Newspapers / The Goldsboro Headlight (Goldsboro, … / Oct. 11, 1888, edition 1 / Page 2
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GOIDSBORO BDSBS CARDS Dr. JAMES II. POWELL'S Drug Store ts "Law Building," Corner store, north end, keeps con stantly in stock Fresh Drugs, Patent Medicines, fec. Prices as low ae at any drug store in the city. Also offers his professional services to the surrounding community, at day or night. MOORE & LINDSEY, TKSCRAJiCE. REPRESENT Continental, Fire, assets, $5,239,981 Norwich Union, Fire, assets, 1,315,486 Hamburg-Bremen, Fire, assets, 1,120,604 St. Paul, Fire, assets, 1,541,061 Southern, Fire, assets, 439,684 State acrents for the Fidelity Mutual Life Association, of Philadelphia. O. R. RAND, Jr., 3IlLLWRIGHT AJKD MACHINIST. Ensriaes. Boilers, Gins and Cotton Presses for sale . n. w. mxox. - - swift galloway, . 111X011 & GALLOWAY, Attorneys at law, Goldsboro, N. C. Office: Room No. 2, Law Building, up stairs. PORTER & GODWIN, Contractors and Builders . Plans and estimates furnished on ap plication. Emperor William is Dead! KORB STILL HANGS! Wall Paper for Everybody. JgTTull satisfaction guaranteed. F. J. IIAGE, Sr., Artistic Wall Paper Hanger and House Decorator. R. A. WATTS, Dealer in Fine Jewelry, Watches, Etc Repairing promptly done by experi enced workmen. T01d Gold and Silver bought or exchanged for new goods. J. T. JOYNER, Goldsboro. N. J. Rouse, jjnston. Pouse&joynek; Attorneys - at - Law. Will practice where services required. Claims collected in any part of the U. S. Dr. THOMAS HILL Oilers his professional services to the citizens of Goldsboro and. surrounding country.- tOffice over Pipkin's store. Slate at John II. Hill's drug store. F. J. IIAGE, Sr., Sign and Ornamental Painter. Correspondence Solicited. JOHN SLAUGHTER, Jr., Does all kinds of Tin, Slate and Iron Roofing. S5BfMy aim is to please. BAKER & MILLER, East Center St., Dealers in Clothing, Shoes, Etc. Prices Lower Than the Lowest. irRepairing on Shoes neatly done. W. B. PATE Has replenished his stock of Fine Wines and Liquors, and invites you to call at his "Palace Saloon." E. W. COX, Real Estate Agent. Office the second door from the comer of John and Walnut streets. "Collections of House Rents a specialty. DEPOT OF ROBERT PORTNER BREWING COM PANY, F. W. Hilker, Agent, Goldsboro, N. C. SF"Correspondence solicited. S. II. BRYANT. Boots nnd Shoes made to order at low est prices and shortest notice. Repair ing neatly ant promptlv done at lowest figures. Leather and Shoe Findings of every description at the Very lowest prices, i rtety competition. Best stock carried in .Ncrth Carolina. HAYWOOD FREEMAN, City Hack Driver. Meets all trains, day or n;ght. Pas sengers transported in any poition of the city. Orders left at Mr.. J. R. Grif. tin's store will receive prompt attention. TMsIColumn rw .... "Will be occupied by the racket: store Tlie Greatest Bargain House '-IN-, North Garoliiis. M W. H. lyon, Goldsboro, N C- THE SWORDFISH. HUNTING AX ARMED MONSTER OP THE SEA. The Best Fishing Grounds A Cruise Usually Lasts Three Months Harpoonins the Fish. How They are Causht During a fit of enthusiasm I shipped is green hand, to share all the per.ls of the vasty deep for a season's sword fish ing of three months. I started one bright May morning, the Captain telling me to come down early, as they woud haul oif early into the stream and take advantage of the fair wind and tide to run down the harbor. Packing a few clothes and oilers in an old valise, next morning I was up betimes, hurried to the wharf, jumped on board, and we hauled away v. itn a fair wind and tide and within twr hours' time had passed Minot's Light f.nd were breasting the waters of Massa chusetts Bay. Then I had time to look around and take note of what was to be my home for about three month?. "By Jove," said I to the skipper, looking around me, "you don't mean to ay that this is all the crew you carry r" Noticing for the first time there always seemed to be but four men on deck, the Captain and myself included. 44 Why, yes." replied he. 4 4 We don't need all Jerusalem to capter th' monster in his briny element and put this 'ere fishin' through. I'm owner as well as skipper of this 'ere craft, so I draw the vessel's share as well as skipper's. There are five men of us all told, including yourself and a boy. The cook and boy I hire and pay 'em by the month. These two men you see share the proceeds of the season's work with me the 'mast header' and 4rnan about deck' and help pay the wages of the cook and boy and the 4great and small generals.' What I mean by 'great ere n era Is' is the cost of running ligging, wharfage, and all things pertaining to the vesel and fish ing apparatu?. The 'small generals' are the provisions. It doesn't take but two or three men to work a fifty -ton schooner and sailors do considerable in the extra line. The skipper, myself and the mast header intended to sleep aft, whilst the remainder oi me crew bunked in the forecastle. The ves sel being of such a small tonnage made the cabin, to ail ap pearance, a