davidaulloa/AmericanStories huggingface dataset:
Amarillo daily news. [volume] (Amarillo, Tex.) 19??-current, 1918-09-20

accepted thaf "a nation
Countries. uks udigll
Hffan and faffru oH
clever ultF
t0rrFer. raffer-echn
.H eEraedinriy bad taste
flafluu that can cause
tfrHara rh and leYlty
SHINES lusi al brahfiy.
De- l0f REGARDED lightly
Amarillo daily news. [volume] (Amarillo, Tex.) 19??-current, 1918-09-20

hsHiNGTON Sept Do The
second section Of todays casualty
llst contains l5i names. divided rs
follows Killed ir action. 1Z MISS
iug .n action. 90 wounded severely.
49, lied % disease e. died u
wounds. IL died Of accident and
other causes. . wounded slightly. e.
Died Of wounds Private Tracey
Moore. san Antonio Tex
Died Of disease Corp willis -
fasnY. nvars OKLA Corp Denver
OC'ium. Seminole Okla
Wounded severely Private Nor
ris iDschitr san Domingo. y NJ
Private Albert "a Porter. Cleuw0od.
Tex
Amarillo daily news. [volume] (Amarillo, Tex.) 19??-current, 1918-09-20

WASHINGTON. Sept o. The
war department requests fI1t the
foll0amg additions be- made Oh the
casualty list released ,or publication
in r,day Morning newspapers
Private William u Roberts Prov
uro. Okla. previously reported
sorndod. now reported KILLED iu ac-
ton
Private August strrolczvk 81 He'd
wig Ten. and Private William Ba-
CON Jermyu. Tex. previously re-
ported mlssing lu action now are re-
ported as returned 90 duty
pfvafe Leon Harris. Str1fford.
OIL. previously reported missing
un rfion. is nov reported wounded
m l.iion.
Amarillo daily news. [volume] (Amarillo, Tex.) 19??-current, 1918-09-20
BLUE
TAKE A CALOTAB
Taking the New NauScalc~~
Calotnel

Dr. Sou have not tried Calotahs
r.H hove delightful surprise
.HafHE YOU The wonderful liver
licensing aud system purifying pro-
Herfiss of caiomel the doctors "a
r0r.fs among all medicines. may nov
1r enjoyed without the slightest I'M
..'. I1'uH-s one Calotab al bed
iWr with swallow of water. that's
l| 500 nausea. nor the slightest an
rIsaHa"f effects You wake up in
.h" morning feeling fine. your liver
OIransed. rour system purified. and
Tiiu o hearty appetite for breakfast
fa' what you please. 60 where you
o. ease no restriction or habit or diet
ta.oiahs are said only In original.
sealed packages. price thirty five
cents Your druggist recommends
and guarantees Calotabs and will re
fund your money u yon are not de-
lighted win them ADV
Amarillo daily news. [volume] (Amarillo, Tex.) 19??-current, 1918-09-20

the death Of HIS wife. Mr. Reed
sought % locate the woman OF his
dreams. iiis letter found her and
IN reply. she informed him that she
was married and then rearing fam
ily OF children. Another letter was
sent Mrs stotter bat II remained
unanfwercd until this summer when
she wrote him 81 the death some
time ago OF her husband. and the
correspondence .of the two was re-
sumed
M Reed was born In fS45 and
his bride a summer later.
From the time OF their last meet
Ing until the present. sixty years
have elapsed.
Mr Reed tells the story In these
words
lie Tells Story.
We met In 1853 when G. W.
Morris. the father Of my present
bride. with bis family. came into the
neighbOrbOod where my father had
moved a few years before. and |
soon became strongly attached 20
the two oldes, Morris children. VII
liam and his sister Sarah. especially
sarah The death Of my father and
the civil War caused our separation.
In 1881 ! tried 10 see my lady.
but not being formally presented,
she would not see me.
After ! returned from the war
found and married another worthy
one and reared a large family. MY
lady also married another soldier
boy and became the mother OF a
family
we knew but little % each other
from that time until today. when
We met for the first time in sixty
one years
Eve nov hope 10 travel the rest
~ our lives way together. with CON
tinued thanks 20 God for such
blessing"
Both have a number OF children.
Mr. Reeds daughter is Mrs. c. G.
kopaos. wife OF the proprietor or
the Liberty Cafe OF this city. and he
also has son here. L. L. Reed.
Amarillo daily news. [volume] (Amarillo, Tex.) 19??-current, 1918-09-20

