davidaulloa/AmericanStories huggingface dataset:
Yorkville enquirer. [volume] (Yorkville, S.C.) 1855-2006, 1921-03-08

OF course there are many women in
this country who never. did desire the
right to vote; but there are some VINO
want to vote. Wonder how long before
those who desire the right to vote Will
begin to realize that their exemption
from jury duty is merely subterfugc
to keep hem out of the rights Of
citizenship? 1t is Il fundamental trulh
that the whole structure of self-gov-
crnmcut rests on the jury box. 1t is
another truth that from the first settle
mcnt Of the country. South Carolina
has been more reluctant and tardy in
the extension of popular government
than has any other state i'm the Union.
1t was not until after the Civil War
that :he people Of South Carolina were
allowed TO vote directly for governor
and lieutenant governor or even for
presidential electors. These were elect
cd by the general assembly. Even un-
der the constitution of 1865. it was the
duty and privilege Of q judge to discuss
and the jury was hardly more than
kind of Il rubber stamp. At the present
time 50 many different classes Of peo-
pies are exempt from service that 1t Isl
next to impossible to get anything like
fair approach 10 representative
judgment in the jury box. The reason
of il arises out of that same original
unwilingn"ss to trust the people with
the full power that the constitution has
sought to guarantee them. And also
that is the same spirit underlying the
policy Of cxcmpting the women. TO be
sure the general assembly cannot con-
stutionally deny the right of qualified
woman clector to serve on 4 jury: but
| the subterfuEc Of exemption. amounts
Yorkville enquirer. [volume] (Yorkville, S.C.) 1855-2006, 1921-03-08

Churches Of the United States
made a net gain Of $4,000 new mem
bcrs in 1920, according to census
compiled by the Christian Herald
made public Sunday. DR.. IT. Is. Car.
roll Of r?ainteld. y. j., who gathered
the statistics said this was marked
increase O.; ;tr 1919, when the assre-
gate numhtt Of members gained was
less than $1,000. DR.. Carroll said IN
1918 decreases were. shown in the most
of the churches. TIe compared ilguies
of some of the larger groups showing
that in 1919 the Methodist group lost
75.951; the Presbyterian gE9up lost
l6.459 and The Baptist lost 1l,l0S. IN
1870 these groups gained respectively
a37.127: 4s,oS1 and 'l29,2S3. THE three
large BAPTIST bodies he said have NOT
vet completed their statistics and' II
is believed that the actual figures Will
show a gain Of moro than 10000 IN
the year. T3aptists in the southern
Baptist church have reached Inc nn-
prcccdentad figure Of $4,000 with
churches vet to be heard from. the
Roman Catholic church showed a
somewhat smaller increase in 1920 oil
1a7.779. DOUBTLESS when immigra-
tinn sets in again it was pointed out,
the increase will he greater.
Yorkville enquirer. [volume] (Yorkville, S.C.) 1855-2006, 1921-03-08

withstand an attack in force and the
nine men were taken to Scottsboro
and placed in the county Jail. A heavy
guard was summoned and the officers
were said to be ready for anything
which might occur. With the nine men
brought to Scottsboro Sunday the to-
total number of prisoners taken Is IL.
Of this number two, Jodie Beavers and
John Brown. arrested after they ehad
beaten a farmer last week, have been
convicted in preliminary hearing
and are now in Jail under bond OF SS,-
400 each. -.
Yorkville enquirer. [volume] (Yorkville, S.C.) 1855-2006, 1921-03-08

to the same thing and at = the same
time it virtually nullifNs, equal suffrage
privilege THAT the .receat amendment
to the constitution, sought to, carry
Yorkville enquirer. [volume] (Yorkville, S.C.) 1855-2006, 1921-03-08

Bernard NJ. Baruch, the we'll known
New York millionaire. formerly or
Camden, was in Columbia last week IN
conference with cotton association ON
cials and others in consideration or
plan for the establishments OF 'bank 10
lend money on cotton and other aeri-
cultural products on wA;hrehqprHtse re-
ceiDtS -
Yorkville enquirer. [volume] (Yorkville, S.C.) 1855-2006, 1921-03-08
IN DUTCH WITH THE CHURCH,

