Indiahoma Champion (Indiahoma, Okla.), Vol. 2, No. 50, Ed. 1 Thursday, September 26, 1912 Page: 1 of 8
This newspaper is part of the collection entitled: Farmers’ Champion (Elgin, Okla.) and was provided to The Gateway to Oklahoma History by the Oklahoma Historical Society.
Extracted Text
The following text was automatically extracted from the image on this page using optical character recognition software:
Indiahoma Champion
VOL. 11.
INDIAHOMA, OKLAHOMA. THIRSDAY.SEPTEM HER 2(i. 1012.
NO. 50.
HIS BUSINESS ABILITY
jack Bemis Knew Something
More Than Aviation.
•y CLARISSA MACKIE.
"No, Jack," said Mr. Farlane sadly
twit firmly, "I cannot permit you to
marry Dell."
"But, Mr. Farlane," persisted Jack
Bemis, quite as firmly, "what's the
matter with me?"
"Nothing except your precarious
means of livelihood."
"I earned twenty-fire thousands last
year."
"Yob—but how?"
"In cash prizes for long distance
flights and for altitude. You con-
gratulated me at the time, and said
you were proud of me, sir."
"Ah, yes, but thct was before I
knew you wanted to marry my
daughter," explained Mr. Farlane
with a singular lack of logic.
Jack looked bewildered.
"J mean that an aviator's like Is
constantly In danger—think of the
anxiety suffered by your wife every
time you made a flight. If you will
ohoose some other vocation you can
ask me agaia."
"But I might not succeed In doing
anything else."
"Then you are not made of the
■tuff I thought," snapped Mt. Farlane,
who was exceedingly nervous over
the matter, for he had had Just con-
cluded a distressing Interview with
his beloved daughter on the same
•abject.
"Thank you," said Jack slowly, as
he picked up his hat. "Will you
leave the matter open for a while?"
"You may ha;e three months," said
Mr. Farlane curtly, and he nodded
coolly as Jack said good-by and left
the house. "If Dell, doesn't change
her mind," he called after him with a
wicked smile.
"Change her mind!" sniffed Jack
■cornfully, for only a few hours be-
fore Dell Farlane had promised liter-
ally to fly with him to the ends of
the earth If need be. ■.
"What other business could I en-
ter?" he asked himself later In the
day when he found time to brood
over the matter. "In a place like
Wellcot there is no opportunity for
competition; every one Is satisfied
with the merchants and It would cost
a mint of money to run any of them
out of business—unless—unless" (a
satirical gleam came Into Jack's
eye) "unless I gave my respected
father-ln-law-to-be a run for his
money. The more I think of Tt
there Is Just one business that appeaU
to me, and that Is to open a small,
first-class hotel and garage on that
bit of shore front Just outside of
Wellcot!
"There I can catch all the east-
bound automobile parties and treat
them so well that they will quite for-
get to stop at Mr. Farlane's famous
Red Tree Inn. Father-in-law, look
out for trouble!"
Mr. Farlane made several trips out
to the point to survey the snug little
cream brick Inn and garage that went
up as If by magic. When he heard
that Jack Bemis was the owner and
promoter of this nefarious scheme
acalnst his own prosperous business,
he refused the young man admit-
tance to his house.
"But, father, you wanted him to go
Into some safe business," objected
the tearful Dell.
"It was not necessary to become
my closest competitor!" declared the
outraged hotel proprietor.
"You see, It's a business that does
not inquire much experience—and
Jack wanted to make money quick,
and so he put everything he had In
It. It's safe!"
"Doesn't require experience, eh?
The boy's crazy!" Mr. Farlane flew
around his library In angry indigna-
tion. "Don't I have to go down to
my hotel every day to see that It Is
properly run—eh?"
"Yea, father. But Jack will hire
a manager."
"Aha! And what will Mr. Jack do
with himself?"
"I don't know. I suppose he might
fly as a recreation—It Ib a gentle-
manly sport, isn't it?"
