davidaulloa/AmericanStories huggingface dataset:
The Rice belt journal., 1919-09-27
Enrtnnata Land Purchase.

A tower built by Michael Angelo
in 1867, at the edge of the Mediter-
ranean surf, is now a mile inland. In
1896 the Roman government sold to
the Marchese Guglielmo of Civita Wee
CHA a bit of land surrounded by two
arms Of the Tiber river There we're
no stfpulations as to increases by de-
posits. but the fiscal authorities in
1895 found that the surface of the is
land had been increased almost half
again the dimensions the marchese
paid for.
The Rice belt journal., 1919-09-27

the Missouri Ozarks drew up at a
whistling post. 1t was huddle of half
dozen houses. The station house was
an abandoned box car and boasted
neither agent nor telegraph operator.
Perhaps two hundred persons, gather
ed from all points of the compass, met
the train. Some of them had driven
a dozen miles or more 10 do so. They
had come in the hope that somebody
on the train could tell them who won
the game.
The Rice belt journal., 1919-09-27
Good Demand for kapok.

Kapok is a fiber obtained from the
seeds of the silk-cotton tree, and Is also
called "Java cotton 1t is used ex,
tensiyely in the United States as a
filing for mattresses. The Importance
of the trade with Java is shown by the
fact that practically all of the kapok
imported by the United States comes
from the Dutch East Indies.
The Rice belt journal., 1919-09-27
PREPARE HONEY FOR MARKET
After Removing From Hives 1t Should
Be Graded and Packed According
to Established Rules.

,pranared bv the United states Depart
ment of Agrieulture.)
After honey is removed from the,
hive it should be prepared carefully
far f. market by proper cleaning OF the
sections, and especially by grading anu
hacking in strict conformity WIN eS
tablished grading rules.
The Rice belt journal., 1919-09-27

We can't have profitable live stock
without pasturage.
Sheen do not do well when shut up
in a barn unless the weather is coid
and stormy.
The man who has lost faith in pro1ts
from horse raising may not be han
ding the right sort of horses.
y
Every farmer who has a few cows
beef, cattle and sheep in addition 20
work stock and pigs needs silo.
The Rice belt journal., 1919-09-27
HIGH.CLASs BULLY BEEF

Prenared by the United States De-
uartment of Agricultural
An Oklahoma farmer had TWO
registered Shorthorn yearling
bulls that he priced at SlOO eacn
for breeding purposes. A butch
er saw the bulls, asked the price
hut learned that they were reg
istered, and that it would take
s1OO each to buy them. he
bought them, killed them, ana
stated that they were the cheap
est cattle he had bought for
some time, because they cut
the better kinds of beef and
more of it.
The Rice belt journal., 1919-09-27
Very Short Time.

Mrs Kawler--rhey haven't been
keeping house very long, have they!
Mrs Hiram Qsfen-Gracfous, no!
Why she can redall the names OF al
the help they've had.
The Rice belt journal., 1919-09-27
gasebaIl nFans0 Everywhere.

On a certain October afternoon in
1915 Philadelphia and Boston were bat
fling for world trophy. A slow train
travelling upon two streaks of rust in
The Rice belt journal., 1919-09-27
BanlsH SCRUB sIREs FROM UNITED STATES

vrb ea ,iv stock will bring satisfaction and many
benefits its owners invite concerted action o. ] The
men, and others banshng scrub sires from the for many
widespread use Of inferior male breeding animals has bee lo [
cause of low production per animal and OF neeuesss p
quality asorv
The continuance conditions is uneconoc anu ami
mails especially sires true representatives VI
or definite, useful purpose ,4.on +o bo nor
confident too that the public knowing prodeuo 10 p ~
formed with MAXIMUM acencv will look upon stock raising WIN IN
respect and understanding few localities noteworthy and @
pfoyemen special been taking place trous live
community efforts Let us now hasten such Improvement Wherever ~
stock Is kept in the United States. ,,o.nrp
Chief sureau Of Animal Industry
The Rice belt journal., 1919-09-27
SlOO Reward, S1OO

