davidaulloa/AmericanStories huggingface dataset:
New-York tribune., 1921-02-20

erage performance. The air flow
and suction would therefore be
deemed satisfactory, and the fact
that the figures for air flow per
square inch Of nozzle and per inch
of perimeter are slightly below av-
erage is due to the unusually large
nozzle, which has an area of over
20 square inches, as compared with
a usual figure of II to IA inches.
When first examined the fine white
flour leaked at the exhaust Joint of
the bag, but the heavier dirt did not
escape, and the use of the thicker
felt washer, to be supplied in ali
cases, obyiated this minor criticism.
The weight of the machine is only
1919 pounds, which, together with the
four rubber-tired wheels and the
easy locking device and tipping ar
rangement already noted, makes it
easy to move about.
The motor is Of the desirable hori-
zontal type, operating on alternating
o. direct current, the bearings being
oiled by two self-feeding wick grease
cups, needing oiling only every few
months. The insulation is excellent
throughout. The motor is controlled
by a convenient rotating snap switch
set into the end of the handle. The
20-foot cord has swivel screw plug,
and passes from the top of the handle
down it's under side, plugging on to
short length of cord from the
motor. This short cord is protected
by fiber sleeve where it enters the
motor housing so that it will not be
worn by twisting. The motor hous-
ing and fan case are of polished cast
aluminium. 1t will clean under fur
niture seven inches high.
The bag is easily opened and
closed by fve-inch slide-on clamp
and was enptied in thirty seconds,
including fifteen seconds for shak
ing. 1t must be frequently emptiec
since the dust pocket is only six
inches deep. The tools are easily
attached for suction, plugging direct
INTO the eye of the fan in the frort
of the fan case. For blowing there
is special connection fitting over
the exhaust of the machine. One
stroke of the drapery tool took cut
all visible dust, and two long cur
tains, and a valance were cleaned in
about Ave minutes.
The operating cost is IL cents an
hour, which is lower than usual.
This would be a light, convenient
machine for apartment use where
frequent light cleaning was the rule
rather than heavy cleaning at longer
/ intervals.
/ The Regina Electric Vacuum
/ Cleaner, Model K.
| Made by the Regina Company, At
West Tbirty-faursh Street, New
| York
New-York tribune., 1921-02-20
r Condiments Also Should Be Sound Clean and Have Quality

be present. This is q minimun
standard, and IL vinegar naturally,
containing more Is diluted with
water OK with an inferior vinegar 1t
Is still an adulteration and can be
detected by studying the side con-
stituents that will be thrown out Of
proportion.
The two cider vinegars (Heinz and
beechnut) line up closely with the
standard for pure product made
from apples, slightly exceeding the
standard requirements.
For instance, where the standard
calls for per cent of acetic acid
the Beechnut gives 4.8 per cent and
the Heinz Sd. Now, this is good
measure and good quality, but you
must use these vinegars with dis
cretion, and, II necessary, add e.
little water or your salad dressing
may be too sharp. We often meet
with this in hotels these days, and
because the law protects you from
watered vinegar and financial loss
is no reason why you should not
dilute it a little yourself if it is too
strong for certain purposes, or use
less Of it.
The Beechnut product is quite a
dark golden brown, while the Heinz
is pale amber yellow. The for
mer has almost 2 per cent of solids
and the latter 1.62, the standard
calling for 1.6.
Another point Of interest is the
ash (minerals), which must not be
New-York tribune., 1921-02-20
There Is Much to Know About Pep
per and Vinegar Besides Their
Sharp or Sour Taste

convenient TO use that black specks
may not appear In q white sauce,
mayonnaise, etc.) is not another kind
Of pepper, but merely the inside of
the black peppercorn. If you want
pepper plus" buy your pepper
corns whole and Grind them when
using in q small French pepper
grinder. You get a delicious flavor
and fragrance that is more than a
"hotness."
The tabasco sauce is another ex.
ample of this, for besides being
powerful" hot it has flavor, just
as has paprika.
1t is said to be made from "spe-
cial pepper originating in Louisi-
ana," and is, according to the micro
scope, some species of cayenne, ex-
tracted so that the characteristic oil
of capsicum is present, and mixed
with salt e per cent? and vinegar
(6 per cent of acidity). The state
ment on the label that Zone drop
works wonders" has something in it,
and it needs to be used with great
discrimination. You will see in Miss
Lees recipes how far a little goes,
but, even so, the manufacturer
claim that "one bottle is equal to a
dozen of the ordinary kind" seems a
bit overenthusiastic. The content
of the bottle is strong enough to
speak for itself without invidious
comparisons, always to be depre-
Gated, on the label.
New-York tribune., 1921-02-20

