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About The Stanford World (Stanford, Mont.) 1909-1920 | View This Issue
The Stanford World (Stanford, Mont.), 28 Nov. 1918, located at <http://montananewspapers.org/lccn/sn85053199/1918-11-28/ed-1/seq-2/>, image provided by MONTANA NEWSPAPERS, Montana Historical Society, Helena, Montana.
44. • THE STANFORD WORLD s Carolyn' of Fite Corner', L IMY COMPOle, By RUTH BELMORE ENDICOTT Copyright. 1913. by loolia. Plead a Company. In CHAPTER ?OH—Continued. \Cull the dog, saine.\ re- peated Amanda Parton . . \Prince will hear you and hark.\ . \God bless you!, So he will,\ cried Mr. Stagg. You've got Mitre sense than any of us, Mandy.\ \And I'll have the chapel bell rung,\ die said. \Hub! what's that for?\ \lite wind will carry the sound out . across the cove. The boy, Chet, will recognize the sound of the hell and it will give him an idea of where home Is.\ \You do beat all!\ exclaimed Joseph atagg, starting to leave the house. \Find a cap of ('ho't', Mrs. Corm- 'ey,' she comminuted. \Don't you see Mr. Stagg has no hat? He'll catch his teeth of cold.\ \Why I never thought !\ He turned to speak direetly to Miss Amanda, but - , he had gone back Into the room and was putting on her outer wraps. Mrs. Gormley, retheyed and weeping, torought the cap. Mr. Stagg plunged down the steps and kept on down the hill to the water front. There Was an eating -place here where the waterside chnrocters congre- ;feted, and Mr. Stagg put his head In at the door. \Some of you fellers conic out with are on the ice and look, for a little girl —and a boy and a dog,\ said Mr. Stagg. 'Like enough, they're. lost in Lids storm. And the Ice Is going out.\ They all rushed out of the eating. house and down to the nearest dock. Even the cook went, for he chanced to know Carolyn May. \And let me tell you, she's one rare little kid,\ he declared, out of Mr. Stagg's hearing. \How she come to be related to that hard -aft -nails Joe Stagg Is a puzzler.\ - ks , The hardware dealer might deserve this title in ordinary times, but this was one occasion when he plainly dis- played emotion. Hannah's Carlyn, the little child he had learned to love, was somewhere on the Ice in the driving storm. Ile would have rushed blindly out on the rotten ice, barehanded nnd alone, had the others not Milted him. Joseph Singe stood 1/11 the dock and :hooted fit tin , t•Ip of his voice: \Prince! Prince! Prince!\ The winil innet have carried his voice a long way out across the cove, I ut there was no reply. Then, suddenly, the clear sliver tone of a belt rang out. Its pitch carried through the St01111 startlingly clear. There was a movement out In the cove. One field of ice crnshed against another. Mr. Stagg stilled a moan end was one of the first to climb dealt to the level of the ice. \Have a care, Joe.\ somebody warned him. \This snow on the Ice will mask the holes and fissures some- thing scandalous.\ • But Joe Stagg was feckless of his awn safety. Ile started out into the 010W, shouting again: \Prince! Prince! Here, boy! Here, boy!\ There wag no answering bark. The clunging of the chapel bell was Ft Comforting sound. .1' ii Stagg did not know Una. unable to Ii iii the sex- ton, Amanda Parlow hail ftireed the church door and was tugging at the rough rope herself. Back rind forth she ruing the iron clapper, and it was no uncertnin note that clange41 across the storm -drive -it cove that afternoon. It was not work to which Carol ti alny'le \pretty lady\ was used. Iler shoulders seem arheo and the palms of her hands were raw and bleeding. Hut she continued to loll the bell without a moment's sur- cease—on and on, till her brain swam rind her breath came chokingly from her lungs. \Joe! Joe!' she muttered each time Eliot she bore down on the bell rope, dr , nub the iron tongue shouted the word for her, far across the snow -blotted cave. Carolyn May was not the first of the trio caught out nn the moving ice ttstie frightened. Perhaps because she had such unbounded faith in the good in- tentions of everbody toward her, the child could not imagine anything reel- ly hurting her. \Oh Isn't this fun!