That one who violates the prohibition
laws is liable to get in dutch not only
with the law but his friends his
church and everybody. and everything
is evidenced by letter of inquiry 'that
Clerk of Court T. E. McMackin has re re-
ceived from the clerk Of a Castor f$un-
ty, N. c., church. seeking Information
in regard to one Charlie Painter. PANT
er completed a sentence in the Jail in
Yorkvllle about January IT for viola
ton of the prohibition laws.
News that he,had, been in jhil evil
dentlS reached histcongregationjln Gas
ton county by some means or other: Az y
ianv rate Clerk of, Court McMackln is
in receipt of the following explanatory
letter: :..% eastonia, y. c. !.
HAS Charls Pantor. been in YORK TX
county Jail, if so what was the crlan,
of: which he was connected woulo
be glad you would ancer as soon az
noss5bre as -hei is a:member OF our
church and we would like to kno" 10"
to deal with him; -;
yours truly,
The Birmingham age-herald., 1921-06-02
CENTRAL PARK

CENTRAL PARK The easiest way to save money is to buy a home. The monthly payments on a home are about as easy to meet as rent, and are just that much mon- ey saved.
 More people have saved money and made money by purchasing a lot or a home than in any other way.
 Central Park lots and homes are exceptionally good money savers and money makers.
 The small cash and monthly payments com- bined with the steady in- Crease in values makes home owning both easy and profitable. J. M. P. OTIS,
 Manager Central Park Branch. Jemison and Company, Inc. 211 N. goth St. Main 52so
New-York tribune., 1921-01-02
me instituted

Then grease all over, return to the
towl and leave to rise in a warm
place (about so degrees F.).
When the dough doubles in size,
knead again for about five minutes.
DO not use any flour at this time: if
necessary, grease the fingers. The
purpose of this kneading is to dis
tribute the gas which has been
formed in the dough by the growth
of the yeast.
Shaping Into Loaf or Rolls
At this point the dough is ready
to shape into u loaf or rolls. Roll out
smoothly, for the loaves, the length
of the bread pan, grease all over
and place in pan. Do not worry
about dragging the dough into the
corners. The yeast will attend to
that.
Rolls.-Shape with the fingers
into small rolls, brush with fat.
place them an inch and half apart
in the baking pan If a crust on all
sides Is desired.
Bread Sticks.-Form into balls.
Then roll on the board with the
hands until the length and thickness
of lead pencil. Place far apart in
a baking tin, or, better still, have a
pan designed for this purpose.
Cover with clean towel and
New-York tribune., 1921-01-02
The Technique Of Bread Making
Something Every Woman Should Know"

ture IS between 70 and rs degrees.
All measurements are level.
In the morning this "sponge"
should be puffed up and full of bub-
bles. 1t is ready then to add the
-four, about three cupsful or sufficient
to make the dough stiff enough to
knead. No exact quantity can be
given, for the amount will differ
with different flours. with "soft"
flours keep a softer, more liquid
dough.)
Kncading
When too stiff to mix with spat-
ula in the bowl turn out on Toured
bread board and knead. Begin by
Touring the hands slightly, pat and
fold tho dough until it is pot at all
sticky when the palms of the hands
are pressed into it. But keep the
dough soft. The object of this
kneading is to thoroughly mix the
ingredients and work air into the
dough. This is best done by press
ing the palms firmly into the dough
as it Is pushed across the board,
folding 1t over upon itself as it is
pulled back, and continuing thus for
about fifteen minutes, or until the
dough is elastic, will not stick to the
board if left, or air bubbles are seen.
New-York tribune., 1921-01-02

to thirty-five minutes still at 80 do
grees F. This makes the total time
Of raising about ono hour and
quarter. Bake for forty-five min
utes and your bread is made within
two hours, providing your ternpera-
lures are kept under perfect control.
The factors Of time and TEMPER
ature have always varied inversely
with the amount Of yeast. Now, we
have merely increased the amount
Of yeast, raised the temperature and
cut down the time proportionately.
The food value Of the yeast is such
that if the eating qualities of this
bread are satisfactory there is no
reason why this procedure, icono-
elastic as it seems, is not a good
one. This bread contains more
moisture still (bakers' bread ALWAYS
having had about 33 per cent water,
which is more than homemade)
and is said for this reason to keep
longer. This is more important to
the baker than to the housewife,
whose bread doesn't last long
enough to test it's keeping qualities.
The Vitamine Value of Yeast
"Too good to be true" is the way
many people undoubtedly feel about
the statements made in regard to the
special vitamine value of yeast.
just as we were transferring our
faith to the power of germs and
bacteria, which at least can be seen
under microscope, along come the
vltamines, which you can know only
by their works-you can't visualize
New-York tribune., 1921-01-02

debility, constipation, facial erup-
tlons, etc.
No perfect skins or amazing COM
'plexions are guaranteed On taking it,,
but even as far back as the days of
Nero one reputable Historian named
Pliny the Elder records that the
ladies' were eating yeast for their
compilations. As vitamines were un-
known. they must have found it out
by experiment.
More and more we are abandoning
drugging and turning to the scien-
tiic use of foods for the prevention
and cure Of abnormal conditions.
Food tonics" in bottle have been
false hopes for the most part. A
yeast cake is real "fcod tonic" and
bread, especially graham bread, our
cheapest and most perfect solid food.
New-York tribune., 1921-01-02
way Tor the Bread Line-W Whether Bakers or Homemade


