davidaulloa/AmericanStories huggingface dataset:
Mohave County miner and our mineral wealth., 1922-04-21
FORFEITURE NOTICE
Notice Is Hereby Given to
 M. P. PIRTLE.

Notice Is Hereby Given to
 M. P. FERTILE.
 You are hereby notified that l, the undersigned co-owner, have expended the sum of One Hundred Dollars ($1O00O) on each of the following de- scribed mines or mining claims sit uated in the San Francisco Mining District, County of Mohave, State of Arizona, to-wit: Shamrock, Thistle, Eagle, Dove, Running Bird, Rose, Flower, Bee Mining. Claims, notice of location of which are of record in the Mining Records of Mohave County, Arizona.
 Said expenditures being made in compliance with and under the pro- visions of Section 2S24, R. 8. of the United States and the amendments thereto and the laws of the State of Arizona, concerning annual labor, in order to hold said claims for the year 1920.
 That there is due from you on &C., count of said expenditures for labor and improvements for said year of 1920 the sum of Four Hundred ($40O.00), and you are hereby noti- fled that if within ninety days from the personal service upon you of this notice or within ninety days after the service by publication, you fail, refuse or neglect to contribute your proportion of said expenditures, your interests in said mines or mining claims will be forfeited and become the property of the undersigned, your co-owner, in accordance with the laws in such cases made and provided. A. E. NICHOLS. First publication Feb. "A. 1 Last insertion May 26.
Mohave County miner and our mineral wealth., 1922-04-21

The petition of Lady Rhondda to sit in the House of Lords has been granted by the committee on privi- leges of the House of Lords. She is a member of the directorate of 36 companies and chairman of several of the boards and will be the first woman to sit in the Upper House of the British Parliament.
Mohave County miner and our mineral wealth., 1922-04-21

A maid in a New York hotel died recently, leaving an estate of $15,500 earned by her own hands. Her pay was $16 week.
Mohave County miner and our mineral wealth., 1922-04-21
No. 1884. CENTRAL COMMERCIAL CON- PANY, a corporation, --~.., Plaintiff,

VS. McCRACKEN SILVER LEAD MIN ES COMPANY, a corporation, WILLARD B. VAN HORNE,, and TARR, McCOMB & WARE CON- MERCIAL COMPANY, a corpor- ation,
 Defendants.
Mohave County miner and our mineral wealth., 1922-04-21

No. 1889. WILLARD B. VAN HORNE,
 Plaintiff,
Mohave County miner and our mineral wealth., 1922-04-21
NOTICE OF SHERIFF'S SALE OF REAL ESTATE UNDER EXECU-
 TON.

IN THE SUPERIOR COURT OF MO-
 have County, State of Arizona.
Mohave County miner and our mineral wealth., 1922-04-21

First insertion April 2l. Last insertion June 23.
New-York tribune., 1922-07-30

rather plump and pretty woman Of about
thirty, fastened to apologize, turning red with
confusion. She is chief of the several wait
resses who serve the clientele, and. French
fashion, she turns in and often lends hand.
ut is unfortunately Sunday" she said,
"and our restaurant is crowded. We cannot
give you special menu as we would like, but
perhaps you'll be content to try the ordinary
list.'
glance at the list and we were assured.
New-York tribune., 1922-07-30

lows of eggs. Not only the roasting was superb
throughout. but the skin was so Egn5iy grillc1
as to be neither too crisp nor too moist. 1t
was necessary here TO call Nine. Pernollet.
who explained that this Chicken had been pre-
pared before a FIRE Of pine branches in lieu
Of the ordinary method Of employing gas or
coal. The wood, sne explained, gives gentler
heat and slower results and its fragrant fumes
impregnate the fowl with an agreeable taste.
Commands in that part of France, we learned,
will not touch fowl unless it is roasted wit,z
pine and turned slowly on the spit.
The potatoes V hich accompanied the fowl
were Of the small new variety, previously
boiled then precioitated into boiling butter
pommes risoles, seldom prepared to taste ex-
cept by Frenchmen, but seemingly better when
done by king of chefs.
The remainder Of the repast was no less
delicious than that which had gone previously.
New peas, tender yet whole, prepared in a
thick cream; crayfish again, this time in the
she'll, boiled in water perfumed by herbs, and
not with pepper is customary with less
careful restaurateurs; fresh cream and small
wood strawberries-all this between sips of
the delicate white wine Of Savoie, with it's
bouquet, which lasts only so long as it re-
mains in the district where it is grown-and
later an old Chambertin with a taste of
flowers.
New-York tribune., 1922-07-30

