davidaulloa/AmericanStories huggingface dataset:
The Wheeling intelligencer. [volume] (Wheeling, W. Va.) 1903-1961, 1919-02-17
'BRACEY WAS IN
NEW YORK ON
SEPTEN|BER28
DrrEHsE ALLEGES DEFENDANT
wAs m HEw YORK OH DAY NE
ACCUSED CLOSING DEAL HERE
witness on Cross Examination says He
was Not Present When Bfsee!,
siRned Hotel Register.

The defense in the case OF the state
ys Smith H. Bracey, played trump
card Saturday when it placed upon tne
witness stand J.. Morris Robinson. as
sistant general manager OF the waldorf
Asioria hotel who testified that Bracey
the defendant. was registered at tne
Waldorf-Astoria on September To- 1919
the day that David McGary. the prose-
cutting witness, says that Bracey solo
him stock in the Howe mining company
in the company's offices in the German
Bank building. this city, e.
Mr.. Robinson said that he knew Bra
cev registered at the hotel on the morn
ing of Sept %. 1914, because the regis
ter showed that his namc was the 1lIs'
one entered and that the register LOT
that day went into use Mt seven O'Clock.
When asked by Prosecuting Attorney
D. A.. Mckee how he knew that Braccy
registered at the Waldorf-Astorla at the
time stated. when he was not an en-
Move Of the hotel at the time. witness
rcplied: 1.-THE reputation of the ho1ei
would not permit the false registration
OF any guests name and MT. BraceS
was too we'll known about the hotci 70
deceive the employees"
The state objected to Rohinsons tes-
timony going in on the ground that ne
had no personal knowledge of Braccy
having registered at the hotel Inc
court allowed the evidence to go in.
Robinson said that he never. met. Bra
cey personally until he arrived in
Wheeling
J. B. Bierkortc former resident Oh
New York city. testified TO having had
a conference with Braccy ut the Waldorf
Astoria at about midnight on Sept. %:
1914. He said that he called Mt the hotel
about 80 o'clock In the evening: md
found that Mr.. 5Rracey was registered
there, but was out ut the time. Later
he was in connection with Bracey over
the telephone and met him at the hotel
at 1880 o'clock That night. +.
The greater part Of ""tnrday was
taken I'D by the reading of depositiohs'
which proved wcarisomc 10 hoth Jury
and spectators. From present indtca-
tions the case will not so to Inc jury
before Tuesday. If that soon the lr!hi
opened last Wednesday mqrning ana
night sessions were held Wednesday
Thursday and Friday. Court was ad-
iourncd shortly before four O'Clock Sat
urdav afternoon at the request OF the
prosecuting attorney that he might
make an Immediate Investigation of the
murder that occurred a few hours be-
fore AT Clator.
The Wheeling intelligencer. [volume] (Wheeling, W. Va.) 1903-1961, 1919-02-17
PREACHER BINDS
BOY ISLANDS, AND
FEET IN SERMON
REV z. K. VAN WINKLE DENIM
STRATES CURSE OF FORM1N9
FOUR BAD HABITS.
Deliyers Able Discourses Yesterday ID
Observance OF Father and
Son Day.

With hands and feet securely oouno
with heavy cords. Herbcr. Hoblcy. aged
10 years. son Of Mr.. and MIS-: w, Z.
Mobley Of Ohio street. was exhibited on
the platform Of tho Island CHRISTIAN
church yesterday afternoon by the pas
tor, the Rev. T.. X. NanWinkle. IN oeon-
onstratine the curse of habits before the
rather and Son services. The meeting
was attended by nearly every junior BOY
of the Sunday school and quite large
number OF parents.
Mr., VanWinkle delivered an able and
impressive hcart-to-hcart talk to the
boys in pointing out the way in which
10 be noble. true and honorable Christ
ian men. The unique and impressive
demonstration Of the bound youth proved
most interesting to his auditors. Mr.
vanWinklc took up the many habits that
arc detrimental 10 tho moral. CONNER
cial. social and spiritual uplift Of youths.
which lead them onward and onward
into sorrow. disgrace. prison. sham" ana
hell. He dwclt particularly upon the
The Wheeling intelligencer. [volume] (Wheeling, W. Va.) 1903-1961, 1919-02-17
HERE'S RELIEF I;
FOR YOUR COLDt
DR.. Kings New. Discovery
helps to bring the desired
quick relief. :.

