davidaulloa/AmericanStories huggingface dataset:
El Imparcial. (San Juan, P.R.) 1918-197?, 1922-09-08


.-MONSERRATE G. DIAZ, De-
mandante.-vs.-LU FELIPE CO.
LIMA, DemandadO.
A Luis Felipe Colina sea ell de-
nnandado antes mencionado.
POR LA PRESENTE Sc NOT4FI-
CA A UD., que Sc ha presentado en-
la oficina del Secretario de la Corte
de Distrito, Segundo Distrito Judicial
de San Juan, Puerto Rico, la deman-
da del actor antes citado, en- la cual
Sc establece contra I'd una accion de
divorcio por la causa de abandono de
Ia mujer por ell marido en- su conse-
cuencia suplica la demandante a la
Honorable Corte que Sc sirva en- su
dia previos los tramites legales die
tar sentencia declarando con lugar la
demanda y en- su virtud roto y disuel-
to ell vfnculo matrimonial existente
entire la demandante y I'd. ell deman-
dado, condenandole al pago de las cos
tas del procedimiento.
Els Abogado de la demandante, Jose
S. Algeria, Gale San Francisco, nu-
nero SO, Box 657, San Juan, P. R.
Y Sc NOTIFICA A listed, que
habiendo ell Honorable Juez de la Cor
te de Distrito del Segundo Distrito
Judicial de San Juan, P. R., Manuel
Rodriguez Sierra, ordenado la citaci6n
de I'd. ell demandado Luis Felipe Co.
lima, en- esta accion, por medic de pu-
blicaci6n de Edicto en- un periodico de
mayor circulation de la Isla de Puer-
to Rico, debiendose publican por ell
termino de un mes mas una vez
por semana, Y asi mismo Sc lie notifica
a I'd. que de no comparecer a con-
testar dicha demanda dentro de los
diez dfas despues de notificado, 81 la
notification Sc hiciere en- ell Distrito,
v dentro de los veinte dias 81 Sc hi
ciere fuera del Distrito, pero en- la Is
la de Puerto Rico, Y dentro de los cua-
renta dias 81 Sc hiciere en- otra parte,
la demandante podra obtener de esta
Corte una sentencia su favor de
acuerdo con la suplica de la demanda.
EXTENDIDA BAJO MI FIRMA, y
sello de la Corte( en- San Juan de
Puerto Rico, los "a dias del mes de
Agosto. del afio en- curse.
Domingo Rivera,
Secretario Corte de Distrito. Segun-
do Distrito Judicial de San Juan,
Puerto Rico.
El Imparcial. (San Juan, P.R.) 1918-197?, 1922-09-08
ms 'tGdAks ME- .pANstMAs DE
CINCO MIL MILLAS"

OA4NOO MIL 1NAHI1AH
Esto es le que dicen todos los due
nps de car1qs Dodge ,mrfpdellfo mrf 1922; (ip Pr
hl1estro a4tom6vif tiene Fl motorista
la .seguridad de fcinco) mfl millas de
recorrido, ep. gqmas y, de, 20 a 22 millas
'por gallon de gasolina.
Andreu, Aguilar y Co.,
San Juan, P. r. Advt.
El Imparcial. (San Juan, P.R.) 1918-197?, 1922-09-08


es como sigue:
American lonial
Bank, San Juan, $1,312,l17.59
Royal Bank of Canada,
San Juan, 9S,72O.51
Banco Territorial y
Agricola, San Juan, 75O,OoO.OO
Banco Popular de Eco
nomias y Prestamos, 100000
Banco Comercial de
pto. Rico. San Juan, 6oO,OOO.oO'
Banco Mas6nico de Pto.
Rico. San Juan, 25,OOO.oo
National City Bank of
New York, San Juan, 750,494.91
Credito y Ahorro Pom
ceho 225, 100000.
Ranco de Ponce. Ponce. 150,0O0.00
Rance de San German, 100000
Banco Agricola de
Apuadilla 100000
Mech. and Met. Nat. of
New York, 864,702.of
Irving Nat. Bank of
New York, 25O,OoO.Oo
$5,454,O55.6s
El Imparcial. (San Juan, P.R.) 1918-197?, 1922-09-08
EDICTO