I'm BYGONE days the problem of bringing
up a child solved by having it's horo-
L. scope cast. At the earliest possible mo-
ment you PACED an astrologer, who
scanned the heavens and fixed up the infants
future. That settled things then and there.
If Saturn was two points off the port bow of
Capricornus, you might be sure that the little
Ethelwynd was going to be bad news. 1t was
hard lines. 1t didn't seem quite fair. But
there wasn't anything you could do about it.
1t seems to have been toss-up in the era
of fairy godmothers, too You hung around
the childs crib expectanty waiting for fairy
godmother to show up P'raps one would
p'raps one wouldn't. You couldn't count on
'em. They were pretty darn independent. II
New-York tribune., 1922-07-30
By FAIRFAX DOWNEY

fairy godmother did breeze in and turn out
to be of the benevolent brand she would come
through with three wishes You wished every
thing you could on three counts, and your child
was just as good as brought up. :.
Nowadays, on the birth of an infant, you
don't bother to find an astrooger to plot out
the stars; you can figure your own alarming
overhead. You do scare up godmother, but
there is no use wishing for her to supply
health, wealth and happiness, when all she will
ante is a silver-plated drinking cup, marked
with the baby's initials No, you discard as
trologer and godmother as aids toward rails
ing the child, and go around and buy some
New-York tribune., 1922-07-30

body's book on the subject to inform you.
These handbooks the rearing of the child
have become SO much the thing, that when we
had occasion the other day we hastened to
refer to new and up-to-date one.
"Allow the baby" it advised, "to kick against
newspaper. 1t will enjoy the gentle opposi-
ton"
This certainly did not seem the way to pro-
vide for brilliant career for an offspring.
How readily can one foresee the future of that
child who was encouraged to kick against a
newspaper. 1t is absolutely foredoomed to
grow up into the sort of person who writes
long, indignant letters to the press and signs
New-York tribune., 1922-07-30
Chef SerUed France
AS a Private

And what you do with success in certain
seasons may not be proper in other seasons
To-day l have given you crayfish and fowl
Very soon it viii be impossible to serve these,
and you would have to be content with trout
and large mushrooms, of which l have made
special study from the point Of view of prep
aration. You must not expect to find in this
old auberge anything that is not precisely
proper at the moment and season-the mo-
ment when perfection is possible and the sea-
son when they have attained their best,
whether it is meat, fowl, fish or vegetables.
"You see," said M. Pernoiset, "my work Is
not so simple and / think you will agree that
cooking is one of the arts
"Have you ever tried your art away from
the little auberge here?" / asked
"Yes,' answered the great chef, modestly
once. And it was not the culinary art. iI
was the war"
imagined M. Pernollet modified in one Of
the cuisines OF a marshal of France or in some
great chateau near French headquarters
What regiment were you in?'' I asked,
little afraid that it might be tender subject.
Il was modified in tbe 132d, the regiment
of this district he answered. "and fought on
most all the fronts--the Sommc, Champagnc,
Verdun. came back to Belley private bus
l was wounded and they gave me the Croix
de Guerre and Medaille Militaire"
The mention of the last decoration was
enough. Soldiers and non-commissioned off,
GERS are given this high medal only for most
extraordinary bravery.
1t was a pleasure to compliment q great
chef--deemed the greatest of France-but to
find him brave soldier as well as a great
artist was added satisfaction.
Fifty years from now may find him dead
and gone, but it is safe wager that the Au-
berge Pernollet will be carrying on with some
one from the sixth or seventh generation
maintaining tradition in the little village Of
Belley.
New-York tribune., 1922-07-30

them "Pro Bono Publico," Constant Reader"
or "Old Subscriber
So we resolved to seek elsewhere for hints
on child upbringing, notably among the rec
ords Of genius in the bud.
A picture furnished the idea. You remenn-
Der the painting of the child Handel in cap
and nightgown, discovered performing on the
spinet or harpsichord or whatever it was, in the
dead Of night The whole family are depicted
running in to see what all the noise was about
They might we'll have been pretty sore about
it, but they weren't. OF that fact the picture
itself is evidence. It can be seen that moth
ing painful is about to occur. Apparently, all
New-York tribune., 1922-07-30

doubtless correct. The second is all wrong.
Paris has its famous chefs, one of whom has
been decorated with the Legion d'Honneur
but if gourmands were kings assembled on
royal jury the verdict would point to an OBJ
ssSre little village in the Department of the
Air. nesting in valley of the snow-capped
French Alps near the tumbling waters of the
Rhone Very appropriately, perhaps, the
name of this village is Belley, and it is almost
sacrilege, striking at the religion of gour-
mands, to identify it and tell the story Of the
Pernollet family of chefs whose unobtrusive
culinary artistry during five generations has
placed their kitchen on pedestal above the
cuisines of kings and the much mooted chef
thrones of Paris.
New-York tribune., 1922-07-30
PernoLief Is Indifferent
To Lure of Paris

