davidaulloa/AmericanStories huggingface dataset:
New Britain herald., 1930-06-06

The railroads have held their own by lowering their operat.n5 ex- penses. They are doing it with 35.- 900 fewer men and $75O,OOO, 900 d year less.
 Consolidation is one of the methods which may bring about lower operating costs, but New Eng land railroads should be independ ent and should be under New Eng land management and ownership and able to exchange their ship ments with all roads.
 True, if the 5000 miles of New England railroads were under con- Solidated management you could re- duce operating expenses, ,' but yon would lose your independence. The B. &s o. hasn't got a dollar invested in New England railroads and does n't want any,
 Buckland Opposes Consolidation
 Chairman RuCkland of the board of directors Of the New York, New Haven and Hartford railroad deliv- cred a welcome 10 the B. x o. men on behalf Of his railroad. You are guests Of New Britain in New Brit ain. but in Connecticut we are joint hosts and l bid you welcome he
New Britain herald., 1930-06-06

we think we need. It takes the pres sure of times as they are now b bring about greater opportunity and efficiency.
 Although railroad rates six months ago were higher than they were before the war they were rela- lively the cheapest thing in the country. Coal, rails, ties. everything was higher. Labor was over loo per cent higher than before the war. In the railroad operation 45 cents of every dollar goes for labor.
 At the end of the war rates went up. Then they went down 10 per cent. Every year they go down. With the competition of the hard Surfaced highways, oil and water power the Baltimore and Ohio rail road volume has shown no increase in 10 years,
 At the end of the period of fed. eral control wages were materially increased and rates were put up to meet the added cost A year and l half later general reduction went into effect, but a gradual increase followed until now they are higher than they were at the end of the war.
New Britain herald., 1930-06-06

Mrs. John r. Sippel of Baltimore, Md president Of the federation which will open it's 2Oth biennial convention here tonight with 10000 delegates in attendance, told yester- day Of the program Of the organiza- ton that numbers 3,0OO.O00 women.
 The federation plans to do all in its power to help promote world peace for all time" Mrs. SippeI said. The women of the world are going to play 8 significant part in elimi- mating war"
 Mrs. Sippel said the federation peace drive" 10 be announced formally during the convention by the international relations commit tee. would start in the home.
 Through the home the entire
New Britain herald., 1930-06-06

world is influenced" Mrs Sippel said. With the women of the world improving home and intoxicating principles of peace, we hope to elim- mate war"
 The federation leader said it's members constantly are meeting and studying the educational, moral and spiritual needs of their chil- dren and working 10 improve their cities, states and homes. The feder- ation intends to enlarge the scope Of this study she said.
 Mrs. Sippel, with Mrs Grace Nor rison Poole Of Brockton, Mass. first vice president, and Mrs, Eugene B. Lawson Of Tulsa. Okla, second vice president IS scheduled to be re- elected for the next two years.
New Britain herald., 1930-06-06
Railroad System In New England
 Should Be Independent, Heads of B.&0. and W., NH. &H. Say

Tt is unwise to consolidate bank ing and other interests and it would be unwfse in New England to con solidate our railroads"
 in,imating that there is too much tendency in America today toward consolidation. Mr. Kimbal added: What this country needs is anoth- CT Roosevelt. There is too great danger of having too much power in the hands Of too few men" Willard Defends New England
 President Willard of the Balti- more and Ohio railroad denied that New England is becoming decadenr. He said there was no truth to the statement that New England is go- ing backward and has no future. The people of New England are not going to lie down just because of q temporary condition which will last but a short time,' he added.
 He spoke of his reception to this city, of the beautiful parks he had seen and said nothing made a deep CT impression on him than the World War memorial on Walnut Hill park, and its surroundings.
 He recalled seeing on the bronze plates the names of many local boys who were in the 26th division and said: No division achieved more glorious or lasting reputation than the 26th division of New England. ,"
 He said he noticed on those bronze plates many names which in- dicated that boys who had made the supreme sacrifice were Of foreign descent. some people would call them foreigners. l hate that word, foreigners. We, or our ancestors were all foreigners. It's simply q matter of difference in time when our ancestors came over and when theirs did.
 Having come here voluntarily inc duty rests upon them not to keep any farther away. It is your duty 10 give them sufficient oppor- tunity to assimilate those of our ideals and customs as they may need. You were here first
 Hopes For Lower Freight Rates
 Opening the subject of freight rates, President Willard said. q don't think there is any general feeling that railroad freight rates should be increased. l hope by in- creasnG our efforts and the adop- ton of better operating methods 10 reduce our costs and 10 handle your products at lower rates.
 There is an opportunity for Us all 10 reduce costs. In time of prog- perity We operate with only wha.
New Britain herald., 1930-06-06

