Health and Happiness. Number 36. What is a Vitamin ? North American. If the reader should seek an answer to this question in even the most re- cent encyclopedia or dictionary, it would not there be found. Yet vita- mins are so vital to human life that when we know more about them, we may be able to conquer disease through diet. Such a possibility, however remote, must arouse keen interest in the sub- jects of vitamins. Even the word has not yet found its way into lexicons, because it was born only four years ago. It came into existence as the re- sult of observations and experiments made by Dr. Casimir Funk, a Russian chemist, now living in New York. He invented it as a fit name for cer- tain mysterious substances in foods, which first were demonstrated by Scandinavian chemists. These inves- tigators classified them as accessory substances which apparently are not food, yet absolutely necessary to its utilization by the body. After repeated tests and experi- ments, Doctor Funk succeeded in iso- lating these substances which he says are “indispensable to life.” And since his first announcement of this discov- ery, other scientists have added to the still meager sum of knowledge in this direction. But what is a vitamin? Thus far we have no answer more satisfactory than that given by Dr. C. Houston Goudiss, editor of the Forecast Magazine. In a recent arti- cle on the subject, he said: Not the wisest man living can teil us just what a vitamin is. All we do know about these mys- terous substances which have appear- ed so suddenly on the scientific hori- zon is that, while they do not appear to be foods themselves, they are in some way essential to the digestion and assimilation of food. Their with- drawal from a diet otherwise well- balanced results in disease and death as surely as would the withdrawal of protein or of water. These substances are excessively minute and elusive, very sensitive to irreverent handling, and so diverse in their behavior that it is perhaps a mistake to think of them as belong- ing to the same group. Little as we know about vitamins, we have learned enough to throw a new light on dietetic science and rev- olutionize many of the old theories. We have learned that there are vit- amins that promote growth; vitamins that prevent scurvy, and vitamins without which the baby will soon be- come rickety. Some of them are de- stroyed by cooking, but cannot be | dried out, while others are not appre- | ciably affected either by heat or dry- | ing. Simply and briefly stated, the above comes as near as possible to a descrip- | tion of the nature and function of vit- amins. Ten or twenty years hence we will know more about them. | Wider knowledge may reveal mistakes | in deductions which at present are lit- | tle more than guesswork. But certain facts long established by usage and | now approved by science, so firmly | uphold Dr. Funk’s description of the | vitamin as an indespensable attribute | of life, that people should know all | there is to know on the subject. For instance, it long has been! known that orange juice is the best | preventive of scurvy among babies. | It also has been common knowledge— | though until lately ignored by science | —that the potato not only is a most nourishing food, but that since its in- troduction into Europe whole coun- tries formerly ravaged by scurvy have been almost free from this distressing ailment. Now science vindicates the exper- ience of “ignorance” by showing that orange juice and potatoes are notably rich in anti-scurvy vitamins. And in these two instances, heating even to the boiling point does not injure the vitamin content. On the other hand, the vitamins of milk are sensitive to heat. Even the low degree required for pasteurization seems to affect them, while sterilization appears to destroy them entirely. All the world is familiar with the evidence recently obtained in the Phil- ippines, proving the relation of pol- ished rice to beriberi. Beriberi is a disease of the nerves which for many years had wrought widespread ravages in our furthest east possessions. Eearly in 1910 a se- vere outbreak of this malady was speedily and completely checked by the substitution of unpolished rice for the polished product which constitut- ed the chief food among the sufferers. Subsequent tests on men and animals proved that beriberi not only is caus- ed by a diet consisting chiefly of rice from which the outer coat or pericarp has been removed, but that it can be cured by the substitution of whole un- polished rice, or the administration of the so-called “waste” which results from polishing. By isolating from these polishings a crystalline base which cured fowls that had developed a disease similar to beriberi after being fed a diet of polished rice, Doctor Funk was led to his discovery—one which yet may rank him with Harvey, Pasteur and Lister. Subsequent experiments of like na- ture by other scientists proved the case beyond doubt. Now we know it is the absence of this vitamin from polished