davidaulloa/AmericanStories huggingface dataset:
Gunnison news-champion., 1918-05-03
MACHINE GUNNER JERTSG d FRtIiCE-
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ders. don't know myself"
II was raining like the mischief.
We .r,lashrd along Il muddy road for
about fifteen minutes. finally stopping
AT the entrance % what must have
been an old barn. In the darkness. |
could hear pigs grunting. Hs II they
had Just been disturbed. In front Of
the door stood an officer in a mack
(macLiurush) The Il. $. VI. went up
to him whispered something. and then
left This officer called 10 me. asked
s name. number and regiment. at the
same time. In the light Of lantern he
ra- morrlHg. making a notation IN a
lIt'lr book
When he had finished writing. he
wh~p"rei
Go Into that billet and wait orders,
and no talking. Underestimate"
| stumbled into the barn and sat on
no one. but could hear men breathing
and moving; they seemed nervous and
re~'l"Ss. know was
During my wait three other men
entered Then the officer poked his
head In the door and ordered:
Pail In, outside the billet, in single
rank"
We fell In. standing at ease. Then
he commanded:
Squad Shun! Number!'
There were twelve Of us.
"RIght-Turn! Left-WheeI, Quick
-MHrrh," And nway We went The
rain was trickling down my back and
| was shiyeriug from the cold.
With the officer leading, We must
have marched over an hour. plOwing
through the mud and occasionally
stumbling into shell hole in the road,
Gunnison news-champion., 1918-05-03

when suddenly the officer made a left
wheel. and we found ourselves in sort
of enclosed courtyard.
The dawn was breaking and the
rain had ceased.
In front OF us were four stacks Of
rifles, three to a stack.
The officer brought us to attention
and gave the order to unpile arms. We
each took u rifle. Giving us "Stand Mt
ease" In a nervous and shaky voice.
he informed:
Men, you are here on a very solemn
duty. You have been selected as a
firing squad for the execution of a SOL
der, who. having been found guilty
OF grievous crime against king and
country. has been regularly and duly
tried and sentenced to be shot at 3 :2S
n. IN. this date. This sentence has been
approved by the reviewing authority
and ordered carried out. 1t Is our duty
TO carry on with the sentence of the
court.
There are twelve rifles. one of
which contains blank cartridge, the
other eleven containing ball cartridges.
Every man Is expected to do his duty
and fire to kill. Take your orders from
me. Squad-'Shun!
We came to attention. Then he left.
My heart was Of lead and my knees
shook.
After standing ut attention. for
what seemed a week. though in reality
II could not have been over five min
utes, We heard low whispering in our
rear and footsteps on the stone flag
ging Of the courtyard.
Our officer reappeared and In a low.
but firm voice. ordered:
"About-Turni'
We turned about. In the gray light
Of dawn, a few yards In front of me, l
could make out a brick wall. Against
this wall was dark form with a white
square pinned on Its breast. We were
supposed to aim at this square. To the
right Of the form noticed white spot
on the wall. This would be my target.
"Beady! Aim! Firer"
The dark form sank Into q huddled
heap. My bullet sped on Its way, and
hit the whitish spot on the wall:
could see the splinters fly. Some one
else bad received the rife containing
the blank cartridge, but my mind was
at ease. thsre wes ~ blood Of Q
, Tommy On my 6kA92
Gunnison news-champion., 1918-05-03
CHAPTER XIV.
The Firino SQUAD,

A few days later had orders to re-
port back to divisional headquarters,
about thirty kilos behind the line. I
reported to the A. P. n. assistant pro-
vost marshaD. He told me to report
to billet No. IS for quarters and "a
tons.
1t was about eight O'Clock at night
and / was tired and soon fell asleep in
the straw Of the billet. 1t was a mis-
cradle night outside, cold. and a drizzly
rain was falling.
About two in the morning I was
awakened by some one shaking me by
the shoulder. Opening my eyes saw
Q regimental sergeant major bending
over me. He had lighted lantern In
his right hand. I started to ask him
what was the matter. when he put his
finger to his lips for silence and vhis-
pered:
Get on your equipment, and, with
out any noise, come With me-"
This greatly mystined me, but I
obeyed his order.
Outside Of the billet I asked him
what was up. but he shSt me up With :
Don't AK auestiona ia sesinse e.
Gunnison news-champion., 1918-05-03

