Denorvalic aldo
Bellefonte, Pa., August 24, 1917.
FEEDING CAPTIVE WILD ANI-
MALS.
Although zoological gardens have
been in existence for many years, it
was not until the New York Zoologic-
al Society opened its “Zoo” at Bronx
Park, New York city, that a systemat-
ic attempt was made to care for wild
animals in captivity in a scientific
way.
Before that time captive wild ani-
mals had been treated in a more or
less hit or miss fashion. If they lived
—very good; if they died—why, no
one was to blame. The New York
Zoological society however, believing
that an ounce of prevention is worth
more than a pound of cure, appointed
as regular members of the Zoo staff
Harlow Brooks, M. D., as pathologist,
and W. Reed Blair, D. V. S., as veter-
inarian.
These experts found that a very
large part of the diseases from which
captive wild animals suffer is caused
by their food. Too much foed causes
first, fatness and then physical de-
generation; improper methods of eat-
ing produce dyspepsia; parasites con-
tained in the food often give the ani-
mals fatal intestinal troubles.
Over feeding was stopped by viger-
ously prohibiting the public from giv-
ing the animals titbits, and by regu-
lating each animal’s supply of food
according to its physical condition and
the amount of exercise it took. By
giving the animals food that required
complete mastication, they were made
to eat properly. They were fed also,
at the same time each day, and the
food itself was made wholesome by
cooking and sterilization.
The most difficult animals to handle
in the matter of diet are the big cats
—the lions and tigers. They refuse
to eat cooked meat, and they bolt their
food so fast that they often suffer
from dyspepsia. Their daily ration
is ten or twelve pounds of raw meat.
To compel them to eat slowly, the
keepers give them bore and gristle
with the meat, and the fastest eaters
get the boniest portions. To rid them
of the parasites that they devour with
their food, parasiticides and purga-
tives are administered in their food at
intervals of six weeks.
In the case of the smaller cats, such
as the leopards, pumas, lynxes and
the like, the meat is parboiled or thor-
oughly steamed. That kills all the
eggs and parasites, and the animals
do not need to be drugged.
To prevent those cats that eat only
a small quantity of food from swal-
lowing their meat in chunks, the
keepers grind the meat into Hamburg
steak. Some of the cats they feed
with small fishes, which, although not
cooked, are carefully cleaned.
Like the cats, the dogs, including
foxes, wolves and similar animals,
usually eat . too fast; and, like the
larger cats, they do not like cooked
meat. They get their meat raw, and
they have to take occasional doses of
parasiticides. For the most part,
however, they are fed on a kind of
dog biscuit—compressed cakes com-
posed of blood, beef, bran and grains,
hardened by baking. That food can-
not ba eaten without complete masti-
cation, and it supplies the elements
that have been found necessary for
these animals.
The problem of finding a proper
food for the herbivorous or hoofed an-
imals or such as the elephants, rhi-
noceroses, hippopotomuses, elk, deer
and the like, is more serious. The
handling of the enormous amount of
native foods—grass, hay, grain and
vegetables—that these animals re-
quire; the storage, preservation and
mixing of them, would be a very tire-
some task.
These difficulties have been over-
come by preparing a concentrated
food, not unlike dog biscuit. Hulled
oats, wheat, corn and bran in proper
proportion, are mixed with molasses
and pressed into cakes an inch thick
and as big as a small plate, which are
then baked hard. The cakes are each
equal to a quart or more of loose
grain; they take up little room, they
keep indefinitely, and they are free
from parasites. Six of them make a
meal for a large animal and their very
hardness and dryness compel the ani-
mals to chew them long and thorough-
ly. With these cakes the animals get
a certain amount of hay in bulk, and
at times a bran mash.
Most 1nteresting of all the animals
are the monkeys. Closely resembling
man in many other particulars, they
are like him also in the matter of ap-
petite, for they are fastidious to a de-
gree and gluttons as well. Because
they are susceptible to tuberculosis,
stomach troubles and other ills of the
human animals, they are especially
hard to rear.
The monkeys get their native food,
in addition to foods foreign to them
that have been found beneficial. They
naturally encagh require bananas,
grapes, dates, apples, oranges, and
perhaps peanuts.
