davidaulloa/AmericanStories huggingface dataset:
Free trader-journal and Ottawa fair dealer. (Ottawa, Ill.) 1920-1927, 1920-10-27
CONSTANTINE WANTS
GREEK THRONE BACK

London. oct. c7.---Former King
Constantine still appears to maintain
the attitude that he Is occupant OF
the Greek throne, says dispatch
to the London Times from its Lucerne
cores spOndent. II is uncertain wheth-
er he will consent to the succession
of his son, Prince Paul, who is better
known to the inhabitants OF Lucerne
as an excellent dancer than stu
dent Of international politics, the
dispatch asserts It is understood
no formal invitation to accept the
throne has been received by Prince
Paul and none is expected pending
action by the Greek parliament.
Former Queen Sophia, who re-
ceived news Of the death Of her son,
King Alexander. yesterday morning,
is prostrated with grief Constantine
is said to appear agitated and mas
been suffering from insomnia since
the inception of his sons illness.
Up TO VenzeIos.
Paris. Oct. 27.--Complicated prob
lens must be solved before the sit
uation arising from the death or
King Alexander Of Greece is salts
factorily adjusted. it is said III well
informed circles in this city
Nobody really knows how the
dvuastic crisis will be settled re-
marks jacques Roujon the foreign
editor of the Figaro Premier Veni'
2eloS knows whore he Is gong nut
he keeps his own counsel US al
ways. viii he confront Europe with
Free trader-journal and Ottawa fair dealer. (Ottawa, Ill.) 1920-1927, 1920-10-27
FAREWELL DINNER
GIVEN PASTOR SOON
TO LEAVE OTTAWA
REV. CARL STACKMAN FETEO
BY MEN or CONGREGATIONAL
ChURCH lEAVES NEXT WEEK
TO OCCUPY CHICAGO PULPIT.

The men of the First Congregations
al church gathered at the editice last
night, to tender fitting farewell to
their pastor, Rev Carl Stackman, who
leaves Ottawa next week to take
charge of Chicago church In all
about fifty men were in attendance
The evening" program started at
&: 80 o'clock with an informal recep-
tion.
After the guests had assembled
they adjourned to The dining room
where the members OF the Young
Woman's Missionary guild served a
delicious supper. The menu con
sisted Of creamed chicken on toast.
mashed potatoes, pickles. olives. hot
rolls ice cream, cake and coffee.
Following the dinner W, II. Howard
and G. B. Chapman. made very fine
addresses of appreciation of the work
Of Rev Stackman, during his four
years in charge Of the Ottawa church.
Resolutions were then presented and
unanimously adopted commenting the
work of Rev StaCkman in Ottawa and
expressing regret at his desire to
leave the city for a larger field of en-
dCaVOr,
Following the adoption of the reso-
buttons Rev. Stackman spoke few
words. thanking the members of the
church fer their kindness and eN-
pressing his regret at leaving his
many OTTAWA friends
REV. +. G. Beardsley Of the Aurora
CONGREGATIONAL church. made the ad-
dress of the evening. taking for his
subject is Christianity Il Failure.
His talk was one OF the finest ever
heard at a meeting Of the Congrcga-
ti0nal brotherhood.
Association to Meet.
The members CT the Congregational
council and of the Fox river a$soci".
tiOn Will meet in Ottawa at , O'Clock
tomorrow afternoon 10 dismiss Rev.
Stackman from the paStOrate OF the
local church, in order that he may ac
cept his Chicago charge. About fifty
out OF town people are expected to
be in attendance. There will be no
program. other than the inloram(
business session.
Free trader-journal and Ottawa fair dealer. (Ottawa, Ill.) 1920-1927, 1920-10-27
COUNTY EDUCATORS
DUE HERE THURSDAY
MORE THAN 800
RAIN WILL NOT DAMPEN ARDOR
or TEACHERS WHO WILL AS
SEMBLe m OTTAWA FOR AN
NUAL FALL INSTITUTE.