\ she crowed, bending her head before the beating of the storm. \Do hang on, Princey.a But, Prince could not hang on so well, now that they faced the wind. Ile Mitered off the steel twice, teed that de- layed them. Under his skates, Cbet ' could feel the Ice heave, while the resonant cracke followed each other like a file -tire of musketry. \Goodness Int.!\ gasped Carolyn May. \the ice ReelitS to be going all to pieces, Chet. 1 hope it won't till we . get back to the shore.\ hophe that, too,\ returned the boy. He had quickly realized that they were In peril, but lie would not let Carolyn May see that he was fright- ' ened—no, Indeed! The boy unstrapped the skates swift- ly. Do had a very good renson for re- moving them. If the ice was breaking up Into floes, he might skate right off Into the water, being unnble to halt quickly enough, If on the steel runners. lir new plodded on, lusted down. drag- _ ----- ..rairtreaSIOYSIMMIPWIFOVWW4PWIPSIMPISIFIMM ) ging the -let and the child, %%ink Prince slipping :11,0 S vra I 1-111 11e%! beside them. Stioldeilly he CHOW to open water. It eas SI, 1,1'1)1141 11 4 4 111111111 4 1 Iliat hi. could not hope to leap it; and, sof roura., lie could not get the sled and the little girl across. \My!\ cried Carolyn May. \(lint place AVItsn't here when we crime out, wits it. Chet? It: must have Just come here,\ \I don't think it was here before,\ eat:Jilted the boy. Suddenly a sound reached their ears !lint startled both; II even math , (eine., prick up las ears and listen. Then the I og sat up on his hatmelies and began to howl. \oh don't Prince!\ guteptel Cstrolyn Muss \Who ever led you you eoulti slog, Jilst lovenuse you hear it church bell ringing?\ \Tiltit'e the chapel bell!\ cried Chet Gormley. \Now I'm sure I'm right. lillt welutistget around this open patch in the water.\ 114 , set on - along (lie edge of the open water, whIeli looked black and angry. The lee grouned and crocked In a . threatening way. Ile was not sure whether lin , floe they were on hut) com- pletely broken away from the great mass of lee in the cove mid was at - ready drifting out into the lake or not. Haste, however, he knew was im- perative. The tolling of the chapel bell coming faintly down the wind. Chet drew the sled swiftly along the edge of the opening, the dog trotting along beside them, whining. Prince plainly did riot approve of this. \Here it Is!\ shouted the boy In sud- den Joy. \Now we'll be all right, Curayn May \Oh I'm so glad, Chet,\ said the lit- tle girl. \For l'in getting real cold, and this snow makes me all wet.\ \Keep up your heart, Carlyn May,\ he begged. \I guess we'll get through all right now.\ \Oh I'm not really afraid,\ the little girl answered. \Only I'd really like to be on shore.\ Chet hastened on toward the sound of the tolling bell, sharply on the watch for other brenks PI the tee. Ilere was nnother—a %%hie -spreading crevasse filled %Mit black water. Chet He Turned a Uright Face on Her as tic Struck Out for the Edge of the Other Ice Floe. ha t ! no 1 , n , 11 to Wind] 4111i 4 C11011 Inc S11011111 turn. And, indeed, It seemed lo lam as though the opening WaS grow- ing wider eaelt inement. The lee on whic h they siteel mo11,4 be cOmpletely severed from Vett further up in the In- let! The boy had beeome frightened. Carolyn May had little idea of their danger. Prince sat Up :toil howled. It I seemed to the 110y nsI iuiiirhi they were lit de , i,erate straits, \You've got to ho .1 brave girl. etirlyn May,\ he said, \I'm goin' to ' swim neroes this Ware and then arag you over. You stick to the sled and you won t scarcely get wet even.\ 'Oh, Chet don't you dare get drownd-ed !'' begged Carolyn May, ter - 'erica now by the situation. Ile turned a brieht face on her as he struck out for the edge of the other ice floe. Chet might not have been the wisest boy who ever lived, but he was brave, in the very best sense of the word. \Don't' worry about me, Carlyn Mass\ lie chattered. e The desperate chill ot the water al - ;host stopped the boy's heart. Three 'strokes took litiN across the patch of open water. \We'll be all right in a minute, Carlyit May!