davidaulloa/AmericanStories huggingface dataset:
The Bismarck tribune. [volume] (Bismarck, N.D.) 1916-current, 1934-11-01

A new Mexican law states that BY
1886 all pilots on air transport lines
operating In that country must be
citizens Of Mexico. Foreign pilots
may continue to fly II they obtain
Mexican citizenship.
The Bismarck tribune. [volume] (Bismarck, N.D.) 1916-current, 1934-11-01

The domestic airmail system Of the
United States embraces 2S,795 route
miles, while our foreign airmail sys-
TEN includes le,4l6 miles.
The Bismarck tribune. [volume] (Bismarck, N.D.) 1916-current, 1934-11-01

Forty-two planes. vauled at 81, 020,-
IL. were exported from the United
States to foreign countries in July.
Imperial Valley press., 1934-03-01
ACALA COTTON
BEST VARIETY
FOR VALLEY

Acala cotton proved superior to
trials made by both growers and
government agencies in Imperial
county in past years according to
r. E. Beckett in charge of cotton
Investigations at the u. S. acclimat-
ization garden at Bard. Beckett dis
cussed cotton varieties at a recent
meeting of cotton growers held by
the Agricultural Extension Service
at Ell Centre. He stated that the
Acala cotton not only has yielded as
much or more lint per acre as any
other variety but also is of super
ior quality to other varieties. Thus
the acre value of Acala is greater
than that of other varieties.
Beckett has just written farm ad-
visor, Frank eyschlag, that Acala
cotton seed can be obtained from
the Farm Bureau cotton planting
seed distributors, care of H. l.. Pom
eroy, Bakersfield, California.
In spite of the fact that the Me-
bane variety is Of lower value than
Acala, a few growers may be inter-
ested in it. Beckett understands
that some good Mebane seed is still
available at Yuma valley. Further
information regarding this Acala
and Mebane seed can be obtained al
the farm advisors office at Ell Cen
tro or from the county agents Of
flee at Yuma.
Imperial Valley press., 1934-03-01
.HEMET WILL
PRODUCE PLAY

HEMET, March l. (SpeciaD In
dicating their belief that prosperity
has turned the corner in Southern
California, the directors of the Ra-
mona Pageant association, produc-
ers of the Hemet-San Jacinto VAL
ley's famous outdoor play Ramona,
have reconsidered their decision of
several months ago to cancel the
1884 production. 1t has now been
| decided to stage the play this spring
| on an even more elaborate scale
than has heretofore been attempt
| ed.
The cast of more than 200 play
ers is now being assembled and the
play will be given Saturday and
Sunday afternoons April 81 and %,
| April % and 90, May and 6. The
people of the Hemet-San Jacinto
Valley have subscribed $4,000 as a
| fund to guarantee the pageant Or
! 9anization against financial loss.
The Ramona pageant is non
profit community event, produced
in a natural amphitheatre just out
side the Hemet city limits at the
soot of Mt. San Jacinto. The great
| outdoor theatre has seats for an
audience of 5000 and is reached
over excellent paved highways from
all parts of Southern California.
The play begins at 3 O'Clock every
afternoon.
In its 10 previous seasons the Ra-
mona pageant has been attended by
more than 100000 persons. Widely
known stage and screen stars play
| the principal roles.
Imperial Valley press., 1934-03-01
proven SIRE BEST ASSET IN
INCREASING MILK PRODUCTION

