and
the general run of waste from the
kitchen door, all the way from apple
and potato parings to sour milk. Chick
ems far surpass all other kinds of poul-
try in salvagfng waste grain from the
stables, from the shed or lot whera
the cattle are fed, and from hog pens.
During the winter months on farms
where any considerable number Of live
stock are kept, the hens would take
their living from these sources with
only slight additional feeding from
time to time. Chickens are great de-
strOyers of insects, including many I'm.
furious forms, in yard, pasture and
orchard. They utilize also many
grasses and weeds, and seeds from the
same, that would otherwise be of NO
use. Except In isolated instances the
part of wisdom would be, undoubtedly.
to keep more chickens than all other
kinds Of poultry combined but there
should be, I'm majority Of cases, some
OF all the other common kinds Of poul-
try. 49, N
The review. [volume] (High Point, N.C.) 1908-19??, 1918-08-08
PLAN TO MARKET POTATOES.
Ship Only Carefully Graded, Disease
Free Tubers-Sacks Should Be
Clean and Bright.
(Prepared by the United States Depart
m1ent Of Agriculture.1

(Prepared by the United States Depart
ment Of Agriculture.1
Potatoes should be carefully graded
before marketing, and all diseased, sun
burned, ill-shaped, or badly cut tubers
should be removed. In some instances.
where cooperative marketing is posi-
BILE, it may be feasible as well profit
able to GO even farther than this by
making. two or more grades, accord
ING TO the size Of the tubers. If the
crop is marketed in sacks, they should
he clean, bright and well filed. Loose
lv filed sack present an unattracttve
appearance, and at the same time the
tubers suffer greater mechanical In
Jury through handling.
No fixed rule can be laid down re-
parding the time when the crop can
he marketed to the best advantage.
As market conditions are so variable
from year to year, prices cannot be
nredicted with any degree of certainty
except in seasons when there is q de-
cided shortage In territory which en-
The review. [volume] (High Point, N.C.) 1908-19??, 1918-08-08
Front View of Dehorning Chute Witt:
SIopfng Side Showing Clamps Closed
Dotted Lines Show Open Position.

hornfng with the clippers is that thin
or hard hornssare sometimes crushed
or splintered, resulting In wound
that heals Slowly. This objection is
partly overcome by using clippers that
are constructed with two V-shaped
blades, which, when pressed together,
bring four cutting edges against the
horn, lessening the tendency to crush
or splinter the horn.
"A number Of methods Of restraining
animals during the dehorning opera
ton have been practiced. Where only
a few head are to be dehorned, the
quickest way is to throw the animal
to the ground and hold it or tie it Sc
urely until the horn is taken off.
! When a considerable number of cat
Vle are to be dehorned, it will pay to
construct a dehoSning chute. Plans
of a chute that has proved very salts
factory for this purpose are given
herewith. This chute is made narrow
enough so that the animal will not
have room to, struggle great deal,
and with a stanchionS shaped head
clamp at one end for holding the ami
mails head. After an animal is in the
chute and the head clamp closed a
moose should be placed around the
neck with q loop over the nose. The
head can then be snubbed down to the
peg indicated on the side post. This
forces one horn forward SO as to make
it easily removed. After one horn is
removed the head should be snubbed
to the other side for the removal of
the other horn. A chute of this kind
can be constructed at very low cost by
using scrap material about the farm.
Cattle should never be dehorned dur
ing warm weather when there is dan
ger of the wound becoming infested
with screw worms. The best time to
dehorn is in late fall and early winter
or during the cool weather of spring.
If the weather Is sufficiently cool there
ifs very little danger of the wound be-
coming infested with screw worms.
However, 1t is best to apply some fly
repellent,- such as pine tar or one OF
the coal-tar products to the wound.
The accompanying plans. show the
construction Of two types of simple
and satisfactory dehorning chuteS.
Lie uOtGCu A4ACS III UOLA Typos VI NAWSC
show the head clamps when open, and
the lever in both cases is used for
closing the head clamps after the AMI
mails head is In position. The sides
that are shown in the plans can be
used for either type. The gate is con-
venient for letting the animal out OF
the chute and also for branding and
The review. [volume] (High Point, N.C.) 1908-19??, 1918-08-08