But the simian appetite demands
variety and takes readily to new arti-
cles of diet. So it has come about that
at the Bronx Zoo the men in charge of
menkeys give them in addition to
their native foods, raw carrots, onions,
boiled potatoes and bread. To this bill
of fare they also add milk, zwichack,
cocoa—of which the monkeys are ex-
tremely fond,—boiled rice with rai-
sins, and breakfast foods.
There is one more important arti-
cle of simian diet—canned salmon.
The monkey in captivity is afflicted
with a sort of paralysis that grows
cut of an affection of the osseous tis-
sues. It is caused by a lack of phos-
phorous in his system. Salmon con-
tains a high percentage of phosphor-
ous; and although it is a food abso-
lutely foreign to him, the monkey eats
it with avidity. Besides all this the
monkeys must be fed from individual
dishes.
Under such enlightened and careful
treatment, the wild animal is better
off—at least as regards his food—in
captivity than when at large. The
more timid animals, such as the deer,
are, in their native condition, in con-
tinual fear of enemies, while, during
the rutting season they are in a con-
stant state of turmoil. They lack that
calm which is so essential to good di-
| gestion. During the winters, more-
to death. When, in addition to a plen-
tiful and carefully regulated food sup-
ply, captive wild animals have suffi-
cient room in which tc exercise and
move about freely, they are better off,
so far as their physical wellbeing is
concerned in captivity than in free-
dom.—Ex.
America Calls Her Youth.
Ten thousand five hundred black
gelatin capsules, each containing a
slip of paper bearing a printed serial
number, were held in a large glass
bowl and stirred constantly by a blind-
folded man, while a second person,
whose eyes also were covered, with-
drew the tiny cylinders one at a time
and handed them in turn to two an-
nouncers, standing adjacent to him.
This, briefly, describes the work of
four of the nine principals who took
active parts in the draft lottery con-
ducted in the public hearing room of
the Senate office building at Washing-
ton several weeks ago.
Each of the numbers contained in
the several thousand capsules repre-
sented a group of young Americans
who had registered their names at
their respective voting places in ccm-
pliance with the national conscription
law. The official drawing, which was
carried out in the presence of mem-
bers of the Senate and House military
committees affected approximately
10,000,000 mer, of whom 687,000 have
since been ordered out by the first call
for service.
As one of the announcers received
a capsule, he opened it and read aloud
the number it contained so that it
might be recorded simultaneously by
three tally clerks. He then passed the
slip to another attendant who check-
ed the accuracy of che original read-
ing. As the verification was made,
the ninth participant inscribed the
number in its proper order on a large
blackboard. When the latter became
filled it was removed from the room
and photographed, another board be-
ing substituted and the drawing con-
tinuing without interruption.
It was in this manner that the ele-
mentary selection of our new army
was made. The work was commenced
at 9:30 a. m., July 20, and was com-
pleted at 2:18 o’clock the following
morning. The first number was re-
moved from the glass bowl by Secre-
tary of War Baker.
Striking differences contrast the
present draft with that conducted in
1863 to provide much-needed fighters
for the Union forces.
One outstanding phase of the for-
mer draft, which distinguishes it
markedly from the current selection
of soldiers, was an arrangement that
permitted conscripts to purchase ex-
emption by payment of a $300 fee.
The actual drawing, instead of be-
ing executed at the national capitol,
was made a local affair, a school dis-
trict, a township, or a county, accord-
ing to the population, making its own
selections.—Popular Mechanics Mag-
azine.
Potatoes Come Back.
The huge potato crop which the
Federal forecast indicates will be pro-
duced in the United States this year
means that this important food staple
will be cheaper, and makes it possible,
says the United States Department of
Agriculture, for American families
that nad to cut down on potate con-
sumption because of high prices to re-
store the tuber to a prominent place
on their bill of fare.
The Department forecast, based on
reliable estimates from all parts of
the country, places the total potato
yield at more than 467,000,000 bushels
as compared with 285,000,000 in 1916
and 360,000,000 in 1915. The 1917
crop is 100,000,000 bushels above the
average. This is equal to one bushel
extra for every man, woman and child
in the country. Potatoes of the cur-
rent season are already in the market
in large quantities, and, since the ear-
ly harvested tubers can not be kept
easily, should be eaten more abun-
doy now if spoilage is to be avoid-
ed.