own medicine. Our boys are going over
the top at dawn OF the morning to take
their trenches. Well give 'em taste
Of cold steel with their sausages and
beer. YOu just sit tight now until they
relieve you. I'll have to go now, lad,
q IT'S nearly time for my relief, and I
dop't- want them to see me a-taIkin'
with you. So long. laddie. cheero.~
/ With this the sentry resumed the
pacing Of his post. Ia shout ten min
utes' dine be w1s relieved. and \ D
company uaan took s:place.
Looking into the opardhsase, the
sentry 9cticed the covering attitude of
Lloyd. and. with sneef. said to hin:
-1nstead of whinefing b tAaf cor
~. y0a ossht 10 b sasine your pxzS-
FefA ms buily cOuscffpts like you
uhat.s spoilin' our rscord. We've been
out here nigh onto eighteen months.
un1 yosase Tie nfst mn 10 dG6sg1 LIS
post ne vhoss. takhi hileas Y ikdsxir
The Fargo forum and daily republican. [volume] (Fargo, N.D.) 1894-1957, 1918-11-29
The Table

Apple Dumplings-One cup sugar
Drown is besD; one-half cup butter.
one one cup water. Boil to a good slrup.
Slice and dice two small tart apnies
Make batter of one cup flour one
tablespoon baking powder. a nincb
SAT- add water to make a$soft barter
Add diced apples to batter. Drop into
not strip one spoonful at time,
Bake 20 minutes or until apples are
soft. Add any flavor preferred. To be
eaten with whipped cream or sugar
and cream. This will serve four or
five persons.
Rice Bread-Two eggs, one table
spoon melted butter substitute. one
cup cold rice, one cup corn meal, one
half cup flour, one teaspoon baking
powder, one-half teaspoon salt. one
and one-half cup milk. To the beaten
egg yolks add the milk and the but
ter, rice, corn meal and flour. beat
thoroughly, add the salt and baking
powder and last, the whites of the
eggs beaten, Pour into shallow pans.
Allow the batter to spread one inch
thick: Bake in moderate oven one
hot.
Fruit Juice DISSERTATION there
are any juices left of any fruit mix
them and-put sugar or syrup to taste,
then thicken with cornstarch or part
rice flour, let cool and serve with milk
or cream. 1t makes a fine pudding
for dessert.
The Fargo forum and daily republican. [volume] (Fargo, N.D.) 1894-1957, 1918-11-29

piece OF channels in turpentine. Sat
urate the paint with the turpentine.
If it proves obstinate. wait a few
moments, then rub gently with Il
putty knife.
In Cold Weather, IL 1t is neces-
sary to hang out wet clothing, rub
your hands with glycerine or sweet
oil, and you will not feel the cold
SO badly.
Bathtub Cleanser (also burnt pans)
For bathtub, zinc, etc, take parts
Of chlorinated lime and common
baking soda. Mix with n little
warm water to form a. paste. Clean
tub, etc, with a brush or old broom;
let It remain on for one-half hour,
then wash off with cold or hot wat
er. Same with zinc; use rag.
For a pan that has been burnt
sides and bottom: Pour cold water
In It till full. Take equal parts Of
the soda and lime. Mix with a little
warm water then put 1t In the pan
full Of cold water. Let this stand
over night. In the morning wash
the pan; you will be surprised with
the results.
1t is fine to use on all pans as a
cleanser It will not clean brass.
The Fargo forum and daily republican. [volume] (Fargo, N.D.) 1894-1957, 1918-11-29
Breads,

:Buckwheat Bread-Pgt into heat
ed bowl one tablespoon of butter or
substitute, one-half teaspoon of salt,
two tablespoons of corn syrup or mo-
lasses and one-half pint of scalded
milk. Add one yeast cake mixed with
one teaspoon of sugar and one-fourth
cup of lukewarm milk or water Now
add two cups of buckwheat -four ana
two cups of whole wheat -four.
knead on a Toured board, then place
in a creased bowl, cover and allow to
rise. Shape into loaf. Place in a we'll
creased tin and allow to rise again.
Bake in moderate oven one hour.
Original Bread Recipe-PIace one
tablespoon OF salt with one cup of
corn meal in a mixing bowl, pour over
enough boiling water to moisten the
mixture, but not enough to make a
batter; when cool add two table
spoons corn syrup, two of vegetable
shortening, one cup milk, one-half
cup water, two and one-haIf cups rye
-four and five teaspoons baking powder.
Beat well, adding water If neces-
sary, place in creased loaf pan. smooth
over the top with wet knife, put in
a warm place for 80 minutes then bake
in moderate oven about Ione hour.
The Fargo forum and daily republican. [volume] (Fargo, N.D.) 1894-1957, 1918-11-29
Some Good Pies

