davidaulloa/AmericanStories huggingface dataset:
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1921-04-03

cept the rubber washers. and the
brass ring may be permanently at
tached in a regular laundry tab. but
would mar faucet used for general
purposes.
One correspondent reproached as
with approving a device Of this kind
which wasted water" Always one
power must be used to save another.
The Waterwitch does not use "blue
air magic; she uses water, but II
Is for the washwoman to say whether
the work done is rot worth the flow
OF water needed!
With flow of three gallons a
minute faucet open, this amount is
not used in practice) a three gallon
pail was emptied in four minutes.
being raised to an average height Of
eighteen and half inches. With
free flow Of FIVE and three quarters
gallons minute The same work
could be done in ore and a half
minutes. At this rate a ffteen-gal-
Ion washtub would be enptied in
seven and a half minutes, theo-
retically.
In an actual test, using a washer
with an average lift Of twenty-one
inches, a capacity of fourteen gall
Ions, and free flow of six gallons
a minute, the work was done in
only eleven minutes, and, as the
tub was wider at the bottom, two
minutes of this time was consumed
in removing the last inch, In
all cases this last inch takes
disproportionate amount of time
and water power, and it would
save both, with the expenditure of
a small amount of effort, to draw
this last inch off in pail, though
the Waterwitch will do it if given
time.
The three-gallon rate Of free
water flow seems about the lowest
rate for practical work, as it would
require twenty minutes to empty a
fifteen-gallon washer, with an aver
age lift of eighteen and half inches
"a fair estimate for machines in
general.
With the three gallon free flow
minute, the waste flow is two gal
Ions; with five and three-quarters
gallons free, the waste is three gal
Ions in operation.
Waterwitch Ejector.
Made by B. Parks Rucker, 1913
Park Avenue, New York City.
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1921-04-03
What and Why Is Gluten Flour
And How to Bake and Serve 1t

and true to name, and may be of SER
vice to many with digestional
troubles besides the diabetic.
To show the nature of these flours,
note that the 40 per cent gluten
product (the sticky, tenuous, pro-
tein-bearing part of the grain, which
entangles the gases in the raising
of bread) really contained As per
cent of gluten, only 8 per cent of
moisture, 45.1 per cent of protein
and only 41.25 per cent of starch.
To get the full force Of the diff
ference, note that the usual white
flour would have only II per cent of
gluten, only Is per cent of protein
and about "a per cent of starch. with
11.5 per cent of water. Here YOU
see how much more nourishing the
gluten flour is. The starch affords
energy and heat, but has not the It's
sue-building power of the protein.
The drawback to these flours is
that they produce rather heavy.
solid bread, and therefore for those
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1921-04-03

used as driving pulley to connect
the motor to another device.
There is no snap switch, the cord
being plugged in directly back Of the
motor as shown. The tub is started
and stopped by turning the hand
wheel rising back VI the motor, the
direction being Indicated by arrows
on top Of the wheel and "Start" and
"Stop" signs The lever handle
shown in the picture next above this
is turned up to free the wringcr. SO
that it may be swung into any posi-
ton desired to the rear OF the ma
chine or 200 degrees from the
starting point in counter-clockwisc
direction, toward the front. Usually
only four positions are possible. The
wringer is clamucd by pressing
down this lever. 1t is rigid (. e.,
non-tiltine), with the usual fitting
drainboard.
The wringer makes fifty-one revo-
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1921-04-03
A Long Pull
Has the Institute
February 90, 1921.