the proportion of about six of lime
to one of PHOSPHORUS. AS a rule,
cattle do better with the lime not
more than to times as much as
the PHOSPHORUS, SO it would seem
that alfalfa should be supplement-
ed with high phosphorus feeds like
bone meal. wheat, bran or cotton
seed meal to bring up the phoSphor-
GUS content and to provide a better
balance between the two minerals.
It has been found in other expert
ments that too low a level of phos-
phorouS in rationS will not support
normal reproduction but that should
seldom be the case with the cow of
ordinary producing ability provided
the alfalfa hay ration was properly
supplemented with a grain mixture
containing wheat bran, bone meal,
cottonSeed meal or some other high
PHOSPHORUS carriers.
There is another phase of dairy
production that is receiving atten-
ton and that is increasing the Wit
amin D content of the milk through
feeding vitamin D concentrates.
This can be done and is being done.
Cod liver oil is high in vitamin II.
gas are some other fish oils but if
these are fed to cows they have
tendency to lower the butterfat
test. However, concentrates rich in
vtiamin D can be made from these
OILS which can be fed to COWS and
which will increase the vitamin D
content of the milk but in general
the cost is too excessive for the re-
suits obtained. There are other
substances that can be fed that will
do the same thing but the chances
are that treating the milk with ul-
ira violet light after it has been
produced will eventually prove to be
the most practical. There has been
a lot of trouble in many dairy herds
from low SolidS-not fat in the milk.
Over in England they divided
purebred Holstein herd into three
groups and fed different rationS,
but without any appreciable solids
not-fat. These experiments were
conducted in the winter time and
after they were concluded the cows
were turned out to pasture along in
May. Strange TO say the average OF
the herd soon came up to normal.
Some individual COWS came up over
one per cent in solidS-not-fa while
some cows showed but slight change.
In analyzing the milk of these cows
they always found that with low
solids the milk sugar or lactose was
very low and the chloride or salt
content of the milk was high. Un-
doubtedly this might cause a differ
ent flavor in the milk of many
COWS. They found that when the
COWS were turned out to grass that
the milk sugar and chloride con-
tent returned to normal.-Imperia
Valley Cooperative Monthly.
Imperial Valley press., 1934-03-01
APPROVED SEED PROJECT To
Be ATTRACTION DURING FAIR

Featuring the approved seed pro-
ject sponsored by the University of
California Agricultural Extension
service, the extension service exhi-
bit at the fair will be of interest to
ranchers in particular.
This project, which is now in its
fourth year in the valley, has as its
aim the production of and the max
ing available to farmers, pure seed
which meets the standard of purity
established by the agricultural ex-
tension service and the division of
agronomy of the University of Cali
fornia.
The foundation seed is developed
by the university division of agro-
nomy and growers are selected to
produce the pure seed. They must
clean land on which to grow the
approved seed and have threshing
and recleaning facilities available
Imperial Valley press., 1934-03-01

thereby helping to decrease the pre-
sent butter surplus. Butter holdings
as of January l, 1884, or the Pa
cific coast. totaled 7,856,853 as COM
pared with 873, $50 pounds at the
same date in 1888. The great diff
ference in these figures is cited as
the best argument in behalf OF the
"use more butter campaign.
In San Francisco the holdings on
the first of the year were 4,423 ,249
pounds, compared with 30l .544 on
the same date in 1893.
1t has been stated by men pro-
minent in the dairy industry that
California should be able to use all
the butter that can be produced in
this state.
The Imperial Valley Milk Pro-
ducers association hopes to be in
strumental in cutting down the sur
plus and will devote much of its ac-
tivity during the coming year to
this object.
Directors of the association are:
Joel Anderson, president; Joe Enz,
president: C. B. Ralphs, vice
president; Leslie Mcconnell, Charles
Malar. E. Schaffner, George E. Ha-
rer, w. H. Forester, j. H. Huff,
John Jubler and Otto Ruegger
Other officers are E. w. Lott, man.
ager and Frank S. Wilby. secretary
| treasurer.
Imperial Valley press., 1934-03-01
HAS
LONG RECORD
Of SERVICE

