Bilton
Bellefonte, P2., Oct. 20, 1905.
THE CASH ACCOUNT.
I cannot make the thing come out
Though I bave thought and thought and
thought,
And tried to make a careful note
Of everything I have bought.
The more I think and think and think,
The more in vain my brain ferments.
Confound the pesky cash account !
Where did I spend that thirty cents ?
Ten cents for car fares—that’s allright ;
Three dollars for a new straw hat ;
For luncheon, fifty ; shoes shine, five—
Oh, hang it! Yes, I've got all that !
Considering the scant supply,
The treasury has too many vents.
It’s outgo, outgo all the time—
Where did I spend that thirty cents?
Cigars, four-fifty, grape juice ten.
(I think it had some toam on top) ;
Bleachers and peanuis, thirty-five,
And ten cents more for ginger pop.
But still that haunting deficit.
My deep perplexity augments.
What was it for 2—O0h, Well, here goes !
‘“‘For foreign missions, thirty-cents !"’
— Louisville Courier Journal.
ECONOMY IN FOOD.
By RussgLL H. CHITTENDEN
Director of the Sheffield Scientific School of
Yale University Author of “Physiological Econo-
my in Nutrition.”
If thou well observe
The rule of not too much, by temp’ance taught,
In what thou eat’st and drink’st, seeking from
thence
Due nourishment, nor gluttonous delight,
Till many years over thy head return;
So may’st thou live, till ripe fruit drop
Into thy Mother’s lap, or be with ease
Gathered, not harshly pluck’d, for death mature.
Paradise Lost.
Milton was not alone in his conception
of the value to mankind of temperance in
diet. Many of the old time philosophers
and thinkers were plainly of thesame opin-
ion. Sir William Temple, John Locke;
Lord Bacon, and many others, in their
writings all clearly expressed belief in the
efficacy of a simple and regular dies, ‘‘limit-
ed by every man’s experience of his own
easy digestion, and thereby proportioning,
as near as well can be, the daily repairs of
our wasting bodies.”” ‘‘Certainly,’’ says
Lord Bacon, ‘‘dies well ordered bears the
greatest part in the prolongation of life.”
These early advocates of temperance in
diet were not scientific men trained in the
habits of exact analysis; most of them lived
in an age when nutritive conditions were
measured simply by strength of arms and
keenness of intellect as indicated by the
life and prosperity of the nation. They
knew little of nitrogen requirements, while
the potential value of the food-stuffs was
to them an unknown quantity. Yet they
knew, as well as we of the present genera-
tion, that ‘‘the daily repairs of our wasting
bodies’’ were to be accomplished by the
taking of food, recognizing, however, at
the same time the possible injurious effects
upon the race of inordinate or intemperate
quantities of food. They plainly depre-
cated the dominating influence of instinct
and habit as contrasted with reason in the
dietetic customs of their generation.
HABIT AND CRAVING
Cornaro, the Veunetian,who wrote his last
treatise, ‘‘The Birth and Death of Man,”
at the age of ninety-five, says in one of his
discouises, *‘It is certain that habit in man
eventually becomes second nature, com-
pelling him to practice that to which he
has become accustomed, regardlessjof wheth-
er such a thing be beneficial or injurious to
him. Moreover, we see in many instances
—and no one can call this into question—
that the force of babit will triumph even
over reason.’’
Again, the great philosopher John Locke,
in his celebrated essay on education, says:
‘I do not think that all People’s appetites
are alike, . but this I think, that
many are made Gourmands and Gluttons
by Custom, that were not so by Natare;
and Isee in some Countries, Men as lusty
and strong, that eat but two Meals a Day,
as others that have set their Stomachs by a
constan¢ Usage, like Larmus, to call on |
them for four or five.” }
It is interesting to observe from the fore-
going quotations how clearly these writers
recognized the effect of custom and nsage
upon dietetio habits; and we bave in this
view a partial explanation at least of the ori-
gin of the dietetic rules and standards which
exist even in this present day of scientific
method. It is well to remember, however,
that the so-called cravings of appetite are
purely the result of habit. A habit once
acquired and persistently followed soon has |
us in its grasp, and then any deviation |
therefrom temporarily disturbs our equi: |
libriam. The system makes complaint and
we experience a craving, it may be,for that
to which the body bas become acenstomed,
even though this something be, in the long
run, distinctly injurious to the welfare of
the body. There bas thus come abont a |
sentiment that the cravings of the appetite
for.food are to be fully satisfied, that this
is merely obedience to nature’s laws. This
idea, however, is fundamentally wrong.