Less than 0.25, and these products
have 0.Ss and 0.97 respectively.
Altogether 1t would be difficult to
improve on these vinegars, although
they are not made by slow cask
fermentation (taking two or three
years., as formerly. No one can
wait that long for anything nova
days. let alone q vinegar! Cider
and wine vinegars, as we'll as malt
vinegar, are now made in genera
tors, in which the alcoholic LIQUID is
quickly acetifed Tin two or three
days in a tank generator or in a
month In a rotating generator) by
bringing 1t in contact with beech
shavings, saturated with old vine
gar.
In the case Of malt vinegar
(Which sells for the same price as
the cider made in this way) you
have darker product, made from
liquid obtained from a mash of
malt and cereals. 1t has the same
acidity as an apple or cider vinegar.
but more solids (standard, 2 per
cent), and naturally the other acids
and solids and the odors are differ
ent from that obtained from cider.
The product, however, is perfectly
wholesome and satisfactory for cook
ing uses of all sorts. The cider and
wine vinegars are, we think, pref
cradle, because of their aromatic
qualities and flavor, for salads and
other raw products.
The Heinz malt vinegar examined
New-York tribune., 1921-02-20
Three Leading Ketchups and
What Makes Them So

fully breeding millions of bacteria,
and the impractical" government
chemist soon had the product on a
new basis, to the frank delight and
amazenent of the astonished owner.
Now, we have with us to-day the
ketchup, made from such fresh, sound
material, under such sanitary condi-
tions, that it needs no chemical pre-
servative but it's own cleanliness,
plus sterilization and tight sealing.
1t is not colored brown with spices
to hide other Deficiencies; it is not
largely water. 1t is clear red,
clean, delicately spiced product that
adds much to cold meats and oysters
"as is," and gives sauces, soups,
casserole dishes and salad dressings
piquancy with a minimum of mo-
tion on the part of the cook.
The choice among standard
ketchups is purely one of taste. The
Heinz product is notable for it's
clear bright red color, fresh tomato
flavor, heavy body and delicate
flavor as to spice The analysis
shows no preservatives, no artif-
cial color, a rather unusually large
amount Of sugars (23 per cent?,
large amount of solids (33 per cent?
and cleanliness and soundness of
raw materials, as proved by the mi
croscope.
This is one of the brands that
abandoned benzoate of soda and
all chemical preservatives, even be-
fore the law was on working basis
and when many others were con-
testing this idea and claiming it
could not be done" Do not hesi-
tate to use tomato ketchups made
by reliable firms. They are now
perfectly wholesome and appetizing
members of the best food circles.
The Snider ketchup is another
top liner. 1t had 80 per cent of
solids, about 20 per cent of sugars
(nearly all, however, inverted by
the acids, whereas the Heinz prod
uct is sweeter, containing about II
per cent of sucrose). Soundness, as
disclosed by the microscope (free-
dom from molds and bacteria), fell
far within the requirements, and
here again quality and cleanliness
and good factory practice are ali
that are needed to preserve the
product. The Snider is more high
ly spiced than the Heinz' slight
ly darker in color and particularly
we'll adapted to meats, OYSTERS cock
tail dressings, etc.
The Beechnut ketchup had II per
cent of solids, is darker in color
than the others and decidedly spicy.
The microscope acclaimed its cleanli-
ness and soundness in unmistakable
terms.
Any one of these ketchups may be
depended upon for wholesomeness
and quality.
New-York tribune., 1921-02-20

wooden wheels set on It's shaft, one
at each end, and as they turn freely
on the brush shaft and roll on the
carpet they insure uniform brush
action at all times, even when the
brush wears off.
On the other hand, this results in
a very light brushing action, as 5ha
carpet is not pulled up to the brush
by suction, as usual, and the brush
velocity is low GA feet per sec
ond as compared with AS, the
average fgure). The suction is
the chief cleaning agency, the inr
test for the brush showing it to be
slightly below the average for re.
moving this type Of dirt, for which
brush is especially used Il. e.,
thirteen strokes were necessary as
compared with an average of eignt
on a test case of removing nine
pieces Of Init.
While the fan Is not cooled, the
motor did not heat above the so de-
grees permitted by standard tests,
and is therefore not overloaded. It's
velocity is very slightly below the
average, and the air flow the same,
but the air flow, choked represent
ing practical conditions of work., is
slightly above the average. The
practical tests made on flour removal
showed that the standard amount of
-four was removed in five strokes by
suction only, which is a good av-
New-York tribune., 1921-02-20
Condimental Cookery Using
Tested Bottles and Cans

