davidaulloa/AmericanStories huggingface dataset:
The Colorado statesman., 1924-01-05

ness and what can be more important
than the feeding and building OF good
strong bodies? Every home has lts
own problem; the children have milk
hot or cold; grandmother is not al
lowed to drink coffee; father wants
coffee and wants 1t strong, well made
and hot; mother doesn't care for choc-
olate or cocoa daily, so she has her
cup of tea. 1t is the fact tnat In
dividual habits so differ and human
idiosyncracies are so common that a
uniform menu is not TO be considered
in many homes however, let us re-
joice that the constant teaching along
this line is bringing results and we
will find perhaps, in a few hundred
years, people who will be able to
eat and enjoy eating with comfort
any food that is good and wholesome
and adapted to the age and occupa-
ton of the individual.
Sauerkraut and Spareribs.-A good
canned kraut may be bought now SO
that one may have this dish at any
time that the family wishes 1t. Take
one quart of kraut and a common
sized sparerib, well seasoned-try to
get one with some meat left on the
bones and not, as a dear old lady
once said: zone that has been sand
papered." The bones, of course. give
flavor, but we all enjoy a few mouth
fuls of the sweet, tender meat that
clings to them. Roll the sparerib
around the sauerkraut and place in
roaster, well covered, to roast in a
moderate oven for three hours at
least. Some people like to add
grated apple or chopped raw potato
to the kraut to modify the flavor-that
is as one likes. A dinner thus pre-
pared will not scent the house as
cooking it in a kettle does. One may
use the fireless cooker, heating both
stones to glowing heat, place potatoes
in the roaster with the meat and cab
bage and go away for the entire half
day, knowing that dinner Will be
ready, hot and well cooked.
A cupful of finely-chopped salt pork
added to one cupful of molasses, some
well-soaked dried apples, a few rails
ins, spices to taste, all heated to the
boiling point and added to egg and
flour with baking powder, or to a
cupful or two of raised bread dough,
will make good cake which will i'm
prove with age.
The Colorado statesman., 1924-01-05

which has been softened in warm wa
ter. Add one-half teaspoonful of salt
and two tablespoonfuls of -four to
make drop batter. Prepare this
sponge at six o'clock and about ten,
knead down into smooth ball; but
ter the bread bowl. set in u place not
too warm, cover and let stand until
morning. The first thing in the morn
Ing. If 1t Is very light, cut down with
sharp knife. Set in warm place
and let rise. When again light cut
down and upon the next rising the
loaf will be very tender. A few ta-
blespoonfuls of fat may be added to
the sponge If desired, making a more
tender loaf. Now knead, make into
any desired breads. For rolls very
nice one is the clover leaf Break of
bits of the dough, add a little butter
or sweet fat, roll into small balls and
place three in each gem pan. Set to
rise until very light and bake in a
quick oven.
If time is short, make the old-fash-
ioned biscuits, plnching off enough
dough for each; roll into a ball and
place closely together in creased
dripping pan. Pierce with "A fork and
set in very warm place to rise; when
more than double in bulk, place in a
very hot oven, then lower the heat to
finish the baking.
For a busy housewife. the loaves of
bread may be nodded, making two or
three, baking in one pan or in individ-
ual pans and enough dough will be
left for a good-sized tin of biscuit, or
small one and a coffee cake. For
the coffee cake be sure that a good
cupful of sponge is used, add one-half
cupful of sugar, an egg, and one-half
cupful of shortening. Mix well, place
in well-buttered pan adding raislns,
grated lemon rind or currants. Spread
with butter, sprinkle with Il mixture
of brown sugar and cinnamon, and
when very light bake in a moderate
oven.
For finger rolls, add a bit of butter
to small ball of the dough. then roll
on the bread board, shaped into long
roll. Place in buttered bread-stick
pans or in common dripping pan ;
when light bake until brown.
The Colorado statesman., 1924-01-05

