davidaulloa/AmericanStories huggingface dataset:
Wausau pilot. [volume] (Wausau, Wis.) 1896-1940, 1919-04-01

ioNiietiOr ~ j 81.
CATTLE-Receipts Go, s,e. 10 ~
ier
CALVES Receipts, 325; steadT %%
1900
HOGS Receipts. 1900: PIGS slow 2'as
steady; heavy. S2O0oG2025; missed, ~
2015; workers.. 5000; light y0r .r5. -
1880; pigs. S1S00a1S.25; roughs, a.14"@
stays S12.O0614.0O.
SHEEP AND LAMBS-Re0 iyt+ -
slow: wethers, s16.OOG162j; others
changed.
Wausau pilot. [volume] (Wausau, Wis.) 1896-1940, 1919-04-01

Buffalo. n y. Ma.
CATTL E-Receipts Go, steal. 10 s~
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1919-05-11
Producer, Consumer and Dealer Are
Brothers Under Their Skins

as to who the particular set of men
were who were getting it" The &C
cused will always prove clearly that
he isn't getting it, at all, or that
if he is getting it, to-day, he
didn't get it yesterday and he is
going to lose it tomorrow!
The Tribune Institute Cooperative
Club, dealing chiefly in eggs and
butter, is of necessity in close touch
with these commercial undercur-
rents. We may be wrong, but at the
prices at which eggs have gone into
cold storage it looks as though eggs
next winter would be from 70 cents
to 81 dozen. You can forearm
yourself in very simple and effect
i've manner against these high egg
prices by the simple process of put
ting down your own eggs in water
glass now.
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1919-05-11
Ups and Downs In All
Life Histories

Notwithstanding it's popularity in
the countries overseas, Americans
were very slow in accepting maca-
roni as an article of food, and it is
only within the last twenty-five
years that it has been manufactured
to any extent in this country, for
even after the American woman
learned to know it's worth she was
exceedingly loath to use any of the
domestic brands. But all of a sud-
den it would seem that light dawned,
for in 1903 and 1904 domestic maca-
roni took a sudden boom and during
the period Of ten years between
1904 and 1914 the amount sold
trebled.
The conservation of wheat and
the substituting of other grains in
its place had most disastrous effect
on the manufacturers of macaroni; ;
for it is absolutely impossible to
make good macaroni with anything
but pure wheat. Consequently,
housewives who bought this war
time macaroni were disappointed
and dissatisfied and stopped using
macaroni altogether. Conditions
now, however, are normal again and
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1919-05-11

matoes is poured into the saucepan,
or, if it is impossible to obtain the
Italian variety, an American brand
may be used, provided all the LIQUID
IS drained off before they are put
in the pan. The Italian tomatoes
are said to contain less water. Pep
per and salt is added and the sauce
is cooked for fifteen or twenty min
utes. A thickening made of the
tomato paste (Which comes in little
tins from italy, and boiling water
is stirred into the mixture. By this
time the spaghetti is thoroughly
drained and it is put back in the
kettle with piece of butter or
some olive oil and heated thor
oughly again. 1t is served on
individual plates with a layer. of
grated Parmesan cheese and layer
of the tomato sauce and | needn't
tell you that it is good.
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1919-05-11

armed" Water-glass your winter
supply of eggs now.
We admit there is one other factor
in this situation, and that is the
chance that the dealer won't win
that eggs will sell for less money
coming out of cold storage than they
cost going in, and he will lose his
$3.50 or some portion Of it. This
calls for an analysis of the world
food supply situation, especially as
applied to eggs and the "stabilizing'
influence Of having the eggs stored
by men of vast resources, to whom
the investment Of $3.50 is not d seri-
Gus matter. 1t seems to US.
however, a remote possibility that
those few men in the food business
will be unwilling to extract a profit
from the public by the simple de-
vice of "maintaining" the market
on product which they will largely
control. The odds are all in favor
of water-glassing your eggs now.
even at 90 cents dozen.
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1919-05-11
The Meat Sauce
Completes the Meal