Mock Pumpkin-One' cup mashed
sweet potato, one egg, one cup milk,
spoonful salt. cinnamon, dash of
cloves, allspice and nutmeg; one ia
blespoon flour. Pour in crust, bake
Mock MInce Pie-six soda crackers
pounded fine. two eggs, two-thirda
cup vinegar, one cup molasses, one
cup sugar, one-half cup shortening,
one cup raisins chopped fine; spice of
ali kinds; little salt. Makes, two
with other ingredients. Make pie with
two crusts.
Pumpkin Pie without Eggs-one
cupful cooked pumpkin. one large ia
olespoon flour with one-half teaspoon
or baking powder, scant one-half cup
sugar, one cupful sweet cream and
milk mixed, a little ginger, cinnamon,
nutmeg and pinch of salt.
surprise Pie-Make a good crust,
raw pumpkin enough to make it one
half Inch deep. over this put three
tablespoons -four, seven tablespoons
water, one-half cup sugar, one tea
crust or log cabin top.
Pie Crust Like Mother Used to Try
to Make-One cup barley flour, one
half cup wheat -four, One-half cup
corn -four; one-half teaspoon salt,
one-third cup lard, one-third cup but
ter substitute. cold water. Sift dry
Ingredients together twice, chop in
the. shortening, ada cold water to
make stiff paste.
der; press through fine sieve. To ev-
cry cupful Of carorts use one egg one.
cupful sugar, one teaspOonful each
cinnamon and ginger Cor to suit
taste), pinch of salt, tablespoon -four.
Add milk till thick like cream. Bake
in deep piepan.
The Fargo forum and daily republican. [volume] (Fargo, N.D.) 1894-1957, 1918-11-29
sUcAR. sAVING DESSERTS.

Baked Custard-One quart milk,
three or four eggs. one-quarter cup
sugar, three tablespoons sorghum or
syrup, three quarters teaspoon salt,
one half teaspoonBvanilla. Scald the
milk, add the sorghum or syrup.
Beat the sugar, eggs and salt togeth-
err. Add to the scalded milk. Add
the vanilla; pour into custard cups.
Set in pan and partially surround
with water. Bake until the custard
Is firm.
Junkat-Three cups milk, three
quarters cup light syrup or honey,
one teaspoon vanilla. one junket tab
let, one tablespoon cold water. Heat
milk and syrup in a double boiler
until lukewarm. Crush the junket
tablet and dissolve It in cold water
and add to milk. Add vanilla and
stir thoroughly and quickly. Pour
at once into glass serving dishes and
let stand undisturbed until firm, then
chill. Serve with fresh or canned
fruit or CRATE nutmeg over surface
and serve with cream.
Peach Bavarian Cream - Three
tablespoons gelatin, one-quarter cup
cold water, ne-quarter cup boiling
water one cup light syrup or money
ono tablespoon lemon Juice, one cup
peaches cut in small pieces, one cup
whipped cream.
Soak the gelatin in the cold water
and dissolve 1t in the boiling water.
Add the sweetening, the fruit and
the lemon juice. Chill the mixture
and when it begins to thicken fold
in the whipped cream and turn it
into a mold. Serve with or without
soft custard.
Prune and Raisin Pie - Twelve
prunes. quarter cup raisins,
one-half cup light syrup, one cup
prune lice, one tablespoon vinegar,
one tatylespoo bitter or substitute,
one tablespoon -four.
Wash prunes and soak overnight
In cold water enough to cover them.
Cook slowly until soft in the same
water. Remove stones and chop
The Fargo forum and daily republican. [volume] (Fargo, N.D.) 1894-1957, 1918-11-29