"Of oca"i0, of course! Well, I
shall never termlt my daughter to
marry a man that runs me out of
business!"
"I'll tell Jack," murmured Dell, but
there was a deep dimple In one
round cheek.
"Jack, yo« musn't run father out of
business!" she warned when she met
him the next day. "He Isn't pleased."
"I wish your father would select
some perfectly proper enterprise Tor
me to engage in when I'm on the
earth, for of course he cannot expect
me to give up flying You wouldn't
would you, dear?"
Dell shook her pretty head. "Of
course not! You know how fond I
am of going up and how proud I am
of you and what you've done for avia-
tion. Father doesn't seem to under-
stand that It's a career and that per-
haps you are one of those born pio-
neers who have to take risks In or-
der that others may fly safely in years
to come!"
"Darling!" murmured Jack ardent-
ly
"I'm proud of you!" went on the
enthusiastic Dell. "I wish we could
fly together—always!"
"If we didn't have to have to have
your father's consent"—suggested
Jack a little shamefacedly.
"Ah, but we must have that! We
would never be happy unlesB we be-
gan right."
"I hope I'm beginning right now,"
said Jack gloomily.
"Father Is rather scared and I
never saw him that way before—so
I think perhaps yeu may be on the
right track," encouraged Dell.
"Walt until aKer my grand open-
ing next month and we'll see! He
won't love me any better."
"But he might respect your busi-
ness abilities more!" retorted Dell
quickly, "and that seems to be trou-
bling him more than anything else
Just at present."
"If the Sandy Point Inn fails I'll
have to fly and win some more prizes
to make good, for I've sunk every dol-
lar in that enterprii#," said Jack
"It will succeed one way or an
other," predicted Dell.
The opening day came at last and
in response to Jack's broad advertis-
ing there came a host of pleasure
seekers to partake of his hospitality.
To his mingled delight and chagrin
the inn was a success from the start
Farlane's Red Tree Inn, which was
situated in the town of Wellcott, suf-
fered heavily through loss of patron-
age. People much preferred to stop
at Sandy Point and lunch or dine on
the wide piazzas overlooking the
bay, and the absurdly high prices
charged by Jack Bemis seemed only
to enhance its desirability In the eyes
of the money-spending public.
At the end of a month Mr. Far-
lane sent for Jack Bemis.
"You're running me out of busi-
ness!" he said fiercely,
"I'm sorry," said Jack. "I didn't
know the confounded thing would be
so successful. 1 was only trying to
make good on your accouut.
"Huh!" snorted Mr. Farlane In
credulously.
"I hate It!"
"Would rather fly, 1 suppose?*
sneered the elder. -
"Of course!"
"Dell says you're a pioneer—I've
always thought you were a fool"
Jack laughed. "I must be a plo
neer, for have I not started a new
hotel where none was before?"
"You have. Want to sell out?"
"What do you mean?"
"I'll put some money in It and run
it as an annex to the Red Tree Inn
| You can be a stockholder and draw
dividends and so forth—and fly 11
you want to!"
"Fly with Dell, too?" demanded Jack
warily.
"Yes, she says she'll marry you
anyway."
"It's a bargain, sir! I'm sorry 1
scared you."
"I wasn't scared ^re'.y startled,"
retorted Mr. Farlane as he held out
his hand to the young man, but their
eyes met and Into each pair there
crept a glint of understanding.
Dell came Into the room and saw
their clasped hands.
"You dears!" she cried happily and
ran to them.
(Copyright, 1912, by Associated Literary
Press.)
SUBSTITUTE FOR MEAT
DAINTY MEALS THAT MAY BE
ECONOMICALLY PREPARED.
CHEESE AN ECONOMICAL FOOD
BEST TO RELY ON YOURSELF
Only the Weak Are Constantly Mak-
ing Confidences, and Little Bene-
fit Is Derived.