cooked may be served as creamed, in
a white sauce ON well-Uuttered toast
some morning for breakfast or some
evening for supper. Chicken salad
too, is always "A welcome one, and a
very little chicken may make a few
small servings.
Chicken and Oysters.-Make cream
sauce using two cupfuls of cream, one
fourth of a cupful each of butter and
flour cooked together and well-blended,
then the cream is added. Season with
one-half teaspoonful of salt and one
eighth of a teospoopful Of pepper; add
two cupfuls of diced cooked chicken
and a pint of oysters that have been
cooked until plump and the edges
curled Serve sprinkled with one
third of a cupful of chopped tender
celery.
Chicken in Baskets.-To three cup
fuls of hot mashed potatoes add three
tablespoonfuls of butter, one teaspoon
FIJI of salt, the yolks of three eggs
slightly beaten and enough milk to
moisten. Shape in the form of bas-
kets with a pastry tube. Brush with
a beaten egg white and brown in the
oven. Fill with crenmed chicken.
Form handles for the baskets with
parsley. Fill the hot baskets with hot
creamed chicken. Creamed sweet
breads, mushrooms or any creamed
dish may be served in such baskets.
Chicken Warmein.-In the broth in
which a large chicken has been
cooked, cook three punches of celery
oil put
move the vegetables to hot double
boiler, add two cupfuls of finely-cut
chicken and cook enough noodles to
serve the family. in the same broth
Serve noodles on hot plate, over them
the celery, then on top the chicken and
garnish with very small croutons.
Serve all hot.
The Colorado statesman., 1924-01-05

One of the curious superstitions
of friendship is that we somehow
choose our friends. To the con-
noisseur in friendship no idea
could be moro amazing and incred-
ible. Our friends are chosen for
us by some hidden law of sym
pathy, and not by our conscious
wllls.-Randolph S. Bourne.
The Colorado statesman., 1924-01-05
CUP CAKES ARE FINE FOR TEA
Night Supper-Many Kinds of
Frostines Good.

Make cup cakes for change instead
of layer cake and serve them with
afternoon tea, for lunch, or Sunday
night supper. Frostings of many kinds
are acceptable but none are more
wholesome or better liked than those
favored with orange juice and rind.
Cup Cakes.
q cupful butter or 1 cupful milk
other fat cupfuls flour
cupfuls sugar 3. tie a spoonfuls
eggs baking powder
Mix according to the usual method
for butter cakes, and bake in gem
tins. This recipe should make "a
cakes. The following frosting is rec
ommended by the United States De-
partment of Agriculture as a means
of using orange juice and uncooked
yolks of eggs:
Orange Frosting.
2 tablespoonfuls Yolk of one egg
orange juice c n e toner's
Grated rind of one sugar
orange
Let the rind stand in the orange
juice for IS or 20 minutes Strain and
add the yolk of the egg TO the juice,
mix thoroughly and add confcctioners'
sugar gradually, beating thoroughly
until OF tie right consistency to
spread.
The Colorado statesman., 1924-01-05

pared by the United States t
other products handled by the green
instead of count
habit of handling by the dozen still
difference the
upodate cookooks viii call for
white
han a
dealers that a
big
selling
sorting and grad
the big for
The Colorado statesman., 1924-01-05

at night. a cup
full of liquid is
supposed to make
an ordlnary-sized
loaf. To a pint Of
milk add a pint OF
b oiling water,
cool and add the
compressed yeast.
The Colorado statesman., 1924-01-05

Der used is poplar, which came from
our farm. The doors of the top sec
tion are made of screen wire. The
total cost, including wire, latches,
hinges and oilcloth, did not exceed
$40. The tools used in making the
cabinet were hand saw, hammer and
draw-knife. My cabinet has double
advantage over many l have seen. in
that it is rat-proof and roach-proof."
With her husbands assistance Mrs.
Leavelle has added to their home,
since joining the Home Demonstration
club, kitchen sink made of wood and
lined with sheet iron, barrel for
water tank, fireless cooker, baby
bed and library table. The making
of these articles has saved them
money and Mrs. Leavelle is very proud
of them.
The Colorado statesman., 1924-01-05