En- la Corte de Distrito del Distrito
Judicial de San Juan, P. R.-SegundO
DistritO.-Estados Unidos de America,
Presidente de los Estado5 UnidOs,I ISS:
CIVIL No. 3454.-Sobre: DIVOR-
CIO.-MONSERRATE G. DIAZ, De-
mandante.-vs.-LUIS FELIPE CO.
LIMA, DemandadO.
El Imparcial. (San Juan, P.R.) 1918-197?, 1922-09-08
LOS DEPOSITOS EN- LOS BANCOS

Ell balance del Tesoro de Puerto Ri
co, julio 10. al 81, tiltimos, ofrece ell
siguiente detalle, de las cantidades
depositadas en- las instituciones BAN
carias de la isla y de Nueva York y
New-York tribune., 1922-03-05
Every Can Of Clean, Wholesome,
Savory Food Is Trust Fund Of
Public Health and Happiness

dark horseradish, 70 alleged. half
Of 1t being turnip, before Henry J.
Heinz bought his bottle and decided
that he could do better.
So home he went, borrowed three
quarters OF an acre Of the garden
from his mother. planted horse.
radish and went into business. The
next year he put his little stock.
$1,000 worth, on the market, liter
ally, and tho lot was bought at one
swoop by the former purveyor Of
poor horseradish, who knew a good
thing when he saw it.
"Seld OUT" reported tho youns.
captain Of industry that night to
the mother who had backed hin, IA
the enterprise.
So the house Of Il. J. Heinz Com.
pany laid its first three foundation
stones: ITO secure the permanent
satisfaction Of customers; to prepare
only products OF the highest quality
and sell them At reasonable profit,
and TO protect the consumer by own.
ing the product all the way from
New-York tribune., 1922-03-05
Eating Ones Way Across the State of Iowa

several bags snd a lunch basket into
lower berth. Apparently pleas
ant night was had by all, for after
long series Of tumultuous heavings
Of the green curtain they emerged
in the morning in good order.
That woman probably was a great
general in some previous incarna-
ton. She juggled commissary, equip
ment and morale deftly and smil-
ingly advanced toward her objective
with a noble calnness of demeanor.
Western Hospitality
We wish we knew at just which
meridian the Eastern practice Of
cutting cold meats with a chip-beef
shaver is abandoned. Somewhere be-
tween Chicago and Omaha the pack
ing-house influence makes itself felt.
Thinking to order a light supper, we
took chance on dollar order of
cold meats, assorted, and potato
salad. In came enough meat for s.
family--tongue, cold roast pork, S
huge slice of ham aud generous
portion Of white chicken---r,o waters
each one a thick slice, and we'll
dressed, savory. delicious potato
salad in the midst. Western hospi-
tality had begun to register II
might almost pay New Yorker to
travel on the Burlington to buy
New-York tribune., 1922-03-05

cooked meats. No Eastern delicates-
sen operates on any such generous
scale.
A Vigorous Citizen across the
aisle, after disposing Of broiled ham.
baked potatoes, tea, pickles and raj
sin bread, manfully attacked huge
piece Of nince pie and slab OF
cheese.
The walters were careening about
full of jokes and primitive JOY. Pres
emily the V. C. cal ed for aid.
'Sam," he said, send couple Of
those huskies in here to help me out
with this pie. I can't get through
it and hate to see it sitting up here
defying me-" The waiter apologized
for the redundancy of the pie and
suggested leaving some Of it, but
hooverizing was evidently an in
grained virtue with this traveller,
and he settled that quarte--section
Of pie in due season.
This part of the world is certainly
long on quantity and quality when
it comes either to food or goodwill.
It is hard to believe that any one
anywhere IL hungry when you are
In tho Middle West Of these United
states. No one ought to be. Hoping
this finds you feeling the sanaa.
ea..a u
New-York tribune., 1922-03-05
Gust as Good as Home Made!'' Was
This Makers Surprising Statement

