davidaulloa/AmericanStories huggingface dataset:
Orleans County monitor. [volume] (Barton, Vt.) 1872-1953, 1922-01-25
F. r. HASTINGS, M. d.
Barton, VT.
G. S. COURSER
Licensed Auctioneer, Timber Estimated
South Albany, Vermont


Special sessions OF he Probate Court will
be held at the Office of r. w. BALDWIN, In
BARTON. on the second and fourth Fridays
of each month in the afternoon; and at the
Office of e. A. Cook, "a ORLEANS, In
the afternoon of the third Friday OF each
month. Parties desiring to transact Probate
business at Barton or Orleans should notify
the Judge in advance. that he may take the
necessary papers.
The Probate Office at NEWPORT will be
open every day, except Sundays and holt
days; but those coming from a distance. as
far as possible. should make special appoint
ments with the Court in advance.
e. J. SMITH. Judge.
Orleans County monitor. [volume] (Barton, Vt.) 1872-1953, 1922-01-25
A. ?. UNDERWOOD
INSURANCE
Successor -
May Insurance Agency
Daxtea. Vt

SEVEN YEARS OF PEACE
Barton. VT. Sept. 10, 1921
Norwood, N. Y,
My dear SIR
It gives me great satisfaction to
be able to report that / am feeling
fine now. You will remember that
seven years ago, your A. J. p. Rheu-
matte Remedy cured me. could not
get out Of bed when ! commenced
taking it. Let the good work CON
tinue.
Will G. Basford.
Orleans County monitor. [volume] (Barton, Vt.) 1872-1953, 1922-01-25
ADVERTISING

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DER insertion. Classified advertising
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These rates apply to any paper. Dis
play advertising rates for any paps1
upon application.
Orleans County monitor. [volume] (Barton, Vt.) 1872-1953, 1922-01-25
GIpin, Hunt & Company Inc.
Printers and Publishers
ORLEANS COUNTY MONITOR

issued Every Wednesday and Entered
at the Postoffice in Barton az Second
class Matter
Orleans County monitor. [volume] (Barton, Vt.) 1872-1953, 1922-01-25
Business Directory

JOSIAH a. PhA acoN.
sNENTIsT, BARTON. VT. oFsIcK ~
~ Owens Block.
Orleans County monitor. [volume] (Barton, Vt.) 1872-1953, 1922-01-25
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Every evening, Wilmington daily commercial. (Wilmington, Del.) 1878-1928, 1922-09-23
FAvORs CONTACT SALES.


Personal contract is the most irlpor-
tAnt factor in creating a European
market for American products. accoSt-
Ing 20 r. Harold Brown. United States
Consul In Marseilles. France.
II wish all American business men
who are interested in foreign trade
would realize that" said Mr.. Brown,
~ the Hotel Pennsylvania. IF they
would employ the same tactics in Eu-
rope they would meet with AZ much
success. ] mean by this that instead
of sending literature abroad to mer-
chants, the American should send
representative just as he does in the
United States. hg-Sl &
There are few big American firms
that have done this in France and the
result has been most successful The
Frenchmsn meets 'he follow-up sys-
tenn az much as any one and reitera-
ton and more r~iteration will not fail
90 have it's effect upon him. IL an
American who speaks French fuently
talks TO the French merchant about
the product he wishes 20 soil. the
chances are much greater that the
Frenchmsn will buy the American
goods than II he had merely received
q batch Of literature extolling the
merita Of the product in question.
III 10 true that many American
hrms that have gone 70 the expense
81 having catalogues printed in French
balk a, the Idea Of sending a represent
tsu,e abroad because OF the cost.
Hut from my experience OF many
yesrs In France I think a niue. hap
pier conclusion would be reached by
endcaNorinG to promote our products
by personal contact. New York
Ttmsa.
Every evening, Wilmington daily commercial. (Wilmington, Del.) 1878-1928, 1922-09-23
The Vogue for White Jade is On in Full Swing
No Longer Docs "JadC" Mean
orscn. There Il = White Shade,
a. Well