This will also be enjoyed by others
who are able to provide it: Take a
large-sized granite pan-the size used
will be modified by the family. Slice
enough potatoes, rather thin, to nearly
ill the dish, season well with salt and
pepper and then sprinkle over the po-
tatoes thinly-sliced onion or two.
Place over the potato and onion, a
close covering of pork chops. season
well on top and put into moderate
oven, allowing two hours for good
sized pan. Bake until the chops are
brown on top, turn them and season
again and finish browning by setting
the pan under a gas flame II one Is
convenient; otherwise finish cooking in
the range.
Savory Pork.-Cut TWO pounds of
fresh ham into one-half inch slices
Trim off the extra fat and fry for ten
minutes in hot frying pan. Add two
slices of onions, one cupful of tomatoes
one shredded green pepper, and cook
five minutes. Add one-fourth of cupful
of flour and just waLer enough to COW
er. Season and cook closely covered
for twenty minutes. Just before serv.
ing add two cupfuls of cooked spaghet-
fl. Arrange the ham on a platter with
the spaghetti surrounding it.
stuffins for Veal Roast.-Mlx one
half pound of sausage with one-half
pound of fnely-chopped pork and "A
few mushrooms. Add a well-beaten
egg. a little onion juice or scraped
onion, salt and pepper to baste. Mix
well and insert in pocket made by
Sitting the meat near tie bone.
Pork Chops.-Place pork chops in
irving pan. adding just enough water
TO cover the bottom of rhe pan. Par
boil. turning often until the chops are
yell-scalded and the water is evap-
grated. Now season ana brown. The
.hops will be well cooked and moist
The Colorado statesman., 1924-01-05
Che Kitchen
Cabinet
oOooOOOOOOOO OOOOOoOoOOoOOOc
tG' I'-r. western Ne~s.spvr Onaon.J

A few can make money by
shrewd trading, or by improving
some unusual opportunity. but the
majority OF men can hope to amaBs
wealth only by self-denial and
harl, persistent toil.-Clyde Davis.
The Colorado statesman., 1924-01-05

ITUIH IIIVdIS' 0NtI
with the best pos
sible management
The following viii
perhaps be sug
gestiye of what
may be done witt
certain foods
Chicken that Is
The Colorado statesman., 1924-01-05

oh. hour of all hours the most
bless'd upon earth,
Blessed hour of our dinner.
Digestive cheese and fruit there
sure will be.
The Colorado statesman., 1924-01-05
The Kitchen
Cabinet

90. lJz4. wes,ern newspaper Un.On.J
Whose findeth n good wife, find
eth a good thing and obtaineth
favor of the Lord.
The Colorado statesman., 1924-01-05

IIIN Tut USNU 70 n
gravy and both served
with b a k e d potatoes,
makes u fine, tasty meal
on IL cold day.
Here is q dish which
provides the meat and
vegetables for the whole
meal:
Farmers Meat DISH
The Colorado statesman., 1924-01-05

In mono [ o n o u 3
routin e, I Il a I
makes menu-mak-
ing such a burden
to the av er a g e
housewife. o n e
must be system
attic in menu-mak-
ing as in any bust
a
The Colorado statesman., 1924-01-05
YEAST BREADS

A third of yeast cake or less may
be used when setting small sponge
The Colorado statesman., 1924-01-05
wARMEp-oVER DISHES

During the season of entertaining
there is always much that is left over
The Colorado statesman., 1924-01-05
EVERYDAY GOOD THINGS

1t isn't the things we do, but the
fact that they must be done each day.
The Colorado statesman., 1924-01-05
HAVE A DISH OF PORK

A few slices of sweet side pork cut
rather thin and fried golden brown.
tho fot ucad m mako n
Evening star., 1924-12-07

