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Newspaper
Batesville Tribune
Location
Batesville, Indiana, United States of America
Date
Jan 10, 1901
Page
7
A lyrical scene contrasts a city hay load with rural sweetness and summer fairs. The poet envisions scented lanes, mint, phlox, and belted bees, while a countryman heads home with an empty van and a simple load that moves many hearts.
An elderly professor, famed for collecting seaweed, keeps a locked seaweed room after his wife drowns on a voyage. A curious nephew spends a night there and awakens to a wet spectral scene. a pool of seawater and a black hair appear, signaling a haunting linked to the room and the professor’s past.
An elderly observer recounts a boat tragedy in which a professor in charge refuses to rescue, a jealous husband refuses aid, and Mrs Lawson and her cousin’s lover die as the mast disappears. The survivor later reveals a hidden secret about his wife’s death.
Sir F. Hastings Doyle recalls an 1850s moment with Lord Halifax and Lord Dundas. Dundas groaned through a sneeze prevention fit, prompting Halifax to ask for a doctor before Dundas declared his inability to sneeze due to court etiquette.
David E Little of McConnellsburg Pa resigns after fifteen years as stage coach driver credited with 93 600 miles traveled 9 300 mountain crossings and 3 000 days on the road carrying over 13 000 passengers while never missing a train connection across the Cove mountain and living on the road.
One election curiosity notes McKinley receiving 210 votes in Shelton Laurel township North Carolina with Bryan receiving none. A chemist warns fresh meat in tobacco smoke taints by absorbing nicotine and a turkey benefits from dressing to improve appearance.
The article surveys sheep breeds noting the Shropshire as popular for crossbreeding and lists Lincoln Leicester Oxford Hampshire Cheviot and Southdown with relative merits. It includes a slush scraper design for ditches and advice on hog feed hay and cow peas, plus new radish variety and butter packaging in glass.
Seed potatoes sprouted in trays 80 by 14 feet then set in fields to harvest earlier. Trays laid on racks in a moderately warm room yielded sprouts three to four inches high. Early yield rose 27 percent over cool cellar storage, and full maturity increased by 40 percent with more large potatoes.
J S Morrison describes a new 3-A harrow with fifty eight inch teeth and a nine foot sweep. Three horses haul it, covering thirteen acres daily and breaking soil so clods are under half an inch. The design uses 2x4 frame and circular braces for strength.
Hens need sunlight in winter and should not rely on one grain. Keep late hatched turkeys to February. provide comfortable winter quarters to save feed. Old stock loses value. raise young stock for market. Monitor nutrition for weight and condition. check for head lice if chicks droop. high dark nests deter egg eating. adjust feeding if rapid feathering occurs. Sour milk can aid hens but not replace water. Use troughs only with soft feed. cooked food fattens birds due to easy digestion.
A vintage recipe describes shredding white cabbage finely and heating with a vinegar butter sugar and celery salt and white pepper. Mix a milk egg mixture whisked with soda pour over the hot cabbage and chill until thick and cold.
Soak gelatin in water for an hour then boil the tomato liquor from a quart can. Mix in onion juice, sugar, bay leaf, minced parsley, pepper, and salt. simmer twenty minutes. Add gelatin, dissolve, strain into a jelly mold. Serve with lettuce and mayonnaise dressing.
A collection of old kitchen guidance including a recipe for Indian Mesa pudding with eggs butter molasses cinnamon and mace baked in a dish, tips on lamp maintenance to ensure steady light and avoid oiliness, plus French stuffing for ducks with olives and herbs and a method for spaghetti with oyster sauce featuring poached oysters and a touch of tomato ketchup.
Whipped Currant Jelly instructs melting one cup of jelly with three tablespoons of water, cooling, whipping with an egg whip until light, then folding in stiffly beaten egg white and serving. Our Goose Salad calls for shredded cold goose meat mixed with sliced cucumber and lettuce, dressed in French dressing.
Halve cold boiled potatoes place on buttered sheet sprinkle sugar and dot with butter. Bake in oven until brown, basting often for even glaze.
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