prepared by the United States Depart
ment of Agriculture.) III
The object ole making standards for
poultry is the same ais the object OF
making standards Of weight, volume,
or quality for any product or commod-
ity: that is, to secure uniformity and
establish a series of grades as basis
Of trading in the article.
). In making standards for poultry
which apply in the process, of produc.
ton the principal points considered
are size, shape and color.
Size and shape are breed characters
and largely determine the practical
values of poultry. Many standard
breeds are divided into varieties differ
ing in color, but identical in every
other respect.
Color is not primary utility point,
but as secondary point often comes
in for special consideration. For ex-
ample, a white variety and black va
riety of the same breed are actually
identical i'm table quality, but be-
cause black birds do not dress for the
The review. [volume] (High Point, N.C.) 1908-19??, 1918-08-08

J
market as clean and nice looking as
white ones, it often happens that they.
are not salable. q
When flock of fowls is kept for
egg production only, uniformity in col
or is much less important than
approximate uniformity of size and
type, yet the more attractive appear
ance of flock of birds of the same
color justiies selection for color as
far as it can be followed without
sacrificing any material point.
When a poultry keeper grows his
own stock year after year he ought
by all means to use stock of we'll
established popular standard breed.
BY doing SO and by selecting as breed
ers only as many of the best specimens
of the flock as are needed to produce
the chickens reared each year, "a
poultry keeper maintains in his flock
a highly desirable uniformity Of excel
lence in every practical quality and
with little extra care and no extra
cost can have pleasing. uniformity
In color.
The review. [volume] (High Point, N.C.) 1908-19??, 1918-08-08

small pieces left over and put them in
a glass with a tight cover; keep cool
and dry. Cooking cheese at too high a
temperature makes it difficult Of diges-
ton. When possible, cook it at a low
temperature or in the hot mixture just
long enough to melt it. A tablespoon
full of cheese will add flavor to some
dish, and not even scrap should be
thrown away.
Onions cooked and then baked as an
escalIoped dish with white sauce and
cheese is a very fine dish. Cabbage
cooked in the same way is also good.
Fried Cheese SandWiches.-These
are sufficiently sustaining to serve as
a main dish with a salad. Take thin
slices of cheese, sprinkle with pepper
and salt or other seasoning if liked,
put as a filling into sandwiches, then
brown the sandwiches on both sides in
a little hot olive oil.
Cottage cheese with raspberry jam
makes delicious sandwich filing.
Crackers heaped with grated cheese
and Drowned in the oven or heated I'M
til the cheese melts is most tasty ac-
compartment to cup of tea.
Cheese BaIIs.-Add a dash of TOBIAS
co sauce to small amount of cottage
cheese which has been well seasoned;
make pink with paprika and roll into
small balls. Roll the balls in finely
minced black walnut meats. Serve on
lettuce with French dressing.
flashed Brown Potatoes With Cot
tace cheese.-Chop cold boiled pota-
toes fine and season well with salt,
pepper and onion juice. Mix with
enough milk to help brown when
turned into the pan, which is creased
with some sweet fat or oil. Cook the
potatoes slowly without stirring until
they are brown underneath. Mean
while mix cream with cottage cheese
until it spreads easily, adding chopped
onion, chives, parsley or pimentos,
little leftover ham, or chilli sauce, and
spread over the potatoes; then fold
IKE an on1elet and turn out ON hot
nlatter at once. The acid flavor, IT not
liked in the cheese, may be removed
nv the addition Of a pinch OF soda
when mixing the cheese with the
cream.
Potatoes. onions and corn, all roast
al I'm the ashes OF the fire, develop I'M
tasted favors.
Nu.< 1l>trlo
The review. [volume] (High Point, N.C.) 1908-19??, 1918-08-08