u,.,, u,a,,.,. .,,a. s.u ,.t,. do con.
'''"T'' '''' "''''
tlhue through lhe remainder oi ihe
week the spiri. of the SO peGagCgs
who gather in Ottawa tomorrow fer A
-,,,.. t,.;,.,t. ..,.. ,...,,,.,.,,ti,,, mn
not De oauh''d. MI OF tue 9'"o"'.
marms from LA sale and Putnam
counties large number from Bureau
county are expcpted TO be among
those present
The meeting will open tomorrow
Free trader-journal and Ottawa fair dealer. (Ottawa, Ill.) 1920-1927, 1920-10-27
end OF STRIKE Near
AS G0VERMmE and
MEN agree ON TERMS

London, Oct. 27---A member Of the miners
executive body informed the conference of trade
union delegates here today that there every
Free trader-journal and Ottawa fair dealer. (Ottawa, Ill.) 1920-1927, 1920-10-27
140 MORE JOIN GRAND RUSH
tn JOIN RE0RGAN|ZED c. Of c.

RECEIPTS AT S7,325
SUCCESS OF CAMPAIGN IS AS
sURED AS COMMITTEES ROUND
OUT SECOND DAYS WORK WITH
RECORD CLOSE TO YESTER
DAYS.
One hundred and forty more Of OF
tawas forward looking citizens ana
business interests aligned themselves
With the Ottawa Chamber Of COM
nerce today The number Of member
ships secured to date including yes.
terdays report is 293 amounting to
S732500 The number OF member
ships sold by each sales unit a. re-
ported Al the Boat club this noon are.
W T. Dickens, T.
l. NJ Harvey, %.
loaster Iloran, >.
K G.. Jordan. l.
Sidney Stieteh l..
A J. OCOnor. B.
l.. {. Brand IS,
j j. Dougherty. :.
a. C. BradiSh i.
Henry Walking, !
Df- j. H. EdecCho' ..
thomas farreIh D.
r. A. PETERSON o.
MoIeF hooe't7' d.
naiieS 0an"' - o.
~ ~ ,'l n'n'
,, 'u' so it' - 80 ....,,i,,, ,.,, ,oI.o,
,.,..,.,t,.. ',,l ,h, ,.
,,,, ,,;,,, .,,;,,'n,, n,.l, -, ,Io,, i,di.
D,, 49,, H., ,,.hnu
".'0, ,oar,, ,',,l. ,oro,bor -, v.og
n', P'9i'', ,'l',,,,,,;,,,, ,,,,.,,,,,ar.liny
"''' ., ,'.,i,,.o g,ii
''U'' '''',' nd ,,,,,, ~ a.
,,n,, ho,irni,,o - np5or.tand mi.
s'"" ",, ,n" I''''''i ,.h,, +, WARNS - tho
lio' '''''''' "'''' '''
WY
w. r eorh"a'' SPEAKS
Campaigners this noon We're given
delightful treat when they Wer" ad-
dressed by w T. Cornwall OF Kansas
City. Mo, who with his wife, Is a
guest at the French's home in East
ottawa. Mr., Cornwall who is con
nected with the w, f.. Stewart Land
CO. OF Kansas City. as salesmahaG"r
The address was delivered at the
luncheon at The Boat CLUB, lie point
ed the way to success in the Ottawa
venture and wound up hy signing
a membership card and paying over
his dues on the spot, Mr. Cornwall
married Miss Belle StraWn, FOR
mer well known Ottawa girl SISTER
OF Mrs a, =. La tialr ana the Iat'
Mrs, Clara French and W. y, SlfaWh
Memberships We're signed To-Day pH
the following firms ana lndiFlanalS.
Frank Bros |, John WATERS J.
Republican Times Printing Cos =
Sulphur Lick Hotel CO., = Mezger
Ladies' shop, /; I. 4. Godfrey !
Walter MerS, !, John Hanli'h' !
a. X Wilson, l. C. \ WADE a 20,
|; Ottawa Baseball ASSN !; Frr'
Scherer. D. r. Lucey Bros, !
Harry f Kelly, !; F. ". NorHWaIi
Kanasa Mo, /; Mrs, Chas, HeIEer
/. W. +, PriChard a son, !, OltaW'
Banking a Trust CO., 4, Oscar tiao
berlc, John Garland, ], People
Trust A. Savings Bank. >, ReXiort
Tompkins, /: Fred l.. Jones. /; OF
taWa Securities co.. |: Rebccc,
O'Kane /; Chas. e. Hook, John
Al OKaue. /, Norpm & Widemau
l.. + r. Jeffrey. /. Bonnefoy Batter,
s,aiion I. + T. Bradford. /. Ser
pradish I. E,yinp Rros !. Sjnn0t
u'"o = Van Dor,n Sandarsor
'Vn r,a " u v.aal,s +. Wick Tramp,
w., -, ITO.
Free trader-journal and Ottawa fair dealer. (Ottawa, Ill.) 1920-1927, 1920-10-27

