davidaulloa/AmericanStories huggingface dataset:
The Bozeman courier. (Bozeman, Mont.) 1919-1954, 1922-06-14
KEEP The CROOKS
OUT Of BUSINESS

President Harding was sound in his
theory as set forth in his speech to
the Chamber of Commerce of the
United States that the public is un-
der obligations to do its part in elm
mating from American commerce
those who do not have conscience.
The hearty applause which greeted
the expression of this view demon
strated that the business men of
America fully realize the handicap
under which they operate because a
few Of their number are dishonest in
their practices. President Harding
truly remarked, that the conscience
less practices of a few bring criti-
cism which sometimes attends our
American activities.
One of the most recent illustrations
Of the evil effects of failing to elm
mate the dishonest was Witnessed in
the enormous losses suffered by those
who dealt with bucket-shop brokers.
The records disclosed that few if any
Of the bucket-shcp operators held
seats on the stock exchanges. New
ertheless, they dealt through the ex-
changes and the general public had
no knowledge Of the actual methods
by which they conducted their bust
enss. Although the stock exchanges
were not directly responsible for the
operations of the bucket-shops, it lay
within their power to expose the
/, methods by which those operators
|. We're getting money from the public
IF the stock brokerage business sui
F fered some loss of public confidence
. due share of the responsibility f0
that loss must rest upon the exchang,
: organizations which, though honestl,
! conducted, gave their passive ap
proval to a class of men WHOM
President Harding characterized a
9 constituencies.
n So far as the legal profession is un
der suspicion, that suspicion is due {
the malpractice of a comparative
Q few shysters. The same is true G
{ criticisms that may be aimed at tn
. medical profession. Those peopl
who read newspapers with a larg
measure Of doubt have acquired tn
4 habit of doubling press reports b
! being deceived by a few papers whic
seek to enlarge their circulation b
sensationalism with little regard fl
accuracy.
n In a large measure, each professic
and occupation is responsible for Il
lie elimination of the dishonest in j
rs own circles. It was entirely appr
Of pirate, therefore, for President Har
p ing to say to the delegates of Il
s. Chamber of Commerce Of the Unit
Ill States:
re IL would like to charge you m
n ard women of influence and respon
an bility with the task of eliminate
it. from American commerce those W
re do not have conscience, whose CT
he s~cienceless practices bring that or
is, icism which sometimes attends o
ed American activities"
The Bozeman courier. (Bozeman, Mont.) 1919-1954, 1922-06-14
ma V. lice deceased.

ma V. Tice, deceased.
Pursuant to an order of said court,
made on the 18th day of June, 1922,
notice is hereby given that Saturday,
the first day of July, 1922, at 10
o'clock a. m. of said day, at the court
room of said court in the city Of
Bozeman, in the County of GalIatin,
has been appointed as the time ana
place for proving the will of said
Emma v. Tice, deceased, and for
hearing the application Of Thomas H.
Tice and Maud E. Romine, for the
issuance to them of letters tesla
mentary, when and where any per-
son interested may appear and con-
test the same.
Dated June 13, 1922.
w. L. HAYS, Clerk.
By JACK CRUICKSHANK,
(Seal.) Deputy Clerk.
The Bozeman courier. (Bozeman, Mont.) 1919-1954, 1922-06-14
A POOR AUTHORITY.

In one last desperate attempt to
drag the United States into European
entanglements, the internationalists
have begun to quote the former crown
prince of Germany. But the least of
the troubles of the average American
is as to what the former crown prince
thinks Of anything.-Sioux Falls Ar
gus-Leader.
The Bozeman courier. (Bozeman, Mont.) 1919-1954, 1922-06-14

Wanted-Men or women TO take
orders for genuine guaranteed hos
iery, for men, women and children.
Eliminates darning. $4,000 a week
full time, S1.00 an hour spare time.
Experience unnecessary. international
Stocking Mills. Norristown, Pa.14-1Ot
The Bozeman courier. (Bozeman, Mont.) 1919-1954, 1922-06-14

Payne Memorial Christian Church.
Corner Grand Avenue and Babcock
street.
A. L. Chapman, pastor; residence,
liz South Grand Avenue.
Sunday services
Bible study-1O a. M.
Sermon and communion Ii a. m.
C. E. Meetings-6:30 p. m.
Evening wership-7:30.
Prayer m~eeting-Wednesday even
ing, 1880.
The Bozeman courier. (Bozeman, Mont.) 1919-1954, 1922-06-14
BUSINESS OPPORTUNITY.