prepared by the United States Depart
ment OF Agriculture.)
The most essential thing in setting
separator for thrashing is to get it
level. Here again the 'thrasherman
should not guess, but should have a
good spirit level and use it at every
setting. To do it's best work the ma
chine must be as nearly level as pos
sible from side to side, and it is gem
orally conceded best to have it level
: lengthwise, although few inches diff
. ference in level between the front and
rear ends Is not likely to be detri-
mental. . If the machine Is set on
soft ground, one or two Of the wheels
may sink further into the ground than
the others after 1T has been standing
for a short time, and the operator
should not forget to watch this point.
4 very slight difference in level be-
tween the two sides of the separator
will make the shafts all run against
the bearings on the lower side and
have a tendency to cause them to heat.
It will also cause the grain constantly
to work toward the low side of the sep
arator and make itsmore difficult for
the cleaning mechanism TO do good
work. Even if the machine is set on
q barn floor, it should be leveled care
fully, for barn floors are rarely pre-
cisely level, and the weight Of sepa-
rator may make it sag in weak places.
The main drive belt should hang
loosely over the pulleys, with just
enough tension to keep it running
smoothly. If it is too tight, it will
have a tendency to pull the separator
out of place and will put unnecessary
strain on the cylinder shaft and box
ings and possibly make them heat or
pull the cylinder out Of line so that
the teeth will not run true.
When thrashing in the open. it is
we'll to pay attention to the direction
of the wind, If there is any choice
in the direction in which the machine
is to be set. It is much more pleasant
for the men working at the machine
If it can be set so that the wind blows
the dust and chaff away from ITEM.
If a steam engine is used, the setting
should be such also that sparks will
be carried away from the separator
and straw stack.
Inc SepararO~ SnOulQ always De
blocked solidIy to prevent vibration as
much as possible and to prevent the
belt from pulling the machine for
ward. It will frequently save some
time If blocks of the right size and
shape for this purpose are selected or
prepared before the >thrashing starts
and carried with the machine from
place to place. Wornout or broken
make excellent blocks.
Cylinder and concaVes.
The problem of adjusting the cylin-
der and concaves is to get them placed
in proper relation to each other, with
the right number and arrangement Of
teeth in the concaves for the grain
that is being thrashed. The adjust
ment should be such as thoroughly to
loosen all the grain from the heads
without cracking or breaking up the
straw into such fine pieces that sepa-
ration will be difficult.
1t is essential that the cylinder and
concaves be adjusted so that each |
tooth is at all shines equally distant |
from the two between which it is pass
The review. [volume] (High Point, N.C.) 1908-19??, 1918-08-08
PLACE SHEEP IN NEW LIGHT
Industry Will Contribute Largely TO
Food and Clothing Supply on Ac-
count of Prices.

The continued prevalence Of high
wool and meat values has placed the
sheep business In a new light The re-
suit will be. that this phase of animal
win contribute materially
to the nations food and clothing sup
ply. It will adso add stability to our
systems of farming and play an impor-
tant part in the more complete utili-
cation of our agricultural resources.
The review. [volume] (High Point, N.C.) 1908-19??, 1918-08-08

-
soak a quart OF fine bread crumbs in
mix mix with 1t cup of shelled pea-
nuts finely ground: add an epp wen
oeaten' and salt and pepper to taste.
14 as the usual meat loaf and bake
abouts as long. Serve with tomato
sauce. Cook pint of tomatoes with
nan an onion, four cloves, a piece of
pay leaf, sprig of parsley and a blade
OF mace. When well cooked, strain.
Put two tablespoonful of butter in
saucepan, add slice OF onion, brown
and add two tablespoonfuls of flour.
When smooth add the tomato; season
with salt and pepper and serve.
Pea Timbales.-Cook a pint of peas
until tender, then mash through col.
ander and beat the pulp to a paste. To
this add two ,well-beaten eggs two
taDlespoonfuls of melted fat, onion
juice; pepper and salt to season. When
Well blended, place in buttered molds
and bake until DONE,
Peas on Toast.-Prepare a rich
white sauce, stir in few cooked peas,
season well and serve on buttered
toast. This is simple and easy dish
to prepare, but most wholesome and
nutritious. Asparagus prepared in the
same way with hard-cooked egg or
two is well-relished dish and very
sustaining.
Sealloped cheese.-Cheese in it's diff
ferent forms is an excellent substitute
for meat. Cottage cheese. which may
be made in the home, is most versa
tile one to use In many ways. Take
any good favored cheese, cut in small
pieces and use In layers in a baking
dish with small cubes of bread; re-
peat until the dish is FULL Beat two
eggs, add salt and pepper to taste and
mix with pint of milk. Pour tais
custard over the bread and cheese and
bake until set. Serve hot as a lunch,
con or supper dish.
The review. [volume] (High Point, N.C.) 1908-19??, 1918-08-08
TURKEYS GIVEN FREE RANGE
Two 1roods In One Flock Are Easy t.
Care for-Larger Number
Is Not Favored.

