The May Bugle. (May, Okla.), Vol. 10, No. 35, Ed. 1 Thursday, November 19, 1914 Page: 7 of 8
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THE MAY BUGLE, MAY. OKLAHOMA.
FACES DEATH 111
TREKCH 10 GET
STOUT OF BATTLE
Daredevil Newspaper Corre-
spondent Describes Night of
Terror as Shells Rain.
STENCH OF DEATH HORRIBLE
Heaps of Unburied Dead Between the
Trenches—Men Worn From Con-
stant Exposure to Fire Be-
KAISER THANKS CONQUEROR OF LIEGE
Let every dawn of morning be to you
ns the beginning of life, and every set-
ting sun be to you Us close; then let
every one of these short lives leave
its sure record of some kindly thing
done for others, some goodly strength
or knowledge gained for yourselves.
THE CEREAL PROBLEM.
than the usual boiled kind. Cook In
the oven in water and drain, seasoning
with butter, salt and pepper.
Sweet potatoes In another way.
though not new, are very good. Cook
until tender, slice and sprinkle with
sugar, add hits of butter and brown In
a hot oven. The sugar caramelize!
and makes a delicious sauce.
In most families cereal is
once a day. We have such a
London—There has just reached
London a story sent from the front by
the first man in the present war who ac-
tually has been with the British ex-
peditionary forces during the fight-
In order that his story may be per-
mitted to reach America, and in con-
formity with the rules earetull> ex-
plained to correspondents by Sir Stan-
ley Buckmaster, great care has been
exercised to leave out all names of
villages, towns, generals, army uuits
The correspondent writes;
“I have just spent the night in an
English trench on the River Ai6ne and
1 have seen 90 men turn the attack of
a thousand Germans into a rout. As
the Germans turned and fled for cover
from which they had advanced, Eng-
lish machine guns also turned loose
on them from one side and made the
German casualties not less than a hun-
dred, as could be seen next morning.
“There were over fifty more bodies
between the trenches than there had
been the night before, and many of the
less seriously wounded had undoubted-
ly got away.
Stench of Dead Horrible.
“It was a night of horror, made al-
most unbearable by the stench of dead
men between the trenches that had
not been buried.
“In the morning a haystack to
which many had crawled for shelter
caught fire from a shell and their
bodies were burnt.
“One man who had been wounded In
the stomach and had fallen into a
swoon from weakness was roused by
the heat and walked back to his own
trenches. He was almost starved, but
nearly well. Going without food and
water had saved his life and his wound
had healed. Not a shot was fired at
him as he returned to his lines.
Heavy Cost in Lives.
"This is merely one of dozens of
similar attacks which took place al-
most nightly at many points along the
whole English line of 20 miles. On
the Aisne they have continued for a
month and during that time the Eng-
lish lost very little ground, though the
cost in lives was over ten thousand.
As the Germans were usually the ag-
Emperor William thanking and congratulating General von
TRIBUTE TO PIONEER WOMEN
Monument at San Francisco Exposi-
tion Designed to Perpetuate
Love of Motherhood.
gressors their losses must have been
forty and fifty thousand and may have
“The English loss in one night at-
tack I witnessed was one dead and five
wounded. The five were wounded by
rifle fire and one man killed was al-
most blown to pieces by the explosion
of a shell, what the English soldiers
call a ‘coal box’ on account of the
black smoke It sends up.
Scene Laid Near Soissons.
“The trench I was In is about four
miles north of the Aisne, east of Sois-
sons. It had been gained a month pre-
viously at a great cost and w’as being
held only by splendid and continuous
acts of courage.
“The Germane were intrenched less
than a hundred yards away and had
plenty of cover behind them, while the
English had only saved themselves
from annihilation by digging them-
selves in. They were holding a steep
upward slope with their rifle trenches
near the top of the steepest part. The
ground that lay between them and the
Germans sloped more gradually, but
gave the Germans the advantage of
impetus In charging the trenches.
Finally Gets Into Trenches.
“It was only by a series of accidental
circumstances that I was able to get
so close. For two weeks 1 had been
trying to get into the firing line with-
out getting closer than within four or
five miles of it.
“During this period I had frequently
been under cannon .fire and watched
both French and English gunners at
work, but had not been able to slip
up close enough to see the men in the
trenches. This time I tried a part of
the line not previously attempted. The
nearer 1 got to the actual battle the
less difficulty I seemed to encounter.