For the more "dressy" meat
sauce, a lean piece of beef, such as
one buys for pot roast, weighing
from half to three quarters of a
pound is put in the frying pan and
cooked until it is thoroughly
Drowned on both sides. This is then
chopped in the meat grinder. An
onion and bit of garlic are
Drowned as for the tomato sauce
and few stalks of celery and a
small carrot are sliced and put into
the pan and the chopped meat with
the juice in which it was cooked is
added, then glass of wine, either
white or red. A little tomato paste
is stirred in to thicken it and the
mixture is allowed to simmer for
fifteen or twenty minutes. If one
wishes it little more elaborate half
cup of the Italian dried mush-
rooms is added These must be
scalded and soaked for ten or fifteen
minutes before using, then they may
either be chopped fine or broken in
larger pieces and added to the sauce.
Macaroni comes to you highly
recommended for use all the year
round, but particularly in summer.
Try it-as a main dish.
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1919-05-11
Even Substantial Macaroni
Has Its Legend

The history Of macaroni is rather
uncertain, though most authorities
give the honor of it's birth to China.
There is an old Chinese legend,
which would seem to substantiate
this claim, which runs like this:
"Once upon a time, centuries and
centuries ago, a Chinese woman sat
under cherry tree kneading dough
into a thin, fiat loaf to be baked on
a pile of stones near by. Suddenly
there came great gust Of wind
which shook the slender branches
and brought down q shower of
leaves and blossoms which fell into
the dough. The woman tried to re-
move them, but they were firmly i'm
bedded in the sticky mass and re-
fused to be separated from it. She
was poor woman and she could i'll
afford to throw away the dough, and
yet she knew that her husband
would refuse to eat the bread if
there were bits of leaves and flowers
in it. She ran to the house and got
a sieve, through which she pressed
the mixture 1t came out in such
nice, long, thin, even strands that it
seemed a pity to mould it into an
ugly misshapen mass again and so
she spread the long strands in the
sun to dry, and there was the very
first macaroni."
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1919-05-11
Villain, Villain, Who
Has the Villain

Now, as a matter of good common
sense and economies, not to say as
another bulwarl. against Bolshevism,
let us admit to ourselves that
this antagonism between producer,
distributor and consumer is ethi-
cally and economically unsound, and
that we have not in the past been
able to remedy the increasing high
cost Of living because we have in
evitably chosen to consider that
some one set Of men was to blame
for everything that was wrong with
the price of any given commodity,
the only problem being to find the
particular set Of men and pin it on
them. But you never could get
everybody to agree on the villain or
even to make out presentablc case
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1919-05-11

you that it is better because it IS
made with water from the mountain
springs and because it is dried out
Of doors. The spring water argu-
ment may be good one, but the
second certainly does not hold good,
for there can be no question as to
the advantage of drying in the. way
it is done in our modern Amer
lean factories, as compared with the
European method of exposing the
moist dough to the dust and germs
and insects which it would collect
during the four or five days that it
is in the open air.
In point of fact, an up-to-date
American macaroni factory is about
the cleanest plant in the world. The
employees dress in white, the machin-
cry is run by electric dynamos with
no overhead machinery to drop
grease or dirt, and there is very
little handling Of the macaroni, the
work being done almost entirely by
machinery. The farina is placed in
huge iron receptacles and mixed
with the smallest possible amount of
water by means of huge revolving
paddles run by electricity. After
this is Of the proper consistency it
goes to the kneading machine where
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1919-05-11
The Going Away"
Prices of Eggs

If we are going to have cheap
eggs next winter we must have
cheap eggs now when next winters
cold storage eggs are being put
away. Real fresh eggs are always
dear in the winter time because
they are very scarce, but about 90
per cent Of all the eggs eaten in
New York city and it's vicinity from
September to February have seen
the inside Of cold storage ware
houses somewhere, and are put in
during the months OF April, May
and June. In other words, right at
this time, in New York city at the
end Of April, the going away"
price was in the neighborhood Of
IL cents dozen In carload lots, or
about $IA.D0 case Of thirty dozen
after the carriage was paid.
Despite al the abuse which has
Ocen heaped upon egg dcalc,M for
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1919-05-11