\ lie called, climbing to his feet.. And then he discovered something thnt almost lammed him. '1 he fine he Imel looped around his wrist had slipped off! lie hail no way of reaching - the rope attnched to the sled foilVe by (Tossing bath through tlu , water. Chet felt that lie could not do it. \Oh Chet ! Chet!\ wailed Carolyn Nies., \you've dropinel Illy roper What he should )10. poor Chet multi not think. His brain seemed cem- Dietely clouded. 1/lit et 11:11 n'ilS the little tirl doing? Ile saw her 112101111g ill oll the Wet rope mid elle seethed to he 1411021hing to Prince, for he stood directly before her, his eters erect, his tali agitated. By and by lie barked sharply. \Now Princey!\ Chet iteurd her cry. She thrust the end of the rope into the dog's Jaws and waved her mittened band towel:els the open water and the unhappy Chet beyond it. Prince sprang 111'01111d, faced the strait of blink water, shaking the end of nu , rope Nigorously. Chet saw what she meant /11111 be shrieked to the dog: \Come on. Prince! Come on, good dog! Ilere, sir!\ Prince tertI41 not bark his reply with the,ropt, lit his Jitsvs, but he sprang Mtn the %%Atter and swam sturdily toward Chet. fittholiPli and seized the dog's fore- legs when he came near and helped lilm aeralohle Out On the lee. The end of the rope was stately in his grasp twain. \My goodness! My goodness! I could sing a halleluiah!\ declared Chet, his eyes streaming now. \Hold 1111, now, Carly!' May! l'in golte to drag you across. You hang right on to that sled.\ \Oh I'll cling to it, Chet,\ declared the little girl. \And do take me oft this lee, quirk, for I think It's floating out with tins\ Chet drew on the rope, the sled moved forward and plunged, with Just 11 little splash, Into the pool. In a few seconds he had \snaked\ Lit,' sled to (lie edge of the ice floe on Statich lie Mood. Ile picked the sob- bing (jurolyti May off the sled and then lifted that up too. The little girl wits wet below her waist. \l'in—I'm Just as co -old as I—I can be.\ she chattered. \Oh Chet! take me home, Please!\ \I'ni a -going to,\ chattered the lad in return. -Ile dragged off his coat now, wrung It as dry as he could and wrapped it around Carolyn May's legs before he stetted her on the sled again. Then he seized the rope once more and started toward the sound of the chapel bell. Prince began to bark. He could not move forward inueli faster than Chet did, but he faced the svind and begun to bork with persistence. ilu.re's something over there, i'lmt,\ murmured Carolyn May. She was /Ill lint breathless herself. Theis tie -tough the wind 1111(1 storm, Clinic it faint hall. Prince eagerly pursued his barking. Chet tried to res- ply to the hall, but hts voice was only a hoarse croak. \We've got to keep on—we've got to keep on,\ muttered the lad, dragging the sled slowly. 'I he dog had disappeared. Carolyn May %ens weeping frankly. Chet Corm. ley wets pushing slowly through the storm, staggering at each step, scarce. ly aware in witat direction he was heading. CHAPTER XIV. How o Write a Sermon. .Toseph Stagg beard the dog bark first of all. 'rite men with Mr. Stagg hating spread mutt on the ice like a skirmieh ing party, now closed In toward the pent from which sounded the dog's {narking. The hardware dealer Mantl- ed its he ran. Ile wits the most reck- less of them all and on several occa- uriuiie Suddenly an ohteet appeared in the smellier of frill Ii snow. Hoarsely tie dog barked age ht. Mr. Stagg shouted: \Hey Prince! Prince! Here sv , are!\ The mongrel made for the hardware Merchant and almost knocked hie! over. Ile was ma& with joy. \show 'cm to us, good dog!\ crio: I '11, n. Joe, \Tnke its, to) 'mu! Where's H ar m:des Carlyn? Show uessboy!\ Prince lapped Mr. Stagg's face rind (Iwo ran off through the falling snow, barking and leaping. 