davidaulloa/AmericanStories huggingface dataset:
New Britain herald., 1921-01-24

purpose of ridding the mountains of one, Sanders, who Mavis believes has cheated herself and mother out of valuable coal lands. When Sanders scoffs at the night-riders and refuses to take them seriously. shots are eN- changed and he is killed.
 Seeking to injure Mavis, Steve Honeycutt, who had been in league with Sanders, informs the sheriff that Mavis is responsible for the shot that killed Sanders. NIavis fees to n retreat in the mountains but yields to the rec uest of kindly school teacher to return to the lowlands for trial.
 The Keith vaudeville bill for the first part of the week includes four excellent acts with The Rose Re vue,'' a classy song and dance offer- ing: Jessie Morris, a very clever singing and talking comedienne; Un- garo Romany. classed as the vest vio- linist in vaudeville; and Aldine and Wright in a pleasing novelty.
New Britain herald., 1921-01-24
SPECIALITY ACTS ARE
 ENGAGED FOR FOX SHOW.

Programs billed as especially at tractive are arranged for Fox's the ater the entire week. Beginning to- night the vaudeville will feature Frances and Norg, two girls who have just completed a three weeks engagement in New York. Their stunt is said to be distinctly novel and entertaining. Conlin and Arthur have an original development of a trick bicycle act and Billy Whalen. comedian, and the Master Revue. complete the bill. The last act specializes in singing and dancing. The big picture. shown for the first time here this afternoon, is Elaine Hammerstein in The Point of View" In this she shatters the maxim that a woman cannot be beau tiful and emotional at the same time. Her role calls for every shade of feeling from the lighter moments to that of a misunderstood wife whose motives for marrying are questioned by the husband she loves. The Fox News, Chester Outing Travelogue. Episode for Fan tomas.
 Manager Carney announces a big speciality for the last half of the week in Alfred Macs and company. This was at the Hippodrome last season and is considered the biggest real ice
New Britain herald., 1921-01-24
ELSIE FERGUSON IN
 "LADY ROSES DAUGHTER.''

Three periods-IS60, 1890 and 192o-with two elopements in the first two epochs are some of the in teresting features that make Elsie Ferguson's latest Paramount picture now being shown at the Lyceum quite different from any photoplay in which that popular star has been seen in recent months.
 Miss Ferguson plays three roles, the grandmother, mother and daugh- ter, and her rema rkable versatility displays itself captivatingly in each
 Characterization. The costumes worn 9y the star are typical of each period nd each will prove a powerful at raction to women admirers of Miss Ferguson.
 In the story Miss Ferguson has the role of a girl who loves a British army officer of little worth. and after a narrowing experience, she learns to love a worthy man with whom she finds happiness Her supporting com- pany is of a high order of excellence, the chief male actor being David Powell. who was seen at the Lyceum some time ago with Mae Murray in "On With the Dance"
 Hoyt's company started their third week today presenting the musical comedy Hits and Bits of 1920" The players. especially Felix Martin and Lew Brems, continue to entertain hosts of Lyceum playgoers because of their diverting\ jokes and music.
 Maurice Tourneur, who was so sue cessful recently in his picturization of Treasure Isl,.nd," has taken another Robert Louis Stevenson story as the basis of his latest production. The White Circle" coming to the Lyceum Thursday, Friday and Saturday. The picture was adapted from The Pa vilion on the Links"
New Britain herald., 1921-01-24

