davidaulloa/AmericanStories huggingface dataset:
The Sauk Centre herald. (Sauk Centre, Stearns County, Minn.) 1886-current, 1921-07-07
Road Work and Road Work
CITIZENS TRAINING CAMPS

The Citizens Military Training
Camps to be held in the Seventh Corps
Area in August of this year are the
first since the World War. There
have been nearly three thousand re-
quests to attend camps at Fort Crook,
Nebraska, which is headquarters for
the eight states of Kansas, Missouri,
Arkansas, North Dakota, South Da-
kota, Nebraska, Minnesota, and Iowa.
Of this number, a few over 800 have
completed their enrolment papers
with the certificate of character and
the physical examination all made
and ready for approved.
The men and boys of the Seventh
Corps Area are especially fortunate
in being able to receive this training
at Camp Pike, Arkansas, for all those
whose homes are in Kansas, Missouri
and Arkansas, and at Fort Smelling,
Minnesota, for all those who live in
North Dakota, South Dakota, Neb-
rasisa, Minnesota and Iowa. The ter
rain of both camps with their valleys,
hills and stretches of ground makes
it possible to have field maneuvers,
sham battles and athletic events and
field meets.
The men will be assigned to COM
panies and battalions fully organized
and differed. This vacation month,
August 1st to 31st, will combine the
of healthful outdoor ex-
ercise and the benefits of military
discipline, drill, and field maneuvers
under the instruction and supervision
of officers of the U. S.. Army, who
have been especially selected by
General Omar Bundy,,
Corps Area Commander: Colonel "A.
w. Bjornstad, 49th Infantry, who was
a brigadier general during the war,
will be Camp, commander at Fort
Smelling, and 1t Col. Elliott Ne Nor
-on, 18th Infantry, calonel drrip.g the
World War;, will command at Camp
Pike.
Mornings at the camp viii. be de-
,oted to diversified forms, of military
irill, to rife practice and TO mass
Games. Afternoons of the, drill days
yill be given over to- recreationa
athletics and practice .arades. Re
reat via be held even afternoon al
$50. No the evening" from 1880 *
200, here viii be naD wing pictures o.
cher entertainments for all men o.
he 9; amps. On Sat ,urday afternoons
upeJ tvised tours Will be taken to al
,oins Is 81 interest near the camps. Oh
sun days, appr0 pirate religious ser
will be }.leld for all faiths, a
The Sauk Centre herald. (Sauk Centre, Stearns County, Minn.) 1886-current, 1921-07-07

~ Nloiaeofs OF speed regulations more
. .n PAID the salaries of deputy sher.
Ills on motorcycle patrol work.
Lug Law Brings Comment
lhreshermen and others will be per-
nltted to use Jugs on wheels when
necessary to move outfits over bigh-
ways according to the highway de-
partment policy, but mud hooks are
barred as rule. Reports to the
contrary were denied.
Good sense will be used, | am sure
because nobody wants to see roads
damaged unnecessarily, and will avoid
al difficulties" said Commissioner
Babcock. 'The report that the de-
partment was going to tie up thresh-
ing outfits was absurd-the roads are
Delng built for farmers more than for
other classes because Minnesota is
primarily an agricultural state"
The law in question was approved
by the legislative committee of the
Threshermen's association
and other interested parties before it
was enacted.
Road Work and Road Work
I'VE are not half as interested in
The road work Jack Dempsey is doing
as we are in the real road work that
IS being done in Minnesota. Baud |
cite Region.
The Sauk Centre herald. (Sauk Centre, Stearns County, Minn.) 1886-current, 1921-07-07
Caughren heater

S9Spea
Marie Osborne William
cartoon comedy.
July 10 liking Vidor
interest of the picturesque Mississippi
people.
will BE- Realcraft
2WIiam TubEemkers
battle gold a maid.
There will be something comedy.
in the Alaskan gold fields Pearl White in "Tiger's Cub"
Sunshine Comedy "aold Me Tight"
Friday Saturday. 16Dany
from the scunery palace
episode Avenger
The Sauk Centre herald. (Sauk Centre, Stearns County, Minn.) 1886-current, 1921-07-07
Vast Sums Available for
Highways of Minnesota

by Vlolators of speed regulations more
Ina! PAID the salaries of deputy sher-
HIS on motorcycle patrol work.
New-York tribune., 1921-09-04