Any one with a little persistence can
change his or her habits of life, change the |
whole order of cravings, thos demonstrat-
ing that the latter are purely artificial, and
that they have no necessary connection
with the welfare or needs of the body. In
other words, dietetic requirements are to he
founded not upon so-called instinct and
craving, but upon reason and intelligence.
DIETETIC STANDARDS
Iu barmony with what has been stated,
dietetic standards have been set up by var-
ious authorities, in many lands, and for
different classes of people; bus they are
based primarily upon observations as to
what people, living ander different condi-
tions of life, are accustomed to consume.
Such data are interesting and insérnctive
as showing the dietetic habits of mankind,
but they are of little value as indicating
the real needs of she body for food. Body-
weight. health, strength, mental and phys-
ical vigor, endurance, and the ordinary re-
slsgange 4 disease, mas aif he maintained
through the agency of the food consumed.
There must be enough food,and the proper
proportion of the different kinds of food, to
insure a condition of physiological and
body equilibrium; but anything beyond
the quantities regnisite to attain this con-
dition would seem to be quite unnecessary,
and, indeed, may prove distinctly injar-
ious. : pe
In the United States, a systematic aud
cooperative study of the nutrition of man
has been conducted hy the Department of
Agrionltare, thiongh the Office of Experi-
ment Stations, and many interesting and
valuable data have heen obtained apd re-
corded. In a recent pamphles issned by
told that Congress has provided sums rang-
ing from ten thousand to twenty thousand
dollars a year from 1894 to 1905, making a
total of $182,500, for the study of human
nutrition in this country. The same re-
port states that ‘‘the total number of per-
sons—men, women, and children—includ-
ed in all these studies is not far from 15,-
000.” As a result of thzse dietary studies
—i. e., studies of the actual food consump-
tion of people of different classes in differ-
ens parts of the United States,—ocertain di-
etary standards have been suggested. These
standards, covering the quantities of food
per day, ‘‘are intended to show the actual
food requirements of persons under differ-
ent conditions of life and work are as fol-
lows:
| Grams | Calories
| Protein or Hest
Man with very hard muscu- |
lar work (Atwater)...........| 176 | 5500
Man with hard muscular | {
work (Atwater).....c....ceveees | 150 4150
Man with moderately active | |
mnscular work (Atwater)..| 125 | 3400
Man with light to moderate | |
muscular work (Atwater).. | 112 | 3050
Man at “sedentary” or wo- | |
man with moderately ac- | |
tive work {Atwater)........... | 100 2700
* Fats and carbohydrates in sufficient amounts
to furnish, together with the protein, the indicat-
ed amount of energy.
These standards ate much the same as
those adopted by 10st other countries in
the civilized world, though perbaps calling
for somewhat higher values; but even per-
fect agreement on standards devised by
this method of study does not carry con-
viction that the standards in question rep-
resent in any degree the daily needs of the
body for food. Custom and habit, the
pleasures of eating, the so-called ‘‘cravings
of the stomach,” the too prevalent belief
that by hearty eating lies the road to health
and strength, all tend to lead people on to
greater and greater freedom in the taking
of food. Why, therefore, the mere fact that
people are in the habit of eating certain
quantities of food in the twenty-four hours
should be taken as a basis on which to
found dietary standards is difficult to ex-
plain, especially as the example furnished
by many persons in different = parts of the
world and in different periods of time has
indicated the possibility of maintaining
bealth, strength, aad vigor (with even im-
provement of the bodily condition) on
amounts of food absurdly low as compared
with the quantities called for hy the so-
called standard dietaries.
NATURE AND COMPOSITION OF FOODS
All the food-stuffs made use of by man
are composed essentially of four distinct
groups or classes, viz. :
(1) Proteid or albuminous foods. These
ocour in both the animal and the vegetable
kingdom, and are specially conspicnous in
meats, fish, eggs, milk, flour or bread, ce-
reals, peas, beans, etc. They are substances
characterized by containing nitrogen( when
pure and dry they contain about 16 per
cent.), and hence are frequently termed
nitrogenous foods. Further, since the foods
of this class are absolutely essential to life,
they are often spoken of as the ‘‘essential
foods.” In lean meats and eggs the proteid
material, aside from the water present,com-
poses the great bulk of the food-stuffs; in
wheat flour, on the other hand, there is
present about 13.5 per cent. of proteid,
with an admixture of about 72 per cent. of
ca~hohydrate, mostly starch; in fresh green
peas, aside from the water, there is present
7 per cent. of proteid and 17 per cent. of
carbohydrate. With the exception of meats
and eggs, most proteid containing food-
stuffs have a large admixture of carbohy-
drate material, mostly starch.