Powder as Far Back As 200 8. G.
1t is said the Koreans made Xuue
powder as far back as 2oU b. :.
Free trader-journal and Ottawa fair dealer. (Ottawa, Ill.) 1920-1927, 1920-10-27
THE WEATHER.

Generally fair tonight
and Thursday; colder to.
night, probably frost;
Thursday warmer.
New-York tribune., 1920-12-26
The Chemist Puts His "OK ON the Spice Jar, but the
French Chef Is Past Master of the Art of Using 1t

necessary as they are, bear no rela-
tion to the fragrant peppercorns
freshly ground in their tiny French
mills at the table, which have g real
taste" as we'll as pungency to give
Standards have been established
under the food and drugs act for
most Of the leading spices and con.
dimentA, and analyses Of products Of
quality show what should be expect
ed Of the best.
The chemist, therefore, has Just
as much to do to insure that you get
clean, high quality, effective spices
that will do their work with the least
expenditure Of money and amount as
in any other line Of food work, and
oftentimes he needs the microscope
as we'll as the test tube to prove his
point. The samples tested have all
been compared with legal standards
New-York tribune., 1920-12-26

TIME Oliver Is a past master of
the art Of sieving. 1t has a
stout framework OF heavy
steel rods bent one way to clamp
under the table (any table not
more than Ia inches thick) and
at the top curved into the cir
Gle that supports the bowl. By a
clever design the circular support
is finished in two eyes fitting around
tho fiat top formed by the two up
rights. and thus the bowl may be
swung back and fall into a vertical
position as shown In the second cut,
thus being out Of the way when not
in use.
Novel Construction
The bowl itself is we'll made, o.
steel, and has rigid hollow handle
seven inches long, while opposite the
handle is q fat hook also riveted to
the bowl. The rolled edges also fit
down tightly over tho loop, and with
the handle under the cross bar of
tho support q flrm position Of the
bowl during work Is assured. The
bowl, which Is 8 inches wide and s
inches deep, holding about three
quarts, Is perforated with fine close
holes to within three inches Of the
top.
Above tho bowl, In the cut, is
shown the spiral pressure blade
which Is auger-shapcd and Ats tight
ly into It. This curved blade and all
New-York tribune., 1920-12-26

! is 5& pounds. 1t is mpIe to adjust
and comes apart so e. silly and COM
rletely as to make tn. cleaning at
once perfectly sanitary and free
from the difficulty attending the
leansing Of many grinders. etc.
1t is to be noted tina, the Oliver
presses-it neither grinds nor cuts
and for this reason it is admirable
for preparing purees for children
from spinach, carrots, apples and
the like and for pressing grapes and
other fruits for jellies.
A pint Of canned peas was put
through the Oliver in "a jiffy" A
quart of boiled carrots yielded fine
puree in three minutes; cranberries
left all their seed and skins behind
with the greatest ease of operation.
The riced potatoes were light and
dry, two pounds and a half going
through with the heavy spring in
about five minutes. The light spring
and scraper are better for mashed
potatoes.
1t is also to be noted that the de-
vice is better for family" quantities
than for very small individual por-
tions, as, Of course, some material is
lost through adherine TO the sieve
and this is relatively large when a
small quantity is prepared
Time, energy and materials are all
conserved when the Oliver is intelll
gently used, as there is less waste in
separating skins, seeds, ETC., from
the mass.
The Diver.
Made by the Oliver Manufactur.
ing Company. Pittsburgh. Pa.
New-York tribune., 1920-12-26
Use Chervil, Chiyes, Mace and Car
lie, Mixed Mustards and Sauces
as Well as Pepper and Sah