tinctive: Unusually and commend
ably dry" in the chemists opinion
(ris views, we may say, are colored
by having prosecuted numerous cases
IN another state where sausages
were loaded with water). This prod
uct has only 35 per cent of mois-
ture, with SO per cent Of fat and %.
per cent of protein. This style of
dry bologna fills one division of the
hors d'euvres platter acceptably,
makes sandwiches and has a bit of
garlic IN it, as have several men,
bers Of this output.
When it comes to the beans, they
have very little fat (049 per cent) ,
no pork; gentle beans have not
great deal as bought (1.5 per cent?. :.
They are of good texture. quite sweet,
and a good tomato farewell" The
beans are yell cooked, velvety in
New-York tribune., 1921-09-04

be produced. This product is not
lacking in flavor, although eeonon1i-
cally dry and without pork, owing to
the fact that it is more highly
smoked than IS usual and the pro-
nounced flavor so obtained is very
good.
As fresh beef has ss per cent of
water itself, the figure Of 81 in the
finished sausage is very good, and
shows that added water is not need
ed, as the food officials have main
tanned, if fresh meats (not old or in
ferior scraps, ears and snouts, as is
sometimes the case) are used.
The sausages are tle-fnger size
and 18 or % to a can for 40
cents makes q not uneconomic pack
age for rinned sausage, always on
hand and ke sping until any conven-
lent time for service.
The bologna type sausage, was dis
New-York tribune., 1921-09-04
Some Little Workers That the
Child Labor Law Can Never Touch

.sT TITLE, but oh my." just ex-
presses the way women feel
about their kitchen knives when they
are good ones. And a good knife, ac-
cording to the rules laid down by
the union, must be keen, quick to
respond to your sallies with sharp
ener, should have a stainless reputa-
ton and be SO adapted in size and
shape that if it is intended to cut
fruit then it is the only knife in
the whole kitchen that you want
for your fruit cutting.
In other words, you must be in
telligent when hunting your knives
and see that their qualities and rep
New-York tribune., 1921-09-04
Consider the Washing Machine at the
Next Home Directors Meetino

ssCEEMS to U.S. spoke up the soap
box orator for the non-labor
kitchens cause, that a washing ma
chine is just as important in a house
asa typewriter in an Office.
Letters can be written by hand =;
although it takes longer, the arm
gets tired and the fingers stained
with ink. Washings can be done by
s1e cid berd-over-a-tub METHOD too,
bat Il is almost mid-Vntorian to do
It that way 1t is a sinful waste of
time and exhausting labor for wona-
en-, no matter how strong they May
hs, and most assmedly the hands
ase neither beautiful nor happy
;ftes soaking once or twice week
in strong, hot soapsuds."
Modern washing machines Of the
approved models are such Joys
god to lock at, efficient to the last
degree from the time the clothes, are
put in until they kave the attached
wringers, easy to operate, for with
the electric models it usually means
snapping switch or pressing a but
ton, and this 1aborer never strikes
nor stops Till the electric current il
turned OFF.
The cost for doing an average size
New-York tribune., 1921-09-04

iron and do nothing else. But home
making to-day IS complicated as
sortment of cooking, sewing, cie2n-
ing, reading, playing, shopping and
mothering the city, state and nation
as well as ene's own. Every min
ute saved from one of the material
necessities such as cooking, cleaning
and sewing means just that much
more time to be given to the more
important phases of home making.
''Just as it is good business in an
Office to spare the thinker any unnec-
essary routine and irritation, so it
is necessary in your house to save
actual muscular labor and time and
the stupid repetition of mechanical
tests.
Ironing machines have place in
your laundry or kitchen, as the case
may be. With them you can usually
sit on a high kitchen stool and by
simply pushing lever guide the
pieces through two heated rolls and
have them come out ironed. Their
hang them up on a rack beside you
and, still sitting down, go on with
the ironing.
Sounds better than the old way
of standing all day pressing down
or steauing garments in kitchen
superheated from heating the sad
irons"
New-York tribune., 1921-09-04

"A stove entitled to non-labor
card should really be president of
the kitchen union, it is such an i'm
portant and vital member.
When there are children in the
house and little or no help, a woman
Will greatly appreciate an automatic
gas or electric stove, with an oven
insulated to work on the fireless
cooker principle-one that needs no
watching and gets dinner ready lust
the same.
Oven regulators, temperature
clocks and many small individual
points of convenience and efficiency
ondear a stove to the woman who
wants good food for her family and
friends but no 'stewed hostess" for
the first course. There are such de-
vices as the pilot light that does
away with the bother and clutter of
matches, plenty of shelf room and
spacious warming cabinets, high
ovens to be reached without stoop-
ing, burners that are quick and ef-
ficient, ovens that can be depended
upon.
There are man-sized models for
large kitchens and all of the inter
mediate sizes down to compact
little electric fireless which cooks all
entire dinner at once, and is SO ar
ranged that it can be pushed under
an ordinary kitchen table, or even
under sink drain board in kit
chenette.
There are all sorts of combina-
New-York tribune., 1921-09-04
Three Cooked Meats