'rite Melt 11111 , ried after hint. Tr, ice or attic,. ill,. ; dog wits back, to make sure that 114 Wan followed. Then the meat saw something outlined in the driving snow. \Uncle dioe , ! Unele Joe!\ The child's shin II voice reached the hordware merchant. There was titter Chet, staggering on, lenning against the wind, um) pulling the sled behind him. \Well you silly chump!\ growled Joeeph Stagg. \Where're you going, anyway?\ \Oh Uncle Joe!\ wailed Carolyn May, \he 1:m1.1ms:thing like that nt Ile'm Just: the bravest boy; Anti he's all wet anti cold.\ At the conclusion of this declaration poor Chet fell to his knees mei then slipptel quietly forwara on his trice. \I vum!\ grunted the hardware deal- er, \I geese the boy Is all Ins , But Chet did not lose consciousness. lie • raised a faint murmur which reached Mr. Stagg's cure. \I—I did the best I could, Mr. Stagg. Take—take her right up to mother. SIte'll (lx Carlyn up, all right.\ \Say kid l\ exclaimed the cook, \1 guess you need a bit of flxite up ;sour - self. Why, see here, boys, title chap's been in the water and hl s clothe, is froze stiff.\ (TO B31 CONTINUED VARIOUS METHODS OUTLINED FOR CURING PORK AND PRINCIPAL PRESERVATIVES USEU r -- Meat Curing and Smoke House—Built in Georgia After Plans by United States Department of Agriculture. e e d es Depart. ult S u t r a e t .)(Prepared m b e y nt t h a e t U A n g i r t i 'r110 first eaeential In curing pork is to make sure It is thoroughly cooled. Meat should never be frozen either prior to or during the period of curing. The proper Ulna to begin curing is when the meat lit cooled and still fresh. Twenty-four to 30 hours after killing Is the opportune time. Vessels for Curing. A clean hardwood molasses or sirup barrel Is a suitable vessel in which to cure pork. The barrel should be clean and tight so as to prevent leakage. A large stone or ntetni Jar is the best container In which to cure meat, but the initial cost is high. Stone or metal containers are very easily kept clean. If a barrel Is used repeatedly for cur- ing pork It Is necessary to scald it out thoroughly before fresh pork is packed into it. Curing Agents. Salt, saltpeter, sugar, aud molasses are the principal preservatives used in euriug pork. Borax, boric acid, for. acid, and other chem- icals are sometimes used, but their use Is prohibited in connection with Meats anti products to which. the federal in- spection liiw is applicable. Salt Allen applied alone to meat makes it very tiara and dry, because its action draws out the meat Juices and hardens the muscle fibers. Salt- peter is used to preserve the natural color of the meat. It is more astrin- gent than salt and should be used sparingly. Sugar and molasses act differently than salt. They soften the muscle fibers and improve the flavor of the meat, hence the coinbinatiOn of salt and sugar make a god cure: Brine Curing and Dry Curing.. Much diversity of opinion exists as to the merits of the two ways of cur- ing—brining and dry curing. It is less trouble to pack meat in a barrel and pour on brine than to rub meat three or four times with salt. The brine keeps -away insects and ver- min. If directions are followed close- ly and pure water Is used in making the brine, it will not spoil and should keep for a reasonable length of time. If the brine becomes \ropy it should be poured off and boiled or a new brine made. A cool cellar is the most desirable place for both brine and dry curing, though more moisture is re- quired for dry curing. Brine -Cured Pork. There are many different formulas for curing pork by the brine mettles], but the recipe given below If followed closely will give very good results: For each 100 pounds of meat lam— a pounds salt. 244 pounds sugar or sirup. 2 ounces saltpeter. 