ONT think that when you ray
ID jade you mean a certain lovely
shade Of green. Or at least
don't think everybody viii know you
moan Ereen.
For at present the smartest thing
In jade Is not grcen--it Is white.
Tho stone we call Jade. you know,
run. from pure white to pure green.
and goes through = great many
STAGES Of combination OF these two
colora And ut tho present time II
II tho pure white Jade that Ii the
smart thing. We still uke green
Jade, and many OF US wea- it In
deSd. II In such a lovely color that
ence knowing II. II L. dimcult To give
II up But just now the STAT thing
to wear = white jade
Jade, OF co1 30, COMM 70 us from
China. sers Tor ages and ages II
has been \ dec1rnble st3rr- But 1t
u an Interesting thing that eNr napr
jade comes from n Spanish. We~4
which In turn fomss from tho Latin
IA word meaning side- Jade WAS
used In Rome. ~ il vas In Greece
and Exypt. and In Rome II WAS sup
posed TO have some medicine quail
tisa II worn. il wan said to curo n
pain In the sids- Hence its name.
Indeed. jads has been found IN
Mexican ruins u ancient civiliIa-
tons and 1t has been found In the
remains Il the lake-dwellers' houses
In Swftzerixnd
But II WAS in China where II WAS
pri1ed and cherished throughout the
Ago.. and II Is therefore from China
that oUr present craze for It has
coma
As to The white tsds, It Is cut In
about the sAme way as tho green
Jade. 1t Is made into earrings and
pendants and necklaces and plaques
Only 1t Is especially to be desired
IS II Is purely white.
Every evening, Wilmington daily commercial. (Wilmington, Del.) 1878-1928, 1922-09-23
If You Save
= Containers

@RACKER boxes of all sizes, IL
I saved with the oil-paper lin
ing, make excellent lunch
boxes for school children. All sorts
Of paper bags may be saved for
putting food away-a head of let.
tuce. some spinach. or any sort Of
greens If put in a paper bag in
your cold closet or refrigerator will
keep fresh and crisp.
II you put rolls in a paper bag
and then close it securely, before
putting them in the oven to heat.
they do not dry out.
Paper bags kept in a convenient
place beside the kitchen sink are
useful containers for the refuse In
the sink strainer.
Large cereal boxes also may be
saved for the purpose of putting
refuse in. AT the end of the day
these boxes or bags may be car
ried to the big can.
Many sorts of spices come in
sifter-top cans which may be
washed and thoroughly dried and
saved. One such can may be used
to keep cinnamon mixed with
sugar for use on cinnamon toast
pancakes and for favorfng baked
apples and apple sauce. For this
you should select can with fairly
large perforations; or the small
perforations may be enlarged BY
piercing each with a small wire
nail.
I Different shaped tin boxes may
be used for cutting out cookies anC
tart shells. A cocoa box OF an ova
shape, for instance, a round bak
ing-powder box, an oblong mustard
box. lend variety to these goodie.
and save the price of cooky cutters
Always, of course. save glas:
jars that have contained honey
mayonnaise dressing, sliced bacon
etc., and be careful TO wash then
thoroughly when emptied and I,
keep them with their covers, 81
that they may be used for jelly o,
pickle containers.
Every evening, Wilmington daily commercial. (Wilmington, Del.) 1878-1928, 1922-09-23

fulls OF cold water. Boil minutes,
stirring constantly. While hot mix
in the butter and set away to cool.
Beat the yolks light, add the sugar.
mixing very thoroughly before
putting In the lemon juice and
grated rind Beat this to stiff
cream and add graually to the
cornstarch milk when latter is
cold. Stir all smooth, put In but
tered pudding and bake until
firm. Cover when done with me-
ringue of whites of eggs.
Lemon Jelly
Soak a package Of gelatine in
two cupfuls Of water, add the juice
of four lemons and little of the
grated peel. Let stand for an hour
then add two cupfuls of boiling
water, three cupfuls Of sugar, and
q pinch of cinnamon II desired
Heat thoroughly and strain through
q cloth into moulds. Preserved
fruit may be moulded with the
jelly.
Lemon Fritters
Mix one cupful of milk with one
egg we'll beaten, with sifted -four
to make batter. and the juice and
pulp OF lemon. Fry by spoonfuls
in deep fat, drain. sprinkle with
powdered sugar, and serve hot
with lemon sauce favored with
the grated lemon peel.
Every evening, Wilmington daily commercial. (Wilmington, Del.) 1878-1928, 1922-09-23