The steamed roast beef, prepared
beefsteak "a fine hamburger and
the goulash were all typical The
beef is tender and good, but the gra-
vles and sauces are especially worthy
of note as to quantity, richness and
flavor. For timed prepared meats,
these seemed to US also reasonable
in price-costing so cents can for
enough to serve three or four
persons.
The steamed roast beef was tender.
rather typical of a good pot roast
we'll done, with three-quarters of a
cupful of well favored gravy. About
one-fifth was fat. Warmed I'D it
would make good meat dish any
where and wonderful camping or
emergency proposition.
The hamburger was reddish,
though we'll cooked, not highly fla
vored, though paIatable. There was
% per cent of protein, and IS per
cent Of fat with half cup of LIQUID
that would make an excellent
gravy. With these products, after a
few minutes work with can opener
and skillet, the wise housekeeper
would get out the horseradish or use
her bottle of Chill sauce and Worces-
tershire discreetly; brown some
tomatoes IN butter Tor make a brown
tomato sauce, half thick tomato pulp
and half brown stoek), or get out the
French mustard pot - and presto,
one is a cook with a reputation!
This is not for every day. But it
may turn defeat into victory or sal
wage your reputation for hospitality
in an emergency.
The goulash is not highly favored
either, but Irish potato, carrots and
onion are easily discerned, and the
beef, though rather coarse textured,
was Iendef and sayory. Here We
had 40 per cent of meat, is per cent
of potato, and Is per cent of carrots
and gravy. All united in praising
the flavor though it is not SO highly
spiced as some goulashes-a matter
easily remedied. The 80 cent can
would serve three persons moderate
ly, two abundantly.
Altogether an economic, savory,
convenient output, with special sani-
tary claim and Of interest to any
nationality from this point Of view.
The whole point of these food studies
is to aequaint the buying house
keeper with the real nature and pos
sibilities Of food concealed in CANS
and packages, that she may have as
wide resources as possible and buy
with discrimination. Hence this dis
cussion of canned Kosher out
put IS class Of foods having gen
eral interest.
New-York tribune., 1921-09-04

above the general uproar are those
of the dlshwashers.
"Women think we are expen-
sive, not practical; that we cannot
wash all the dishes and that we are
not used enough to warrant our cost.
It's because they don't know us that
they say these things.
Here is what a corps of experts
and domestic scientists in the Insti-
tute say about us-and after they
have tested US for efficiency, prac-
tlcability and general helpfulness in
running a Kitchen to better advan-
tage.
"Some dishwashers are Kitchen
tables and washers combined, thus
saving space and being doubly
useful. Dishwashers can be perma-
nently installed and filled and
drained by faucets and drain pipes.
You do hot have to lift heavy
buckets of water. Hot, soapy water
washes your dishes, silver, glasses
and clear, hot water rinses them.
They dry themselves. You can take
90 per cent of the labor out OF
washing even the kitchen pots and
pans with an electrical dishwasher. /"
The most unpleasant and most
persistently nagging Of the house
keepers tasks can thus be elm
mated for less than SO cents a
month. Hours of labor are saved
each day and it pays for itself in a
short time.
Nour hands never touch the hot.
New-York tribune., 1921-09-04
Maids and Cooks of Fine Metal
That Save Time and Money,
Worry and Work

ments to it's credit which are rec
ommendation enough to admit it
into any home.
Nearly all Of the approved clean
ers are light varying from ten to
twenty pounds) and easy to OPP
crate. Their cost per hour by the
ten-cent electric rate is SO small
that the two cents an hour (which
is the average cost of operation of
the cleaners approved by the Insti-
tute), as compared with the wages
paid cleaning woman or the value
of your own work, is a convincing
argument for their use.
"The finished results are so much
better than can be obtained with
broom, mop and dust cloth that the
vacuum cleaner is not only labor
and time saving machine but also
an economy and an unselfsh Sa-
maritan--swallowing it's own dust
unlike the broom"
"A. MangIe'' Is the Best Ironer
ON the Agency's List
"Sort of seems like a luxury -
some one in the rear of the crowd
rurmurs, '<to have a machine to do
your ironing"
"'Twould be q luxury indeed"
speaks out an orator, "if your whole
function and purpose In life was TO
New-York tribune., 1921-09-04

washing 1.-TWO or three cents an
aour) as compared with the prices
paid to laundresses, should make
your pocket-book cry out in protest
the next time your laundress comes.
The upkeep is so slight and the life
Of q good washer (properly cared
for) so long, that such machine
will pay many times for itself before
its day is done.
Your choice is not limited to one
or two models. There are some
twenty-six on our approved list, but
you should select pedigreed, guar
New-York tribune., 1921-09-04
Bv Florence r. Brobeck.
T3-ihug7ss Tustit,tte

