davidaulloa/AmericanStories huggingface dataset:
Mohave County miner and our mineral wealth., 1922-10-27
TARIFF ISSUE

Since the early days of manufacturing country have rolled the years being grad uay dted off into politics. At party lined the side of protection big point where they tried control the policy democrats ded over to stand of tariff for nly and the republican took the side high protective long looked the tariff upon other business affairs that only those protection Among the productions that need protection the not by the placing tariff the woo importation shod manufactured goods everything entering uare Under present conditions the American public badly treated goods going under wool shoddy American compelled of wools and the American buyer that getting just good cloth suit of clothes could bought, say English market pound grown United be used to good advantage and good the competition shody with wool that has impossible amate after buying public the wool the mind who wrote dgsere something after fowing
 "Wasnt John Bull a fool,
 When he took off wool
 To leave us of
 Leather the Leather?
 It ne'er entered his pate
 That sheepskn well beat
 Would draw a whole nation
 Together together"
 And this England natn and consequence Irish sheepmen business the time that produced large sheep and wool the important parts the English pe the manufacture woon and linen goods Free trade killed the Irish wool market but made England the largest manufacu wooen goods Today Americans not think themselves we'll dressed they suit of English made coth and this has all brought about by the fact that the price suit of e real stuff lower than suit of hoddy the United States The American goods that should protected and protecting them protecting the sheep because it only through the that worth while clothing be manufactured No tariff prevent the putting out shdy goods prevent purchase English wooens the Ame compelled manufacture good the imported materials.
Mohave County miner and our mineral wealth., 1922-10-27

General Grant, more than 40 years ago, regarded as a grave danger the heavy immigration of foreigners into this country. He stated that he fear ed the time would come when the South, with its Anglo-Saxonism, could alone be depended upon to save the nation from ruin by the influence of an alien population. North Carolina with only seven-tenths of one per cent of foreign stock, is spending $20, 0,00o,- 900 in a building campaign. It is putting $50,000,000 into highway i'm provements and is expanding its hy- droelectric development and cotton mill interests.
Mohave County miner and our mineral wealth., 1922-10-27

Germany is now country of ex- tremes. There are those who nearly starve and there are others living in luxury. The German government has now decreed that high taxes shall be paid by those who partake of the rev. elries in the Berlin restaurants. The revenues proceeding from this tax will be turned over to the committee for the feeding of the needy.
Mohave County miner and our mineral wealth., 1922-10-27

The first scientific information on agriculture to Russia from America since 1914 was literature recently sent by the United States Department of Agriculture.
Mohave County miner and our mineral wealth., 1922-10-27
Its present position-but 3e6 below normal. The highest point in two years.

Sheep came in for shearing from the ranges near Centralia, Washington, with a luxuriant growth of moss on their backs which prevented the fleece from being sold as the wool was not worth the expense of shearing. Dur ing the winter the flocks fed in the open country and the wool became drenched in the misty rains, and, mixed with the soil of the feeding pens, formed the basis for the forlna- tion of the fungus moss.
 
 One hundred thousand pounds must be obtained in the next few years to preserve St. Paul's Cathedral from decay, if not from absolute collapse. St. Pauls is known as 'The Parish Church of the British Empire"
The Washington times., 1922-10-20
MRS. HEARST To
/. BE HONOREDl IN
G|F I FOUNTAIN
Public Men and Women OF Cali
fornia to Erect Memorial to
Publishers Mother.
nv unixsr.sl Service.