plant?" she asked ..ls, vistfulIy. at
wouldn't be living"
"No more it would" I agreed
heartily. And then wondered,
When did this new woman stuff
get sta.ysd?" We are all alike.
really, whether we were born in
1900 OF went to work in 1874.
Merit Breeds Modesty
Tie last defense was taken when
Mr.. Heinz said tha. they did nor
claim to make better foods than the
housekeepsr. Only Just SIS good.
That soas a relief.
We hear so much from the makers
Of ordinary products about the in
feriority Of homemade soods-how
the housekeeper should stop baking
and preserving and "buy theirs"
The maker Of a superlative line Of
sanitary products made from the
best raw materials procurable in the
worlds market, claims only ''aone
/ quality" You will usually And that
modesty, or at least balanced en-
thusiasn, goes with real quality II
foods as well as in folks!
That the manufacturer has an sd
vantage in standardized technique
and selective markets is true, but he
carries heavy burden in NEE ang the
difficulties Of quantity production,
wide and delayed distribution and
the sanitary demands Of food fac
tory. Few housekeepers could dc
aught but envy the immaculate con-
ditions Of cleanliness that success
fui food factory, in self-defenss.
n1ust maintain.
The home spirit and home quality
IN organization and output--these
ars the ideals successfully worked
cut on every inch OF the forty-tive
acres Of aooy space at the main plant
in Pittsburgh. And the material re-
suit last year was some $4,000 car
loads Of quality, wholesome foods
shipped out to save work in tho
home and carry such a cargo Of
health and happiness as only good
food may. /.
New-York tribune., 1922-03-05

white tilirs, white uniforms, presses
that are kept scrupulously clean and
immediate handling Of olives which
are carefully washed, ali contribute
20 give tie delicate Favored oil, with
an after taste as clean as It's past
Olive Gil Is often Used incidentally,
and these standards make the com
mercial product a safe dose, outside
Or inside, 70. babe or grandsire.
Solid Foods of High Degree
Though the horseradish may &c
the base CT this great industry ard
the ketchup the apex, il between
tha-e is = solid structure Of such SUI
sta1tial foods as beans and spa.
ghetti, jelly. peanut butter and piu.a..
and dg puddings. It is impossible 70
do more than touci, few high spota
among the wstl known "57."
Tie beans are baked at dry heat
Greatly baked through in shallcv'
pans) and then the handling is auto-
matte through tie adding of the to-
nato sauce, the bit Of pork and tie
processing in the car Under seal SO
that the esvor is perfectly d;strih-
utsd and the Cooking completed wit.
the sterilization.
Spaghetti making IS business II
itsels. 4 great white machine en-
throned on a high platform mikes
the hard wheat four and purs water,
the only ingredients Of a true naca-
roni- The rest IS technique, The
kneading machines must do the;-
work to perfection, hut it takes e.
psrience and judgment al the way
through the rnacaroni game TO te,,
just whe,. to stop. For the long
strands, golden in their own righ-.
not fron. artificial color, must be
dried and aired Tor just the right
length OF time and under the correct
moisture and temperature cor
ditions. Ttere is no set rule; ona
must "know" The drying racks IL
their tidy white enameied drying
houses, carefully controlled in every
way, are great source Of pride to
the men IN charge.
New-York tribune., 1922-03-05
Following Through" From Seed
To Table and Around the World

scorn them as food. As well forget
laughter that spices our solemnity
as forget the pungent, appctizing
foods that make the staples palata-
bic. Economy may be served as
well as pleasure by pot begrudging
the price Of such savories.
More Condiments
Then there is the ketchup, the
chilli sauce and the French mustard
to add zest to life. The latter was
oozing in a slow, golden stream out
Of great white grinders, battery
Of four in a row, when we went
through in January. (other things
may be seasonal, but mustard and
pickles, spaghetti and beans are
among the all.the-year-rounders!)
Fresh spices are ground, added to
the ground mustard. and mixed with
white vinegar into the smooth sea-
soned paste we know as prepared OF
sometimes as French mustard.
We were panied the other day to
have a woman write to Us all the
way from Minnesota to ask Us what
we meant by this term! And some
unima ginative folks can think Of
mustard only in connection with han,
and Swiss cheese. This is making g
great continental mistake. Pre-
pared mustard, with its blended
spices, is subtle addition to salad
dressings, to cold beef, in the egg
and bread crumbs in which chops,
pigs feet, outlets, etc. are to be
dipped before frying; for sardines
etc.
Pardon the DEPRESSION. but sea
sonless foods are an American fail.
ing, and if you could have shifted the
mingling of pungent odors that came
out Of the white-painted glass houses
in which these various spices were
mixed you would put prepared
mustard" on your grocery list st
once.
Is Vinegar Just Vinegar to You
Vinegars are another product that
have been grossly adulterated, wa
tered and made from substitutes OF
spoiled raw materials. There II
New-York tribune., 1922-03-05
The Human By-P roducts Of Loyalty
and Joy IN the Job" Are an I'm
portant Part Of the Output

