davidaulloa/AmericanStories huggingface dataset:
New Britain herald., 1926-04-23
ton and enthusiasm, and somewhat vigorous assertions of hope,
 Words Are ApplaudCd

'tlon and enthusiasm, and somewhat Vigorous assertions of hope,
 Words Are Applaudcd He utters words which may as tonish us, who are not under the same conditions and have not tho sane needs, but l stick 10 realities, and the diplomatic conversations show a great spirit Of cooperation between the two peoples" "I have always told the Italians; , Come amongst us--you will be re- ceived as racial brothers who mixed your blood with ours on the battle fields, I see great future of col- Liberation between our countries, without q hitch"
 Tho chamber upplauded.
 "Wo have certain problems 10 solve" NJ. Briand resumed. "We shall solve them amicably," 1 Replying to an interpolation con- corning tho league of nations policy, line premier said the recent assembly 1 had shown that there were no small peoples" left. and that any nation might assert its will. before which all ought 10 bow.
 "Tho spirit of equality Of the league of nations makes progress daily" he asserted. "Eycnts, far from shaking my confidence in the league. tend rather to confirm it,"
 Referring to the great franc coun-
  ,iorfci'ing case in Hungary, ho said: "Tho Hungarian peoples haro proved their ardent desire 10 shed light on the case We will see if the facts correspond 10 that desrc--if the penalties are susceptible of satisfy Ing us. But if it is not so--Which | do not bcliovc--we cannot content ourselves with q mere appearance or justice nor lack of it, and will have to resort to an international tri- hunal. but we hope the penalties will he satisfactory"
 The chamber adjourned until 3 ?.
New Britain herald., 1926-04-23
OPTIMISTIC AGAIN
Believe Now That RifIian War Win
 Be Settled At CnnfcrCncc

Oujda, Mocorro, April 2S (P>--Op- timisrn again is rising In connection with the attempt 10 bring about peace in Morocco between the Fran co-Spanish forces and the insurgcnt Moroccan tribesmen.
 Those acquainted with the work Ing Of the Oriental mind say that thus far the progress made is rcla- lively great, The" assert that the RiGrian delegates arc not used 10 treating with Europeans and are shy and distrustful, but that this feeling
New Britain herald., 1926-04-23

ecticut company's lines and church services will start an hour earlier than tho winter schedule. The New York. New Haven and Hartford railroad trains will set their sched ules ahead an hour while other places are expected 10 turn their clocks ahead,
New Britain herald., 1926-04-23

Is beginning to wear off, thanks 10 the straightforward and patient at- titudo of General simon, head of the French peace delegation, and the spanlards, and that a satisfactory agreement ultimately will be reach- cd,
New Britain herald., 1926-04-23
FLOODS IN MOSCOW

Moscow. April g P'-Ico jams in 'ln river Moskya have turned f out Of ifs hanks and the low lying quar- tors of tho city are flooded. Several factories are inundated and the water continues tu risn.
New Britain herald., 1926-04-23
DAYLIGHT SAVING SUNDAY

On Sunday. April 25, all New Britain will go onto daylight saving schedule. Business places which remain open Sunday will open an hour earlier, trains on the New Ha- ven railroad annd cars on the Conn
New Britain herald., 1926-04-23
c. c. BILLINGS DIES

New York. April 23 RI-corne. Illus CannelC Billings. former first commissioner of patents at Wash ington died suddenly at his home here late last night of acute indi- gestion. Ho was 62 years old,
New Britain herald., 1926-04-23

ruler of New York lodge. and chair man of the Leach memorial com mittee, will deliver tho oration,
Evening star., 1926-06-04
See That Family Drinks Water.