For over 25 years the Valley
Steam Laundry has been on the job
in Imperial Valley, helping to keep
1t clean. Throughout that time, its
plant in this city has been at the
same site on Commercial street. The
company also has a plant at BraW-
ley.
Throughout that period the laun-
dry has progressed with Imperial
Valley, expanding its space and i'm
proving its equipment until it is
coast
A steam laundry is a necessity to
almost every household and really
is necessity to hotels, restaurants
and other large users of equipment
requiring laundering.
The local plant OF the laundry has
IS on the payroll and girls operat-
er paid at present than they were
in 1929, while prices for work are
considerably lower than at that
time.
Rough dry laundry work is cheap
er than purchasing washing ma
chine, officials of the laundry de-
clare and is much cleaner than
home laundering. Laundry is placed
for Is minutes in water with tenn
perature of $50 degrees Fahrenheit,
which kills all germs 1t goes through
two tubs of SudS and six rinSingS,
making eight complete changes OF
water.
The laundry has from $4,000 TO
10000 gallons of soft water on hand
at all times.
Exceptional delivery service is one
of the features of the Valley Steam
Laundry. The Ell Centre plant
serves, in addition to this city, Holt
vile, Heber, Seeley and Imperial,
The rural route at Holtville has
maintained the best business record
throughout the depression period.
The Brawley plant serves BraW-
ley, Westmorland and Calipatria
territory. 1t employs IA girls and
maintains three delivery routes.
Visitors are always welcomed at
either plant and are given full op-
portunity to watch each operation
involved in modern laundering.
Imperial Valley press., 1934-03-01

which can be cleaned so as to pre-
vent mixture.
AS soon as the seed has been con-
ditioned for sale according to regu-
lations laid down, it is sent to the
college of agriculture at Berkeley
for approval. 1t is tested for purity
and termination and if approved.
the grower is given tags for label
ing the seed.
In the valley considerable work
has been done with double dwarf
milo and samples of this seed, rep
resenting a field, will be on display
in the extension service exhibit. Ad-
vantages of approved seed Will be
illustrated and samples of approved
wheat and barley seed will be
shown. Work on approved alfalfa
seed and on flax is being contem-
plated.
II. Lee Landerman, assistant farm
advisor and agronomy expert, Is in
charge of this display.
Imperial Valley press., 1934-03-01
MILK PRODUCERS ASSOCIATION
OPTIMISTIC FOR 1894 BUSINESS

Comparative figures for 1929 and
1888, of the Imperial Valley Milk
Producers Association, as reported
at the annual meeting show 10 per
cent increase in the volume of but
terfat and decrease of 81 per cent
in the cost of manufacturing re-
pairs and labor.
The associations volume of busi-
ness increased 9 per cent in 1893
over the 1882 figures and directors
of the association are optimistic
that 1884 will see even better in
crease recorded.
Founded, owned and operated by
farmers on a cooperative basis, the
Imperial Valley Milk Producers as
ISOLATION maintains modernly
equipped plant at Holtville.
1t specializes in Challenge brand
butter, while producing other dairy
products, the butter being market
ed through the famous Challenge
! Cream and Butter association which
is representative of most of the
! finest dairies in the west.
The Challenge associations re-
port for 1888 shows a healthy con-
dition exists, with sales for the year
a little better than in 1882.
There was a slight decrease in
pounds of butter sold,' the report
states, "but not so great as the de-
crease in consumption. This was
very encouraging, considering that
Challenge butter is generally sole
at higher price than other brands
and consequently consumers have
become quite price conscious dur.
ing the year. Challenge handled
about go per cent of all butter re-
ceived in Los Angeles, according tc
receipts reported by the govern.
ment''
Aids State Campaign
Through it's own activities and it
connections with the Challenge as
Sociation, the Imperial Valley Mill
Producers association is taking al
active part in the statewide cam
paign to increase the use of butter
Imperial Valley press., 1934-03-01
Children To Aid
Health Exhibit