SAN FRANCISCO. CAL. Oct. 30
To yenerate the memory Of the late
Phoebe Apperson Hearst. mother OF
William Randolph Hearst, an or.
ganization numbering among it's
members leaders In the public and
Intellectual life of California, will
erect a memorial. probably In the
form of a large fountain. In the near
future.
Announcement to this effect was
made today by the Phoebe Apperson
Hearst Memorial Association. Mrs.
John Hays Hammond IL honorary
chairman of the body.
Mrs. Hearst during her lifetime
was known throughout the country
and particularly in California. where
she made her home, for her philan.
thropic work. The University Of
California received large sums Of
money, many valuable works Of art,
and Hearst Hall, recently destroyed
by fire. as evidence Of her interest
in education.
Funds for the memorial will be
raised through popular subscrip-
tions. A circular sent today
throughout the State follows:
phoebe Apperson Hearst served
this community with lifetime Of
devotion. She gave not alone Of her
The Washington times., 1922-10-20

wealth but OF her time and her
strength to every cause that offered
the promise OF better conditions.
''Tier private charities were the
secret OF her heart. SPublic benefac-
tions were Instituted and helped by
her bounty. Her larger generosities
were directed toward the cause OF
education, thereby aiding her own
az well as succeeding generations.
To Be Daily Reminder.
Remembering our great spiritual
and material indebtedness to this
rare woman OF real vision, a group
Of her, fellow-citizens have organized
themselves as the Phoebe Appersop
Memorial Association.
"It is the purpose Of this associa-
ton to erect "A memorial in san
Francisco which shall carry q record
of her life and service. not q monu.
ment of great proportions or Of
great cost, but one that win daily
remind those who knew her as wei
as the stranger within our gates.
that there once dwelt among US this
modest and great-hearted woman.
who was also a noble citizen.
'"The memorial Is to take the form
of drinking fountain, to be placed
In a public square in the city Of San
Francisco. II Is planned to hav,
this tribute Of the many who ad.
mired her spirit or who shar ed her
bounty-men and women who will
be happy to give concrete expires.
sion to their admiration and their
gratitude. ....
"wil you contribute TO this
memorial? VIII you send your
check or money to the treasurer,
Mrs. Philip K. Bowles. American
National Bank. San Francisco? No
contributions will be too small to be
gratefully received.
MRS. JOHN HAYS HAMMOND.
- Honorary Chairman"
Many Notabies Aid.
The executive committee, is COM
posed OF Mrs. John r. Merrill, chair.
man: Mrs. Charles w. Slack, vice
chairman; Mrs. Philip e. Dowles.
treasurer; Mrs. Edwin N. Dimond.
secretary: Mrs. Louis F. Monteagle.
The Washington times., 1922-10-20

Mrs. WILLIAM A. Magse. Mrs. A. r.
Morrison, Mrs. Ernest 3. simpson.
Mrs. M. c. Sloss. Ms. william
Hinckley Taylor. and Mrs. Charles
Stetson Wheeler.
Among the members Of the ad-
visory committee OF the body are
Bishop and Mrs. william Ford
Nichols, !. Archbishop Edward J..
Hanna. Rabbi and Mrs. Martin A.
Meyer. President and Mrs. David r.
Barrows California University.
President and Mrs. Ray Lyman VIII
bur stamford University). DR.. and
Mrs. BENJAMIN Ide Wheeler. DR.. and
Mrs. w. w. Campbeil. DIR. Aurelia
II. Heinhardt (president Mills Col.
lege). Mayor and Mrs. James Rolph.
The Washington times., 1922-10-20

Increased coal prices are held re-
sponsible.
Cost OF living rose seven.tenths
OF per cent between August IS
and September 10. September is
the cost OF living was So per cent
higher than in July, 1914. I..s
The Washington times., 1922-10-20
BURNING OF BLIMP
ACCIDENT, VERDICT

SAN ANTONIO. Oct. 2o.-Burn-
ing Of the army dirigible C--2 was
unavoidable, according to the re-
port Of the official investigation
board. which has been sent to
Washington. ---r N
The Washington times., 1922-10-20