1t holds record o. fifty continuous
years Of relieving - promptly and
pleasantly the usual winter colds,
coughs and bronchial attacks. =!
IT holds following of armies OF
regular users in whose family medicine,
cabinets DR.. Kings New Discovery IL
the watchword for cold and cough cor.
rccton.
Sold by druggists everywhere. Coo
and s1on
The Wheeling intelligencer. [volume] (Wheeling, W. Va.) 1903-1961, 1919-02-17

Wednesday. matinee and night, Feo. ~;
or the Court. when they will: present
their popular Offering tho new, CnalI
,cv'a Aunt" In this connection tho
word new is used advisedly' for on
this occasion. the fayorite old COMEDY
will appear in. new garb: In q. ne"E ana
up to date musical version. This ire
sistibly human play Of HE in an Amer,-'
can college town is a clean and idroitly
woven exploitation Of the daring anu
amazing ventures Of three young college:
chaps at Harvard. II X hurts you 70
laugh. you had Better stay away. from
This Performance. Seats now on" sale.
Bargain matinee Wednesday. ~
The Wheeling intelligencer. [volume] (Wheeling, W. Va.) 1903-1961, 1919-02-17
LOST CONTROL OF
CAR; SMASHES STEPS

At five o'clock Saturday crrhinS ono
Of the Ford delivery trucbS ol II. r. f'ch-
rcn'S Grocery company crashed 'h'o i
residence on South Jacob street In
some way the driver lost control or the
ca; however he escaped uninjurcd. TIL"
stems of tho house were smashed while
thu front wheels Of the car were badly
twisted.
Buy WAR SAVINGS STAMPS
The Wheeling intelligencer. [volume] (Wheeling, W. Va.) 1903-1961, 1919-02-17
Civil WAR VETERAN
Tells Aged People How To Get More
strength

Tells Aged People How To Get More
Strength
Hero la another link in the chain Of
evidence TO prove that our famous COD
liver and iron tonic. Ninol. creates
strength for feeble old people.
Mr. Nelson II. Pcasc. OF the National
Soldiers Homo. Tennessee. SayS:--"I am
"a years Of age and was in weak. de-
hi!itatcd condition. poor appetite and did
not sleep we'll. Vinol gave me n good
appetite. I sleep well. and it has built
me up so feel stronger and better in
every way. 7 strongly recommend Ein"l
for such conditions rs I believe it pre-
longs life for old people"
IoEc-Davis Drug Co.. Wheeling. Who'll
is; sold in Bridgeport Ohio. by the Dent
Pharmacy. and druggists cvcrywhcrs
The Wheeling intelligencer. [volume] (Wheeling, W. Va.) 1903-1961, 1919-02-17
THE GREATER KAWAM COLLECTION

the instructions rs laid down by Christ.
As at the morning services. a special
musical program was given by the choir.
bnfitting 10 tho observance of Father
and Son day. which was observed in
practically all the churches Of the
Wheeling district yesterday as well as
all over the country.
The Wheeling intelligencer. [volume] (Wheeling, W. Va.) 1903-1961, 1919-02-17
The Boon of Regular BoWeh

the hcalth-promoting properties Of
active bowels. these ars yours when you
occasionally take DR.. Kings New Life
Pills. Keep the stomach sweet. tho
breath untaintcd. the system cleansed.
Gentle but positive in action. Sold
everywhere. Csc.
New-York tribune., 1919-02-23
Borsch-A Cabbage MW

Groom together. Get beef knuckle and
have it we'll cracked, and add any left
over scraps Of meat or roast beef bones.
Into the pot goes the following mixed
company: A tiny head Of cabbage, three
bunches Of carrots, two large turnips or
three small ones, leek, celery (outside
stalks), all the onions you can stand, and
one bunch OF red beets (cut to edible
sizcs), whole peppers, not only one little
black ball, but dried red Spanish ones,
and a Glove or two, and one bay leaf.
Add salt with heavy hand and about
n dozen cups Of watcr--which ought to
fill. the pot.
But what makes it Borsch is the Juice
of ono small lemon, which you add to the
potful Of soup just before it is to be
served, and the two tablespoonful of
stiff sour milk you drop into one side OF
each little deep Chinese bowl that you
serve it in.
II you arc lucky enough to have a
nearby baker who will send around very
fresh dark rye bread with caraway seeds
in it and you out IL thick~~well it is
possible To have q Whit Of the Old World
right here in little old New York.
New-York tribune., 1919-02-23

