davidaulloa/AmericanStories huggingface dataset:
The Beaver herald. [volume] (Beaver, O.T. [Okla.]) 1895-1923, 1919-05-08
GET FULL VALUE IN CLOTHES
Many Discarded Garments May Be
Made Wearable by Sponging,
Cleaning and Pressing.

prepared by the United States Depart
ment OF Agriculture)
Sponglng, cleaning and pressing will
make wearable many garment now
discarded as too shabby. suggest the
extension workers of the department
of agriculture. 1t is not IA bad idea to
estimate just how much money value
there Is In an extra months wear of a
suit. coat or dress.
The following points, II followed,
will help to extend the length Of wear
of dresses and other garments:
Sponging with hot vinegar will make
the "shiny part of any garment less
noticeable.
Steaming velvet hat which has lost
its freshness over the tea kettle will
greatly improve its appearance.
Fresh collars and cuffs OF white or
contrasting color will give suit or dress
a new appearance.
When not In use hang outside gar
ments, well brushed, in suitable hang
ers away from dust.
Cotton covers put over the garments
on hangers win preserve the fresh
ness OF waists, dresses and coats worn
only occasionally.
. Wear practicable wash aprons while
at work.
Secure buttons. fastenings, etc, on
ready-made garments before wearing.
The Beaver herald. [volume] (Beaver, O.T. [Okla.]) 1895-1923, 1919-05-08

gar; cover and let stand two hours,
then squeeze through double thick
ness ~ cheesecloth. Add three pints
OF thin cream and few grains OF salt.
Freeze. using three parts ice to one OF
rock salt. Serve In sherbet cups and
garnIsh with selected strawberries.
Manhattan Puddino.-Pick over one
quart of berries: sprinkle with
a cupful of sugar and let stand
two hours. Squeeze through a
cheese cloth and add one cupful
Of water and lemon juice TO
taste. Turn the mixture into mold.
Beat one pint Of cream until stiff. add
one-half cupful Of. powdered sugar,
one-half tablespoonful Of vanilla and
two-thIrds of cupful Of rolled maca-
rooms. Pour over the fruit mixture to
overflow the mold. Cover and let stand
packed In Ice and salt Zone part salt
to four parts ice) for three hours.
Milk Sherbet.-~Mix the juice OF
three lemons and one and one-haif
cupfuls of sugar, stirring constantly
while adding four cupfuls of milk.
Freeze ana pnck 10 flpen. Inc ihiAtu'e
may curdle while mixing, but 1t VIII
freeze smooth and velvety.
Ham Mousse.-Dissolve one table
spoonful or granulated gelatine In one
half cupful of hot water; add two cup
fuls of cold boiled ham, which has
been pounded in a mortar. Season witt
one teaspoonful OF mixed mustard and
n few grains Of cayenne. Add one-hali
cupful OF heavy cream beaten until
stiff. and turn into mold which has
been dipped In cold water. Chill. re
move from the mold and garnish witt
parsley.
Cucumber Sauce to Serve viii
Fish.-Wash. peel and crate one 81
two cucumbers season with salt. graf
ed onion, vinegar and pepper.
The Beaver herald. [volume] (Beaver, O.T. [Okla.]) 1895-1923, 1919-05-08

