OCR Interpretation

The day book. (Chicago, Ill.) 1911-1917, September 16, 1914, LAST EDITION, Image 13

Image and text provided by University of Illinois at Urbana-Champaign Library, Urbana, IL

Persistent link: http://chroniclingamerica.loc.gov/lccn/sn83045487/1914-09-16/ed-1/seq-13/

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Hard work!
There it is again, the time-tested
old adage, just as new today as when
Ben Franklin made maxims about it
more than 100 years ago, and Miss
Rosie Fritz, speediest typewriter in
the world, and for eight years world's
champion typewriter, says it's the
surest thing she knows.
"Yes, I owe my championship to
hard work," says Miss Fritz, after
she had captured her eighth speed
championship at the business show
in Chicago. "It sounds old fashioned,
but it's true, though I must give
some credit to ambitionand to love
f my work. The test is important.
"When I left high school in Provi
dec, R. I., 10 years ago, I wanted
t& be an expert typewriter. I had
learned typewriting in school and it
fascinated. I wanted to be the best
typewriter in the country.
"I am now the fastest typewriter in
the world.
"If some other girl wanted to be
world champion and wanted it as
much as I did, and worked for it, as
hard as I did, perhaps I wouln't'be
the only typewriter doing J.25 words
a minute.
"And now that I am champion with
a record to up hold my hard work is
only beginning. I have to practice
two hours a day, and I always write
new matter. I have to keep my fin
gers flexible with special exercises,
and my arms strong with massage
and exercise.
"My hands seldom tire during an
exhibition, but I think that is due to
.the position I take at the machine
and to my touch. I always sit erect,
and I keep the lower bank of keys
level with my elbows. My stroke is a
sharp, staccato blow on the key, my
fingers never linger an instant there
you can't hesitate very long when
you are making 125 words a minute."
o o
Grape juice is often used to pre
serve fruit instead of sugar, and,
though all kinds of fruits may be
preserved by this method, it is par
ticularly good for apples and plums
and pears.
Boil six quarts of grape juice in
an open preserving kettle until it Is
reduced to four quarts. Have the
fruit washed and pared, and, if ap
ples or pears, quartered and cored.
Put the prepared fruit in a preserv
ing kettle and cover generously with
the boiled grape juice. Boil gently
until the fruit is clear and tendeii
Then put in sterilized jars,

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