the American macaroni which is be-
ing manufactured in our factories
to-day is fully as good as that which
was manufactured before the war.
Let housewives take cognizance of
this fact, for here is another "staff
of life" which, when balanced with
cheese, is practically a substitute for
meat and costs much less.
Uncooked macaroni, chemically
analysed, contains 1913 per cent
water, 1874 per cent protein, O.9
per cent fat, 1.3 per cent minerals
and TAI per cent carbohydrates.
Look at beefsteak-with Sd per
cent water, Is per cent protein,
16 per cent fat and 90 per cent
ash-at 48 cents pound, and
then consider the macaroni. Not
withstanding the fact that the price,
like that of all the other foodstuffs,
has increased from 8 or 8 cents a
pound to II to Is cents in bulk and
20 to 80 cents pound in the pack
age, it still remains one of the most
economical foods on the market as
we'll as one of the most palatable
and nourishing. For a pound of
macaroni with tomato sauce and
cheese, costing about 80 cents, is
nourishing meal for family of four
people.
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1919-05-11
legends, History and Everyday Life Of Macaronis

press the last cry of fashion, the
quintessence Of elegance. The name
"macaroni' came from group of
young exquisites who had travelled
extensively on the Continent and
partaken of the national dish of
Italy and who formed an association
in London which was known as "The
Macaroni Club" where macaroni
was the speciality Of the cuisine.
These young men dressed in the
most extreme fashion and always
carried the insignia of the club, a
tall walking-stick adorned with
silken tassels. So far as any one
knows, the members of "The Maca-
roni Club" we're the first to intro
duce this article of food into
England.
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1919-05-11

years past, it is, nevertheless, their
function to take the eggs at the
period Of flush production and put
them into cold storage.
Furthermore, if the egg dealers
did not do this nobody would, and
not only would the public have no
eggs in the winter, but in short
while they would have no eggs in
the spring, either, because if all the
eggs laid in the springtime were
dumped or the market for immedi-
ate consumption the price would drop
so low that the farmer would go out
of the egg producing business en-
tirely Let us give the devil his due
and admit that in years past the
Gespised egg dealer has performed
valuable public service.
Of course, the logical person to do
this storing is the producer. But
the farmer wants to get his produce
off his hands and get cash into
his pockets just as soon as the stuff
is salable. And should the time
come when cooperative organizations
of farmers undertake to perform
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1919-05-11

two huge revolving paddles work it
about for ten or twelve minutes. 1t
IS then passed through a roller, dou-
bled up and rolled several times I'M
til 1t comes out thin sheet and is
wound on roller, looking exactly
like a sheet of heavy drawing pa
per. This roll goes next to the
press and that is where ''the holes
are put in" At the bottom of the
huge cylinder there is a perforated
plate, in each of the perforations of
which there is a steel pin. The
dough is placed in the cylinder, ire
mendous hydraulic pressure is ap-
piled and presto, out come the thin
tubes of macaroni! The presses
used for the solid varieties, such as
vermicelli, spaghetti and noodles,
have no pins in the perforations.
The long tubes of dough come out
of the cylinder in from six to ten
feet lengths and are cut into shorter
lengths by machinery and laid on
trays with wire bottoms. These fit
into cases, exactly like a chest Of
drawers, and current of dry, cold
cir is circulated through the cabinet
and in twenty-four hours the maca-
roni is perfectly dry and ready for
packing Egg noodles and egg YER
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1919-05-11
The Psychology
Of Economics

One Of the most amusing fallacies
that crop up every once in q while
in discussing food prices is the as
sumption that farmers on the one
hand and consumers on the other
are most virtuous aggregations Of
persons, and that the dealers are al
ways the villains in the play. HUI
man nature is human nature wher-
ever you find it, and any body of
men gaining control of any product
is pretty apt to boost the price of
that product "all the traffic will
bear" Labor and capitalists alike
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1919-05-11
Mr Iribnttc
Institute ..
~ Ho~col,o,~,;,.
uSekeeplnQ o
o. as a PrOfes sion