Such meal would be sensational in the pal
aces Of royalty, yet it is served to all-comers
in the little auberge at Belley. There is not
a gilded restaurant of Paris with prices so
high that the rich think twice before they
enter, with a cuisine comparable to that in the
village of Belley. It is true that Beley is the
country of Briat-Savarin. This celebrated
culinary artist Of the eighteenth century
wrote in his Psychology of Taste" many pro-
found thoughts which seemed to have been
born in his district-a district full of the nec-
essary resources for great cook. Other dis
tricts of France are not so fortunate, nor do
they inspire such artistry of the pots and pans.
M. Pernollet, the great artist of cookery,
consented to talk after he had finished his
dejeuner, a meal probably better than
ours. This simple man--voted by the, most
learned gourmets of France as the best chef
of all-could open restaurant in Paris and
make large fortune. He asked why not?
Give generations we have held this au-
berge," he answered. 81 am satisfied to stay
here where my ancestors were. A fortune in
Paris is not interesting, and / suppose my
son, when he grows up and takes my place,
will feel the same"
asked him if he sought to invent new
dishes chat might become famous. He replied
that he would never hope to make better
things to eat than his ancestors had made.
"The art of the Kitchen" he said, sis not
IN the recipes which every cook knows or could
know if he looked them up. The art of the
cuisine is in the preparation, something that
one cannot read in whole libraries of recipes.
For example, a recipe tells you: TO make a
coutis decreutsses, take so many eggs, 80
much butter, much cream and so many
specially prepared crayfish.' In scrupulously
following the recipe, twenty chefs would make
twenty different dishes, of which many would
be mediocre. One must be careful to procure
excellent results. The chef should insist on
knowing and choosing the materials of the
best quality; how to conserve them and pre-
pare them before they are brought into final
use IN the cooking. He should know the
proper sauce to go with the food he prepares,
and how to prepare this sauce; what kind of
spoon tc use, at what temperature; how to
turn it at the right moment and temperature
into the proper form; how it must be kept,
hot or cold And how it should be served.
cold dishes, for example, appear simple, but
to get the proper effect one must know
whether to cool them suddenly or slowly
New-York tribune., 1922-07-30

PARIS.

PARIS.
rHyH E R E is a
/ notion m . t
Ia every w here
that the acme
of the culinary art
centers in France and
the ultimate Of gas
tronomic delight-the
gourmand's haven, 80
to speak--is here In
Paris.
The flrst half Of
this popular notion Is
New-York tribune., 1922-07-30

IL the "pIat" is bad it be- 1
comes no better borne by
garcon in the gala livery
of a palace
gourmands Of France who hold =
that if the "plat" is delicious .-
the most humble country -
domestic may serve it, but if it -
is bad it becomes no better III,
borne by garcon in the gala wsa
livery Of Buckingham Palace. QMh
Accompanied by a famous HaN
French writer who had also ;1STN
been favored with the secret sHHG
verdict of the Club des Cent, a&
left the train few days ago
at Aix-les- -Bains to break the
journey from Italy to Paris
and particularly to visit the
village of Belley.
Rail travel from Aix-les-
Bains to Belley would be diff
cult. 1t therefore resolves in
to climb by automobile up the
serpentine mountain road over
the Col de Chat, which sepa- e
rates, with it's domination of 1szNH
about 1000 feet, the Lake of L/}%SW1
Bourget and AK from the Fs<~1
beautiful valley Of the Rhone.
The view is marvellous The
great massives of the Alps, en-
tirely swathed in snow, break
the horizon, while the tiny blue &
lake, scintillating in the sun,
lies sbelow. Descending into-----.---==
the valley of the Rhone YOU
enter the most famous food
region of France-the country
of Brillat-Savarin. Peasants
sit in sabbatical bliss at open
air tables in front of their houses eating
haps as well as, if not better, than the K
OF England. Their vins du pays, 50 delit
that they cannot be shipped, are delic
and their foods and cooking are traditions
We arrived eventually at Belley. 1t WI
be difficult to find more simple little aube
than that of Chef Pernollet. There is one
ing-roonl-country style; a small cour
kitchen, makeshift garage, once sta
and several rooms upstairs for voyagers.
glimpse into a commodious kitchen off
court shows two or three assistants skillf
agitating pots and pans under the orders
young man who watches every movement
is Pernollet himself, though not in the tr
tional white cap and apron customary to
sinners. In the kitchen, also, is nine-y,
old boy who, we afterward learned, is the 81
Pernollet of the line, who will doubtless ca
on kitchen affairs after his father has gi
up because of age. 1t is Sunday, the bus
day for chefs, and he is beginning to abs
atmosphere and learn the business from
pots and pans upward
We took seat in the large dining room.
was The ordinary meal served to the ordn
clientele, who come from far and wide of
district of the Ain to give themselves spe
Sunday treat.
We asked to see the menu Nine. Pernol
New-York tribune., 1922-07-30