said
 'I am glad to say New Britain factories and the New Haven rail- road are homo owned industries. We of the New York. New Haven and Hartford railroad, and you of Con- necticut served by us. may regard the problem of consolidation of New England railroads with all the com placency one may regard q boil on another mans neck. But We can't view with complacency anything that savers of control of our trans portation passing from New Eng land.
 If there is consolidation of railroads in New England. with which New England has no con- fidence or retained ownership, then that consolidation will be in vain. We would lose all that independenca of which Mr. kimball spoke"
New Britain herald., 1930-06-06
President Willard Believes Future of This Part of Country Is Secure - Buckland Takes Firm Stand Against Consoli- datibn With Others.

united front against Consolida- tion of New England railroads was expressed yesterday at the gather Ing of the officials of two proml- nent eastern railroads under the au- spices of the traffic bureau of the Chamber of Commerce at Railroad Day at the Shuttle Meadow club.
 It was Baltimore and Ohio Day and officials of that railroad. with officials of the New York, New Ha- ven and Hartford road were guests Speakers were Pardon C. Hickey, president of the New Britain Cham- Der Of Commerce, Arthur G. Kim ball, president of Landers, Frary and Clark; Daniel Willard, presi- dent of the B 6 O., and l.. G. Buck land. chairman Of the board of di- rectors of the New York. New Ha- ven and Hartford railroad.
 MT. kimball was toastmaster. He was introduced by Pardon C. Rick ey, president of the Chamber >of Commerce. Making a play on worls which caused laugh and unani- nous applause. MT Hickey, refer ring to the Landers trade mark, in troduced Mr. kimball as "A Univer- sal good fellow"
 Calling attention to the days Of the Revolutionary War when the Colonists Of New England shoulder ed their muskets and rallied to the defense ot. their homes. MT. Kimbail said the same spirit of independ- ence still prevails in New England" ."
 He welcomed the visitors and re- ferred 10 the much discussed prob- ability Of a consolidation of New England railroads. New England is not interested in consolidation" =" he declared. Foreign control is an evil thing. We are strong for ill. dependence in transportation for our own railroads. There is strong sentiment on the part of New Eng landcrs for home production and We want our railroads free from inter- ference.
New Britain herald., 1930-06-06
WORLD PEACE ID
 BE AIM 0F CLUB
Federation Plans to Foster Better
 Relations Of Nations

Denver, Colo, June CUP)-The fostering of world peace will be the major aim Of the general federation Of Women's clubs during the next two years.
New Britain herald., 1930-06-06

The fastest dog, the greyhound. may reach a speed Of s miles an hour. The fastest any man has run loo yards so far is at the speed of a little more than 21 miles an hour.
New Britain herald., 1930-06-06

SALAD LEAVES" IS unious booklet of soIod recipes and ooI- onced menus. Write for your free copy 10 Aorriet Meoker Osborne, ivonhoe Kitchen, Auburn, NY DISTRIBUTED BY
New Britain herald., 1930-06-06
SALE STARTS JUNE 9TH Prices Guaranteed Only to June 12th