rice that causes beriberi. Just how the vitamin in the rice grain affects the human system; just what it does or where are its fields of oper- ation, we do not know. . That it must play a vital part in the maintenance of health is well evi- denced by the fact that pigeons fed on unpolished rice until paralyzed with beriberi will revive almost in- stantly when the anti-beriberi vitamin + is injected and in a day’s time be flut- tering about as though they never | had been ill. “This almost miraculous transfor- mation can be due only to the pres- ence of the injected vitamin,” said Doctor Goudiss, “and the minuteness of the quantities used supports the view that the vitamins are not food in the usual sense of the term, but have some obscure connection with the pro- duction of internal secretions which are essential to assimilation.” He further says: . “No longer can we regard ourselves as properly fed because our meals show a scientifically correct balance of protein, carbohydrates, fats and mineral matter; for without that eva- sive element which in some myster- ious manner gives the word to the forces of the body to digest and as- similate nutrients, we might as well eat sawdust. For a time, it is true, we may get on very well, for the body stores vitamins against the time of need; but these cannot last long and without a constantly renewed supply, disease and death inevitably await us. In addition to beriberi, recent in- vestigations -have led to the belief that other deficiency diseases are caused by lack of vitamins. Chief among these is pellagra, so alarming- ly prevalent in many of our southern states, and which, curiously, is found chiefly among those whose diet con- sists almost wholly of cornmeal ground in the modern way, with the germ and hull of the grain removed. In localities where the old-fashion- ed “whole-ground” cornmeal is used, pellagra is almost unknown. This has led scientists to assume that the out- er coat of the corn grain contains a vitamin which will prevent its devel- opment, even when corn is the sole article of diet. When used in a mix- ed diet, as is the case in most instanc- es, the employment of whole-ground cornmeal becomes a matter of sec- ondary importance, for the needed vitamins will be supplied by other foods in the menu. t also has been shown that a diet consisting solely of white wheat bread will produce a disease not unlike pel- lagra, and here again science is fore- ed to conclude that in wheat, as in corn and rice, the vitamin inhabits the outer coat of the grain. It is not yet known where this vital substance se- cretes itself in fresh fruits and vege- tables but science is sure of its exis- tence in nearly all such articles of food. Thus far, the foods found rich in vitamins include raw milk, or milk just brought to a boil; the yolk of egg; meat juice and broths; fresh veg- etable soups; fresh or cooked fruits | and their juices; whole grains, slight- ly broiled meats, and codliver oil. Those apparently deficient in this element are sterilized, preserved or cooked milk; white of egg; sterilized meat extracts; dried fruits and vege- tables; highly milled grains; soup meat and preserved meats; and bread raised with soda without the addition of sour milk. In this connection we wish to quote from a recent editorial from the Jour- nal of the American Medical Associa- tion: : The discovery of the vitamin has emphasized the value of those ele- ments of food, which, although pres- ent in minute quantities, exercise a determining influence in the ‘utiliza- tion of the ordinary articles of diet. As Garrod says: “the immense prac- tical importance of these hitherto un- known factors is in the fact that once the missing element—the vitamin— is discovered, a specific remedy for the disease has been found.” That the nutritive value of a diet does not depend wholly on its calor- ific value must be admitted. The im- portance of flavors, spices, and of the preparation of food so as to arouse the esthetic senses—in other words, the nutritive value of good cooking— has been pointed out by Sternberg, of Berlin, who insists that the science of cookery is not merely the application of chemistry and physics, but rather an application of the physiology of the senses, applied psychology and tsthetics. The spices and flavors used by the cook, Sternberg suggests, may be closely allied to the vitamins, if not identical with them. They may stand in the same relation to loss of appetite and health in general that the specific vitamins do to particular diseases. Fire Fighting in Siberia. They fight fires in a very curious way in the Asiatic realms of the Czar, says Mr. Richardson L. Wright and Mr. Basset Digby in their book, “Through Siberia.” First, you find the fire. The city is plotted into dis- tricts, each with its engine-house and watch-tower. On the watch-tower, by day and by night, stands a guard who scans the housetops for a sign of smoke. When the fire has gotten well enough under way for him to see the smoke, he gives the alarm and the en- gine dashes out. You are amused not so much at the dash as at the engines. They are primitive, and the use of them is more so. 7 We went to a fire one Sunday after- noon in Irkutsk. It was close by our hotel, so that we got an excellent view of the engines as they arrived. First came a troika team dragging a hook- and-ladder carriage. On it clung the firemen—howling Cossacks with brass helmets jammed down over their ears, and carrying in one hand—how the symbolism would have stirred the heart of Maeterlinck!