With $500 invested, you can sell
from our one hundred thousand dol
lar stock. Business picking up. Any
person Of ordinary intelligence with
no previous experience who will work
can succeed. Fergus Falls Wooden
Mills, Fergus Falls, Mimi. 27-4t.
The Bozeman courier. (Bozeman, Mont.) 1919-1954, 1922-06-14

man returned to Bozeman from a
trip TO Jefferson last week. While
there, Governor Pollinger showed
them a hen that is IS years old; that
is partially blind, bald, toothless, and
afflicted with rheumatism. Anyone
not believing their story is referred
to Billy Randall, who will substan-
tiate it.
Nelson Lundwall was the first, as
usual, to bring strawberries into mar
ket. They are of a large size and
excellent flavor and found immediate
sale at a good price.
P. w. Meadow, or "Bud', as he as
Familiarity and universally called, ar
rived in the city from Helena last
week, and is a guest at the home of
Mr.. and Mrs. T. B. Ellis. Mrs. Nc
Adow will arrive Sunday, and they
will spend several weeks visiting in
the city.
The old settlers meeting on Satur-
day last was attended by upward of
20 male persons, all of whom started
for or arrived in Montana previous
to January, 1855. A temporary or
ganiztion was effected, committees
appointed, and a small fund raised
for immediate expenses. A meeting
for permanent organization will be
held Saturday, June 90, when a gen.
eral attendance of early pioneers o.
Gallatin county will be expected.
Frank White. one of Livingston'i
bright and lively aldermen, visited
Bozeman on last Monday.
David Anderson's brick store i
inclosed and plastered and will sool
be ready for occupancy.
Alderman Highsmith seems to b
l the sage of the cit ycouncil. He j
an Opaque arotor with a big o on tn
, adjective.
! Oats re worth $1.15 per 100, an
beef is selling for 8 cents per pount
The Bozeman courier. (Bozeman, Mont.) 1919-1954, 1922-06-14
NOTICE OF TINE APPOINTED
FOR PROVING WILL, ETC.

In the District Court of the Ninth
Judicial District of the State of Mon
tana, in and for the County Of Gala
tin.
In the matter of the estate of En-
The Bozeman courier. (Bozeman, Mont.) 1919-1954, 1922-06-14

The ideal A former American who
became a British subject calls an
American Democrat who became an
American Republican a "renegadel"
The Bozeman courier. (Bozeman, Mont.) 1919-1954, 1922-06-14

T. B. Mcdonald, about the only
dyd-in-the-wool Democrat in Park
county, was q visitor to the future
capital of Montana yesterday.
The Bozeman courier. (Bozeman, Mont.) 1919-1954, 1922-06-14

Colonel Sanders, of Helena; DR..
Burleigh, of Miles City; Attorneys
Goddard and HARDWOOD, of Billings,
visited Bozeman on legal business
this week.
The Bozeman courier. (Bozeman, Mont.) 1919-1954, 1922-06-14

First Baptist Church.
Olive and Grand Avenue.
Rev. f. R. Curry, Minister.
9:45 q. m.-Bible school class for
all ages.
lice : m.-Public worship.
6:3C 2. NIB. Y. p. q. meeting.
1880 p. m.-Public worship.
1880 p. "Wednesday mid-week
service.
A peoples church with a warm wei
come for all.
The Bozeman courier. (Bozeman, Mont.) 1919-1954, 1922-06-14

J. w. Ponsford, who has big mining
deal on tap, left for Cook City on
Sunday night, where he will look aft
er his extensive and valuable prop
critics in that camp.
The Bozeman courier. (Bozeman, Mont.) 1919-1954, 1922-06-14

w. H. Tracy was yesterday trying
to fish his irrigation ditch out of M
of the city cisterns.
The Bozeman courier. (Bozeman, Mont.) 1919-1954, 1922-06-14
First Methodist Church.
DR.. R. P. Smith, Pastor.