cups graham, whole wheat or bar
ley flour, two thirds cup corn flour.
one level teaspoon salt, one-half
cup corn syrup, one cup sour milk
one tablespoon oil or fat, one round-
ing teaspoon soda dissolved in sour
milk. Mix and sift dry ingredients.
Add to sour milk Onto which has
been dissolved soda), oil and syrup.
Oyster Soup-One dozen oysters,
one rounded teaspoon butter, one
taste.
Drain oysters and chop very fine.
Put back In the liquor and let them
boil up three times, skimning each
time. When done, strain and to the
liquor add the milk, in which the
cornstarch has been soaked. Just
before serving add the butter Clam
soup may be made in the same way.
The Fargo forum and daily republican. [volume] (Fargo, N.D.) 1894-1957, 1918-11-29

ounces. Pare, core, cut into SLICES.
Barely cover with boiling water. Sim
mer until tender. Skim out the fruit
and add parings. but not cores. cover
and simmer one hour. Strain, and TO
pint of sugar. Stir until dissolved.
Bring quickly to boiling point 10 min
utes, Swimming well. Put in ounces
and boil till clear and red. Then put
in glasses and stand in sunshine.
Ounce Jelly-Quinces make deli
cious jelly by following apple Jelly
The Fargo forum and daily republican. [volume] (Fargo, N.D.) 1894-1957, 1918-11-29
BREADS.

Spoon Bread-one cup cornmeal,
two cups hot water. one cup milk,
one teaspoon salt, two tablespoons
shortening, two eggs.
Put hot water and milk in double
boiler, add cornmeal; heat and cover.
Beat whites OF eggs separately. Beat
cornmeaI In double boiler and turn
into mixing bowl; add shortening,
yollSs of eggs and beat. Fold in
The Fargo forum and daily republican. [volume] (Fargo, N.D.) 1894-1957, 1918-11-29
AnpLa. Crana Butter

qts. of cored and sliced apples.
pouad sugar and Ia cups strip,
! pint grape juice, teaspoon CHINA
mon, IA teaspoon salt.
Cook apples in double boiler with
out adding water until soft. Then
put in preserving kettle, add grape
Juice, sugar strip and salt.
Cook slowly ntil thick. Be careful
not to scortch. Stir in cinnamon.
The Fargo forum and daily republican. [volume] (Fargo, N.D.) 1894-1957, 1918-11-29
Canninn md prenervInr.

! HOme-made Grape Wine-TWenty
pounds Of grapes, ten ponds of sugar.
six duarts>of boiling water. Stem ami
mash grapes in a stone crock, pour
boiling water on and stir up we'll Let
stand three days, put In bag and
drain. Put sugar In juice and stir up
WE'LL let stand nine days Skim and
stir W svery morning, then pour in
Jug and cork
Ounce Preserves Wash and wipe
The Fargo forum and daily republican. [volume] (Fargo, N.D.) 1894-1957, 1918-11-29
CANNING AND PRESERVING.

LsAFNTNi4NG AND PRESERVING
Green Tomato Mince Meat can
scarcely be told from the real thing
One gallon green tomatoes chop
ped. Measure juice, add as much
water as juice you throw away. Boil
an hour. Add one-half pound each
OF seeded and seedless raisins, one
and one-half pounds brown sugar
(part or all corn syrup can be used,
one~third cup vinegar, one table
spoon each OF cinnamon, cloves, all
spice, two tablespoons of salt, four
cups apples chopped. Cook until
thick. It keeps fine.
Beet Reiish-0ne gallon cooked
beets, chopped fine, one medium size
head of cabbage chopped, one bunch
celery cut fine, one cup grated horse
radish, one cup sugar, salt to taste.
Mix all together and cover with
good cider vinegar (cold).
Ounce Honey-Six ounces. peeled
and grated or put through meat
chopper, three pounds sugar, one pint
water. Mix together and after it
starts to boil let 1t boil briskly ff-
teen minutes. Take peels and cores
and make your jelly. Seal in jelly
glasses.
To Clean Windows-If windows
The Fargo forum and daily republican. [volume] (Fargo, N.D.) 1894-1957, 1918-11-29

and egg wei beaten. Beat vigorously;
when cold add dry ingredients sifted
together. Drop on baking sheet:
bake twenty-five minutes in hot.
cooked prunes, cut in small portions.
raisins, dates or chopped nuts. The
batter will keep indefinitely when
stored in crock in cool tempera-
ture.
The Fargo forum and daily republican. [volume] (Fargo, N.D.) 1894-1957, 1918-11-29
Conservation CrIet