y1U AiAu al SuAuOhb Win AL D.
Ava Jones.
Mrs. Smith had raised her four
children on raw milk. and she
firmly believed that the only rea-
son why they had grown up to be
average sized, healthy boys and
girls was because their milk had
been raw, never pasteurized nor
boiled.
Mrs. Jones had been as careful
to see that no milk ever passed
the lips Of her three darlings that
was raw. II she couldn't get Pas
teurized milk she had the raw
milk boiled, and she firmly be-
lieVed that the only reason that
they had escaped infantile paraly-
sis, scarlet fever, dyptheria, spinal
meningitis and host OF others
Ills was because they had never
imbibed raw milk.
No wonder that Mrs. Brown,
mother of single six-months
babe, was confused. She asked
other mothers of her acquaintance
and she discovered that about half
of them were strongly in favor OF
raw milk, quoted doctors and
nurses. and the other half were
enthusiastic champions Of Pasteur-
lied milk, also quoting authorities
that sounded convincing.
A Confusing Subject
The subject really is rather
conf using. AT least until you get
at the facts in the case. AS one
authority says: Fresh, clean. raw
cows milk is the ideal form OF
artificial food for the human In
FAINT" But perfectly fresh, per.
fectly clean raw milk Is difficult tC
obtain. To quote bulletin put
out by the Children's Bureau OF
the United States Department Of
Labor: "In our large cities
Every evening, Wilmington daily commercial. (Wilmington, Del.) 1878-1928, 1922-09-23

nee you might have felt
distinct prejudice against fin
ishing the wall OF your liv-
Ing room or dining room with a
coat OF oil-mixed paint. Wall
paper would have seemed essen
ual. But paints have changed and
taste has changed.
Tho fact is that the suites In
many OF the very finest hotels re-
Gently built have their walls I'm
bhed with a flat-toned oil paint.
usually in a cream or gray, and
with most decorative schemes
nowadays a plain wall surface is
most desirable.
There are many sorts OF water
mixed paint, too, that are useful
In certain rooms, but should never
be used on hall, bathroom,
kitchen or any room that has very
much wear. They are so easily
water spotted and cannot be
PATCHED up without washing on an
entire wall and painting that wall
all over. Then, too, there is al
ways the danger OF putting the
water paint on at little different
consistency so that the repainted
wall would not be OF exactly the
shade as the first ones. OF course
the advantage of the oil-painted
walls Is that they can be wiped of
with a damp cloth to keep them
free from dust and any real mark
can be removed with a little
securing, soap and water
II lou like a more ornate effect
than be gained by the perfectly
plain you may finish the top OF the
walls with a ..cLciled design, in
contrasting color. For a hall yor
may like to have a dado effect
combining q DARKER tone beneath
and lighter one above
A nursery or any room occupied
by cildren should certainly be fin
ished with an oil-painted wall. No
only Is II so much easier to keel
In condition but a painted wall OF
fers no such temptations for med
dlesome fingers. On the painted
nursery wall you may make ,
stenciled design Of nursery-bool
figures or you may have = borde
Of wall paper cut-outs Of these ig
ures. II should be applied will
glue because ordinary paste woul,
Q not hold over the oil-paint finish
II you like you can shellac owe
II to render il waterproof.
Every evening, Wilmington daily commercial. (Wilmington, Del.) 1878-1928, 1922-09-23

where milk has to be furnished
to thousands Of infants, where II
has to be supplied from q large
number OF small and large dairies
so that adequate inspection is dim
cult, and where Il must be trans
ported long distances and kept for
long time-ordinary raw milk Is
not . safe food for infants"
A recent bulletin from tho De-
partment OF Agriculture points out
the fact that "the practice Of
Pasteurizing milk is growing rap
idly In the cities of this country.
Milk dealers know that milk so
treated keeps better and satisfies
customers, and that 1t prevents
outbreaks Of disease which might
cast discredit on their product and
tnjuye their business.
10 Sure!
So here is . good rule for Mrs.
Brown: II you can get milk direct
from the farm and know that 1t
is very fresh. and perfectly clean,
or II you can afford certified milk
Of the best quality, give your chill
dren raw milk. Your doctor will
probably recommend It for your
baby in infancy, and II you can
AFFORD 1t, give 1t to your older chill
dren. But II you cannot make
sure of the supply-then by all
means give them Pasteurized milk.
Certain baby specialists, granting
that raw milk Is somewhat richer
in certain vitamines, say that any
baby can thrive ON Pasteurized
milk perfectly providing he has
his daily dose OF orange Juice. And
now. you know, doctors are rec
ommending q little strained
tomato juice for babies whose
mothers cannot afford tho luxury
OF orange juice. in and out OF
season.
Even Pasteurized milk may be
dangerous IL you do not know how
1t has been handled or how fresh
it Is. 1t Is q foolish thing to lei
your children drink milk in hotel:
or restaurants without knowing
the source. When travelling 1t II
better to buy the milk In sealed
bottles, then at least yoV know
that there has been no contains
nation In the kitchen. Many Of
the restaurants and dining roomi
on trains and boats supply small
sealed bottles Of milk from well
known diaries, and serve those
small bottles unopened In thu
dining room.
When You're Travelling
J II you cannot be sure of safe
guarding your child In this wa!
, when travelling It is far better t,
resort to one of the milk powder
or evaporated milks. Make sur
that the milk powder 10 made frou
whole, not skimmed milk, and b,
} sure that tho carton In which 70,
buy 1t Is kept closed securely .,
that 1t does not become contami
, mated in any way.
: II you are taking children oil
q motor trip and are not sure o
, the milk supply you will find tina
! milk made by adding water t,
evaporated or powdered milk will
! be safer than other milk bough
there and there on the way.
Every evening, Wilmington daily commercial. (Wilmington, Del.) 1878-1928, 1922-09-23
With Lemon
- for Flavor