UIlVe and Wilson avenue.
9:45 a. m-Sunday school.
HOO a. m.-Morning worship and
sermon.
$50 p. m.-Even.ng song and prac-
tice service.
1880 p. m.-Wednesday mid-week
PRAYER service.
The Bozeman courier. (Bozeman, Mont.) 1919-1954, 1922-06-14

Col. John f. Carter, who has X
tensive and valuable mining prop
critics in Red Bluff, returned to Boze-
man from the east last Tuesday.
Tyler McLees, an oldftime pros
pector of this county, has returned
to his old stamping grounds after
three years travelling over the United
States in general, and is happy to be
among his friends again.
Main street. on Saturday last, pre-
sented the lively and busy appearance
of Broadway, New York City, when
a circus visits the city. Business is
on the boom in Bozeman.
James W. Drennen received a let
ter from Governor White last week
asking for information concerning
the condition of buildings at Fort
Ellis. The information is desired
by the secretary of war.
Mr.. Otto Schoonfelt, a lively rea
estate dealer of Helena. is visiting il
Bozeman this week.
The Bozeman artesian well bore il
down Ais feet, and for some reason
not made public, work has been sus
pended. =
Postmaster Budd has secured tn
services of W. W. Livingston as as
sistant to fill the position made Va
cant h the resignation OF Georg
Cox.
Hen. G. w. Hoffman and Mr.. WY
The Bozeman courier. (Bozeman, Mont.) 1919-1954, 1922-06-14
TlME-CARD.
NORTHERN PACIFIC.

Nos. /, Al and 30 run via Butte;
No. / carries paying passengers from
and to points scheduled to stop. No.
1 and No. 3 win stop at Manhattan
and Belgrade to let off passengers
from points east Of Billings.
Park branch train leaves Living
ston at 9:25 a. m and 3:3 OPP. m. daily
for Gardiner.
Going East.
No. 2-North Coast Ltd~.2:50 p. N.
No. An. r. Express ..12:52 a. m.
No. 42-B. & d. River 1:35 8. m.
No. 220-LocaI .-1o:50 a. N.
Nos. 2, z2 and go run via Butte.
No. 2 carries paying passengers from
and to points scheduled to stop.
The Bozeman courier. (Bozeman, Mont.) 1919-1954, 1922-06-14
80 EAR AGO
Taken from the files of the Avant Courier for June 20. 1889.


Ex-Sheriff Edsall and family will
reside at Chico for the summer.
The Bozeman courier. (Bozeman, Mont.) 1919-1954, 1922-06-14
FIRST CHURCH OF CHRIST
SCIENTIST.

16 West Olive street.
Sunday services, IL a. m.
Sunday school at 9:45 a. m.
Wednesday evening testimonial
meeting at s o'clock.
Reading room in the Golden Rule
block, open daily except Sunday,
from 1880 to 5 90 p. M.
The Bozeman courier. (Bozeman, Mont.) 1919-1954, 1922-06-14

Morton Memorial Methodist Church
Corner Church and Lamme.
Milton T. Hill Pastor.
9:45 a. m.-Sunday school.
HOO a.. m.-Morning preaching
service.
$3.50 p. m-Epworth eLague.
Prayer meeting Wednesday evening
at 1880 o'clock at the church.
st. James Episcopal Church.
Byrle J. Osborn, Rector.
800 a. m.-Holy communion.
1000 a. m.-Sunday school.
HOO a. m.-Morning prayer and
sermon.
4:30 p. m.zEvensOng.
The Bozeman courier. (Bozeman, Mont.) 1919-1954, 1922-06-14
English Lutheran Church.