The men and women who go
through life without making confi-
dences are the strong ones of the
world. They are their own tribunal;
they stand or fall by their own Judg-
ments, accept good or evil fortune
without inviting congratulation or
pltv, and deal with circumstances re-
gardless of the praise or blame of
others.
A personal confidence nearly always
presupposes weakness. It is usually
an appeal from one's own mind to the
mind of another, either for support,
Tor commendation or for sympathy
The maker, consciously or not, desires
one of three things: to be confirmed in
his own opinion, to receive the praise
which he considers his due, or to
make sure that some other realizes
what he Is called upon to sufTer. He
is not self-sufficient. He must verify
his estimate of himself before he can
rest on It.
A confidence a'so ,s °'ten the 8iin*
plo result of a very human desire to
fill the center of the stage, even
though It be only for an hour, and be-
fore an audience of one. It Is an al-
most pitiful effort to assert individual-
ity, to rise out of the ranks, to demand
attention It Is a weak expression of
that nearly universal trait, which,
when at Its strongest, and combined
with genius, gives us a Napoleon.
The person who makes a confidence
is almost certainly doomed to disap-
pointment. for the perfectly satisfying
confidence requires the perfectly satis-
factory confidant, and It is not often,
with the best will in the world, that
one nature can fully satisfy the de-
mands of another.
It Is as though nature meant us to
keep our deepest experiences to our-
selves, and with great precaution
closes the door which she has Inadver-
tently set ajar. Those who are wlse-
accept the isolation which Is Indicated,
and are satisfied io let their deedB
alone bear witness to that which is
within.—The Housekeeper.
Goat Proved Poor Sailor.
While a man temporarily abandoned
his skiff along the banks of the Ches-
ter river In Pensylvanla the other day
a goat Jumped Into the craft. The
animal chewed the shore line. The
skiff swung around In the current and
was some distance away when the
owner returned. The goat ran from
stern to prow and back again until
one of its hoofs punctured the craft.
The'skiff quickly filled with water and
sank, taking the goat with It. The
goat was drowned.
Much Depends on the Proper Furnish-
ing of the Table—Balanced Vsg
table Ration Not Hard to
Put Together.
Now that the prloe of meat Is so
high many are looking about for means
to do without It, trying to discover
something to take Its place. Of
oourse, vegetarianism at once pre-
sents itself as a solution of the diffi-
culty, but most people recoil In horror
from vegetarianism. They conceive It
as boiled cabbage, oorn, potatoes,
coarse bread, beets, etc. These are
the articles of diet they see In Imagi-
nation upon the table as soon as meat
is withheld. But It need not be so. It
is possible to devise tempting and
tasty dishes for a luncheon or a for-
mal dinner from which meat Is alto-
gether excluded. Coarse vegetables,
such as those mentioned, need never
be served; Indeed, many vegetarians
hardly ever touch them. Let us think,
then, what we shall eat and bow to
make the table look appetizing.
In the first place, the table may be
made to look charming If It Is taste-
fully laid with fine linen, spotless
glass, polished filrer and dainty china.
The dishes which are brought on to
the table should contain food dressed
and arranged artistically.
It Is possible to arrange dishes so
that no one knows exactly what he Is
eating, but thinks tt delicious. In-
stead of giving one vegetable, give
j several at once, mixed together thor-
oughly, and covered with dressing or
sauce, to make it appear still more
appetizing. In arranging these com-
binations, vegetables or fruits which
blend together well must be Intro-
duced; also due allowance must be
made for the various combination!
and proportions of the foodB—that Is.
acids, protelds, carbohydrates, etc.,
must be balanced as nearly as possi-
ble.
Salads of all kinds are beneficial,
and fruits are also very good during
the hot weather. A delicious fruit
salad may be made by mixing to-
gether, In a large bowl, chopped or-
anges, pears, pluraB, grapes, peaches,
apricots, etc., dates, figs and nuts, and
pouring this Into another bowl, lined
with lettuce leaves Honey should bfi
poured over this and whipped cream
placed on top. This, with a couple of
peanut butter sandwiches, will make a
delicious and sustaining meal.
