Belletonte, Pa., September 12, 1913.
FROM INDIA.
Dear Home Folk:
JHANSI, AucusT 29th.
Miss Morrison, who has been the
house-keeper, went off on her vacation
and gave me the house-keeping to at-
tend. It was laughable, as I have my
tea and toast at six o'clock, or shortly
after, and leave the bungalow sometimes
at six-thirty, and always before seven.
The servants did not come to me for or-
ders and | did not get back until ten-
thirty, or just in time for my breakfast.
You can imagine my horror when I was
told, “you have given no orders for
breakfast and the cook will give you
only porridge.” As you know, that
would not worry me much, but poor Miss
McLean is a great big woman and eats
plenty of food and she would share my
starving But fates were kind—the ma-
tron was the one who happened to dis-
cover this state of things and she told
the cook to be sure to prepare something
for us we could eat. Since then, each
morning I must sign a slip to send for
milk and bread, giving the order for
breakfast at the same time and when
the breakfast is over I must hear the
“hisrub” (cook's) report of the money
he has spent, and give the dinner order.
n the afternoon I must send for ice and
a new supply of milk and butter.
But this is not all; the “mali” or
(gardeners) are just doing as they wish
and I think it is too bad, so here is where
my scolding propensities came in. Tak-
ing Mrs. Ree, the matron, with me, for
she is a good, fast talker, I departed for
the garden, and found absolutely noth-
ing done, when the garden should be al-
most in full bloom. The way I felt and
talked, Mrs. Ree telling the “mali” what
I said. Completely tired out I came
away to find that the “chaprassi,” (head-
servant) had been stealing. Well, I got
over being tired at once and to be very
American “lit into him,” through Mrs.
Ree, but there is little satisfaction
in scolding that way and I was weary,
when just then the “Sais” or groom came
along demanding money for the horse,
when | had been told he would not need
any for a week and here it was but three
days. I said “I will not give you a ‘pice’
the horse can lie on the bare ground,”
and lots more that did not sound any
better. He took it meekly and told Mrs.
Ree | was mistaken but I (having been
warned that all servants in India will
“do you" if they can) told him that Miss
Morrison had told me. Home I went in
disgust to look at the books and found
that he was right. I was game and
acknowledged my fault. But that was
only the beginning. I have had to “go
at” the cook, the nurses, the patients, and
even their friends, until I wonder wheth-
er any one will ever hear me use decent
language again and my poor temper re-
sembles a porcupine~mighty prickly and
ready to have anything agitate it. Poor
friends! that may have to live with me
when I get back.
They say each one sees things from
their own standpoint; well, Miss Mc-
Lean is one of the driving kind and
things have been flying since she came
back from the hills so that it has been
like regular house-keeping with house-
cleaning added. She thinks everything
must be done in one day and I am won.
dering how long she will stand such a
pace in this country, and really I have
come to the place that I think it almost
a crime to use such enormous expendi-
ture of energy over trifles, when there
seems to be so many big things demand.
ing one’s best efforts.
Your days will be getting cooler
this time and you will oy think i
the winter again. Would that we could
have a wee bit of your nice frosty weath-
=. OF course, there is plenty of frost in
mountains in this coun
where we are. HY, Ut: ore
My housekeeping has not bothered
today and the various servants have oy
cided to do their work without fussing.
I must tell you about the wells here.
When cholera gets busy the horror be-
gins and the wells become contaminated
so that the authorities put Pot. Perman-
janate into the wells in order to purify
the water. You can imagine my disgust
when last night I found a native woman
with her dirty native buckets and dirty
rope, taking water from our well, and
when we remonstrated with her she re-
plied, “your well has no ‘denai’ (medi-
cine.)” At once I had to send to the hos-
pital and have the girl who attends to
the drugs give the “Bisthi” some Pot.
Permanjanate for both wells else ours
would be contaminated with not only
leprosy and cholera, but other bacteria
too disgusting to mention. It seems a
shame to forbid people water but there
is plenty everywhere now so there is no
reason for their coming to our well, es-
pecially when there is no pump or other
proper way of drawing the except
by bucket. wales
Would it not seem strange to you to
be constantly on the alert against infec-
tion from some of the very worst diseases
you ever imagined, such as typhoid fe
ver, diphtheria and pneumonia. Well,
there are plenty here, except diphtheria;
but one seldom thinks of them as they are
truly mild in comparison with those oth- |
ers.
