Store Is Robbed Four Times

1920

Police Catch the Thieves in Their Fifth Bold Attempt.

NEW YORK, N. Y. — The fifth annual opening by burglars of George Horton's store in Yonkers, took place, but the police caught the robbers red-handed.

Sergeant John Wilner and Patrolman John Shannon were trying doors in the neighborhood just before daybreak when they were attracted by a noise in the store. Going to the rear, they found a window open and goods piled up outside ready to be removed.

The police opened fire and captured three of the four men. They gave their names as Morris Hayes, Angelo Rito and Gordon Allen. The police say the robbers had $10,000 worth of stock packed up ready to motor away with.

—The Saturday Blade, Chicago, Aug. 7, 1920, p. 4.

Care of Food In The Home

1916

All cooked food should be cooled as soon as possible before being placed in the ice box. Butter may be kept from taking up the flavors of other food by keeping it in a tightly covered receptacle. Milk requires more access of air, but in a clean ice box in which no strong smelling food is kept milk should remain uninjured in flavor for twelve to twenty-four hours. If vegetables or other foods of pronounced odor are kept in glass jars with covers or in covered earthenware receptacles there will be fewer odors to be communicated. Portions of canned food should never be put into the ice box in the tin can. Such food does not of necessity develop a poisonous product, as has sometimes been claimed, but experiments show that ptomaines are particularly liable to develop in such cases. Casting out this somewhat remote possibility, keeping is enough to condemn the "tinny" taste acquired by such practice.

Foods that are to be eaten raw, such as lettuce and celery, should be carefully cleaned before being placed in the ice box, and may with advantage be wrapped in a clean, damp cloth. If they are to be kept for some days they should, however, be put in without removing the roots, the further precaution being taken to wrap them carefully in clean paper or to put them into grocers' bags,

The following hints regarding the keeping of different kinds of food may be found useful:

Potatoes are kept without difficulty in a cool, dry, and dark place. Sprouts should not be allowed to grow in the spring.

Such roots as carrots, parsnips, and turnips remain plump and fresh if placed in earth or sand filled boxes on the cellar floor.

Sweet potatoes may be kept until January if cleaned, dried, and packed in chaff so that they will not touch each other.

Pumpkins and squash must be thoroughly ripe and mature to keep well. They should he dried from time to time with a cloth and kept, not on the cellar floor, but on a shelf, and well separated from each other.

Cabbages are to be placed in barrels, with the roots uppermost.

Celery should be neither trimmed nor washed, but packed, heads up, in long, deep boxes, which should then be filled with dry earth.

Tomatoes may be kept until January, if gathered just before frost, wiped, and placed on straw- covered racks in the cellar. They should be firm and well-grown specimens, not yet beginning to turn. As they ripen they may be taken out for table use, and any soft or decaying ones must be removed.

Apples, if for use during the autumn, may be stored in barrels without further precaution than to look them over now and then to remove decaying ones; but if they are to be kept till late winter or spring they must be of a variety known to keep well and they must be handpicked and without blemish or bruise. They should be wiped dry and placed with little crowding on shelves in the cellar. As a further precaution they may be wrapped separately in soft paper.

Pears may be kept for a limited time in the same way, or packed in sawdust or chaff, which absorbs the moisture which might otherwise favor molding.

Oranges and lemons are kept in the same way. Wrapping in soft paper is here essential, as the uncovered skins if bruised offer good feeding ground for mold. Oranges may be kept for a long time in good condition if stored where it is very cold but where freezing is not possible.

Lemons and limes are often kept in brine, an old-fashioned household method.

Cranberries, after careful looking over to remove soft ones, are placed in a crock or firkin and covered with water. A plate or round board placed on top and weighted serves to keep the berries under water. The water should be changed once a month.

In winter large pieces of fresh meat may be purchased and hung in the cellar; thin pieces, as mutton chops, are sometimes dipped in mutton suet, which keeps the surface from drying and is easily scraped off before cooking.

Turkeys, chickens and other birds should be carefully drawn as soon as killed and without washing hung in the coolest available place.

Smoked ham, tongue, beef, and fish are best put in linen bags and hung in the cellar.

Salt pork and corned beef should be kept in brine in suitable jars, kegs or casks, and should be weighted so as to remain well covered. A plate or board weighted with a clean stone is an old-fashioned and satisfactory device.

Eggs may be packed for winter use in limewater or in water-glass solution. Many housekeepers have good success in packing them in bran, oats, or in dry salt, but according to experiments summarized in the aforementioned bulletin, the preference is to be given to the 10 per cent solution of water glass. Exclusion of the air with its accompanying micro-organisms and the prevention of drying out are what is sought in all cases. Packed eggs are not equal to fresh eggs in flavor, but when they are well packed are of fairly good quality and perfectly wholesome.