WASHINGTON. sept ~ - The
narine corp casualty liz; Tor TODAY
'0ui1ins nine names divided as foil
lows Killed N action. . died o..
wounds. 4. wounded severely.
Amarillo daily news. [volume] (Amarillo, Tex.) 19??-current, 1918-09-20

Aiss sophia Nyers returned Tues
daf from the Burkburnett oil fields
where she had been for some time.
and while there sold a. zoe worth
20 all stock in the Centerfield un
company % that place
Amarillo daily news. [volume] (Amarillo, Tex.) 19??-current, 1918-09-20

Included IN he foregoing iisis are
me uames OF AT Casualties reported
from either TEXAS. New Mexico or
oklahoma.
Amarillo daily news. [volume] (Amarillo, Tex.) 19??-current, 1918-09-20

MEMBER or TIE ASSOCIATED
pfr.sg

special Associated rrsss LEASED
Nirn Services.
South Bend news-times. (South Bend, Ind.) 1913-1938, 1918-09-11
Drying Fruits and Vegetables
BIZ Mrs. Christine Frederick,
The Distinguished Authority On Household Efficiency

slices or strips Of uniform and convenient
shape Then follow the 'blanch" and the
cold dip just as in canning. The blaneh-
ing gives the foods last thorough cleans
ing. and softens the fibre so there is better
evaporation during the drying process.
The cold dip helps retain the original color.
The pieces should then be dried with a
towel or in the sun and then put into the
dryer and dried for as long as necessary.
The exact time will depend on the kind
and thickness OF the product Vegetables.
when taken from the dryer, should be brit
tie. but not so dry as to snap or rattle;
fruits should be leathery and pliable. II
dried too hard they will not take their
natural shape after Soaking: if not dried
enough they will mold
Trays OF foods may re dried rapidly by
the aid Of an electric fan. When the cost
Of current is low this method is cheaper
than heat from stove especially a gas
stove. The trays are stacked together and
the fan placed az one emu, so that the air
from the fan may blow directly on the
foods. II takes but a short time to dry
sliced string beans or potatoes, and even
partial use Of the fan hastens the drying.
Dried products easily use up the odd
size empty containers about the home
Old baking powder cans, coffee and
cracker tins, imperfect glass jars, etc, may
be used to hold them. Strong paper bags,
too, or paper containers such many
foods are bought in. may be washed, dried
and used for containers. The joint be
tween the can and its top should be sealed
with a strip of paper; other containers
may be sealed with melted parrafne put
on with brush.
While the foods are drying they should
be stirred ana turned and the smallest
and first dried foods removed Then,
after drying they should be stood in open
boxes for a couple Of days and sorted
over to see that all pieces are we'll dried
before the final packing. This sorting is
called conditioning" the product Paper
bags should be tied tightly with a string
and hung in the air. The whole idea must
be TO keep the dried product free from
moisture which will mold them, and from
insects which may eat or lay eggs in them.
Here are few standard recipes for dry
ing the most popular products:
DRIED SWEET CORN.-Select small
South Bend news-times. (South Bend, Ind.) 1913-1938, 1918-09-11