One and one half cups wheat or
rye flour, II cup barley or corn flour,
: II teaspoon salt, u to " cup of fat.
Water to make stiff dough.
Sift flour and salt together. Cut
! the fat into the flour mixture Add
water mixing and handling as little
as possible. Wheat substitutes need
little more water than all wheat
flour Chill until ready to roll out.
If you want to have pumpkine
ready for quickly made pies all win
ter, you may can them or dry them
most successfully.
You may can pumpkin by cutting
1t in cubes after removing the rind.
Blanch or scald,, and pack in clean,
freshly scalded Jars. Fill the space
! left in the Jars with boiling water.
| Place lids and r1Ibbers on the pars.
and ARA age them in tho boier. Boil
for two hours on the first day, and
then let stand in the water. Always
fasten the lids tightly after the first
fifteen minutes of boiling.
On the second day boil for one
hour, and for two more successive
days, one hour of boiling is neces-
sary. Pumpkin, as evil as winter
/ squash, may be treated as follows
Remove seed. Cut tho pumpkin or
! squash into strips. Peel and remove
stringy center. Slice into small pieces
and boil until thick. Pack in jar and
sterlize 100 minutes in hot-water
bath. With steam pressure outfit
sterlize so minutes at to 10 pounds
lpressure.
Pumpkin may be dried in this
way. After removing the rind slice
the pumpkin thin. Thread these
slices on a string, and hang them
over the kitchen stove, or place mem
on racks in the oven. Do not have
too much heat. Store them in paper
bags. well tied.
If you use the dried kind for pies,
soak it for one hour, preferably long
er, then cook 1t as fresh pumpkin.
Grape Jelly.
Weigh the grapes. then pick them
over, wash, drain, and remove skins.
Separate pulp from the skins. Put
pulp in preserving kettle, heat to
boiling point. and cook slowly until
seeds separate from pulp. Then, run
through hair sieve. Return to ket-
tie with skins and add for every
pound Of fruit 1-3 cups or tx
| ounces of strip and Il cup or 3
ounces of sugar. Cook slowly 80
minutes occasionally stirring to pre-
vent burning. Put in stone Jars or
| tumblers.
The Fargo forum and daily republican. [volume] (Fargo, N.D.) 1894-1957, 1918-11-29

whites last and bake thirty minutes
in hot oven.
Last Forever Gingerbread Two
cups graduated cornmea1, one cup
flour, one quarter cup oil, one cup
nolasses, two tablespoons vinegar,
one egg, one teaspoon salt, one table
spoon ginger, two teaspoons soda.
Add cornmeal to boiling water
cover and scald until cool, pour into
mixing, bowl; add n1olasses, vinegar
The Fargo forum and daily republican. [volume] (Fargo, N.D.) 1894-1957, 1918-11-29

prunes. add chopped raisins, syrup,
vinegar and juice.
Line plate with pastry. Fill with
fruit mixture Dot with butter and
dredge with flour. Add upper crust
and bake. E@
The Fargo forum and daily republican. [volume] (Fargo, N.D.) 1894-1957, 1918-11-29
SPECIAL AN VEGETABLES

just received 5000 pounds of Big
Red Grocery Special Coffee,
regular 35c coffee, we will sell
for Saturday, S Id. lots or
over OBSERVATION-DISCLOSURES. .25c
Royal Quality Green Tea in bulk,
regular. per h., soc; now 800. .4ac
Yellow Peas, per lib. ............15 $50
2 lbs. for ........,. .............. 25c
The Fargo forum and daily republican. [volume] (Fargo, N.D.) 1894-1957, 1918-11-29
rRIEn RECIPES.