added to vinegar, and probably soy
bean extract strained through
coarse cloth, as some of the tissues
of the spices are found suspended
in the liquid.
There is about 80 per cent of solid
matter. as much as in many catsups,
4 per cent Of salt, 8 per cent Of
acetic acid from the vinegar and
about 10 per cent Of sugar, inverted
by the acid Of the vinegar Evil
IDENTIFY this Is many prone" condi-
ment, blended with skill, and a whole
spice box in itself for those who
must economize in space and ex-
penditure.
Tarragon Vinegar
Vinegars deserve a chapter to
themselves. A good vinegar should
be something more than merely d
"sourness." Mixing acetic acld and
water is not making vinegar The
particular aromatic vinegar used
this week is mixture of malt and
distilled vinegar with strong odor
and taste of tarragon-that delight
full herb which makes of plain
French dressing fragrant, new
concoction, and adds a delicious
piquancy to Roquefort cheese
dressing, with or without garlic.
A malt vinegar Is made by fers
menting mixture of malt and
cereals, is brown in color, has 3. to O
per cent Of acid (the standard says
it must not have less than a. but
also contains nitrogenous matter.
phosphates, dextrin and maltese,
Usually there is or per cent Of
solids in a malt vinegar and in
distilled product half of per cent or
less, so this vinegar with 1876 per
cent may be about half and half,
malt and distilled vinegar. The lat
ter Is made from diluted alcohol and
is colorless and without much char
acter, but has from to per cent Of
acidity, 30 it mixes well with the
malt vinegar as carrier for the
tarragon flavoring.
Aforetimes vinegars were diluted
with water and were not sour
enough; now the law says they must
contain at least per cent of acetic
acid, and one needs~t to take care that
II the salad dressing is not too sharp.
The quarter invested in this pint If
fragrant vinegar viii save money by
making a plain lettuce, roinaine or
Iceland lettuce salad as acceptable
as one more elaborate but dressed
with plain "sour" vinegar
Anne Lewis Pierce.
New-York tribune., 1920-12-26

being permitted as an addition to
the product if not used to conceal
inferiority. This is a milder mus
tard than the other and the prefer
ence Is matter Of taste. Analysis
indicated somewhat less mustard
than in the other product.
Chill Sauces
The two chilli sauces (for which
there are no special standards except
as those for catsup apply are typi-
cal Of the best products available.
The Heinz is Of a clear, bright red
color, due to fresh fruit, low temper
atures In cooking, no artificial color
and moderate use Of spices which
darken the product. 1t is especially
commendable for the large amount
Of solid material in it-37 per cent
and the fresh tomato taste of the
product. The women tasters" pre-
New-York tribune., 1920-12-26
"Why Girls Leave Homc'
When "H0me" Is a Farm

~ UT of 5000 to 5000 farms,
q HEast and West, only 80 per
cent had running water In
the home, 65 per cent had water
in the kitchen, only 81 per cent
had washing machines, though 90
per cent of the women do their
own washing, and Al per cent
had carpet sweepers. The sewing
machine is almost unanimous (97
per cent?. There was power ma
chinery in only % per cent Of the
farm homes, bathtubs in 20 per cent
and outdoor toilets in 80 per cent
With this equipment, it is not sur
prising to And that farm women
work thirteen TO ten hour day, and
that only l3 per cent of them get a
vacation averaging eleven days.
Miss Ward, who made the survey,
comments that such conditions in
some industries would foreshadow a
walk-outI
The figures further show that 81
per cent of the women carried the
water for household use for an av-
erage of thirty-nine feet! Also, 79
per cent take care of kerosene lamps.
1t appears that the God-given
right to have water and light does
not apply in the farm home. If sup
piled it would tend to increase pro-
duction very much. Time spent in
cleaning lamps and carrying water
and building fires could be much bet
New-York tribune., 1920-12-26

and standard analyses before ap-
proval.
In no condiment Is there q greater
chance for adulteration than in
prepared mustard. Mustard hulls
and starch are substituted for mus
tard with turmeric added to give
these the yellow color. One brand Of
prepared mustard approved was Of
dark, natural color and contained no
turmeric; the amounts Of protein
and starch and crude fiber showed
that it had been properly mixed and
the favor was sharp and distinctive.
This was the Beechnut prepared
mustard.
The Sunbeam Brand Is OF lighter
color and contained turmeric de-
clared on the label as permitted by
law, turmeric having a favoring value
as well as O. coloring effect, and
New-York tribune., 1920-12-26
wv Much Do Condiments Mean to on in the Days Cookng
Fod Without Savor Is Like Life
Without FIumor---Estimable,P Per-
haps, but Very Uninteresting

