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Newspaper Page Text
sale at the Enterprise. The papers
said something about "shoddy
goods," a duped public took up the
cudgel and the "Comer" came never
again to the Famous.
"I encouraged-that Sir. Lane, just
to find out how I could pay him off
for getting you discharged," confess
ed Nettie to Wharton when they were
"It was you who sent us that tip,
then!" questioned the happy lover,
and kissed her fondly when she
flushed with conscious guilt.
(Copyright by W. G. Chapman.)
"They call the head of an Indian
tribe 'Chief,' don't they?"
"Yes; but what of it?"
"I was just thinking. Then, of
course, his daughter would' be Mis
chief. So stupid of us not to have
thought of it before!" Columbia
If Uncle Sam can get his tourists
home and his wheat abroad, he'll be
happy as well as neutral.
WHY IS IT?
Why is it that some nights the sky
gutters with stars, and some nights
the sky seems starless?
As a matter of fact the sky is never
starless morning, noon and night,
bright days and dark nights, in storm
and calm the stars shine on as bright
and as beautiful as on the starriest
But in the day time we cannot see
them on account of the sun's bright
ness which overshadows them, and
when clouds, or a fog, or heavy mist
passes between our eyes and the
stars the rays of light that have trav
eled millions and billions of miles
never reaches us. But the clouds and
the fogs only hide the stars from us,
they do not really affect the heavenly
bodies, and whether they are visible
or not to people down on earth they
are always shining
Again comes the report of heavy
firing off the New England coast.
Maybe there's a war going on somewhere.
DISHES OUR AMERICAN GOVERNORS LIKE BEST
North Dakota's governor, L. B.
Hanna, can write a r,ecipe for his fa
vorite dish, a pineapple concoction,
with as much aplomb as he can in
dite a state paper.. This is what he
sends to the governors' gastronomic
BY L. B. HANNA,
Executive Mansion, Bismarck, N. D.
In. the absence of Mrs. Hanna, I
hand you herewith the information
you wish as to one of
the dishes which is a
favorite of mine.
into pieces, sprinkle
with sugar and let it
stand for half an
hour. Drain off the
juice and roll in sift
ed breadcrumbs. Dip
into a batter made of ons egg, one
cup of flour, one cup of milk and one
half teaspoon of salt. Fry in deep fat
and drain on soft paper. A sauce to
serve with the fritters is made of one
half a cup of water, one of sugar,
boiled until spinning, and enough
white wine, together with the fruit
juice, to make one pint of sauce.
A tourist at one of the many old
inns has ordered tea and a sandwich.
The waiter was boring her with his
tiresome descriptions of the historic
connections of each piece of furni
ture, and the legends surrounding
each article in the house.
"So everything in the house has a
legend connected with it," she re
marked, when he. paused. "Well, do
tell me about this quaint old ham
sandwich," - j