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Newspaper Page Text
FARM LIFE MAKES HER CAPITOL
Statues and paintings in the na
tional capital bear the face and form
of Mrs. Dorsett, daughter of a North
Carolina mountaineer farmer. Out-
door life, she says, hasmade her
the model desired by well-known
sculptors and painters.
BITS OF INFORMATION
As'a salutation to Emperor Yo
shihito a number of school children
recently marched to the imperial pa
lace where, at a given signal, they
released a swarm of fireflys, number
ing about 10,000, which they had
gathered and inclosed in tiny cages.
William Fry Smith, age 9, of New
ark, N. J., has a baby alligator, where
until lately he had an alligator egg,
sent to him by relatives in Florida.
The boy has played with the egg con
stantly since its arrival a week ago,
and it is believed the warmth of his
hands hatched the egg.
J. J. Schoen of San Francisco, who
ueft 13 children, bequeathed his
whole estate, $26,000, to his widow.
His will stated: "I cut off my chil
dren not for want of affection, but
because there are so many of them
that it would not be worth while to
attempt to divide my estate among
QO TO MARKET AND
SELECT MEAT, SAYS WOMAN BUTCHER
Cleveland, Oct 27. "The average
American housewife does not know
how to get the most out of the meat
she buys," says Miss Anna Bowden,
Cleveland's first woman butcher.
"The butcher bill would worry
housewives less if they went in per
son to the market," she says.
Miss Bowden says when women
DO go to market they trust to the
butcher to give them the right cuts.
"A woman may say she wants
meat for roasting' and the butcher
may give her long shoulder or round
shoulder. When ifcame to roasting,
the housewife would find the round
shoulder, being the tougher, had not
been roasted enough, or the long
shoulder has been roasted too much.
"What is commonly called chuck,
for roasting, is long shoulder. That
is the part of beef close to the neck.
Round shoulder, also a chuck, is
more ttfward the forelegs and is more
fatty. Both are good -when roasted.
"Round shoulder may also be tak
en as steak, but it is the toughest of
all steaks, and is best when roasted.
"Porterhouse may be too costly for
the workingman's wife, but sirloin
would make a good substitute, al
though it is a bit tougher.
"Housewives should make use of
meat bones in cooking soup. That
puts flavor into soup and' makes it
more norishing. The best -soup meats,
are the plate-piece, or breast rib
meat, and the shank.
"Care should be taken that meat
is fresh. Fresh meat is a strong red.
When it ages it darkens. In pork the
change is hardly noticeable. M