Rive Sip stemip batt a caiirey of)
extremes and one has to learn to live in |
exactly that same way, so that it is the |
placid individual, the one who does not .
worry, that gets away from India in good |
condition. So many of the workers here
are not satisfied with the way things are
run and try to do ten people's work in-
stead of just their own—the result you
know without my telling you, and | have
met and tried to help as many nervous
breakdowns here as I ever saw at home.
(Continued next week.)
FOR AND ABOUT WOMEN
What your heart thinks great is great. The
soul's emphasis is always right.—Emerson.
The hostess should know how to make
the most of ordinary inexpensive crack-
ers. In case of an emergency, when the
cake box is empty or the baker has fail-
ed to come, a knowledge of how to utilize
plain crackers is by no means to be de-
spised, says the New York 7imes.
For instance, on a cool day, when
Something hot will prove acceptable with
a cup of afternoon tea, serve souffle
crackers. These crispy puffs are made
of ordinary Boston crackers, it and
allowed to soak in ice water for five min-
utes.
Remove them carefully with a cake-
turner to prevent breaking, and place
these water-soaked halveson an inverted
baking pan. Dot each one with butter
and sprinkle with paprika. Place in a
hot oven. The change from extreme
cold to extreme heat expands these wet
bits of cracker and causes them to puff
in a most surprising way.
These are easily and quickly made as
soon as one has learned the little trick of
rushing the cracker halves from the ice
water to the hot oven. Served with tea
or chocolate, they are delicious. They
are equally appropriate as an accom-
paniment to soup at a regular meal.
A cracker novelty, easy to prepare and
sure to please, can be made from graham
crackers, brushed with melted butter and
sprinkled with finely ch nuts or
with caraway seed, according to prefer-
ence. Place in a moderate oven until the
crackers are well crisped and the nuts or
seeds slightly browned.
The cheapest of soda or milk crackers
can be entirely transformed by brushing
over with melted butter and then coat-
ing with a mixture of granulated sugar
and powdered cinnamon. Put a few
small raisins, or one large one, in the
center of each cracker and place in the
oven for five minutes. Served either hot
or cold, these cinnamon crackers are
suited for the afternoon tea table.
As a substitute for the dainty sand-
wiches of the tea table try spreading
small crackers with sardine or anchovy
paste, and drying them for a moment in
the oven. A few drops of lemon juice
will improve the flavor, and, if liked, a
half of a stuffed olive can be used as a
center decoration. The time required
for this work will be less than half that
necessary to make sandwiches, and it is
probable the guests will enjoy the novel-
ty of these appetizing little crackers.
The combination of crackers and
cheese opens up a long list of easy pos-
sibilities. A simple arrangement is to
place in the center of each cracker a
cube of cheese slightly smaller than an
ordinary caramel. en placed in a
moderate oven the cheese will melt suf-
ficiently to cover the cracker entirely.
Yet at the same time there will be some
of the original cube still remaining.
Sprinkle this with paprika. Crackers so
are excellent to serve with
salads.
Where cream cheese is liked it may
be softened with cream, so as to pass
through a tube, such as is used when
decorating with whipped cream. By se-
lecting the smallest tube a delicate line
of cream cheese can Be jad around the
edge of each cracker. In the center put
a bit of guava jelly or currant jam.
Such a combination is just the thing to
serve with a plain, green salad. ish
walnuts and cream cheese also combine
well. A flattened mound of cream
cheese topped by half an English walnut
makes a good addition to any small,
plain cracker, and is appropriate to serve
with a salad course or with a cup of af-
ternoon tea.
Once the hostess realizes the Rossini]
ties of common crackers she will find it
easy and pleasant work to originate ap-
petizing morsels with crackers as a
To the invention of new sashes there
seems no end. These long lengths of
supple material are worn by women and
girls of all ages.
Some of the newest sashes are tied di-
rectly in front, in a | full bow;
others are tied at the rather low
down; others, n, are wound round
the hips in Fatima fashion and simply
knc at the back.
All the art shades of blue are in de-
mand of these sashes, especially the blue
known as Madonna.
For wearing with pure white dresses
we find smart sashes and
d blue. Almost all the
of season are fringed in order that
they may fall heavily.
) What, When and |
Who Is Kephart
Candidate for Judge of
the Superior Court?
es sn eemen.
|
JOHN W. KEPHART,
of Cambria County.
Every qualified voter in the State of Pennsylvania
can vote for this office September 16th.
Mr. Kephart was
born at Wilmore, Penn-
sylvania. Left an or-
phan at the age of two
—at five sent to the
MeAllister Soldiers’
School — a telegraph
operator at sixteen
earning money for ecol-
lege—two terms at Al-
legheny College fol-
lowed by two vears at
the Dickinson Law
School completed his
education Today
County Solicitor of
Cambria County and a
leader of the Cambria
County Bar. He de-
serves your vote.
