1452 



GLEANINGS IN BEE CULTURE. 



Dec. 1 



we could have just one daily paper — that is, a 

 daily published in some of our large cities like 

 Cleveland, that would rule out whisky advertise- 

 ments, I should have great faith in the theory 

 that the world is growing better. It is true we 

 have excellent temperance editorials in these same 

 papers; but what do you think of a paper and its 

 management when we are told by our highest 

 medical authority that intoxicating liquors in 

 any form are always dangerous and harmful, in- 

 ducing pneumonia, consumption, and allied dis- 

 eases, and then be told in the advertising columns 

 that Duffy's malt whisky is the best remedy in the 

 iv07-ldior the same disease.? These editors know 

 perfectly well that the whisky advertisement con- 

 tains the vilest falsehoods, and yet they keep fill- 

 ing their columns so long as the money is forth- 

 coming to pay for them. Now, is it not time 

 for the people at large, who are working so hard 

 for prohibition, to declare that they will tolerate 

 no periodical in the home circle that advertises 

 whisky or intoxicating medicines — not even the 

 daily paper.? God speed the time when this may 

 come to pass. 



DRUNKEN CHAUFFEURS. 



The clipping below seems to fit certain conditions very well. I 

 think it might have a conspicuous place in Gleanings with an 

 editorial footnote on the extenuation plea. Boston surely de- 

 serves the chromo. It has got to be too common that one guilty 

 ol misdemeanor and murder pleads insanity or the druni, ex- 

 pecting leniency, when, in fact, the punishment should be 

 doubled, as they were drunk. An intoxicated young man should 

 not be allowed on the streets. It is a disgrace to a town to have 

 a boy drunkard. F. Danzenbaker. 



Norfolk, Va.,Nov. 4. 



PROGRESS OF CIVILIZATION. 



In Boston they seem to have solved one of the problems of 

 modern civilization. A speed maniac there was sent to jail for 

 six months for reckless driving of a machine. When he pleaded 

 as extenuation that he had been drinking he was in addition 

 fined for intoxication. — Baltimore American. 



Amen to your suggestions, friend D. I have 

 wondered whether some of these distressing acci- 

 dents, if not most of them, that have resulted in 

 the loss of life, were not caused by drink. There 

 certainly should be some strict and severe laws in 

 regard to permitting any man, even a moderate 

 drinker, from running an automobile, no matter 

 if it belongs to himself or to somebody else. 

 Such a man might in some ways do even greater 

 harm to society in general than a drunken en- 

 gineer on a locomotive. If there are no laws in 

 regard to the matter, let us quickly get about it 

 and frame some. And I heartily agree with you 

 in your closing sentence, that every town and ev- 

 ery community is disgraced by the spectacle of a 

 single "boy drunkard" on the streets. 



A " RED-HOT " TEMPERANCE LETTER. 

 Dear Friend Root: — Praise the Lord! My telephone-bell just 

 rang; and on going to it my cousin in town said, " The local-op- 

 tion bill has passed! The bells are ringing! That is all we 

 know." But it is enough! I suppose she means the De Pauw 

 University and church bells are ringing, as they well may. 

 Praise the Lord! At last we are freemen, and can go to the bal- 

 lot-box and vote prohibition for our counties. Our hands have 

 been tied these many years; but now we've got the Devil by the 

 nape of the neck. We'll chuck him into the machine, and 

 scrunch him like a pea between millstones! The imps of hell, 

 the sons of Belial, or whatever you please to call the villians who 

 have been selling liquid damnation, will be driven outside the 

 camp into the wilderness. Praise the Lord! If any repent and 

 forsake their sinful calling, they will be allowed to go to work 

 and become honest, respectable men; but if they do not ihey will 

 be kicked into some less intelligent community or thrown into 

 jail. The saloon is doomed! Shout it from the housetops! At 

 last we've got the ballot in our hands, and the saloon is doomed! 