= EMONS are always with us. To
be sure, they are sometimes
- expensive. What was il hap
pened TO the Italian lemon crop
last year? Something, doubtless.
for lemons did reach an almost
prohibitiye price. Almost, but
still one could afford a lemon now
and again. And usually they are
we'll within the price OF a modest
household.
The beauty OF them Is that they
are wholesome and we'll liked, and
that they may be kept on hand
without danger Of spelling.
Here are some good winter
recipes calling for them:
Lemon Pudding
One cup sugar, 4 eggs, 2 table,
spoons cornstarch, lemons, juice
OF both, granted rind Of one, l
pint milk, i tablespoon butter.
Heat the milk to boiling, stir In
cornstarch. wet with few spoon
Every evening, Wilmington daily commercial. (Wilmington, Del.) 1878-1928, 1922-09-23
The Chfldrcn's Table

When you can afford 70 thin
table is set in a chiIdren's dining
room. q is more customary here
TO have the children's dining room
near the adult dining room and
not wing OF the upstairs nursery
in English fashion. Sometimes the
breakfast room IS devoted 10 the
children's meals. OF course there
Ia the difficulty that II Is not en-
tirely easy TO wait on a very low
table. From the point Of view OF
mother or nurse the trick OF hav.
ing children sit on high chairs with
legs dangling Is easier. But from
the child's point OF view a tiny
chair and table IS far better.
Sometimes the children's dinina
table is placed at one end of the
regular room, where children can
be watched and their manners
supervised by adults, without the
discomfort all around of havinl
them eating at the same table.
You might as well settle the
problem once for all by elimiuat.
OIL
even the dolly at the chiidren's
table. Remember that children
are little savages, and savages
never dreamed of table cloths on
such devices. They are details oil
civilization and very recent civili-
cation at that for most of u.s. Have
the little table finished in good
hard enamel paint and wipe IL on
after each meal. II spilling oc-
ours in the course OF a meal IL
will be far simpler to remedy thai
II a cloth or dolly has to DO rs
moved.
Gray and Blue FURNISHINGS
One clever young mother has .
little children's dining room open
ing with wide doors from the reg
ulsr dining room. II is in a nook
that was once a little breakfast
room with sunny exposure
This nook has been finished with
gray paint and soft blue. with a
touch or two Of orange. There
are blue and white curtains at the
window and the little table and
chairs are enameled gray. The
porridge bowls and plates used BY
the children are of very heavy graz
and blue creckery-the sort that
our grandmothers used in the
kitchen for mixing cakes and hold.
ing butter. There are also mugs
OF this heavy ware. At one end oil
the room there Is little cupboard
painted gray. placed fairly low on
the wall. 1t contains shelf room
for the little dishes with hooks "a
hold the mugs. In the same cup.
board is room for the spoons
knives and forks used by the chill.
dren and for the few other aces
sories that might be needed TO sci
the little table.
J The young mothers plan was e
have the floor tiled In old blus
tiles, but this she could not AFFORD
So she had the floor laid with 8
heavy linoleum IN soft blue and
gray checks which is fitted clos.
, TO the mop board on all sides
, Needless to say. no rugs are used
1t Is the simplest matter IN Ri,
world to brush up crumbs aftsl
each meal and to mop the roou
thoroughly two or three times {
week.
Every evening, Wilmington daily commercial. (Wilmington, Del.) 1878-1928, 1922-09-23

High collars appear on street
gowns and blouses. on short Jackets
and long coats. but the extreme de-
colletage has reappeared on evening
gowns The. square opening is feat
ured on blouse5 and frocks for the
day. The deep U-shape opening Is
extensively used at back OF evening
gowns. The bateau necklinA con-
tinues, but In a slightly different
line. 1t is shorter on the shoulder.
Every evening, Wilmington daily commercial. (Wilmington, Del.) 1878-1928, 1922-09-23