nuff" cocktail are fast passing, why
not substitute another kind? The
alligator pear, mushrooms or even
cold fresh tomato when mixed with
ketchup and highly seasoned make
an appetizing and stimulating first
course. There are fruits, also, such
as pineapple or apricot, that blend
deliciously with a piquant sauce,
their juice diluting the strength
the condiments. =
For the taste that prefers a light
hand in the use of seasoning the
fruit or cooked mushrooms ars
dropped into the cocktail glass Of
tomato ketchup and served without
further addition, unless it be little
crushed ice. For the more sophisti-
New-York tribune., 1921-02-20

wing nut lever at the right Of the
nozzle raises or lowers the two front
wheels, set inside the nozzle, and so
adjusts its height. The inside clea3.-
ing width is 113s inches, permitting
cleaning to within one-quarter inch
CT the wall, and this will be covered
by suction. The rounded corners
are protection to furniture and
baseboards.
The Brush
The traction-driven brush has two
New-York tribune., 1921-02-20

the dressing, and some Of your
bland, fiat, highly nutritious foods
may go begging for lack Of spicy,
appetizing favor or sauce.
1t Is only the foods you eat (and
to some extent enjoy, unless your
tastes are perverted) that you d.
gest and assimilate. Overseasoning
ard heavy spicing are bad, as is any
excess. But the discriminating use
of condiments is the "Ph. D." of
the cook-the course he takes when
he graduates into "chef."
New-York tribune., 1921-02-20

| NO ONE food product has known
greater tribulations than the
rnato ketchup. 1t has suffered at
18th the hands Of its friends and It's
es. But if ever a prodigal son de-
sryed to be received again into good
aciety with cordial friendliness it is
his same delightful and useful
ance
A ketchup, according to the stand
aFds, is made from clean, ripe,
sound, fresh tomatoes, with spices
md with or without vinegar and
apr The temptation is to use in
tsaor, leftover tomato material,
|Pice it up and call it a ketchup. In
be good old days." often senti-
|entally overrated, even pumpkin
Fd apple went along with poor to-
atoes into the ketchup, and in 1901
/ niaetyfour samples of ketchup
|zamlned in Connecticut all but fif-
een were colored with coal tar
ge to cover up their unnatura. pale
ess and general debility.
One irate ketchup maker wrath
|hlly dared the government to come
|and find any dirty places in his fac
tory when the chemist reported
hundreds of millions of bacteria in
his product. The factory was clean
to the naked eye, but to the micro
seopic eye it was filthy. Inside of
pipes and corners of vats were cheer
New-York tribune., 1921-02-20

also ran ahead of the standard re-
quirements-having 2.5 Of solids
and 4.86 Of acetic acid (again call
ing possibly for dilution or guarded
use).
1t pays to be discriminating in
the purchase and use Of your condi-
ments. You may think that because
they are not solid nourishrnent and
are used in small quantities it does
not matter. But you may spoil the
best of olive oil and lettuce by using
a poor vinegar or too much of it in
New-York tribune., 1921-02-20

T%HE novel points of the Regina
machine are its self-adjusting
brush, the device for locking
the handle and releasing by foot
pressure and the ease with which it
is moved about on the rear rubber
tired wheels when the handle is
locked in vertical position.
The nozzle has an adjustable
clearance and may be placed at five
different heights varying from 0.08
to 0.31 inch) without any tools. A
New-York tribune., 1921-02-20
pv Anne Lewis Pierce

Hp anne ASCWAS tCdSU
xrfs not only salt that gives SAVIOR
70 life. Pepper and vinegar and
! II tomato sauces are all necessary
~ interesting menu, and, though
40 not take them straight"
"A, effectiveness, their favor and
.,l- economy are important These
...3ucts were among the most
n,.sly adulterated food materials
gsuty years ago, but now they diff
!, chiefly as to favor and quality,
.,r,e being cleaner and stronger
ssD others, but practically all COM
ss up 10 the minimum standards set
! the government
The Original ''Hos Stuff"
Two black peppers and q tabasco
l pepper sauce are listed this
r,ek. The standard says that a
,ood black pepper should have not
i.s than CTS Of non,volatile ether
srtract, and the Sunbeam pepper
,ad / per cent more than was re-
mjred and the Premier II per cent
|more. It is this determination that
shows strength and flavor.
TIE ash or mineral constituents
must not be more than 7 per cent
ftbi5 shows cleanliness, absence of
,epper shells, sand, etc.). Again the
amples exceeded legal requirements,
he Sunbeam having only SIS per
ent Of ash and the Premier 4.97.
Both products are therefore high
grade, being about per cent above
the standard requirements.
White pepper, by the way Gotten
New-York tribune., 1921-02-20
BY Florence Margaret Lee