"T am not ready to give In yet"
soid the other. "Chickea fat has a
different flavor than butter and
would hesitate before I'd put 1t In my
choicest white cake recipe for fear 1t
would flavor it."
"Chicken fat does have different
flavor. When It is unoiarified would
suggest using II only In cakes and
cookies which have quite definite fla
vors Of their own. However ! wish
you would try IT in yHur cake recipe
after rendering 1t carefully in the way
noted on this slip. think you will
find nothing Objectionable in the flavor
then"
How to Render Chicken Fat.
On the slip was printed: Heat the
fat very slowly in double boiler with
whole milk (preferably sour). Use
one-half cup milk 10 each pound Of f't.
Strain the rendered fat throuph
cloth ant when 1t is SCI, lift fat from
the milk which remains.
"Chicken fat is valuable food" she
went on, "for making other fats like
| suer. more usable. These harder fats,
as beef and mutton suet, are much i'm.
proved II rendered in the proportions
of two parts to one of soft fat, such
as that obtained from the chicken. I
would be well satisfied to use chicken
fat altogether In my cooking, In prefer
ence to any other, could get 1t. and
Ii Is the favorite fat Of the French
pastry cook"
"But it doesn't keep WELL" said the
conservative one, "and that makes 1t
q nuisance"
Becomes Rancid.
'It will become rancid and strong
favored" the home demonstration
agent agreed, "just as other fats will
IL mistreated. II you wish to save IL
keep 1t tightly covered, in a cool place.
and you will have little trouble.
81 hope you did not misunderstood
me when spoke of rendering chicken
fat. 1t Is not necessary in many in
stances to go to the trouble of rem
dering 1t. Chicken fat may be used
for frying purposes just as 1t is. When
1t is used as shortening for mullins.
spiced cookies or chocolate cake,
where its Characteristic flavor will not
be noticed as 1t might in white cake
or pastry, 1t can be melted slowly and
measured without clarifying.
keep in mind that it Is 100 per
cent fat. Try a little experimenting
and see If you do not find that you
prefer 1t to any other shortening" she
said, as the wanan started toward the
next exhibit.
The Beaver herald. [volume] (Beaver, O.T. [Okla.]) 1895-1923, 1919-05-08
EN.3
kz1(hI

They induce sleep. Nervous prostra-
tion Is helped by diet of onions. In
somnia is cured by two-mlle walk
and supper of baked onions and
bread and butter.
Onion sirup may be made by cook
ing In the oven plateful of sliced
onions sprinkled generously with
sugar. This will cure the worst cough.
also good for Group.
A chopped onion poultice is most
effective remedy for bronchial or lung
trouble. Renew when dry.
Carrots are rich In iron, Increase the
red blood cells, are good spring
tonic. clear the complexion, are rich
In phosphoric acid. The tender leaves
are rich In this same mineral; they
should be eaten as salad. Carrots are
good for nervous people and those suf
fering from asthma.
Lettuce Is good for nervousness !;
will induce sleep.
Celery also Is good for nervousness,
serviceable I'm counteracting conditions
which lead to neuralgia and rheuma-
tism. q
Tomatoes are fine liver stimulant.
The acid when fresh Is especially cool
Ing to the blood.
Beans, spinach, raw cabbage and as
paragus are all rich In Iron and phos-
phorus. which are good for anemic
people.
Spinach and dandelion are rich In
iron and act directly upon the kidneys.
Asparagus is another kidney stimu-
liant.
Water cress, found In many brooks
In quantities. 10 rich In tonic proper
ties and should be used freely In the
spring. Serve with n dash of salt or
with simple French dressing.
Fruits of various kinds are also rich
In mineral salts and acids: good for
the system. Lemons are for liver trouble
and rheumatism. An orange at night
relieves constipation. A teaspoonful
! or two given often to the baby be-
tween milk feeding will keep its di.
csstive apparatus in good working or
| der.
The apple is one of the most valua-
BILE OF fruits. eaten fresh or baked. IAN
ppple a day keeps the doctor away"
The Beaver herald. [volume] (Beaver, O.T. [Okla.]) 1895-1923, 1919-05-08
ECONOMY PRACTICED
IN MENDING CLOTHES
Old Skirt, Ready for Rag Bag,
Can Be Repaired.
II Too Tight Around Hips, or Too
Large, II Can Be Remade-Romp-
er for Johnny or Jumper for
Mary Can Be Made.

prepared by the United States Depart
ment OF Agriculture)
Have you an old white skirt which
you thought ready for the rag bag?
What is the matter with It? 1t is too
tight around the hips. Rip out the
hem and IL 1t Is worn on the fold cut
1t off. Raise the skirt until 1t is large
enough around the hips. Cut Off the
top and attach to an inner belt. I'm
less your old inner belt is as good as
new buy a new one, for the inner belt
often makes the success or failure of
skirt. Even Off the bottom. and II
not too short, face 1t. Otherwise you
will have to make false hem. What
is false her? 1t is merely a strip
of cloth, straight or bias. as preferred,
which is set on the bottom of the
skirt to represent a hem (not a fac.
inG. 1t may be of the same or of
contrasting material. Use a plaid or
n striped material, add touch to
pockets or belt, and show your
friends a brand-new sport skirt.
Is your skirt too large? Either take
up the seams or recut II into new
style. Or, perhaps the top is too worn
to use any more. Put on a new yoke
Of similar material. In case you have
no more Of the old material use any
white material and wear the skirt
with MILDLY blouses or one of the new
long blouses. You might make a new
MILDLY blouse from the old skirt. Use
the bottom Of the skirt for the bottom
of the blouse. Measure up the length
desired and cut the top Of the blouse
by plain waist pattern. Add sleeves
collar and belt Of similar or contrast
liz material and You are ready for the
next picnic.
Does Johnny need a new romper oi
Sunday suit? Get out your pattern
and arrange all Of 1t on the unworn
parts of the skirt before cutting
Make It all white or trim II with col
ored scraps from the useful rag bag
The material Is strong enough to last
Johnny a season and by that time hi
viii have outgrown II. Or Is II Mary
The Beaver herald. [volume] (Beaver, O.T. [Okla.]) 1895-1923, 1919-05-08
2FAlIARoUrO
&1eflOUSE