little cuddy, and it con tained three bunks, which formed part of the room. On deck all of the men were busily at work. including the cook, who was preparing the morning meal. We were then bowl ing along making ten knots an hour, which was good headway for a small craft, and the skipper remarked, 4 'if the wind held that way until we got of! Highland, Cape Cod, and then thifted around a coaple o' pints to ths nor'ard, we ought to be near Block Island the fishing grounds by the next day." It was rapidly growing light, down toward the horizon a heavy bank of obscured the sun's rising, but above, toward the zenith and around toward the wet, it was clear, betoken ing a beautiful day. The breezing salt air cams in delight ful whiffs, blowing away the dull load of a city's caics and i-r- wonc w rule we the Ki-,6 bcot. were noting the situation the cook poked h's head above the gangway of the forecastle aud in formed us in loud tone3 that erub was ready. We went down, living but the . - I "fix, o:" clouds steersman and one man. on aeetf. j Just then the mast-header sting out: Going down we had to back down the , "Fin, O!! There she colors, right off narrow entrance, but at last we were all t our port bow, and coming head on." sea'ed edgeways, so to speak, around a The man's more experienced eye had stationary table that fitted around the sighted the dorsal fin of the swordfish. foremast. The skipper told us to 44Hoe ' Another appeared, and yet another, in; no ceremony here, my boys,'' and Would they come nearer The vessel his bluff, hearty face wore a smile of sat- was moving very slowly. They were isfaction as he bailed out a liberal share t still nearingus and jumping out of the of bean soup for himself from a large water, as if in play, or doubtless follow earthen dish that stood in the centre of , ing their favorite food that moved under me lauie. n is customary lor all lood j to ue served at once on tne table and each must help himself or go without. Strong hot coffee, generally without i 1 -- , trcrp I J - ilnnria V I tin plates. The fishing gear had I ecn overhauled and was now lying on deck ready for use, and the skipper having plenty ot leisure time on his hands, let me examine it and gave me a thorough explanation about each article respectively. We also went out on to the bowsprit and ex amined the "pulpit" from which the sword fish is struck. IX THE rCT.PIT. The pulpit is built out on the bow sprit, and is the only proper p acs from which to strike ti e swordfish, for the least noise d.sturbs him .ind drives htrn nway. A large vessel goin.- through th water wi!J make less uoiso than :i small j boat that is constantly splashing up and j down on the waves. Sometimes, too, the ti-h will turn on its slayers when bad y hurt and endanger men's lives in a Frnaiiboat. Aevertheiess sometimes they are struck from a small boat, and always lanced by two men. The pulpit is made of a semi circular piece of iron, and at light angles from its center a perp;ndic cular iron shaft reaches into a rvt nf iron embedded near the bowsprit, which also forms a support for the feet. The semi-circular iron forms a support and I hrace for the man who strikes the fih. 1 Ti;crei? u'.sc a scat sr.pnnrte! bv two ' xopea. ffeVimoon has u detachable head, when the fish is struck the head of the iron turns crossways in the fish's body and cannot be withdrawn. It is called a "toggle" or lillie iron. A light rope is carried with it and held by a man in the bow of the vessel, together with a ke" or buoy to which is attached the line. This the man throws overboard as soon as the fish is struck, and it marks the fish's whereabouts after death. A heavier line, called the fifteen thread line, of about one hundred -fathoms, is made fast to the keg. Part of it is held by the harpooner, while the remainder is either passed to a small boat alongside, in which two men are seated, or fastened stationary to the bow. The f sh is usually pulled to the vessel as soon as he exhausts the length of his hne. The pole of the iron is about thirteen feet long, so it is never thrown, but when the tish is about nine or ten from the vessel, it is pushed into him with a darting motion. The fish is always struck alonir his upper dorsal fin. and killed by being lanced in the gills. Next I went up and took a survey from the "crow's-nest" the term used for the lookout on the masthead from which swordfish are sighted. So with some trouble, not having got my sea legs on, I managed to climb up to the cross tree and thence over the futtock shrouds a feat particularly dirt! cult for a irreen fellow and even for one who has lost the practice and in due time arrived at the crow's-nest. This 1 found to be a circular piece of iron large enough to encircle a man's body and riveted firmly about the topmast. About four feet be low was a support for the feet made of hickory and fastened also very firmly to the topmast by iron clamps. COMING IIEAD OX. As I stood there I could see way off on the horizon. There being a -pre-.ty Btilf breeze, the little craft would