The following is a delightful salad:
Scoop out the insldes of several toma-
toes. Cut up three or four anchovies
Into small fragments Cut up also the
centers of the tomatoes. Mix together
with a little finely chopped cabbage,
green pepper and a flavor of onion.
Replace In the empty tomatoes and
serve on lettuce leaves.
Cream cheeBe will be found a valu-
able addition to many salads. Nuts
also may be usod freely, both for pur-
poses of decoration and to Increase
the food value of the salad, since nuts
contain the same muscle forming ele-
ments aB meat. By trying a number
of experiments In the combinations of
foods In this way a number of tasty
and nutrltiouB dishes easily may be
devised.
Really Better for the Heslth of the
Family Than the Very Much
More Costly Meat.
While so much Is being said and
written about the high cost of food
•tuffs, it Is well to remember that the
housekeeper who has the most knowl-
edge of the materials with which she
works and the most skill In applying
her knowledge. Is the one who can
•eke the money at her disposal go
the farthest.
The cheaper cutF of meat are as
nutritious, and whei well cooked, are
as palatable, as the more expensive
cuts. If she wishes to use something
in place of meat, she has fish—fresh
and cured—milk, eggs, beans, peas,
and similar legumes, nuts If they are
relished, and last, but very Important
from the standpoint of Its food value,
palatabillty, and the great number of
ways In which It can be used—
cheese.
The way In which these substitutes
for meat can be served are numerous
and varied. Individual taste and food
habits are to be considered, but. In
general, it Ib true that the relish with
which other dishes are accepted in
place of meat depends upon the In-
genuity and skill of the cook. It
seems a foundation principle that as
meat 1b a savory dish, any acceptable
substitute for It must be savory or
must be made so by suitable season-
ing and proper cooking.
Those who wish to make substitu-
tion of these foods for meat often
desire to know how much of each Is
necessary in order to replace a given
amount of meat. If we consider only
the proteins of the meat, the follow-
ing general statement may be made:
Two and one-half quarts of milk, 11-2
pounds fresh lean fish, three-fourths
pound dried fish, two-thirds pound or-
dinary cheeBe, somewhat less than a
pound of mixed nuts, nine eggs, one-
half pound shelled peanuts, or two-
thirds pini ury beans. peas, cowpeas or
lentils is equal to a pound of beef of
average composition.
It will be seen that two-thirds of a
pound of cheese contains as large an
amount of what laymen call "the
muscle-forming" materials as one
pound of beef of average composition.
According to abundant analyses,
cheese compares even more favorably
with meat if its fuel value Instead of
Its percentage of protein Is taken Into
consideration, for one-half of a pound
of ordinary cheese yields as much
energy as a pound of beef of average
composition.
8hlrtwalst Cabinets.
Shirtwaist boxes, whlsh were pri-
marily Invented to help the woman of
little space In keeping her room in or-
i der, have reached quite a definite
place In home furnishing. Originally
they were but boxes, cretonne covered,
but now, though made In the same
manner, they have small stands, of
white wood, some finished with a top
glass over cretonne matching the box
coverings; the boxes have also little
glass knobs so that they may be
pulled In and out of the stands In the
same manner as bureau drawers.
Some of the cases are made in the
replica of a dressing case and have a
small swinging mirror; their cost is
about the same as a little white paint-
ad bureau would be.
Be Modest.
Never seem to affect the character
in which you wish to shine. Modesty
Is the only sure bait when you angle
for praise. By modesty I do not
mean timidity and awkward bashful
nesB. On the contrary, be Inwardly
firm and steady, know your own
value, but take care to let nobody dis-
cover that you know it. Whatever
real merit you have, other people will
discover and people always magnify
their own discoveries, as they lessen
those of others.—Lord Chesterfield
Roman Cream.
Did you ever make this cream?