Red pepper should be used with
great moderation.
Watch the custards-if they are
cooked too long they will be watery.
Add salt to starch water and II will
prevent the starch from freezing out.
Pictures should be hung at the
height Of the eye of the average per-
son.
When the heels of the overshoes
wear out cut them In the shape of a
sandal.
1t Is best to roast or pan chicken
with the breast down. 1t will be
more juicy.
Add tablespoonful Of vinegar to
the water when cooking corn on the
cob. This whitens the corn and
makes II tender.
To have fish firm II should be cooked
In salted water. little vinegar d.
luted with this will impart delicious
flavor to the fish.
The Beaver herald. [volume] (Beaver, O.T. [Okla.]) 1895-1923, 1919-05-08

prepared by the United States Depart
ment Of Agriculturo)
"Use chicken fat, the most delicious
Of all cooking fats"
Beneath this placard mt recent
food exhibit was n roasted chicken,
delicious looking and Drowned to a
tempting turn, and glass full Of clarl-
fed fat, the excess fat Of the chicken.
But" said one practical woman as
she stopped In front Of the booth. Il
would not know how to use 1t II 1
did take 1t out before I made the
gravy. II It can be used satisfactorily,
I'd like to know how"
The uniformed woman in the booth
came forward smiiingly. II am glad
you are interested In knowing how, for
learning to use all our available fats
is one Of the primary lessons in thrift
these days. am here for the purpose
of telling the value of chicken fat and
how to use II, to all who will stop
and listen. SO many people do not
seem to know that chicken fat can be
used as a substitute for any fat your
recipes call for."
Use Only Four-Fifths the Quantity
Just then another woman came up
"well. l had abominable luck substi'
tuting chicken fat for butter In my
recipes. Someone told me just what
you are saying now, but my cake fell
and my pie crust was a sight"
81 am sorry about those cakes and
pies" said the home demonstration
agent In charge Of the booth, "but
am afraid this someone with whom
you talked did not finish her discus
sion. The fact that your cake fel
would lead you to believe that the
mixture was too rich, wouldn't it?"
"But why would that bel" broke ir
the first woman.
"Think Of the butter you used II
make which had some water In 1t
and to which you usually added salt
Now, chicken fat has no water In 1t!
content; 1t is 100 per cent fat. But
ter contains practically S5 per cent fat
Chicken fat also lacks the salt and tn,
small amount Of curd present in fresl
butter. The difference between CHECKER
fat and butter for shortening, you see
Is the difference In water conten
rather than fat, and that is why yO'
should use less of the former"
"Then your directions would be t.
use less when you are using CHECKER
fat in place Of butter in cooking?"
"Yes, use about four-fifths as mucl
fat as the recipe with butter calls TO
and add extra salt"
"Thank you, 1 will try that" salt
one.
The Beaver herald. [volume] (Beaver, O.T. [Okla.]) 1895-1923, 1919-05-08