If more American cooks would keep curry powder in their pantries many otherwise rather tasteless dishes might be made quite popular.
 A little curry added to rice changes the boiled rice so common and un- popular, into a dish really appetizins. Curry is composed of various con- ailments and spices and owes its pe- culiar Od or to the turmeric which is in it.
 Menu for Tomorrow
 Breakfast-;Sliced bananas, un- cooked cereal, pouched eggs, toast coffee.
 . Luncheon-Curry and prawns in rice, brown bread and butter, custard tartlets, tea.
 Dinner-Roast beef. potatoes baked with meat. brown gravy, kale, pickled beets, chocolate bread pud- ding, coffee.
 My Own Recipes
 Prawns are very much like shrimps in appearance but are larger and more delicate as to taste Prawns are native of the English coast dish. In the recipe for curry of prawns shrimps may be substituted if the former are unavailable
 Curry of Prawns in Rice
 l onion
 l apple
 cups stock
 1-2 cup raisins
 l desertspoon surry powder
 tablespoons flour
 Melt butter, add minced onion and fry till onion is a golden brown. Mix curry powder and flour and add to butter. Simmer for 23 minutes Stir in stock slowly and add apples. Faisins and salt and pepper. Cook, stirring constantly. until thick and smooth Put over hot water and let simmer for half an hour. Add prawns and when thoroughly hot serve in a bor- der of cooked rice.
 Custard Tartlcts
 Line small patty beans with a rich pie crust. Put a layer of jam in the bottom. Fill shells with custard and bake in a moderate oven until the custard is set. A baked Custard re- Cipe should be used for the custard Mary SayS:-It's our in~~-i~'>'- de- sire for jam on our bread and butter that keeps us moving at top speed
New Britain herald., 1921-01-24
HUSBAND
 ' New Phase of Is Of q Wife

Hook around. and then go over to Mrs sDurkee's and hold a council of war Marion will be wild if I don't return on time"
 What about lighting tho furnace first ?" said.
 ''I wouldn't until we have inspect cd everything" sho replied. "Persons who were vandals enough to do this trick would not hesitate at wrench Ing furnace pipes out. But we'll soon know. Let's see exactly what they've done here first"
 We stepped singerly over the Feep- Ing fruit Juices on the floor. and in- spccted the dining table. It was GOV cred with the choicest china belonging to both my mother-in-law and myself. and into every cup and pitcher had been poured fruit juice. The polished top of the table was covered with white spots, showing where the wet cups had been moved from place to ! place. On the dainty wall paper were ! several duh rcd splotches. with irreG- uIar atrcaks running down to the floor. beneath which lay the shattered bits of some of our prettiest china. What utter wartonness! Editn Fairfax breathed. Do you suppose they were hunting for wine or liquor.  | dashed those cups to pieces in fury?
 .'L.noks that way, but we can't judge ! only from this room" Lillian returned 1 quietly. Have you finished here. MndEe?"
 Something almost intangible in her tono made me glance at her quickly I have heard 1t often when she IS on the track of some subtle mystery Was there something hero, withholden from the more limited understanding Of Edith Fairfax and me. which her trained eyes had seenr
 Even the Clock i ''T shall be finished in n minute" I returned. "I was just mentally check ing up this china. Fortunately. those pieces which were smashed. while inc cotSiiest of the lot, are easy to replace. Tho really old and rare pieces. which Mother Graham and I love SO much. haven't been broken. all though they have boen taken down" "
 Are you sure Of that" Lillian TO- piled. her face brtghtening with in- tcrest and I knew that something about this fact had given her another link in tho chain Of clues she was weaving.
 "Absoiutely," I returned. And I am ready to so on now. But just look at this.''
 ''Thts" was an old clock which had | been my great grandmother'S, and which had stood upon tho dining room mantel. IL had been taken down. for its door was swung wide open. tho old weights were discon- nected And perched inside of 1t was n half-emptied bottle of fruit juice while tied around tho neck of the bottle wns soiled envelope, bearing this inscription:
 ''To The CHEAP SKATES who live IN this House."
New Britain herald., 1921-01-24

skating act in vaudeville, The com pany carries special equipment whereby real ice is made right on the stage for each act. The Trater Trio. musical act; Clifton and stuart, comedy act and Caron and Farnum, the last named just off the Poli cir cult and with a humping act' that is entirely new. completes the vauGe- vile. The movie feature Thursday, Friday and Saturday will be Blind Wives showing not only an inter esting picture plot, but also a real fashion show that should delight the fair sex.
New Britain herald., 1921-01-24
SKI JUMPING CONTEST

Lake Placid. N. Y, Jan. 24.-An international ski jumping contest, in which several of the leading ski ex- perts of Europe have been invited to compete will be staged here on Feb ruary 21. The contests will be held un- der the auspices of the Lake Placid club and among the Swiss competitors now practicing on the club slide are Anthony A. Maurer and Charles B. Nalesha.
New Britain herald., 1921-01-24
MARY PICKFORD IN FINE
 PHOTOPLAY AT PALACE.

