To Be Quite Fair

Tis Customary at Christmas Time — For Each to Hang a Sock —
But Don’t You Think — to Be Quite Fair —
Since Yours is Whole — n’ Mine’s Just Half —
That I Should Hang —– — A Pair?

Appleton Post Crescent (Appleton, Wisconsin) Dec 24, 1928

Irving Zuelke Music Company

Appleton Post Crescent (Appleton, Wisconsin) Dec 24, 1921

From GenDisasters:

Business District of Appleton Threatened

(Special to The Northwestern)

Appleton, Wis. – In sub-zero weather, firemen from Appleton and five surrounding cities fought a fire at the corner of College avenue and Oneida street, which, for a time, threatened the entire business section of this city. While it was possible to prevent spread of the flames, the structure attacked was completely destroyed, with a loss estimated at a quarter of a million dollars.

The property involved was a brick building, directly at the corner with a frontage of sixty feet, on College avenue, and 100 feet deep along Oneida street. It was occupied by two stores and several offices. It was owned by Irving Zuelke and his loss on the building alone is placed at $65,000. All that remains standing is the front wall, and that will have to be razed…. [more at the link above.]

The Daily Northwestern, Oshkosh, WI 26 Jan 1928

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Before the fire:

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SEVERAL thousand people, many of whom came from cities as far as 100 miles away, visited Irving Zuelke’s new music store at the corner of Oneida -st and College-ave during his formal opening. The store is one of the finest of its kind in the middlewest, comparing very favorably with the best in the largest cities.

Enormous changes have been made in the interior of the building, as well as in the exterior. Every possible convenience for customers and for the business has been installed. All the rooms are beautifully appointed and arrangements were made for the fastest service for customers.

The main floor, used largely for general display purposes, is beautifully finished and well arranged. Highly decorative lighting fixtures have been installed and soft carpets add to the elegance of the room.

The display windows on two sides of the building are attracting a great deal of attention. They are spacious and so arranged that they can be decorated with the maximum effectiveness. Wax figures are used effectively in decorating the windows.

The piano room, radio room and phonograph room are on the third floor and a recital hall also has been fitted up on that floor.

The sales rooms are well equipped for demonstration and display purposes. Nothing that would add to attractiveness or to comfort has been omitted.

Appleton Post Crescent (Appleton, Wisconsin) Dec 18, 1924

Appleton Post Crescent (Appleton, Wisconsin) Dec 13, 1926

This Date in History – George Washington

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WASHINGTON’S DEATH

One hundred and thirty years ago today, on December 14, 1799, George Washington died.

On Dec. 12 of that year, Washington was exposed in the saddle for several hours to cold and snow, and attacked with acute laryngitis, for which he was repeatedly bled.

Washington sunk rapidly and died two days later. His last words were characteristic. He said: “I die hard, but I am not afraid to go. I believed from my first attack that I should not survive it. My breath cannot last long.” A little later he said: “I feel myself going. I thank you for your attentions; but I pray you to take no more trouble about me. Let me go off quietly. I cannot last long.”

After some instructions to his secretary about his burial, he became easier, felt for his own pulses, and died without a struggle.

Mourning was almost as widespread in Europe as it was in America.

Kokomo Tribune (Kokomo, Indiana) Dec 14, 1929

1893

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1911

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1928

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1929

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1967

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Rain, Rain, Go Away!

San Antonio Express (San Antonio, Texas) Dec 11, 1963

The Chronicle Telegram (Elyria, Ohio) Nov 18, 1931

Troy Record (Troy, New York) Dec 17, 1962

The Chronicle Telegram (Elyria, Ohio) Dec 5, 1928

Lima News (Lima, Ohio) Sep 15, 1950

PEP

Lima News (Lima, Ohio) Apr 25, 1928

“PEP.”

This is the age of hustle, and there’s progress everywhere,
Why! We’re carrying “folks” and freight and mail
Away up in the air!
And the lad or lass with courage, initiative and pluck
Will put to rout, forever, that discouraging “tough luck.”
Achievement and expression; that’s the order every day,
Help yourselves, but others also “as we pass along this way.”
Hours fly when filled with worthwhile work, if tackled with a grin!
Just add it to your creed, my friend
You’ll be mighty sure to win!
Success and happiness you long for?
Really, truly want to “get?”
That elusive potent little word that’s labeled “pep?”
Well, here’s a tip, it’s old and new;
It’s that same little “up-to-you!
Don’t shirk, just work, and make our dream come true.”