OTleo Apple SaNcs-
Stew two cupfuls of dried apples until
soft enoush to chop. then add two cup
fuls of molasses, with spices to taste,
and boil with the drained chopped ap-
pies. Drain and reserve all the liquor
mix with one cupful of sour milk.
one cupful Of shortening, four cupfuls
of flour, two teaspoonfuls of soda and
mix well. then add the chopped ap
pies at the last. Bake In slow oven.
scaiioped Tomatoes, Corn and
Onions.-Butter baking dish suitable
for the table, put in layer of corn,
season with salt and pepper, add a
few bits of butter. then layer OF to-
mato pulp with no juice and very
thin layer OF thinly sliced onions, then
repeat the layers. Cover and let cook
one hour or until the onion Is tender.
Remove the cover. spread over the top
half cupful of buttered crumbs and
bake until the crumbs are Drowned
Hamburg Cakes.-Put a pound Of
meat from the top of the round
through meat grinder. add tea
spoonful of onion pulp, a teaspoonful
of salt, a half cupful of broth or cold
water. Mix thoroughly, then pat into
cakes and cook In n well-greased broil.
er. When moisture is seen on the top
of the cakes, turn and cook on the 9TH
er side. The meat may be broiled In
thick slice II preferred, but is equal
ly delicious cooked before a coal fire
In small cakes.
Deviled Salmon.-Take one pint Of
cream sauce, add teaspoonful of
Worcestershire sauce. the Juice of one
lemon, salt, pepper and "A can of sal
mon. Mix well and I'LL shells or rame-
kins, Cover with buitered crumbs
and bake until the crumbs are brown
The Beaver herald. [volume] (Beaver, O.T. [Okla.]) 1895-1923, 1919-05-08

uOt Win Dutter ana DROWN In nOi
oven.
EseaIioped Eggs.
tablespoonfuls of 2 tablespoonfuls OF
butter -four
cupfuis OF bread . tablespoonfuls Of
crumbs. grated cheese
hard cooked eggs. " teaspoonfui pep
cupfuls cooked per
niacaroni or rice. 1 cupful Of tomato
1 cupful milk. sauce.
u teaspoonful salt.
Make sauce Of the -four, butter.
salt and pepper. and remove from the
fire to add grated cheese. Stir until
melted. Combine carefully the cooked
macaroni or rice. sliced egg and salt.
After covering bottom of baking dish
with buttered crumbs add the mixture.
Then add rest OF crumbs, brown in hot
oven and serve with tomato sauce.
French omeiette.
Z tablespooDfais OF n tablespoonful OF
hot water salt.
2 tablespoonfuis Of I-i6 teaspoonful OF
butter. pepper.
4 eggs.
Beat the eggs slightly. just enough
to mix yoiks and whites; then add the
hot water and seasoning. Put the but
ter In small hot frying pan and
when melted turn mixture into the
pan. While this Is cooking. mix slight
ly with fork until the whole Is of a
creamy consistency. Place on hotter
part Of the fire and allow to brown
quickly underneath. Bring all together
at one side of the pan and carefully
slip II out on hot platter. Garnish
and serve while hot.
Spanish Omeiette.
Mix and cook French omelette.
Serve with tomato sauce In the center
and around the Omelette.
Tomato Sauce.
2 tabiespoonfuls OF v tablespoonful ca
butter. pers.
us tabiespoonfuls tablespoonfuls of
of onion. mushrooms.
cupfui tomatoes. 2 tabiespoonfuis OF
Cayenne. flour.
| u teaspoonful SALT
Brown onion (f1nely chopped) In
butter and -four. Cook the tomatoes
with the onion for Is minutes. Add
the capers, mushrooms and seasoning
If desired. substitute three tablespoon.
fuls peas and two tablespoonfuls
chopped red peppers for the capers
and mushrooms.
Egg SouffIe.
tablespoonfuls of eggs.
| butter. u cupful cream
Ia tablespoonfuls teaspoonful salt
| -four Cayenne
~ cupfuls milk.
Cream the butter. add the flour. and
gradually the scalded milk and cream
Cook In double boiler five minutes ant
add the yolks of eggs which have beer
beaten until lemon-colored. Add see
soning and fold In stifiiy beaten whites
Turn into buttered dish, set In ,
pan of hot water and bake until firm
Creamed Cheese and Eggs.
8 hard-boiled eggs. speck OF cayenne
] tablespoonful of Y cupful or ounc,
flour. grated cheese
cupfui milk. I slices OF toast.
VI teaspoonful salt.
Make thih white sauce with tn,
flour and milk and seasonings. Ad,
the cheese and stir until melted. ChoI
the whites and add them to the sauce
Pour the sauce over the toast. Fore,
the yolks through potato ricer o
strainer; sprinkle over the toast.
The Beaver herald. [volume] (Beaver, O.T. [Okla.]) 1895-1923, 1919-05-08
Eggs EGG. Supper

