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title: 'The Day book. (Chicago, Ill.) 1911-1917, March 21, 1917, NOON EDITION, Image 14',
meta: 'News about Chronicling America - RSS Feed',
Image provided by: University of Illinois at Urbana-Champaign Library, Urbana, IL
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It was about what Trader Bartlett
had expected, anyway.
Mothers were made to look after
children and to raise them!
And then she died..
' That was one thing he hadn't
counted on. v
Upon him now fell the full burden
of caring for the brood, the oldest
10, the youngest a mere toddler. If
you have gathered from all this that
Barlett didn't love his babies you
must know little about universal
fatherhood. It struck him now like
a blow that he couldn't converse with
his own flesh and blood.
He lay awake nights yearning
over his little "cubs," half white, half
brown waifs, listening to their
strange murmurs as they dreamed,
or their pathetic calls for the dead
mother who could understand them.
Every unintelligible word through
which they tried to make known
their walled-in souls was a reproach
to the father.
Today the prospectors remark on
the change that something has
working in the eyes and features of
Trader. Bartlett, but few have
guessed its' cause.
Recently a scientist in the govern-,
ment employ stopped to . buy tea and"
flour of the trader, and Bartlett
opened his heart for a flash:
"You know," he stammered, Jook
ing at his three boys and his Fbaby
girl, "I am the most miserable of
men. I can't talk to ihy own chil
dren, poor little fellers. Never
learned their language, and they
don't know mine."
Trader Bartlett is like many other
"squaw men" of the north.
They expect very little of life. But
Bartlett got even less than he ex
pected. o o
TODAY IN ILLINOIS HISTORY
March 21, 1 832. Steamer Tsfiis
man arrived at New Salem, 18 miles
from Springfield. - J
LENTEN MENUS FOR ONE DAY.
By Biddy Bye.
Breakfast Hominy and milk;
Luncheon: Date gemsj-egg salad;
Dinner. Salmoh loaf with boiled
rice; green salad of lettuce, olives, '
pickles with mayonnaise vdressing;
batter pudding -with puree of
BEANS AND RICE
Put two tablespoons of butter or
beef suet In a saucepan and brown
until dark, but do not burn it. Add
1 tablespoon flour, stir andvbrown
again. Add 2 cups good stock (beef
Is best'; season with salt and pepper.
Cook 1 pint fresh shelled beans in
salted water Until tender. Add 1 cup
of cooked rice; then add the sauce,
'and cook 1 minute longer. Gravy can
be used in place of the stock. If
gravy is used buttfer should be left
out. In food value this dish takes
the place of Both meat and potatoes.
A friend of ours came home one
day last spring with a large, durable
wife. She had a long nose and a
short upper lip; a beard, a mole, a
mustache and a jaw, ladles and gen
tlemen, that would make a chunk of
chilled stejel green with envy.
About (the same time another
friend trooped in with a small, com
pact, two-gill creature who fiddled.
Fiddling and dawdling over every
thing she did was her specialty. Nero
fiddled while Rome was burning. She
fiddled while the potatoes were doing
the same thing.
Now we struck a middle ground.
We got one neither tall nor short, tl
dawdling nor adamant, iron nor
mush. We took "her on In cold blood,
after due consideration. She fits.
And we don't expect to take her off
in Reno. . ,
We favor the three-quarter length