English Lutheran Church.
o. K. Davidson, Pastor.
Corner of Grand and Olive.
Sunday school 9:45 a. m.
Service, HOO a. m.
Mid-week service, Wednesday, 1889
p. m.
The Bozeman courier. (Bozeman, Mont.) 1919-1954, 1922-06-14

Latter-Day Saints, R~eOrganized.
% North Seventh.
1000 a. m.-Sunday school.
HOO a. m.-Preaching service.
Wednesday, 1880 p. M, prayer ser,
vice.
The Bozeman courier. (Bozeman, Mont.) 1919-1954, 1922-06-14

= = I. = = y :. q q = 3; y /. = = =
q CHURCH NOTES. =
y =
(. :: - q Il !; {; y :; :; :; :; = = q q
The Bozeman courier. (Bozeman, Mont.) 1919-1954, 1922-06-14

Presbyterian Church.
H. G. Klemme, Pastor.
Sunday school at 9:45.
Regular morning service at II a. m.
Evening service, 1880.
The Bozeman courier. (Bozeman, Mont.) 1919-1954, 1922-06-14

Nelson Lundwall was the first, as
usual, to bring strawberries into mar
ket. They are of a large size and
excellent flavor and found immediate
sale at a good price.
New-York tribune., 1922-05-21

licious mock Hollandaise substitute
is given.
Cold asparagus is particularly
good served with a vianaigrette
sauce. The latter is made by blend
ing together six tablespoonfuls of
salad oil, quarter Of q teaspoonful
each Of salt and paprika, three
tablespoonfuls of vinegar and two
tablespoonfuls ta Of mixed chopped
chives, parsley, tarragon and chevril
For the glazed young carrots cut in
finger lengths, parboil in salted
water, and when almost tender drain
and dry. Place in baking pan,
pour over little melted oleo and
dust with granulated sugar; set in
a slow oven to glaze over.
In preparing the young beets with
sour gravy, wash, rub with bacon
fat and bake in q moderate oven
until tender. Plunge in cold water,
rub off the skins and cut in dice.
For each pint Of cooked beets allow
four tablespoonfuls Of oleo, two
tablespoonfuls of vinegar, half a
teaspoonful of sugar and a quarter
of teaspoonful of salt. Pour this
over the vegetables and serve at
once.
To prepare the lyonnaise green
peas saute lightly a small cupful Of
tiny parboiled pearl onions. When
the shortening is almost absorbed
add two cupfuls of cooked green
peas. Stir for moment or two and
serve at once.
The asparagus sprew is very
good. Cut the tips from bunch
OF asparagus and cook separately
(, in boiling salted water. Cut the re-
mainder Of the edible stalks into
small pieces and also cook. Moisten
the latter with a cream cheese
sauce, spread on toast slices and Law
the tips on top. Dust lightly with
salt and paprika and serve.
Deep Dish Rhubarb Tart
When making deep dish rhu-
barb tart, or plain rhubarb pie,
the delicacy known as Devonshire
cream is very good to serve with it.
Take fresh milk, the fresher the
better, and place in pan that will
set in another receptacle like a
double boiler and let the milk stand
without moving for twelve hours.
Then set over water in the lower
pan and cook gently until the milk
shows large bubbles around the
edge (do not boil the milk. Re-
New-York tribune., 1922-05-21
and place outstanding three or four
large cooked asparagus tips.
Rhubarb Fritters

This is a very old-fashioned
recipe and comes down from Co.
lonial days. Mix together three
cupfuls of flour, three teaspoonfuls
of baking powder, half teaspoon
full of salt and four tablespoonfuls
of sugar. Blend gradually with
two beaten eggs and one cupful of
milk and add two tablespoonfuls OF
melted oleo and cupful and a half
of finely sliced rhubarb that has
been scalded and thoroughly
drained. Beat we'll and fry like
pancakes. Serve with butter and
grated maple sugar.
Vegetable Club Sandwiches
This is a recipe by which many
of the seasonable vegetables can be
utilized. Used as the filling for
each individual sandwich six cooked
asparagus tips, two tablespoonfuls
of cooked peas, one slice of peeled
tomato, half teaspoonful Of
chopped pearl onions and a crisp
lettuce leaf dipped in mayonnaise
dressing. Use as the filling between
New-York tribune., 1922-05-21
By Bertha N. Baldwin, Institute