make a lurch as she mouuted a wave, which m-ide the topmast bend and forced me to-take a firmer grasp and draw a long breath. It was some time before I could get used to the situation. The next morning when I went on deck I found every man at his post. The skipper was in ihe pulpit, for he allowed no man but himself to strike the swordfish; the mastheader was up in the crow's-nest, on lookout; the man abo it deck was at the wheel, and the cook and boy were down below in readiness for any emergency. The dim, blue. Hat outlines ot Block Inland coaid be seen in the distance. There was but little wind, and our craft rolled lazily, sway ing the main-boom to and fro. I climbed up to the crosstrees on the mainmast, just below the "crow's-net," where the mast-header was, and snugly ensconced myself. '4 About how far oif have you seen tee dorsal fins show up during your piscatorial careeri" I asked. "Well, young man, that 'e:e word beafs my dictionary, but do yon see that 'ere vessel with colors fiyin' and her ma'n peak dropped s" pointing in the date tion. "Xo," 6aid I, "I cannot see any thing." "well, lean, and I can see a : 'l fin a leetle furder than that." I considered a little and I recko .i that if the man could see at that distance and the horizon estimated at about thirty miles distant from my view, even if he was four feet above mo, I ought to see her sails so I estimated the man's focus ot "St at about forty-five miles. the surface. I could see their see their Ions swords glisten in the sun. On they came. The skipper threw up his IIOISTIXG THE FISH OH DECK. sinewy arm and grasped the end of the harpoon pole. Ihe man was stationed in the bows, with the keg buoy. All was in realiness. The fish could now le seen with great distinctness, and were but a short distance from us. The fish were meeting th'j vessel head and head, and they had swa.ed but little out of their o.irse and were now about twenty feet off. and one big fellow who seemed to be the le:uler was contiderably in. ad vance of the others. I coull see the skipper raise his brawny arms, leaning across the pulpit, he br:ed hiarelf firing ly. balanced his harpoon and looked with g'eurning eyes, iiuiely Le will not strike at that distance. Ino, the leader takes a leap out of the water that lessens the distance a third. Something startles them and turns them from their course for the instant. Heavens ! they are go ing by. He cannot reach them, but, leaning over somewhat more, still re taining the position of his arms, he, with one push, sent the harpoon deeply into the monster's body. Quivering a moment under the hock, the fish darts off like a wounded hare, taking the s-lack of the rope and buov rapidly with him, and the others disap pe;irvruder the surface. We could see - himmak ngabee Bat and learn hind him along wake of blo-xly foam. But his limit came to an end, and tne ttand up of the fih making a slacc of the rope, no opportunity was lost by the crew in getting hold of it and dragging the strike toward the vessel. Then commenced the fun. The fish, finding an opposition at the other end that could re ist, would rush off, drag ging all hands toward the bow. Then, growing weaker, he would slack up un awares and tumble all hands pell-mell over each other. But at last, with great exertion, we hauled him alongside. He was then dispatched with the lance bv a man who lumped into a small boat, white we oa deck rigged double pur chase blocks. Then, after a rope had been hitched fore and aft fiom his sword to his tail, we put the tackle on, and he was soon laid out on deck, glis tening like a great rubber ball and cov ered with foam and blood. A bucket of water, however, dashed over him, brought him out in all his pristine glory. He was a pretty fellow. His back and fins were neutral purple, gradated into white near his belly, and the sun reflect ed a sheen of silver luster over the whole. Like all mammalia, he was de void of scales, and his eyes were a deep blue a peculiarity of almost all fishes. He had two dorsal fins upper and lower two ventral, one anal and one caudal. He was a medium specimen, as the skip per told me afterwards, weighing about two hundred and fifty pounds undre?S3d and measuring fiom tip to snout (sword) to end of caudal fin (tail) almost eight feet. Examining him still further, I pulled something from his body that looked like a worm. The skipper in formed me that they were sorely troubled with the creatures, who bored into the fish's bodv a number of timis. His head, tail and fins were cut off I and the entrails taken out preparatory to packing him in ice, but not before we had determined to try our hungry maws on him, so the cook came forward, with his basin and selected the rare bits. These were steaks very much resembling halibut steaks, having a coarse, muscular grain and of a gray color. I found that at supper-time, after we had partaken of a slice or two that the fiavor was quite pleasant and not unlike bluefish, but of a slight oily nature. It seemed that the taking of this one fish brougat us increasing luck, for