Imperial Valleys health depart
ment is to be among the exhibitors
at the fair and will feature a dis
play of health posters made by the
children in the rural schools.
These posters will illustrate var
ious health programs and prizes
will be given to the best ones.
Sanitation, particularly tn a t
adapted to rural communities. will
be shown by exhibits and various
other features streSSing the import
ance Of establishing health habits
will be included
Bulletins on various topics of in
terest will be available and DR..
Warren F. Fox, county health Off
GER, hopes to have available a de-
lineascope, showing pictures of
health work.
Imperial Valley press., 1934-03-01
FLAX COMBINE
MADE BY CASE

Flax growing has attracted the
attention of numerous land owners
in Imperial Valley, and the crop
this year bids fair to be y large one.
Attention of flax growers is called
by j. W. Bridenbaugh, valley repre-
sentative of Case tractors, to the
flax combine produced by Case for
harvesting flax
The combine may be seen at the
company IS headquarters, 430 Main
street, where full information con-
cerning it can be obtained by those
who are interested.
Imperial Valley press., 1934-03-01
First Aid Care
For Emergencies

While not anticipating any trou-
BILE, fair officials will be prepared
to take care of any emergency which
might arise in which first aid would
be needed.
Two physicians and an ambu-
lance will be on the grounds at
all times and attaches of the fair
will be instructed as to the loca-
ton of the ambulance and physi-
clans SO that emergency cases may
be taken care of with the utmost
dispatch.
Imperial Valley press., 1934-03-01
Sunfreze To Be
Feature of Fair

Sunfreze, the popular CONNECTION
made by Western Dairy Products
company of this city, will be avail
able to visitors at the fair, the COM
pany having made arrangements
for an attractive display of its pro-
ducts featuring Sunfreze.
The company's plant on Broad
way is kept busy making Sunfreze
in addition to its other dairy pro-
ducts.
During the summer months par
ticularly Imperial Valley youngsters
have come to realize that Sunfreze
is almost essential to comfort,
Imperial Valley press., 1934-03-01
TRY MUSHROOM RAISING

HOUSTON, Tex. U.P)- Attempts
at large scale raising of mushrooms
is being made by two cotton men.
L. r. c. ToWles and Leslie B. Duff
ton have engaged Henry Hutchin-
son, formerly of Kew Gardens in
London to supervise their % acre
project. Dark houses, necessary for
the raising of mushrooms, equipped
with an automatic cooling system
have been erected.
Imperial Valley press., 1934-03-01

though they always welcome the
delightful confection at any time of
the year.
Visitors to the fair are invited to
attend the Western Dairy Products
exhibit.
Imperial Valley press., 1934-03-01
McCREDIE HAS NICKNAME

PORTLAND, Ore. (UP)-Walter
McCredie, manager of the Portland
Coast league baseball team, is
known as the Tall Scot. Players and
friends address him as Mac but
refer to him as the Tall One.
Imperial Valley press., 1934-03-01
IN IMPERIAL VALLEY
NOT DIXIE


a "SchyatOn" gentleman
ROph California hanging a
IOupes o
The Waterbury Democrat., 1934-07-20
Sister Mary.S Kitchen

Swiss Chard or spinach beet, as it's more popularly called, IS one of the most delicious succulent summer vegetables on the market. There are several varieties, some with dark green curly leaves and others with broad light-colored leaves. But each variety has a thick white mid-rib that is cooked and served like asparagus, while the leaf is used as greens.
 The health composition of chard rivals that of the much lauded spinach. Thus, it's especially rich in iron, which makes it d perfec; vegetable to serve during hot weather when meat is used spar ingly. The vitamin content is good and chard is d cheap source Of vitamins, because the vegetable never is high priced and vitamins are present in goodly amounts. Chard also has the peculiar virtue of supplementing the protein de- ticiencies of other vegetables and cereal foods and contains cer- tain substance which enables the body to make use of all the miner al content available.
 Cook in Little Water
 The same rules of cooking hold good for swiss chard that are ap- piled to other delicate vegetables. Cook Tn as little water as possible and for a short period of time.
 The seasoning is important be- cause chard will be critiZed as fiat" if not popped up with a dash of lemon juice.
 The person who is eating to re- duce will find chard a good friend on account of it's remarkable pal stability when dressed simply with salt and lemon juice.
 Meantime the person who is eating to gain weight may add calories to his diet by dressing his serving with butter or rich Hol- landaise sauce. The vegetable, like broccoli and spinach. is at its best with smooth Hollandaise sauce.
 Cht the thick center rib in uni form lengths and tie in small bun dles Cook in boiling water. add ing salt after the first ten min utes of cooking. Cook the thin parts of the leaves just as you would spinach-inthe water that clings to the leaves. When tender
The Waterbury Democrat., 1934-07-20
s!|[IlQlduElHN5 PAGE