J. Bushell, 2lS Kelsey Street
 Fl. r.. GOwdy, io Grand Street (. Cichowski, S53 East Street J. PustelI, Hartford Avenue P. r. Mcknerney X Son, 241 Arch Stre Callahan Market, 49f Main Street J. Chapponi & Careri, 112 Oak Street Walter Brookman, 715 Stanley Street Justin Poskus, 3o6 Park Street
New Britain herald., 1930-06-06

Todoy, although vonhoe's fone is nationwide, the some home recipe is used. Choice eggs with the finest oil and spices are still employed. Yet it costs no more thon ordinary noyon- noise. Once f's tasted lvonhoe is inc constant choice of any fomiIy.
 Buy fl almost anywhere in quots, pints, huIf-pints, or in .3l4 OF. iors f you are ki'chenette fomily."
The Ely miner. [volume] (Ely, Minn.) 1895-1986, 1930-04-25
Stuffed Spareribs With Sweet Potatoes
Appetizins and inexpensive Roast spareribs

lightly Drowned. Reduce the oven
temperature rapidly to very moderate
heat 600 to 325 degrees Fahrenheit)
and continue to cook for about an
hour longer, or until the meat is ten
der. Remove the strings before serv-
ing the stuffed spareribs on a hot plat.
ter. Surround with candied sweet po-
tatoes, prepared as below:
Candied Sweet Potatoes.
Boil six medium-sized sweet pota-
toes until they are fairly tender, but
not done. Allow the potatoes to cool
skin them, and cut them lengthwise in
halves. Arrange the pieces in one
layer, in buttered baking dishes or a
shallow pan. and do not pack them
close together. Boil one cupful of corn
sirup or maple strip. one-haf cupful
of brown sugar, three tabespoonfuS
of butter, and one-fourth teaspoonful
salt until slightly thickened. Pour the
strip over the sweet potatoes. Bake
in moderately hot oven t3T5 to 400
degrees Fahrenheit) 40 minutes to one
hour Turn the pieces carefully while
cooking and brown them on all sides.
The Ely miner. [volume] (Ely, Minn.) 1895-1986, 1930-04-25

prepared by the United States Department
of Agricultural
When you buy celery you generally
serve the heart and the tender stalks
next to it as relish, to be eaten raw,
with salt. Sometimes a few of the
middle stalks can be stuffed with
cream cheese or roquefort and passed
with salad; or chopped up and put
into a salad But the coarser outside
stalks often constitute problem.
They may be disable for salad. hut
they are better cooked as stewed
celery or used as the basis for milk
celery soup.
Another way of preparing them so
they will be appetizing is suggested
in the recipe for praised celery from
the bureau of home economics of the
United States Department Of Agricul-
ture. This is an excellent way to
use these outer stalks, and it also
makes use of leftover gravy or meat
drippings.
Braised Celery.
IL quarts celery tbs. -four
cut into pieces " cups cold wa
tbs. drippings and ter
juice from roast Salt and pepper
meat or fowl
Put the celery into shallow bak-
ing dish. Melt the meat drippings in
skillet, add the -four, stir until well
blended, and then gradually add the
The Ely miner. [volume] (Ely, Minn.) 1895-1986, 1930-04-25

from the broth, wipe dry, place on
hot platter and serve with the sauce
prepared as follows: Melt guam
tity of butter, flavor TO taste with tar
ragon vinegar, pepper, mustard, fenhel
and any spices liked. Stir over the
heat until cooked, move to the back of
the range and add the yolk of an egg
TO thicken. Serve at once.
Bisque of Herbs.-Chop together a
handful of lettuce, sorrel spinach, a
small onion, a little celery and chervil
and cook with two tablespoonfuls of
butter until soft, stirring constantly.
Add three tablespoonfuls of -four with
four cupfuls of cauliflower water;
add beaten egg and serve with
crOutOnS.
Fresh Perch.-Prepare six fresh
perch and marinate them in two table
spOonfulS of olive oil, sprig of
parsley, little pepper and salt, all,
spice. bayleaf and other spices. Keep
The Ely miner. [volume] (Ely, Minn.) 1895-1986, 1930-04-25
Some Welcome Dishes for the Table