show more discrimination. They take
their bath in the basin, but keep dis
crcetly away from the bubbling water
1t would be relatively simple matter
for boards of health to issue instructions
about the proper use of the sanitary
bubble fountain, and in the mean time
we can all instruct our children on how
to quench their thirst in public places
with the least possible danger.
A still simpler solution is to use Gas
some boards of health, including our
own, have for years recommended) only
the best type of sanitary drinking foun-
tain, the one in which the water is de-
livered at an angle Of about so degrees.
One drinks from the peak of the
stream, and the nipple from which the
supply of water delivered is protected
by a cowl of wire so that the lips cannot
come in contact with it. This sort of
drinking fountain is very nearly fool
proof.
The New York City Department Of
Health has forbidden the use of several
types Of bubble fountains in which
these dangers were apparent. The nip
pie from which the water supply is de-
livered is not cleaned, as a rule, which
make these precautions the more neccs-
sary.
New-York tribune., 1919-02-23
those that Ichabod Crane found on the
Van Tassel tea table,
General Rules for
"Crumpling Cruller'

There are several rules that should
always be observed in making dough-
nuts and crullers. Have the ingredients
cold, and mix as soft as possible, so they
will be moist and tender. Then there is
an art in getting the fat in which they
are to be fried just the right tempera-
ture. Fortunate, indeed, is he who
keeps the memory of grandmother bend
ing over the stove watching the fat until
she knows that now is just the right
minute to start dropping in the long
lines Of the delicious cakes that she has
marshalled in rows on her snowy bread
board. If it is not hot enough the crust
won't form on the outside quickly
enough, and grandmother will say the
first batch "soaked fat; but if it is too
hot, it is just as bad, for the crust cooks
too hard and they are not done inside.
The right temperature will brown a one
inch cube of bread in one minute.
A reliable old recipe, used by many
New England cooks, where most people
are supposed to top off their breakfast
with Il doughnut and a cup of coffee al
most from the minute that they graduate
from drinking it from the bottle, is not
at all difficult to follow out:
New-York tribune., 1919-02-23

before frying, mix a cup Of milk, yeast
cake dissolved in one cup Of lukewarm
water, cup of sugar, half a cup of
shortening, and enough -four to make a
SOFT sponge. Do this at noon and that
night add three cups of flour, a CUP of
milk, half cup Of shortening, three
eggs, salt, nutmeg or vanilla, and a
pinch of soda. Lei them stand all night,
the next morning roll out and let stand
till light before frying. After frying,
sugar by shaking each one while it is
hot in e paper bag in which is a little
granulated sugar. These are very good
for Sunday morning.
Another recipe uses potatoes In place
Of some of the flour. Cream a CUP of
sugar and four tablespoonsful Of short
enlng together and add two eggs, a cup of
mashed potatoes, cup of milk. three
teaspoonsful of baking powder, half a
teaspoonful Of cinnamon and enough
flour to roll out soft
If you want to make a good dessert
use your favorite doughnut recipe. roll
1t out and add spoonful of apple
sauce, some orange marmalade. a marsh
nlalloW, or spoonful or firm jelly, and
fold together like turnovers and fry.
Cut out with a small cutter, doughnuts
are delicious served with afternoon tea.
Melted chocolate added to the batter and
favored with vanilla makes a delicious
confection, and if you want to make the
French cruller that is on sale in the pas
try shops use cream puff batter (chow
paste) and fry in small spoonsful. Roll
In powdered sugar. These should be
used the same day they are made.
New-York tribune., 1919-02-23
,sted and Endorsed by the Tribune Institute

also held captive under the hood, af-
fording another advantage in cooking
cabbage, caulifower, etc.
OVEN TESTS
Marked saving Of gas and labor
was also shown in the baking and roast
ing operations. A very tough rooster
was split in half to give an equal portion
for the two tests in the fireless oven and
in the usual gas stove. The amount Of
gas used in the Chambers range was 8.
cubic feet, as compared with Is cubic
feet used in soaring and roasting in the
gas oven. The freless-cooked section
was slightly more tender, but not quite
so brown as the other half, but both
were remarkably eatable, considering the
toughness of the bird. The Chambers
again shows saving Of about S8 per
cent in gas consumption, with slightly
superior results.
Meats
To roast meats the food is placed
New-York tribune., 1919-02-23
When the Sanitary Bubble Fountain Is Not Sanitary