Paper has many uses in the kitchen. The cook needs a piece of paper on which to drain the fried croquette or fritter and she reaches out for the brown paper that came around the meat or for the grocer's bag. She turns to the same source when she wishes paper for lining a cake pan. A little reflection will show how far from cleanly is this practice.

In every kitchen should be found a roll of grocers' paper on its frame. You are sure here of something that has not been handled since it was rolled up by machinery in the factory. Paraffin paper should also be at hand for covering food, for wrapping up sandwiches for school lunches, and for similar purposes. — Maine Farmer.

"Specialties" at Beehive Store

1899

All retailers like to have and announce their specialties ; and sometimes, it seems, such commercial specialties may take on a very general character. A travelling man tells the Washington Star that, while visiting lately a small but enterprising town in West Virginia, he came upon the following sign:

"THE BEEHIVE STORE,
"Ronceverte, W. Va.

"Dealers in General Merchandise and Country Produce of Every Kind.

SPECIALTIES: Coffins, Caskets and Burial Supplies; Salt, Bacon and Lard; Hides, Furs and Live Foxes."

In addition to these somewhat diverse specialties, the proprietor of the store carried on the business of a fire insurance agent. — Youth's Companion.

Famous Saloon Becomes Men's Clothing Store

1920

Don't Cry, Little Saloon, Don't Cry; You'll be a Clothes Shop By'n By!

OAKLAND, Cal. — The patrons of this former saloon still have the privilege of putting their feet on the deadly third rail, leaning upon the bar and ordering a "short one," but what they'll get won't be beer. It will be shirts or neckties or collars. For a progressive dealer of Oakland has turned a famous bar into a men's wear store, and is making as much money as the saloon ever did.

Wives don't mind it in the least when their mates patronize this bar — they are often customers themselves.

Very few changes were made in transforming the place into an attractive haberdashery shop and the proprietor has made advertising capital out of this very fact. The bar has not been removed, the only familiar foot rail is still there, and even the big silver cheese and cracker receptacle is in evidence.

Practically the only change required was the installation of some shelving. On the opening day, January 2, 1920, several thousand people visited the new establishment. According to the proprietor, some doubt had been expressed as to whether women would enter a former bar room. He invited their patronage and on the opening day started to give a box of candy to every lady visitor.

He gave away 200 boxes up to 2 p.m., and then decided to stop playing Santa Claus for fear his candy purchases would consume the month's profits.

Plenty of "Kick" in Grocer's Brew; Still Blows Up and Wrecks Store

1920--

NEW YORK, N.Y., May 20. -- The plate glass windows of a grocery store in South Brooklyn were blown out a moment after Policeman Francis Smith had passed the building at 2 a.m. By the time Smith and Policeman McMahon had climbed through the jagged aperture and made their way through the store's tumbled heaps of cans and green goods, scores of residents of the neighborhood were pouring into the street.

In a back room of the grocery were found two stunned men, who later at the police station, where they are held for the Federal authorities, described themselves as Dario Santeveshl, 35, proprietor of the grocery, and Tony Petitschi, 49, the grocery man's friend.

The police say the explosion was of a home-made still. Apparently a milk can filled with "mash" had been put to boil on a gas stove. From the top there had been a spiral copper pipe running to a barrel. The lid of the milk can was clamped down so tightly that the steam supposed to condense in the pipe, and run into the barrel as "hootch," blew up. There was little left of the can and windows in several other buildings in the neighborhood were broken. The residents for a time attributed the explosion to a "blackhand" bomb.

According to the police, they found near the wrecked apparatus a forty-gallon barrel of wine and a three-gallon jug of alcohol. The two prisoners suffered only from shock.

--The Saturday Blade, Chicago, May 22, 1920, page 4.

Grocer Swindled by Small Boy

San Antonio, Texas, 1906
----------
SWINDLED BY BOY.

Lad Worked on Groceryman's Sympathies and Got a Loaf of Bread.

A small boy about seven years old went into Earnest Broggie's grocery store on South Laredo street the other day. The lad was crying in a strangled sort of way, and, when asked what was the matter, he said that he had a pin in his throat.

The groceryman started to phone for a doctor, but the boy wouldn't hear of that. He said that if he could get something soft to swallow, it would be all right. The scared groceryman gave the lad a cake, but that didn't seem to remove the pin.

By this time the boy seemed in a bad way, but he managed to gasp out for some bread and a little oil. The excited groceryman rushed around and procured the bread and oil, in haste to relieve the boy, who was a son of one of his customers. When the loaf of bread and bottle of oil was given the boy he promptly removed the pin -- and himself, also, from the store, and gave the laugh at the kind groceryman.

Mr. Broggi, the groceryman, now ponders often on the wisdom of the young.

--The San Antonio Daily Light, San Antonio, Texas, June 28, 1906, page 8.

Comment: The grocer's name is given both as Broggi and Broggie. In the original article the boy manages "to kasp out," which doesn't sound right.