Newspapers / The Asheville Times (Asheville, … / April 4, 1901, edition 1 / Page 7
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THE: ASHE VILL : GAZETTE" APRIL Vix- T II II M " IJ I ft -WWi.gjyfc.--fii-rrir.iv.-.Tnryi y i I M 1.. . NbwiwiiJts ASHE VILLE'S LEADIUG NEWSPAPER. THE DAILY lraiSVPAPER -OFTHJB ' : - ". ' ' ..5- i I Circulation m Every Town of Jthe;District. agest Town and Subui oaa Cttrmiatiotleaa All Vlsittrs Bntertpg Ashe- Tine Ip Sa3e at All All RiailnpaM. Most Complete, Latest and Most Accurate News Service of Acy Paper Ever Published in Western N, C. ST V OCAXi NEWS, IXCAX GOSSIP, AND DEVOnT? THE BUILDING OF ASHETVILLK. It is the recognized um of Asheville. Its advertising columus fu.nish information of real valua- from the best business houses of this city. To the people of Asheville and western North Caroli na who desire a clean, enterprising daily newspaper, de voted to the interests of this secticn, whose columus are always open to encourage and ment, the Gazette looks f( r its support, pledging to people of this section its most earnest endeavors to publish here a newsp aper that will serve daily juoj strive in a fo each ana every intelligent citizen o Asheville and Western North Carolina, we ask: Do you not think that tie Gaz":e ieserves your patronage? It otters yon more than .any newspaper pubUsLea in this section has ever offered; It works oonata. ny for the progress for which you hope; lafeicrless and independent ita opinions, it will keep you In touch with the world'o news and with mat iwra at bome. When you stop to think of all this, do you - uk that any enter ffrisA fa 'community offers yoti bett r value for your money or soore richly d serves your support? SUSDSRIPTIQH RATES: One Year.-. ? " j 9 Six Months. .. . . One Months.,. . One Week (by carriers In 6rBilthoreY ... . . Published Tnursdays; eight pages.; One ot tne best weekly newspapers! in the state; 01.00 A Address ,vctt Atr" i't- srrt-v Uf- ' - itv,- . V' SixK Year, j JS4CS 5 NINTH C ONGRESSI ON AL, DISTRICT - - J ;New8 Booms and on Tlralns UP- Advertising Medi assist every worthy move every useful end for whichy progressive community. $4,QO . . ....... Ashevlllef Victoria 2,00 J: i L.- - -.. . . . .10 cents "IS" I XL YEAR. it ADDS TO THE iiuTRlTIVE VALUE ff OF 'ANY -DISH? IT ENTERS; Jl! .Valuable "Food fWhlch Is iBaily Prepared In Many Different Forma. ii pTbe Proper Method oi Boiling Te ; aerct . Omelets i : ' S ,1 - ' - Theraportaneetggs-Aa;-cookery-an. scarcely be OTerestimated. They increase $he: nntritive value of any distfvto ?wnich fSfey are added. Thus it happens that 1 c4 ke and,,, puddingand fbreadnujetures that contain, eggs arei- or. snouio. De, oi greater nutritive value than are the plain breads anddbiscuits made without them. Eggs have a lightening effect and a thickening effect, Two eggs will per- fqrm the work of one table'spooiif ul of fl6ur in thickeningstfeh things asauees. As a. substitute. Jqt nieai. oneegg ix. uy where " nenlr Sauivaient ' tba'pound-' of meat, and Jt. is,a- great niistakto tbinU, it? is.-NevheIessV"eggsaT;e'ra-' valuable f dodr easilyprepard r.pd a perfect boon for sbteakfafet.! In" fact; the: housekeeper .wboa--fortttb--U,aveeggs-.ot;..o.-her. reckonings because the various tmembers of the family them is tlif victim of a hard lot. The fgs - i:.?r 'V secret of catering made easy. The boiled egg, so called, shouldn't be boiled at all,, or else it should -be boiled a long time until the yolk has passed the leathery stage and has turned to a mealy softness. There are as many ways of cooking a boiled egg as there are ways of making coffee; and the exponent of eacll way insists just as strenuously upon its superiority. There is the cold water proc ess, which consists( of putting the egg in cold water and letting it hat gradually to the boiling point. This7 should take about ten minute's. The inside, white and yolk, is then of the consistency of cus tard. The common method is to put the perff into boiling- water and let it cook steadily for three minutes if the egg is to be soft. This cooks the white to an in digestible stiffness and leaves the yolk soft. The proper method say3 that tne egg must not be over the heat of the fire at all. It must be put ii:to u t..uccpan of boiling water, covered down closely and the-saucepan set on the table or at the back of. the stove "for just six minutes. This cooks the inside to a creaminess that cannot fail to please. When eggs are to be poached in boiling water, atablespoonful of vinegar