BY Anne Lewis Pierce and Floren
them at all. But their power IL un-
disputed.
of the three vitamines known, the
second one, Water-Solublc B is called
the anti-neuritic vitamine. It pre-
vents bsri-beri (synptoms, paralysis,
dropsy, loosening Of teeth, etc. }, and
promotes the appetite and growth.
In general, it is vitalizing and pro-
teetive in its effect. This is the
vltamine in yeast, and the pure
yeast, unmixed, is said to have five
times as much Of this one particular
vltamlne, ounce for ounce, as any
other food. Its vitalizing effect has
New-York tribune., 1921-01-02

% Margaret Lee, Tribune Institute
been proved by feeding experiments.
Yeast is not patent medicine nor
a cure-all. 1t is a regulator, a vital
lzer, food adjunct, that tends to in
crease your resistance and improve
your assimilation-l. e., the use your
body makes Of the other foods you
eat-and for these general reasons
it has been helpful in many cases Of
New-York tribune., 1921-01-02
Wonder What a Y east Cell Thinks Ab07
CWh Domestic APOLOGIES 70 Griggs From The Institue

FEELING BETTER, SEEM TO ee
CNOW'N6 SOME. AND THAT
SOGAR HAS LET Loose some
COZ AND a LITTLE ALCOHOL
GLAD THERE AMT NMy COPS
IN COUGH
New-York tribune., 1921-01-02
again set in a warm place until it
has risen to double in bulk.
RaL;nu

again set in a warm place until it
has risen to double in bulk.
Baking
Have the oven at $50 to 375 de-
grees f., or at a temperature that
will brown 4 teaspoonful of flour
placed in a pan in the oven in five
minutes. Rolls require a hotter over
and shorter time to bake than a LOAF
1t will take forty-fve to sixty min
utes to bake a loaf thoroughly. Dur
ing the first fifteen minutes the loaf
should rise and brown slightly on
top, the oven gradually becoming
hotter. During the second fifteen to
twenty minutes the heat should be
steady-at about 400 to 425 degrees
F. The bread should brown all over.
During the last period the heat
should be reduced to about $50 de-
grees in order for the loaf to cook
throughout, or, rs the old-time darky
cooks say, "let it soak" Cup heat) !,
for the last twenty minutes. Where
the heat cannot be quickly regulated,
as in a coal range, lower tempera-
lures and the steatly heat will be
found perfectly satisfactory.
After Baking
After removing the loaf from the
oven turn out upon a clean bread
board, Oh preferably upon a wire
New-York tribune., 1921-01-02
For Nutrition and Economy You
Can't Beat Bread, the F'oun-
datlon Of a Healthy Diet

<<rT DON'T smell like homo no
how. with no bakin' doin..."
That was the opinion Of an
old colored nanny. And they know
Quality white folks home when
they see one. We have no quarrel
with the good bakers products,
especially whole wheat raisin loafs,
delicious French water bread, finger
rolls. etc. that save all small fam
lilies and kitchenetters from a bread
less life, and which help out the most
indefatigabe housekeeper when the
weeks baking runs low.
Bread there must be and plenty of
Il, and as much graham bread as pos
sible, especially for children. Bread
and butter, with milk and apples,
could ''grow q nation," and all other
foods could "go hang" if it were not
for monotony. When you are get
ting too fleshy the first thing to drop
Is bread and butter-and by the
same token it is the basic food to
furnish for the growing child or the
active adult or the person who is
undernourished.
Use all sorts of bread, and lots of
it, would be our advice. The baking
powder breads have their place in
our busy world, but should not be
used too much or given to young
children. Bake once a week, any
way, if you possibly can, that the
homemade bread, with its distinctive
taste and texture, may be part of
home life, and hot Parker House
rolls, cinnamon buns and crescents
may come piping hot on to the table.
!. In the good old days bread was
raised overnight, ald was made out
in the morning into hot. rolls for
breakfast. If the servant problem
makes this impractlcable, make the
quick sponge up in the morning and
have hot rolls for dinner.
A roll is not a biscuit! There is a
vast difference in the texture, light
ness ard thorough cooking and rails
ing that the yeast product gets.
How many rolls can you eat?"
wondering mother asked her school
boy son. . Til a quarter of g." he
answered, with one eye on the clock.
From that point Of view dinner is
the time Tor hot rolls.
The Spirit of lire Loaf
The -four IS the body of the loaf;
the yeast is its moving spirit. The
yeast is what makes he loaf rise
We all know that. But how?
Yeast cells are microscopic plants,
about 3-1,000th of an inch in diam
eter, and when given a warm, COM
Portable room temperature GO to 80
-86 only for quick results} and the
proper foods sugar and malt ex-
tracts) they grow amazingly. one
cell budding out of another and
then separating.
The advisability Of adding starch
to yeast is disputed, some claiming
that a small amount improves the
product, makes it keep better and
that It mixes better with the bread.
| (TeaKol IL ,, I'll
New-York tribune., 1921-01-02
you never hear Of a meat line
or a vegetable line, do you?


