The Pigskin Bag Mystery and a City Romance
Constance, a commuter, takes possession of a traveling pigskin bag from a stranger on Sixth Avenue. A planned theft is thwarted when John R. Fenton, a Forsythe chemist, explains the bag’s true plot. The couple marry three months later and he becomes chief chemist for Forsythe.
MENTIONED IN THIS ARTICLE
Constance Gillman
Sixth Avenue
Heray
Adson County
Contance
Constance
Twenty-third Street
Hudson County
Twenty-fifth Street
X. Y
Forsythe Chemical Company
Robert
John R. Fenton
John
Fifth Avenue
the Forsythe
Forsythe Company
Broadway
Him
The
Singers Who Drank Heavily and Abstemious Opera Stars
The article surveys famed singers and their drinking habits. It notes Mme Tietjens drinking after The Huguenots, Adelina Patti drinking minimally with water, a great basso drinking beer for low tones, and Enrico Caruso avoiding alcohol before performances. It adds Tonio Scotti as another abstemious singer.
MENTIONED IN THIS ARTICLE
Mme, Tietjens
Her Majesty’s Theater
London
Adelina Patti
Enrico Caruso
Peculiar London Collector Story of Bethlehem Hospital
In London a Bethlehem Hospital fundraiser visits a scowling man’s home. The door opens to a servant scolding and a man who first insults the servant then invites the collectors in. He pulls from a bag 400 guineas and explains he saves and spends money in his own way.
MENTIONED IN THIS ARTICLE
London
England
Bethlehem Hospital
The Chicken Boarding House on the Yukon
Frank G. Carpenter describes Yukon poultry as a pampered luxury. Chickens in summer are kept in darkened coops at 8 p.m. and in winter the coops are lighted to induce laying. Winter boarding houses are log structures with shaved insulation and airtight stoves, with landlords earning board and eggs sometimes valued at five dollars per dozen.
MENTIONED IN THIS ARTICLE
Yukon
Frank G. Carpenter
Alaska
Modern science on preventing baldness yields limited progress
Experiments shaved four body areas including the crown region and tracked weekly hair growth from plucked hairs. Growth was slow on arms and legs where hairs do not shed, and results challenge beliefs that shaving, sunburn, or petrolatum stimulate hair growth.
Development of the Don't Worry Club into Credit Men's Association
Mr Dustin Stax explains the former Don't Worry club evolved into a practical group, becoming a credit men's association focused on financial matters and personal advancement.
MENTIONED IN THIS ARTICLE
Dustin Stax
Credit Men’s Association
Rough Weaves for Fall Pretty School Dresses
Fall fashion notes from 1933 describe light-weight knits in rough weaves like jerseys and tricotines with summer colors. Frocks and skirts feature stencil designs, check hems, and brown silk trims. sleeves lengthen with kimono or cuff details. fall coats and school wear show longer skirts and light embroidery, beading, and fur-adapted trims.
MENTIONED IN THIS ARTICLE
Aiso
Which Gas Burner to Use and Why
A USDA guidance piece advising to mostly use simmering burners to save gas. Start on medium or standard to boil, then shift to simmering to finish long simmered foods. Use one simmering burner often, and reserve giant for rapid boiling or large-bottomed pans.
MENTIONED IN THIS ARTICLE
United States Department of Agriculture
Pectin Extract for Clear Jelly From Citrus Peels
Citrus pectin extract provides clear jelly from juices like pineapple and grapefruit. Use thick-skinned oranges or lemons, wash and pare rind, then grate and boil peel with water, strain, and concentrate the extracts through successive washings and boiling.
MENTIONED IN THIS ARTICLE
United States Department of Agriculture
Cook Beef And Calf Hearts For Economy And Taste
Beef and calf hearts provide an economical option and can be prepared either quickly by frying sliced calf hearts or slowly by simmering beef or calf hearts until tender. Stuff with a bread crumb mixture, sew closed, then simmer or boil, finish by browning, and serve with a gravy made from the cooking liquid.
MENTIONED IN THIS ARTICLE
United States Department of Agriculture
Simmering Mutton: A User Guide from USDA
A USDA guidance emphasizes simmering over boiling for mutton and lamb. Start with a fully submerged leg or shoulder in boiling water, then move the kettle to a steady simmer and cook until tender, about 1.5 to 3 hours depending on the cut, seasoning with salt pepper and preferred spices.
MENTIONED IN THIS ARTICLE
United States Department of Agriculture
Also Mentioned on This Page
H. Irving King
McClure Newspaper Syndicate
Western News
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