short visit in Alexandria have gone
to Richmond, where they have taken
an apartment for the Winter.
| Mrs. Clyde Payne and her children
are the guests of Mr.. and Mrs. b.
| w Trainum in Strasburg.
Miss Louise Redmond and R,r Mar
vim Redmond have returned from a
visit to their aunt, Mrs. T. w. Vad-
dell in Lorton. Va, accompanied by
their cousin. Miss Viola Waddell.
Mr.. and Mrs. Ernest Reese of Rich :
mond were guests for a few days last
week of their cousins, Mr.. and Mrs.
w. W. Whittemore.
Mr. Harry Coleman has returned
from a visit to Mr.. and Mrs. Richard
Campbell in Strasburg, Va.
Miss Ruth Sangster is again at her
home in Burke. Va, after visit to
Miss Tracy Gaines.
Mr.. and Mrs. G. NJ. Finch and their
children were guests last week of
Mrs. Finch's parents, Mr.. and Mrs.
PETER in Strasburg, Va.
Lieut.. William j. Morton, ir., L. S.
A.. and Lieut. Howell Dean of the
Engineer Corps of Camp Alfred Vail,
y. j., spent the week end wIth the
formers parents, the Rev. and Mrs
William jackson Morton, at Christ
Church Rectory.
Miss Louise Cronin of Worcester
Mass. and Miss Louise Taylor OF
Berryville, Va, have been the guests
of Mrs. Albert ID. Brockett on North
Washington street.
Miss Agnes Barbour and Miss Pat
tie Barbour of Roanoke were guests
last week of their brother-in-l law and
sister, Mr.. and Mrs. Charles F. Hold
EN-. in Rosemont.
Miss Ruth lie Hew and Miss Page
Buddin were among those who at
tended the Thanksgiving foot bal
game and dances at the University OF
Virginia.
Mrs L. II. Painter and Mrs. David
Scott Thorburn of PEBBLES, Scotland
spent the past week end with Col
and Mrs. Henry c. Jewett. at their
country place. Warwick, near town
Miss Elizabeth Boothe has returned
from visit to her uncle and aunt
Mr.. and Mrs. Lanier Mckee, in New
York city, and was one of the party
which included Mr.. and Mrs. Gard
ner L. Boothe, Miss Kitty Reese, Mr.
and Mrs. Henry O'Bannon Cooper and
Capt. James :. Douglas, L. S. A., who
went to Charlottesville for the game
between the University of Virginia
and the University of North Carolina
on Thanks sgiving day.
Miss Phoebe Waight Fuller and
Miss Eleanor Lind have returned 10
their homes in Washington after a
visit to Miss Nancy Mccormick Wat
ties, on Prince street.
Miss Fannie Harris OF Richmond is
visiting Miss Roxie Brawner.
Miss Mary Rebecca Davis of Alex
andria, who is attending Virginia Inter
mont College. Bristol, Va. spent the
Evening star., 1924-12-07

nephew and niece, Mr.. and Mrs,
Monroe Nash, in Portsmouth, Va.
Mr.. and Mrs. Harry Hammond spent
the past week in New York City.
Mr.. and Mrs. r. NJ. Hillyer were
guests for the week end of the latter's
mother. Mrs White, in Annapolis
Junction, Md.
Rev and Mrs. r. a. Mckay left
Monday for Hampton, Va, where Mr..
Mckay will assume the pastorate of
the Baptist Church of that place.
Mrs John Armistead Carter and
Miss Ashley Christian Carter of Nor
folk are the guests of the formers
parents, Mr.. and Mrs. Phineas Janney
Dempsey, on South Fairfax street.
Mrs. Hugh Mcclure entertained the
Tuesday Afternoon Bridge Club last
week at her home, on South Washing
ton street.
Mr. and Mrs. Jacob l.. Baugher
have issued invitations for the mar
riage of their daughter, Miss Iva
Clinton Baugher, to Mr. Francis Lee
Summers, son of Mr.. and Mrs. G. j. w.
Summers of Alexandria, Wednesday
evening, December II, at $3.50 o'clock
in the First Presbyterian Church,
Staunton, Va. Mr.. Summers is
graduate of the Virginia Military In
ana is NOW dH ot tii'
Staunton Military Academy.
Miss Katherine Thompson has re-
turned to her home, in Culpeper, after
visit to Miss Virginia Wilkins at
her home on Cameron street.
The marriage of Miss Rose Virginia
Fannon, daughter of Mr.. and Mrs
Thomas j. Fannon, and Mr.. William
Eugene Lambath of Washington, took
place in st, Mary's Roman Catholic
Church, Wednesday morning, Novem-
Der 26, at 9 o'clock. The ceremony
was performed by Rev. Luis Smet.
The bride walked with her father
and wore her travelling dress of rust
Bengalese trimmed with fur and
rust velvet hat. She carried a cluster
of Mrs Coolidge roses and orchids.
The matron of honor, Mrs. Hugh B.
Smith, wore a gown OF brown silk
and a brown hat and carried yellow
chrysanthemums. Mr.. Hugh r. Smith
was best man for Mr.. Lambeth. Fol
lowing the ceremony an informal
breakfast was served at the home Of
the brides parents, in George Wash
ington Park. and later Mr.. and Mrs.
Lambath left for a, trip to New York
and Atlantic City.
Mr. and Mrs. Frederick Baier left
last week for Concord, Tenn, where
they will make their home in the
future
Mr. and Mrs. Robert S. Barrett have
returned from an extended tour
through the country. While in New
York they were guests of their sons
and daughters-i in law. Mr.. and Mrs.
Tupper Barrett, in Port Washington,
Long Island. and Mr.. and Mrs. Walter
Barrett, in Brooklyn.
Evening star., 1924-12-07