— Beatrice Kramer, in Seattle Post Intelligencer.

Olean Evening Times (Olean, New York) Dec 30, 1919

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Nebraksa State Journal (Lincoln, Nebraska) May 6, 1938

Peppy Fashion!

Nashua Reporter (Nashua, Iowa) May 26, 1937

Smart Suits Put Pep in Your Step!

New Castle News (New Castle, Pennsylvania) Jun 18, 1918

Peppy Feet!

Indiana Evening Gazette (Indiana, Pennsylvania) Feb 19, 1927

Prices to Pep You Up!

San Antonio Light (San Antonio, Texas) Mar 8, 1929

Minty Pep!

Lima News (Lima, Ohio) Aug 21, 1924

Whittlesey’s Cranberry Marsh

The Tribune Rural Editor Visits Whittlesay’s Marsh

BY E.E. SCHROEDER

When one sits down to enjoy his dish of cranberry sauce or slice of cranberry pie at Thanksgiving time he is not reminded of the highly developed agriculture which is needed to produce the popular berry which has become famous along with roast turkey and mincemeat pie.

The writer recently enjoyed dinner at the S.N. Whittlesay cranberry marsh at Cranmoor and later was taken for a trip over the marshes and given an explanation of the methods used to produce high quality berries.

The Whittlesay marsh is among the oldest in Wisconsin and ranks as one of the three largest in the state in acreage and also production, per acre. According to the “History of Wood County” the marsh was started in 1871 when wild berries were first harvested. Later as scientific methods were discovered Mr. Whittlesay was quick to grasp their importance and applied them to his own marshes.

The writer knows little about the culture of cranberries and this story is not intended as a treatise on the subject. It is intended as a story of what he saw and learned in several hours jaunt over the marshes. Much of this may not be news at all to many readers and again some of it may be incorrectly stated. If the latter is true it is unintentional.

To begin with we learned that cranberry marshes must be scalped. That means that the rough surface soil must be removed in order that a level firm seed bed can be secured on which to plant the tame berry. We learned further that certain kinds of fertilizer are needed and provided which makes the berry develop to its fullest. Commercial fertilizers are applied in the middle of June.

It was further learned that the common variety of berry on the average marsh is known as the Bell and Cherry. The Late Howe berry is replacing the former variety as it is firmer and more pleasing in appearance to the purchaser. The Late Howe is an eastern variety and are shipped from the east not as seed but as the young plant which must be transplanted into the fresh, slightly moistened, and well prepared seed bed.

Require Attention

Cranberries require a great deal of attention through the blossoming, ripening and harvesting season. In fact they must be carefully watched the year around. Growing in lowlands means that frosts are more common visitors than to other crops on high ground. Flooding the marshes in the only means of combating this arch enemy of the cranberry grower. This process of flooding at once calls into play a highly developed system of engineering. Huge dependable reservoirs on higher ground than the marshes must be available to provide sufficient water on short notice. Heavy embankments are thrown up around these reservoirs to hold the water in check in flood season and prevent washouts. Gates are installed at the lower levels to control the water supply into the marshes as needed.

The marshes themselves must have ditches into which the water can drain when the danger period is over. These latter ditches must also be well constructed, with gates to hold the water on the marshes until no longer needed.

The Whittlesay marsh has more than a thousand acres within its limits, but a large part of it is used for water control. Harry, a son of S.N. Whittlesay, is in charge and is laying plans to increase the acreage until the marsh ranks as the largest in the west. Formerly connected with the Nekoosa-Edwards paper company, he has turned his energy toward the cranberry “game” and finds it fascinating, judging from his enthusiasm.

The elder Mr. Whittlesay has been in the business for many years and his election to the board of directors of the Wisconsin Cranberry Sales company is a compliment to the membership as well as to him. He has followed the growth of the industry and knows the advantages and shortcomings.

He can tell many interesting incidents of the time before men with rakes took the place of hand pickers. Many men and women were needed in those earlier days. A dance hall was a common part of the equipment on every farm. Every evening the pickers would enjoy themselves to the strains of old fashioned music. Mr. Whittlesay recalls the time when a wooden tramway with trucks carted the berries from the marshes in the Cranmoor district.