4 gallons of water. In warm weather nine or ten pounds of salt are preferable. Allow four days' cure for each pound of ham and shoulder and three days for bacon and small pieces. For ex- ample, n 15 -pound ham will take GO days; a piece of bacon weighing ten pounds, 30 days. The brine should be made the day before it is -used, so that it will be cool. All the Ingredients are poured into the water and boiled until thor- oughly mixed. Place ham on the bot- tom of the container, shoulders next, bacon ildes and smaller cuts on top. Pour In the brine, and be sure it cov- ers the meat thoroughly. In five days pour off the brine and change the meat, placing the top meat on the bot- tom and the bottom meat on top, then pour back, the brine. Repeat this op- eration again on the tenth and eight- eenth days. If the pickle becomes ropy, take out all the meat and wash It off thoroughly, also the container. Boll the ropy pickte; or, better, make new pickle. When each piece of meat has received the proper cure, take it Out of the pickle and wash In luke- warm water, string, and hang in the eniokehouse, The temperature of the smokehouse should not exceel 125 de - greet] F. Smoke the meat until it hiis a good chestnut color. An excellent cure, In which the meat is preserved In brine, is formed from Vie mixture of juices brought out of the meat by the application of the fol- lowing ingredients: For each 100 pounds of meat asc— ii% pounds salt. 1 pounds melted sugar or warm sirup. 2 ounces saltpeter. 2 ounces red pepper. All the ingredients should be mixed thoroughly. Rub each piece of meat with the mixture. Pack the meat in a container, hams on the bottom, shoul- ders next, and bacon sides on top. Enough liquid will be formed to cover the hams. Allow the meat to cure for Mx weeks, string and hang in the sntokehouse. The bacon and smaller pieces of meat, after they are cured, should be eaten first. The hams are better after they have aged. Dry -Cured Pork. Dry-cui-ed pork requires more work than brine -cured, though it is some- times less expensive. Danger from rats and other vermin is less in the case of brine-cured pork. Both meth- ods of curing are very successful if care Is taken to see that each opera- tion is executed correctly. Following Is the method of dry curing: For each 100 pounds of meat use - 7 pounds salt. 21-4 pounds sugar. 2 ounces saltpeter. Mix all ingredients thoroughly, then rub one-third of the quantity of this mixture over the meat and pack it away In a box or on a table. The 4hIrd dity break bulk and rub on half of the remnining mixture over the meat and again pack the ment. Break bulk the seventh day and rub the re - meander of the mixture over the meat nnd pack the meat to cure. Allow one day and a half cure for each pound of meat. After the meat has cured, wash each piece with lukewarm water and hang in the smokehouse. Another dry cure is as follows: For each 100 pounds of meat use - 8 pounds salt. 3 pounds warm sirup. 2 ounces saltpeter. 3 ounces black pepper. 2 ounces red peeper. All the above Ingredients should be mixed together thoroughly. Rub each piece of meat thoroughly with this mixture and pack the meat In bulk on a clean floor pr table or in a contain- er. In ten days break hulk and repack the meat. This Is done to make the cure more uniform nnd to prevent souring. Allow the swat to cure live or six weeks. Pickled Pork. Fatbacks cut into suitable pieces, for curing are generally treated in the fol- lowing manner: The pieces of meat are packed in a coatainer and a piinde made of the following ingredients is poured over the meat: To four gal- lons of water add ten pounds of salt and two ounces of saltpeter for each 100 pounds of meat. Smithfield Ham. Smithfield hams are cured as fol- lows: The hams tire placed In a large tray of fine Liverpool salt, then the flesh surface Is sprinkled with finely grouna crude saltpeter until the hams are art White as though covered by a moder- ate frost—or, say, use three to four pounds of the powdered saltpeter to the thousand pounds of green hams. After applying the saltpeter, salt im- mediately with the Liverpool fine salt, covering well the entire surface. Now pack...the hams in bulk, but not in piles more than three feet high. In ordinary weather the hams should remain thus for three days. Then break bulk and resalt with the fine salt. The hams thus salted and resalted should now remain In salt in bulk