Mai. H.. A.. Strauss, COMMANDED
Of the dirigible, and the crew who
piIoted the biimp have been ordered
10 Langley Field. Va. The disaster
occurred when the blimp was about
TO make an exhibition flight,
The Washington times., 1922-10-20

tr.. '. Mr.. and !. Mrs. William H.
Crocker, Capt. Robert Dollar. Mr..
and Mrs. Herbert Fleischhacker. Mr..
and Mrs. Mortimer Fieischhacker.
John Hays Hammond. Mrs. I. w.
Hellmann. Mr.. and Mrs. G. C. Moore.
Mr.. and Mrs. Garret McEnerney,
Chester II. Rowell, and Charles 8.
Wheeler. l%
The Washington times., 1922-10-20
LIVING COST SCARS
; DUE TO COAL PRICE

NEW YORK. Oct. 2o.-Cost Of
living. 10 again increasing among
wage earners, the National Indus.
trial Conference Beard announced.
The Holly chieftain., 1922-10-05
Different WAYS FOR
MAKING SALTED NUTS
Two Methods Recommended by
Department Of Agriculture.
II Green or UnbIanehed Product Il
Used BIaneh In Boiling Water to
Loosen skin-Length Of Time
to Brown Varies.

tPrepared by the United States Department
OF AGriculture.)
Almonds, pecans. peanuts, or any
other preferred nut-meats may be
salted for the table. There are several
ways of browning the nuts with butter
or oil. and the United States Depart
ment of Agriculture recommends
either of the following methods for
home use.
If green or unblanched nuts are
used they must be first blanched In
boiling water for. five minutes to
loosen the skins. Use two cupfuls of
water to one cupful of shelled nuts.
Drain. remove skins, and let dry, over
night II possible.
Method !.
Drowning the nuts in the oven.)
Put one-half cupful of nuts and
teaspoonful Of oil in fiat pan and
roast in a moderately hot oven. about
45O degrees Fahrenheit. for S min.
utes, IL roasted peanuts are used, or
10 to Is minutes If green or unroasted
nuts are used. Stir frequently so as
to keep uniform 10 color. When golden
brown put between paper towels or on
brown paper to drain off any excess
Of fat. Put on wnxed paper and
sprinkle with salt In the proportion
Of teaspoonful to each cup of nuts.
larger amount OF salt may be used
II desired.
Method II.
Drowning the nuts by deep fat
frying)
When frying in deep fat, put ! cup
full of oil Into very small saucepan.
When hot. pu' one-lalf cupful of nuts
in snail .,trainer and submerge in
III, 10. fat. Stir gently SO AS to give
The Holly chieftain., 1922-10-05
FIFTY YEARS AGO

FIFTY YEARS AGO
A young man who practiced medicine
in Pennsylvania became famous and
WAS called in consultation in many
towns and cities because of his sue
cess in the treatment Of disease. This
was DR.. Pierce, who finally made up
his mind TO place some OF his medi-
cines before the public, and moving to
Buffalo, N. T., put up what he called
his uFavorite Prescription and placed
It with the druggists in every state.
DR.. Pierce's Favorite Prescription has
long been recognized as tonic for
diseases peculiar to womankind. After
suffering pain, feeling nervous; dizzy,
weak and dragged down by weak.
nesses of her sex-a woman is quickly
restored to health by it's use. Thou.
sands of women testify that DR.. Pierce's
Favorite Prescription has entirely
eradicated their distressing ailments.
More recently that wonderful dis
covery of DR.. Pierce's, called An-pric
(for kidneys and backache), has been
successfully used by many thousands
who write DR.. Pierce of the benefits
received that their backache, rheu-
matism, and other symptoms of uric
acid deposits in joints or muscles have
been completely conquered by it's use.
Send 10c to DR.. Pierce, Buffalo, N. Y,
for trial pkg. of any OF his remedies, or
write for free medical advice.
The Holly chieftain., 1922-10-05
M1UHhlM q
q question:

Glass pie-plates are most attractive
for pies.
Brown crumbs can be kept In a
tin for some time.
Homespuns are used a great deal
for house furnishing.
Scorch marks can removed by ex-
posing them to the Eight sunshine.
Chopped apples MAKE a delightful
addition to cornmeal spider bread.
Serve with fruit sirup.
When making stuffed peppers, cut
the ends so that they will stand
straight in the bakedish.
Mushrooms, cut In rings. and fine
ly chopped green peppers are de-
licious In jellied chicken.
Homemade fondant candles may be
brushed with bitter chocolate or
cocoa. instead of coating.
A pinch of salt will make both eggs
and cream whip more readily Both
will be more satisfactory II whipped
when very cold.
The Holly chieftain., 1922-10-05

broiled or sauteed. Outlets are usually
taken from the round, although, when
Dreaded and fried, the cheaper shoul-
der cuts are quite satisfactory.
Roasts.
Roasts are frequently cut from the
leg. from the loin and from the rack or
rib. The shoulder may be boned for
roast. The breast, boned and rolled,
is excellent for this purpose.
Veal Loaf. JeIlied Veal and scaIloped
Dishes.
Veal loaf may be made from any cut
which can be conveniently freed from
bone and cartilage. The meat should
be ground fine. seasoned and shaped
into loaf. OIL the surface well with
bacon or beef drippings, brown quickly
In hot oven, then bake slowly until
well done.
Jellied veal can be made from any
of the bony cuts. Season well and
simmer slowly in small amount Of
water until well done. Free the lean
meat from bone, cartilage and excess
fat, arrange 1t In bowl or dish and
cover with strained broth. Chill until
the mass gelatinizes.
Scalloped or creamed dishes may be
prepared from any scraps Of cooked
veal. Use the broth, rather than milk,
in making the sauce or gravy. Tim
bales may be made by lining timbale
molds or custard cups with plain
boiled rice, and filing with creamed
veal, being careful not to have too
much gravy. Cover the top with rice,
stand the molds in steamer or in
pan of hot water and cook for 20 min
utes. Turn out upon dish and serve
hot.
Brains, Sweetbreads, Tongue, Liver
and Heart.
Calves brains are usually cooked in
water, to which little vinegar and
salt have been added, then cut up and
scrambled with eggs. Cooked brains
may also be Dreaded and fried like
outlets or croquettes.
Sweetbreads are usually parboiled
and creamed, but they may be baked
with little fat, or Dreaded and fried
as outlets. For salad, combine finely
chopped celery with the boiled sweet
breads and serve with mayonnaise
dressing.
The liver, is usually fried with ba-
con- 1t is also good If braised and
served in place Of game.
The tongue, either fresh or corned,
may be boiled and served hot with
tomato sauce Or sliced cold and served
with salad. A fresh tongue may be
braised.
Hearts may be boiled, or stuffed and
baked. The heart Is very strong,
compact muscle and requires long
slow cooking In order to render 1t sat
isfactory for serving.
The Holly chieftain., 1922-10-05
PREVENT scoURs IN CALVES
AIment Is Dirty Pals and Feed
Ing In Wooden Trouahs.

Calves may get scours from several
causes, but one Of the common sources
is dirty pals and the practice followed
Of feeding in wooden troughs. A good
rule is to keep the calf buckets as
clean as the milk pals. The farmer
who uses a swill pail for feeding
calves or who hangs the pail on post
between feelings without washing 1t
will be looking for a cure for calf
scours. With warm weather and the
fly season at hand extra precaution
must be taken In caring for the pals.
They should be washed thoroughly
after each feed and sterilIzed either
with steam or hot water and then in
verted In a clean place until used
again.
The Holly chieftain., 1922-10-05

the nuts a chance to brown uniformly.
When they are golden brown remove
the strainer from the fat and put the
nuts between paper towels or on
brown paper to drain of any excess
of fat. Put on waxed paper and salt.
Green nuts require from 3 to min
utes to brown uniformly. Roasted pea.
nuts require minutes or even less.
One teaspoonful of salt to cupful Of
nuts may be used.
The length Of time required to
brown the nuts depends not only upon
the quality Of the nuts, but also upon
the length Of time they are allowed to
soak when blanched before skinning,
and the extent to which they dry be-
fore the browning process Is begun.
The Holly chieftain., 1922-10-05