(2) Carbohydrates. These are preemi-
nently vegetable products, and as they are
entirely free from nitrogen, they are term-
ed non-nitrogenons foods. They are rep.
resented mainly by starches and sngar,and,
unlike the proteid foods, are frequently
used as pure products separated more or
less completely from the admixtures with
which they occur in nature, i.e., as cane-
sugar, beet-sugar, etc., and as corn-starch,
arrowroot-starch, ete., Many natural veg-
etable food-stuffs, however, eliminating the
water, are composed largely of starch, as
rice, with 79 per cent. of starch and only 8
per cent. of proteid; raw potatoes, with
18.5 per cent. of starch and 2.2 per cent. of
proteid. ¢Raw potatoes contain about 7S
per cent. of water.)
(3) Fats. These foods, like the carbo-
hydrates, are free from nitrogen and occur
in both the animal and the vegetable king-
dom. They are widely distsibuted, being
mixed in varying proportions in nearly all
| natural food-stuff+, but are especially con-
spicuous in fat meats, bacon,cream, butter,
vegetables, oils, ete. Compared with car-
bohydrates, they contain a relatively large
percentage of carbon and hence are capa-
ble of yielding per gram a relatively larger
amount of heat by oxidation.
(4) Imorganic salts or mineral matter, the
bulk of which passes through the body
more or less nochanged.
. The nutritive value of the food-stuffs is
expressed in terms. of nitrogen or proteid,
and in fuel value (calories), or heat-pro-
ducing power, i.e., the amount of heat set
free in their combustion. A calorie is the
amount of heat required to raise one gram
of water one degree centigrade, i.e., from
0° t01°. Thisis a gram degree unit of
beat, or small calorie. A large calorie is
the amount of heat required to raise one
kilogram of water one degree centigrade,
i.e., a kilogram-degree unit of heat. It is
obvious from these statements thas a large
calorie is the equivalent of one thousand
small calories.
The calorific value of a carbohydrate or
fat is determined by direct experiment.i.e.
by burning a weighed amount of the sub-
stances in oxygen, in an air-tight bomb,
wnd measuring, under proper precautions,
the amount of heat liberated. By such a
method it is learned that 1 gram of carbo-
bydrate will yield 4,100 small calories or
4.1 large calories, while 1 gram of fat will
yield 9,300 small “ calories or 9.3 large cal-
ories. These substances, when oxidized in
the bomb-calorimeter,are completely burn-
ed to carbonic acid and water. The same
thing happens in the body, and the heat
liberated is the same in amount as when
the oxidation is carried on in the labora
tory.
With proteid or albuminous substances
when oxidized in the bomb-calorimeter,
are completely -burned to carbonic acid and
water. The same thing happens in the
body, and the heat liberated is the same ag
in the laboratory.
With proteid or albuminous substances
the case is somewhat different. When pro-
teid foods are taken into the hody they are
transformed and mainly oxidized to car-
bonio acid, water, and urea. The latter
substance is then eliminated from the body
in the excretion from the kidneys. When
burned in a calorimeter,on the other hand,
_proteids are completely oxidized to carhon-
io acid, water, and nitrogen, Consequent-
ly, the foel value yielded in a calorimeter
is somewhat in excess of that yielded in
the body, the urea being a substance which
is composed of carbon, hydrogen, nitrogen,
and‘ oxygen, and therefore containing a
small store of ener which is loss to the
Mesers. Langworthy and Milner we are
body. In the y, 1 gram of proteid
yields 4100 small calories, or 4.1 large cal-
ories.