Finally, turning off a narrow lane, 1
was allowed to cut across an open field
to what looked in the distance like a
San Francisco.—The women of the
pioneer era will be exalted in the
Pioneer Mother monument, the work
of Charles Grafly, one of America s
foremost sculptors, at the Panama-Pa-
cific exposition. Thi3 monument, in
bronze, is designed to perpetuate a
an English sentry, so he agreed 1 had
better spend the night in his dugout,
and did not seem to think much about
“Shortly after this, when the men
had been well fed with some bully
beef, jam and coffee, they relieved the
men iii the trenches. This they did by
advancing under the shelter of a small
grove out of which their trench ran
about eighty yards in an uneven line.
It was a commodious trench and the
men pushed along to the end without
being exposed. 1 told the lieutenant I
would feel safer in the woods, and he
finally let me go into the trench itself.
Talks to Men Under Fire.
“The lieutenant kept near the men,
talking assuringly. When ttie fight
actually commenced he exposed half
his body a number of times, for the
moral effect, I think. It was nearly
two hours later, a little after nine,
when the engagement took place. By
this time I had become quite accus-
tomed to seeing in the dark and could
make out the wood held by the Ger-
mans. That also explained why it was
impossible to gather in the wounded
after night. The distance was 60 short
it did not grow dark enough.
“All at once three shells, one after
the other, fell rather near, and after
an interval of a few minutes three
more. These were Tittle coal boxes,’
making a hole in the ground about
three feet in diameter and three feet
deep. The second three seemed very
near, and the lieutenant, sensing un-
easiness among his men, stood upright
beside the trench and said in an easy
voice; ‘They have not found us yet,
have they?’ He had hardly finished
speaking when the one fell that did
the damage. My hearing was already
numbed by the sound of the others. I
remember I was sitting in the bottom
of the trench when it came. The man
killed must have been standing up, as
the piece struck him. It tore a hole
through his left side, all but carrying
his arm and shoulder away. None of
the others was scratched. They were
in the bottom with me.”
to choose from that
we might have a
different one each |
day if waste and j
expense were not j
to be considered.
Many cereals are '
eaten and enjoyed|
with fruit that,
would be otherwise refused. The
daintiness of serving the cereal and
fruit bears no small part in the man-
ner of its reception. As variety is the
spice of life, us well as other things, |
it Is well to change often the form j
of serving the same food. M hen j
cooking cream of wheat mold it and
fill the center with fruit of the season
and have it served at the table after
the eye has been charmed with the
sight. Such a dish will he greeted
with pleasure and if accompanied
with cream will quickly disappear.
For the cool fall days more heavy,
rich foods are needed; cornmeal mush
and hominy are good and any leftover
may be fried.
The use of the uncooked cereals Is
a great saver of time and fuel and
many prefer them. They combine
especially well with fats, and com-
bined with bananas make a most ap-
petizing breakfast dish.
All dry prepared cereals should be
crisped In the oven before serving.
Whole wheat, fresh from the field,
after long rooking makes one of the
best of breakfast foods. It will need
to be soaked over night and cooked
long and slowly to bring out the fla-
vor and soften the fiber. A fireless
cooker or double boiler makes a most
desirable way of cooking wheat.
Cooked cereals may be served as
dessert with cream and fruit. Oat- I
meal with sliced apples, a cherry on
each slice. Saute the apple in butter
until tender and serve the cereal on j
| A spoonful of sliced peaches or j
berries on the side of the cereal dish
Is another simple combination.
Wheat with pineapple. A mold of
cooked cream of wheat with the cen-
ter filled with slices of pineapple
rolled Into petals makes a most
Let me but do my work from day to
In field or
In roaring market
Let me but find It In my heart to say,
When vagrant wishes beckon
This Is my work, my blessing,
Of ail who live, I am the one by
This work can best be done In the
—Henry Van Dyke.
forest, at the desk or
place, or tranquil
FOR SCHOOL SPREADS.
For the refreshments served at
school spreads one must have dishes
DIFFERENT THINGS IN MIND
Tom’s Supposed Indorsement of What
Lurlina Disapproved Of Nearly
Led to a Quarrel.