GU tUf " ~ A"~4s
Dear Institute:
WILL you please quote me prices
and dealers or the mop which
you illustrated in an electrical ad-
vertisement sheet in October, 1920,
and which was described in the In
stitute some time last summer?
Is the washing soap described
in inclosed circular comparatively
harmless? | have used it for some
time, but believe it eats the fiber
of the clothes. | should like to have
it tested.
l might add that l have kept house
for two years with the aid of the
Tribune Institute | plan my week $
menus in accordance with it, and
have a card catalogue of recipes ar
ranged by months. | have never had
one Of your recipes fail.-E. H. ",
New York City.
care newspapers the thing Of a
day? Are we here to-day, gone to-
morrow? We think not If you
are interested in the answer we sent
the writer, it is yours for the ask
ing The Editor.)
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1921-04-03

lutions minute ard is of average
construction in other particulars.
The handle on top Of the gear case
starts and stops and reverses the
rolls according as it points to the
front, parallel with the wrnger or
toward the back. AS is usually the
case, the wringer is the weakest
part of the machine not equaling the
rest Of it in design or construction.
An all-metal wringer is being
planned
Other Details of Construction
The tub occupies a floor space 80
by 27 inches, with an overall height
Of 51.5 inches, the top Of the tub
and framework being SO inches--a
perfect height to prevent bending.
The frame is Of smooth gray iron,
the two end pieces being each cast
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1921-04-03
The Plan of Work
Director Tribune INSTITUTE

who wish merely to temper the food
to their Digestion, so to speak, the
20 per cent gluten flour is made.
This, as it's name implies, has near
ly 22 per cent of gluten, about
double that in white flour, and "a
per cent of protein 1t will make a
lighter bread, but has approximately
Sc per cent of starch (instead of
the usual "a per cent?. There also
are f1ours with no starch at all, for
extreme cases, but these are very
difficult to make palatable.
The following recipes are good for
those who wish to modify the
amount of starch eaten, but not cut
it out entirely from the diet:
Gluten Biscuit
(made from 40 per cent gluten
t1our)
With each pint of gluten flour
mix thoroughly by sitting three level
teaspoonfuls of baking powder, two
thirds teaspoonful of salt, one tea
spoonful of shortening and enough
sweet milk or cold water to make q
dough as soft as can be rolled. knead
as little as possible Roll thin, cut
out with biscuit cutter and bake at
once in hot oven for about ten
minutes.
Gluten Waters
(made from 20 per cent gluten
-FOUR
i pint gluten -four
2-3 teaspoonful salt
/ 1-3 cupfuls evaporated milk (undi-
luted with water)
Into the flour and salt stir the
milk, which may be mixed with two
teaspoonfuls melted butter; roll
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1921-04-03

clothes, and the operation was easy
and quiet The wringer took this
load Of clothes in six minutes from
the hot water ard in five minutes
from Che, rinse water The total
time needed to drain the tub was
four minutes; forty-two to sixty-fve
seconds for each three-gallon pail.
Striking Characteristics
The first thing one notices is that
the motor, usually tucked away UNI
der the machine, is mounted on the
top of the framework at the left
front corner. II is a one-quarter
horsepower alternating current
motor, hailing from Dayton, Ohio,
and is completely protected from
water and also insulated from the
frame to prevent grounding. A
friction clutch is set on the driving
shaft and its outer shell may be
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1921-04-03
'Waterwitch" Is Right When
Comes to Lifting Fourteen Gallons
Of Water From a Tub Quickly

THE ejector, which pumps the
water out of the electrical
washing machine into the sink, with
out any drainage or lifting or pass
ing Of pails-lke unto a village fire
brigade-has right to be called a
Waterwitch.
AS usual, the magic is simple
when you know how 1t is worked. A
brass casting is attached to the
faucet by swivel screw, fitting into
a threaded ring, which is fastened
by three screws to the faucet and
requires screwdriver for adjust
ment.
The principle of operation is the
usual one Of low pressure (produc-
ing practically a vacuum in the
vertical contracted passageway on
the inside, just where the side pipe
comes in. The passageway may be
closed below the contraction by q
valve, and by attaching a standard
q inch rubber hose water can be
run into the tub. When you wish to
reverse the operation and pump the
water out, open the valve and the
water runs into the sink, creating a
vacuum by which the water in the
tub is drawn up through the side
pipe.
The entire device is Of brass, ex-
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1921-04-03
AButterfIy for F orm but a ? ercheron
for Work Is This Copper Cylinder
Machine With a Metal Wine