—flaming torch- es. Behind the hook and ladder was the hose cart, and then came a hand engine of the type our grandfathers dragged to fires. After that, for two blocks, trailed a queue of water-filled hogsheads on wheels. The cavalcade passed us in a cloud of dust, accom- panied by the yells of the torch-bear- ing firemen. When the water gave out, the carts dashed down to the riv- er and replenished the supply. This rather crude high-pressure service once gave rise to a rather hu- morous incident that the Irkutskians tell with great glee. During a fire several years ago a string of water wagons had gone down to the river, had got the fresh supply and rumbled back. When they reached the fire, the water was gone. The enthusias- tic captain of the hogsheads had neg- lected to put back the plugs in his barrels, and had spilled his water for two blocks along the Bolshikara. ey wend POT high class job work come to the “Watchman” office. { nized the A Conservation Calendar. Monday-—we’ll say is our “Heatless Day, One cinder, one flicker, one coal Tuseday—well, this is our “Meatless Day,” | nish coast runs up to within a few One oyster, one herring, one sole. Wednesday—oh, this is our ‘“Wheatless Day,” One corn cake, one dodger, one scone. Thursday—we Day,” One pickle, one lemon, one bone. must have a ‘“Sweetless Friday—will make a good “Eatless Day,” One cheerful and glorious fast. Saturday—call it a “Treatless Day,” For all reciprocities past. But Sunday—may pray, If we should all happen to feel A little more hungry than usual today, And once again eat a square meal. Hoover forgive us, we Finland’s Great Loss to Russia. First Sweden, then France, then Germany and Denmark have recog- independence of Finland. Finland until 1809 belonged to Swe- den, and men of Swedish blood and speech constitute the bulk of the Fin- nish aristocracy and middle classes. Sweden wishes to resume, though not in the old form, her ancient intimacy. There is much talk in Stockholm of a zollverein or customs union of the Scandinavian countries to embrace Finland. A keen political struggle is expected in Finland between pro- Swedish elements and the parties which incline rather to sympathies with the revolutionary Russia. The pro-Swedish elements will correspond in general to the bourgeoise of Rus- sia, while radical elements will oppose them. Numerically the radicals are stronger and with independence will have a much greater power than ever before. The significance of Finland’s terri- .. | torial loss to Russia is very great in many ways. Geographically, for in- stance, it may be noted that the Fin- miles of Petrograd. It has always provided the bulk of Russian seamen and pilots, and in any future war would be a formidable base against Petrograd. If, as Germany plans, Lithuania, Courland, Livonia and Es- thonia are lost to Russia, then Russia will be left with no exit on the Baltic except a small district around Petro- grad. If Poland also is detached, Russia will have lost in a three years’ war the entire fruits of three centu- ries of striving westward. The new Republic of Finland starts its career with at least one valuable asset, a highly efficient system of ed- ucation. Finnish elementary schools are models, and a few years ago Fin- land won the coveted distinction of having the highest educational stand- ard of any country in the world, ex- ceeding even in the teaching of lan- guages. . Finnish, Swedish and Rus- sian are taught in the elementary schools, and a knowledge of five or six languages is not exceptional among the middle-class folk. Little George said the other day at table: “Now when I sit in my chair my feet won’t touch the floor, but when I walk around they touch the floor just as well as anybody’s.”— Woman’s Home Companion. Where's Hoover 2 Jack—Now, Missy, what have you got? Waitress—Beef, mutton, pork, cold ham, chicken and tongue. Jack—That’ll do—and a cup of cof- fee.