prepared by the United States Depart
ment OF Agriculture.)
With eggs returning to normal
prices again, they afford a welcome
and healthful change In the diet. In
any of the following recipes suggested
by the United States department OF
agriculture, they may be used In place
of meat In the meal. Eggs are much
more easily digested II time Is taken
70 cook them very slowly.
Steamed Eggs
Butter slightly the bottom Of Gus
tard cup and slip an egg into II. Place
the cup In pan of gently boiling wa
ter (water should come halfway up
side Of cup): cover and steam until
white Of egg Is done. Steamed eggs
may be served on crisp toast II de-
sired.
Poaehed Eggs and Tomato Sauce.
Allowing one-half teaspoonful of salt
to one quart Of water. have shall
low pan two-thirds full Of boiling wa
ter. Break each egg separately into
saucer and slip them into the water.
Cook as for poached eggs and serve
with the following sauce:
2 cupfuls canned 2 tabiespoonfuis of
tomatoes and butter.
cupful tomato -four.
sauce. " tablespoonful OF
u tesspoonful salt. pepper.
Cook tomato and onion. finely
chopped, 20 minutes. then rub through
a straIner. Melt the butter, add dry
ingredients and strained tomatoes.
Pour this sauce over the eggs and
serve.
Eog In Nest.
Carefully separate the white from
the yolk of an egg. Beat the white
until stiff and pile lightly on a nicely
trimmed slice Of toast. With spoon
make n depression In the top of the
white and slip the egg yolk into It.
Place on baking dish In moderat,
oven and when the white has become
a golden brown remove and serve. II
may be seasoned to taste.
Eggs GoIdenrod.
2 tablespoonfuls Of flour.
butter. hard cooked eggs
Y teaspoonful OF ! teaspoonful chop
white pepper. ped parsley.
n teaspoonfui salt. slices toast.
Melt the butter, add the dry ingredi
ents and stir until smooth. Add tn,
heated milk slowly. stirring constant
ly. and allow to come to the boiling
point. Separate the hks from thu
whites of the hard-cooked eggs. ChoI
the whites finely and add them to thu
white sauce. Cut the slices of toas
In half and after arranging on In
platter, pour the sauce over them. Pu
the yolks through potato ricer o.
press them through strainer, sprink
ling them over the sauce. Garnisl
with parsley and serve.
Dutch Eggs.
hard cooked eggs. cupfui of whit
u cupfui OF grated sauce.
cheese or cottage ! sweet red peppe
cheese. cut into strips
Cut the eggs into quarters and plac
about one-quarter OF the amount In
buttered baking dish. Cover this laye
with sauce. and sprinkle over II
layer of cheese; then few pieces o
the pepper. Repeat until the dish !
full. Sprinkle bread crumbs on tor
The Beaver herald. [volume] (Beaver, O.T. [Okla.]) 1895-1923, 1919-05-08

DOuy. Il w " W
three grains are
needed each day
for body activi-
ties. Onions dis
solve uric acid
and absorb pol
sons. They are
n tonic for nerv-
Gus troub | e s.
The Beaver herald. [volume] (Beaver, O.T. [Okla.]) 1895-1923, 1919-05-08

well done. Cut In
strips and serve with a weli-seasoned
gravy.
Potted Ham.-When a ham is boiled
there Is often much waste of the small
pieces which do not make a presepta-
BILE slice. Mnce until fine. then rub
to a smooth paste, using one-third fat.
Season well with salt and pepper. heat
thoroughly and pack while hot In
small jars.
Spiced Meat.-Take two pounds each
Of veal and pork. three pounds of fine
ly chopped beef. eight milk crackers
rolled fine, four eggs well beaten, one
teaspoonful Of pepper, one tablespoon.
ful OF chopped parsley. one teaspoon
full on summer savory, one-half tea
spoonful of ground nutmeg and one
teaspoonful of cinnamon and one-half
teaspoonful of cloves. Mix well and
bake In slow oven for FIVE hours.
Let stand in the dish In which It was
baked several hours before serving.
seaIIoped chiek.-.-Shred the chick
en- left from SuLday dinner. Cover
the bottom of the baking dish with the
chicken, then with bread crumbs, not
too dry; repeat with another layer Of
chicken and crumbs, dot with bits Of
butter, season with salt and pepper
and cover with enough milk to moisten
well. Bake until well heated.
Veal Loaf.-Take two pounds Of
cooked veal, two pounds of chopped
pork, six cupfuls Of cracker crumbs,
one cupful Of tomato. two large onions
chopped. four eggs and seasoning to
taste. Mix all together with the hands
until It holds Its shape, tben roll and
cover with crumbs. Bake slowly two
hours.
Baked Ham.-Take a thick cut OF
ham from the center. about four inches
thick. Cover with n thick layer OF
brown sugar, add water and bake one
to two hours. Baste during the baking
very frequently.
The Beaver herald. [volume] (Beaver, O.T. [Okla.]) 1895-1923, 1919-05-08
N. N14x~e
Rough on Old Clothes Men.