the House Of Heinz led Uncle Sam Ia
the establishment Of this product on
a clean foundation. Prior to 1906
many honestly believed that chenai-
cal preservatives were necessary, be-
cause they did not know how to make
50 clean and high quality q product
that it would keep with sterilization
The battle for pure food was won
not so much by those who claimed
that dirty. chemically preserved
foods were uuethical and unhealth-
ful as by those who proved that they
were unnecessary. And the House Of
Heinz was Dr.. Wilsy's Arst lieuten-
New-York tribune., 1922-03-05

On tho good trGS,1 Burlington, this
second eating O1e's Way West"
letter s0as a1ritten by the Tribune
Institutes Director.
Deer but Efets Easter7,ers
WHEN Iowa stretches out ON both
" sides of the train in endless
golden brown waves, dotted with
black and red-brown pigs, with here
and there . mule, the middle Of the
Atlantic seems a fairly intima'e and
cozy place by comparison. It is 60
ing to take US most Of the day to
sail through this state, and every
one just keeps on eating broiled ham
and corn mullins. It seems the only
loyal, logical thing to do. Occasion
ally we nibble on dill pickle to re-
mind us OF The sea ana the salt.
savory life on Park Row.
But we will say that the Burling-
toms domestic scientist makes a
flexible, easily edible club sandwich
nothing like the stiff, unrespon-
sive, unnanaReable articles served
in hotels, whose filings have such an
aversion for the surrounding toast.
We do distrust food that strug les
against consumption - good food
should yearn to fulfill its mission.
T. The sunshine produced out here is
New-York tribune., 1922-03-05

also way above the average and it
affects the warmth Of human inter-
course. The big negro porter solic-
itously implored US not to get lost
when we stepped off the t ain at
Omaha for breath Of air, and came
around and asked me il "you was
cold'' in such anxiety that one would
have professed perfect comfort if
ones teeth had chattered on the
words. Such treatment is disarm-
ing. Then he paused in the midst Of
unloading the train at Denver to ask
one Of the travelling mothers "what
she was doing to his baby girl" when
the infant protested vocally against
it's bonnet and shawl.
Iowa Travellers
The trains are full Of children.
The babies are "home fed" good
travellers and friendly to a degree.
1t seems to be the time Of year when
you take the youngest and go home
to visit grandma" We found some
difficulty in managing our own self
in berth with typewriter, two
bags, fur coat and numerous books
i and magazines. Hence we viewed
with awe and admiration the rosy,
cheerful woman across the aisle who
by some legerdemain packed herself,
two children enjoying heavy Gods,
New-York tribune., 1922-03-05

ssYoU have talked with Mrs.
Dunn, Of course" ssid How
ard Heinz, just as I was leaving.
NO." said I; II haven't
He threw up his hands literally,
Ignoring the day / had spent in the
plant with executives and workers.
Then you don't know US at ALL he
said, "and it is luncheon time"
"Nevs- mind that" said I.
Luncheon time comes every day, but
only once in 8 lifetime does one get
chance 70 naeet a great industry
epitomized in one woman. Where is
she?"
When Aunt Aegie Dunn came in,
as poised as Queen Victoria, but
more eager, she wore her medal Of
forty-eight years service as though
it were the order Of st. George and
the Dragon and was just as proud Of
the Heinz plant ss Queen Vic ever
was Of the Indian Empire.
This is the sort OF thing tina,
money can't buy, so 10 wonder Mr
Howard Heinz, who is carrying or
the traditions as we'll as the business
of this great food concern, considers
Mrs. Dunn big asset.
In her white peaked cap and stiff!
white apron, with keen blue eyes
dancing in n,otherly wrinkled face
and hubhling over with responsive
ness, she made ons expectant. in .
grandmother!y way, Of something
good to eat. One almost snlelled GIN
gerbread cookies when she entered
Always she has n,othered the wom'
! en- Of the plant, tended TO ths
laundry. and in the earlier days
stirred the jam.
/ The ssNew Woman" Of IA
~ come in motor in the morn
ing, and they take me home at
night, and ] don't do much any more
Ibut ! couldn't stay away. What
would I do i&AI couldn't coma 70 TN
New-York tribune., 1922-03-05
81 Anne Essois Pierce,
ns,rtoy. Tribune Inst3esets