When our colonial ancestors boas
Of the fact that the beer made In the
new settlements was so good that they
were no longer forced to run the risk
Of fnjuring their health by drinking
water, they. of course. were tn be ex-
cused on the ground of ignorance
They hadn't been told by scientists
and doctors how necessary plenty Of
water Is to the welfare Of the human
system. If they didn't insist that
their children drink a certain amount
of water every day, they weren't to
be blamed, were they? They gave them
cider or beer instead to quench their
thirst and never drea med that some
Of the maladies of childhood We're at
tributed to this source. Such things
were a dispensation of Providence
or. perhaps. the working of the evil
one, or a bit of witchcraft.
Besides, maybe water in those days
wasrt the most wholesome Of bev.
erages. 1t may sometimes have
shielded typhoid and other vilIainous
germs. So maybe those ancestors Of
ours who turned UP their noses at
clear water. were not so foolish after
all. But here in this land we can
always get fresh. pure water; or we
at least know where we can get II.
And we have been told so repeatedly
that IT. Is wholesome and conducive
to long life and good health that we
cannot so well excuse ourselves.
A glass of water on rising in the
morning is an excellent thing, and
children may very easily be persuaded
Evening star., 1926-06-04

to take this as q matter Of course,
One mother who found a four-ysar.
old child none too eager for this pre-
breakfast beverage when served in
the ordinary way. bought q small
glass at the ten-cent .store--s little
glass with handle at one side. She
made up some little yarn about the
fairies liking to drink dew drops
every morning and suggested that the
water in that glass when taken in
the morning was just like the fairies
dew drops. Urging is no longer neces.
sary. The glass remains in o certpin
place on shelf In the bathroom. and
woe betide any one who uses IL for, sry
ordinary purpose.
We used To hear about the bad
habit of drinking water at meals, but
now the consensus of opinion seems
to be that taken sensibly water is not
injurious 1t meals. II you use the
water to make it possible to swallow
only half masticated food, then Of
course II Ia injurious. but so 10 tea or
coffee. II you drink the water. not
too cold and not too rapidly. when
your mouth Is empty. Il IL usually
beneficial. Persons who drink water
at meals almost always drink more
water In the course Of the day than
those who do not. and therein they
are benefited by the custom.
One of the duties of the housewife
no doubt is to see that members 81
her family have every opportunity
to get their quota Of water. Water
must be served enticingly and II must
be always accessible.
Evening star., 1926-06-04
PEACHES, CORN AND
BERRIES Plentiful
Summer Foods Make Up Large
Part of Center Market
Offerings.

Three new seasonable articles made
their way into Center Market in the
past week in goodly quantities and
are attracting special attention among
shoppers. They are fresh peaches
from California and the South, black
, berries and fresh corn.
A very limited amount of corn has
been available for several weeks, but
the quality has been discouragingly
poor. Today's offerings. however. are
well filled out, large and milky in ap.
three ears IN IS cents. The black.
berries are "a cents a, quart box and
the peaches are 81 for a four-quart
box
Other market produce remain at
last weeks levels in price and much
the same in quality.
Fresh eggs are 40 and As cents for
best grades and the top grade of
creamery butter Is so and SIS cents.
Country butter is 40 cents. An indica-
tion of poultry prices, which are
steady, is shown in the quotation OF
fresh baking chickens, so cents.
In the fish lines. shad ranges from
35 to 80 cents r. pound: croakers. Is
cents pound; trout, % cents; spots.
20 cents; sea bass. 2s cents, and
porgies, 25 cents.
In the red meats. round steaks are
40 cents pound; sirloin, so cents.
and porterhouse, 60 cents. Veal roasts
are 20 to as cents pound; veal cut.
let's. go cents; lamb chops. SO cents.
and leg of lamb. 45 to Sc cents: pork
chops are as and fresh ham is rs.
Whole or half pieces of cured hams
sell for 40 cents pound and bacon.
sliced is so and 60 cents.
Honeydew melons have come down
TO IS cents. drop of from Is to 25
cents. at various stands. Pineapples
are plentiful. large and luscious .in
quality. at from 10 to 25 cents each
Cantaloupes are 10 and ES cents each,
fine In quality.
Florida oranges, large ones, are
from so to so cents q dozen and small
err ones are 50 cents. LINES are 25
cents a dozen and lemons. In greater
demand with the coming of warmer
weather. are up to 35 cents. Cali
fornia plums and California apricots
are 30 cents a dozen. Grapefruit is
scarce and high. selling for Is and
20 cents each.
Potatoes sell for 10 cents for new
ones and 5 cents a pound for old
ones. which still are plentiful. Eat
ing apples are not plentiful, winesaps
ana hOfne bedutiee pelHe tiic Iiiri
offerings, and sell for 10 cents a
pound Cooking apples are three
pounds for 2s cents.
Tomatoes. large and full, are 30
cents a pound and are plentiful. Rhu.
barb is three lunches for 25 cents.
Strawberries are 25 and 80 cents for
quart boxes of the best grade. an.
some are as low az Is cents.
Last years pears are Is and 20
cents each and bananas are IS cents
a dozen.
Homegrown lettuce has suppla nted
the Iceberg variety and Ia offered for
10 cents a head.
Other offerings are: String beans.
IL and 20 cents a pound: celery. 20
and 2S cents bunch: asparagus. so
and so cents a bunch; fresh peas. Is
cents a quart box.
Evening star., 1926-06-04
EAT AND BE HEALTHY Y
Dinah Days Daily Talks on Diet
The Right Food Is the Best Medicine