During the winter season the cranberry marsh does not present the busy scene common to harvesting time. But there is important work to be done. Many loads of sand are hauled over the surface to add to the porous condition of the soil. A special quality sand can only be used to advantage.

A visit to the packing house on the Whittlesay marsh was also of interest. The latest in grading devices simplified the sorting of pie berries from the others. Fanning mills blow the twigs and leaves and other rubbish from the harvested berries.

Though a story of this kind could be made to include many other interesting features lack of space prevents. A visit to any of the good marshes, of which the Whittlesay marsh is one, impresses the visitor of the extent of the work, the care, the experience and trials involved in successfully catering to the palate of the American consumer for this particular variety of kitchen delicacy.

Mr. Whittlesay ranks high among cranberry growers. His well kept marshes and buildings are ample proof of his success. His son is succeeding him as manager and should meet the continued success which the Whittlesay marshes have enjoyed. The visit to their home and the trip over the marshes will be an event not soon forgotten.

Wisconsin Rapids Daily Tribune (Wisconsin Rapids, Wisconsin) Feb 15, 1928

Image from CranLib photostream on flickr

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From the History of Wood County by George O. Jones (1923):

HISTORY OF WOOD COUNTY

…In 1855 Abner Whittlesey’and his family came west to Illinois, settling in Galesburg, where Mrs. Whittlesey died. Mr. Whittlesey soon after went to Lockport, Ill., and from there to Berlin, Wis., where he engaged in the cranberry business; this was in the late sixties. In 1870 he came to Wood County, and, together with his son, Sherman Newell Whittlesey, bought six 40-acre tracts of marsh land and established the Whittlesey Marsh, they and Theodore Bearss and Ralph S. Smith being the first cranberry growers in the township. In 1880 ….

…Sherman Newell Whittlesey, subject of this sketch, coming to Illinois with his parents in 1855, was reared in Galesburg and attended the grade schools there and the high school at Lockport, from which latter he was graduated in 1867. He then spent a year in Chicago, and while there took a course in the Chicago Business College, after which he came to Berlin, Wis., and in 1870, with his father bought the 240 acres of marsh land mentioned above and established the Whittlesey Marsh in Wood County, coming here to live in 1871; his first residence in Wood County was in Centralia.

He at once began the raising of cranberries, wild berries being the only ones grown here at that time and his first crop yielding 150 barrels of this variety. As the industry developed he applied scientific methods to the cultivation of his marsh, cutting ditches, scalping the land, and cultivating the berries by the most modern methods available, on which lines he has conducted all his subsequent operations.

From 1878 to 1884 he was engaged in the mercantile business with Frank Garrison at Centralia, under the firm name of Garrison & Whittlesey. In 1884 Mr. Whittlesey and family hired parties to run their marsh while they went to South Dakota. In that state they first took a tree claim of 160 acres, then a preemption claim of 160 acres, and, after proving up on this property, they took a homestead of 160 acres, building up one of the finest farms in Faulk County, S. D. They bought adjoining land until they owned 1,200 acres. At the same time they operated a farm of 320 acres in southeastern Nebraska, which they owned, alternating their residence between the two farms, and thus conducting, with the assistance of hired help, three separate enterprises at the same time, the third being their marsh in Wood County.

In 1892 they returned and took up their residence on the latter property, and here they have since made their home. They have been very successful in the industry and have become very prominent and popular residents of the community. They have increased their holdings to 1,100 acres, 67 acres of which are in cranberry vines. In 1921 they raised and sold 600 barrels of berries, getting as high as $17 per barrel for part of them. The place is well improved and is provided with adequate buildings for care of the crops. Mr. Whittlesey employs several men during the busy season. He has become an expert cultivator and has enjoyed a successful career in every way. He was formerly treasurer of the city of Centralia and of Port Edwards Township, and later of Cranmoor Township.

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*     *     *     Cranberry Recipes     *     *     *

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Wisconsin Rapids Daily Tribune (Wisconsin Rapids, Wisconsin) Nov 1, 1945

Pumpkin Pie Time

THE OLD-STYLE PUMPKIN PIE.