This dried paste soon became popu-
lar not only with the Chinese but
with their neighbors in Japan, and
German traders visiting the country
carried the recipe of it's manufacture
back home with them and chris
tened it 'nudel." The Italians soon
learned Of it from the Germans and
they in turn named it "macaroni,"
from the Italian word "maccare, ="
which means to crush, and in very
short time its fame had spread
throughout the country and it had
become the national dish.
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1919-05-11

ing, 50 that I long ago determined
that some fine day I would probe to
the root of the matter and find out
why a gentleman of Yankee Doc
dies intelligence should have chosen
so inappropriate word with which
to describe his headgear.
1t appears that the term "maca-
roni" was popular slang expression
at the time that "Yankee Doodle"
was written, which was some time
during the latter part of the eigh-
teenth century. 1t was used to ex-
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1919-05-11
4 Little Real Information on the Egg
and It's Prices

products for a long time and she
seemed to want our butter and eggs
so badly that the export buyers
cared a whole lot more about get
ting the kind of stuff they wanted
when they wanted it than for the
prices they had to pay to get it.
1t will be recalled that butter was
very high all winter and it reached
its highest point at the time of the
first harbor strike, passing the 70
cent mark in the wholesale quota
tions. After the settlement of tbs
strike butter dropped in com
paratively short time to At cents
for the finest grade and some Of
the under grades sold down to AZ
cents for creamery. Then the
exporters stepped in and back but
ter went past the IS cent mark.
The withdrawal Of buying for ex.
port would occasion another drop,
but the reaction would immediately
set in and the price recover six or
eight cents, sometimes in two or
three days. Fluct dations have been
so violent in the butter market
that should any of q similar char
acter occur in the stock market
we would have countrywide
panic. The same applies to eggs.
Europe wants our butter and eggs
and is not only paying for them,
but is making ali the rest Of US
pay too.
Even if this demand decreases
the damage will have been done
as far as next winter is concerned
and in this way:
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1919-05-11
Probable Egg Prices
Next Christmas

There are certain elements in this
situation the effect Of which is q
very simple matter to foresee.
Until a few years ago the average
responsible dealer, or even the gro
ceryman, was able to borrow on the
eggs all he paid for them except
about 81. Thus with SIS, 900 invest
ment he was able to put away in
cold storage 5000 cases of eggs. But
to-day all this is changed. The eggs
will cost him "going away" S14.50
a case and he cannot borrow on them
more than So case. This makes
him put up $3.50 case Of his own
money, which means less than 1000
cases for the same amount of money
which formerly secured him 5000
cases.
Now the man who risks the $3.50
more on a case of eggs than con-
servative bankers are willing to ad-
vance as loan thinks he is entitled
to g chance of making another $3.50.
This means Is cents a dozen profit
that he may extract from you, gen
tie reader, for risking his money
and for doing your work for you.
And this is over and above what the
eggs cost going in, plus all the car
rying charges, which will bring the
initial cost to the dealer ("specu-
lator' you will be calling him next
winter) to somewhere around 81 or
IS cents a dozen. In other words,
George, the dealer, will have to get
about ~ cents a dozen for the eggs
coming out of storage, and the men
who buy from him will have to get
theirs" for their work of getting
the eggs to the groceryman and the
groceryman vii. have to collect ''his"
after paying them about 80 cents
dozen for the eggs at wholesale.
If we are correctly informed that
the groceryman cost OF doing bust
ness is 10 cents on a dollar the pub
lie must pay about 81 n dozen or
more for cold storage eggs next
winter, and sorrows crown of
sorrow will be that there will be
40 one to blame. As we have re.
marked before. "foreWarned is fore
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1919-05-11
American Factory Methods
Spell Sanitation

There is great prejudice among
the Italian people against eating our
domestic macaroni or spaghetti, but
when one pins them down to their
reasons for considering the domestic
product inferior to the foreign they
only shrug their shoulders and say
that the Italian macaroni is frmer
and stands the cooking better be-
cause it is made Of Russian wheat,
which contains more gluten than our
American grain. They will also tell
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1919-05-11

tainer with the proper amount of
solution. Glass fruit jars, galvan-
lied tubs or buckets or wooden kegs
may be used, but the latter must be
filled with water and allowed to
stand several days before filing.
Water glass costs about 80 cents
gallon in liquid form.
The amount of solution needed
is one and one-half quarts of COM
mercial liquid water glass to eigh-
teen quarts of boiled and cooled
water, thoroughly mixed; or ap-
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1919-05-11
The Real Italian Way
To Cook 1t