added to the water will be found an aid.x The water, should be enough to almost fill a frying pan. Strain the vinegar through muslin and add it to the water. Add a little salt. When the water is boiling, remove the pan from the fire and slip the eggs upon the surface of the water. Return the pau to the fire and cook gen tly three minutes. Altogether better, though, are eggs poached, in milk, and necessarily then the vinegar must be omitted. After the eggs have been cook ed and carefully lifted to their resting places on slices of toast the milk may be thickened with a little cornstarch, sea soned with salt, pepper and butter and poured over toast and eggs. Another plain; everyday sort of way of preparing eggs for the table is the ome let, a- foundation upon which all man ner of variations' may be played. Cook books have much to cay upon omelets, giving the number of eggs to be used anywhere from two or three to eight or ten. The perfect omelet consists of three eggs beaten until thick and foamy. salt, pepper and butter. .It is far better to make several omelets to supply a number of persons than to attempt one large omelet. Sometimes the egg yolks are beaten first with two tablespoonfuls of cream, a little skit and pepper added, and (the stiffly whipped whites ef the eggs folded in just before cooking. The omelet pan should always be hot and oiled with butter wnen tne omelet is turned in. As for the mixed omelets those that make use of meats, oysters or cheese have these ingredients scattered over the surface of the cooking egg just before it is folded. Oysters are parboil ed, chopped, seasoned with salt, pepper and nutmeg and moistened with cream before they are added to the omelet Cheese is grated. Ham. tongue or chick en is irinced, seasoned and added. To matoes ar? stewed down to a desirable thickness, well seasoned and spread over the surface of the omelet before it is folded. A mixture of a few chopped mushrooms and trufiles, minced onions and parsley, moistened with cream and seasoned with salt and pepper, is a good addition to an omelet. Hard boiled eggs serve as a basis for many concoctions. For instance, you may cut some hard ttoiled eggs into halves and mash the yolks. For half a dozen eggs add to the yolks one tablespoonful of finely mint-ed cooked hara. a dash of paprika, two tablespoonfuls of- melted butter and one tablespoonful of anohovy paste. Mix well together, then fill he whites of the eggs. Serve with a good French dressing and have both the eggs and the dressing cold. w-Again, you may cut hard boiled egga in slices and put a layer of them at the bot tom of a buttered baking dish. Sprinkle over them some .grated cheese, then add more sliced , egg andagain more cheese.. iFinally pour over them a not too thick white sauce to which has been added a Ijttle mustard. Cover the top with sea soned Jcrumbs and bake. . : : r Sometimes hard boiled eggs, are stuffed and made into croquettes. Cut six eggs in halves. Hash the,yolks and mis them with two tablespoonjruls jf melted but ter, three pr four tablespoonfuls of minc ed parsley, "salt, cayenne and a little on ion .juice. When the mixture is s quite smooth, fill the whites and Gt the halves together, ' once more "using a little white of egg' to make them adhere. "Dipt, these eggs into bread crumbs, then Into beaten egg. .then into crumbs once" more. Fry them, in- deep fat, using the frying bas; ket.; unr, U.-l. v-ry ' Scrape the soft inside portion from sis small French, rolls, leaving the crust cnj shape, i Spread . pome.. melted butter about the hollo wjLn tenors and vplacetbese shells J or cups in me oven . unm noi. ouguuy beat as: many eggs as thereja re. rolls. Add One-half, cup pfcream. or rich, milk two taDiespoonniis or gratea cneese auu yer Httle salt.papnka and mustaia. Fill -the. hot' shells with this mixture and .cook'in the1 oven until the eggs are firmew York Son? t r c t- u - - r. j . ; T i'A Ia Experience.; ; " ' Sonof . a Mismated l Parent Pa, have you ever been to sea?. -.Parent I have, my son. Son1 Iatbere much difference between Jife on sea and" life on land? - :'t ; Parent Oh; "yes, my boy; they; do oc casionally P strike a calm at sea. Rich . . - .. ...... t : ,.