Proteid or albuminous foods, however,
are chiefly of value because of the need of
the body for nitrogen in this particular
form to make rood the loss of tissne mater-
ial. Farther, no other form of nitrogen
than proteid can supply this need; hence,as
previously stated, the proteid foods are es-
sential foods, without which the body can-
not exist. They are of value, however, for
their nitrogen and not for their potential
energy or fuel value, the latter being more
advantageously supplied by fats and carbo-
hydrates. Stress, bowever, should be laid
upon the fact that proteid substances when
decomposed within the body yield a large
number of nitrogenous - compounds, ante-
cedents of the final product urea, which,
floating about through the system, may ex-
ercise more or less physiological action up-
on the individual organs and tissues. This
action is undoubtedly at times injurious to
the well-being of the individual, as seen,
for example, in the effects of undue amoun§s
of uric acid in gout, rhenmatism, etc., to
say nothing of more serious results. Fur-
ther, it is'easy to see,in view of these facts,
that an excess of proteid food necessarily
imposes more strain upon certain organs of
the hody, as the liver and kidneys, than an
excess of carbobydrate or fat, which foods
are capable of being burned up directly to |
simple gaseous products, such as carbonic
acid and water, and which are more quick- ! f
| ing.
ly and easily eliminated from the body.
AMOUNTS OF FOOD REQUIRED BY
STANDARD DIETARIES
Accepting the daily dietary standards
previously enumerated, and which are
based upon observations as to what people
are accustomed to consume, it is plain that
the average man doing from light to mod-
erate muscular work must take each day
approximately 116 grams of proteid matter
(18 grams of nitrogen), with sufficient fat
and carbohydrate to yield a total value of
3050 large calories. The usual proportion
of carbohydrate (mostly starchy foods) is
about 500 grams to 50 60 grams of fat. In
other words, the average man needs, accord-
ing to the above hypothesis, approximately
120 grams of proteid, 500 ‘grams of carbo-
hydrate, and 60 grams of fat for his daily
ration. In order to obtain these amounts
of nutriments he would require, each day,
three fourths of a pound of ordinary roast
beef, one pound of boiled potato, one half
pound of white bread, and one fourth of a
pound of butter. Naturally, much greater
variety of food might be adopted with the
same nutritive value as the above;hus these
figures will suffice to give some impression
of the quantities of ordinary cooked food-
stufls required to yield the nitrogen and
the total fuel value called for by the above
standard dietary.
A more elaborate diet,one in large meas-
ures free from meat and having essentially
the same content of nitrogen, and with’ a
total fuel value of approximately 3000 cal-
ories, wonld be as follows: fried hominy,
six ounces; syrup, three ounces; baked po-
tato, eight ounces; butter,one aud one half
ounces; baked spaghetti, ten ounces; mash-
cd potato, ten ounces; boiled turnip, six
ounces; bread, two ounces; apple-sauce,
eight ounces; apple-tapioca pudding, twelve
ounces; fried sweet potato, eight ounces;
fried bacon, one ounce; fruit jam, four
ounces; coffee, one and one half pints; and
tea, three fourths of a pint. Such a diet,
owing to its vegetable nature and lack of
concentration, is naturally quite volumi-
nous. A greater concentration of diet is
easily obtained by replacement of a portion
of the vegetable master by meot; and this
the ordinary man, with his highly develop-
ed palate, usually prefers to do, because of
the increased flavor which his acquired
taste now calls for.
es at the command of the civilized man
render possible great variety in matters of -
diet; but whatever the character of the
daily food, or however great the number
and variety of the ingredients, it will be
found that the nitrogen content and fuel
value of the daily food of mankind will in
general correspond in large measure to the
dietary staddards usually adopted through-
out the civilized world.
The writer’s experience, indeed, leads
him to the conclusion that there is a great |
tendency on the part of the ordinary person
to consume far more food than even the
standards calls for. This is well illustrat-
ed by some recent observations made in the
writer’s laboratory while studying the di-
etetic habits of a group of United States
soldiers whe, while living on the ordinary
army 1ation, were allowed reasonable free-
dom as to the quantity of food ccnsamed.
Thus on one day the following dietary was
made use of:
Breakfast: Beefsteak, nine ounces; fried
potatoes, nine ounces; fried onion, one
ounce; thick meat gravy,wo ounces;bread
six onnces; coffee, one and one half pints,
with one half ounce of sugar.
Dinner: Roast beef, seven ounces; hoil-
ed potatoes, fourteen ounces;boiled onions,
two ounces; bread, nine ounces; coffee, one
quart, with one ounce of sugar.
Supper: Corned beef, eight ounces 3
boiled potatoes,seven ounces;boiled onions,
one ounce; bread, six ounces; fruit jelly,
four ounces;coffee, one pint, with one ounce
of sugar.