—Sketch. Have You Tried Goldine? If Not, Read What Others Say About This Marvelous Remedy. GOLDINE ALTERAC A WONDER. Mr. J. I. Yarnell, of Hublersburg, a Well Known and Much Respected Yarmer, One of the Most Independ- ent and Delightful Occupations in the Old Keystone State. To know Mr. Yarnell with his whole-hearted and genial nature is to like him. Unfortunately he has for a number of years been afflicted with rheumatism, has been so badly affect- ed that he could not get one hand up to his head, until he commenced to take this wonderful herbal remedy Goldine Alterac which is doing won- ders on people affected with kidney, bladder and rheumatic diseases. If you have any doubts about the effi- ciency of Goldine just ask Mr. J. L Yarnell, for his word is perfectly re- liable. Mr. Yarnell told the Goldine man last week that his little daughter had a severe pain in her neck and it would extend up into her ear and after taking Goldine it has all left por, This is the remedy that does the work. GOLDINE ALTERAC RELIEVES WHEN THREE DOCTORS FAIL. These are the Kind of Letters That Have Given the Goldine Remedies Their Reputation for Curing When it; This Man Lives Just Over the Line Other Agencies Fail. Read in Your Neighboring County. Goldine Man: Bellefonte, Pa.—Dear Sir: once; money order enclosed. JAMES LEITCH, Beech Creek, Clinton Co., Pa. A RELIABLE FARMER PRAISES GOLDINE. J. B. Shope, of Curtin, Pa., who by his honest integrity and earnest ef- fort has become a well known and a much respected citizen in this section of the State, makes the following statement: “For a number of years I have been badly afflicted with rheumatism and bladder trouble. I had to get up six or seven times at night accompanied with a lot of distress. I decided to try Goldine Alterac which the Goldine man advised for that trouble. I took one bottle and you would not believe what a blessing it was to me, for now I can sleep all night in peace. That Goldine Alterac is a wonderful rem- edy.” If you want to know more about this marvelous medicine ask Mr. J. B. Shope, Curtin, Pa. THE GOLDINE MAN —t— GREEN’S PHARMACY. Call and see him and let him explain this Shoes. Shoes. MARCH SHOE SALE ny AT (ot {EAGER SHOE STORE DD the month of March I will reduce the prices on all shoes. This is not a sale of another store’s stock, but a sale of my own good quality of shoes at Reduced Prices. NOW IS YOUR TIME to purchase your needs in the shoe line, even though you may not need them for | months to come. Girls $7.00 Tan, High Top, Low Heel Shoes Reduced to $5.00. YEAGER'S SHOE STORE THE SHOE STORE FOR THE POOR MAN Bush Arcade Building 58-27 BELLEFONTE, PA. Come to the “Watchman” office for High Class Job work. My son 18 years of age has Bright's Disease and three doctors failed to help him. I bought three bottles of Goldine Al- terac and it has helped him greatly, so please express two bottles to me at new herb treatment free of all charges. It has helped thousands; will you let it help you? GOLDINE is used in the treatment of stomach, heart, nerves, indigestion, phys- ical decline and debility to build you up and create strength. Liquid. Price $1.00 per bottle. GOLDINE ALTERAC is used for ca- tarrh, kidney, bladder, liver, blood, rheu- matism, weak back, eruptive and skin dis- eases and to purify the entire system. Liquid. Price $1.00 per bottle. GOLDINE LAXATIVES, are used for constipation, costiveness, liver trouble, gall troubles, congestion of the liver and for cleaning the organs of digestion and excretion. 25¢ per box. Goldine or Goldine Alterac will be ex- pressed to any address in the United States at $1.00 per bottle, six for $5.00. Laxatives mailed at 25¢ per box. GOLDINE COMPANY, N. C,, (Eastern Ohio Division) Youngstown, Ohio. ESTABLISHED IN 1853. LEGGETT’S GUTH’S JANSON’S Chocolates PERFUMES FINE LINE TOILET ARTICLES AND SUNDRIES Green’s Pharmacy Co., was The largest and oldest Drug Store in Centre County LYON ®& COMPANY. Spring and Easter Fashion Display of Coats, Suits and Blouses Suits and Coats in many exclusive models. In style, workman- ship and quality all that a fastidious person may desire and fully twenty per cent. lower than purchases made at a later date. Early buyers will have the advantage of a full line to select from and the advantage of lower prices. SILKS! SILKS! 35-inch All Silk Taffetas and in combinations of colors in stripes and plaids. Special price - - - 3 = 2 $1.75 35-inch Messalines and Taffetas in all the new plain colors, black and white included. The quality same as sold everywhere at $1.75 ; our price - - - - - - - $1.50 Georgette Crepes and Silk Voiles, Chiffon Cloths to match all Gold, Silver and Persian Bands for the Empire waist. NECKWEAR. The new spring Neckwear is dainty and beautiful. The long shawl and square effects in brocade and plain wash satins. Col- lar and cuff sets in washable satins and organdy. RUGS AND CARPETS. OUR RUG DEPARTMENT IS NOW AT ITS BEST. SHOES. SHOES. SHOES. Having bought our Spring line of Shoes months ago, we are able to sell these goods now at prices less than cost of manufacture today. For Men, Work or Dress Shoes; Ladies’ Shoes in high black, white and tan; Low Shoes for Ladies’ in black and white, Oxfords and Pumps; Children’s high and low Oxfords in black, : white and tan. RUMMAGE SALE. Having finished our annual inventory, we have placed on sale a wonderful line of Dry Goods, Underwear, short ends in Silks, Wash Goods and Woolens. To clean up odds and ends these are marked away below cost. colors. Lyon & Co. = Bellefonte.
Significant historical Pennsylvania newspapers