and banch minutes in steam; cold-dip
and dry in sun or stove heat
BERRIES.-Pick over and handle with
great care. Spread in single layer and
dry very slowly from 4 10 hours. Start
at ITO degrees and raise to 125 degrees in
hours; then raise TO 140 degrees and
maintain 2 to hours longer.
PEACHES-Cut in halves. remove
stones and place pit surface up, dipping
into salt solution as for apples. Dry TO
hours at temperature from Ito TO $50
degrees. If peeled product is desired
loosen skins with solution OF ounces I've
TO AZ gallons water. Plunge the peaches
into this boiling solution until the skin
cracks. Then remove and wash in four
changes Of cold water and rub until skin
comes off Cut into halves and dry.
APPLES. PEARS AND OUNCES
Pare, core and slice. To keep light col
ored, dip each piece as prepared into a
solution Of teaspOOnfuls Of salt to 1 gal
Ion water for 1 minute. Or core the
whole fruit after pairing and slice into thin
rings Dry four TO six hours at 10 to $50
degrees. Pears and ounces may be
steamed after slicing and before drying.
South Bend news-times. (South Bend, Ind.) 1913-1938, 1918-09-11
The War of the Dust-ClOth
on the Feather Buster

" HE modern housekeeper
scorns TO use the feather
buster Us day is past, she
declares. Its ouIy use was to stir
UP the dust and make it find new
place TO settle. The dust-cloth
wipes II OF and takes it away en-
tirely; therefore. will accumulate
a store Of dust-cloths and throw the
festher-duster out Of the window.
she informs you with naive frank
ness.
Truly, 10 know the correct way
Of busting is 10 learn the real foun-
dstion OF all domestic wisdom. You
earn that real busting. duslmg that
actually cleans the furniture and
does not merely stir the militant
microbes into increased activity. is
not done by tickling the exposed
surfaces with feathers. bur by
hand-work.
At least, the fastidious and care
full housekeeper viii greatly prefer
10 have her rooms cleaned by hand
with a simple cloth TO any other
method A room that is cleaned
thoroughly by an old-fashioned
sweeping. explains Mary H. Kraut.
q well-knOwn expert on household
matters and then. after the dust
settles. il IS carefully wiped or by
hand with soft cloth. has a fresh
ness and brightness about f. that
IL attained in no other wav
Copyright. 1917
South Bend news-times. (South Bend, Ind.) 1913-1938, 1918-09-11
Eating Shark Meat to Smash
the High Cost of Living

sible source Of a new meat supply
be ignored by the woman who
really wants TO help win this war.
soon il is hoped that planked
shark steak will serve as the piece
de resistance at fashionable din
ners. That 10 will be featured on
the best hotel menus needs no
prophet 10 fOretel. because there
is nothing that contains so much
nutriment. pound for pound. as
shark meat. It's delicate favor.
other epicures have declared. is un-
surpassed by the tenderest OF lamb
chops
Without fear Of contradiction.
then. we may safely put shark meat
OF the man-eating variety into the
same delectable class OF sea foods
as crab meat and Holsters. There
is no greater compliment it could
receive than this
Long ago the leather made from
shark skin was thoroughly tested
and found especially durable and
quite satisfactory for many pur-
poses. So. il the once despised
shark is 10 give us food. leather
and oil. il behooves us 70 boom the
shark industry Shark meat n
plentiful. easily obtainable and in
expensive. II has a dainty. appe-
thing flavor. and fits more nour-
ishing than beefsteak or a genero-s
dish Of ham and eggs What more
can you ask
South Bend news-times. (South Bend, Ind.) 1913-1938, 1918-09-11
Your Eyes Health and Beauty
b. Lima CaUaLieni,
The Most Famous Living Beauty.