For a period of two weeks each of the
soldiers in this detail consumed every day
an amount of food approximately equal in
nutritive value to the ahove, though natur-
ally there were variations from day to day
in the character of the food taken. Yet
these men were not doing any unusual
amount of muscular work; indeed, the
amount of work they were called upon to
perform was considerably less than what
they were accustomed to do in the ordinary
performance of their duties as soldiers in
the regular army.
Naturally, variations in the degree of
muscular activity—i.e.,the amount of mus-
cular work to be performed— will call for
variations in the amoant of food to be
taken if the body is to be maintained in
equilibrium, but there is no justifiable rea-
son forsuch excessive quantities of food —
quaatities far beyond the amounts indicat-
ed by the so-called dietary standards.
Another illustration of this common ten-
dency toward excessive eating, especially
on the part of persons who are engaged in
vigorous muscular work, was seen by the
writer in studying: the dietetio habits of a
group of university athletes who were in a
high state of training for their compettive
contests. It was found that these men, un-
der the mistaken belief that their strength
was to he maintained and increased
hearty meat diet, were in the babit of tak-
ing each day of weat and other proteid
foods at least fifty per cent. more than is
called for by the existing dietary etand-
ards,—aud this in addition to an amdunt
of non-nitrogenous food sufficient to yield
far more than the fuel value implied as nec-
essary for men of their weight and activity.
THE TRUE NEEDS OF THE BODY FOR FOOD.
Do the real needs of the body demand
such quantities of food each day as the or-
dinary dietary standards call for, or as man
from his acquired habits has become acous-
tomed to? A slight excess of food beyond
Further, the resourc- |
the true physiological requirement is no
doubt desirable as tending to prevent any
danger of under-nutrition, bus any great
excess must of necessity be detrimental.
The ideal diet is that which suffices to
meet all the wants of the hody—i.e., the
maintenance of body-weight, nitrogen r qui-
librium, health, strength, vigor, and en-
durance—and,in the period of adolescence,
to supply material for the growth and de-
velopment of the tissues of the body. Any-
thing beyond this quantity is just so much
of an excess which must inevitably do harm
if continued indefinitely, and detract in
some measure at least from that high de-
gree of efficiency which every enlightened
man desires to attain.
Impressed with the importance of this
problem from a physiological, economical,
and sociological standpoint, the writer be-
gan, some two years ago, a carefal study of
the true needs of the body for food, with a
view to ascertaining how far the so-called
dietary standards of civilized man are in
accord with physiological requirements.
The investigation was made upon a large
number of men, representing different
types, ages, and nationalities, under differ-
ent degrees of mental and physical activity,
with a view to having the inquiry as hroad
as possible. Further, the study was con-
tinued over a long period of time, in order
to afford ample opportunity for the detec-
sion of possible changes, favorable or un-
favorable, that might be slow in develop-
How, now, are we to ascertain with any
degree of acouracy the true requirements of
the body for food? As a preliminary to an-
swering this question, it must be remem-
bered that the living body is constantly
undergoing change, that it is the seat of in-
cessant chemical decomposition, varying in
extent with the degree of bodily activity,
the temperature of the surrounding air, eto.
The material composing the tissues and or-
gans of the body—tbe proteid, fat, and car-
bohydrate—is constantly undergoing oxi-
dation with liberation of energy in the form
of beat, by which the body is kept warm,
and in the form of muscular work, both
voluntary and involuntary—i.e., the vol-
antary movements of the limbs as in walk-
ing, and the involuntary movements of the
heart, respiratory muscles, etc. To make
good this loss of tissue material, food is
necessary, and in amounts sufficient to
counterbalance the loss incidental to the
daily activities. If this loss is not made
good by the daily diet, there is a gradual
diminution of body weight, owing to the
ueing up of the store of reserve material
and of the organized structure of the body
itself. Further, it is to be remembered
that the final decomposition or oxidation
products, which resalt from the changes
going on in the hody, are the gaseous car-
bonic acid excreted through the lungs,
water excreted through the lungs,skin,and
kidneys, and nitrogen in various forms,but
especially as urea, elimitated through the
kidneys and in the smaller measure
through the bowels.