Seven hundred and forty million
pounds of wool grease equivalent. were
used by manufacturers In the United
States durins 1915. Much Of this wool
went into clothes for soldiers, while
the old clothes man called In vain for
the shiny and patched garments worn
by civilians ut home.
The Beaver herald. [volume] (Beaver, O.T. [Okla.]) 1895-1923, 1919-05-08

ing Is one which Is
universally liked:
S ( raw b erry
Cream. = Wash
and hull two quarts
OF ripe berries and
sprinkle them with
two cupfuls of SUI
The Beaver herald. [volume] (Beaver, O.T. [Okla.]) 1895-1923, 1919-05-08
HOUSEHOLD
YQyESTIohs

Bread that stands too long as dough
will surely be sour.
A drop Of vanilla improves the flavor
of cup Of coffee.
Prunes are much improved by the
addition of lemon peel.
A shelf In the closet for shoes IA
far better than placing them on the
floor.
The person who cares for fowls
should move slowly and quietly
around them.
Next time you make poultry dress.
ing add teaspoonful of cinnamon to
give 1t rich flavor.
Keep the little brush broom handy
near the flour bin and brush eyery-
thihg that needs 1t before you empty
a sack Of flour into the bin.
candle light Is one Of the prettiest
decorations We have, but IL often
causes such mess that one hesitatas
10 use 1t. You may avoid all this n
you freeze the candle immediately no.
fore using.
The Beaver herald. [volume] (Beaver, O.T. [Okla.]) 1895-1923, 1919-05-08

"The power OF self control is one OF
the great qualities that dinerentiates
man from the lower animals. He Is
the only animal capable OF moral
struggle or a moral conquest"
The Beaver herald. [volume] (Beaver, O.T. [Okla.]) 1895-1923, 1919-05-08

simplicity is restful contempt for
the non essentials of life. II Is restless
hunger for the non-essentials that Is
the secret OF most OF the discomfort OF
the world"
The Beaver herald. [volume] (Beaver, O.T. [Okla.]) 1895-1923, 1919-05-08
The K,T7 T7TGH H][E[N!
CABIN [Q|EAHFao5R aR

Worry is the most popular form OF
suicide. Worry impairs appetite. dis
turbs sleep. spoils digestion. irritates
disposition. warps character. wcakens
mind. stimulates disease and saps bod
lily health. Worry Is mental poison:
work Is mental food
The Beaver herald. [volume] (Beaver, O.T. [Okla.]) 1895-1923, 1919-05-08
GOOD HoMELY DISHES.
Bread Cake.

When making bread save cupful
OF sponge for
The Beaver herald. [volume] (Beaver, O.T. [Okla.]) 1895-1923, 1919-05-08

6Tedo SdSc.
Take one cupful Of
sugar, one-half cupful OF
shortening. one cupful OF
-four, one cupful Of bread
sponge, one egg and spice
and raisins to taste. Put
to rise after beating well
and when well risen bake
In a moderate oven.
nrlAd Annla Gala
The Beaver herald. [volume] (Beaver, O.T. [Okla.]) 1895-1923, 1919-05-08
sEAsoNABLE DISHES.

As strawberries become more plen-
tiful they may be used in various des-
nnran Tho follnrr.
The Beaver herald. [volume] (Beaver, O.T. [Okla.]) 1895-1923, 1919-05-08
WAYS WITH MEATS.

An unusual but very tasty meat
dish is the meat sandwich. Take two
The Beaver herald. [volume] (Beaver, O.T. [Okla.]) 1895-1923, 1919-05-08
THINGS TO REMEMBER ABOUT
VEGETABLES.

Onions are rich in sulphur, one Of
the valuable minerals needed In the