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This newspaper page contains 5 articles. Subscribers can read the full text of each article.
Newspaper
News
Location
Frederick, Maryland, United States of America
Date
Nov 04, 1891
Page
2
The article describes a proposed practice of carrying provisions and taking light meals at stops during long trips by train. It argues frequent small meals prevent indigestion, curb hunger every few hours, and reduce leg swelling and fatigue from extended confinement. It warns against long fasting and suggests light fare at stops, with a full meal later.
Edward C. Lessee and Damon of Boston visit the family of Eyles in Baltimore. Harry Maller of Knoxville spends a day in the city. Willard Ketler departs for Baltimore on the B&O. Fansie Adams leaves for Baltimore this morning. Worthington Johnson and John E. R. Wood travel to Baltimore. Lizzie Woolford returns home from visiting Nannie Johnson on the Eastern Shore. Richard Anderson George Engelbrecht and Harry Bowers return from a hunting trip with 12 rabbits.
OCR excerpt contains jumbled phrases and broken words lacking coherent events or identifiable names. The readable portions do not yield a person, place, organization, date, or specific action to report as a standalone news item.
A Maryland column reports a major barn fire on the De Goey farm in Cecil County blamed on a mischievous visitor. Obituaries note Tebeces Williams at 106 and Samuel Burns at 91 with other local deaths and resignations. A grand jury in Queen Anne’s County is to probe the Asbury Green lynching, and John H. Thomas dies in Chesapeake City. Also covered are a sparking accident near Ting, Richard Batteraby’s shooting incident, Rev. Dr. R. H. Williams resigning in Annapolis, and a silk weaver John Shafer Jr losing an eye in Hagerstown. James Milholland’s purse theft on a Baltimore train leads to four suspects from New York arrested by railroad detectives.
A fragment from the Pallazil Gazette recounts a London dining grievance about potatoes. A Baltimore resident notes uniformly poor potatoes at clubs, then describes experiments at a host’s kitchen showing potatoes best boiled in their skins with salt at slightly over boiling, tailored to higher altitude, and claims salt and steam raise their quality for digestion and flavor.
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