clothes at all land any machine has
u right to demand this as fair
start) the clothes were all clean in
nfteen minutes except a badly soileyl
oatHrobe, and even the bottom edge
OF thus (always last tesN was per-
fectly clean i'll twenty minutes. A
cloth with q standard smear of
burnt lumber "a inches by / inch)
was reduced to a light, wide pencil
mark in twenty minutes-a good
performance as compared with
others. The tub conserves the heat
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1921-04-03

very thin, cut into shapes and bake
five to ten minutes in a very hot
oven 600 Fahr).
Even more palatable results could
be obtained if the 20 per cent gluten
were used for the biscuit and the 40
per cent for the waters.
The gluten biscuits made with 40
per cent gluten -four were, of
course, dark in color and Of very
solid consistency, as is always the
case when a very large amount of
gluten is present. A larger quantity
Of baking powder than was called
for on the package was thought an
Improvement. The flavor was good
and the biscuits were light. The
shortening in the recipe might be
omitted, but it would mean a sacrl-
flee of flavor as we'll as of food
value.
The 40 per cent -four, we think,
is best adapted to thin waters. The
recipe here given calls for evapo-
rated milk, but the waters can as
we'll be made with cream, milk or
water. adding only gluten -four and
little salt. They were very crisp
and nice as made. The invalid who
is ordered to eat them is not to be
pitied at all!
The following additional recipes,
using yeast instead of baking pow
der, have been before reported in
the Institute pages:
Gluten Bread
Dissolve one yeast cake in half
cupful of tepid water and add to
two and half curfuls of mixed
milk and water that have been scald-
cd with one and a half tablespoon
fuls of oleo and then cooled. Beat
in two cupfuls of gluten -four and
set overnight In the morning add
two tablespoonfuls Of dark molasses,
one and half teaspoonfuls Of salt
and about four additional cupfuls of
gluten -four, to make dough that
will knead Knead until very elastic,
let rise again until doubled in bulk,
and form into loaves. Place in
CREASED pans, let stand for half an
hour and bake about one hour in
moderate oven.
Bran and Gluten Bread
Soften half yeast cake in half
cupful of tepid water and add half
teaspoonful of salt, three cupfuls
of gluten -four, half cupful of bran
and sufficient additional water to
form dough that can be handled
(about cupfuD. Knead thoroughly
and add more gluten if necessary to
prevent the dough sticking to the
board. Cover and set in a warm
place until it has doubled in size,
then form into a loaf, place in a
creased bread pan, and let rise
again for about one hour. Bake for
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1921-04-03

boiler while breakfast is being pre-
pared. If not moist enough little
hot water may be added. For va
riety drop in chopped dates five min
utes before removing from the stove,
seeded raisins or the figs that are
just appearing in market. Slices
of canned pears or peaches are also
good, later in the season to be re-
placed by the fresh fruit and berries.
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1921-04-03

vent burning. Cook over the direct
flame for one-half hour, then trans
fer to top of double boiler for an
hour longer
This will give the starch time to
cook thoroughly though the taste will
not differ with the last hour Of cook
ing
If this is cooked the evening be-
fore it can be reheated in the double
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1921-04-03
y asng Machine and ate Eector Make Iax

well, as shown by the final tempera-
ture of 172 degrees, the initial heat
having been l94 degrees and the
readlng after the clothes were put
IN 1888 DEGREES Three and one-half
ounces of white soap flakes were
used in solution.
Ihere was no tangling Of The
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1921-04-03
Outside, inside, and Gluten of the Grain