They were In the -lure of the ctv
baret, he and she—Tom and Lurlina.
The contralto was singing. Positive
nonindorsement was In Lurlina a
voice ns she said;
’’Entirely too low! Entirely!”
Surprise and unmistakable admira-
tion mingled In Tom’s reply.
"Ah, no! It’s exquisite!’’
A catch In her breath, amazement
In her wldeopen blue eyes.
"Why, Tom! How can you?”
There was almost tears in her
"How can 1?” he replied enthusias-
tically. “Indeed, how can I not?"
Amazement tied from indignation ia
her eyes. The chill of Ice was in her
tone and manner.
••Then I will thank you to take me
■ Why. Lurlina?” And now the
amazement was in his eyes and pain-
I ful eagerness in Ills voice. “What do
•Oh, and she was angry now! Her
blue eyes were ablaze.
•T mean her gown!”
A beam of light. Tom saw it alL
“Oh, Jupiter!” Could joy have bet*
ter uttered? “I meant her voice!”
Thereupon the waiter came and all
dainty looking dish.
and quickly pre-
pared, with little
or no cooking. A
chafing dish Is In-
dispensable a n d
may bo used for
warming food or
for cooking many
simple dishes as well as candymaking
Most tasty little cracker cookies
may be made by putting chocolate
creams on crackers; set them in a
hot oven and remove when the choco-
late Is melted.
Snowdrifts are graham crackers
spread with jelly and two marshmal-
lows placed on each; put Into the
oven until they are well puffed, but
Small oyster crackers split and put
together with peanut butter are very
tasty and are good served with choco-
late or cocoa.
Surprise Sandwiches.—Spread honey,
jelly or jam on milk crackers, sprin-
kle thickly with chopped nuts, figs
or dates and serve.
Cinnamon Cream Tarts.—Beat
teaspoonful of butter, add a half cup-
ful of powdered sugar and a half tea-
spoonful of cinnamon in a bowl. Place
a half dozen crackers which have been
split and placed hollow side up in
baking pan, drop a spoonful of this
j mixture in each half and bake for two
minutes in a hot oven.
Cream Candy.—To a pint of water
add a pint of sugar and two table-
spoonfuls of vinegar, boil until it
hardens to a firm ball, pour on but-
tered plates and pull when cool.
HINT EASY TO UNDERSTAND
English Farmer Had Made Old Mis-
take of Counting Chickens Be-
fore They Were Hatched.
An old farmer in the Midlands was
anxious to marry, but could not make
up his mind between the charms of a
certain comely widow In the neigh-
borhood and her equally charming
At last he resolved to let chance
solve the problem. f
“I’ll ax th’ one I fust sees a-goin
in,” he muttered, and off he started on
his amatory errand. But when he ar-
rived both mother and daughter were
sitting in the doorway.
“Dang It!” he cried. "Here was I
coinin’ to ax one o’ ’ee to marry me,
an’ I swore the fust ’un should ha
the chance. Rut there ye both ha
together. I ll ahet my eyes now. an
the one as doan’t want me raun go In-
doors. Th’ one as stays is my wife
Shutting his eyes the old farmer
counted ten solemnly; there was a
subdued chuckle, hut when he opened
them both women had gone. Londuu
It Is good to do battle, to suffer, to
be thrown overboard and left to save
ourselves. What we lose In comfort
we gain In energy, and energy Is the
most precious of man’s weupons.—
BRIGHT TOTS FROM ITALY
Interesting Children of the New Ital-
ian Ambassador Recently Arrived
Washington—Two Interesting addi-
tions to the juvenile section of the
diplomatic circle in Washington are
Count Stephano and Countess Ag-
Pioneer Mother Monument.
eplrit of love and veneration
women who crossed the plains and,
amid the hardships of pioneer life,
faithfully Played their part in the
settlement and civilization of the west
In its design and execution, its free-
dom from conventionality and espe-
its harmony with the theme
the monument is pro-
ablest critics worthy of
the sculptor, who. in his career of
20 years at home and abroad, has
achieved y»n; signal honors.
rabbit warren. It proved to be one of
the dugout shelters with which the
English soldiers have protected them-
"There was something almost quaint
about the spectacle as I approached. It
was late afternoon and quite still.