Catarrh Is a local disease greatly inf1u.
enced by constitutional conditions. It
therefore requires constitutional treat
ment. HALLS CATARRH MEDICINE
Is taken internally and acts through the
Blood on the Mucous Surfaces of the sys-
tenn. HALLS CATARRH MEDICINE
destroys the foundation Of the disease,
gives the patient strength by improving
the general health and assists nature IN
doing it's work. $4,000 for any case Of
Catarrh that HALLS CATARRH
MEDICINE fails to cure.
Druggists 75c. Testimonials free.
3. j. Cheney & Co., Toledo, Ohio.
The Rice belt journal., 1919-09-27
FOR HEADACHES

There isn't any Headache remedy
that does the work like CAPUDlNE.
It gives quick relief from Headaches
of all kinds. Trial size 10 cts. Larger
sizes also-ITS LIQUID.-adv.
The Rice belt journal., 1919-09-27

Among the few possessions OF q
shiftless man you will nearly always
find a worthless dog.
The Rice belt journal., 1919-09-27

Only the small man fails to see the
great qualities in his neighbors.
The Rice belt journal., 1919-09-27
I'VE STOCK
5 NOTES

rigs are thirsty lot in hot wealth
ave stock raising is a very impor-
0nt feature in farming.
e
= mere is over looseness of the
ga sssss' nave the horses teeth exam
The Rice belt journal., 1919-09-27

If we all got everything we prayed
for we'd all have an earth of our own.
The Rice belt journal., 1919-09-27

The female matchmaker usually
goes about disguised as chaperon.
The Rice belt journal., 1919-09-27

If there was one subject on which
Mr. Horace Seymour was touchy it
was his courage. During his rather
adventurous career, before settling
down to become rich and rotund, he
had hunted in the jungles Of both Wall
street and Africa.
He had engaged in hot struggles
against brokers, with money as the
object, and against wild beasts. with
life as the stake. He had never been
afraid and he was proud of it. He
The Rice belt journal., 1919-09-27

and h9t
aching
ahf s.
ne -
6Ftf
st yoa
ng degS
This ~
Fasslir
fbralioE
se x,
* ga9F
Hoagoa
New-York tribune., 1919-03-02
In Shrlmps: Raw, Cooked and in the Can

shrimp that is bought fresh by the
pound. raw or cooked, However, the
cost pound, when buying In cans.
amounts to from GO to ~ centa-an in-
crease OF GO to 80 per cent IA compared
with the fresh product bought by the
half pound or pound Gao to Al cents).
When it comes to the question of
whether to buy the fresh product cooked
or raw there are several points to con
slider. Both kinds have already been
"headed" and the dark, oily liquid in the
stomach removed. The shrimp are
thrown into salted water and cooked fif-
teen to twenty minutes. The brine is
made by using Is per cent by weight of
salt to water and should be boiling when
the shrimps are added The time is
counted from the moment the water be-
gins to boil again. After cooking they
are kept very cold until used
When the consumer buys the boiled
shrimp it must be shelled and the ap-
pendages removed before it is ready for
consumption. On each pound purchased
there is loss of four ounces in refuse.
This loss of about 25 per cent brings the
cost of the edible portion to 40 cents
when the cost pound was 80 cents.
The cost of the raw shrimps, in this
instance 25 cents, is generally five cents
less than the cooked, and because of this
difference many housewives believe that
they see chance for small saving, but
1t is not borne out in practice. The
pound of raw shrimps lost two ounces
IN boiling because considerable amounts
OF albuminous and mineral matter pass
New-York tribune., 1919-03-02
IA T-1

Shrimp omelet is made by folding into
the cooked omelet just before removing
1t from the pan pieces of shrimp that
have been sauted in bacon drippings or
melted butter. A little onion Juice
squeezed over the shrimp before heating
and tablespoonful or two of cream
sauce added moisten the omelet and
gives another change.
Several light salads with shrimps in
the leading role are delightful. providing
the shrimp are cold and crisp. and not
mushy. If canned shrimps are used re-
move from the can, pour water over them
and expose to the air for an hour before
serving. Chill on the ice to make them
as ilrm as possible Served with crisr
near1s OF lettuce and mayonnaiso or with
1he addition of slices Of hard cooked egg
they furnish . salad satisfying to the
eye and palate. Crisp slices of cucumber
IN season. chopped sweet pickle or
capers' add much to a salad. using
either French dressing or mayonnaise.
New-York tribune., 1919-03-02