TOO long a gaze in one direction IS
strenuous on the eyes. and staring
- is distinctly abnormal condition
nize thing too closely the muscles OF
your eyes undergo a strain. In a short
time. perhaps before you are conscious OF
It, black splotches appear before yous
vision, and you are in the act Of squirting
This signifies that you have exerted too
much strain upon a single set Of muscles,
and your eyes need rest.
II you are out on pleasure trip. or even
il you are at home. and you find that you
squint or press your eyes. take some meas
ure for relief at once. These acts become
habits if you continue them. and the habit
OF squirting is not only injurious 70 the
muscles OF the eyes, uncomfortable for
you, but also unbecoming and irritating to
those around you.
You squint because your eyes hurt you
and are in need % rest. In your walks
and when you rest never look too hard.
II you try to distinguish distant objects
you subject the muscles of your delicate
YOU find yourself looking hard. close your
eyes for a minute or two and put your
hand over them A little respite in the
dark will do them good.
Do not open your eyes to the light too
suddenly, because you thus make the
pupils OF the eyes-the little black round
cavity in the centre-contracr too rapidly
and cause the contracting muscles to work
too hard. Open them gradually.
When you read have your reading mat
ter about one foot from your eyes Don't
boast that you can read from a great dis
tance, for most any person who has nor
NAL visual powers can do that but il is
done only at great expense to the general
wellbeing Of the most delicately construct
ed piece of machinery in the human ami
NAL Once a tiny screw is out Of place the
whole machinery gradually becomes de
fective, and the breakdown is apt 10 come
any time at all One foot from the eyes
brings the reading matter sufficiently close
10 involve no undue strain on the muscles.
When you are reading or when embrOid-
ering or knitting seek a spot sufficiently
shady not to affect the comfort OF the eyes.
IN such a spot the rays Of light are uni
South Bend news-times. (South Bend, Ind.) 1913-1938, 1918-09-11
The Real Difference Between
Recreation and Rest

THOR most OF US. whether we
work in the home or I'm the
office. the real need which We
experience at stated intervals is not
for rest but for recreation. This does
not mean, necessarily. a cessation Of
activity but a state OF freer activity
and a wider range OF interests.
The man who works in the bust
ness Office must work in a cramped
huddled position at his dest for long
hours a. time He needs 70
straighten UP and stretch his tired
muscles, while at the same time he
can engage IN exercising the unused
ones.
In the home the woman who hsS
been taking countless steps up stairs
and down stairs and back and forth
throughout the house needs to en-
large the scope OF her activity. Her
arms and brain want a chance TO
work She does not need merely a
muscular relaxation which leaves
her limbs refreshed but her brain
unsstisfed and weary.
The schoOlboy a. his studies needs
not so much a rest ss a lOOseLing
OF the pressure that is daily and
hourly being put upon him by the
jealous teacher. anxiou 10 develop
the child mind as far a it can go.
He feels that the teacher IL watching
South Bend news-times. (South Bend, Ind.) 1913-1938, 1918-09-11

But for quite some time various
authorities have differed matert
ally as to the respective methods
OF dust-cloths and feather-dusters
Just as they still do over the best
way of making coffee. Il Is the
earnest advocate OF the feather
duster who protests that the weight
of the hand in wiping the cloth over
the furniture leaves lines and zig
Gags on the different articles.
Furthermore. she contends that
the dust-cloth cannot dislodge the
dust thoroughly from the multitude
Of tiny crevices that are frequently
the hsrboring place for unsightly
mounds OF dust and debris. More
over. this same opponent OF the
dust-cloth argues that a few more
microbes flying around can hardly
add any appreciate desdliness TO
an atmosphere that is already reek-
ing with them There is no escap-
Ing them. anyway. and a few thou
sand more or less shifted around
cannot alter the status OF the mil
lions that are floating about and
being swallowed without harm by
the unconscious members Of the
household.
On the other hand. the users OF
the feather-duster cite the unQues-
tionable ease and dispatch Of their
method And In addition TO the
rapidity with which The task may
be accomplished. they point with
South Bend news-times. (South Bend, Ind.) 1913-1938, 1918-09-11