Mary Pickford opened a four day engagement at the Palace last eve ming in her new production Heart of the Hills This new one is by far the best of her recent produc- tions and she is well liked in the character of a mountain girl.
 Miss Pickford takes the role of Mavis who has been responsible for gathering the night-riders for the
New Britain herald., 1921-01-24
HAZEL MOORE, SOPRANO,
 TO RE HEARD HERE.

Hazel Moore, the we'll known con- cert soprano who will appear here with 69th regiment band on Sunday afternoon, Jan. 30th, at the Lyceum theater. Is also a movie star of con- siderable magnitude, as those who witnessed her first picture, The Un- known Star" have reason to know
 Tickets are now on sale at c. L. Pierce's music store at popular price.
New Britain herald., 1921-01-24

neatly netted
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New Britain herald., 1921-01-24
To Cure a Cold in One Dax

Take GROVES Laxative PROMO OUININE tablets: The genuine bears the signature of 'E.' w. Grove. (Be suro you get BROMO.) soc
New Britain herald., 1921-01-24

n vc ut-
 htarily to ht to know hos VIC looked biShiy. Then of our con fore US. and @
 nadEe'" Lil- md I might with some I've q vocab-
 copybook plain it." I communica- nerH ." she wondering n F mentalities [ a time liko hivered. "T 'E's.' and I over that recollection. You girls 1toRraph al- n ono of tho wrote that my grand - a ascension mind it was ovpd grand e ly over the n netines L4l Q pf dictionary nating-and to the dis wreckage gulncas died. sanrss''
 here" LII ake a rspid
The Bozeman courier., 1921-10-19
Montana Farming Topics

viii be dirty from mud in the pas
ture or from dusty bedding. Try
using a curTy-comb and brush OF a
damp cloth before milking.
A great many times the man who
milks will come directly from the
horse barn, where h has been clean
ing the stable, ard without changing
clothes or washing his hands, will sit
down to milk the cow. Too often
these same men will wet the hands
and allow the drippings to fall into
the milk. Wet-milking is a filthy
habit and out of date. Try putting
on a clean jacket, washing the hands
before milking, and keeping them
dry when milking.
How often do mixers come to the
stable with dirty pail and hang it
up in the stable while the cows are
being cleaned, bedded and fed. The
dirt in milk utensils is one of the
large sources of bacteria. Try thor
oughly cleaning the utensils with
dairy washing powder, then scald
them with live steam or boiling
water and turn them up in the milk
room to drain until milking time.
Another source is from the air.
Many mixers will use an open pail
in a stable not properly ventilated,
where much fine dust floats from
the bedding or from the hay NOW.
This settles into the milk and car
ries with it millions of bacteria.
Again the milk will be strained into
can in the stable instead of in a
milk room free from dusty stable
air. The same thing happens then
as may be noticed when a pan of
grain is poured from one vessel to
another in the wind. The milk is
actually poured through a dust-laden
air, and becommes contaminated.
Try milking into a sanitary milk
pail which has only small opening
that may be covered with a cheese
Goth, then bed and hay the cows
after milking, and strain the milk
in the milk room.
The man who delivers his milk or
cream to a factory has a great deal
of responsibility placed upon him in
the production of clean milk. No
cheese-maker or butter-maker can
hope to turn out high grade pro-
duct from milk or cream that is un-
clean or of poor grade to begin with.
But if a first grade raw product
comes to the factory, then the re-
sponsibility of turning out a good
product rests with the manufacturer.
The Bozeman courier., 1921-10-19
HOW BACTERIA GET
IN OUR GOOD MILK
The Two Sources of Contamination
of Milk Explained by an
Expert
Bv G. L. Martin.