and this, together with the fact that il
weighs only eight pounds empty and
fourteen pounds filled, about twice as
much as large electric iron, makes the
Elgln Oll Heater so easily portable that
1t seems almost agile. A convenient bail
handle and a height of only twentvfour
inches increases its portability, and anv
one can carry it around in one hand.
This makes it possible to pick up the
heater and set it down in the coolest
spot in the house without difficulty.
Sufficient heat is circulated to make
the average sized room comfortable and
IN large room, 18 by "a by IL feet. in
which the Institute test was made. =
healthful temperature of 70 degrees
Fahrenhelt was maintained with the
flame on full, when the thermometer
outdoors registered As degrees.
With the flame at it's maximum
height, about half pint of kerosene is
consumed per hour. The stove holds
gallon Of oil, which at 16 cents per gal
ion gives cost Of operation of about
Soic al HouI, ana means that from
twelve to fourteen hours heat at least
can be obtained without refilling.
On the score of construction and an
pearance, the Elgin Oil Heater is both
substantial and presentable. 1t is
cylinder type with steel body, finished
in polished blue steel or blue porcelain
enamel, and may have nickel plate or
black japan trim.
The essential parts of anv oil heater
are the fountain and the burner. which
In this case may be either "leadcd" or of
solid brass, with brass wick tube. ths
burner carrying n standard size wick
The heater burns without amoke mr.
odor IT kept in proper condition; that IL.
no wick char or dirt should be allowed
to accumulate In tho burner. and the
perfor"tiona should be kept cIenr nl tho
parts being carefully wiped before
lighting.
TO trim the wick do not use SCISSORS hut
raise 1t slightly above tho wick tube md
New-York tribune., 1919-03-02

rup OIL the char with soft paper or cloth.
always moving the hand in the same di-
feclion until the wick is even with the
tube. These precautions are very sim
pie and take but a few moments, but en-
sure the faultless working of the heater
Three attachments add greatly to the
eillciercy and reliability of the stove
Flrst, an Indicator which shows how
much OIL remains in the tank; second, a
regulator which makes it impossible to
turn the flame too high, and third. an
automatic flame eXtinguisher which nuts
out the flame if it "creeps" and flares
TOO high, due to draft or other causes
Any woman who has ever left an old
tashloned oil heater alone in clean room
and come back to find everything COW
cred with SCOT will appreciate that these
safeguards speak the final words of rec
ommendation for an oil heater.
Elgin Oil Heater. Prices: Black Jana,
finish, $3.50; nickel, So; blue porcelain
enamel, $3.50.
Made by the Elgir Stove and Oven
Company, Elgin, Ill.
Prices are subject to change
New-York tribune., 1919-03-02

probably the most common and the beui
methods of serving. Squeeze "A few
drops OF onion juice over the shrimp and
alio" TO stand while preparing a white
Anuce from two tablespoonsful each Of
puttef ana Hour to cupful of milk. To
make Il sauce, free from humps, melt the
lat and the tlour-let it bubble IN and
add milk. Stir constantly until thick
and smooth; then add the shrimp, sea
son to taste and serve on toast as soon
as they are heated through Do not al
low the sauce to boil after the shrimp
are added as they lose much Of their dis
lihctlve sweet flavor if cooked too lone.
a spoonful of capers cooked in the
sauce gives little variation. and if
there is cooking sherry on the shelf
marlnate the shrimp with two table
spoonstul of it to pound of fish for
ABOUT one hour before cooking. If
shrimp la Newburg is made the sauce
Is prepared from cream and egg yolks.
seasonlngs, and sherry added either dur
ing cooking or at the table.
The creamed shrimp may be further
varied by the addition of tiny sweet
French peas or fresh mushrooms which
have been sauted in bacon drippings.
tomato sauce, with onion iuice and
any other desired seasonings added to the
shrimp and served piping hot with
boiled rice, gives an appetizing luncheon
or supper dish. Shrimp and thick
tomato sauce baked in buttered casse-
role with seasoned buttered crumbs for
twenty minutes is another variation Of
this idea
New-York tribune., 1919-03-02
Cheese Macaroons