cate, with IL per cent of protein.
In short, these wheaton grits have
very much the composition of a fine
patent flour from high quality hard
spring wheat ground coarsely for
breakfast food.
We cannot agree that this con-
tains "all the life-giving clements of
wheat. y" In fact, the statement
made on the label that bran and
germ are excluded disproves this
claim, as germ and bran carry the
vitamine value of the grain and add
much to total nourishment. This is
a delicate, suitable preparation for
a breakfast cereal, however, espe-
cially for this time of year, if II
cooked cereal is desired.
The length of time for cooking
starches is moot question. 1t is
agreed, however, that for children
and invalids the cereal starches arc
made more digestible by long cook
ing, and though the raw taste may
be gone in half an hour the pro-
longed cooking described is recon-
mended in such cases. Even corn
starch needs thirty to forty minutes
for the best flavor, and when the
starch is still inclosed in its cells it
needs more time yet.
The following suggestions, espe-
cially if you have fireless cooker,
will insure you an ideal summer
cooked cereal:
Cresco Grits
One-half grits, three cups water
(boiling), three-fourths teaspoon
salt.
Into the boiling, sailed water drop
the grits. Stir at intervals to pre-
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1921-04-03
lightly Specialized Cereal Products Ned for Special Purposes

90 MANY products are obtained
~ from the wheat in these So
- phisticated days that the pro-
fessional housekeeper must know
what each one contains and to what
purpose it is best adapted if she is
ambitious to run her job in the most
nutritious and most appetizing way.
The specialized wheat products
studied in the laboratory this week
are Interesting not only in them
Tested ond endorsed by The Tribune
a. Jucf;fufoA
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1921-04-03
ZEN have always wanted to
Z catch a butterfly and have
n Il DO The washing---and here

A. -
TNS catch butterfly and have
lvA e 10 The washing--and here
;. .he;r chance to realize what has
a'.re,nfore been an unat1ainable am
bition. BY the way. any clever wom-
.n can enlist her husbands interest
j. machine. AS many men as
wOnen cone into the Institute, and
while they scorn . hand-to-hand
roatine job, they are immensely in
.orested in work in The kitchen the
moment it becomes scientific and
:" sxaet Ask any reasonable man if
i h. thinks it would be either clever
sor economical to write his letters
.,mnehand instead of by typewriter?
And why il is any more efficient to
.,.yv to wash and clean with scrub
hing board ard broom9 1t is poor
,.saleswoman who cannot "sell' her
husband or the washing machine,
,Hshwasher and vacuum cleaner
imposition in these days of no serv-
yants and high laundry bills.
How II Looks and Works
To get back TO the Butterfly. De-
.spite its name, it makes no pretense
Of being anything but a washing ma
~dbine-there is no attempt to make
it appear Ike table or a cabinet,
but it is very good looking in its own
right.
: The cylinder, which is also the
tub is of polished copper without,
,Nned with tin, and is carried from
bearings set in the ends of the frame.
sThe rod that forms the cylinder
journal is a solid piece running
through the center Of the tub, and a
,4wing" Of perforated metal is rolled
over this and fastened vertically be-
sheath it on the bottom of the cylin-
der. When the water is put in up
ito the top Of this wing thirteen gal
slons) and the clothes placed on both
sides eleven pounds, about equiva-
Ant to eight double sheets) the tub,
s1n making its thirty-five complete
oscillations a minute, produces both
"a "sousing' or plunging effect and
suction or flushing action, as the
clothes are carried up by the wing,
first on one side, then on the other.
Some of the water drains back
through the clothes and perforations,
and the rest is thrown over the rod
and partition onto the other side.
Probably ten sheets could be handled.
With no previous soaking of the
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1921-04-03
Operation Costs

The motor running alone costs
1.55 cents an hour at a 1o-cent rate
for electricity, 2.25 cents for the
motor and tub together and 2.70
cents if motor, tub and wringer
are all going at once for an hour.
This condition would not obtain in
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1921-04-03