The bacteria found in milk enter
from two sources, the internal, OF
the cow, and the external, or the sur
rOundings. Those bacteria already
in the milk before it is removed from
the udder come from diseased It's
sues, as in the case of tuberculosis
in the animal; from inflammation, as
in case the udder is injured by
bruises, or rupture OF a blood vessel,
as happens often when a cow is
chased by dog. There are also a
few bacteria that get into the open
ings or duct in the teat from the an
imal wading in sagnant ponds, lying
In dirty yards, or in filthy stables.
When once the bacteria enter the
Opening in the teat they find the
warmth and feed necessary to rapid
development, so they multiply until
they are removed by the next milk
ing. There are a number of these
bacteria which cause abnormal con-
ditiOns, known as ropy milk, blue
milk, red milk, and bitter milk. For
tunately, this class of bacteria are
not very numerous, but when they
do appear are very troublesome and
hard to eradicate.
Those bacteria whose source is ex-
ternal or from the surroundings, en-
ter the milk after it is drawn. These
are the kinds which cause dairymen
the most difficulty. They enter the
milk from the body of the cow, from
the clothes and hands of the mixer,
from the milk utensils, and from the
dust in the air. When a cow is kept
in filthy surroundings and does not
have sufficient bedding, her body is
certain to become covered with dirt.
If the dirt dries to dust it enters the
milk and carries a great many of
the very worst kind of bacteria with
1T. Cows need to be kept clean.
Another source is from the LIQUID
manure which often is found in cow
stables which do not have properly
constructed cutters. A good plan is
to connect the gutter behind the cows
with sewer or drain, then bed the
stable with straw instead of hay.
Straw has hollow stem, so absorbs
the liquid readily, while hay has a
solid stem, which does not absorb
well. Often COWS in we'll kept stables
The Bozeman courier., 1921-10-19

general mahager of the Arkansas
Valley Railway Light and Power
Company, recently addressed the Pu-
eblO Manufacturers Association and
dwelt at some length upon the posi-
bilities of electric irrigation in the
Arkansas valley. He said:
''Vast areas of land which might
be made to produce valuable agricul-
tural products are lying idle in the
Arkansas valley today. There are
thousands Of acres of rich land which
could be irrigated by underflow
water in this region AS an example,
one farmer using underflow water
supplied IA other ranches with water
from his well when an irrigation
ditch on which they depended was
put out of commission by the flood.
There are great quantities of under
flow water available in the valley
and the possibilities of utilizing it
are wonderful. 1 predict a general
realization of this comparatively new
source of water and consequent util-
ization of it in the near future in
this section"
The Bozeman courier., 1921-10-19
WHAT IT COSTS TO RAISE PURE
BRED PIGS.

The Wisconsin State College of
Agriculture is conducting demonstra-
tions to determine how much it costs
to raise pigs at weaving time, under
average farm conditions. The first
of the demonstrations was held at
the home of Theo. ]. Kurtz, near Ce-
darburg.
Six Berkshire sows had been Sc
lected last fall for the demonstra-
tion. They were weighed November
Is, about the time of breeding for
their spring litters. On account of
the feed given them from then to
the time the pigs were eight weeks
old, was kept. The sows and their
pigs were weighed separately when
the pigs were eight weeks old.
One of the sows lost all of her
spring litter, but one pig, which was
put in with the litters of the other
five. There were in all, five sows
and thirty-six pigs on which complete
records were kept.
The cost of feed from the time the
sows were bred until the pigs were
eight weeks old, was s98.62. Every
thing was charged at full market
price. The cost Of the pigs at wean-
ing time was 1928 each.
The sows gained 263 pounds. They
weighed more when the pigs were
EIGHT weeks old than they aid when
they were bred last fall This gain
was figured as being worth z cents
a pound, as that was the market
price. The books show that it cost
5A cents pound to put on this
gain, or 1% cents pound profit
The outstanding thing of the whole
demonstration was that purebred
weigh an average Of thirty three and
one-third pounds ct q cost Of s2.2s
each, in Wisconsin under average
The Bozeman courier., 1921-10-19

farm conditions. No effort had been
made to push them.
In a pasture lot were some gifts,
narrowed September II, 1920. They
were eight months old the day of the
meeting and weighed 255, 255, and
26O pounds. In another lot were
three young boars, litter mates of
the gifts, that weighed 24O,, $50, and
900 pounds. All of these and more
had been fed by Mr.. Kurtz in con-
nection with his regular farm work.
He has no help.
The demonstration proved conclus-
lively that Wisconsin farmers can
utilize their waste dairy products
and raise purebred Berkshires at a
.Nand raise purebred Berkshires at 2
cost that will permit them to sell the
culls for pork at a profit, and have
the best for breeding stock purposes
at the same cost.
The Bozeman courier., 1921-10-19
BOOSTING CORN At
MILES CITY SHOW