. cup rolled oats. tcaspoonful ,,c.
Milk TO mostcn ,,,sa .'''', P'c
y teaspoonfu salt d,r.d ,v,,s,.'', P'"
M'X tho rolled oats with sufficient
m''k to moisten slightly. Stir in the
grated eheese, set and mustard. Drop by
spo6nstul onto creased tin and hnke
uht'l brown. Sprinkle with pnprikn.
NJ, II. H., Detroit, Mitch.
Th's recipe will make about twenty
little cheese mncuroons. which nre very
oel'e'ous served with fruit or vegetable
salad Tho cheese and seasoning give
New-York tribune., 1919-03-02

brown sauce, parsnips, asparagus. wal
nut or potato stuf1ing, watercress.
With wild duck: Orange salad slices
of lemon, watercress.
With squads: Peas or asparagus tips
With grouse or quail: Lettuce or cell
cry salad with French dressing fried
hominy.
With pheasants: 1Torseradish sauce.
French fried potatoes, celery or lettuce
salad.
Roaat rabbit: Tomato and watcrcrcsa.
cranberry sauce.
knbblt' Sweet potatoes. pnrsnips,
baked squash or stewed turnps, currnnt
or cranberry Jelly.
win baked gooac; Apple sauce and
thick brown gravy,
with roaet vcnIson; Rcd currant iellv
French beans, clear gravy.
RUTH VARNEY
New-York tribune., 1919-03-02
Bv VIRGINIA CARTER LEE
VX7ITH Lent beginning on Wedncs-
w day of this week, eggs and fish

day IS" of this GSE"""S we"~ ssrs e@ "S1@rs "nd h
should play an important part
sound theology, but good dietetics and
economical as we'll After the more
hearty diet of the winter months the
first month of spring brings need for
simpler food, especially something crisp
and green, and it is we'll for the home
caterer to begin to cut down on her
meat bill
The meat substitutes for the week in
clude such dishes as bean outlets, Span
ish noodles with cheese, and hominy
and nut loaf, with eggs prepared in
various savory ways and the less expen-
eive varieties of fish served for Monday,
Wednesday and Fridays dinners.
To make the custard renversee with
almonds cook half cupful of sugar to
a caramel, add quarter of cupful of
blanched almonds cut in slices, cook for
a moment longer and use the mixture
to lire a custard mould. Beat two eggs
lightly, add the yolk Of another egg
beaten with three level tablespoonsful
OF sugar and quarter of a teaspoonful
of salt and then gradually stir in one
and half cupsful Of hot milk When
the sugar is dissolved flavor with half
teaspoonful Of vanilla extract aud turn
into the lined mould Set in Il pan Of
hot water aud bake slowly until set
The raspberry charlotte rlieae Is made
by pressing three=quafterA of fl eupfui
Of raspberry lam through sieve and
adding teaspoonful Of eelntne, soaked
New-York tribune., 1919-03-02
With Chicken and Game

THE meat dish may be judged
largely by the company it keeps,
and this is especially true of
game and chicken. Much depends on Civ
ing the song the right accompaniment.
An oily, rich meat needs salads and succu-
lent vegetables. Try these combinations +.
With boiled chicken: Rice with epg
sauce. boiled onions.
With roasted chickcn White or sweet
potatoes, stewcd or boiled chcstnuts,
crsb-appc jelly
With cold chicken; Lettuce salad with
mayonnaise, celery.
with bfoiled chicken Cream sauce.
w1flles, ten rolls, peas and jelly.
With pnnned ehcken Corn frittcrs,
tomatoes. boiled ree or bnked dunn.
iipga.
with turkey; Celery saucc, chestnut
stufIing, cTanbcrrirs
with tame duck; French green peas,
New-York tribune., 1919-03-02
By LOUISE M. WILLIAMS