When two turkey hens with broods
Of about the same age are turned out
on free range together they will re-
main i'm one flock, and this makes it
easier to hunt them up and care for
them. It+is not good plan to have
more than this number of young poults
In one flock, however, as they may aM
try to crowd under one or two hens to
be lowered.
The review. [volume] (High Point, N.C.) 1908-19??, 1918-08-08

ing, and that the concaves be kept
close enough to the cylinder that I'M
thrashed heads cannot get through.
A large majority Of the thrashing
machines of the country are now
equipped with se1f-feeders. It is a
mistake, however. to assume that be-
cause the. feeding is done mechan-
ically the feeder will always deliver
the unthrashed grain to the cylinder
In the proper manner when the bum
dies are pitched on promiseuously and
at irregular intervals. The governor
which controls the feeder should be
adjusted so that 1t will stop feeding
as quickly as possible when the speed
is reduced below normal. By all
means 1t should be adjusted to act
more quickly than the governor on the
engine.
The bundles should be pitched on
one at a time, with the heads toward
the machine, and the distances be-
tween bundles should be as nearly uni
form as possible. In bundle-thrashing
the center, or dividing board, should
nearly always be used to keep the
bundles from piling up into the center
of the carrier. If one man on each
side Of the machine cannot pitch bum
dies in the proper manner fast enough
to keep the machine supplied, 1t will
usually be better to supply extra pitch
ers than to have the two men pitch
two or more bundles at time with
out any regard to the way they fall
in the conveyor. It is hard work to
keep the bundles going into the ma
chine in steady stream, with the
heads I'll pointing in the right direc-
>tion. but unless this is done it is i'm
possible for the machine to do It's best
work.
Cleaning the Grain.
The adjustment Of the cleaning
mechanism and the proper direction
of the blast from the fan to separate
the grain satisfactorily from the chair
calls for more skill on the part OF
the operator than anything else In
connection with the operation OF
thrashing machine. One Of the main
duties Of the man in charge Of the sep
arator is to see that the grain is as
nearly free as possible from chaff
and weed seeds before it s~delivered
from the machine. At the same time
he must see that the amount which
goes back in the tailings elevator to
be rethrashed is kept low and that
the loss occasioned by grain being
carried out of the machine and into
the stack is eliminated as nearly as
possible. The condition Of the grain
and the construction Of different
makes Of machines are so variable
that it is impossible to give any def
mite rules In all cases: However, an
operator who knows the function Of
each part of the cleaning mill; how to
make all adjustments, and does every
thing possible to maintain the proper
speed, should have no great difficulty
In saving practically all the grain and
It well at the same time, If
be will examine the machine frequent
" to see just how much stuff each
part of the cleaning mechanism is
handling and the amount and char.
acter Of the tai1ings. The quantity of
tailings should be small and they
should contain very little plump grain
and light chaff.
The review. [volume] (High Point, N.C.) 1908-19??, 1918-08-08

KITCHEN
CABNE T

Oh for a booke and a shadvsnoalra
@lther In doors or out:
Win the green leaves Whispering over
O., the street cryers all ahout
MuSre I male read all at my ease
6otn Tor the newe and olde:
ror 2 aoiiie good booke wherein to
La better to me than golde.