Two thousand five
hundred voters from
Indiana, Somerset,
Blair, Huntingdon,
Westmoreland, Adams,
Lackawanna, Luzerne,
Clearfield, Fayette and
Cambria Counties
signed Mr. Kephart’s
nomination petitions.
FARM NOTES.
—No honest breeder will sell a culled
ram to an ignorant farmer. It is as bad
as passing counterfeit money.
—The richness of the sitipping is one
reason why we should milk the cow dry.
Another is that the cow will soon dry up
altogether if not milked out twice a day.
—Linseed meal is made by grinding
flaxseed from which the oil has been
more or less completely extracted. “Old
process” contains more fat and some-
what less protein than “new process” lin-
seed meal.
—Shade in the calf and cow pasture is
indispensable during the hot months. If
the cows are to give a good milk-flow,
and the calves are to thrive and make a |
profitable growth for the feed they con- |
sume, they must be protected from the
burning sun.
—A young sow should not be expected
to uce more than one litter the first
year. Her second litter may be farrow-
ed when she is slightly less than 2 years
old, and she may be expected to produce
one litter every six months after that,
prov ded she is properly fed and hand-
—The outside wall of a horse's hoof
should never be touched with a rasp or
file, as the covering ( e) provided
by nature is rem , thus permitting
the penetration and absorption of filth
that causes the hoof to become contracted
and brittle, producing a predisposition to
quarter-cracks.
—Moldy corn will produce blind stag-
gers in horses, and it should never be fed
to them. Every year there is considerable
trouble with this disease in the west, and
in almost every case the cause is moldy
corn. If this corn does not produce blind
it will tend to injure the physical
condition of the animal. So do not feed
it, and be careful about pasturing the
horses in stalk fields where there is moldy
corn.
—Alfalfa is just as good a feed for
horses as timothy or prairie hay, pro-
vided it is handled correctly. It is too
rich to feed alone, and must be diluted
by bulkier feeds. If alfalfa forms a por-
tion of the horses’ ration one must sup-
plement that ration by timothy, prairie
grass, corn stover, straw or something of
that sort. When this is done, and w!
only a reasonable amount of alfalfa is
fed, farmers will have no trouble in feed-
ing alfalfa to horses.
—A dairy cow should be large and
roomy, so that she may consume consid-
and hay, or in summer a
A roadster foal should show his form
as a yearl and a trained should
2 jeuie, Ind a aie gre
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count of from 25 to 50 cents per hog,
according to weight. In the selection of
sows for the production of pigs for
market care should be taken to pick out |
such as give promise of becoming isige, i
roomy sows, with good length of ly, |
deep sides, good, strong backs, good’
hams, neat heads, short noses and good
legs and feet. 1
~—Cowpeas have a combined value in |
furnishing hay and seed. To make good |
hay, the crop must be carefully handled. |
The plant should have made its wth, |
and have at least the first ripe, |
when the mowing takes place
To secure best results there must be a
uniformity in maturing. By not hand- |
ling the hay when the leaves are dry and |
I brittle, the serious loss of leaves can be |
avoided. |
The curing should be done in small |
cocks, and when no moisture can be
Wipe Som the stem by twisting it with
consi ble force the hay is ready for!
stock or barn. i
If grown in a mixture with sorghum. |
Johnson grass or soy beans, cowpeas |
have been Srown very advantageously
in the South for hay production. By
| this method there is a better yield and
: the curing is more easily performed.
While it is not a very economical prac-
| tice to pasture cowpeas, itis frequently
done on account of the small expense it
entails. For grazing hogs, cowpeas are
especially suitable.
hay is nearly equal to wheat
bran as a part of a ration. It is very
nutritious. For work stock, or for beef
or milk production it is satisfactory. It
also is fed to poultry in some sections of
the country. The grain is a rich food
and highly relished by fowls. Cowpea
straw is an excellent roughage and al-
most as valuable as the hay.
Cowpeas furnish nitrogen to the soil
and improve its mechanical condition.
They are most profitably grown with
other fact th I
e fact that cowpeas, as a rule, pro-
duce something upon the poorest soil,
and, with the most indifferent cultiva-
tion or none at all, has led many grow-
ers to neglect cultivation. The fact that
they will grow in any soil, and with little
care and attention, only emphasizes the
value of the crop, and at the same time
To get an idea of the prevalence of
“stomach trouble” it is only necessary to
observe the number and variety of
of
{ogether: JN buttered custard cups half
and bake in hot oven half an hour. §'
| houses—but food he must have.