Take 11-2 pints of milk, one-eighth
of a box of gelatin, yolks of three
eggs, four tablespoons of sugar, van-
illa flavoring. Dissolve the gelatine
In the milk, then set in hot water
Beat the eggs and sugar together, add
to the other mixture and cook until
It thickens, being careful not to boll
It too long. When taken from the
stove stir In the beaten whites of the
eggs. Serve with cream.
Referred to Dr. Wiley.
There was a discussion between a
Jersey editor and one of his office
loungers as to table likeo and dis-
likes. The question of coffee and
how It should be prepared came up for
consideration.
"I like my coffee thoroughly boiled
and black as your hat," announced the
lounger.
"I'm with you when It comes to
liking a good strong cup of coffee."
said the editor, "but I'll be dodgasted
If I don't have a good orack on the
way for the next guy In the city res-
taurant that puts demltasse in my
coffee for me."—Saturday Evening
Post.
Too Many Men in High Place.
London is plagued with a multipli-
city of councillors. Despite the aboli
tlon of the olif vestries and the crea-
tion of borough councils, London has
144 governing bodies, some of which
of cout se am quite small und luke-
warm to the matis of the people.
Only Passable.
"Is the soil about this part of the
country pretty good?" asked the
summer boarder
"Well, It ain't good enough to raise
a mortgage on," replied the farmer,
as he opened a case of canned corn.
—Judge.
Peach Leather.
This is a famous southern dainty
and much used for school children's
lunch basket. Take a peck of ripe
freestone peaches, peel and pit them,
mash and press the pulp through •
coarse sieve. To four quarts of the
pulp allow one pint of sugar, brown If
you can get It. Mix well, cook about
two minutes, stirring all the time,
then spread on plates and In the sun.
If the weather is hot, three days will
be enough When the paste on the
edges looks like leather and cleaves
from the plate readily If a knife Is
passed aiound the edge, It Is done.
Dust with white sugar, then roll up.
If stored In a dry place It will keep for
several months.
New Deadly Weapon.
A revolver has been built Into the
handle of a new sabre to enable a
man to use either weapon without
changing the position of his hand.
To Cleanse Fine Lace.
Here Is a recipe for cleansing laces
which an old lacemaker who has
woven many a gossamer wob for the
great connoisseur and lover of laces,
Mme. Modjeska. gave to her pupil
and patron: Spread the lace out on
paper. Cover with calcined magnesia,
place another paper over It and put
away between the leaves of a book
for two or three days. Then all It
needs Is a skilful little shake to scat
ter the powder, and Its delicate
threads are as fresh and clean as
when first woven.
Rochester Jelly Cake.
One and one-half cups sugar, one-
half cup butter creamed together,
three-quarters cup milk, half teaspoon
soda dissolved In It, two heaping cups
flour with one teaspoon cream tartar,
salt and flavor Put half this mixture
in shallow pan to bake and to remain-
der add one tablespoon molasses, one-
half cup raisins or currants, and a
little cinnamon, clove and allspice and
a generous tablespoon of flour. Bake
In pan same size as used for the light
part Spread Jelly between the layer#
of oaks while hot.
1
Upcoming Pages
Here’s what’s next.
Search Inside
This issue can be searched. Note: Results may vary based on the legibility of text within the document.
Matching Search Results
View three places within this issue that match your search.Tools / Downloads
Get a copy of this page or view the extracted text.
Citing and Sharing
Basic information for referencing this web page. We also provide extended guidance on usage rights, references, copying or embedding.
Reference the current page of this Newspaper.
Soule, J. S. Indiahoma Champion (Indiahoma, Okla.), Vol. 2, No. 50, Ed. 1 Thursday, September 26, 1912, newspaper, September 26, 1912; Indiahoma, Oklahoma. (https://gateway.okhistory.org/ark:/67531/metadc167649/m1/1/?q=War+of+the+Rebellion.&rotate=270: accessed August 15, 2024), The Gateway to Oklahoma History, https://gateway.okhistory.org; crediting Oklahoma Historical Society.