1OsN'tteot, L tOUN6 lNStlULe.
Vow do you buy your shrimp.
fresh or canned, raw or cooked ?
In the Tribune Institute, shrimp.
canned and otherwise, were bought and
cooked and weighed to find out Just
which was the best buy" from the stand
points of purse and palate. The table
shows the results:
Cost as Cost as
How bought. Weight bought. eaten.
In can chest
grade) ...... S OF. 5 32 S 81
Raw, by the
pound. ID. 25 .43
Cooked, by the
pound. ...". ID. 80 40
Shrimp of cheaper grade bought in
the can are sometimes grayish in color,
not distinctive in favor, "mushy" in
texture and slightly broken. But the
BEST grades Of canned shrimp are gener-
ally whole and compare very well in
flavor and color and appearance with the
New-York tribune., 1919-03-02
TESTED RECIPES
Spanish Noodles With Cheese

Cook half a pound of noodles in active
" boiling sated water, and when tender
drain and rinse in cold water. Prepare
the sauce by heating two tablespoonsful
of bacon dripping; then stir in two
tablespoonsful of chopped onion. one of
minced green pepper, and cook without
browning for three minutes. Stir in two
tablespoonsful of Drowned flour and add
gradually two small cupsful of strained
stock Continue to stir until thickened
and add salt, celery salt and paprika to
taste. Cook over hot water for four or
i've minutes and add few drops of
Kitchen bouquet and tabasco sauce. Add
the prepared noodles, turn all into a hot
vegetable dish and sprinkle thickly with
grated American cheese
New-York tribune., 1919-03-02
An Oil Heater That Moves Ahout

<HE many uses for an auxiliary
heater are never more in evidence
than at the change of seasons.
when the furnace is being demobilized.
Useful as portable heaters are at all
times for small rooms or early in the
morning and late at night when the fur
mace heat is low, spring and fall are
the seasons when they may be more than
auXlllaries and hold the centre of the
stage.
IN contrast to gas heater, no con-
nectlons are necessary with the oil stove.
New-York tribune., 1919-03-02
Institute Tested Recix1cs

These contributed recipes hare all bce,.
rested and endorsed by ou' Domestic
sc'ence hfpert. We pay sfoo for each
recipe that IS printed If contributors
irish to hare rejected recipes rct,n.,n,
stamps must be enclosed.
New-York tribune., 1919-03-02

In the following recipes on the differ.
cnt ways Of eervIng shrimp the canned
product may be used with pleasure and
pfoilt If the froeh ones are unavailable.
lhe latter however. are superior both
IN texture, flavor and price, if ON the
market
creamed shrimp or shrimp salad are
New-York tribune., 1919-03-02

product, when chilled, is Il deli
cious, crispy. sweet piece of food
well worth the little trouble involved.
No amount Of chilling will yield quite
80 crisp and sweet n product from the
can for salad purposes, but for creaming
the canned goods Of the best grade hold
their own, but at higher price.
New-York tribune., 1919-03-02

into the brine. Five more ounces were
lost in the removal of shell and uppen-
doges and only the remaining nine
ounces was solid "meat." The cost per
pound OF this edible portion amounted to
Al cents, excluding the cost Of fuel and
time required in preparation.
bought cooked or raw, the finished
New-York tribune., 1919-03-02
Fish and Eggs for Spring

for turning
Economy enesa healhful
all point to these two foods
ss are be The
at though
'' o
be and profitable
>N"' ''S' '"o' ''e
New-York tribune., 1919-03-02

paprika to taste and three tablespoons.
ful of chopped parsley. Place two table
spoonsful of the egg mixture on top Of
each toast slice and serve as hot as pos
sible. Bloater paste may be used in
place of the anchoyy. Add no salt. rs
the pastes are very salty
New-York tribune., 1919-03-02
Puree of jackson Soup

Boil four good-sized potatoes in sated
water until tender. In the meantime
scald together one quart of milk, bay
leaf, one tablespoonful of grated onion.
three tablespoonsful of diced cooked eel
cry and the same of chopped, cooked
carrots Simmer for ten minutes. then
turn into the upper part of a double
boiler and add white roux made from
one tablespoonful of butter blended with
one tablespoonful of flour. Stir until
well thickened, cook for five minutes, and
remove the bay leaf. Season to taste
with salt and paprika and add the pota-
toes mashed and pressed through a
sieve. Reheat and thin with a LITTLE az.
ira milk If too thick,
New-York tribune., 1919-03-02
Vegetarian Nance Pie