 Every good citizen is delighted. Of course, we have a long and 



bitter fight before us. Evil, like thistles and burdock, will never 

 be exterminated until the millennium. But constant care and 

 hard work can keep our fields reasonably clean. 



Governor Hanly deserves great credit for calling the special 

 session and forcing the bill through the legislature. 



Recently Bishop Matthews, of the United Brethren Conference, 

 nominated Hinly for President. I believe you have done the 

 same. Go ahead! I am with you. Dane S. Dunlop. 



Greencastle, Ind., Nov. 11. 



CHURNLESS BUTTER MADE IN ONE MINUTE, 

 ETC.; THE GREAT $5.00 SECRET. 



We have had the "fireless" stove, the "lamp- 

 less " brooder, and now we have the churiiless but- 

 ter. Some of the agricultural papers (I am glad 

 to say only a/e-v of them) have given a whole 

 double-width column to this " great " invention. 

 Here is the way it reads: 



A new patented churnless butter made in one minute. No 

 more work, no more worry. We can give you knowledge of 

 how to make good wholesome butter in one minute. A patent 

 was given by the United States Government for this process, and 

 it had to be healthy and pure. 



Now, that last sentence kind o' puzzles me. Is 

 it the United States goi'ernmeni that has to be 

 "healthy and pure" or is it this wonderful pro- 

 cess.? We give it up. Below the above is a pic- 

 ture of a pretty girl with a bowl and spoon, mak- 

 ing butter " in a minute. " A little further down 

 is a barefooted boy working an old-fashioned 

 churn. And, by the way, why in the world 

 should people fuss with churns of any kind when 

 we can make better butter in one minute without 

 any machinery.? There can not be any hook or 

 crook in the matter, because the advertisement 

 goes on to say: 



This process will not fail. It will do every thing we claim 

 for it; if it will not, we will return the money you have paid us 

 for it. Health officers, dairymen, and scientists have pronounced 

 it excellent. 



Now, the price of this wonderful secret for a 

 family right is $5.00; but the enterprising agri- 

 cultural paper has made arrangements to send the 

 whole thing for only $3.00, and will throw in a 

 subscription to their paper for three years. 

 We scraped up the $3.00, and watched the mails 

 breathlessly (.?) for almost two weeks. Finally a 

 single sheet of paper, printed in red and black ink, 

 so as to make it look like a patent-right deed, came 

 to hand containing this wonderful process, and 

 we take pleasure in giving it entire to every read- 

 er of Gleanings free of charge. I am sure you 

 will all be glad and thankful, especially after you 

 read it over. Here it is: 



CHURNLESS-BUTTER PROCESS. 



Put fresh milk in suitable vessels to heat well. Heat over a 

 slow fire. When milk has been thoroughly heated (not boiled) 

 set in a cool place where it will get cold. When the cream has 

 well risen, which will take from twelve to twenty-four hours for 

 the best results, take off the cream with as little milk as possible, 

 put in any vessel suitable to make butter in — this should be left 

 in a cool place until the cream has gotten into a stiff condition. 

 In cold weather the cream should be about 65 degrees. When it 

 is stirred with quick strokes of a common butter-paddle, the but- 

 ter will be made in about one minute if handled correctly. Wash 

 and salt the same as other butter. In summer time or warm weath- 

 er the cream should be kept in as cool a place as possible, and al- 

 ways begin to stir as soon as taken from the cool place; the weath- 

 er being warm, the butter can be made quickly, even when the 

 cream is at from 40 to 50 degrees. If cream'is 'too warm itiwill 

 become thin and take longer to make the butter, and when made 

 will be soft and oily. 



If buttermilk is desired, take the sweet milk after the cream 

 has been taken off, rut it in a suitable p'ace to sour just as if you 

 were preparing to chum the old way. When it is in a good clab- 

 ber state, stir with spoon and make buttermilk of the finest qual- 

 ity. The sweet milk, after cream has been removed, is nourish- 

 ing and wholesome. 