It follows from these statements that
the amounts of nitrogen, carbonic acid,and
water passed off from the body are a meas-
ure of the extent of decomposition taking
place within the system. For example, if
there is eliminated 26 grams of nitrogen in
the day’s excretion from the kidneys, that
means the breaking down in the body of
100 grams of proteid material, since the ni-
trogen thrown ont from the kidneys can
come only from the decomposition of pro-
teid substance. This obviously implies the
necessity for 100 grams of proteid food to
make good the loss. (Pare, dry proteid
material contains on an average 16 per
cent. of nitrogen.) If, now, a man is kept
under daily observation, comparing each
day the composition of the food taken with
the composition of the varions excretions,
noting at the same time the body weight,
physical strength, and reaction time of the
nervous process, ete., it is possible to as-
certain with accuracy the influence of dif-
ferent qualities and quantities of food, with
reference hoth to the maintenance of
strength and vigor, and to that of body-
weight aod nitrogen equilibrium
THE MENTAL WORKER.
Professional men, whose work is mainly
mental rather than physical, would not
seemingly require as much food for the
maintenance of a high degree of physical
strength and mental vigor as the purely
physical worker. In order to test this ques-
tion and at the same time to ascertain what
the real demands of tke body for food are
in the case of the mental worker, six men,
professors and instructors in the university
were selected, upon whom the effect of
smaller quantities of food could be studied.
The men chosen ranged from twenty-five
to forty-seven years of age. They were all
men of good physique and good health,and
varied in body-weight from 146 to 170 lbs.
These men were under daily observations
for periods of from six months to two years.
The results of the experiments with these
subjects may be summed up as tollows:
Professional men, whose daily work is
primarily of a mental character rather than
physical, though by no means excluding a
reasonable amount of physical activity, are
quite able to maintain their bodies in a
state of nitrogen equilibrium—i.e., to bal-
ance the loss of nitrogen from the body by
nitrogenous food—through an intake of fif-
ty grams of proteid per day, and with an
additional amount of carbohydrate and fat
sufficient to yield a total fuel value of abqut
2000 calories per day. This was accom-
plished by several persons for periods rang-
ing from five to nine months, with mainte-
nance of a constant body-weight (after the
initial loss of weight due to the restriction
in diet), and with continuance of mental
and physical vigor, ete. This means that
all the apparent needs of the body, with
men of this class, can be met by at leass
ove half the amount of proteid food called
for hy the existing dietary standards, and
by approximately two thirds of the calorific
power generally considered as necessary.
This 1s surely a physiological economy
worthy of some consideration. We are in-
formed tbat man with light to moderate
muscular work requires 112 grams of pro-
teid food per day, with a total fuel value
of 3050 calories, while a sedentary person
needs 100 grams of proteid and 2700 cal-
ories daily. As these standards are based
upon the observations made on 15,000 per-
sone, we are justified in assuming that peo-
ple or” inarily consume at least this quan-
tity of food. But the subjeots of our ex-
periment, men leading very active lives,
were quite able to maintain unimpaired
their mental and Jhisioal vigor, and with
every evidence of gain in their general
by a health, on quantities of food far helow the
standards adopted as necessary for health
and strength. :
In fact, the statement made above is
quite conservative, as the writer bas no de-
sire to over estimate the degree of economy
it is possible and profitable for the mental
worker to practise in his daily dietary. To
give an illustration of the actual economy
practised by some of the subjects of our ex-
periments, mention may he made cf ope
person—a univeisity professor, 47 yeais of
age, weighing now 127 pounds—who for a
period of nine months maintained a con-
stant body-weight and general physiolog-
ical equilibrium on an average daily in-
take of 39 grams of proteid food with an
average [uel of 1600 calories. A second
subject, however, likewise a university
professor, but witha body-weight of about
160 pounds, maintained equilibrium, ete.,
for nearly nine months on a daily intake of
51 grams of proteid food and with a total
fuel value of 2400 calories. This latter
person was much more active physically
than the first subject mentioned, which fact
added to his greater body-weight, called
for a somewhat larger fuel value in his
daily diet.
( Continued next week.)
People to Blame for Corruption
Governor of Missouri Makes Reform Speech in
Philadelphia.
Philadelphia, Oct. 17. — The great
battle between the local Republican
organization and the City Party, the
municipal reform organization re-
cently formed here, was enlivened by
the visit of Governor Joseph Folk, of
Missouri, who came to lend his voice
in the interest of good government.
The Missouri governor addressed a
large and enthusiastic audience in the
Academy of Music. He spoke under
the auspices of the City Club, which
claims no connection with the City
Party.