chopped ham. one sweet red pepper
chopped, one tablespoonful Of olive
oil and one-half teaspoonful of made
mustard. Spread on buttered bread.
Tastes differ as to the amount Of
fat used-many prefer to remove the
fat The ham when used in slices
should not be roo thin; spread with
salad dressing and thin slices of sour
pickle, or lettuce may be used be-
tween the bread. Also some prefer
the pickles served separately.
Ham Sandwich Deicate.-Lay thin
slices of cold boiled ham on buttered
bread and sprinkle with powdered
sugar and ground cloves. This has
flavor like the edge of baked ham.
Ham and Egg Sandwch.-Chop
equal parts of boiled ham, hard
cooked eggs and cucumber pickle, mix
with salad dressing and add salt.
Spread on buttered slices of any kind
of bread.
Ham and Currant Sandwich-sIince
very fine enough cold boiled ham to
make cupful. Mix with it one-half
cupful of currant jelly and salt
spoonful of paprika. Work to a paste.
adding IA tablespoonful of chopped
capers and spread on thin strips of
whole wheat bread
Ham Loaf for Sandwiches.-Take
two cupfuls of cooked ham, one. half
cupful of bread crumbs, one small
onion chopped, two canned pimentos,
tablespoonful of chopped green pep
per and one-nalf cupful of tomato
soup. Add enough wafer to mOisten.
Bake in loaf. Slice when cold and
use as filling with lettuce.
Ham With Chowchow Sandwich
Mince sufficient boiled ham to make
solid cupful and enough chOwchOw
and mustard pickle to make one
fourth of cupful. Mix enough of
the liquid mustard from the bottle
To soften to the spreading consistency.
Use on buttered rye or whole wheat
bread.
&c. 1880. Western Newspaper Union.)
The Ely miner. [volume] (Ely, Minn.) 1895-1986, 1930-04-25

'You must be careful not to get your
feet wet, you know" said Father
Turkey.
'Yes," said the little turkeys, moth
er was telling us to be very careful
not to get our feet wet for the first
four weeks of our lives, for if we do
we will never be strong or well tur-
keys.
"If we're careful-well, then we will
be strong and well turkeys"
The little turkey drew long breath,
for he had said all that without STOP
ping.
Father Turkey laughed and said,
"Well, anyway, you know just what
you should do. Your mother teaches
you very WE'LL"
"Why did you ask us if we were
spring turkeys, dad?" asked the lit
tie turkeys.
didn't you know whether we were
or not?"
The Ely miner. [volume] (Ely, Minn.) 1895-1986, 1930-04-25
Spring Suits Are Interesting

Not are you going to wear suit
this spring, but what kind of suit
are you going to wear? that is the
question. Now that you know you
want suit-for every style-alert
woman does this seas0n-juSt what
type will you choose?
1t is not such an easy matter to
decide upon the spring suit as it might
at first thought appear. Indeed. what
with an infinite variety of materials,
colors, contours challenging TO final
decision the adventure of suit hunting
becomes a breath-taking experience.
The quest for suit leads from the
strictly tailored to most alluring softly
feminine types.
However, whether you choose
navy or black classic, shortjacket
suit, or a three-quarter coat and
matching skirt. or perhaps a novelty
type feminized with such beguiling de-
tails as capelets, peplums, boleros,
nipped-n waistlines or belted effects,
the fact remains that a chief fascina-
ton of this seasons suits are the ma
terials from which they are made.
Perhaps never in the history of q
generation. at least not in the memory
of this day and age, have the media
of which suits are created offered such
wide range of weaves and winsome
cOlorings.
Outstanding in the list of new suit
ings are loose-woven lacy tweeds
which make a daring play on color,
sponsoring not only the very bright
shades but indescribably lovely pastels
as well, also most intriguing mix
lures. The suit modelled in the pic
ture is the more striking because of
the handsome and unique material of
which it is made-a cheshire tweed of
wiry but lacy texture in red, black
and brown mixture exploiting di-
agonal pattern. The fiared inset gives
graceful movement to the skirt. Sun.
tan kid oxfords and beige hat com
plete the costume.
For the business girl who aims to
The Ely miner. [volume] (Ely, Minn.) 1895-1986, 1930-04-25
Bedtime Story for the Children
By MARY GRAHAM BONNER