UyecfQys IFtO1U0 SR8ssS&RS
x~ OOD cooking Is a moral
r agent By good cooking
mean the conscientious
preparation OF the simple food Of
everyday life" So spoke one Of
our leading writer's and students Of
human nature. And II this is true
q home cooking, it Is equally true
and in even = larger sense--of
hose who "cook" on 8 commercial
scale for the nation and, indeed, for
The world at large, as some Of our
great food purveyors 90.
We have always maintained that
hose who freely elect 10 be makers
Il foods voluntarily assume burden
Of responsibility to the public that
makers Of luxuries and even of
clothing do not have to face. II a
man sells you cotton for silk he
cheats your pockesbook and your
pride, but if he sells you food lack
ing in nutrition. even If it is merely
iebased in quality and nutritivc
value, not actually poisonous, he at
tacks your very life, and in al In.
sidious, underhanded way. He is like
q man who stabs you in the back
under guise Of offering you a drink
of cold water.
For these reasons 3 great food
house, with traditions, ideals and
practices that outstrip rnare legal
-equirements, and which consciously
shoulders this responsibility to carry
it year in and year out under stress
u competition, is surely quite SIS
much s matter for national pride
and recognition as is q great picture,
brief deed of daring or q thrilling
speech.
Indeed. We venture TO say that if
looked at with understanding eyes
It is as much an integral part Of the
hea th and happiness Of the nation
as any Of these things. By belit-
ling commercial attainments we
lower all the levels Of business life.
and it is a real conviction, as to the
respect, admiration, understanding
and support that should be given TO
such enterprises, that lie back OF
ihese little journeys. Homes OF
famous foods seem just as dignifed
70 US and inherently more interesting
than homes Of famous authors!
Let few Infamous" foods loose
t the nation and ses if this is not so,
The House of Heinz
In 1869, at Sharpsburg, Pa, in
the little red brick house shown in
The Illustration, a acknowledgement
old founded the commercial house
as Hsinz. Hundreds Of people step
around and over a hole in the road
before one comes along VINO takes
off his coat and fills it tn-and hun
areds Of people bought dirty, stale,
New-York tribune., 1922-03-05

I'hE trouble with notices usually
Is that they are merely dust gath.
erers. These sayings that have been
potent in the bui'ding Of the Heinz
reputation have not a speck Of dust
on them. Even the seed tor the
tomatoes and cucunbers are pro-
euced to fulfil the slogan of owning
'he product from the soil to the con-
sunler. This sounds like an ulti-
mate ideal, but it happens to be inn
mediate pract &c in this case, and
eae glass bottles for the pickles are
0iown al the old Sharpsburg plant
up the Allegheny River, where the
afst bottle Of horseradish saw light.
flcklss were the second product
ADDED to the firms output. The Gu
cumoers are salted down at nine
y stations located in Wisconsin,
Alcalgan, Kentucky, Colorado and
unlo' and foregather for final pick
ing and bot+ling at the factories.
lou can't make a good pickle out Of
~ indifferent cucumber, and quality
'sw material is the first test of q
good Gamer.
Peter Piper Outclassed
Inc mixed pickles were being
p. raekeo as we went through the
.''s'urgh pant. Could you take a
slender wooden stick and put just so
Saay beans, so many onions and the
.',s of pimento and cauliflower into
uoltie in a set pattern and do it so
ss'''iy as to make good wages at
ssce%ork? Making filet lace seemed
). s'mpie matter by comparison, but
saSes girl only two or three
sss TO learn the trick.
re pickles were most CHEEKY
!: .Ws'ng' bright in cclor. not a Bit
sss0uraged by their sojourn in the
,s as' and seemed fairly to hop into
they. M ~ ~
-sey are processed in wooden
1.s .aAs IN white picking vinegar
sw.sshied), but were covered in the
sssas with the darker vinegar made
10y from barley malt, which is val
va for its flavor.
Pickles add Joy to life. Do not
New-York tribune., 1922-03-05