Some like a fancy custard pie.
Or apple, mince or game.
Or some new-fangled article,
I ‘low, just for the name,
I ain’t so p’tic’lar’s some I know,
And different from the rest.
But the good old-fashioned pumpkin pies
Are what I love the best.

I’m hankerin’ for a piece, right now.
Of the pie that mother made,
When I came home from school I,d get
A hunk and in I’d wade.
And, (p’r’aps my mouth is somewhat large)
Though I’d resort to tears.
She wouldn’t give me another piece
Because it mussed my ears.

I’ve lingered here a lifetime since,
Put up with what I got,
But oft in dreams I’m back again
To that old familiar spot.
And then, at such times, I can find,
On the butt’ry shelf arrayed,
A row of good old pumpkin pies,
The kind that mother made.

— Philadelphia Times.

Lima News (Lima, Ohio) Nov 3, 1898

Times Record (New York) Nov 4, 1943

FOR THE IDEAL PUMPKIN PIE
_____
Why Wait Until Thanksgiving to Enjoy This Exclusively American Delicacy? — Make It Now.
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Our neighbor came to call early this morning with lips stained a dark purple from a saunter through the arbor; on his arm he carried a basket of grapes and in each hand a big red apple, and in his buttonhole a spray of goldenrod, and the first red autumn leaf made him quite gorgeous. Under his arm he carried a pumpkin, so we invited him to breakfast.

One should not wait until Thanksgiving for the first pumpkin pie, but begin putting their appetite in training for the feast by some preliminary work on the American pastry.

Steam the pumpkin instead of boiling it, and when cool press it through a fine sieve or vegetable press.

For each pie allow a pint of this strained pumpkin, one cup of rich milk, one egg, one-half cup of sugar, one teaspoon of ginger, one-half teaspoon of allspice, one-half teaspoon of cinnamon and a little salt.

If the milk is brought to the boiling point before the other ingredients are added the pie will bake more smoothly.

The crust should be baked before the filling is put in, as this prevents it becoming soggy. Unlike most custard pies, pumpkin requires to be baked quickly. When the top is brown, firm to the touch and glossy it is done.

— Henrietta D. Grauel, in the Cleveland Leader.

Sheboygan Press (Sheboygan, Wisconsin) Nov 11, 1912

The Frederick Post (Frederick, Maryland) Nov 20, 1923

CRADLE SONG

For the frost-rime now approaches,
And the price of eggs is high,
While the grapes hang blue and purple
On the vines.
From their store the wild bee poaches
Knowing winter time is nigh,
And the pickle snuggles deeper
In the brine.

Winter’s coming, coming, coming,
And the vittles that it brings
Fetch a trembling tear of gladness
To the eye.
You can hear the turkeys drumming
While the first fall sausage sings,
And the whipped cream lights upon
A pumpkin pie.

Love, the scoffing of the summer
That they talk of leaves us cold
All these ices and these salads
Give no thrill.
Each day’s rations leave one glummer
Yeh, but pumpkin pies are gold,
Welcome, then the blizzard coming
O’er the hill.

Kokomo Tribune (Kokomo, Indiana) Nov 21, 1929

Sheboygan Press (Sheboygan, Wisconsin) Jun 26, 1912

The Frost Is on the Pumpkin, So of Course We’ll Have Pie

Open Season For Dessert Popular Since Pilgrim Days

By LOUISE BENNETT WEAVER
AP Feature Service Writer

ITS OPEN SEASON for pumpkin pie, a dessert treasured in America since Pilgrim days.

In preparing this famous fall pastry, there are three important things to consider. First, the crust’ it should be short and well fitted into a deep pie dish. Second, the filling; it must be subtley pungent — not too spicy or too flat — and it should be very creamy and a rich brown color. Most important is the baking.

Cook the pie ten minutes in a moderately hot over — about 450 degrees. That helps prevent a soggy under crust. Then reduce the heat to moderately slow — about 325 degrees — for forty-five minutes to give the filling its desired velvety texture. Always cool the pie on a rack.

DRY PUMPKINS ARE BEST

You can use any of the excellent canned varieties of pumpkin for the filling or cook up your own golden fruit. If you cook your own, cut the pumpkin into medium-sized pieces, discard peel, seeds and fibrous portions. Steam until the pulp is soft and press it through a fine sieve.