Yes, knew" said their father,
''but | wondered if you had heard of
the autumn and of Thanksgiving"
mo, mother hasn't told us about
Thanksgiving" said the little turkeys.
as Thanksgiving something to eat,
daddy?"
"No, Thanksgiving is something
which eats us. That is, we are sup
posed to be good food for Thanksgiv-
ing and for Christmas. too"
"We are going to be eaten?" asked
the little turkeys. in frightened voices.
"Cheer up, little turkeys" said Fa-
Their Turkey. ut sounds quite dread
full to you now, but it won't when l
explain it to you.
Sand it is best for me to explain it
TO yOu. Then some one else won't
have to explain it to you-some one
else who might not understand the
whole thing.
"You see," said Father Turkey.
The Ely miner. [volume] (Ely, Minn.) 1895-1986, 1930-04-25
BY NELLIE MAXWELL

the fish in the marinade for an hour
Remove, roll in crumbs which have
been seasoned with spices and cook
until golden brown. Serve with q
butter sauce.
Stuffed Egg Pant.-Cut egg plant
into halves lengthwise, remove the in
side and make of this stuffing by
chopping fine and adding chopped
parsley and onions. Stuff the egg
plant with the mixture and place in
casserole with plenty of melted but
ter. Simmer over Slow fire until
all is well cooked. Cover the top
with bread crumbs, add little melted
butter and keep hot until served
Panama Salad.-Place a slice of
pineapple on a bed of lettuce Lay
sections of orange on pineapple slice
to form. cone. Garnish with
cherry cut into points. Add bit of
green pepper for cherry stems or
chop it and sprinkle over the orange
The first ancestor of the sandwich
family was meat sandwich. They
N n IN
The Ely miner. [volume] (Ely, Minn.) 1895-1986, 1930-04-25
!. HELPS FOR H0USEKEEPERS

Plenty of sleep and outdoor play
help prevent childrens colds.
Hang up cords to electric appli-
ances when not in use and avoid knots
and sharp bends which may break the
fine wires
Do not store articles of fur, wool
or feathers which you know will new
er be used. They are breeding places
for moths.
In properly Illuminated kitchen
there is no eye strain from glare
lights are directed on sink, stove and
table. so the worker need never work
in a shadow.
When dyeing or tfnting clothes at
home be sure the dye is completely
dissolved before putting in the ma.
terial and use sufficient water to COW
er IL Stir continually and keep the
material loose during the entire proc
ess.
The Ely miner. [volume] (Ely, Minn.) 1895-1986, 1930-04-25
BRAISED CELERY MAKES nice DISH

water and continue to stir until
smooth. Add salt and pepper to taste
and pour this hot gravy over the
celery. or use an equal quantity of
leftover slightly thickened gravy or
meat broth. Cover the dish and bake
in moderate oven for 45 minutes, or
until the celery is tender During the
last ID minutes remove the cover from
the dish, so that the gravy cooks down
and browns slightly. Serve in the
baking dish.
The Ely miner. [volume] (Ely, Minn.) 1895-1986, 1930-04-25