the following day we bighted more fish and were fortunate enough to get three. The same scenes were enacted over, un til the end of a fortnight we found we had fifteen fish, and, estimating their average weights at about 200 pounds dressed, our total take averaged 3000 pounds. This the skipper thought was a tolerable good fortnight's work if we had favorable winds to get an early market for them. The best market wa New London, si we headed the vessel for that port, whi h we reached after a few hours' sail. The fish sold readily for eight cents per pound. Jfcio Yvrk Hvrld. How Gourds Climb. The way the gourds climb is by means of spiral, curled tendiils, which are in reality small abortive stipules or leaf-appendages, specialized for the work of clinging to the external objects, be it bough or stem of some other plant, over which ihey rapidly spread themselves. The tendrils push themselves out on every side, revolving as they go, till they reach some slender twig or leaf-stalk to which they can attach themselves. It is curious and interesting to watch them as th-y grow, and to see how closely their movements simulate intelligent action. The little curled whorh j?o feeling about on every side for a suitable , ." .hold, groping bMndlv, as it were, in .en e".i of a support, and revolving slowly in wide-s weeping ourves, until at last they happen to lay hold with their growing end, of a proper object. Once found, they seem to seize it eagerly with their little fingers (for in the gourd the tendrils are branched, not simple), and to wrap it round at once many times over, in their tiirht embrace. It is won derful how far they will go out of their way in their groping quest of a proper fooihold, and how, when at length they ftumble upon it, they will look for all the world as if they had known before hand exactly when and where to search for it. These actions come far rloser to intelligence than most people imagine; they are deliberately performed in re sponsive answer to external stimuli, and only take place when the tight con ditions combine to excite them. Popu lar Sciei-c Monlhlv. "Skipper Crnnslile." It cannot always be told by the looks of a word how it should be pronounced. In England, for example, a man whose name is St. John is always addressed at Mr. Sinjun. A newspaper correspondent tells a Marblehead (Mass.) story bearing upon the same point. A case was on in the court at Salem in which great interest was taken by the fishermen. The clerk called the first witness: 4Captain Edward Crownin shield. come into court" no response. The summons wa3 repeated with like result, and the bronzed and weather beaten old tar3 began to look around with interest ano curiosity. One stout old veteran on the front seat was espe cially curious, and watched the creen bai;e closely to see who this distin guished individual was. The clerk intimated to the court that the witness was evidently not present, but the justice knew the locality and its inhabitants better than the scribe "Let me try, Mr. Clerk," he said, witk a smi.e, and called "Skipper Crun-hle " "Here," responded the ancient in the front seat, who had apparently been ex pctmg the advent of some distinguished naval otcer, and failed to recognize himself under the high-sounding title. Singular Split in a lYalch Crystal. Joseph Eates has on his bench a six-tcen-size watch crystal that has split edgeways nearly three-fourths of its length. The crystal gave the first evi dence of splitting in April and has since been gradually working toward the other edge, and it is jirobable that before lone the two parts will become entirely sepa rated. It is enclosed in a metal rino rises and falls with the expansion and contraction of the ring, the thinner edrC forking as though it was hun with uiwca. ii is a great curiosity and aga:n " " jcara,- m;cnt noz be seen Knnckle of Mutton. Cover with cut barley, a few Car,e- r!nolff f'.it. nnirn and thin turnips ; season with pepper and s&;t u . it steam or simmer gently for an w rnr and a half, and then have ready meiv j Ie butter and pour over, allowing it a to D to stenm or simmer for twenty m' I afc""4 A beautiful gravy will have col!ec;e T,nJ: and the meat be as tender as a chUW froi Gainish with Paysadu tongue, wan.e(j rhe papei previously by steam. The price of :V th? tongue is far less than the British artic't HedWi and the tongue has a sweet taste le then ' Scalloped Onions. cur Boil, and if large cut into quarter' Put into a shallow dish, cover jat ever white sauce and buttered crumbs, and buj bake until the onions are brown. fae Oneda. off the outside skin of onions and cut Pour hot water over them, add a ha teaspoonful of soda, and let them stand for half an hour or more. Put oa to ycw. boil with a teaspoonful of soda ia ths water. Boil till soft, and then pror xeJ 'LP as directed above. If one has to cut ap a large quantity of onions it is well t v do it under water, a part of the (Jcr being thus absorbed. Some lay a piece if of bread near the onions, thinking tt it absorbs part oi tne oaor. Pickled Cucumbers