The American cook rarely uses
macaroni in any form as main
dish, which is surprising considering
the high cost Of meat and the amount
of nutrition in a dish of we'll cooked
macaroni. Old habits die hard and
it is difficult for an American to con-
ceive Of dinner without meat, even
though she may know that the maca-
roni with cheese and tomato is both
as nourishing and as zestful as meat.
We all know that the "flavor" of
meat is one of its most important
characteristics.
Spaghetti cooked in the Italian
fashion is favorite dish with many
of our epicures who nightly fill the
tables in the restaurants Of the Ital-
ian district which lies to the south
of Washington Square. These con-
noisseurs declare that no American
cook can serve spaghetti so that it
tastes like that with which they are
served in the restaurants of Little
Italy. Doubtless this is true, for the
average American woman cooks
spaghetti according to the recipes
given in an American cookbook,
which are quite different from the
Italian methods. For the benefit of
those who do not know the real Ital-
ian methods have begged the rec
ipes from Nine. Mort, the pro-
prietress of a restaurant famous for
its spaghetti.
In the first place there must be
plenty Of boiling water we'll sailed.
A pound of spaghetti is the allow
ance for four persons. This is bro
ken into short pieces and thrown
into the boiling water and allowed
to boil from twelve to fifteen min
utes, then it is taken out and placed
IN colander to drain.
If the plain tomato sauce is to be
used, an onion is sliced and fried in
olive oil until it is brown and when
it is almost ready a kernel of garlic
is added. Next a can of Italian to-
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1919-05-11
Winter Eggs Along and Peaches

hold up the rest of the community
when opportunity offers, and the
last ounce of flesh is apt to be ex-
acted by city and country men alike
whenever they find themselves
strategically situated so that they
can do it.
The Indifference of consumers as
a class to the farmers dilemma when
the season is such that an overpro-
duction causes the supply to exceed
the demand naturally results in the
farmers effort to get even when the
tables turn. Very eminent members
of the community have been seen to
gloat over getting basket of
peaches for Is cents, when that
would not even pay the cost Of
freight and container, leaving the
farmer with no compensation for his
labor, not to mention the value of
the peaches themselves. But the
consumer will come around looking
for sympathy the following season
when the price is $1.50 basket, be-
cause the Disguised farmer wouldn't
bother shipping in the peaches, or
the frost made the crop smaller than
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1919-05-11
Directions for WaterG CHASING Eggs

nREsERV1NG eggs in water
glass has been subjected to
careful and extensive expert
ment and is perfectly satisfactory.
1t is not practical commercially,
but for home use it is an ideal
method.
Two eight-gallon jars will hold
thirty dozen eggs, stone jars being
preferable. Other estimates give
three dozen eggs to gallon con-
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1919-05-11

proximately one gallon to ten gal
Ions. If the water glass (sodium
silicatc) is bought in dry form, one
pound should be thoroughly stirred
into two gallons Of stcrilized water
Do not wash the eggs before pre-
serving. About two quarts Of the
finished water glass solution {pre-
serving strength will cover one
gallon of eggs.
Scald the container. be sure that
the water glass covers the top layer
Of eggs for at least two inches, place
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1919-05-11

this function for themselves, the
public might experience greater
manipulation in prices by the grow
ing practice of organized restriction
of production than it has ever suf-
fered at the hands Of the so-called
niddleman. This, however, is mere
ly a reflection on possibilties-re-
suits would depend entirely on the
nature and self-imposed limitations
Of the organization.
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1919-05-11

a wooden cover or plate inside the
jar to hold the eggs below the sur
face. Cover tightly to prevent
evaporation Of the liquid. Keep in
4 cool place
Rinse when removing from tho
solution for use. For boiling, prick
the LARGO end of the shell before
placing them in water. The pores
are sealed by the water glass solu-
ton and expanding the air within
the shell may break the egg unless
this is done.
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1919-05-11

the demand. In these instances the
farmer blames the middleman the
first year and the consumer blames
the middleman the second year; and
the middlcman, to remain a middle
man, grows a toughoned variety of
skin and every once in while does
pull off a raw deal to get even, but
nothing worse than the farmer or
consumer does when he gets
chancel