green vegetables and fruit at his din
nsr, with the usual cup of coffee or
tea, he needs six or eight glasses of
water O day.
II q man is pounding rock. eats
sandwiches for his lunch, fills up on
q dinner of beans and potatoes, with
pudding for dessert. his need of more
than a quart and half of water a
day 10 plain.
This last man would be better for
more varied diet. but he would
surely come to grief II he did not
watch his individual water supply.
Some people are benefited by drink
ing one or two glasses of water at
meals. II they Use water sensibly
between nouthfuls Of food, and not
to wash the food down, It does no
harm to some folks. Others do bet
ter IL they drink their daily quota
of water between meals. This is the
method for those who are trying to
reduce. Water is not fattening.
A good rule for every one Is one
or two glasses of water the first thing
in the morning, with a total of six
or eight glasses Of water as the days
supply.
Readers desiring personal answsrs TO
stamped envelope to Dinah Day. care OF
The star
Evening star., 1926-06-04
Bistorp Of pour. Same
~ PHILIP FRANCIS NowLAN.
MacNEY
ACKNOWLEDGEMENTS, Mac.
Beth, 6eath. eeston. Beten,
Hethune, MacBain.
RACIAL ORIGIN-Seettish.

RACIAL oRIGIN-scottish.
SOURcE-A given name.
Yoa might not imagine that the
Macbeth made famous by Mr.. Shake
speare had the same name as the
more frequent and modern one OF Mac
Vey. If the gentleman about whom
the play was written were alive today
he'd probably he known as Mr.. Mac
Vey or simply McVey. for with or
without the "a" these Mac" names
are the same. Neither does the form
Beaton look much like MacVey and
still less Bethune. All of them are
met with. however, as variations OF
the Highland Scottish sept name OF
MacVey.
The more usual Gaelic form Of this
family name is 'MacBheath." and
when you remember that often the
Gaelic e'b' has the sound Of "v.
owing TO the peculiar infection Of con-
sonants by vowels in the speech of
both of Ireland and the Highlands.
and that a 'th" can he just AZ silent
in Gaelic as a "gh" can In English,
it Is easy to see how MacVey becomes
logical and natural Anglicized form
of the name. But often In the trans
lation Of a. name from one language
to another the attempt In made to
render the spelling more accurate
than the pronunciation. which ac-
counts for the other variations listed.
The MacVeys We're a, sept of the
Mac Donald clan. and the tradition Is
that they derive their name from an
Irish chieftain named "Beath." who
crossed over to Scotland in the train
Of the bride Of one Angus Og," a
friend of King Robert Bruce.
tCOpyriEht. i9c6.t
Evening star., 1926-06-04
FOOD AND THRIFT IN THE HOME