XIV would have waxed enthusiastic before
ordering the chef into permanent charge Of
the royal cuisine.
The frst-coulis d'ecrevisses--was a recipe
Of the great-grandfather Of the present Per-
nollet, who lived and worked in his
prime about 1850 in this same cuisine at
Beley. 1t was sort of smooth and delicate
cream, made with eggs and fresh cream, mixed
with paste of the fresh water craytish of the
tumbing Rhone. At the last moment the paste
poured into hollow, fragile pastry, burn
ing hot to absorb the creamy substance.
"The man who made that was great art
list" commented my enthusiastic French friend.
And there was difficulty in agreement.
The mousse de fois de volatile aux truffles
was perhaps dish that could not be found
anywhere in the world outside of France. 1t
was small pyramid of the liver of fowl,
mixed with brains and decorated with thin
slices of truff1es, all cooked in sauce of the
yellow of egg and sprayed later with sauces
of Vim de Cheres and champagne.
"A great artist" exclaimed the French
gourmand, warming to the menu.
AS for the roast chicken, it had no resem-
hlance to the pouet roti that is found on the
tables of the entire world. 1t was fat fowl
specially nourished by the Pernollet family
with cereals Of the first quality and boiled yell
New-York tribune., 1922-07-30
A Page From the Commands
Secret Guide Book

~ aS soIt khC 1OQTWOHd
Secret Guide Book
1t is really giving away a secret, perhaps,
to write openly Of Chef Pernollet, of Belley
Ny friends in Paris have whispered as an
extra special favor occasionally: "If you ever
pass near Belley do not fail to stop. You will
probably have there the best meal that one
could taste in the entire world!"
These friends were especially competent to
Judge. They were members of the famous Or
ganization called the Club des Cent Wealthy
gourmands all, they everlastingy motor
through France and neighbofing countries in
search particularly for restaurants where good
food is to be had. They note down their OBJ
servations, which are published in a small
pamphlet vigorously secret and available only
to members of the famous club. If this work
were made public it is evident that the noted
hundreds Of Frances most famous connos-
seurs of food would find their discoveries so
popularized as to be useless for them Also
there would be lawsuits for defamation, be-
cause the booklet not only points out where
food IS good, but where 1t is bad
Recently the Club des Cent assembled in one
OF the obscure restaurants near Les Halles-
the great market place of Paris-which its
members frequent by preference, and engaged
in the monlentous discussion as to the best
restaurant in all France. The principal
speeches were made by a veteran millionaire
automobilist and Ambassador of France,
both considered oraces on the subject in cues
tion. Without previous consultation and much
to their mutual surprise, they chose the Au-
berge de Pernollet at Belley. Nine-tenths of
the assembled expert gournands knew the
auberge. Their vote was unanimous in pro-
claiming the restaurant Of Monsieur Pernolet,
the fifth of his line, as the best restaurant in
France
The story Is told in Paris Of recent visit
to Belley Of one Of the Club des Cents great
est gourmets who prided himself on a most
intricate knowledge of all foods and how to
eat them. Appearing in the auberge Of Chef
Pernollet, he found that the season was right
for wild snipe and ordered brace as an en-
tree The gourmet impressed upon the chief
that he would judge his reputation as a cook
on the preparation of the BIRDS and Pernollet
retorted that he would Judge the gourmet's
reputation such by the manner in which he
made way with the dish. The snipe was pre-
pared and served The chef sat chatting with
his visitor as the "plat" was tackled
Carrying the Fine Points
TO Points Still Finer
"You claim to be great connoisseur of
food, yet you eat snipe all wrong" commented
Pernolet after the visitor had started. ~
notice that you have eaten the right leg first"
Whats wrong with that?" demanded the
Fariaian
Just this" replied the chef. "Any one
who is familiar with the habits of the snipe
knows that he stands great deal on the right
loot. Consequently the right leg is not the
delicate morsel that it might be. The left leg
"a tho p1oro tapdor Meet avoar+s fo, +h.+
New-York tribune., 1922-07-30

This was the meal that
Nine. P erno ollie t was
proud to serve to all
comers-even though her
h u s b and's reputation
might have depended up
on it before a jury of the
most famous experts.
1t was first necessary
to try the menu, accom-
panying it wit h the
fragrant and delicate
wines of the country, be-
fore competent comment
could be given. 1t was a
-r.lsl
The Colfax chronicle. [volume] (Colfax, Grant Parish, La.) 1877-1981, 1922-08-12
C. F. BLACKWELL FOR
SCHOOL BOARD
MEMBER.