+ in active contact with the food ques- |
How to Eat.
|
Man Has Advanced Along All
Lines Except In Science
of Eating.
By EUGENE CHRISTIAN, F. 5. D.
{Copyright, 1918. by American Press Asso. |
ciation. |
AN begins his struggle with the
food question a few hours |
! after his birth and continues |
until a few hours before his!
death. It is the one thing that en
gages most of his attention. It is, after |
| all, the dominant thing in life.
He could live as his anthropoidal an. |
cestors did—entirely without clothes or |
He is
tion about one-eighth of his entire life. '
If any intelligent man should take
three lessons a day from a cowpeten'
teacher in auy of the arts or sciences
for thirty, forty or tifty years he would |
no doubt be master of his chosen pro- |
fession. especially if his teacher could |
not err—always tanght him the truth.
Man eats three meals a day, or about |
L095 meals during the year. Every |
meal 18 or should be a lesson, a sort of |
! clinic. and Nature. his great teacher. |
| never makes a mistake.
; tom she gives to him is a truthful one. |
Every symp- |
She speaks in a language that nevei |
deceives him, and yet at the close of a |
life. after eating three meals a day |
for forty, fifty. sixty or seventy years,
the average man acknowledges defeat |
and declares that he knows nothing
about feeding his body, and even If he
does not acknowledge defeat disease ig |
his accuser. |
Disease Is Not Normal. |
The natural man is a healthy man. |
It is disease that has to be “caught.”
and most people chase it for years be-
fore Mother Nature will permit them |
to possess it. |
Nature's laws are so simple, especial- |
ly that of nutrition. that most people
have entirely overlooked them.
The human body is composed of fif-
teen weli defined chemical elements.
A normal hody weighing 150 pounds |
contains these elements in about the |
following proportions: |
Pounds. Ouncee. Graine. |
aseiani orecee HT 12 oi
..
—ren®
Phosphorus ........ 12 190 |
Sulphur ....ccvvenns oe 3 210 |
HoAitm .ccrnccrerse 2 196 |
Chlorine 2 50
2 a5
.e 220
340
180
se 90
Man could subsist indefinitely upon
as few as six different articles of
food. and, taken in certain propor-
tions. he could with them keep his diet
thoroughly balanced at all seasons of
the year.
Perfect Health Is Natural.
If these natural foods were prepar-
ed in a simple way and the taste
trained to accept them they would
appeal to the highest sense of hunger
and eating would be far more enjoy-
able and the human body would give
back the natural result. which is per
fect health, but most everything man
does to his food injures it.
I have hefore me a bill of fare sent
by the proprietor of one of the large
eastern hotels in order to show me
his elaborate offering to the public. It
is in booklet form and contains sixteen
pages. There are fewer than half a doz
en things on this entire menu that are
really good food. About half of the
things, however, were originally good.
but they have been roasted. toasted.
oiled. boiled, mixed. fixed. soured.
sweetened. chopped. mashed. hashed,
canned and fermented until they are
a veritable olla podrida of dietic con
fusion,
Food, air and exercise are equally
important. In fact. all forms of in-
animate life are governed largely by
these laws. The roots of plants and
trees take in nutrition from the soil,
while the leaves and buds take in
oxygen from the air and throw off
carbon dioxide the same as the human
lungs. and the more the plant or tree
is cultivated. exposed to the sunshine
and blown about by the wind the
more it will grow and the higher it
will develop.
Curative Feeding.
Man has drifted along for many thou.
sand years without giving any scien-
tific attention whatever to his eating.
He has selected his food and drivk
largely according to his appetite. and
this has very often become warped and
perverted by bad habits. As an illus
tration. from the standpoint of the sci-
entist, all stimulating and sedative ar
ticles. such as liquor. beer. ten. coffee
tobacco snd many drugs. are things that
tear down Instead of build np human
tissue. Hence, from a scientific view
point, the man who takes these things
Is acting as foolishly as the architect
who would put one crew of men to con
structing a buiiding and another small:
er crew to tearing it down.
We have. however. a great dea! of
disease to contend with caused hy
man’s bad habits and in order to deal
with this subject scientifically it brings
us directly into the question of curative
feeding—that is, selecting, combining
Nearly all animals on this globe ex-
cept man live under normal conditions
about eight times their respective peri-
ods of maturity. A horse. dog or cow
that will obtain its growth in four
years will live under ordinary condi-
tions about thirty-two years. This rule
applies especially to all anthropoidal
and quadruped specimens.