Even the cannonading had ceased,
walked across the field without even
drawing a rifle shot. If 1 had known 1
was within two hundred yards of the
German outposts 1 would not have ven-
tured there, of course, but the Ger-
mans evidently did not shoot at me be-
cause I was in civilian's clothes.
Village Below All Quiet.
“Just below- me was a little hamlet
beside the line of the water course and
there were even children playing In
the street. On that account 1 did not
suppose I was anywhere near the line.
I noticed there was hardly a roof In-
tact in the village and that two build-
ings. one a stable, had been blown ,
to pieces. But I had seen so many j
towns in that condition it did not
mean anything particular to m®.
When I had crossed the field sol- t
diere lying there in the little dugouts
in uneven rows greeted me without
any show of Interest until I spoke to
them. Then some seemed mildly sur- j
prised that I spoke English. It was
not until afterward that I knew that s
these men had been so worn out by
being constantly under fire that their
nerves no longer responded.
“In one of the trenches I found lying
a lieutenant, smoking a cigarette and
reading an illustrated London week-
ly. He Invited me in and asked me |
what I was doing there. I regret to j
say I had to tell him a He. because I
knew how stringent the rules were
against correspondents. I fancy he
knew I was lying, but let It go at that.
He “Ducks” Shrapnel.
“In a few minutes a shrapnel shell
whistled over my head. It sounded so
close I unconsciously ducked my head,
but the lieutenant did not. and a few
men I could see from where I was sit-
ting did not either. Some of them
were asleep and did not even stir.
“I came to see the night attack be-
cause 1 talked to the lieutenant until it
wae dark and then it was too late to _
traveL 1 wu too likely to be shot by told and the countess hi
A FEW DAINTY WAYS WITH
The wholesome parsnip which Is so
often refused because of its sw-eetness
may be parboiled for a
while and the w-ater
poured off to modify the
sweetness. They, when
cooked and mashed,
make most tasty fritters
or made Into cakes and
fried are very nice.
A nice way to serve
onions is to make a ring
of mashed potatoes, put
the plain boiled onions In the center
and pour over some melted butter and
put into the oven to get piping hot.
Spinach may be canned and is a
most appetizing and wholesome vege-
table, to be served with a pot roast.
Swiss chard is another good green
which Is most palatable canned and
can then be served at any time during
the winter. Turnips and potatoes
cooked and mashed together, after sea-
soning well, serve as one does mashed
Hot Slaw.—Cut cabbage with a slicer
very fine. Some bruise it with a wood-
en potato masher to bring out the
juice. Beat two eggs, add two table-
spoonfuls of sugar, a piece of butter
the size of an egg, a teaspoonful of
mustard, a dash of cayenne, and a
cupful of mild vinegar. Cook In a
double boiler until smooth, then stir
while hot over the cabbage.
Carrots and peas seem to go well
together, cooked to combine the flav-
ors. and serve in a white sauce
Sweat potatoes are excellent pared
and baked with link sausages. Potato
Some perfect day I shall not need
To bend my brow o’er bathing tasks;
Some perfect day my soul shall read
The meaning hid 'neath clouding
Some perfect day I shall attain
The dim Ideal my spirits asks.
THE COOKING PROBLEM.
cups filled with mashed turnip are a
pretty dish to serve with boiled or
roasted mutton Carrots may be cook-
ed whole and hollowed out in the form
of a boat, then filled with seasoned
and cooked peas.
Baked cabbage is more delicious
In tireless cookery there is no
eleventh hour planning, for the meal
must bo planned and put
to cook In time to be
ready for the meal sev-
eral hours hence. Cheap-
er cuts of meat are best
for this cookery, as th®
flavor Is developed by
long, slow cooking. Vege-
tables of various kinds
may be put to cook with
the meat or It may be re
heated and they may be added later a3
they need less time to cook. Eireless
cookery is a study and must be
planned for and carefully carried out
to have good results. When one knows
how to manage there are always good
results and a most acceptable meal
from soup to roast and dessert may be
Escalloped Tomatoes With Cheese.-
This is an excellent cold weather dish
and is a good one for the cooker
Canned tomatoes well seasoned with
grated cheese and bread crumbs In
layers and covered over the top with
buttered crumbs Is the whole process
With a glowing hot radiator above
and below the whole dish Is well
cooked and the top nicely browned.