| with stone. so as to be sure the
meat will stay wholly immersed ir
| the pickle. A stone jar is a. goot
receptacle for the corning. The quan
titles given are enough to pickle meat
for an average sized family for about
| two months.
The brisket Of beef is a first.class
corning piece. The rump and rount
are often corned so are the plate ant
navel. Any thick piece, well covered
with fat on the outside. Is adapted tc
the lean from the solvent action oi
the pickle. This recipe can be uset
for pork as we'll as beef Unless your
cellar Is exceptionally cool, 1t would be
better not to corn too much meat al
enc time at this season of the year.
Spring Vegetable Omelets.
Mushroom omelet-Fry a few thinly
sliced mushrooms in buttef. and spread
them, butter and all. over a plain ON.
elet before folding 1t. or chop one halt
a. can OF mushrooms or fresh mush'
rooms and onefourth cupful of olives.
fine. beat in little cream to make A
paste. season to taste, fold in a plain
omelet and garnish with parsley and
stoned olives.
Spinach omelet-Pick, wash and
chop a. handful of tender spinach and
put it in the pan with one ounce Of
hot butter and a little salt and pep
per and cook. Beat three eggs with
a tablespoonful of cream and pinch
Of salt. add them to the spinach and
finish as plain omelet.
Celery omelet-Beat the yolks of two
eggs. add two tablespoonfuls of milk
or cream. two Of chopped celery and
salt and pepper to season. Fold in the
stiffiy beaten whites Of the eggs. cook
In a. hot buttersd pan until lightly
Drowned underneath. place in the
oven until dry on top. then fold over
and turn out onto a hot dish.
To Make Lettuce Crisp.
After washing the lettuce, take a
small sharp knife and cut off a
slice of the stalk while you hold the
head of lettuce under water. Be sure
the slice Is cut off while the stalk
remains immersed, and under the
water. so that No air touches the
fresh cut. Let the lettuce stand in
the water for 10 minutes or longer.
then lightly wrap the upper part of
the head in wet cheesecloth and pla aCe
in deep bowl with enough water
in the bottom 10 cover the stalk
and to act by means of caplllaritN
through the cheesecioth. keeping 1t
constantly moist. Cover the howl and
keep In a cool place. The lettuce
should remain crisp for several days
II fresh from the garden. and a
wilted head. unless the leaves are
quite limp or bruised. will renew its
freshness by this method.
To keep olives and pimentos leave
olives IN the hnftla surround pd
by the liquid in which they came.
Pour in olive oil to cover the liquid
to the depth of about half an inch
and put in the cork or tie a piece
of cotton cloth over the top of the
bottle. Store in a cool place. Remove
the pimentos from the can to a
glass fruit jar. pour over them the
liquid from the can. then add olive oil
to cover the peppers to the depth
of half an inch or more. Cover and
store in a cool place.
Evening star., 1926-06-04
To Serve New Peas.

The best way to cook new peas TO
keep them tender Is TO Use az little
water as possible. plenty of butter
and add a lump of sugar and a sprig
Of mint, hut not too much. Cook
SLOWLY. stirring constantly. until the
peas are so tender that they almost
melt in the mouth.
A French way of serving peas is
to cook them in casserole with
plenty Of butter. but no water at all.
A small onion. a little parsley, the
heart Of a. lettuce. a, srrig of mint, and
il liked a Glove or two are cooked
with the peas. which are seasoned
literally.
---~4---e ~----
An inn at Fredonia. y. Y. was
illuminated with natural gas in 1924.
on the occasion Of Lafayette's visit
to the town.
Evening star., 1926-06-04
Pure Water-Fear It Not.