Short sleeves continue on formal
afternoon frocks. but long siseyNs
are bound to win out. An Par1s
dressnlakers feature them. Srms
end In circular rufies. a. Jvuny
makes them Others have wrinxi.d
glove effect reaching over the hand.
Separate sleeves are not used
Every evening, Wilmington daily commercial. (Wilmington, Del.) 1878-1928, 1922-09-23

malade Jar. For know. II by
- chance you thought orange
marmalade was the only sort worth
while. that there arc many other
sorts equally delicious. Hero are
some Of them. all worth trying:
Ounce Ma<malado
Use fruit that II fully ripe; paro,
quarter and coro It: boil tho cores
with as many teacups Of water as
you have pounds Of ounces: whom
they arc soft, mash them. and strain
the wator from them. and put 1t to
tho ounces: boil these until they
are soft enough to mash them One:
rub them through a sieve; put to
tho pulp as many pounds Of sugar
as there were ounces; stir them to-
gether, and set them over a gentle
fire until tho liquid Will fall from a
spoon like jelly. or try some in q
saucer. II It jellies when cold, 1t il
enough.
Put II in pots or tumblers, and
whom cold cover with parafnne.
Peach Marmalado
Peel ripe peaches. stone them. and
cut them small; weigh three-quar-
tors Of q pound Of sugar for each
pound Of cut fruit. and q teacup of
water for each pound OF sugar; set
1t over the fire: when II boils. skim
It clear. then put In tho peaches, let
them boil quite fast; mash them
nns, and let thcm boil until the
whole II q 1eIlied mass. and thick
then put It in small Jars or tum-
blsrs: whom cold. cover with paraf-
nne.
I Half . pound Of sugar for a pound
OF fruit will make = good but not &C
rich and thick marmalade.
Wild Grape Marmalade
Take the wild green grapes, cut
open with = small knife and remove
tho seeds. Allow q pound of sugar
to each pound Of fruit. Put the
grapes in the preserving kettle with
= little water and boil twenty min
utss. Add tho sugar and cook unit
drtso poured In q cold saucer viii,
hold Its shape. Remove at once and
pour in cups or glasses,
Arizona Orange Marmalade
Wash thoroughly, using a scrub.
bling brush In tho operation. one
dozen oranges and half a dozer
lemons. Slice thin and remove tn,
Every evening, Wilmington daily commercial. (Wilmington, Del.) 1878-1928, 1922-09-23
FOR THE MARMALADE JAR

seeds Pour ono gallon Of cold
water over the sliced fruit, reservfng
| little to cover tho seeds. Soak all
for thirty-six hours. Strain OF the
water from the seeds, add to the
soaked oranges with an equal
amount sugar and cook for two
hours, stirring frequently. This Is
not as bitter as the ordinary mar
malade. while the gelatine Of the
seeds adds a richer body to the mar
malade. In making any kind Of
marmalade do not allow It to over
cook. which spoils tho clear golden
tint 50 desirable.
Plum MarmalAdo
Remove tho stems, skin, and
stones from the plums. Use three
quarters OF a pound OF sugar and a
teacup Of water to q pound Of the
fruit Boil one hour; skim, and stir
often to prevent burning.
Pineapple MarmalAdc
Use perfectly ripe sweet pines.
Slice and pare. then cut into small
pieces. Allow three-fourths pound
sugar to each pound fruit, mix in
granite or porcelain bowl Ind let
stand over night. preferably on ice.
In tho morning take from ice, and
cook gently for an hour. At tho
end Of this time press through q
| fyyrt
potato masher. Replace on stove
! and cook An hour longer until clear
and golden in color. and until 1t
curls gently when the finger Ia
, thrust through 1t. Place In small
jars.
i Raisine a. IA
: To make this famous French mar
: mslade allow an equal weight OF
grapes and pears. Cook the grapes
l in little water until soft. then press
D through cOlander to remove the
seeds. Add the pears. cored and
sliced. and simmer until thick. stir
ring almost constantly. When thick
sweeten to taste. scald. strain
t through a colander and can.
r Apricot Marmalade
D
Choose ripe luscious fruit; pare
: and remove the stones; weigh. and
I put into = saucepan with sufncient
] water to prevent burning; stir FIRE.
Quenuy until soft; then mash
smooth with a wooden spoon and
add three-fourths OF q pound OF
granulated sugar for a pound OF
fruit; boil slowly fifteen minutes
: Put in small glasses. cool, and cover
. with paraffine. Some cooks add 8
n little lemon juice to peach marina
a lade
Every evening, Wilmington daily commercial. (Wilmington, Del.) 1878-1928, 1922-09-23

Arizona Orange AIarmalade

Wash thoroughly. using a scrub
bling brush In tho operation. ono
dozen oranges and half a dozen
lemons. Slice thin and remove the