and freshly gathered ears. BlanCh on cob
in steam or boiling water, using 1 teaspoon
ful salt to l gallon water for from to 10
minutes to set the milk. Cold-dip and
drain thoroughly Gut off half the kernel
with a sharp knife and scrape off the re
mainder, excluding the chaff Time OF
drying q hour. Start at temperature OF
10 degrees and raise gradually 10 145
degrees.
GREEN STRING BEANS.-Select only
young perfect beans. String and cut mot
snap into pieces from 4 to 1 inch long.
Blanch to 10 minutes in water 10 which
p teaspoonful baking soda TO / gallon
water is added Cold-dip: drain Time
OF drying TO 3 hours Start at 10 degrees
and raise 20 145 degrees gradually.
LIMA BEANS-Sheu. wash. blanch to
10 minutes: cold dip; remove moisture;
drying time to So hours. Start at 10
degrees and raise TO 145 degrees.
CARROTS, PARSNIPS-Scrub and pare
skin. Slice ls-inch thick Blanch min
utes; cold-dip and dry Time. 212 TO 3
hours. Temperature lilo TO $50 degrees.
SPINACH. PARSLEY AND OTHER
HERBS.-Wash carefully. remove leaves
South Bend news-times. (South Bend, Ind.) 1913-1938, 1918-09-11

~ considering plans for saving food for
future Winter use. the housekeeper
must not overlook drying, or "dehy-
irating at home-the oldfashioned
method which has been revived with such
success Does drying take the place OF
,snning?" IS a question often asked. No,
put dryIn- should supplement canning.
DRYING is very simple. The products so
prepared take up very little storage place.
There. is no need for cans and jars which
are so scarce and high priced Drying re-
luires no expensive equipment.
The three forms of drying are: Sen
trying drying BY artificial heat. and dry
ng by airblast or electric fan.
The work Of drying in the sun must be
ione on sunny. dry days, when it is bright
and not. The slices or pieces may be ar
-anged on plates or preferably, trays Of
muslin or wire netting. and covered with
muslin TO protect from flies and the eggs
OF insects. Trays may be made cheaply
by using strips Of light wood three-quarter
inch thick and two inches for the sides
and ends. ard fitting with cheesecloth or
fine wire netting A number OF trays may
be made the same size. fitted into cheap
stand and covered with a muslin curtain
when in use TO exclude dust and insects.
The same trays that are used IN the, sun
may be used on top OF the stove if set in
some kind OF rack which will allow the
hot afr from the stove or the oven to circu-
late through them. In some cases it Is
best 10 use very large tray, as wide as
the whole stove top. and hang the tray
over the TOP, by a rope or wire. at
height Of about six inches from the top.
II an oil GtOve is used the drier must be
fitted with a bottom OF galvanized iron to
prevent the oil fumes from penetrating
into the foods and rendering them I'M
pleasant. The commercial forms OF dryer
20 be used on the stove all consist OF
racks fitted into a supporting stand: some
have water pans at the bottom
The preparation OF foods for drying is
most important. Root vegetables must be
peeled no earthly flavor must remain. and
scrupulOus cleanliness observed. as one
decayed piece viii spoil a whole batch.
glass knife which does not discolor IS good
for pairing. especially fruits Cut into thin
South Bend news-times. (South Bend, Ind.) 1913-1938, 1918-09-11
. Why Not Be an
Economist in Dress?