recent holidays with Miss Amanda Po-
teet at her home, in Roanoke.
Mr.. Edward Green of Washington
Va, was the guest last week of his SON.
in-law and daughter, Mr.. and Mrs.
Charles w. King, on Cameron street.
Miss Anne Brook Fogg has returned
from a visit to relatives in Orange. Va.
Lieut.. c. c. Chauncey. Aviation Corps.
L. S. A, was the week end guest of his
aunt, Mrs. Leonora Fugitt.
Miss Pansy Ayers left Saturday for
Daytona, Fla, where she will spend the
Winter
Mr., and Mrs. John b. Gordon, Mr.
and Mrs. Nelson Tayloe Snyder, jr. /:
Miss Margaret Robinson, Miss Pearl
SchN arzmann, Miss Lillian Schwarz-
mann, Miss Rosa Pealie and Mr. Neville
Peake were among the large number to
go from Alexandria for the Army-Navy
game in Baltimore Saturday
Mrs. George r. Hill has closed her
house, on South Washington street, and
will spend the Winter with her son-in-
law and daughter, Mr.. and Mrs. NAL
colin Westcott Hill. near Baltimore.
Miss Catherine Reardon of william
and Mary College and Miss Lucy Rear
don of the University of Virginia spent
the week end at their home, on Prince
street
Miss Maria Williams and her guest,
Miss Kathryn Ramey, have returned
to Visitation Academy, Frederick, Md.
after spending the recent holidays
with the formers parents, Mr. and
Mrs. Charles Il. Williams, on King
street.
Miss Leah Jones has returned from
a visit to relatives in Edwards
Vile, Va.
Rev. and Mrs.. T'~ank A. Killmon
have returned from "a visit to the
latter's sister, Mrs. Wilson X. Penn,
in Baltimore, where they were Joined
by their daughter. Miss Dorothy
killmon of Dickinson College, Carlisle,
Pa. Mrs. Eillmon has just returned
from visit to her son-in- law and
daughter, Mr.. and Mrs. william Gano
Wright, in New York City.
Miss Lila Sinclair of Naxera, Va,
was a recent guest of her sister Miss
Martha Sinclair, at Agnes School
Mr.. and Mrs. 7. NJ. Yates Of New
York are the guests of the formers
brother-inlaw and sister. Mr.. and
Mrs. r. 3. Brant, in Rosemont.
Mr.. and Mrs. John Walton Tulloch
have returned from their wedding
trip, which they spent in Floyida-
Mrs. II. A. Bales and Mr.. Richard
Bales were guests last week of the
Mr.. and Mrs. r. c. Horner, in Bristol,
Tenn.
Mrs. c. A. Strauss is visiting rela-
tives in Bubois, Pa.
Miss Julia Duncan. who makes her
home in New York City, is spending
month with her parents, Mr.. and
Mrs. James NJ. Duncan, on Prince
street
Miss Kate Monroe is visiting her
Evening star., 1924-12-07
ALEXANDRIA SOCIETY