BY Bertha N. B0tdiUin, Institute
COMPARATIVELY few house
~ keepers will want to can as
paragus-only those who have an
abundant supply from their own
gardens. This vegetable plays a
star role during these first days Of
spring with no rival on the menu
and so it takes an extremely large
supply to meet the demands of the
cook, with none left for canning.
Buying asparagus for canning will
not be practiced by the majority of
people and rightly SO, considering
the excellence Of the commercial ar
ticle and the difficulty of home
canning.
The question Of canning aspara-
gus brings up question which has
nomic specialists recently-how far
to trust the sterilization Of home
canning, particularly in relation to
the bacillus botulinus poisoning.
The number of outbreaks Of botu-
lism at present is exceedingly small
in comparison with the number Of
people who consume canned goods
(less than 1,400 throughout the
country and in the East it's occur
renee is about totally negligible.
Moreover, botulinus experts among
the psychologists state that any
possibility Of this poison can be
guarded against by three simple
precautions:
G). Can only food that is in first
class condition, discarding oyersoft,
moldy, specked or partly spoiled
foods.
(2) Inspect all canned foods
rigidly without tasting and discard
all foods that have an unusual color,
odor and appearance. Notice the
odor of the food while boiling, as an
unnoticeable odor may be intensi-
fed on heating.
(3) Boil the food as it comes
from the can before tasting it, as
that kills the botulinus toxin. How
ever, this precaution does not war
rant the use of food which is judged
suspicious because of a cloudy ap-
pearance or cheesy odor.
New-York tribune., 1922-05-21
A Feeling for Food

We to-day" a spring poem fronS Sicedcn
rtubarb And 'ohy not? These the ,ohen
eaninded might ,ohout
feed the SOUL, but bede
the spirit look through andid really spring!
Cone the good old ,chen people of
misunderstanding and
hoceuer, slight hangover this theory,
bit crude much thought
a ichy
possibilities of
lassitude ,chn be obviously both
nd dari!
Why OF tase if augment yellbeng?
thought the fragrant berries the
mildly acid fruit and these
from foods comfor,
change from Uooens muns
oin take clearer and joy in the d
be keener hare oeI feeling for
BODY ,1ith of artistry!
New-York tribune., 1922-05-21

The occurrence of disease-bear-
ing bacteria in canned foods is so
rare that it should not, in the opjn-
ion Of experts and interested per
sons, be used to discourage the can
ming of asparagus and similar vege-
tables by either the commercial
Gamer or the housewife. The thing
to do is to use proper precautions
in canning and serving.
The Pressure Cooker
BY consensus of opinion the pres
sure cooker is considered the most
satisfactory method, but the famil-
lar bath process still holds
it's own. In all cases use
fresh, tender stalks of a uniform
size. Cut in right lengths for the
cans, so that the blossom comes TO
the neck of the jar. Scrape off
tough outer skin with scales and Tie
in bundles. Blanch by immersing
the lower ends in boiling water two
minutes, then the entire stem for
two minutes longer. Cold-dip,
drain and pack into jars or cans.
Fill with brine Gone tablespoonful of
salt to one quart of water).
(D Pressure cooker--Process pint
jars under ten pounds pressure for
twenty to thirty minutes; seal, in
vert and cool. (2) Water bath inter-
mittent process--Use pint jars only.
Process intermittently for three Pc
RODS of one hour each, with intervals
between the periods of twelve hours.
do not count time until the water
begins to boil vigorously (3)
Water bath, single process-Use
pint jars only. Process in boiling
water continuously for three hours
Counting time when the water
boils vigorously. Seal, invert and
cool. This method should be used
only if the asparagus is very tender
and young, and if canning is to be
done in Northern states.
For further details write for
Farmers Bulletin 1911, Department
Of Agriculture, Home Canning of
Fruits and Vegetables. The pres
sure cooker and special precautions
are needed particularly for low-acid
New-York tribune., 1922-05-21
Asparagus Salad