always beautiful and is usually ap-
propriate for almost any occasion,
but it sometimes involves a diff
cult proposition in laundering In
such a case black or dark blues will
be found both serviceable and be-
coming. There are women who
look quite stunning when CARRIED
all in black, while on others It
brings out all the heavy lines Of
their faces and shows up innumer-
able faults in their compilations.
Another good rule is to cultivate
simplicity in the purchase OF all
your gowns. Simple lines are al
ways in the best of taste and are
usually the most becoming. A
woman should also carefully avoid
any extreme of fashion which may
date her garments and make of her
purchase, as one authority on dress
puts e. strictly an annual"
The wise economist must also
guard against being so economical
az first that her well-msant efforts
end in the most foolish extrava-
gance OF all. For instance. she may
decide that she can go through the
season without that new frock
which she knows she needs. only 20
he obliged az the very emf 10 buy
one in a hurry for some special
occasion when she feels new dress
Is an actual necessity-she really
could not go otherwise
And so she buys the dress. only
% ind that she can only wear It
once or twice more until she puts
- sway for the future. To her dis
NAV she discovers that In the fol.
lowing season. when she resurrects
the dress It is hopelessly old style
and entirely out OF date Before
She can have any wear out OF It at
an The dress must be made over
completely
Lastly. the sin % boarding must
ne avoided Don't save a pretty
dress Tor some special occasion.
only 70 ind tina, the months have
slipped BY without the dress being
worn a single time This is not
uaiy foolish but Is criminal. The
dress might be stolen or even
burned. wouldn't you be sorrv
than Won had never had any pleas
Ire or wear OUT OF that dress?
4 true economist In dress learns
early the value OF being neat IN
little thiags She always attends
20 small repairs ia her clothes
Ter gloves are always immaculate:
ner underwear and stockings in per
;ect condition and her boots neatly
sMned Only IN this way can her
clothes be conserved for really use
fui ana economical wear.
South Bend news-times. (South Bend, Ind.) 1913-1938, 1918-09-11

H1EAN IL toAAco 70 the HdlISI
M OF buying clothes, a woman
" is .proverbially wasteful.
she will foolishly economic in the
material for her rev suit. and then
spend ali she saved In buying ex-
pensiVe collars and fripperies to
lone up its unsatisfactory appear
lnce.
What she should have done was
= put all she could possibly az.
ford into a suit made OF hrst-class
material. with a becoming cut and
A Style that IS unquestionably new
and good. Let the accessories wait.
Or go without them entirely. A
well-msds dress OF good material
needs but little IN ths way OF &C
cessories to make Il pretty.
There are several valuable rules
which T. would be we'll for the
economist IN dress 70 follow. The
arst is 10 have few dresses. rather
han many. OF =oOd material and
cut On the other hand. YOU should
have az many shoes rs YOU can ar
ord. as we'll as a generous stock
u good underwear Nothing so
adds 20 ones sense OF decency end
well being as this last item alone
A home dressmaker. too. IS
Ereat aid in'making up simple home
trocks and IN concocfag dainty
underwear AZ little expense. But
ne most important thing Of ali is
10 keep in mind The absolute ne.
csssity for a uniform color schome
Beginning with der urderskirt.
woman who wants TO be tasteSully
dressed should make II her business
20 see that all her clothes are as
perfectly matched as tie Iimita.
ions OF her time aud parse will
permit
This does not mean thar every
hing must run 10 pale green or
70 neutral buns and drabs in order
20 harmonic There IS 10 need
to use wards OF 5kby RIBBON IN pink
and blue TO run taru1gh you- uU-
f---..--.
South Bend news-times. (South Bend, Ind.) 1913-1938, 1918-09-11

N A TENDER, young. man-eat-
~ ing shark is the finest
L = shark OF any kind that
have ever eaten declares Russell
J. Coles, writing from the head
quarters Of the sea-fOod plant ct
Cape Lookout. North Carolina
10 the Department of Fishes of the
American Museum of Natural His
tory. For experimental purposes,
Mr.. Coles made an entire meal off
this shark. and discovered that its
flavor was quite as delicious and
was remarkably similar to that OF
the big, luscious white silad
Describing the flesh Of this new
dainty as being in color a rich light
pink salmon, be admits that he had
never seen the meat OF any other
shark so colOred. There was" he
b observed. IAN almost round strip
Of nearly black flesh extending
along in the pink flesh on each side
OF the back / ate both the pink
and the black flesh and found both
excellent"
Prejudice and inertia are the only
things that stand in the way, but
the fish dealers say that Of late
shark meat is being consumed in
rapidly increasing amounts. not
alone in the humble home Of the
East Side worker, bur in the pala-
tial home Of the millionaire. as well.
No longer, therefore. can the pos