Next to the breadstuffs, potatoes
are the most important food crop of
the Western nations, the Department
points out. They are all the more im-
portant now that the world’s wheat
supply is short, since they furnish
starch, the principal food element
contributed by bread, and so may ke
substituted in part for bread.
It is no hardship to Americans,
says the Department, to eat freely of
potatoes; rather it has been a hard-
ship to them during the past half year
to forego somewhat the use of this
common food.
Mechanics Wanted.
Following is a list of special trades
for which men are needed in large
numbers for the U. S. regular army:
Aeronauts, blacksmiths, buglers,
boat builders, bakers, cabinet makers,
chauffeurs, clerks, cooks, cordage
workmen, carpenters, draftsmen, elec-
tricians, engine repair men, engine
testers, gas works employees, lith-
ographers, machinists, mechanicians,
magneto repair men, motorcycle re-
pair men, metal workers, moulders,
propeller makers, photographers,
packers, pattern makers, painters,
plumbers, radio men, riggers, sail
makers, stenographers, skilled and un-
skilled laborers, stock men, saddlers,
tailors, vulcanizers, welders.
Most of the above trades are used
in the aviation section of the signal
corps; bakers and cooks are needed in
large numbers for quartermaster
companies. There are a few vacan-
cies in the field artllery and many
men are needed for infantry.
Dad Doesn’t Matter.
“Mother for the Belgians and the Frenegh,
is knitting socks,
Sister Susie’s ditto for the suffering Poles,
| Mary’s likewise for the Serbs, who're sure-
ly on the rocks.
Ne one thinks of Daddy, whose socks are
full of holes.”
Columbia (8S. C.) Record.
Se—
In order to release more men
for the war, London taxicab compa-
nies have agreed to employ women as
drivers.
over, thcusands of them often starve |
FOR AND ABOUT WOMEN. |
DAILY THOUGHT i
We have just enough religion to make |
us hate, but not to love one another.—
Swift. |
Proper Care of the Kitchen Stove. |
—“The kitchen stove is a sort of;
‘Fetish’ to many a woman and she!
adds the last straw to an already too |
busy day by polishing her ‘cook stove’ |
when it might just as well have been |
without that immaculate shine,” says |
Mrs. Jean Kare Foulke, Farm Advis- |
er in Household Economics for the |
Pennsylvania Departmznt of Agricul-
ture. “So many people think that a |
shining stove is the trade mark of a |
zood housekeeper, forgetting that al
kitchen stove is not an ornament but |
rather a piece of household machine- |
ry. It should have care to keep it in |
good working order and so that it may |
not be unsightly as it is large and |
must hold a permanent place in one of |
the most used rooms in the house, but !
after that is done every minute of the |
time and every ounce of strength that
is put on it is wasted.
“A little knowledge is 2 great help
in giving a stove proper care and
when this is used the kitchen stove
will need little work to keep it not
only looking clean and bright but in
good working condition and without
repairs for many years. To begin
with the simpler and plainer the de-
sign of any stove the better—the less
trimmings, nickel or stamped iron
and fret work, the better, for all these
will need special care to keep clean
and in order. More than this such or-
namentation is rarely in good taste
and merely adds to the expense of the
stove without adding to the useful-
ness. Therefore, choose a plain, neat
looking stove. See that it has a good
sized fire box and a deep and well
made ash pan.
“A great convenience in a stove is
a sort of double grate that can be
turned over making a basket shaped
grate in which wood may be burned
or by reversing a flat grate can be
had fer using coal. This need not in-
terfere with using ‘a shaker’ for while
it will necessitate a little care in
‘shaking’ one must give a pretty sharp
twist to turn the grate over from one
form to the other and it is difficult to
do if there is fuel in the stove. The
top of the oven should be kept free of
ashes and the easiest way to do this
is to have a small whisk (turkey or
chicken wings make an excellent
brush for this purpose) with which
one can readily reach between the lids
and oventop. This should be done
every day when using wood, but once
a week will be sufficient if using coal.
It is also important to keep the space
beneath the oven free of ashes and
dust if the oven is to heat evenly and
quickly. Therefore, the stove should
be set so that the vent below the oven
can be readily got at and cleaned out.