oy ioiCIiSC IVAdfSdIcC Lee
XX T E ALL know that high nutri-
w tive value and nigh price
often do not go together. In
many foods we pay for the flavor. So
why not again learn from the
French how to use cheap, nutritious
foods and favor them in cooking?
Potatoes, hominy, cheap meats and
macaroni are types of these. Herbs,
spices, the onion family, cheeses and
condiments are all at our service,
Many a mediocre sauce, soup and
gravy may be transformed by bit
of tabasco, ketchup, chives or other
condiments,
Cocktails
Now that the makings of "sho
New-York tribune., 1921-02-20
THE PLAN OF WORK

l F1E PLAN OF WORK
TTNHESE PRODUCTS HAVE
4 BEEN SUBJECTED TO
A CHEMICAL TEST AND
SHOWN TO BE OF EXCEL
LENT QUALITY, ACCURATE
LY LABELED AND FREE
FRO NJ ADULTERATION.
COOKING TESTS I'm THE
INSTITUTE LABORATORY
HAVE BEEN MADE TO DE-
TERMINE THEIR EDIBILITY
AND ADAPTATION TO SPE-
CIAL USES.
New-York tribune., 1921-02-20

Tested and endorsed by The Tribune
Instituted
New-York tribune., 1921-02-20

(Tested and endorsed By The Tribars
LnstitNtel
New-York tribune., 1921-02-20

BEkChNUI BRAND TOMATO CATSUP
Beechnut Packing Company, Canajoharie, N. Y.
HEINZ TOMATO KETCHUP
II. J. Heinz Company, Pittsburgh
SNlDER'S TOMATO CATsUP
I. a Snder Preserve Company, Chicago.
TABASCO PEPPER SAUCE
Mcllhenny Company New Iberia, La.
SUNBEAM BLACK PEPPER
Austin, Nichols g. Co. Inc, New York City
PREMIER ABSOLUTELY PURE BLACK PEPPER
Francis H. Leggett Company, New York City
BEECHNUT BRAND FERMENTED CIDER VINEGAR
Beechnut Packing Company Canal joharie N. Y.
HEINZ PURE MALT VINEGAR
HEINZ PURE CIDER VINEGAR
Fl. J. Heinz Company, Pittsburgh.
New-York tribune., 1921-02-20

mushroom parings 70 the tomato.
before cooking will give a sugges-
tion Of the Italian style and make a
more savory sauce.
A Few OmeIet ''Don'ts''
Don't have too great q heat OF
the omelet will be leathery.
Don't expect a puffy omelet un-
less the eggs are thoroughly beaten.
Don't remove from the fire until
the eggs have become "set," or
fiat failure will be the result.
Don't expect the omelet to wait
for the eater.
A Cream Dressing with Vinegar
For a crisp winter salad boiled
dressing, using sweet instead Of sour
cream, viii be found very acceptable.
Cut celery, sliced radishes and nuts
or green peppers mixed with a cream
dressing, served on LETTUCE and gar-
nished with radish roses, is 8 pleas
ing combination, while for a fruit
salad, diced pineapple, cut celery and
Tokay grapes which have been cut in
two with a scissors and seeded COM
bine we'll with the cream dressing,
as does also fresh shredded cabbag&.
Cream Salad Nrass;n~
One scant tablespoon Of sugar.
one-half teaspoon salt, four tabis-
spoonfuls vinegar, two eggs, thres
tablespoons butter, sweet cream and
a dash of paprika.
Stir the sugar, salt, vinegar ana
eggs together until blended. Cook
in the top Of the double boiler, std~-
ring them constantly until they
thicken. Remove from the stove and
add the butter. When this is melted
thin to the proper consistency with
sweet cream.
Winter Picking
If your picked peaches disar-
peared at Christmas you can replen-
ish your stock from the can to see
you through until the next season.
Pineapple also may be used.
Sweet Picked Canned Pineapple
One can Hawaiian pineapple lone
pound fourteen ounces), one and one
half cups vinegar, three-fourths cup
/ sugar, one cup water, one and one
half teaspoons auspice, three-fourths
teaspoon cloves, three-fourths tea
spoon mace.
Cut the pineapple into large pieces.
Use only whole spices, put all the in
gradients together in saucepan and
boil gently for two hours. II this
is to be kept for long period pour
the pickle, while boiling HOT, into
sterillzed heated jars and seal.
Canned Peach Pickle
One can Zone pound four ounces)
I peaches, one and one-fourth cups
vinegar, one level cup sugar, one
/ cup water, one and one-half tea
spoons allspice, three-quarters tea
spoon cloves, one blade mace, one
inch stick cinnamon.
Follow the directions given for
pineapple pickle, but ,eave the
peaches in halves as canned.
The peaches will cost only 60 cents
and the pineapple, which is a larger
can, will cost 70 cents.
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1921-07-22
Phone Girl to Fight for
Fortune as Cirard Heir
Seeks to Obtain s2O,OOO,OOO
From Philadelphia, Affirmed
in Old u. S. Court Decree
Special Dispatch to The Tribus'