Dry mealy pumpkins make the best pies. So, if your pumpkin is moist, cook it over a low heat or in a double boiler until the moisture has evaporated.

If your recipe calls for three eggs and you are a little short, you can substitute two tablespoons of flour for one egg. Add it with the sugar.

TOP DRESSING

Pumpkin pie fillings sometimes have a flecked appearance, but you can easily prevent it by thoroughly blending together the sugar, salt, spices and pumpkin before adding liquids.

The favored pie steps right out when it’s dressed up with a new topping. For instance, then minutes before time to take the pie from the oven, sprinkle it generously with grated cheese or carefully cover it wit ha slightly sweetened meringue flavored with a few gratings of orange peel.

Cocoanut, marshmallows, chopped candied ginger (just a dash), candied fruit peels, dates, raisins or nuts also introduce variety. Use them for topping or add them to the filling before it is baked.

A sponge or chiffon pumpkin pie is of the lighter, fluffier kind. Add the egg yolks with main part of the ingredients and then lightly fold in the beaten whites just before the mixture is poured into the crust. A whipped cream coating gives this pie a real party air.

A two-crust pumpkin pie is a novelty. Bake a one-crust pie, as usual and at the same time bake a lid of pricked crust that will just fit on top of the pumpkin. Just before serving the pie, slip the lid into place.

PUMPKIN PIE

Two cups steamed and strained pumpkin (canned pumpkin may be used), 1 cup pure New Orleans molasses, 1 teaspoon cinnamon, 1 teaspoon ginger, 1-2 teaspoon salt, 1 egg, 1 cup rich milk.

Mix ingredients in order given and bake in one crust. Top of pie should be sprinkled with sugar, cinnamon and dots of butter before it is put into the oven. Canned pumpkin is excellent. Crackers, rolled fine, can be added to mixture in place of the egg in pumpkin pie. Serve warm and topped with whipped cream.

Abilene Reporter News (Abilene, Texas) Oct 28, 1938

The Daily Herald (Chicago, Illinois) Jan 25, 1918

Positively Insulting.

“I know the pumpkin pie was rather thin as to filling,” said the landlady, almost crying, “but I don’t think he had any right to say what he did.”

“What did he say?” asked the second table boarder.

“He asked me if I didn’t think that the pie crust would be improved if it had another coat of paint.”

Lima News (Lima, Ohio) Feb 7, 1899

Lima News (Lima, Ohio) Oct 21, 1928

WASHINGTON, Nov. 26. — The art of camouflage has now reached the good old pumpkin pie. Mrs. G.M. King, of 241 William street, East Orange, N.J., today sent to the National Emergency Food Garden Commission a recipe for making pumpkin pie without the pumpkin.

Here it is:

Scald one quart of milk; add scant cup of Indian meal; little salt. When cool add two eggs, cinnamon and ginger to taste. Sweeten with brown sugar. Put a little cream or milk on top and bake.

Oakland Tribune (Oakland, California) Nov 26, 1917

Pumpkin Pie

Pumpkin Pie is almost as old in the American history of feasting as those hungry Redskins who attended the first Thanksgiving get-together on the Massachusetts coast. Here are two recipes — one more or less in the homey tradition, the other based on a newer process.

Mix 1 tablespoon old-fashioned molasses with 1/4 cup brown sugar, then mix this with 1 1/2 cups cooked, mashed and strained pumpkin, or canned pumpkin. To this mixture add a pinch of salt, 1 teaspoon cinnamon, 1/4 teaspoon nutmeg and 2 cups milk. Beat 2 eggs until fluffy, then add. Line your pie plates with your most perfect pastry, pour in this mixture and bake in hot oven 10 minutes, then in moderate oven about 35 minutes more.

Modern recipe: Mix these: 1 cup steamed, strained, canned pumpkin, 1/2 teaspoon salt, 1 teaspoon ginger, 1/2 teaspoon cloves, 2 teaspoons cinnamon, 3 well-beaten eggs, 1 1/3 cups sweetened condensed milk, 1 cup water. Pour into unbaked pie shell. Bake in hot oven for 10 minutes and reduce heat to moderate and bake another 35 minutes, or until crust has set.