Toasted Sandwiches (from above
menu)-Use any kind of bread and
any left over meat. put through food
chopper and mixed with enough
salad dressing to moisten; spread
miture on bread. but do not butter.
Toast both sides OF sandwiches, serve
hot and butter one side.
Chocolate Tapioca Pudding (from
above menu)-One-half cup minute
tapioca, two tablespoons cocoa,
pinch salt, one tablespoon sugar,
one-haIf cup syrup, three cups boil
ing water. Cook in double cooker
until tapioca is transparent. Remove
from fire, add one teaspoon vanilla
Serve cold. either plain or with
cream.
Brown Bread-One and one-fourth
The Fargo forum and daily republican. [volume] (Fargo, N.D.) 1894-1957, 1918-11-29

MENU HINT
Breakfast
Sliced Peaches
Baked Corn Mush with Maple Syrup
Steamed Eggs on Toast
Luncheon
Baked Beans
Boston Corn Bread Apple Butter
Riced Potatoes, Stewed Tomatoes.
Corn Flake Pudding :.
Tea
Dinner z
Boiled Ham Bone
Hot Slaw Cooked in Heater in
which Ham is Boiled
Mustard Pickle Swiss Chard
Barley-Oat Mullins Apple Jell
Raisin Bread Crumb Pudding
Tea
The Fargo forum and daily republican. [volume] (Fargo, N.D.) 1894-1957, 1918-11-29

To Clean Windows-If windows
become smeared with paint, wet
The Bridgeport times and evening farmer., 1918-07-19
LIQUOR DEALERS OPTIMISTIC OVER
 BEER SITUATION

New Haven, July 19-Opinions of the Connecticut congressman and senators to the effect prohibition is a question best left to each state to settle for itself, .as evidenced by. the unanimous vote of the Connecticut delegation against the prohibition amendment to the national constitu- ton, was warmly endorsed by the members of the State Liquor Dealers Association at their senni-annual ! meeting at the Colonnade, Savin | Rock yesterday afternoon. Sugges- tions that funds be appropriated 70 offset any sentiment that may be aroused by the prohibitionists' so- 1 called "slush-fund' in an attempt to influence the votes of state represen-, | tatives OF popular opinion by the hiring of attorneys or in a publicity movement were quickly declared out of order and the members decided to appropriate no money but to continue | the same as usual.
 | During the course of the business meeting, following the reading of the reports of the state secretary and the state treasurer, it was apparent a majority of the delegates present re- gard the beer situation as the most serious of any that now confront the ! dealers.
 l That the members of the association i in this city and at other points | throughout the state will not be sur | prised to see number of the smaller saloonkeepers forced to close their doors within the next few months because of the coal situation and the very great increase in the price of beer and other alcoholic drinks, caused by the increased federal taxes as well as for material and coal, was apparent.
 Fearing in the event of another special federal tax the brewers will raise the price of beer per keg to such figure as to prohibit the sale of beer at the bar for five cents, the associa- ton appointed a committee to con ! fer with the principal brewers of the state on the situation and, if possible, secure uniform price per keg for the entire state. The convention took no action, yesterday, however, however, as to raising the price of
 beer to the consumer nor on reducing
 the size of the glass.
 Appointed on the committee to con
 fer with the brewers were: State
 President Frank P Quinn, New Ha-
 ven; State Vice President Leo Guth-
 1ein, Hartford; State Secretary Thom- as F. FftzEimmons New Haven;
 State Treasurer P. J. Griffin, Water
 bury; Thomas Schumacher, Ansonia;
 P. N, Hogan, Litchfeld; Thomas F. Flynn, Bridgeport; William A. Mur-
 ray, New London: Louis E. Eisele
 Hartford; Otto c. Schmidt, Rockville;
 James Gaugney, Putnam. Will Meet Brewers.
 It is understood this committee vii
 meet with the Brewers Association in ar attempt to decide on a flat rate
 for beer which will not be affected by
 any further tax.
The Bridgeport times and evening farmer., 1918-07-19
Hosiery.

Special seamless hose in back and coors, S5c a pair, 3 pair for $1.00.
 Another. lot-speciaI. sale price, 25c, 6 pair for $1.38.
The Bridgeport times and evening farmer., 1918-07-19
SUMMER UNDERWEAR

In a very fine quality Bal briggan shirts and drawers, 75c each.
 Shirts come in long and short sleeves, and drawers in long and knee lengths.
 Extra fine quality Athletic Union Suits, S1.15 a garment. Athletic shirts and drawers, excellent quality, self figured materials. at 65c a garment. Another lot of Nainsook Athletic shirts and knee length drawers, S5c each, 6 pieces for $2.0O.
 Main floor, rear.
The Bridgeport times and evening farmer., 1918-07-19

Not merely will burning cord wood reduce the fuel shortage next winter but while you are saving it un vou won't require much fuel.