- MAN'S CRUCIAL HOUR. A Womajj on the!Trcnpiieitl.JBa : ' bands TTheR The -'"'det'tf onieV-' w- The crucial hour :f the day as regards its "effect upon the man of the family is commonly thought to be associated with breakfast. Then a cheerful bearing and a joyful demeanor, xk the part of the feminine kind of the family are thought to be most effective in putting the man of the" house into the right sort of humor for the day. There are other views, how ever, on ths subject, and one of them came from a woman whose experiences in her -married life have been of a kind to er.eoui uge any w ife. She disagrees with the accepted view as to the potency of -good humor in the .nicming. Her scheme is very different. "'The cost, important moment of the day to a man's peace of mind," she said, ''is the ten minutes that follow his return from the work of theyday. At that time one word may change his whole state of feeling. . "its conies home usually tired. Work or the vexations of business during the day have frequently brought him to a point of fatigue or nervousness at whic'j very little thing may decide -what his mood will b? f- the rest of the evening. Of course the particular disposition of every man is going to tea here just as it does everything else. Cut my rule will hold good for the average man. "The most important tiling for the tact ful woman to do is to wait until she sees some si.us of his temper belore sne. makes any decided move. Don't, above all. things, tell him that the plumber has just sent in a terrible bill for making that little alteration or say that stupid Mrs Jones has been at the house all the afternoon talking about ihe new house her husband has bought and showing off her sables as if she was the only woman in New York, that had them. "Generally it is best to avoid such be ginnings, although a woman's tact must always be called in to help her but if one of the children has just been taken down with the measles or the cook has been drunk all day and had to be sent away "Don't talk too much in the beginning on any subject. Conversation taken tor rentially at the outset is likely to upset anybody who is a little tired after day's work and wants quiet before ad justing his mind to the restful enjoyment of home. "The woman who follows this advice is going to find her evenings pleasanter than if she jumps at the beginning into the heart of things, especially disagree able things. A little tact during the first quarter of an hour after the return home is worth all the early morning cheerful ness in the world when it comes to mak ing the wheels move smoothly in the household." New York Sun. VERDICT OF THE EDITOR. It Was cn a Story Turned In by a Verdant Reporter. The first city editor I ever worked un der, says a well known editor, was gen erally admitted to be a fine newspaper man. but was unpopular with the stall on account of his surly manners. I think the whole trouble was attributable to the fact that he had a slight impediment in his speech, which made it necessary for him to limit his conversation as n:ch aa possible. When he gave an order, it ex asperated him to have to repeat it, and his bearing naturally became curt and abrupt. But to come to the point, one. night a week or so after I joined the staff I got hold of a little story about a runaway country girl who had been found by the police. She was a gawky young person of 18 or thereabout, homely as a mud fence and as uninteresting as an old shoe, but I saw a chance to distinguish myself and made the episode the basis of a charming j-omance a column and a half Jongsad when I handed in the manu script watched furtively to see the city editor go into spasms of delight. But fcerdidn't do anything of the kind. He read two pages with an expression that grew more -and more fatigued and then beckoned me to his desk. "Y.-y -young man." he said sternly; "b-b-bcil this inf-f-erual. g-ghastly r-r-rot down to the b-b-bones!" He hurled, the word "bones" at me in such a terrible Voice i that I uearly fell over. Of course. I was deeply cha grined and also a little resentful, and when I carried the. story back to my table I confess that -I went out. of my way a to obey his order to. the letter. - In a short time I returned with a sin gle page"of.'copy;" Containing a cold, col orless statement of 'fact, from which ev.v cry particle -of human interest had been carefully compressed. He read, it, and his eyes twinkledL slightly. "My bb:boy,' he sa id, "yb4ir' f-f-first story " was too g-g-good ,'t,berde; . this. Is.to0 t-t-true to be g-g-good. G-g-go see w-w-whether you can't s-s-split the : d-d-difference." New Orleans Times-Democrat. r yThfl Kind Yoa riave Always Bongtd Dears w f.ri '4 '!'