nature or else slightly Shiny to the touch.
Either of these surfaces would make a
happy hunting ground for the festive
germ, and as many of these are quite at
home in water of ordinary temperature
they would not be inconvenienced in the
least, with the result that the next
drinker would wipe off a healthy germ
colony with his lips.
While our good lawmakers are regu-
lating everything under the sun, would
it not be a good plan for them to turn
their attention to the bubble fountain
and require that there should be jet of
water at least four inches high surmount-
ing the nickel bulb; also that it would be
an offence for any person to place his
lips directly upon the metal? Surely this
is as reprehensible an act as to expecto-
rate on the pavement.
The writer once saw child suffering
from a severe cold walk up to bubble
fountain and wash her handkerchief out
energetcally in the fountain, which stood
in park frequented by many children.
1t is not altogether rare either to see
people wash their hands in the basin Of
the bubble fountain, and sometimes they
rinse them in the jet Of springing water
itself. At famous health resort six or
seven persons were observed to do this
in the course of a single hour. Birds
New-York tribune., 1919-02-23
BY EMMA GARY WALLACE
WYE ALL know the menace Of the
wv public drinking cup, the roller


wv public drinking cup, the roller
towel and the public lavatory,
but we do not always appreciate that
danger may lurk unexpectedly in the
Sanitary" bubble fountain.
To be sure, these fountains are great
improvement over oldtimc means of
quenching thirst, but even they are not
fool-proof. They call for intelligent use.
Sometimes we take too much for granted
and do not realize the necessity of teach
ing our children just how to use the bub-
bic fountain properly.
The writer has taken pains to observe
the public as it has refreshed itself at
many different points in different cities
at bubble fountains, and in the majority
Of cases the thirsty one put his lips right
down over the nickel bulb and drank
long and deeply.
Now it is possible that the germs de-
posted upon the shining surface did not
obtain very good foothold and were
soon washed away BY the constant triclSe
of the water, but when one stops to think
of il, the inside of tea kettle, or water
pail, or an unwashcd water pitcher, soon
becomes coated over with deposit from
the water which is either limy in its
New-York tribune., 1919-02-23
Euen the Bones

Cook steadily until vegetables are done.
When the cooking is finished remove
bones and herbs and sprinkle in the sago.
Cook until the sago is clear. Add beef
extract and serve hot. Peas, shredded
beans and lentils may also be added.
'Devilled bones" is a favorite dish
with menfolk and it is an excellent
way of using the very last of rib roast
of beef or saddle or shoulder of mutton
bones. 1t requires ore tablespoonful but
ter. one teaspoonful English mustard,
tablespoonful lemon juice. half tea
spoonful onion juice, one tablespoonful
of Worcestershire sauce, one-half tea
spoonful beef extract, pepper, salt, bread
crumbs. Mix to smooth paste and
spread thickly on the bones chopped to
convenient sizes. Sprinkle with bread
crumbs and pan broil or saute until nice
ly Drowned. The fire must be very hot.
Serve with watercress.
1farroao Toast: Remove the marrow
from the soup bones. This is easily
accomplished by heating the bones in the
oven. Put the marrow in a saucepan
with enough water to cover. Bring TO
boil, cook for fifteen or twenty minutes
until quite thick and press through a
fine sieve. Add salt, pepper and Worces~
tershire sauce to taste. Spread thickly
on strips of toast Serve yeru hot.
New-York tribune., 1919-02-23
BY JULIA w. WOLFE

ID ONES are an important item in
I'D economizing on the meat bill and at
the same time providing variety.
Often there are bones of all sizes ac-
cumylated-cooked bones of roast or
steak, ends of bones trimmed from chops,
marrow bones from shins of beef-and it
is difficult to know just what to do with
them.
In any standard recipe book may be
found recipes for meat stocks which are
prepared from meat bones, water and
seasonings. Vegetable soup with meat
stock as the basis is good old standby.
Mixed bones can, Of course, be bought
at small cost at any meat market.
For three pounds of beef bones use
two carrots, two turnips, two onions,
bunch of herbs, two tablespoonsful sage,
rice Tor macaroni), six allspice, pinch of
celery salt, two tahlespoonsful drippings,
one tcaspoonful beef extract, pepper.
salt, two quarts hot water. Chop the
bones in short pieces, fry in the drippings,
adding the onion, finely chopped. When
Drowned, add the water and seasoning.
Wash, prepare and cut the vegetables
into dice. Tie the herbs in a bit of
mualin and add with the vegetables.
New-York tribune., 1919-02-23
A Ne,U Way TO Saue Gas, and
Time and Trouble