Buttcrcd bread crumbs or Rice
 Flakes
 Chop onion and pepper finely. add Vinegar and cook until Vine gar evaporates. Pour in Soup. and broth and cook slowly for half an hour. Place slices or cubes of pork in a casserole and cover with above sauce. Sprinkle top with buttered bread crumbs or Rice Flakes and heat in hot oven for about 15 minutes. until crumbs are brown and meat has become thor- oughly heated through.
 MUSHROOM AND RICE
 CASSEROLE 2 cups cooked rice
 2 cups diced cooked left-Over meat 1-2 can Cream of Mushroom Soup
 Mix rice and meat and put in buttered casserole. Pour Soup over the top and bake for 30 minutes in a hot over (4O0 degrees FL. When about done. sprinkle with cheese or top with buttered crumbs or top with buttered crumbs or Rice Flakes. Let cheese melt or crumbs brown, and serve hot.
 MEXICAN SPAGHETTI ii cup Cor more) diced cooked 1 medium size green pepper i medium size onion
The Waterbury Democrat., 1934-07-20
3O-Minute Dishes From Left-O Overs

has cook,
   as a  the refrigeraor after previous meal Often unnecessary
  of food skill obihg seasoning the yertng roast into dishes that will please thrifty will in thirty
The Waterbury Democrat., 1934-07-20

what of those invigorating autumn days and winter months when there seems to be no end to appe- ties? Prepare for them now by storing on the shelf as the weeks 20 by an abundance of preserved
The Waterbury Democrat., 1934-07-20

Cold Sliced Leftover Meat
 With Quick Barbecue Sauce
 Slice cold meat and place it in frying pan with a small amount of butter; brown very slightly then pour over it a sauce made by combining the following: 1-4 cup Tomato Ketchup J 1-2 cup water
 tablespoon Pure Vinegar teaspoons flour
The Waterbury Democrat., 1934-07-20

Ready W 1 t h your preserving paraphernalia. so that we may have another t a l k about putting up good things for the winter pam try shelf?
 Economic a l v speaking, t h e food year is a h e a d of us. Summertime is Q period of light
The Waterbury Democrat., 1934-07-20
For the Party Menu

The French practice, of serving a side dish of fruits with the main course offers the ambitious hostess a ready means of adding a touch of distinction to her party meals. True, the French frequently use a dash of wine or other liquors to enhance the zestful tang of the fruits, but with the demise of the eighteenth amendment that need no longer be a handicap.
 A macedoine of fruits, served in sherbet cups to accompany the roast meat or fowl, requires no elaborate preparation and adds measurably to the eye as well as the appetite appeal of the menu.
 MACEDOINE OF FRUITS
 ? cups sugar
 ? cups water
 ? tablespoons brandy
 2 tablespoons liqueur (any
 flayor)
 2 cups fruit, fresh or canned Make a syrup of sugar and wa ter, boiling for a few minutes. Add brandy and liqueur. Chill. Cut fruit into small pieces. Mix fruit and syrup and let stand hours in the refrigerator before serving, This makes four sherbets.
The Waterbury Democrat., 1934-07-20
2 teaspoons brown sugar teaspoon Prepared Mustard