ABOR DAY: "a day of rest
for men and for labrers
- outside of the home, but
.xsrs work in the kitchen That
!. he definition of the first Monday
: SEPTEMBER according to most
saks' way of thinking.
Time was when such a defni-
am Of Labor Day would suffice, but
not to-day, for there has risen a
raw Voice of protest from home
.,bor, and a new class of mechani-
al laborers, little and big, are
.lamoring to be admitted to the
aNon-Labor Kitchen" Their ap-
pIication is worthy of a hearing.
Your House Is Your Office
Capitalism. in this case repre-
sented by the lord and master of
your house, must be approached
and the cause and rights of this new
class of laborers explained.
In the Office the days work may
be efficiently accomplished without
leaving ones desk Filing cabinets,
typewr7ters Operated by others)
telephones, a secretary, a buzzer
system to call any or all of his
helpers from the furthest corners
Of his ''l1ouse," d phone system for
inside or outside calls. comfortable
and convenient furniture, human
and mechanical machinery of all
New-York tribune., 1921-09-04
By Anne Lewis Pierce
Director, Tribune Institute

Darect0r, 1T"16WYte institute
NUR foods come to US from
around the world; those who
travel around the world often
come back with an itinerary appar-
entity starred by what they ate" at
different centers of civilization.
And still we often pass by special
lied foods of many nations that are
being prepared in our very midst, so
to speak
What koshering Is. and Why
The layman's idea of a kosher
food is usually vague and what there
is of it is wrong. A carrying out of
certain superstitiors that units it
for other than Jewish use (since it
makes it specially appropriate for
that race) seems to be the general
ideal Now, as a matter of fact,
most Hebrew religious requirements
have sound material, sanitary,
health foundation, and the regula-
tions for slaughtering and preparing
meats are no exception. The out
standing idea about the sausages,
beams, ETC., is that they contain no
pork products, and SO will be quite
different in flavor ard texture from
those usually offered. To any one
who finds pork difficult to digest or
whose doctor has put it on taboo
List this ought to be Of interest.
Next-the point is that the rabbis
who are present at the slaughter
houses see that the animals are free
from disease, tuberculosis, etc, just
as the government inspectors do; but
they also insist that the animal must
be quickly killed with two deep, wide
strokes Of a broad knife so that
poisons are not formed in the blood
from struggle and suffering and
that the blood is all drained from the
veins. A different length of time is
fixed for the bleeding Of animals of
different kinds and ages.
One of DR.. Wiley's pet theories in
regard to fish (that causes r1nuch
amusement to those who take their
foods tightly, but nevertheless has
food for thought in it if nothing
e1se) is this: That fish should be
killed quickly and not be allowed to
smother slowly and painfully; that
it would be better for the "poor fish"
and better for us if we would merci-
fully slaughter them instead Of let
ting them just die off, SO TO speak.
The same idea is involved in the
quick killing and blood draining of
the koshered killed meat.
Another point is that no meat is
used from animals over a year and
a half old; nor more than seventy
two hours after slaughter in the Ma
tional Kosher factory. This means
that native beef must be used. In pur-
chasing forcquarters only are used
Dy this company. So Kueh for the
New-York tribune., 1921-09-04

gains made by koshering in slaugh-
terlng and buying, from any ones
point Of view.
Another important difference be-
+ tween the manufacture of these
canned kosher products and others
lies IN the fact that the meats are
all put IN brine for an hour and
then rinsed, before the manufacture
ing process is begun. This is the
last step in koshering and is taken
to further draw the blood and to
insure freedom from any undesir-
able elements that may be present.
The last point, and one that, anus
ingiy enough, is sometimes over
looked in products supposed to
be kosher, is that the castings for
the frankfurters are made from
sheep intestines, and so are smaller
than those usually bought, which
come from the pig. The very large
bolognas, Of course, are in beef cas-
ings. The president of the company
is orthodox" himself and carries
through" in the making Of these
products in a more thorough way
than some.
New-York tribune., 1921-09-04