gas is shut OFF, the fue in the back Of the
oven being closed automatically at the
same time by the action Of the damper
lever. The meat is allowed to cook twen-
ty or thirty minutes per pound, longer
by fireless. The book Of directions fur
nished with every range will give the
housewife an idea Of the approximate
times for all cooking processes, but she
must use her past experience and COM
mon sense to modify the directions to suit
her own specific needs and conditions.
The gas burners are provided with an
easily manipulated spud, which permits
controlling the flow Of gas so that per-
feet combustion flame is obtained under
different gas pressures.
The cooking top of the stove is at ideal
height above the foor-33 inches-so
that there is no tiresome bending over
either stove top or oven.
Potatoes
Potatoes Of equal size (each ounces)
were baked in the Chambers fireless
oven and in another gas oven In the
freless range the potatoes were placed
in the cold oven, the gas turned on for
twenty minutes, then shut off and the
potato allowed to cook in the fireless for
thirty minutes longer. This required
81 cubic feet Of gas, in comparison with
Fl cubic feet necessary to bake the po-
tatoes in the other range, about 15O per
cent saving of gas. In this case the
greater mealiness and f1ufiness Of the
fireless baked potato were noticeable.
Cako
The cake test was very successful. A
batter sufficient to make two layers was
mixed and one layer baked in each oven.
For the fireless range, the oven was
heated eight minutes previous to put
ting in the cake, then the gas was left
on five minutes after the layer was in.
This was followed by fifteen minutes Of
fireless cooking. The results were ex-
cellent; the freless-baked cake was light
er in texture and was Drowned more
perfectly than the layer from the other
stove. The gas consumption was cubic
feet, while that consumed by the other
stove was 101s.
Cereals
The freless method for cooking oat-
meal has many enthusiastic followers.
The hood of the Chambers range is very
practical for this purpose. In the even
New-York tribune., 1919-02-23
By A GREENWICH viLLAcER

- ~ 1NEENWk(H VlLLACEE
GoME days callers at my studio at the
~ conventional tea time are inveigled
INTO staying to dinner and spending
~ entire evening around the fireplace.
a0"! And why? Borschl Nothing else!
That is it?
q iirst Of ala heavy, haunting cdor
asa.' II you're lucky enough to have been
a'.aated, takes you back to Vladiyostok,
'alparaiso, or even Naples, as the case
Rsy be.
'has is more haunting than an appetite
fragrance or more delicious than
4aniscent odors combined with most
ss'sFaous and satisfying meal, served
4a peasant unprctentiousness, which,
ai's day and age Of "naturalnegs," is
ss,,s the fashionable thing 10 affect?
!. you want TO cali this eulogy Of
~gDsge soup, you may, if you please,
- iaugh, If you like~~but follow dircc-
s'sn and after that the srnle win have
Inherent meaning.
So asss Y 2 grest, big pot and one-bssrner
s. sspye, and for three hours let them
New-York tribune., 1919-02-23
A Combination Gas Range and
HreIess Cooker

utes. This burner consumed the gas at
the rate Of fifteen cubic feet an hour.
The oven heats up quickly and the gas
consumption is only at the rate Of twen-
ty-four cubic feet an hour, saving Of
from fifty to 100 per cent, as compared
with the majority Of gas ovens. In fif-
teen minutes q temperature Of $50 de-
grees Fahrenheit was reached, while $50
degrees Fahrenheit--a maximum tenn
perature for freless operations-was
reached in twenty minutes. At this tenn
perature the gas was turned off and the
damper closed. The oven showed a tenn
perature Of 425 degrees Fahrenheit half
an hour later, while in an hour the tenn
perature was 325 degrees (moderate
oven heat), and in two hours 225 de-
grees Fahrenheit.
In cooking with the Chambers dreless
gas range no extra utensils are neces-
sary. The heat is applied directly to the
food, and after the necessary length of
time the gas is turned off and the food
continues to cook by the confined heat
in the oven or under the hood, as the
case may be.
Definite rules for times Of cooking in
the Chambers range cannot be fixed, be-
cause the flow of gas varies in different
communities. Experience and common
sense must guide the housewife to in
sure uniform success. The range may
be used as a gas range, or the scientif-
cally constructed oven and hood may
serve as fireless units.
The hood is a special feature built to
save fuel when long time cooking on top
of the range is necessary. Because the
greater part of cooking, by far, is done
on top Of the stove, the hood is very
economical and advantageous feature.
The food is placed over the flame and
the hood lowered until it stops automati-
cally within two inches of the surface of
the stove. When the gas is turned off
clutch is released, which allows the hood
to be completely lowered. Very little
pressure on the handle is necessary, due,
to the counterweight. The cooking then
continues by means Of the heat stored in
the hood, which ordinarily would pass
into the air and be wasted. The hood
cannot be completely lowered until the
gas is turned off. This safety feature
makes the fireless hood "fool proof" for
it is impossible to shut out the air while
the flame is on. This, if done, would ex-
tinguish the flame, leave the gas flow