“Ashes should never be allowed to
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| More Than Half a Million Copies of |
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heap up in the ash pan so as to touch
or nearly touch the grate above for
they hold intense heat and when there |
is fire in the stove the double heat will |
destroy the grate, burning it out and!
warping and spoiling it very quickly.
I have seen stoves with the fire box |
almost closed with ‘clinkers ’ which
have been allowed to stick and adhere |
to the fire brick from the coal. These |
deposits can sometimes be removed by |
a sharp blow from a hammer or with :
a cold chisel, but there is always the |
chance of breaking the fire brick when |
using this method. An easier plan is |
to occasionally put a few oyster shells
in the fire which will clean the ‘clink- |
ers’ out if they are not allowed too
strong 2 foothold first.
“The sides of the stove may have a
coating of some of the many stove
polishes, enamels or varnishes that
are for sale at any grocery store or
stove shop and should only need dust-
ing to keep in order with an occasional
recoating perhaps once or twice a
year. The top, however, which is in
constant use may need polishing once
a week and wiping every day. A good
plan is, after getting a meal and when
the stove has ‘cooled off’ to take a
newspaper rolled into a ball and rub
the top off. If the paper is moistened
slightly it will remove any grease
spots and can then be burned up. Or
if more radical measures are needed
a cloth dampened with kerosene can
be used and the stove top will ‘look ilke
new.” The less stove blackening or
polisk one uses on the top of the stove
the better, as it will rub off and burn
off, making dust and soiling clothes
and hands, pots and pans or anything
that touches it.
“The stove pipe and chimney must
be kept clean so there can be a good
free draught through them and the
coal in the fire box should never be
piled above the line of the oven top
for this same reason—also because if
it is piled higher it will ‘burn out’ the
stove lids and warp the top of the
stove by intense and uneven heating.
The fire should be made up at night
so that with a slight shaking in the
morning the coal will be loosened and
sufficient fire made to cook breakfast,
after which the fire should be thor-
oughly shaker and freed from dead
coals and ashes removed and fresh
coal added. The draught should be
left on long enough to burn off the
‘blue’ gas and then closed off and the
fire may be left until time to use it in
preparation of the next meal. If this
method is followed little coal will be
wasted and the stove will be in good
condition and ready for use at all
hours and without constant and con-
tinual labor.”
Chicken Sandwiches.—To two-
thirds cup chopped cooked chicken,
add one-third cup chopped hard-boil-
ed eggs and one tablespoon finely
chopped onion. Mix to a smooth paste
with mayonnaise dressing and spread
between thin slices of buttered white
bread. Cut into triangles and wrap
in paraffin paper.
Priscilla Popped Corn.—Pick over
popped corn and measure; there should
be two quarts. Put two tablespoon-
fuls of butter in sauce-pan; when
melted add two cupfuls of brown su-
gar, one-half a teaspoonful of salt
and one-half a cupful of water. Bring
to the boiling point and let boil six-
teen minutes. Pour over corn gradu-
ally, while stirring constantly, until
every kernel is well coated with sugar.
———Subscribe for the “Watchman”.
ONE OF THE BEST SELLERS
General Robert's “Rules of Order”
Have Been Sold.
Robert’s “Rules of Order” might:
well be classed as one of the best |
sellers. More than 550,000 copies |
had been sold at the time of its last |
revision in 1915. Probably not many |
persons know it was written by a |
i military man, and even fewer know
|
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that its author had to pay for the |
printing of the first 4,000 copies of it,
says the Kansas City Star. !
Gen. Henry M. Robert of the United |
States army, completed the debate :
text-book in 1876. When he submitted |
the volume to a publishing house it |
came back to him with the pages un- |
cut. i
The publishers informed General |
Robert that they did not understand |
how a military man could be expect- :
| ed to stand as an authority on parlia- | §
So General Robert !
mentary practice.
had 4,000 copies printed at his own
expense and distributed them in 40
states. Soon the demand was so
great that a publishing firm gladly
took over the contract for printing '
more. |
“I might have answered the pub- |
lishers at the start that of all the men |;
I know, military men are the most |
anxious for orderly ways out of strife,
and care least for conflict,” General
Robert said. “Military men, as I have |
known them, want trouble less than |
any, Soldiers do not make wars. Civ-
ilians do it.”