The Thanksgiving dance of the Old
Dominion Boat Club was chaperoned
by Mrs. Walter T. oliver of Fairfax
Mrs. Isaac Gregg, Mrs. Raymond Hui
Hsh, Mrs. William IT, Thomas and
Miss Ruby Thomas. Those dancing
were Miss Katherine and Mr.. Robert
oliver of Fairfax. Miss Betty Brown
Miss Orzelle Dance, Miss Kitty Baer
Mr.. Donald Lee, Mr.. Travers Fletcher
Mr.. Peter Schreiner, Mr.. Murray Fletch-
sr and Mr.. Charles Footer of Washing
ton. Miss Charlotte kemper. Miss Inez
Moore, Miss Genevieve Shepperson,
Miss Mary Hunt Roberts. Miss Mabel
Blunt, Miss Susan Leary. Miss Doro
thy Morton. Miss Margaret Moore,
Miss Louise Thomas, Miss Amelia
Jones, Miss Annabelle Coffman. Miss
cora Pullman. Miss Hilda Pullman,
Miss Jeanette West, Miss Eliza beth
Warwick, Lieut.. William j. Morton,
.. :. A: Lieut.. Howell Dean, L. 5. A.
lieut.. Bailey, L. :. NJ. c.; MIR. John
Sherman Fowler. Mr. William Mon
cure. Mr.. Stanley King, MIR. Arthur
Rector, Mr.. Robert Wheat, Mr. Jack
Moncure, Mr.. Browse Burke. Mr..
Armistead Boothe, Mr.. Robert Whit
ton, Mr.. Dallas Rand. Mr. Richard
Ross, Mr.. Lionel Beeton. Mr.. Norman
.awyer. Mr.. Malcolm Moore, Mr.. AL
con Ayers, Mr.. Clinton Parker, Mr..
Reunett Moore, Mr.. Charles Keegan.
Nr Dickerson Jenkins, Mr. Edwin
Pierce, Mr.. Brooke Howard and M
William Taylor.
Miss Katie Uhler has returned from
visit to Mr.. and Mrs. Charles H.
Parsons in Spring gfield, Mass
Mrs. Lewis Cheeseman and her two
sons, Lewis and David. who have
been visiting her mother Mrs Ed
ward 5. Fawcett, on Prince street for
two months, have left for Felsmere.
Fla, to join Mr.. Cheeseman.
Mrs. Albert Doyle Brockett enter
tanned a tea Tuesday afternoon at
her home on North Washington street
in honor of her. cousin, Miss Clara
Nourse, and her guest, Miss Eliza beth
~2Nlor of Danville. Va.
Miss Dorothy Tazewell King has
returned from visit to her uncle
and aunt, Mr.. and Mrs. Charles HUI
hsh. in CharlottesviIle.
Mr.. and Mrs. G. A. Hammer. Miss
Lee Warren Hammer and Mr.. Charles
II. Hammer have returned to their
home in HarriSonburg. Va. after visit
Ing Mr.. and Mrs. Hammers son-in-
.aw and daughter, Mr. and Mrs. Mar
shall Shuman.
Mrs. Carl Burtsfeld is the guest of
her parents, Mr.. and Mrs. ]. + Finch
IN Strashurg. Va.
DR.. and Mrs. William Morgan
Smith have closed their country place
Rosemont, near Berryville, and after
The Washington times., 1924-05-22
By FAY KING.

NEW YORK, May 22.-WeII, /
certainly had a grand time yester-
day talking over ''the good old
days" with a bunch Of my old
pals from Cheyenne, Wyoming
You've probably noticed q
bunch Of guys around town wear.
ing the big white cowboy hats!
Well, there's about q hundred and
fifty or more Of 'eIn in town
waiting for the whole bunch to
get here, and on Saturday they
sail for London, wild horses and
all, on q special ship that's been
chartered for two months. They
are going over to take part In
Tex Austin's roundup
And believe me, buddy, they
are taking wardrobe along that
win knock the Prince Of Wales
eye Quit
You never saw such shirts!
Hot stuff
Mrs. Elliott was showing me
some Of 'em that her husband
Verne had made for the occasion
and you can't look at 'eIn long
without sun glasses!
Did you ever get q postal card
from q friend who was in Chey.
enne, showing q cOw-puncher
riding the wind out of big buf.
falO? If you did, the guy on the
buffalo Is Verne! Verne and his
brother Jack have COPIED about
everything in the way of silver
trimmed saddles and engraved
spurs that you can win for stick
ing on q suffering steed out on
the prairie!
I'll never forget the first time
I went to a roundup at Cheyenne.
was perched up in the grand
stand alongside Jack and Verne's
old dad, and what q grand old
man he was! His face was
weather-beaten and tanned. aud
he could ride in his day, too. He
was q quiet, littletallxing guy.
like most men are out that way.
was watching Verne busting q
particularly tough sky gT1azer
when the horse keeled over and
l yelled. but his wife and his dad
JUST S6t anu SsAlu uOtttIuk. A1O
killed. He's killedv' / cried. and
then old man Elliott took his
cigar out Of his mouth and look
ing at me with q twinkle i'm his
eye said, soft and drOll like:
III, they can't kill him. he's
my bOy!"
Dads gone now to Join his old
pals riding the Big Range!
You'd think those big ten.gal-
lon hats are heavy on your head.
now. wouldn't you? Well take it
from me, they're q lot lighter
than these boyish bob bOnnets us
girls are wearing! But they cost
q lot moro! Those cowboys don't
think thing Of paying anywhere
form tweny-fOur bucks to eighty
five dollars for their millinery
and every mothers son of 'em
owns from two to ten hats.
The great big ones are the
formal dressy hats, but they have
'em all sizes, and the halter out
in Cheyenne has 'em made to