When people are hungry and
want the most they can get for the
least money in the least space and
time they surm a bread line-mi1k
and soup and coffee follow on, II ex-
tras are possible. The integrity Of
our bread is Just as essential to the
nations health as purity Of water,
sanitary plumbing and other modern
health fundamentals. 1t is the foun-
dation Of our diet. Every woman
should know how to mako bread,
and know what good bread is, so
that she may be a true "loaf-giver''
which is the real definition Of a
lady.
White Bread Recipe
Gone loaf, weight Ia pounds)
(Overmight Sponge Method)
Pour IN cupsful Of lukewarm
liquid (watcr, milk or part Of each)
over one-quartcr Of a yeast cake.
When dissolved stir in two table
ypocnsful Of sugar, one teaspoonfu,
Of salt and one tablespoonful Of
shortening (lard, oleo, butter, etc.
and about one and one-half cupsful
of flour. Mix we'll, cover and leave
ever night in \ place whose tcmpera-
New-York tribune., 1921-01-02

from o to 50 per cent has been added
IN days gone by. When added to
compressed yeast its presence must
be stated on the label,
New-York tribune., 1921-01-02
70 Standard Yeasts, Com.
pressed and Dried

W. otandard 1casts. Com
pressed and Dried
The Fleischmann's yeast. in It's
we'll known foil wrapper and yellow
SEAL was found to contain about 20
per cent of starch and 65 per cent Of
water There are said to be over p
million yeast cells incorporated in
one of these cakes.
The dried yeast Magic Yeast or
Yeast Foam) is made by mixing corn.
meal in large amounts with tn.
yeast and drying it-so there is more
starch and less water than in the
compressed yeast. For instance. the
Magic yeast analyzed in the Insti-
tute laboratory had IL per cent of
moisture and 66 per cent Of starch
Just about reversing the figures
Tor the compressed yeast. It had a
much lower leavening power and
acts much more slowly than the
compressed, being suitable only for
overnight" work. The FIeisch-
mann's, for example, fermented SO
grams of sugar in thirty minutes
and the Magic only 2.3 grams. cor
responding to 250 and so &C. Of car
bondioxid, respectively.
Good practical results were. how
ever, obtained With the dry yeast.
Though longer time is needed, the
final results are very good The dried
product is a great convenience in To-
calities where the special service of
daily delivery of the fresh yeast is
not possible. The compressed yeast
is made in eleven different factories.
shipped in bulk daily, refrigerated,
to agencies, where it is cut by ma
chinery, wrapped and labeled and
delivered to the retailer by wagon
or motor. This skillful merchandise
ing of a perishablc "3-cent" prod
uct is one of the triumphs Of modern
food distribution.
What Happens When Bread
Rises?
When the yeast is put into the
dough, with sugar and water to feed
upon, and favorable warmth of
temperature, it begins to change the
sugar present in the flour, or as
sugar itself, into a gas carbon d.
oxid), and this entangles itself with
the gluten of the flour and, in work
ing its way through, the gas ex-
pands the whole mass.
The growing yeast cells even make
sugar for themselves out of the
starch, and the gluten becomes more
soft and elastic, so that the bread
not only is raised, but the dough is
Iermented and digested in a sense,
making it more easily digested by
the eater than are the quick, baking
powder breads. Therefore, the yeast
breads are better for children or
those with poor digestions.
Unless the yeast is thoroughly
distributed there will be no bubbles
in some places and too large bubbles,
with thick walls, in otkers. Hence,
the necessity Of thorough, careful
mixing and kneading If you want q
flne-grained, smooth-textured loaf.
Yeast plants can be killed by ex-
treme heat or cold, and the temper
ature- e--chosen for raising the dough
varies with the time allowed and
the amount Of yeast used. If the
work Is to be put right through, 86
degrees is recommended; rs to 80
for days baking, when the dough
is watched, and as low as SO to 70
for overnight. The work will be
slow at the lower temperature, but
the undesirable bacteria which may
sour the bread will be slowed down,
as well as the yeast cellsl Much
less yeast Is used In the slower, all
night process.
New-York tribune., 1921-01-02
White and Dark Breads, Plain and
Fancy, Rolls and Loaves, but
All Made With Yeast