the soil to The table, free from
chemical, colcr!ng matter or subst;-
tutA."
These nnaxinas are worked into the
fr!eze o. the spacious executive o.
fees Of this organization, which now
includes some 6,700 employees, cir.
cles the globe with its A57'' products
and grows its raw materials on 1885,
900 acres from Wisconsin TO Cali
fornia and from Ohio to Seville,
Spain!
So much Ter that first acre Of
hoTseradish, fertilized with the idea
that "To Go a common thing uncona-
monty we'll brings success" It did.
New-York tribune., 1922-03-05

highest quality are The spices that
are brought from around the world
Especially from Java) and the olive
oil plant that has been established
at Seville, Spain-the latter, in or-
der that American ideas Of fresh.
ness and cleanliness might be
welded TO Spanish natural advan-
tages for raising olives. In the old
days here "a dolce-far- -niente' at
n,osphere surrounded the oil indus
try and the olives were allowed to
stand around until they wera quite
odoriferous, and were then many
times pressed.
At the Heinz plan. in Seville
New-York tribune., 1922-03-05

something for women to know about
them. They may make or MAR every
salad. The sarragon vinegar is TOO
little known, with It's sweet, pungent
favor that, like chervil or s bit Of
garlic, changes q LEAF Of lettuce into
romantic salad.
There are three really basic
vinegars, The white vinegar, dis
titled from barley malt, rye and
corn, which has a slight aromatic
flavor, is free from any vegetable
matter to deposit or cloud the liquid,
and SO IS especially good for pick
ling. The time was when these dis
titled vinegars were looked en- with
suspicion and were used to adulter.
ate the cider and wine vinegars.
But as now made and when aged
for a year, as in the case OF these
products. they have a distinct ap-
peal and usefulness. The same is
true Of the dark vinegar, prepared
only from barley malt, while the
cider product made from the fer
msnted apple juice obtained from
tho first pressing, is the orthodox
product we have always praised.
Much depends, however, on the
aging, which may run from six
months to two years, and on tasting
and smelling the products side By
side it required connoisseur to
pick his preference and give good
reasons for it; a matter Of taste
largely. So try these out especially
New-York tribune., 1922-03-05

ant liz the charge ovsr the top O.
th;s intrenchei mistake.
Forgive Inc reIniniscence. This .s
not 9rg sging out oyd skeletons, It is
for the Purpose Of rejoicing oveT
salient victories and reminding oGr-
selves Of our food blessings.
The ketchup bottle Is orc that cal
be tipped with safety and ioySuines.
and it adds to SO many foods, be /,
cheese, cold raeat or the naacarori,
whi.e the fried oyster si,nrly could
not live without II. That "acre OF
ketchup bottles a,racst roof high"
evidently grew il: answer 20 a cat
New-York tribune., 1922-03-05
The Ketchup-B p-Benzoate Controversy
Reviewed in Grateful Retrospect

a veteran in that war and been sub
penaed by the State Of Indiana to
tell what knew as editor of the Bu-
reau Of Chemistry about Dr.. Wiley's
poison squad and how benzoate
agreed with them, it was with the
emotions Of revisiting battlefield
that I looked over the stacks Of
bottles labeled "Free from Benzoate
New-York tribune., 1922-03-05

RUT If prepared mustard is unap-
preciated the ketchup is a royal
favorite. Such Alpine peaks OF
ketchup bottles were never seen be-
fore! And it is around the ketchup
bottle that the big benzoata Of soda
controversy ragged during the first
days of the food law. Having been