That Montana is a corn growing
region and can produce better values
per acre than some of the principal
corn producing states is one of the
objects of the Montana State Corn
show which will be held at Miles
City, November II, 18 and 10. An
other-perhaps the principal object
lis to interest the corn-growers in
'better corn every year."
The statement that certain dis
tricts in Montana produce better corn
values to the acre than such states
as Iowa is usually greeted with a
certain amount of derision by those
not familiar with conditions. There
is, however, a considerable acreage
through the Yellowstone valley
where corn production will run from
35 to 40 bushels of corn to the acre.
If it is considered that the average
price of the land producing these
crops is around $15 an acre, and that
the Iowa crops are produced on land
which a few years ago was selling
at prices ranging from $400 to 5000
an acre, it will be seen that the
statement is not far out Of the way.
Because some parts. Of the state
are better adapted to corn than other
parts, the state has been divided into
two districts. District No. / is COM
posed of the counties of Custer, Rose
bud, Treasure, Yellowstone, Big
Horn, Carbon and Saltwater; the re-
naming counties are in District No.
2. Any corn grower living in Dis
t1ict No. 2 may make entries in Dis
trict No. 1, but no entry from Dis
trict No. 1 may compete against
District No. 2.
The Montana State Corn show
this year should be of great value to
the exhibitors, as well as to the Wis
itor who becomes educated as to
some of the possibilities of the state.
The premiums offered total nearly
81 900, but the chief value will un-
doubtedly come from the valuable in
formation which he will receive while
in attendance here. Some of the best
corn experts Of the country are be-
ing invited to attend the show, and
it is certain that some Of them will
be in attendance. A corn short
course will be held during the three
days of the show, and this will give
an opportunity for every grower to
make an intensive study of corn and
obtain the very latest information
concerning production.
The corn growers of the state
formed a temporary organization
during the Midland fair at Billings
and elected officers to serve until
the organization was made perma-
nent at Miles City. The association
will have its meeting Saturday night,
November 10. 1t is thought that this
association VIII develop into great
help to the corn growers and will be
able to do a great work in stinnulat-
ing the more extensive growing of
corn. The meeting promises to be
well attended.
Premium lists and other inform
alton can be secured from any coun-
ty agent in the state of Montana, OF
by writing to w. G. Ferguson, sec
retary of the Montana State Corr
Show, Miles City.
The Bozeman courier., 1921-10-19
IN THE KITCHEN.

:. Old Style Chicken Pudding.
A Chicken pudding is a de-
light and is made by stewing two
The Bozeman courier., 1921-10-19

young chickens, that have been dis
Jointed, in saucepan with two table
spoons of butter, a seasoning of salt,
pepper and chopped parsley. When
the chicken is tender, drain off near
ly all Of the gravy and add the
chopped giblets, thicken and season
and plac in a separate dish or
sauce boat. Place in a baking dish
Iawers of the cooked chicken and
finely minced boiled ham, and over
all pour a batter made by beating
three eggs into two cups of milk, one
cup of sifted flour and one tablespoon
of melted butter. Bake in a medium
oven and serve with the gravy. This
can also be cooked in Individual
earthenware baking dishes and
served with Drowned sweet potatoes,
and would make an excellent supper
or luncheon.
The Bozeman courier., 1921-10-19
Barbecue Stew.

For eight to ten persons allow two
three or four-pound chickens; clean
and cut them for stew and place in
a stew pan with tight fitting cover
and add a seasoning of salt, white
pepper red pepper and one finely
chopped onion, cover tight and sim
mer for three hours. Remove from
the fire and extract all the bones,
and add two cups of corn, fresh or
canned, three cups of diced potatoes,
four cups Of tomatoes, one cup of
lima beans, one peeled and diced car
rot, one peeled and diced cucumber,
and one cup of sliced okra. Add
two tablespoons of butter, cover
tightly and simmer until all the veg
cables are so soft that you cannot
tell one from the other. Serve with
timbales of boiled rice. Be careful
that it does not burn.
Corn on the cob, cooked in half
milk and water with a little sugar
added will make old tough corn ten
der.