puttets sprinkle With sugar, currants
(washed and dried) and cinnamon.
Then roll up as = Jelly roll. Care
fully cut into slices about one inch
thick, brush with fat and place in a
we'll creased pan.
Coffee Cake
Twist two or three strands Of
dough, first brushing each with but
ter, then sprinkling with sugar, cin-
namon and currants. Curve this into
ring. Brush again with fat. About
fve minutes before baking is finished
glaze the top with sugar syrup and
return to the oven.
Old-F Fashioned Buckwheat Cakes
The Institute had a merry hunt
to find straight plain buckwheat to
make old fashioned, yeast raised
griddle cakes. Nobody viii take
the trouble any more,' said the gro
Ger man. 1T is all self-rising." But
we finally found some in Fifth
Avenue emporium" and here is the
recipe, in case you have longing
for grandmother's griddle cakes:
q compressed yeast cake dis
solved in 4 cupful warm water.
112 cupsful buckwheat flour.
Il cupful white flour.
l cupful water.
2 tablespoonsful molassea
IA teaspoonsful salt.
Mix these ingredients at night,
stir we'll, cover and leave this in
warm place to rise. Before break
fast the sponge should be light and
foamy. Stir, then add:
u rounded tablespoonsful butter
(meit after measuring).
q teaspoonful soda, dissolved in
one tablespoonful of warm water.
Beat we'll and pour from a pitcher
or tip Of spoon to get a we'll rounded
cake. Bake on hot griddle.
Graham Bread
Which do you prefer. the graham
loaf which is large, the crumb soft
and which has equal amounts of
graham and wheat aours, or the
smaller, more solid loaf, with a
larger proportion Of graham flour?
This "cuts" better. but the soft,
"half and half" loaf is delicious in
favor, though slightly "crumbly."
Soft Dough
l cupful milk, scalded.
3 tablespoonsful molasses.
s teaspoonful salt
2 tablespoonsful shortening.
l yeast cake.
Il cupful of water.
/ cupful white -four.
l cupful graham flour.
1-3 cupful raisins.
Pour the scalded milk over the fat.
salt and molasses, and when the
mixture cools to a lukewarm tenn
perature add the yeast cake, which
has been dissolved IN one-quarter cup
full Of tepid water. Then stir in the
flour and raisins Nix well-it will
be too soft to knead Let this stand
covered in warm place $50 to sc
degrees F.) until light, then "cut
down." beat again and turn into q
CREASED bread pan. Again cover
and leave in q warm place until 1t
has doubled. Bake for one hour with
temperatures slightly lower than for
the white loaf.
Stiff Dough
Y cupful of milk, scalded.
2 tablespoonsful Of molasses.
I teaspoonful salt.
teaspoonsful Of shortening.
IA yeast cake.
u cupIul water.
rs cuqsful graham -four.
IA cup qsful white -four.
l-3 cupful raisins.
Follow directions as given for the
soft dough, except that you knead
and shape as for the white loaf.
Tested and endorsed BY The
New-York tribune., 1921-01-02

(Testsd and endorsed BY The
Tribune Instituted
The Barre daily times. (Barre, Vt.) 1897-1959, 1921-05-17
May3-io-l7
ESTATE OF ELLEN n. PREMIER

State of Vermont, District of Washi ige3n, ss.
The honorable probate court for the dis
trict aforesaid. TO all persons interested IN
the estate of Ellen r. Premier, late Of City
of Barre. in said district. deceased. GREET
ING:
WHEREAS. said court has assigned the
End day of June next for examining and
allowing the account Of the administrator
of the estate of said deceased and for a
decree Of the residue Of said estate to the
lawful claimants OF the same, and
ordered that public notice thereof be
given TO all persons interested in said estate
by publishing this order three weeks success
svely previous to the day assigned. in the
Barre Daily Times. a newspaper published
at City Of Barre, in said district.
THEREFORE. you are hereby notified TO
appear at the probate Office in Mont
pelier. in said district. on the day an
signed. then and there 10 contest the allow.
ance Of said account II you zee cause. and
to establish your right heirs, lcsatecs
and lawful claimants to said residue
Given under my hand. this 9th day OF
May, 1921.
FRANK J. MARTIN, Judge.