tablespoonfuls of fat and add three
fourths of a cup Of milk, or enough
to make of the consistency of baking
powder biscuit. Roll out, spread with
melted butter ard cover with one.
third of cupful of grated maple
sugar. Press with the rolling pin, roll
up and cut In one-inch pieces. Lay
In a,greased pan. dot with butter and
bake In hot oven. Serve hot with
butter.
Foamy Puddina.-Take one cupful
Of maple sugar, one and one-half cup
fuls Of milk, and cook in double boil
er. Mix one-fourth cupful of flour with
one-half cupfuI of cold milk and two
beaten egg yolks, and stir into the hot
liquid slowly. Return to the boiler to
cook, stirring constantly. When cool
fold in the two egg whites beaten stiff
and serve in sherbet glasses.
Maple Sirup cake.-Take one-kalf
cupful of butter. three.fourths of a
cupful of sugar. two eggs, three
fourths of cupful Of maple sirup,
one-half teaspoonful Of ginger, one
half cupful of milk, two. and one-half
cupfuls of pastry flour, two and one
half teaspoonfuls of baking powder.
two.thirds of teaspoonful of soda.
Cream the butter. add the sugar slow.
ly, then the eggs beaten without sep
aratlng. the sirup. the milk and the
flour sifted with the dry ingredients.
Bake In a tube loaf pan for fifty min.
utes.
Maple Tapioca.-Cook two table
spo0nfuls of tapiOca in two cupfnls Of
milk In the upper part Of the double
boiler until clear. Add one-fourth of a
cupful Of grated maple sugar, one-half
teaspoonful of salt. stir In two beaten
egg yolks and cook one minute, then
remove. add n teaspoonful of vanilla
and when partly cool fold In the we'll
beaten egg whites, beaten very stiff
and serve in sherbet cups. Top each
with cherry
Maple Mousse.-Heat 0ne-half cup
full Of maple slrup to the boiling point
and pour slowly over the beaten yolks
Of two eggs; cool add the stifrly-
beaten whites. salt and one vupful of
cream whipped Pack in Ice and salt
for three hours.
hot maple sauce is delicious poured
over any plain cnke. for dessert. Boil
a cupful Of sirup, add a tablespoonful
Of butter and one-half cupcul Of milk.
Serve hot
Nu.4 h1ex~ ~,te
The Holly chieftain., 1922-10-05

cows body. A 1OOO-pound COW pro-
ducing 20 pounds of per cent milk
day, If properly fed, devOtes about
half Of her feed to maintenance and
half to milk production. Obviously
when II dairyman has gone to the e1-
pense of supplying that half Of the
food required for maintaining the
cows body, 1t Is poor economy to with
hold any Of the other half, all Of which
goes to produce milk. A COW then re-
quires feed In accordance to the
amount Of milk she Is able to pro-
duce. The heavy producer needs the
most feed.
Farm-grown roughages (sllage, hay,
etc.) furnish the cheapest food nutri-
ents. However, good dairy COW can
not eat enough roughage to supply her
needs for milk production. She must
have some grain. Therefore, to feed
with the most economy the following
rules must be observed, says the Uni
verslty Of Missouri College of Agricul-
ture.
l. Feed all the roughage COW will
eat. She will eat more If fed three
times a day instead of twice.
2. Feed grain in proportion to the
pounds of milk produced.
To Jersey or Guernsey COW feed
one pound Of grain for each three to
three and one-half pounds OF milk
produced.
To Holstein, Ayrshire. or Short
horn feed one pound Of grain for each
four to four and one-half pounds of
mill, frc1upad
The Holly chieftain., 1922-10-05