MY aunt tells me that when her
baby was born (about 20 years ago.
/ the established method was to deprive
the new mother Of water drinking and
cut down on liquid food. Too great
tax on the kidnews, said the doctor,
Can you imagine such a reason? IT
seems 80 obvious and so sensible that
since 1t Is the duty of the kidneys to
get rid Of waste the best plan is to
give them a helping hand, especially
In times of sickness. Today the ap'
proved method for nursing mothers Is
diet containing plenty OF huids.
Not only does water flush the kid
neys. but it is also necessary to avoid
constipation.
In Summer when our bodies lose a.
great deal of moisture through per
spiration we yield to our natural de-
sire to take plenty of water and cool
ing drinks We eat freely OF salads
and fresh fruits. As rule, every
body feels better in Summer. That Is
not ONLY because of the vacation reel'
ing and the flowers and singing birds.
1t is because we do not stint on fresh
air; plenty of water both to swim IN
and drink; plenty OF fresh vegetapies
and luscious fruits.
In the Wintertime many Of us re-
press our natural desire TO drink wa.
ter until the body falls INTO the bad
habit Of running short on its water
quota. Our thirst does not hound US
until we deliberately so and get
drink II forgot to take a glass OF
water today" says the busy person
about In the evening. Il didn't
know I was so dry"
Because OF their occupations or be-
scause of the kind of food eaten, diner.
ent people drink different amounts OF
water. But whether a man sits In an
ONCE all day with small physical exer-
ton or eats a rather liquid diet, like
soup and milk for his lunch. and has
Evening star., 1926-06-04

Game. poultry and other meats TO he
served cold may be very much int.
proved in appearance by being glazed
which also means that they will also
be made more appetizing by this treat
ment.
AS the process Of glazing Is very
simple. any housewife who wishes to
ornament ham. tongue. joint OF
venison. or small bird in this way
ran readily do SO at home at much
less cost than If professional cook is
engaged to do the work. In these
days Of readymade preparations. glaze
can be purchased put up in skins. and
will require only to he melted in or
der to apply. hut this is not as deli
cate either in color or taste as that
prepared at home.
Ordinary asplc jelly is an excellent
glaze for many dishes, but it is rather
, light in color and thin for most dishes
Anything of a gelatinous nature will
make stock for glaze. such as pigs
and calves feet. knuckles OF veal.
shins of beef and shanks of mutton.
but there are other more economical
methods.
An excellent glaze MAY he made
of half an ounce of gelatin dissolved
in a pint of water and favored as
we'll as colored with extract of beef
made of the water in which they were
boiled. by cooking II until very low.
then skimn1ing and clarifying II.
To insure success in glazing. the
meat must be perfectly Geld before
the glaze is applied. and the first coat.
ing allowed TO dry before the second
coating is applied. The glaze must
he we'll melted and warm. If the
weather is warm, the meat should be
on ice, and the work done In a cool
nlace. Glaze should always he ap
piled with little brush kept for the
purpose. After glazing any dish. 1t
may be ernamented into any fancy
device desired, the glaze serving to
keep whatever is sprinkled over 1t in
place. Glaze Is frequently used to
enrich gravies. sauces and soups. to
which II adds much To the thickness
and flavor.
Special Food Combinations.
Cheese or egg sauce tastes good
with baked or hoiled fish.
Sauce Tartare may he served with
boiled lobster.
Horseradish or mustard sauce goes
well with boiled herrings.
Serve corn fritters. strawberry pre-
serves or cream gravy with fried
chicken.
Roast beef may he served with
Yorkshire pudding. grated horse
radish, tomatoes stuffed with mush
rooms or horseradish sauce.
Corned beef ias1asty with mustard
or cucumber catsur.
Serve Parmesan cheese with beef
sausage.
Cold tongue should he served with
elives4stuffed with cheese or olives
stpffed ,ritb YApnorS
Cherry sauce. mint sauce. new
potatoes. mint jelly. dressed cucum-
bers. peas. carrots. turnips and salad
all 60 well with roast lamb.
Choose apple fritters. apple sauce
or orange salad with cold ham.
With roast veal serve bread sauce,
thick brown gravy, rolled bacon.
tomato sauce. qua rters Of lemon or
horseradish sauce.
Fried liver ts made appetizing when
served with fried onions, horseradish
sauce or crisped bacon.
Attractive Dishes.
A good way to serve melon for the
beginning of dinner is to cut It into
star.shaped pieces and lay it on
shaved ice.
Evening star., 1926-06-04
Cheese Savories.