TVtv H(n inmimlwrt- Thro strong cider vinegar, three quarts water reulltlt one heapiag quart of salt, eight cuncei tat" t alum, one handful horseradish loot cut stltut in strips, three dozen small onions, par. r.cf f boil and peel off outer skin, one-half pound sugar. Wash the cucumbers is. cold water ana ruo on: tne roughnona, put them into a large jar, sprinkle con siderable salt over them and pour enough boiling water lo cover them. Let them stand for twenty-four hours, then take out the pickles, empty out the brine and put the pickles again into the jar with the onions and horseradish, boil the vinegar and water with the eight ounces of alum, one quart salt, one half pound sugar, about fifteen minutes. Take two ounces whole clove?, two ounces of all spice, one-half pound pepper corni crushed, two ounces mustard stedg broken, two ounces cinnamon broken. Sew these into one or two flannel bagi and put them in the jar. If you like add two or three green peppers cut in slits. Now pour on boiling vinegar and cover your jar tightly. In a week pour oj the vinegar, boil it, and pour over the pickles a second time. Detroit Free Press, Chicken in Jelly. Clean and put on to boil a plump chicken, allowing a pint of water for. each pound of the chicken's weight. When the water is heated to the boiling point skim it and set the pot back where it will simmer until the meat is tender, about an hour and a half. Then remove the chicken, snin it and remove all the flesh from the bones, then put the latter back in the kettle and let the liquor boil until it has been reduced one-half. Then strain the liquor and put it away to cool. It will get into a regular jelly. Then remove the fat. and put the hardened liquor into a saucepin, and add a quarter of a package of gelatine for each quart of jelly soak the gelatine for an hour in half a cup of cold water twelve pepper corns, four cloves, a small piece of mace, a stalk of celery, an onion, the white and shell of an egg, salt and pepper to taste. Let the ingredients boil up at once, then put the saucepan back where it will sim mer for twenty minutes. Then strain the jelly through a napkin. Put a layer of it three-quarters of an inch thick in a mold and put the mold in ice-water to harden. Cut the f esh of the chicken into long, thin strips, season them well with salt and pepper and lay them, lightly in the mold when the jelly is hard.! Pour the re3t of the jellly into the mold and put t away to harden. When the dish is ready to be served, dip the mold into warm water and turn it upside down on a platter; its contents will slide out in one mass. A garnish of parsley im proves its appearance?, and Tartare or mayonnaise sauce may be served with it. Brooklyn Eagle. Household Hints. Remove stains from cups and saucert by scouring with fine coal ashes. If sassafras bark is sprinkled among dried fruit it will keep out the worms. Tin cleaned with paper will shine better than when cleaned with flannel. Clothespins boiled a few minires and quickly dried once or twice a month become more durable. A little petroleum added to the water with which waxed oi polished hoors are washed improves their looks. Tea or coffee stains will come out at once if they are taken immediately and held over a pail while boiling water is poured upon them. Make starch with soapy water and you will find it a pleasure to do up your starched goods. It prevents the iron from sticking and makes a glossy sur face. When potter's ware is boiled for the purpose of hardening it, a handful or two of bian should be thrown into the water, and the glazing will never be injured by acids or salt. Dry buckwheat four, if repeatedly applied, will entirely remove the worst grease spots on carpets or any other, woo'en cloth, and will answer as well as French chalk for grease spots on silk. ; Oilcloths should ne7er be washed in hot soapsuds ; they should first be washed, clean with cold water, then rubbed dry with a cloth wet in milk. The samo treatment applies 'to stone or slate hearth. Ink stains are entirely removed by the immediate application of drv salt before the ins has dried. When the salt be comes discolored by absorbing the ink brush it off and appiv more; wet slight ly. Continue this "till the ink i all removed. The dishes on which meit', came,, poultry or fish are served oitht to be large enough to leave a space'of alout two inches between the food and tho border of the dish. It is very awkward for the carver to cut up a lare p ece on a small dish. The French have a pretty manner c$ serving smelts. After frying them io the usual way, a little skewer four inches long, silver-plated or of polished( wire, is run through two or three of tho smelts, running it carefully through that eves. A slice of lemon is then put on top of ench kcwemiL which is served JTCTOIE fun: IT Bostc ,W. ul-vJ 1 aa a portuut lu iejrv J
The Goldsboro Headlight (Goldsboro, N.C.)
Standardized title groups preceding, succeeding, and alternate titles together.
Oct. 11, 1888, edition 1
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