~ ~s.f herbs and p""gent spices
~ lift even a simple bouilion out
.ths ranks Of the commonplace
~ cisrer cook combines fdvors
n, soup as an a.'tlSt combine.
snrs on his palette"
OUR culinary attainment.
j will rival those of metro
politan chef # you give va
riet H Commonplace foods by the
iudiou 6se of condiments and
hs{ these days of high prices
somof are prone to disregard
Cd od which do not have q high
afm y ae." and tend to include in
ths,e. only absolutely essential
item S fact, in many homes only
salt pepper are used In the
cook and oftentimes very little
Of IT,
H.; n, II should be borne In
mineth =. bland. nourishing. cheap
ioedtsfe made palatab bic by dis
crinf 7g use of condiments and
faysy which really cost but little.
llsli chen shelf is provided with
o htls of Worcestershire sauce,
b. II catsup or chill sauce and
ore kitchen bouquet that is q
fire {, l. Then if bottle each
Of II l,on vinegar, paprika. white
pep.f, reiery and onion salt and 6
bott o. horseradish and one of pre-.
par ustard keep them company
and used daily you will find then
wpnsrful aids to savory cooking.
Ctr distinction to your cooking
By Il use tf these condiments. They
add uch to such neutral, nourish.
Ing otls as cereals and potatoes
Rice an beans are an entirely diff
fsres Ood when cooked with chill
Muc y ID seasoned with onion and
p2pfAE Sauces for fish become dis
tancsvs when lemon juice, catsup OF
vinsnrs are added to them. Boiled
New-York tribune., 1920-12-26

beef with horseradish sauce haa no
relation to plain boiled beef. and Il
requires very little trouble to thick
en- some Of the beef juice with flour.
add to it enough grated horseradisb
to give it flavor and pour II over
the sliced meat
Mystery Solved by Chervil and
Mace
Add onion or celery salt to your
cream sauce or soup and you will
attain the flavor you 80 enioyed
when dining at metropolitan hotel.
Always serve fish with savory sauce
and no one will complain Of its dry
ness Here is the latest: Add a
pinch" of mace to your creamed
oysters next time you have them
and the novel flavor will delight you.
Transform your stew into a pi-
quaint, savory "ragout" by using a
tablespoonful or so Of catsup and
onion and celery salt to taste There
are great variety Of sauces which
are excellent with meat and lift it
out Of the realm Of an ordinary roast
or stew. One often wonders how
the skilled chef gets his effects. In
reality it is not so much skill as
simply an unusual, unsuspected dash
Of spice. For example. veal saut6
Marengo is in reality only q veal
stew with chilli sauce, chcrvil, pep
percorns and oay leaf added, with
paprika and pepper to taste.
Onions--No Trouble, No Odor
II you have not used onion salt
make it as popular as common salt
and use 1t instead Of dried onions
1t gives the same effect and spares
the housewife the trouble and pain
Of peeling and chopping onions, to
say nothing Of the odor and the
difficulty of keeping fresh onions
on hand. Use it in baked rice, escal-
oped and creamed vegetables, as
we'll as In soups and stews.
New-York tribune., 1920-12-26