Mix together two crackers rolled fine,
half cupful Of molasses. three-quar-
ters OF cupful of sugar, one-quarter of
cupful Of liquid drained from lar Of
sweet pickles. half cupful OF raisins
seeded and chopped. one-quarter of a
teaspoonful of salt, one teaspoonful of
mixed ground spices. one beaten egg. the
grated yellow rind OF half a lemon and
three tablespoonsfu of melted oleo.
Blend thoroughly and bake in two crusts
New-York tribune., 1919-03-02
Scotch Woodceels

Prepare crisp slices Of buttered toast
and spread thinly with anehovy paste,
Scramble three eggs with the addition Of
two tablespoonalul of tomato ontaup.
New-York tribune., 1919-03-02
Lenten Dishes From the Sea and the She

in three tablcspoonsful Of cold water
and dissolved over hot water. Stir oc-
casonally as it begins to thicken and
fold in half cupfu of thick chilled
cream whipped solid Mould with lady
fingers
Meats for the week are cut to a mini
num- Fresh meat is served only twice
for dinner, with a piece of salt pork for
the baked beans and little bacon and
Clipped beef as relishes.
Supplies for the week will include at
the butchers one pound OF chopped beef
at 80 cents per pound, half a pound of
salt pork at 38 cents per pound, quar-
ter of pound of dried beef at 6S cents
per pound, one pound and half of
stewlng veal at 90 cents per pound and
half pound of bacon at as cents per
pound.
At the fish market two dozen large
oysters at 20 cents a dozen, one pound
and half of cod steaks at 25 cents per
pound, a two pound bass at 2S cents
Il pound and six large soup CLANS at 5
cents each.
One pound and q half of butter at 81
cents per pound half pound of oleo at
38 cents per pound five quarts of grade
B bulk milk at ii cents per quart, three
gills of cream at IS cents each, one pint
of buttermilk at 10 cents and twenty
five fresh eggs at 58 cents dozen will
be required to follow the menus. Mar
keting prices should run at the follow
ing approximate prices:
Butehet's bill $3.50
rlsf Dill rt.....,....... Lea
Butter and cleo o..,,........ 80
Nlllt aud cream i,,........... 1,gb
r4Eps 'r't'tttt,.,..s,,,., Ill
IHll ttIIItst tst.s..titsIst.tl, 81
Vegetables ,,,s,,s,,,..,,,,, i7O
groceries ,,,,t,,.,,,,,,,,,. A,9l
Total for four persona $1,000
New-York tribune., 1919-03-02

very unusual flavor The cost viii ap-
proN'mate > cents a dozen.
Green Peppers Stuffed With CLANS
dozen clans. tab,osno,arni bu.-
chopped. .e,ina
green peppers tablcsnoo, r,,i minced
| onion, minced parslo,
cupsful cracker Salt and re,nc, 10
crumbs. t.stc
Prepare the pepper by cutting of the
top and removing the seeds and mem
orane Mix all of the other ingredients
together. moisten with clam Juice. sea
son with salt and pepper. Slud the pep
pcrs with the miNturc and bake ia oven
until peppers are tender from forty.
hve minuIcs to one hour T. -. Brook
lyn, N \.
This unneunl recipe for stuffed green
peppers ~ appeteinp and delicious. The
9,Hilnc'lNe clam llaNoi adds much to. tho
dlhf' 1t costs 80 cents TO serve Blk
persons,
New-York tribune., 1919-03-02

very unusual flavor The cost viii ap-
proN'mate cents dozen.
New-York tribune., 1919-03-02
Hot Bean Outlets

Press cooked beans through potato
ricer and for each pint Of the pulp add
one Tablespoonful Of chopped pimentos.
salt to taste. three slices Of bacon fried
and passed through the meat grinder
one teaspoonful of grated onion and two
tablespoonsful of thick chilli sauce. Let
the mixture become very cold. form with
Toured hands into small outlets and frv
crisp and brown in bot hacnn Cat