Arrange nests Of lettuce leaves
on individual salad plates and heap
in the center a mound of the fol-
lowing: Mix together one cupful Of
cooked asparagus cut in inch pieces,
half cupful of diced celery, SIX
peeled, chopped radishes, four tiny
chopped new onions and four table
spoonfuls of cress. Moisten with a
French dressing. Cap the mound
of salad with rings of green pepper,
add tablespoonful of mayonnaise
New-York tribune., 1922-05-21

oughly cooked. Beat the egg yolh
slightly and add just before ser-
| ing. Serve hot with buttered toast
or crackers, or ice cold with sweet
crackers.
Rhubarb Juice
| 6 pounds rhubarb
2 pounds red currants
2 quarts water
Il to l cup sugar for each pint d
juice
Cut the rhubarb in small pieces,
add the currants and water and sum-
mer until it falls apart. Straln the
juice through jelly bag over night.
Measure the liquid, add the sugar,
and bring quickly to boiling and Doll
ten minutes. Pour into sterlllzea
glass jars and seal. Use for oev-
erages, puddings and sauces.
Rhubarb Jelly
pounds rhubarb
pounds red currants
q to l pint sugar for each pint o.
juice
Cut the rhubarb in small pieces,
mash the currants and cook slowly
without water until the rhubarb fails
apart. Strain through a jelly Dag
over night. Add the sugar and coof
until it jellies.
Rhubarb Cream
u cups rhubarb cut Is teaspoohlm
in pieces of salt
| pint of water l II Tablespoon
Sugar, about & cup fuls cornstalsn
u teaspoonful lemon 2 drops leln0n
juice extract
Cook the rhubarb, water, sugar
and salt until the fruit is tenoei.
Stir the cornstarch in an equsl
quantity cold water and add, co0A'
ing until it is perfectly done'
Add the lemon juice and turn M.0
a glass dish. Sprinkle with ih.ls
sugar and serve with cream or mlia'
Institute note: Rhubarb does ceI.
tainly warrant greater vogue. :
would be delicious in sherDe''
frozen fruit combination, Iral'
whip, rhubarb betty punch, coea,
tail, gelatine dessert, and as sa'.'
combined with the right materiah
Do you know any of these! hos
do you make and serve them.
If you have rhubarb ideas sen.
them along to us 1--WE pay for tnem'
to pass on to our readers.
New-York tribune., 1922-05-21

toes, cucumbers, tiny new onions,
punched young carrots, eggplant,
string beans, spinach and a wealth
Of salad green's proclaim that sum-
mer is coming.
In the menus for the coming week
these vegetables are featured with
the piquant, appetizing rhubarb that
is = cross between fruit and vegeta-
BILE and which may be used as the
foundation for a number of delicious
desserts, beverages and as a first
course for the spring breakfast.
When preparing rhubarb, if the
stalks are young and tender, do not
peel it, as the red, outer skin gives
pink tinge to the cooked product,
and use very little water, as the
fruit i. so juicy in itself that, like
spinach, it literally cooks in its own
juices.
Temperamen:al Green Peas
In cooking peas the great difficulty
to be overcome is that they are not
OF the same size, nor are they all of
the same degree Of freshness; so
when shelling them discard any old,
tough pods containing large, yellow
!. peas.
The flavor Of the peas is greatly
|improved if after shelling they are
allowed to stand in cold water, while
the washed pods are chopped or bro
ken and cooked for ten minutes with
water to cover. Then drain off the
water and cook the peas in it. AL
ways cook with the saucepan uncov-
cred and salt the water in the pro-
portion OF one scant teaspoonful to
each quart. Personally, in addition
to the salt, add two teaspoonfuls of
sugar to the water also and the fla
vor is always good. Do not boil
either peas or asparagus hard, but
gently simmer in very small meas
Of0 OF water.
Drain the peas as soon as they
are cooked, season to taste with salt,
and add generous piece of butter,
. few tablespoonfuls of cream, and
set over hot water for three or four
minutes. Remember to be generous
with the butter.
Asparagus Various Ways
Directions for cooking asparagus
will be found in the tested recipes,
and the two best sauces for it are
either plain melted butter or a
Hollandaise sauce. The latter, how
ever, being rather expensive, de-