04 Jun 1912
Page 1
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This newspaper page contains 13 articles. Subscribers can read the full text of each article.
Newspaper
Portsmouth Herald
Location
Portsmouth, New Hampshire, United States of America
Date
Jun 04, 1912
Page
1
Report notes renewed strike activity across England with pickets placed on duty by sailors and firemen unions. Workers refuse further wage pledges, raising fears of widespread shortages that threaten residents of the city.
In June near Besuin Bay a two masted schooner and the Green were in collision about 10 miles west of Besuin. The Green sank after being struck forward of the fore rigging. Rescue boats towed the crew to the Young Wlibuxy Dinewhy where one man was injured. The Young’s captain, C Chorsé Barter, heads to St John for repairs.
Ad claims PEDSI-NO powder keeps armpits dry in heat and activity, preventing perspiration damage to gowns. It touts no staining, deodorizing action, and fabric safety across fabrics, with a money back guarantee and mail order from Perspn Co. in Chicago.
The Corn Green was built in Bangor in 1873 and plowed at that port. She registered at an age unknown and was 117 feet long, 28 feet beam and TH feet deep.
A historical note describes cleaning towels by soaking in cold water, adding white soap shavings and a bit of juice, then heating gradually to a boil. Repeat if needed, using tepid to slightly warm water and gentle agitation to restore whiteness.
A fragmented home recipe describes coring apples and grinding scraps, mixing bread scraps with cinnamon sugar and yolks, combining this with apples, baking to form a dough, then folding in whipped egg whites and sweetening before finishing in the oven.
A historical account describes a Geneseo meeting where Mrs Mary Z Wood spoke in support of woman suffrage, arguing it as a right and duty. The speech challenged anti suffrage claims, cited wartime and moral equality, and emphasized better governance with broader female participation.
A rustic Scots cookery piece details favored braths and soups, focusing on Scotch bonnet venison, oxtail stew, and a famous brander steak. It covers leeks preparation, meat quantities for four quarts, simmering times, butter and catchup sauce, and proper grilling on a hot gridiron with tips on handling meat and serving.
Good butter has no strong odor and an even golden yellow color with fine grain. It should not be marbled or overly moist or it will break and the purchaser pays for the water. Cheese should have good color and fine grain. large air cells and rapid fat separation indicate poor quality or adulteration.
Combine equal parts cold boiled and raw potatoes. Peel and grate the raw, squeeze out moisture, grate the boiled, mix, add salt and flour. Shape into balls with bread squares in the center, brown in butter, then boil in salted water fifteen minutes. Serve with gravy and meat.
A fragmentary recipe describes fillet preparation for anchovies. It mentions cutting into lengths, arranging in small glass dishes, garnishing with capers, avialers, and hard boiled eggs, plus chives. Details are garbled but suggest a delicate cold dish with oil or sauce.
A quirky guide advises boiling most vegetables in plain water and notes ground roots like potatoes start in cold water. It mentions serving with Pandakee Tamon Jewels and powder sun, and humorously claims the Kaiser is deeply fond of the dish.
The article notes a sweeping price surge across food and everyday goods with overall increases around twenty percent. It cites eggs meat tea coffee sugar and produce among the sharpest gaps while fruits grow cheaper in 2vent, and textile goods grow cheaper. Inflation pressures households as staple costs climb beyond 1920s levels.
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