! It is a meani matt Avho will tdeMbenate- Jy. walk "between i fwoman and afcimilii- ner's iwiadow. ; lOe. iSL SO. Genuine stamped C OCi Never sold In bulk, - ' Beware of "the dealer who tries to sell '-" 1 - ' - - 1 HONS -BRED ; i N GAP! IV1TY, ' They Develop Ferocity and Are as Healthy as Wild Ones. There is a current .tradition that wild animals born .in captivity vdo not attair. the savageness of those bred in their na tive jungle and that the teeth of such animals do not develop as they do in tin wild state. The superintendent of the Eoor whose experience, with wild animals has been almost lifelong, says that he has not found these assertions to be true. However innocent and apparently tame the cubs may appear, he says, there is a time when they attain savagene?s ap parently from instinct and show ail tl characteristics of the animals whose home has always been the forest or th plain. As for the development of teeU the superintendent points for iiiastrati;;! to full grown lions which were bum aivi bred in captivity and may -be see a ti.r- day cracking boaes of meat with wh!ji: they are fed with eT:i." r:a of possessor the most sound teetl. ")s6lble. ihe only way in . which wild animal in captivity usually suffer wi.a theL teeth is that when they are fed they may grab at the meat which is pushed through the bars with a big iron fork r.nd break a tooth or the fork, or they may in jump ing against the bars injure a tooth a::-! suffer afterward from its loss. The little lions when T.ab culs aro r' ? at first, then become as playful as kit- tecs. Per the first year of their usvally they may be treated as domertio animais. At the age of about wtiab the cubs are taken, from their mother, but in the meantime she has taught them to eat meat. At first tl;e cubs suck a bone or a-scrap of raw meat, which the mother tears off for them. Often they may be seen gnawing upon a bone which the mother lion holds in her jaws and paws. When first taken from their mother, the cubs are given finely chopped meat, the pieces being gradually made larger until they are given bones, upon which they sharpen and develop their teeth. In time the Hoes can crush the bones with ease. From 12 to 14 months of age the young lions aie. it is said, so cross as to b"e almost unmanageable.. At the age of IS months or 2 years the cubs are takon in hand by the trainer, and then, having reached their growth they are ready to be perfected in their tricks and to be exhibited. It is said by those familiar with lion taming and training that lions which have been brought up as pets are the hardest to train for performances. They do not seem to take the training seriously and are not so easily mastered as those which have grown to maturity without petting. Baltimore Sun. WALL STREET TERMS. Some Real Information by One Who Has Been There and Knows. Having been down in Wall street for several weeks and being obliged now to write for a living, I am prepared to give to all the result of my experience. I am one of those philanthropic souls who. when they have a real. good thing, ache and burn to impart it to the world. One of the first things to learn in" the street is the terms that are used. When you have mastered all the terms, you are then a "financier." . We will therefore - tlings it once into the heart of the sub J-iiCt. It X.3 GX3tre33insr'enougn 10 cave lost your mouey, but not to be able to define your transactions in fitting lan guage is extremely humiliating. Wall street is made up, first, of pper ators. An operator is a man whose busi ness it, is to make money out of other peqnle or to lose money that other people make. When you begin to speculate, you immediately become an operator. Operators are divided into two classes, bulls and bears. When you first go into the street, you are a bull. After you have been there a little while you are a bear. Then you become a looker on. A looker on is any one who has seen better days. A margin is the money you put up when you first -go into the street. In creasing your margin is what you dr after you have bought any stocks -Going short" is. selling out something you haven't, got, with the. idea' that i: you should ever have to get it you -wiil lose what you have got. x A "blind pool" is an organized band of robbers who usually get together on Sun day, having found out that yon have been buying a certain stock and agree to keep on selling .it until yon haven't a cent left in the world. When you are one of the bluid pool, however, it is then a solid array of the ablest financiers in the country., . . v . f "Rigging!' ustock up is what happens to rt .immediately after yon, hay e sold it ont at a loss.' , A liip is something given to , yon - by an insider as a guide.. It is the evidence of things unseen, and it always turns out the -opposite from .what, yon expected. An insider Is any one' .who, has acq aired a certamamount or ignorance about a' particuiar.stocknii'ltf14Ji.