Cherry Puffs.—Cream a third of a
cupful of butter, add four tablespoon-
fuls of powdered sugar, two well beat-
en eggs, one cupful of sweet milk, two
cupfuls of flour sifted with three tea-
spoonfuls of baking powder. Stir in
two cupfuls of canned cherries, which
have been drained from their juice.
Pour into one of the triple sections of
a cooker and steam three hours, or
longer; will not injure the texture.
Heat the radiator fifteen minutes be-
fore putting It into the cooker.
To Increase Supply of Salmon.
Important experiments have recent-
ly been made by the fisheries expert
for British Columbia In connection
with the hatchery operations. Last
year at Seaton lake, instead of plac-
ing all the sockeye salmon eggs in
trays, as has been the custom hereto-
fore, a plan was adopted more in
keeping with the natural methods fol-
lowed by the fish. The eggs, after
having been inoculated with th®
lymph, were buried under five to sev-
en inches of sand and gravel. Over
200,000 ova were thus treated in tanks
especially made therefor, and as a re-
_ t 188,000 healthy fry have been
taken out with the possibility of mor®
to follow. This is a plendid record,
as compared with the old pan sys-
tem, and it 1b believed by the expert®
that the new method will revolution-
ize the business of the hatcheries.
Coffee’® Weight on Old Age.
Children of the Italian Ambassador.
nese dl Cellore. the children of the
new Italian ambassador to the United
States. The little count is five yenrs
Mall matter addressed to countries
in the Universal Postal union Is sub-
ject to the following rates: Letters
and sealed packages five cents for
Ar«t ounce or fraction thereof, if
prepaid, and three cents for each ad-
ditional ounce, or fractional ounce, if
prepaid, and double that amount if not
prepaid, except Great Rritain. Canada.
Mexico. Panama. Cuba and Germany
(if sent by steamers plying to Ger-
many direct), to which countries the
rate is two cents per ounce.
Sage tea was an old beverage and
sassafras tea bad a great vogue, a
vogue which lingers to some extent
among us. It is drunk as a spring
medicine, but it is undeniably fragrant
and even to some up-to-date palates
has a pleasing flavor. One of ths
things which impressed the earliest
white settlers in the country and of
which they glowingly wrote as one of
the charms and appealing features of
the new world was the abundance o.
vVhen people realize the injurious
effects of coffee and the change In
health that Postum can bring, they ara
usually glad to lend their testimony
for the benefit of others.
My mother, since her early child-
hood, was an inveterate coffee drinker,
had been troubled with her heart for iL
number of years and complained c(
that ‘weak all over’ feeling and slcll
Some time ago I was making a
visit to a distant part of the country
and took dinner with one of the
merchants of the place. I noticed a
somewhat unusual flavour of the cof-
fee’ and asked him concerning tL II®
replied that It was Postum.
I was so pleased with It that, after
the meal was over, I bought a packaga
to carry home with me, and had wife
prepare some for the next meal. The
whole family were so well pleased
with it that we discontinued coffee and
used Postum entirely.
"I had really been at times very
anxious concerning my mother s con-
dition. but we noticed that after using
Postum for a short time, she felt so
much better than she did prior to it®
use. and had little trouble with her
heart, and no sick stomach; that th®
headaches were not so frequent, and
her general condition much improved.
This continued until she was well and
"I know Postum has benefited my-
self and the other members of the fam-
ily, but not in so marked a degree a®
In the case of my mother, as she was a
victim of long standing." Name givea
by Postum Co., Battle Creek. Mich.
Postum comes in two forms;
Regular Postum — must be well
boiled. 15c and 25c packages.
Instant Postum—is a soluble pow.
der. a tesspoonful dissolves quickly
In a cup of hot water and. with cream
and sugar, makes a delicious bever*
age Instantly. 30c and 50c tins.
The cost per cup of both kinds 1®
about the same.
“There's s Reason” for Postum.
—sold by Grocer*
Here’s what’s next.
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Farmers' and Business Men's Co-Operative Association. The May Bugle. (May, Okla.), Vol. 10, No. 35, Ed. 1 Thursday, November 19, 1914, newspaper, November 19, 1914; (gateway.okhistory.org/ark:/67531/metadc941086/m1/7/: accessed December 18, 2018), The Gateway to Oklahoma History, gateway.okhistory.org; crediting Oklahoma Historical Society.