tions of fuel, too---so if you are a
modern cliff-dweller you can consider
tie little electrics, but if you have a
house your fancy may fit from gas
ranges, fireless gas ranges, electric
ranges and gas and electric cornhina-
items to an electric coal combination
suitable for the suburban dweller or
the woman who lives in gas-less
small town.
Vacuum Cleaners Are Steady
Workers at Small PAY
I'VE are better known to Ameri-
can households than many worthy
tools, but still unappreeiated in
many" declare the vacuum clean
ers (the machines which clean by
suction rather than by dust raising
sweeping).
Cleaning hangings, upholstered
furniture, mattresses, high holdings
and cornices, radiators, stairs and
all sorts of inaccessible places are
some of our leading claims for at
tention.
mo more climbing up on ladders
to clean lintels-just take three
seconds and attach one of the spe-
ciaiized tools to the long hose and
let it do your work. 1t, too, is a
member of the non-labor union
and has varied line OF achieve
New-York tribune., 1921-09-04

texture, and for those who want the
pork could we'll be warmed up with
a few slices Of bacon over the top.
The 12-ounce can, costing only Is
cents, would serve three or four per-
sons.
New-York tribune., 1921-09-04
Jay Confab Among Members of the Kitchen Cabinet

anteed washer, look well to it's
morale early history and record
of behavior before admitting it to
your home. Then, if its initial cost.
: low running expense and excellent
work do not make washing day only
q pleasant incident In the week
rather than the dreaded day of the
seven, the Institutes money back
guaranty is waiting for YOU.
New-York tribune., 1921-09-04
AXE a Flyer in Dishwaslsers
Instead of in Oil

And here comes the parade of
appliances, big and little. I'VE want
our rights" they cry. "1 Offices
have filing cabinets and dictagraphs,
kitchens must open their doors to
us,"
Among the voices heard clearly
New-York tribune., 1921-09-04

and the analyzing, how do these
products show up?
Beef Sausages and Porkless
Beans
The frankfurter style sausage
showed 81 per cent of water, 1876
per cent OF, fat (all being from beef,
not pork, of course) and 18 per cent
Of protein. No cereal Is added and no
extra water. The latter Is especially
worthy Of note, as many makers do
add water in grinding, and if not
sufficiently smoked, you pay meat
prices for moisture which Is un-
prQfitaeie, theugh e juicy effect may
New-York tribune., 1921-09-04
Electric Irons

we are pretty we'll known" de-
clare the electric irons IN chorus,
"but there are hundreds of women
who do not appreciate the fact that
we do big ironing without making
the kitchen materially hotter. We
are heated from a lamp socket, and
the operator can sit on stool or
high chair and do complete iron
ing without getting up and walking
to the stove to change irons. We are
of various weights, so that you may
choose just the iron you want, and
our cost of operation, all things con-
sidered, is low Then, of course.
there is the advantage that apart
ment and hotel dwellers get by hav-
ing US and attaching Us to any lamp
socket to press frocks or quickly
washed lingerie. Look US up at the
institute and choose from among the
approved members of oor family"
Hundreds of Others
Every member Of the non-labor
union cannot be discussed here
there are too many hundreds, in
actl-but other members Of the
union can be reached through the
Institute. This employment agency
is always open, except Sundays and
holidays. Telephone Beekman 5000.
New-York tribune., 1921-09-04

And what has this to do with
your housekeeping problems?
Just this: Your house is your
business; your kitchen your private
office and usually the place from
which the health, progress and hap
piness of your household are directed,
Granted you can do your work
the way your grandmother did
hers. But, like the old-fashionei
office man, it will take you longer,
you will do less and it will wear
you out quicker
Modern kitchen labor-savinp de-
vices are simply the filing cabinets,
stenographers. typewriters and ma
hogany desks of your office. Any
clever woman can "sell'' the idea of
machines used in the home to her
side partner, 1t is an idea men take
to easily.
New-York tribune., 1921-09-04

(Testea and e,sdSrsed n Tbs Tibuns
fnstitmtsJ
New-York tribune., 1921-09-04
Food Choppers

sWe are an economy, for we take
left-overs of meat, vegetables, bread,
cheese and other foods and grind
them up and get them ready for en-
tirely new dishes.
What more could you ask, espe-
cially if we are strongly made, with
good constitutions, grinding large or
small, according to your demands,
coming apart easily for cleaning, and
need but very little attention to keep
US working we'll? You can choose
from among a number of US who
have been approved by the Inst