Oakland Tribune (Oakland, California) Nov 22, 1936

Variations on the familiar Thanksgiving dessert theme is the rule in the Maltby household in northwestern New York state. Lucy Maltby, noted American interpreter of what the average American family likes best to eat, says, “Let’s have both a mince meat dessert and a pumpkin pie this Thanksgiving, and add a surprise element to the dinner.”

Mrs. Maltby, an old friend of readers of this column, has worked out this mouth-watering “old wine in new bottles” recipe exclusively for us.

BUTTERSCOTCH PUMPKIN PIE
(8 Servings)

Pastry — 2 cups flour, 1 teaspoon baking powder, 1-2 teaspoon salt, 2-3 cup lard or other fat, 6 to 8 tablespoons ice water.

Filling — 3 eggs, 1-2 cup dark-brown sugar, 1-2 cup granulated sugar, 1 teaspoon salt, 1-4 teaspoon cinnamon, 1-2 teaspoon ginger, 1-4 teaspoon cloves, 1 3-4 cups cooked pumpkin, 1 3-4 cups milk.

Sift flour, baking powder and salt together. Cut in shortening until the size of lima beans with a pastry blender or two knives. Add ice water a little at a time, mixing it in with a fork. Pat dough together and chill if possible.

For the filling, separate eggs; beat yolks until foamy. Mix with yolks the brown sugar, granulated sugar, salt, cinnamon, nutmeg, ginger, cloves and pumpkin. Scald milk and add to pumpkin mixture.

Roll out about three quarters of dough on floured board. Line 10-inch pie plate, leaving about an inch overlapping the edges. Make double upright fold and pinch between thumb and forefinger to make fluted rim.

Beat egg whites until stiff and fold into pumpkin mixture. Pour filling into pastry lined pan. Roll out remainder of dough and cut pastry turkeys with turkey cutter. Place on top of filling. Bake in a hot oven (450 degrees F) for 10 minutes. Then reduce heat of oven to 350 degrees F and continue baking for 30 minutes or until knife comes out clean when inserted into pumpkin custard.

Abilene Reporter News (Abilene, Texas) 14 Nov 1941

The Clank of Breaking Manacles

Ogden Standard Examiner (Ogden, Utah) Sep 12, 1928

When you read republican platforms you see the faces of Lincoln and Grant, you hear the emancipation proclamation, the clank of breaking manacles falling from the limbs of slaves, the battle hymns of the republic, and the glory of the stars and stripes.

When you read the democratic platforms you see the faces of James Buchanan, Jefferson Davis, and Grover Cleveland; you hear of secession and rebellion, panic and disaster, repudiation of national obligations, starvation of American labor, and the hauling down of the American flag.

Portsmouth Herald (Portsmouth, New Hampshire) Sep 23, 1902

…Mr. STEVENS desired to say….As the Constitution could not be executed in the seceded States, the war must be carried as against an independent nation. The people would admit the measures he had advocated from the onset. To arm negro slaves was the only way on earth to exterminate the rebellion, they would find. We must treat those States as now outside of the Union, as conquered provinces, settle them with new men, and drive the rebels as exiles from the continent. They had the pluck and endurance which were not at first realised on this side of the House. They had determination and endurance, and nothing but exile, extermination or starvation could make them submit.

Mr. STEVENS here caused an article to be read, a special dispatch to the Chicago Times, to the effect that Gov. ROBINSON, of Kentucky, had issued a che???r letter to the members of the Legislature, asking for their views on the President’s Proclamation, and that fully two-thirds were in favor of taking the State out of the Union if the Proclamation is enforced. That the State militia would go with the South, and that HUMPHREY MARSHALL ad stationed himself at Mount Sterling to receive them.

Mr. MALLORY wished to know what part of this ominum gatherum the gentleman wished to direct their attention.

Mr. STEVENS — That two-thirds of the Legislature are in favor of taking the State out of the Union.

Mr. MALLORY denounced this newspaper statement as utterly false. That Gov. ROBINSON will do anything like advising Kentucky to engage in the rebellion, or arm against the Government, is equally false. There was no ground for such assertion.

Mr. STEVENS — I am happy to hear it, as the statement came from a Democratic newspaper, and I doubted its truth very much. [Laughter.]