ferred the Heinz 10 q man." so to
speak. but the men in the chemical
laboratory preferred the more high
ly seasoned Snider's. So much for
tastes.
The Snider brand has % per cent
Of solids. was darker in color, more
highly spiced and more finely sieved
than the Heinz. 1t is more es-
pecially fish and meat sauce, while
the Heinz is perfect for Russian
dressings, beans, with cheese dishes,
and good enough to eat as a preserve
if you like your preserves spiced.
Absence of preservatives and arti-
fetal colors and the use of fresh, un-
spoiled materials are all shown by
the tests made.
Two Favored Salts
Nosco onion salt and the celery salt
add much to the cooks reputation
for the space they take on the pantry
shelf and the draft they make on
the pocketbook.
The onion product is about four
6fths salt and one-ffth desiccated
onion, but it is said that some onion
extract is also used. Fifteen cents
for this 1.5-ounce bottle may seem
high, but it goes long way and too
often a dish lacks the bit of onion
that would give it character because
it is too much trouble to cut whole
onion to get it, or the onion is not
on hand. This is very convenient
form in which to have onion flavor
on tap for quick and slight use, with
no Objectionable odor. "a heavy
hand" with the savories is just as
tiresome in effect as no seasoning
at all. {
The celery salt we all know, but,
like many old friends, we forget to
call on it. 1t is the only way to get
the celery flavor easily into thin
soups, bouillons, salad dressings, etc.
The bouillon cubes and the beef ex-
tracts which have been discussed can
be made into real consommes and
soups by the aid Of the favored salts
and drop of Worcestershire. The
celery salt is three-fourths salt and
almost one-fourth celery seed Of 9
high grade, the odor and taste being
very marked, SO that little Of il
goes long way.
A Sauce and a Vinegar
Worcestershire sauce is cosmo-
politan seasoning for gravies, Welsh
rabbits, soups, and even salad dress
ings for some purposes. 1t is per-
fectly blended, the spices and condi-
ments being macerated apparentlv
New-York tribune., 1920-12-26

ter used in contented leisure with
the children, or even in the dairy or
the chicken yard.
City women could not do better
than help the country woman to
get her rights" now that suffrage
campaigns are no longer needed.
This has direct bearing on increas-
ing production Of food as well as
promoting health and happiness on
the farm-the heart Of our economic
problems.
New-York tribune., 1920-12-26
k<"T THY analyse spices7 They
" have no food value, any
Wavn This ia q natural

way. 1nlS Is natural
first thought. But spices and
condiments may be fraudulent,
poor quality for the price paid,
mixed with filters, harmless but OF
no favor. like starch or mustard
hulls in mustard; too much water
and poor quality, moldy tomatoes in
the catsup, etc. The peppers and
paprika may be Of low havoring
value because of the absence Of the
volatile oils, and the presence of
dirt, stems, ETC., instead of the aro-
matte part of the pod or fruit used,
or inferior varieties Of the plant
may be used, picked at the wrong
time, so that the pungent qualities
are lacking. (And, by the way, plain
black and white pepper, merely hot,
New-York tribune., 1920-12-26
What Do You Mean--a "Dilyer"?
A Specialized in

other parts of the Oliver are heavily
timed. At one extremity is rivetcd
the maplewood vertical handle, and
at the other is seen the rod on which
the blade turns, which extends
through hole in the bottom Of the
bowl about one inch.
There are two springs, one for the
coarser, heavier materials, with four
turns in its coil, and another with
only ono turn and a scraper extern
sion that Ats the bottom of the bowl
and may be used for fruits and the
New-York tribune., 1920-12-26

lighter materials. These springs
permit the pressure blade to rise up
off Of the sides Of the bowl when in
use.
They slip over the rod and are
teld in place by the bowl and by
slipping the other end Of the spring
into deep notch in the rod. The
springs are shown lying on the table
in cut |.
Special Operation
The total weight OF the appliance
New-York tribune., 1920-12-26
Other Meat Sauces of Merit

There are many sauces which can
be made, but here are "a few sugges-
lions which may help out when
there is small amount Of leftover
neat which seems rather un-
promising;
A Flemish sauce is excellent with
veal or beef. Mix one-half cup Of
cooked minced carrots with two
tablespoons Of melted butter,
Llended with the same amount Of
ilour, together with one and one
half cups OF soup stock (bouillon
cnbes or extract Will serve). Cook
for about ten minutes, adding one
teaspoon of minced onion or onion
-alt to taste, and one-fourth tea
-poon Of paprika and Il few pepper
corns Just before removing from
the fire add one tablespoon Of Gu
cumber pickle, one tablespoon of
horseradlsh and one-half cup of
cream.
A Creole sauce which Is very good
with meat also Is easily made. Com
bine two teaspoons Of chopped onion
or onion salt to taste with three
tablespoons Of green pepper. two
tablespoons Of melted butter and
one cup Of tomato or one-half
,,r ~ cbtIi ..,.~ Thnp oAd f,z,r,
tablespoons of mushrooms, six
stuffed olives chopped fine, and salt
and pepper to taste, Stir in two
tablespoons OF -four which have
occn mixed with little cold water.
Cook for about fifteen minutes and
serve hot. Anna Stanleg.