prepared by the United States Department
of Agrtculture.)
Veal, contrary to the common belief.
Is wholesome and easily digested, exper-
Iments carried on by the United States
Department of Agriculture have
shown. Much of the prejudice against
preparation. 1t is palatable meat,
resembling the white meat Of chicken
In flavor. If eaten when served rare,
or even underdone, veal is unappetiZ-
ing and may cause some discomfort.
The results are also unsatisfactory II
veal is overlooked either by vigorous
boiling or by roasting at a high tenn
perature. Because of the rather mild
flavor veal dishes are improved by
seasoning with certain vegetables and
herbs, such as carrots, onions, green
peppers, celery, parsley or thyme.
The office of home economics Of the
United States Department of Agricul-
ture has drawn up suggestive list Of
cuts suitable for various dishes. This
list is not at all arbitrary and need not
be slavishly followed. Cuts from the
fore quarter of veal and few Of the
tougher cuts from the hind quarter
may require long cooking by such
methods as stewing and braising, while
the loin, the leg and the rib cuts are
desirable for roast and entrees.
Soups.
The cuts best suited to soup making
are the flank, the hind shank, the
knuckle of the fore shank, or the rib
ends A well-seasoned veal soup, If
strained and chilled. makes very ap.
petizlng jelly for serving occasionally
In place of the usual hot soup.
Stews.
For stews it is well to buy the neck,
the ends of the ribs, the breast, or the
these cuts contain considerable soft
bone, or cartilage. which may be re-
moved from the stew before serving.
Stews should be simmered slowly,
avoiding an excess of water. The fla
vor of stew is much improved If the
pieces of meat are Drowned lightly in
a little fat before adding the water.
Brat6ed veal.
Braising is combination of stewing
and roasting. The surface of the meat
is usually scared in hot fat, then placed
In a casserole or other baking dish
with cover; seasonings, including
vegetables, If liked, and little water
are added and the whole cooked slowly
In the oven. Such cuts as the shoul,
der, the breast, the fore shank, the
flank (rolled). and even the neck are
suited to this method.
Steaks, Chops and cutlets.
Veal steak is cut from the round.
The cuts corresponding to pOrterhouse
steak In beef are merely large chops
when cut from the smaller veal car.
cass. Steaks and chops may be either
The Holly chieftain., 1922-10-05
GIVE CALF SOME ATTENTION
Into Profitable Cow-Provide
Shade and Water.

The calf is often very much neglect
ed from the time it is six until 1t is
twelve months Of age. A heifer stunt.
ed by the lack of suitable food will
never develop into as good cow as
one kept growing from birth to ma
turity. During summer while the
young animals are on pasture not
much attention Is needed, as pasture
grass furnishes the best and cheapest
feed available. Shade and an abund-
ance of fresh water are two essen.
tials which the careful herdsman al
ways provides.
The Holly chieftain., 1922-10-05

In little tried-out suet place In the
casserole with enough hot water, meat
or vegetable stock to cover. Cover
the end Of that time add six small
onions, few carrots sliced and
enough small potatoes to serve the
family; continue cooking until the
vegetables are tender. Thlcken the
gravy and serve from the casserole or
arrange on platter.
China chile.-Take two pounds of
the neck of lamb, cut into small pieces.
Soak one cupful of dried beans over
night, drain, add the beans, one head
of lettuce shredded. two sliced onions,
salt and pepper to season and two
cupfuls Of boiling water. Simmer I'm
til the meat is tender-about three
hours.
Graham Bread.-Take one-third of
full Of fat melted, mix and add one and
one-half cupfuls of sour milk, one-half
teaspOonful of salt and three-fourths
of teaspOonful of soda, one-half cup
full Of white flour, two cupfuls of
graham flour, two teaspoonfuls of
baking powder. Bent well and bake In
well-greased bread pan for fifty min
utes
Bran Bread.-NIix two cupfuls each
of bran and white flour, one teaspoon
full of salt one and one-half cupfuls
of milk, five teaspoonfuls of baking
powder, four tablespoonfuls of sugar
and one-half cnpful of ralsins. Steam
In covered coffee can for three hours.
Maple Ice Cream.-Take the yoiks
of four eggs and one cupful of maple
slrup, scald and cook until the eggs
are cooked, cool, add grating of nut
meg and pint of cream and n cup
full of milk or three cupfuls of rich
milk, salt and freeze as usual.