Life Needlessly Shortened.
Man matures or gets his growth at
about twenty-four yeurs. Measured,
therefore. by the scaie governing the
lives of all other animals, he ought to
live eight times twenty-four, or about
200 years: but, reckoning from the age
of six, which takes him out of the in-
fant class. man dies at a fraction over
thirty-eight years of age. which is
about one-fifth his natural period of
ilfe. while if we calculate from his
! birth his period of existence in all civ-
ized countries is brought down to less
i than thirty-two years.
Man drinks the same water, lives
under the same sunshine as his brother
animals, bat differs from them mainly
In his food. alr and exercise. the three
fundamental laws above referred to.
It is fair to assume that man is no ex-
ception to the general laws governing
all other animals—that is to say, if he
did not commit some very grave er-
rors he would live his normal period
of years, as perhaps did his ancient an-
cestors.
Man has greatly increased the pro-
ductivity of labor by invention and the
productivity of the soil by the science
of agriculture. He has almost con-
quered the air and carried the transpor-
tation of intelligence (talking through
the air to its limit. but he has forgot-
ten himself. In fact, just to the extent
that he has progressed in all the other
selences he has retrogressed in the sci-
ence of preserving his own health.
Where Science Has Failed.
Man is entitled by inheritance to live
200 years Science therefore can boast
only when it has carried him beyond
this period. If he had given as much
attention to the science of health as he
has to that of mechanics and the ac-
cumulation of wealth there is every
reason to belleve that he could have
doubled his present period of life or
perhaps brought it up to or beyond the
200 year mark.
The difference between youth and
age is. in fact. only a chemical dif-
ference. The differences between the
stiff and flexible cartilage. the hard
and soft artery, the normal and irritat-
ed nerve, the rich hemoglobin (red) and
thin blood. the black and white hair,
are only chemical differences. They
represent deposits. things taken into
the body which in some way the body
could not cast out
If man had studied his construction
and maintenance and made of them a
true science these chemical differences
could have been known and their
causes removed. apd man would per-
haps today be in possession of his
birthright of 200 years. If he had car
ried the science of physiological
chemistry and food chemistry to the
same degree of development that he
has carried industrial chemistry no
doubt he would be able to prolong his
life even beyond the 200 year mark.
Vegetable Diet Ideal,
But bis eating bas been haphazard.
The most important thing in life has
been guessed at. Is it any wonder,
therefore. that be is sick, weak. has
gas fermentation, nervousness, indi-
gestion, constipation, insomnia. back-
ache, headache, gout, rheumatism, is
too fat or too thin? Is it any wonder
he is only 51 per cent efficient and
lives only an average of thirty-eight
years when he guesses at the material
that makes his blood. bone and brain?
All of this has changed hunger into
appetite and health into disease.
All the chemical elements compos-
ing the human body can be found in
the vegetable world in their best and
purest form. [t requires, therefore,
but little knowledge to enable man to
select his food from articles that will
supply all these elements in approxi-
mately the right proportions. but to
this important matter man gives prac-
tically no thought.
It is the boast of many a housewife
who has u good cook that she does not
know what is coming on her table.
Feeding the family, therefore. is a sys.
tem of thoughtless guesswork. Build
ing the temple divine. the heritage of
a million years of evolution. making
the blood that feeds the little engine in
our breast that pumps over twenty
tons of blood above its own level every
day. is left to mere chance. is left to
the judgment of one who knows abso-
lutely nothing about the chemistry or
needs of the body or the chemistry of
the material that builds up that won-
derful structure.
Little Care Selecting Food,
No intelligent mother would give her
child or husband medicine compounded
by a druggist that knew nothing what-
ever about the chemistry and action
of drugs, yet she is putting a preserip-
tion of food upon her table three times
a day without any knowledge what-
ever of the chemistry of food or the
nutritive demands of her family.
These are a few of the things that
justify thoughtful people in the conclu-
gion that the period of human life is
only about one-fifth of what it shouid
be. These are also some of the things
that justify the calculation that about
D0 per cent of all disease originates in
the stomach and that incorrect eating
is one of the principal causes of man's
shortened period of life.
Don’t Be a Slave.
and proportioning food so as to remove | he
the causes of disease. This subject.
however, will be discussed more thor-
oughly in the latter part of this series.
What 1 desire now is to poling out the
gesuits of man’s bad habits or lack of
attention and obedience to the funda-
mental laws ubove named.