prepared by the United States Department
of Agriculture,
Pork spareribs are one of the less
expensive meat cuts which can be
made most appetiZing If carefully pre-
pared A stuiiing containing tart APP
pies adds greatly to the flavor and
piquancy of the dish.
The meat. like any cut of pork, must
be well done without being dry. After
browning spareribs quickly in a hot
oven, reduce the temperature and cook
slowly at moderate heat until tender.
Do not add water. The full directions
given by the bureau of home economies
of the United States Department of
Agriculture follow:
Roast Stuffed Spareribs.
2 sections of spare " cup chopped
ribs onion
i cup fine dry bread u cup chopped
crumbs parsley
Il cup diced salt tart apples,
pork diced
" cup chopped cell " cup sugar
cry q tsp. salt
Is tsp. pepper
Select well-feshed rib sections that
match. Have the breast bone cracked
so that it will be easy to carve be-
tween the ribs. Wipe the meat with
damp cloth. Prepare the stuffing as
follows: Fry the salt pork until crisp
and remove the pieces from the skill
let. Cook the celery onion, and
parsley in the fat for few minutes
and remove them. Put the apples into
the skillet, sprinkle with the sugar,
cover, and cook until tender, then re.
move the lid and continue to cook un-
til the juice evaporates and the pieces
of apple are candied. Mix the apples
with the bread crumbs. crisp salt pork.
cooked vegetables, salt. and pepper
Lay one section of the ribs out fat.
sprinkle with salt and pepper. ami
spread with the hot stuffing. Cover
with the other sections and sew the
two together. Sprinkle the outside
with salt and pepper and rub with
flour. Lay the stuffed ribs ON rack
in an open roasting pan and scar in
hot oven t4S0 degrees Fahrenheit)
for 20 minutes, or until the meat is
The Ely miner. [volume] (Ely, Minn.) 1895-1986, 1930-04-25
How to Drape Dress Over Shoulders

AS the changes in Illustration B
necessitate cutting they can only be
made on foundation pattern. dart
equalized by cutting and separating
the parts of the pattern in the back.
These changes do not alter the size
of the armhOle. If the armscye is al
tered the sleeve will have to be al
tered an equal amount in order to
keep the same relation between the
edge of the sleeve and the armscye.
Detailed suggestions, with many H..
Illustrations, on fitting dresses and
The Ely miner. [volume] (Ely, Minn.) 1895-1986, 1930-04-25

thanksgiving Day is day when they
give thanks for all the fine things
they have in this world.
when some people came over to
this country years and years ago they
set aside a day upon which to give
thanks for their safe arrival in lis
land.
swell. it's day that is kept year
after year after year, and in Ter to
celebrate it in great style they have
turkeys 20 eat.
''Its a great honor that they pay u.s.
"They ,lsO Lave turkeys for Christ
mas which is a day still greater than
Thanksgiving Day.
''And more than the compliment that
they pay us is the fact that we're fed
The Ely miner. [volume] (Ely, Minn.) 1895-1986, 1930-04-25
Interesting Ways of
Serving Lettuce

Who ever heard OF cooking lettuce?
The bureau of home economics of the
United States Department of Agri-
culture, among others interested in
trying out new ways with familiar
foods. Braised lettuce, preferably of
the iceberg type, is an excellent change
in the way of a green vegetable The
suggestion of bacon flavor given by
using bacon fat makes the lettuce es-
pecially tasty. Here's how it's pre-.
pared:
large hard heads 4 tbs. bacon fat
iceberg lettuce Salt
Pepper
Cut each head of lettuce into four
pieces, taking care that portion of
the center stem is left on each sec
ton TO hold the leaves together. Heat
the fat in large skillet. put in the
lettuce, cover, and cook for 30 min
utes. or until the lettuce is tender
If much liquid is drawn out of the let
tuce, discard some of it during cook
ing. Turn carefully if necessary.
Sprinkle with salt and pepper and
serve on a hot platter.
The Ely miner. [volume] (Ely, Minn.) 1895-1986, 1930-04-25

so well and given so much to c1t be-
fore Thanksgiving Day that we never
given all the goodies we want, and we
are made fat in the most delightful
fashion.
"To be sure, all of us aren't eateI,.
but it doesn't matter whether we are
or not, for we don't know it when we
are, and we do know all about the de-
lightful days beforehand, when we eat
and eat and gobble and gObble and
gobble and eat
"When your mother was looking aft