one day for each and every pound each ham weighs—that Is, a ten -pound hntu aliould remain ten days, and in like proportion of time for larger and smaller sizes. Next wash with tepid water until the hams are thoroughly cleaned, and, after partially drying, rub the entire surface with finely ground black pep- per. Now the hams should be hung In the smokehouse and the important opera- tion of smoking begun. The smokina should be done very gradually and slowly, lasting 30 to 90 days. LOOK AT CHILD'S TONGUE IF SICK, CROSS, FEVERISH HURRY, MOTHER! REMOVE POI- SONS FROM LITTLE STOMACH, LIVER, DOWELS, GIVE CALIFORNIA SYRUP OF FIGS AT ONCE IF BILIOUS OR CONSTIPATED. Look at the tongue, mother! If coated, it is a sure sign that your lit- tle one's Monied', liver and . bowels needs a gentle, thorough cleansing at once. e When peevish, cross, listless, pule, doesn't sleep, doesn't eat or act natu- rally, or Is feverish, stomach sour, breath bad; has stomach-ache, sore throat, diarrhoea, full of cold, give a teaspoonful of \California Syrup of Figs,\ and in a few hours all the foul, constipated waste, undigested food and sour bile gently moves out of the little bowels Without griping, and you have a well, playful child again. You needn't coax sick children to take this harmless \fruit lagativer they love its delicious taste. and It always makes them feel splendid. Ask your druggist for a bottle of \California Syrup of Figs,\ which has directions for babies, children of all ages and for grown-ups plainly on the bottle. * Beware of counterfeits sold here. To be sure yott get the genuine, ask to see that it is made by the \Cath- fornia Fig Syrup C,ompany.\ .Refuse any other kind with contempt.—Adv. Unchecked. \How did Teller get his cold?\ \All the drafts in th bank go through his cage.\ oston Evening Transcript. EAT A TABLET! DYSPEPSIA GONE PAPE'S DIAPEPSIN INSTANTLY RELIEVES SOUR, GASSY OR ACID STOMACHS. When meals hit back and your stom- ach is sour, acid. gassy, or you feel full and bloated. When you have ham lumps of pain or headache from Indi- gestion. Here Is Instant relief! Just as soon as you eat a tablet or two of Pape's Diapepsin all the dys- pepsia, indigestion and stomach dis- tress ends. These pleasant, harmless tablets of Pape's Diapepsin never fait to make upset stomachs foci fine at once, and they cost very little at drug stores. Adv. No Exception. \That man owes a great deal to his wife.\ \I'm not surprised. So he does to everybody tie knows.\ Have a Clear Skin. • Make CuUcura Soap your every -day toilet sap and assist it now and then by touches of Cuticura Ointment to soften, soothe and heal. For free samples address \Cutioura Dept. X. Boston.\ At druggists and by mail. Soap 25, Ointment 25 and 60.—Adv. Before the outbreak of the war there were 32,000 German waiters In London, and 12,000 in Parise. Of the great quantity of silk pro- duced by. China and Japan, two-thirds Is retained for home use. PROVEN SWAMP -ROOT AIDS WEAK KIDNEYS The symptoms of kianey and bladder troubles are often very distressing and leave the system in a run-down condition. The kidneys seem to suffer most, as al- most every vietim oomplains of lame back and urinary troubles which should not be neglected, as these danger signals often lead to more dangerous kidney tronbles. Dr. Kilmer's Swamp -Root which, so many people say, soon heals and strength- ens the kidneys, is a splendid kidney, liver and bladder rneaicine, and, being an herliil compound, has a gentle heal- ing effect on the kidneys, which is al. moat immediately noticed in most eases by those who use it. A trial will convince anyone who may be in need of it. Better get a bottle from your nearest drug store, and start treat- ment at once. However, if you wish first ew test this peat preparation send ten cents to Dr. Kilmer & Co., Binghamton, N. Y., eer ii sample bottle. When writing be sere and mention this paper.—Adv. Leaves are gathered font' (Rem a year from the tea plant after its third year. St. Paul, Minn., has a anion of fur workers composed of women. 4 e