Mr.. C. F. Blackwell authorizes
the Chronicle to announce that
he is candidate for reelection
as a member of the Grant parish
school board from ward three.
subject to the action of the dem-
ocratic primary election to be
held September IL. Mr.. Black
we'll has served the people Of
ward three on the school board
for the past four years, and at
the solicitation Of friends has
again consented to be a candi-
date for the position. During his
incumbency he has been active
and jealous in the discharge of
his duties. and promises if re-
elected to give the same close at
tention to the conduct Of school
affairs as he has in the past.
The Colfax chronicle. [volume] (Colfax, Grant Parish, La.) 1877-1981, 1922-08-12
GRANT PARISH BOYS and
GIRLS IN TRAIN WRECK.

Train No. 2of the +. R. & N.
Co.. carrying fifty boys and girls
from the agricultural short
course at Baton Rouge, was
wrecked six miles south of An
COLA last Sunday morning. No
one was injured.
The tender of the train turned
turtle, the engine ran wild for
six miles after the engineer and
fireman leaped to safety, the
baggage and mail cars were de-
rallied. going over a seyenty-five
foot embankment and the first
passenger coach left the rails but
did not turn over due to the.coup-
ling between it and the coach
behind holding. The runaway
engine was stopped by railway
employee just before it plunged
into the Mississippi river at
Angola.
Among the passengers on the
train were the following boys
and girls from Grant parish:
Herschel Blackwood. c. w. La
Croix, Hugh Thomas Lurry.
Hunter McNeeIy, Jr., Willard
Roach. Colfax; Lolas Greed. Dry
Prong; Lolas Fralick. Oak Grove;
and Everett Nelms, ~Verda.
The Colfax chronicle. [volume] (Colfax, Grant Parish, La.) 1877-1981, 1922-08-12
DRY PRONG TO DEDICATE
NEW SCHOOL BUILDING.

The handsome brick school
house at Dry Prong has been
completed by the contractor and
accepted by the school authorl-
ties, and as a climax to the eff
forts Of the citizens Of that COM
munity in preparing for the edu-
cation Of their children it is
proposed to hold a dedication
ceremony at that place on Thurs
day, September IA. Hon. 7. H.
Harris, State Superintendent Of
Education. has consented to de-
liver an address on that day. as
well as other notable speakers.
A barbecue and basket dinner
wiz also BE- spread. and prepara-
tons will be made in anticipa-
ton of entertaining a large
crowd.
The Colfax chronicle. [volume] (Colfax, Grant Parish, La.) 1877-1981, 1922-08-12
CENTRAL LOIISIANIAN FOR
GOVERNOR?

Some soothsayers phrophesy
that it is a little in advance Of
the physiological time to discuss
material for governor.
There is much to be considered
in the future government of this
state, and SO many influences
have been introduced that we
have never been called upon to
reckon with, that early discus
sion cannot initiate against a
timely suggestion.
The central part of the state
of Louisiana has been the bull
wark of democracy. Made up
of that splendid type Of people
who always stand for good. sound
government. the parish of Rap
ides. in which the growing, pro-
gressive city of Alexandria is sit
uated. 1.-THE third largest in the
state in population). has not been
honored by the people of this
state with a governor since the
time that the people were in the
turmoils of the Civil War. and
called upon that rugged. honest
citizen, Thomas o. Moore, to d.
rect the reins of government
during the most turbulent period
of history.
Since that period, the parish
of Rapides has supported citizens
of this state from north and
south Louisiana exclusively with
out putting forward any one of
her sons for the honored position
of governor of Louisiana.
She has many citizens qualified
by education and training, COM
petent to grace the governorship
of this state, and this is an OPP
portunity for the democrats of
the state of Louisiana to pay a |
tribute to this splendid parish
and central Louisiana. by calling
upon one of her sons to hold the
reins of government for the next
four years. II
The New Era makes this sug-I
gestion and we would like to |
have an expression from some Of
our contemporaries. Eunice,
La. New Era.