The crowd that attempted to gain
entrance to the Academy was so great
that the doors were closed before the
meeting began. Several thousand per-
sons who could not get in were ad-
dressed by City Party speakers. Gov-
ernor Folk said in part:
“The most conspicuous fact of mu-
nicipal governments in the United
States today is that they are govern-
ments by the few and not by the peo-
ple. There is more aggressive rotten-
ness and less aggressive patriotism in
our large cities than anywhere else.
If the patriotism can be made as ag-
gressive as the rottenness, the prob-
lem of good government would be
solved by the people taking the gov-
ernment into their own hands. If cor-
ruption exists in Philadelphia, the peo-
ple are to blame; if corruption is to
be eradicated the people alone can
do it. The fight you are making here
is a battle which will be felt by every
town, city and state in the land. The !
benefit of a victory for good govern-!
ment will. be universal, and the evil
efforts of a defeat will demoralize
those who believe in good government
by the people. The average man does |
not appreciate the solemn duty he
owes his city, state and his country. |
“The strength of the lawless ele- |
ment is great, but it is nothing when
it comes in contact with a public con-
science thoroughly aroused. Philadel-
phia at last seems to be awakening,
and though the gang has been strong
it is being shattered beneath the shafts
of public opinion under the leadership
of Mayor Weaver. The people can
overthrow civic evils whenever they
want to and get just as good govern-
ment as they deserve or as bad as they
permit it to become.
“The moral revolution that is now
sweeping over the land is merely a
revival of the rule of the people. Four
years ago the laws against bribery in
all of the states were considered as
practically dead letters. Not because
the offense was uncommon, but be-
cause it was uncommon for officials
to be prosecuted for it. Here was a
crime worse than any other, for their
offense violated the law, while bribery
strikes at the foundation of all laws.
Yet the law denouncing it was not en-
forced; bribery became the usual and
expected thing all over the land; cor- |
rupt men feasted and fattened at pub-
lic expense, laws became merchandise
on the market, and all this time the
public conscience was asleep. When
the revelation came the people saw
how they had been plundered, they
saw the offense in all its enormity,
and from one end of the land to the
other there was a civic awakening.
“I have spoken of corruption, brib-
ery and grafting, using the terms as
they are commonly used synony-
mously. While the effect on the public
may be as injurious from grafting as
from boodling there is a distinction be-
tween them. The boodler sells his vote
and prostitutes his trust for bribe
money contrary to law, but the grafter
is not always a boodler. The remedy
for corruption, bribery and grafting
of every kind is to enforce the law. If
the system is working an illegal game
instead of trying to beat the game, the
better way is to stop the game.”
Three Killed On Railroad.
Harrisburg, Pa., Oct. 16.—Within a
few hours three men met death on
railroads in or near this city. Mark
Coryell, a Pemnsylvania railroad yard
brakeman, whose family reside in Sun-
bury, caught his foot in a guard rail
at the Union Depot, and a locomotive
struck and killed him before he could
escape from its path. The body of a
man, whose name is believed to be
Harry Kroh, residence unknown, was
found on the Philadelphia & Reading
railway near Derry Church, this coun-
ty. Pennsylvania railroad trackwalkers
found the mangled remains of an un-
known man in Steelton.
Pennsy Orders 500 Locomotives.
Philadelphia, Oct. 17. — The Penn-
sylvania Railroad company announced
that it has placed orders for 500 loco-
motives and will shortly let contracts
for the building of 15,000 freight cars.
Half of the locomotives will be built
by a locomotive company of this city
and the other half will be constructed
at the Pennsylvania railroad shops at
Altoona.
Struck Monster Gas Well.
Parkersburg, W. Va., Oct. 17.—The
Philadelphia Gas company, operating
in Lewis county, has struck a mon-
ster gas well. The gas is beyond all
control, and its roar can be heard for
five miles. Every effort to control the
gas has so far failed.
S——
ITS UAE.
THE WAR OFFICIALLY OVER
Russia and Japan Notified Treaty Has
Been Signed.
St. Petersburg, Oct. 16. — Spencer
Eddy, the American charge d'affaires,
yesterday afternoon officially informed
the foreign office that the emperor of
Japan ratified the Russo-Japanese
peace treaty Saturday.
The French minister at Tokio at the
same time informed the Japanese gov-
ernment that Emperor Nicholas had
sogned the treaty. The ratifications
were exchanged at Washington,
Japan Evacuating Manchuria.