SPILLED HIS POT OF PAINT
Otherwise Steeplejack Was Unruffled
After Fall of Fifty Feet From
Roof to the Sidewalk.
Some persons may fall from a chait
and get killed. Others may fall from
a church steeple and merely spill a pot
of paint. In the latter class is Frank
Atkinson, a steeplejack.
While painting the steeple of a
church in Philadelphia Atkinson fell
from the steeple to the roof of the
building, relled down the steep slope
to the eaves and fell to the sidewalk
nearly fifty feet below, just missing
an iron paling. BR
Before his assistants could reach his
side Atkinson was on his feet.
“Boys,” he said, “you had better
clean up that mess,” referring to the
spilled paint.
His only injury was a sprained wrist
The steeplejack says he will now join
the aviation service. Climbing church
towers is becoming too dangerous for
him.
Some Prussian Orders Cheap.
Mention in the recent debate on the
enemy princes bill in the British par-
liament, that Lord Middleton possessed
the Prussian Order of the Red Eagle,
led that nobleman to intervene with
the remark that when it was offered ta
him he wished to decline it, but was
forced to accept it. It is cheap, and
for this reason coveted by the Prussian
bourgeois, whereas the Order of the
Black Eagle is almost as exclusive as
the English Garter. Red Eagles are al:
lotted generally in January, along with
other similar distinctions, at a festival
of orders, which includes a truly demo:
cratic banquet where the chancellor
may find himself sitting side by side
with a station master, or even his local
postman. In the January before the
war some 7,000 orders were handed out
at this annual festival, no fewer than
1,200 of which were of the Red Eagle
‘brand.
Making Change by Electricity.
A newly patented system for receiv-
ing coins has just been put on the mar-
ket in New York. This system is in-
tended for use in hotels and apart-
ment houses. It is designed to per-
mit the occupant of a room or apart-
ment to pay for small purchases which
come to the downstairs office without
leaving his room and to get change
to pay small debts at his own door
‘withou} sending out for it. In each
room there is a box containing receiv-
ing and delivery slots for nickels,
‘dimes, quarters and half dollars. Each
room box is electrically connected to
a central switchboard in the hotel of-
fice. Every coin dropped into the box
is automatically recorded at the cen-
tral switchboard and the operator can
‘make change if necessary by pressing
a button.
Brigadier General at Twenty-Eight.
The war has seen some rapid pro-
motions, but probably the most rapid
iis that of B. C. Freyburg, who, at
/twenty-eight years old, has been gazet-
{ted temporary brigadier general. Born
in New Zealand, Freyberg was twice
wounded in Gallipoli, where he won
the distinguished service order for
swimming ashore in the Gulf of Saros
and was mentioned in dispatches deal-
ing with the evacuation of that place.
He won the Victoria Cross when lead-
ing the naval brigade at Beaucourt
last November, was wounded four
times during that battle and was in-
‘Jured at Antwerp.
Zep Captures a Ship.
A new use of Zeppelins is reported
‘by Dutch fishermen from Ymuiden.
{They report that while fishing near
the Tarbot bank, they saw a Zeppelin
stop the Norwegian bark Royal. A
iprize crew put off from the Zeppelin,
boarded the ship and took it to Ger-
many.
Unfortunately they do not report
how 'the Zeppelin managed to get low
‘enough to halt the Royal without be-
ling exposed to the fire of the Norwe-
|glan. Most likely the Royal, being a
|Norweglan merchantman, had no three-
FAUBLE'’S.
Stetson Hats
Walk=-Over
SHOES
New Fall 1917
Styles Now
Ready.
FAUBLE’S.
Allegheny St. BELLEFONTE, PA.
58-4
inch gun mounted aboard.
LYON @ COMPANY.
FALL AND WINTER
OPENING
=} OF (—
COATS and SUITS
We extend a cordial invitation
to all to come in and see our
large varieties of exclusive mod-
els in Coats and Suits.
CLOSING OUT SALE
OF ALL
Summer Dress Goods
Undermuslins, Shirt Waists and
Shoes at less than wholesale
prices. Everything in Summer
Stuffslmust be sold regardless of
cost.
Lyon & Co. --- Bellefonte.