MILWAUKEE,, July 21.-A legal con-
test to obtain an estate valued at more
than s2o,ooo,ooo. part Of the property
accumulated by Stephen Girard in
Philadelphia after the Revolutionary
War, was begun here to-day by Miss
Susan Shabach, telephone operator,
and other Milwaukee relatives.
Miss Shabach and the other relatives
are direct descendants of Dominic
Girard, cousin and only heir at law
Of Stephen Girard.
Attorney Frederick F. Groelle. rep
resentitng Miss Shabach and relatives,
will depart for Philadelphia Friday to
press the claim.
Stephen Girard never married. He
died in Philadelphia in 1881 and his
will left all Of his property. with
the exception of 5000 acres in Schuyl-
kill County, now part of Philadelphia,
to the City of Philadelphia. This land
was claimed by his natural heir, Dom
inic Girard.
In 1851 successful suit was start
ed by Simon Girard, son of Dominic.
to recover the land. Attorney Groeile
has been provided with certified copies
of the judgment of the United States
District Court, awarding the property
to Simon Girard, grandfather of Miss
Shabach. Apparently the judgment
still stands.
Other Milwaukee heirs are William
Shabach and Simon Girard, grandsons
of Dominic Girard. i
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1921-07-22

his marriage was invalid; that his wife
obtained an interlocutory decree of
divorce from William NJ. Jordan, her
previous husband. in the Superior
Court of Middlesex, Mass, but that
she never obtained final decree.
In her complaint, filed through
Benjamin f. Spellman, of 115 Broad.
way, Mrs. Shaw charges her husband
with numerous acts of misconduct with
woman known as Madrienne la
Barre, Madeleine Dover, Madrienne la
Bane and also to intimate friends as
Butterfly" and Sweetheart" Mrs
Shaw fixes the time of misconduct be-
tween December s, 1919, and June IL
1920, at the Hotel Woodward, in this
city, and at as Mason Street, Somer-
Vile, Mass. She also charges similar
misconduct with the same woman from,
the beginning of 1920 to the date OF
the action and declares that she has
not lived with Mr.. Shaw as his wife
since the discovery of the alleged acts
"The defendant, beyond doubt, not
only had illicit relations with a woman
known as Madrienne La Barre but also
maintained her and her mother in great
style and expended large sums of
money on both of them in their support
and maintenance and in costly pres
ents," Mrs. Shaw charges in her afi-
davit supporting her complaint. She
declares that her husband, in various
ways, spent $4,000 year on Madri-
Continued on page six)
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1921-07-22
Wife Names ''ButterGy Girl''
In Suing Broker for Diuorce
Philip M. Shaw Accused of Spending Thousands in
Maintaining Two Homes for Ex-Actress and Her
Mother; Alleged Offenses Condoned, He Says

Philip NJ. Shaw, senior partner of
Philip NJ. Shaw & Co., note brokers, of
10 William Street, and reputed to be
millionaire, is being sued for an alb
solute divorce by his wife, Mrs. Elinor
Shaw. Although the original action
was begun on May 3, elaborate efforts
at secrecy were made, and the suit
did not become public until yesterday,
when afidavits were filed by the de-
fendant in the County Clerks office.
Mrs. Shaw, who is about forty years
OF age, and a member of prominent
Boston family, is asking for $1,000 a
month alimony and $500 as counsel
fees. Supreme Court Justice Martin
will consider motion on the subject
of alimony and counsel fees on Mon
day. Mr.. and Mrs. Shaw were mar
ried in this city on January 16, 1902
They have no children.
The defendants atfidavits, filed yes
terday through Rhinelander, Durkin
Perkins, of so Nassau Street, his
attorneys. declare that his defence of
condonation is based on the fact that
at the time the plaintiff had the evil
dence set forth in her papers she vol
UNFAIRLY went with him to Mount
Washington, in Brenton Woods, N. H.,
and remained with him for a week
This, Mr.. Shaw says, took place be-
tween September l and September IL,
1920. Mr.. Shaw declares further that