Tokio, Oct. 16.—It is believed that
the government has sent an order to
Manchurian headquarters to com-
mence the evacuation of Japanese
troops today. It is expected that the
Japanese will effect a complete with-
drawal of their troops in six months.
CAPTAIN TAGGART WINS
Army Officer Granted Divorce and Cus-
tody of Children.
Wooster, O., Oct. 14—Judge Eason,
who heard the divorce case of Captain
Elmore F. Taggart against his wife,
has rendered his decision. The court
grants Captain Taggart the divorce
and the custody of the two children,
Culver, aged 11, and Charles, aged 7.
Although Mrs. Taggart is denied pos-
session of the children, she will be
permitted to see them. Captain Tag-
gart was in court during the rendering
of the decision. Mrs. Taggart is ill
and was not present. The court room
was crowded with an eagerly expect-
ant throng of people. Judge Eason, be-
fore giving his decision, reviewed the
petitions, cross petitions, answers and
aflidavits. In the course of his state-
ment, Judge Eason said that the testi-
mony was deeply touching. The charge
of drunkenness against Captain Tag-
gart, the court said, was not sus-
tained.
COAL TAR DYE IN BUTTER
Chemist Wiley Makes Report on
League Island Case.
‘Washington, Oct. 17. — That sam-
ples of butter submitted as portions of
a large quantity supplied to the
i League Island navy yard at Philadel-
phia, prove to be colored with coal tar
dye is the substance of a report which
Chief Chemist Wiley, of the depart-
ment of agriculture, will submit to
Secretary Wilson. Specimens were
recently taken for analysis from the
League Island hospitals, kitchens and
barracks, from the United States re-
ceiving ship Lancaster and other navy
craft by representatives of the Penn-
sylvania dairy and food commission,
who are said to have obtained similar
samples from the men who sold the
product. Secretary Wilson will refer
the report to President Roosevelt, who
will call the attention of the depart:
ment of justice to the matter.
MARKLE MINERS STRIKE
Men Demand Reinstatement of Dis-
charged Driver.
Hazleton, Pa., Oct. 17.—All efforts
to adjust the differences between the
employes of G. B. Markle & Co., of
Jeddo, have failed, and one of the most
stubborn strikes since the big strike
of 1902 was inaugurated, as the entire
operations of this firm were tied up,
throwing idle between 2500 and 3000
men and boys. The miners’ local un-
ion of Jeddo met, and while opinion
was divided on the question of strike,
the motion finally prevailed, and un-
less some wiser counsel prevails the
struggle will be a long and bitter one,
as Superintendent Smith, of the firm,
asserts that under no consideration
will the discharged driver, John Kar-
disko, be reinstated. Kardisko’s rein-
statement was one of the points in
dispute.
DEFENDED HIS MOTHER
Son Kills Father, Who Was About to
Attack Her With a Knife.
Trenton, N. J., Oct. 17.—William T.
Bevins, Jr.,, aged 23 years, in defense
of his mother shot and killed his father
in a houseboat on the Delaware river.
The father and mother had not been
living together lately, having been ob-
liged to give up housekeeping because
of the father’s drinking habits. The
father visited the son’s houseboat,
where the mother was stopping. The
father had a butcher knife with him
and according to the statement made
by the son was about to attack Mrs.
Bevins when the young man rushed
out and fired his revolver. The father
fell and was at once taken ashore by
the son. The father died in an am-
bulance while being taken to a hos-
pital. The son was arrested.
Confessed to Save Another.
New York, Oct. 14—Mary E. Gold-
ing, cashier for the Larkin Soap com-
pany, confessed in police court that
she had embezzled at least $2000 from
her employers within four years and
had made use of it to support and care
for her father, mother and invalid sis-
ter in Buffalo. She was sent to prison
in default of bail. The young woman
was unsuspected even by her employ-
ers when, to save another employe
upon whom suspicion of her pecula-
tions had fallen, she voluntarily went
to her employer with the same confes-
sion which she made in court.
Murdered By Unknown Man.
Tamaqua, Pa., Oct. 16.—At Coaldale,
near here, Michael Starrto, a miner,
was stabbed to death by an unknown
man. The chief of police and a posse
are searching the mountains for the
slayer. The mine workers are ahoused,
and it is feared that if the murderer is
captured he will be roughly handled.
Earthquake In Cuba. :
Santiago, Cuba, Oct. 18.—Another
earthquake shock was felt here Sun-
day afternoon. It was stronger than
that of Friday or Saturday.