selves, but as types of leading wheat
foods having different values. With
out being prosy, one could write
several books on wheat, so it seemed
worth while to give the high points
of their respective characters.
The Bran
To begin with the outside of the
matter, there is the bran. Some i'm
agine it is FODDER" not much nour-
ishment, and producing its cathartic
action because of its coarsencss.
Not so. 1t has over 6 per cent of
mineral matters valuable in them
selves, but also promoting intestinal
action; it has also l6 per cent of
protein (and the finer it is ground
the more perfectly these food ele-
ments are assimlated).
The bran examined was very
clean, rather finely ground and
white, but unbleached, being free
from sulphur dioxid. The analysis
indicated that it was as labeled, a
superior white wheat BRAN" and
the cooking tests made with it,
showed how palatable it could be.
1t also is easily eaten mixed with the
uncooked cereals and fruit juices,
fresh, canned or preserved.
Bran Mullins With Prunes and
Raisins
2 cups pastry flour
l cup table bran
4 teaspoons baking powder
II cup sugar
II cup butter
l egg
/ cup milk
u cup chopped raisins
u cup chopped prunes
Reserve little flour to drcdge the
raisins and prunes. Mix all dry ma
terials. Combine the milk and we'll
beaten egg yolks. Stir the latter
into the dry materials, add the
prunes, raisins and melted butter,
and lastly fold in the well beaten
whites. Bake twenty to thirty min
utes in hot buttered gem tins (pref-
erably iron oncs).
This will make about two dozen
very delicious mullins. The combina-
ton of prunes and raisins is I'M
usually good. If the very best muf-
fin is desired, be sure to beat the
eggs separately, and beat them very
light. The difference will repay you
for the extra labor.
Wheat Crits Minus Germ and
Bran
ORDINARILY one thinks OF grits
as a corn product-but these
are wheat grits, and this means that
the bran and large part of the
fat of the germ and about half of
the minerals have been removed,
,,,;.. - emo ctarnhv DrOTuct deli
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1921-04-03
Wheat Crits Minus Germ and
Bran

ORDINARILY one thinks OF grits
~ as a corn product-but these
are wheat grits, and this means that
the bran and large part of the
fat of the germ and about half of
the minerals have been removed,
leaving a fine starchy product, deli
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1921-04-03

forty-hve minutes. The first rising
should take two and a half hours.
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1921-04-03

IN one piece and held together front
and back by two other one-piecc
castings, affording a strong, light
and simple construction. With it's
blue gray paint (not easily marred),
black and gold trim, and highly pol
lshed copper tub, the whole effect is
that of good looking, Substantial
piece of machinery. No part needs
to be removed for cleaning. and
the double roller casters do not
pull out from the machine. but arc
so set that the weight of the machine
falls mostly on a single disk roller
set IN the frame Of the caster and
turning on the fiat end of the washer
leg, resulting IN making the ma
chine very easy to move. The tub
opening is 8 by 14.5 inches and the
lid while not hinged fits very closely
owing to a catch which fits under
the rolled edge in the back and a
sliding spring latch in front. Water
does not splash during operation, but
some care must be taken in rinsing
and wringing with this type Of tub.
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1921-04-03

practice, and probably one load Of
clothes could be washed and wrung
out for less than cent! When the
initial cost is paid it is plain that
the cost of operation is negligible,
and upkeep, except for the wringer,
possibly, should be the same.
Butterfly Washing Machine.
Made by the Albaugh-Dover Com
pany, Chicago.
The Guthrie daily leader. [volume] (Guthrie, Okla.) 1893-1996, 1921-02-11
THE
Oklahoma
State
Bank
Guthrie, Okla.

Deposi.ors in this Bank are guar
anteed by the Depositors Guaran-
II Fund 0f the State Of Oklahoma.
We Pay Interest on Time Deposits.
Large or Small.
El Mundo. [volume] (San Juan, P.R.) 1919-1990, 1921-09-06
uN1vERs1DAD DE PUERTO RICO
CURSE DE 1922

Por la presente Sc notifica q las per-
sonas interesadas que la matricula en- los
departamentos de Rio Piedras Sc neva-
"a cabo durante los dias del trece al
diez y siete de setiembre. Ell curse Sc
abrira Ell lunes diez y nueve. Todos los
estudiantes deben presentar una copia
de todos sus creditos obtenidos despues
del octave grado, y los estudiantes pa
ra Ell curse Normal deben presentar ade-
mas una recommendation del Inspector de
Escuelas del distrito.
La matricula en- la Escuela Superior
Sc efectuara durante los mismos dias,
siendo Ell curse de nueve meses.
Charles w. st. JOHN.
Rector.