Simmer the meat slowly with this sauce, or place it in a mod crate oven for about 1-2 hour. The meat which tended to be bit dry will be moist and flavorful and de- licious. (Serve with baked pota- toes and green salad to have a grand quick dinner.)
 PORK ROAST CASSEROLE i large onion
 leg green pepper
 8 tablespoons Pure Cider Vinegar 1-2 cup Cream of Tomato Soup 1.2 cup broth (pOrk, chicken, veal
 or beef)
 Slices or cubes of leftover pork
The Waterbury Democrat., 1934-07-20

this summer for his annual visit to the North Umpqua river, he notified friends. He will occupy the camp at Steamboat Creek he has used for the past several years. North Umpqua trout fishing at- tracts Grey
The Waterbury Democrat., 1934-07-20
SAVING WITHOUT
 SCRIMPING
JELLY-MAKING RULES AND RECIPES FOR CONSERVES
By EDITH M SHAPCUTT Nutritiouist - Former Home Making Center - New !

fruits and vegetables which you've bought at low prices in their nat ural season.
 Jelly-making is a comparatively simple problem. If one does 1t the new way, with the help of liquid pectin, explicit directions are given with the pectin and should be fol- lowed faithfully. If you prefer the old-fashioned method, here are some reliable rules:
 1. Cook juicy fruits in small amount of water.
 2. When boiling point is reach- ed, mash fruit with a wooden masher.
 3. Pour into jelly bag of flannel or double cheesecloth and let drain (without squeezing, if you want the clear. sparkling jelly our mothers and grandmothers were so proud oG.
 4. Measure juice, cooking four to 6 cups of juice at one time.
 5. Heat sugar in the oven, but do not let it brown.
 6. When juice is boiling, skim, add sugar. stir until sugar is dis solved. Boil rapidly until juice will form two drops from spoon =. |. drops which seem to flow together.
 z. Remove from fire, pour into hot sterilized glasses and cover at once with melted paraffin.
 Red and Gold Conserve One dozen yellow peaches, half of a large pineapple, 1-2 pound white grapes, 1-2 large orange, 5 or 6 red plums, IA pound blanch- ed almonds. Wash fruit; pare peaches and pineapple and cut into small pieces. Halve grapes and remove seeds. Slice orange as thin as ossible, leaving peel on: halVe plums and remove pits. Cook all | fruit over a slow fire until soft and we'll blended. Measure by cup | fuls; allow 3-4 cup sugar to each cup fruit, cook gently for 20 min utes. add chopped almonds and continue cooking slowly, stirring occasionally until mixture is thick. Pour into hot sterilized glasses and seal with paraffin.
 Fiye-Fruits Conserve Wash and stem 1 quart each of strawberries. gooseberries, red cur rants, cherries and red raspberries. Add 10 cups sugar, boil all togeth- CT for 20 minutes, stirring con stantly. If necessary, add small amount of water to prevent scorching. Pour into sterilized glasses and seal. with paraffin. chop the leaves fine and arrange them in border on deep serving platter. Garnish with hard-cooked ! egg and fill the center with the 1 thick ribs in Hollandaise sauce.
 Use Leaves in Salad The tender small leaves may be used without cooking in salads The taste is rather like romaine. Chard is also good cooked in the stock in which ham was boiled. All greens are appetizing cooked this way, the flavor of the meat adding much to the taste of the dish. A rich cheese sauce goes well over chard, too. The vegetable and sauce may be put into shal- low baking dish and the tor | Drowned in a hot oven before sending to the table.
 For copy of Sister Mary's new volume, "50 Desserts" send ten cents to
 Special Service Bureau Room 3O5, 461 Eighth Ave. | New York, N. Y.
The Waterbury Democrat., 1934-07-20

actually have them how much finer flavor have than unaged beverages Likewise tell you that the higher cbonzon of Sparkling Water and other beverages lveer drnksbu the final proof comes drinking them
 We making possible for Diamond dealers give you large regular 2oe bottles for because confident you will like Diamond beverages that glad you money while you testing them out"