Beat half a. cupful OF grated cheese
with half a teaspoonful of made mus.
tard and one tablespoonful of butter.
Sea son we'll and spread a thick layer
of the mixture onto buttered bread,
then cut in finger lengths. Lay these
on a baking tin and bake until very
hot and slightly colored. Sprinkle
some grated cheese on top and serve
hot
Evening star., 1926-06-04
Cooking and Serving Food
How to Select Suitable Accompaniment and
Attractive Dishes-How to Glaze
Meat and Poultry.

Tomato bouillon served In blue
china individual cups with little un
sweetened cream floating on each cur
Is another good idea.
Turnip croquettes fried brown, laid
in a nest of white potato snow and
garnished with parsley look we'll
To serve salad, cups can be made
from heets, or the shells Of rosy
apples filled with chopped celery or
little lettuce leaves. Hard boiled eggs
can he cut in strips with yolk
centers and laid upon nasturtium
leaves to look like water lilies.
Ices may be served in the shs pc
of white roses with green leaves of
angelica.
Pistachio ice cream may he served
in a cup with a little creme de menthe
poured over 1t and topped with a
green grape.
ShortcaI&e and Biscuits.
IF you want to make a shortcake
flaky. roll out the dough very lightly
to a quarter Of An inch In thickness,
then brush 1t over with melted but
ter, sift on a little flour, just the
merest suspicion of -four only. then
roll up the pastry like a jelly roll,
double the ends under. and roll out
again. If you. do this with a light
touch. you ought to have a shortcake
that will he haky.
To make hot-water pie crust, nut
into a howl one cupful of lard and
two-thirds cupful Of boiling water.
Measure into -four sitter three cup,
fuls of -four. one teaspoonful of salt
and one teaspoonful of baking pow.
der. Sift this into the bowl of hot
water and melted lard. and stir with
spoon until a stiff dough is made
Set away to cool Never use while
hot. as II Is too oily. Keep in cool
place. This dough will keep for a
week. A few days keeping improves
it. and the quantities given will make
three pies with top and bottom
crusts or five shells for open.face
pies.
A famous home bakers secret for
making superior baking powder bis.
cults is the addition of little sugar
not enough to be detected. but enough
to remove the crude taste sometimes
attributed to too much baking pow
der. Two teaspoonfufs of sugar to
the quart of -four will be unnoticed.
cacy of flavor to the biscuits not
ohtainable without It,
Sponge cake. angel cake and all
other cakes which depend upon air
for n leaven need every inducement
they can be given to hold them up
while baking. SO do not grease the
pans, as this makes the sides slip
perry. so that when the cake rises II
will not stick to the sides and there.
fore has no support to hold up the
batter.
Evening star., 1926-06-04
Serve Pressed COrned Reef.

This is good meat to serve in Spring
and Summer because it can be sliced
cold and is good with all vegetables
and greens. You can do the corning
and pressing at home by the follow
ing method: Dissolve three pounds
Of dairy salt in two gallons of water,
add one pound OF sugar, one ounce
of saltpeter. and an ounce of baking
soda. The soda keeps the meat from
becoming hard and dry. Boil all
together for 10 minutes after boiling
has commenced. immerse the meat
in the pickle. let boil one minute
more. then cool as quickly as possi.
BILE. Rapid cooling is very impor-
tant. Before covering to put away
in cold cellar. place wooden disk
over the meat and weigh 1t down