-& A .'it?t . A ; 'gilt edged'' . seenrity , is anything which1 feome other fellow has more than he wants of and wishes to sell to you.r' There are a great many Imore temu used in! Wall street bnt Jhese are 'U 1, learned " At" this"rpolnt " my "cbflaferat gave -ont. Collateral, by the way lt- what you Ieaya ; behind " you : when you leave the streetv-Tom Masson in Life. r ' ' I r- ' Although all the old British battleshipr had elaborately "carved figureheads 8 01 their bowg, modern vessels' are not allow ' ed any auch sort of decoration by virtu of an order of the, admiralty issued sou:. xears ago.--- ""'' "- " Mn T? TflUT Tn TTrlf TTfcln . - - . TThe -woman wno is lovely' in "facis.; -- J form and temper - ;-will always have ; friends, but one who would be attrac- tlve must keep her health.- It She ts ' weak, sickly and all ran down, she will be nervous and irritable. -If she has , : , " constipation or kidney trouble, her InvC-C -:; :; pare blood will cause pimples, biotdhes, V -' sxin eruptions and a wretched com- - jriexlon. Electric Bitters la the bef v 7 medteinain the world to regulate atom- . ain,'Jiver and Mdneys and purify the'--; bJood. It gives ' stronsr nerves. -hrle-ht - - J eyes, smooth, velvety skin: rich eam-vV": . piexlonr It - will make a sood-iookinr. 1 charming woman otf a run-down inva- , - ltd. Only w cents at all drug stores. RACKS 0 EXASe V Effective March 10th, 1901, the Announces the Opening of its & Red River Division m iOm Denison and Sherman, Texas. & & Through Train Service will shortly be established from St. Louis and Kansas City over the & Shortest Line to Texas Bankers and Brokers, Is '-SSTJ STUEBT, (XDRMER WALL NEW to: 3eposit t- count : leceived subject to check on demand. Interest credited monthly on daily balances. Accounts of banks, corporations, firms and individuals received on favor able terms. Coupons, int'.rest, dividends, not, drafts collecic-o for our corresponded Or" rs executed for the purchase e ' 3 on jomauision, of bonds, stock's, investm ts or carried on margin. JHents may Lelegrajph 01 ..ere au in structions at our expense Copies of telegraphic de iua,y ibe had on appli cation. information regarding quotations ci-eerf urnish.-d. fiferises A i odorlees, colorless Hquid; powerful, safe and che-p. - Destroys diseeae germs' and n ocloua gases. P. . vents sicknen.' Sold in Quart ottles o:i!y oy druggif.it -.10 ni! .- Ki-itcc- j. -paru i ocy y Hrr-v b. pu - sr e. - ' crk United States of America, '.Testern Dis trict of North Carolina: The , regular term of the Circuit and District Courts of the United States fixed by law to conve- at Asheville, in the Weetern Di rtrfct of North Car ollriia on the first aionday iai Miy next is hereby ordered to:, be adjourned, to . convene on Tuesday, the twenty-first -day of Mayv M. AH Jurors ari l wit nesses sumsnooedor subpoenaed or who may1 hereafter ; bet auimanoaed ' or sub poenaed to apspeair on the said first Mon day In j May at tine said Court, will ap pear on? the day to which the same is adjourned as' above. - Defendants in criminal, cases, trader iTecognlzatace or I l,.to "annear at said term, will an- Jp3s(5ai(( siw. mmeonsDisni'x:.. ( ViSlli HEMtrraPUT. I Rely upon Platfs C asypurhooseholdd aforesah. All parties to ML:mottm? or IV .; J persons otherwise interested in te - bTisaQespi of,' the said court , to V. gether jwith; -tllielrv attorneys, ; will j take -i due notice of this adjoirnnient.t The . Clerk rf, the Court at Asheville will r cause a coiy . of: this order to be vub- r Hshed at least once a vre for four sue- : cessive weeks. beginmng not later than ' - the first' week finlAprll next, In- the; ry AsheviUe Citizen, ? the Asheville - Ga- , zette, .the - .AshevGle - KegisUer, the rt"Z ITendersonyille Traaresi ''the "WayneeviJle -Courier amd the Munphy fioout. j : j.. i Scout.. . ' ' '! " This- the 14th cEay. of jMaroh, 1901, . yV' - -. . x CUAKLiBS Hi 8IMONTONr. . ' -TJ. S; Circuit Judge. Ar-i , v is ASUEUILL.E, mond Dispatch. """S 's A Ui U . - -x. something fust as good.' vtj.;-restrict Judse. J - - ' "i I
The Asheville Times (Asheville, N.C.)
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April 4, 1901, edition 1
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