Igorrotes of Northern Luzon Expose Ancient Customs
A Chicago Daily News excerpt describes Igorrotes living in northern Luzon as stoic, passionate about family, and closely tied to their villages. It details village courts, primitive oaths, ordeals, betrothals, trial marriages, canao sacrifices, and funeral rites including mummification and offerings.
MENTIONED IN THIS ARTICLE
Luzon
Luther Anderson
Chicago Daily News
Benguet
Bontec
Benguets
Beltsville Farm Experiments On Breeding And Feeding
The 475 acre Beltsville Maryland government farm studies economic breeding and feeding. Experiments include Percheron horses, Barbados sheep with Southdown crosses, Karakule goats and crossbreds, plus a hog herd and extensive guinea pig breeding to test inheritance and rapid generation times. A modern barn, laboratory, and forage rotation drive wintering methods and soil improvement.
MENTIONED IN THIS ARTICLE
Department of Agriculture
Beltsville
Maryland
Washington
Barbados
Southdown
Russian Turkestan
Cotswold
Leicester
Cheviot
Lincoln
Europe
Switzerland
Red Cross Distributes Twelve Million Dollars Since 1905
The American Red Cross has dispensed twelve million dollars in charity over the last nine years. Since its reincorporation in 1905, the period has seen more than seventy five disasters including earthquakes, volcanic eruptions, fires, floods, mine explosions and wars.
MENTIONED IN THIS ARTICLE
Red Cross
American Red Cross
Word for Jude Johnson
A terse quip from the Atchison Globe describes Jude Johnson as a troublemaker who assaults towns that displease him, noting he does not knock but exits or strikes. The line characterizes him as dangerous and unwelcomed in communities he visits.
MENTIONED IN THIS ARTICLE
Jude Johnson
Atchison Globe
Six Day Menu Plan Featured Breakfast Luncheon Dinner
A six day menu lists meals for Monday including breakfast with fruit cereal creamed codfish cakes creamed potatoes toast and coffee. Luncheon features deviled ham loaf cucumbers feg bannocks orange marmalade and iced tea. Dinner offers stewed hearts French style boiled potatoes spinach souffle egg salad and little strawberry puddings with coffee.
Breakfast Menu Highlights From a Tuesday Spread
A recall of a Tuesday menu featuring cream cereal liver a la Bordelaise potato soup raised corn bread coffee macaroni with cheese sauce stuffed green peppers butter rolls rhubarb sauce ginger sponge cake tea velvet soup Egyptian chicken mashed potatoes creamed cauliflower string bean salad lemon cream pie and coffee.
Breakfast and Dinner Menus for Wednesday and Thursday
Wednesday breakfast items include cereal cream ham toast potatoes maitre d hotel coffee and baked shad with bacon plus salads and desserts. Thursday breakfast offers scrambled eggs spring onions on toast clam chowder rolled rice orange compote nut bread cocoa and main dishes with vegetables and fruit desserts.
Friday Breakfast Menu Includes Hearty Sea Foods and Desserts
Cream fried butterfish creamed potato hash one egg muffins coffees while berry yeast stuffed tomatoes and old fashioned strawberry shortcake appear. Asparagus soup boiled sheepshead with Hollandaise boiled potato balls with butter and parsley new beets cucumber salad fruit ambrosia sponge cake.
Saturday breakfast menu with varied dishes
Saturday breakfast offers creamed chopped beef with Lyonnaise potatoes and toast, spiced salmon with potato cucumber salad and raisin bread, fried veal cutlets in tomato sauce with boiled rice, spinach with egg, rhubarb raisin pie and cheese, plus iced tea.
Lamb a la Russe with mushroom veal roulade
A recipe describes tender lamb with brown gravy and a next course pastry dough rolled with a savory filling of chopped cooked mushrooms rice hard boiled eggs and cold veal moistened with butter and broth then baked until the top is dusted with bread crumbs.
Sardine Salad Assembly Described in Simple Steps
A brief cooking note shows a simple salad method. Chop a small onion, boil three potatoes and two eggs then dice them. Layer lettuce edge and place sardines atop for serving.
Strawberry Sago from the Gre
A recipe fragment describes cooking one half cup sago in a quart of water or milk with a pinch of salt and half a cup of sugar. One pint of berries is stirred in and cooked briefly before serving.
Also Mentioned on This Page
Government Farm
Common Doe
Toggenberg Buck
Lida Ames Willis
Peas
Cereal
Coffes
Frun
Lamb A la Russe
This is just the beginning! Our collection holds over 300 years of history, including rare newspapers, obituaries, marriage records, birth records, and so much more—most of which you won’t find anywhere else!