Mr. WADSWORTH noticed another branch of the article, namely, about HUMPHREY MARSHALL being at Mount Sterling. The last he heard of HUMPHREY was, he was 170 miles off. He was drunk and cursing Kentucky, because she would not rise like “My Maryland.” The muskets in Kentucky are in the hands of the militia. employed in the defence of the Union. The malignant correspondent of the Chicago Times had not the slightest foundation for saying that the guns would ever be turned against the Union.

In reply to a question by Mr. STEVENS, whether the proclamation would take Kentucky out of the Union, he said Kentucky cannot be taken out of the Union either by secessionists or by abolitionists or both combined. (Applause and cried of “good.”) As for the emancipation proclamation, we despise and laugh at it. The latest mustering of Gen. BRAGG shows only 2,300 Kentuckians in his army, and some 1,200 Kentuckians had deserted from HUMPHREY MARSHALL. His opinion was there are not five thousand persons who were once citizens of Kentucky, who are in the rebel army, but the course pursued by the Radicals, like the gentleman from Pennsylvania, has worked more mischief to the Union than all the rebels have done since July, 1861. France and England might join the United States, but if the negroes are set free under the Proclamation, the Secessionists never can be conquered. The Proclamation cannot be enforced in Kentucky — not one man in ten thousand is in favor it….

The New York Times (New York, New York) Jan 9, 1863

New York Times (New York, New York) Jan 9, 1863

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[From the N.Y. Daily News]
THE PEACE CONFERENCE
[excerpt]

Mr. Lincoln offered no terms of compromise, and rejected, in advance, every proposition that did not accord with the extreme views of the faction he represents. He demanded unconditional submission to the Federal authority, and compliance with all the schemes of abolition set forth in the emancipation proclamation and the proposed amendment of the Constitution.

In brief, he gave the Southern people to understand that reconciliation was out of the question, unless they acquiesced in measures most repugnant to their feelings, and most antagonistical to their political convictions.

Galveston Daily News (Galvestion, Texas) Mar 4, 1865

The Chronicle Telegram (Elyria, Ohio) Sep 22, 1924

The Last Rose

THE last rose — and the loveliest. All alone waiting for the time to come when she, too, will wither and fade as have all her other sisters. Sad, to watch this and sadder to wonder how the poor little rose feels. But she’s not going away forever and ever. Just to take a nice long Winter nap so that she may waken in the Spring loveliest and more enticing than ever.

And poor l’il Dan watches and tried all his mischievous tricks to see if he cannot keep her here. He should know better, for he as watched the roses bloom and fade for centuries. But it’s ever the same story. He wants his very own Summer to last always. And who knows but that it does? For Love knows no season, and even though the roses do fade, Love always stays to bring happiness into an otherwise drear, drab world.

Amarillo Globe (Amarillo, Texas) Sep 24, 1928

Evenhanded Science

Image from Twister Sifter – Vintage Mugshots

EVENHANDED SCIENCE

By James J. Montague

The burglar made small trouble through the years
When he wholly was dependent on himself,
For he wasn’t very wide between the ears
And he made a rather trifling plie of pelf.
With a jimmy and a blackjack as his aids
And his finger prints to leave a glaring trail
It was seldom that his bold, nocturnal raids
Did not land him very shortly, in a jail.

But when science learned the use of T N T —
When it found out how to make a diamond drill
Then the yegg man and the thug began to see
The advantage of enlightened modern skill.
In the reading rooms were found the leading crooks
Spending many earnest hours at a time
In perusing all the scientific books
Which would aid them in the latest arts of crime.

Now, proficient in the chemist’s highest art,
Knowing how to blow a safe without a sound
How to pry  the very strongest vault apart
Without wakening a single soul around.
And to glove their hands before they start a job
So they will not leave behind a finger print,
They may confidently undertake to rob
Any safe that isn’t guarded like a mint.

Science has no pets among the human race —
She supplies the good with moving picture shows
She has scattered automobiles every place
She has cut down trees to fashion silken hose.
She has showered lavish gifts on you and me
And, though giving her her just and honest due,
Any thinking man can hardly fail to see
That the criminal has benefitted, too.

Montana Standard (Butte, Montana) Sep 17, 1928

Image from Kitchy Kitchy Coo