ETA EE ST a Ca — Deworalic aca, Bellefonte, Pa., March 22, 1918. LET HIM LIVE. From the Silent Partner. As long as the flowers their perfume give, So long I'd let the Kaiser live— Live and live for a million years, With nothing to drink but Belgian tears, With nothing to quench his awful thirst But the salted brine of a Scotchman’s curse. I would let him live on a dinner each day, Served from silver on a golden tray— Served with things both dainty sweet— Served with everything but things to eat. and And I'd make him a bed of silken sheen, With costly linens to lie between, With covers of down and fillets of lace, And downy pillows piled in place; Yet when to its comfort he would vield, It would stink with rot of the battlefield, And blood and bones and brains of men Should cover him, smother him—and then His pillows should cling with the rotten cloy— Cloy from the grave of a soldier boy. And while God’s stars their vigils keep, And while the waves the white sands sweep, He should never, never, never sleep. And through all the days, through all the years, There should be an anthem in his ears, Ringing and singing and never done From the edge of light to the set of sun, _ Moaning and moaning and moaning wild— A ravaged French girl's bastard child! And I would build him a castle by the sea, As lovely a castle as ever could be; Then I'd show him a ship from over the sea, As fine a ship as ever could be, Laden with water cold and sweet, Laden with everything good to eat; Yet scarce does she touch the silvered sands, Scarce may he reach his eager hands, Than a hot and hellish molten shell Should change his heaven into hell, And though he'd watch on the wave-swept shore, Our Lusitania would rise no more! In “No Man's Land,” where the Irish fell, 1'd start the Kaiser a private hell; I'd jab him, stab him, give him gas; In every wound I'd pour ground glass; 1d march him out where the brave boys died— Out past the lads they crucified. In the fearful gloom of his living tomb, There is one thing I'd do before I was through: I'd make him sing, in a stirring manner, The wonderful words of ‘The Star-Span- gled Banner.” Thousands Apply for Clerical Jobs in Washington. That American men and women are eager to accept every opportunity to help in the nation’s greatest under- taking is evidenced by the responses received to the announcement of the United States Civil Service Commis- sion of the need for general clerks. The Commission sent out a call for clerks to be employed in the depart- ments in Washington, and January 5, February 9, and March 9 were set as examination dates. About 35,000 persons applied for admission to these examinations. A large percentage of the applications came from persons whose sole purpose in seeking govern- ment employment was to help keep the war machine moving. This prompt and heavy response has made it un- necessary to hold further examina- tions for general clerk in the near fu- ture. Examinations for stenogra- phers and typewriters and for clerks trained in certain special or technic- al lines are still being held. The most pressing need of the gov- ernment service in Washington right now is for a large number of well qualified stenographers. The Civil Service Commission urges persons who are equipped to pass the stenog- raphy part of the examination to ap- ply at once. Examinations are held at least once a week in 450 of the prin- cipal cities. Definite information and application blanks may be obtain- ed from representatives of the Civil Service Commission at postoffices. mer, Belief. Washington.—Before the end of the coming summer the tide of wounded American fighting men, many of whom will require special vocation re-education before returning to in- dustrial life will be returning from Europe. In making this prediction, the fed- eral board for vocational education emphasized the imperative need of congressional legislation authorizing the establishment of an adequate sys- tem for the rehabilitation of disabled men. In estimates already submitted to Congress, the board pointed out that 100,000 out of every 1,000,000 soldiers sent to France will be returned dur- ing the first year of fighting, and that instruction in new lines of industry will be needed for 20,000 annually who will be physically unable to re- turn to their pre-war occupations. The disabled are divided by the board into four classes: Those per- manently invalided; those able to work, but who cannot engage in com- petitive occupations; those who must learn new occupations because of physical handicaps, and those able to return to their pre-war tasks. About 80 per cent. are expected to fall into the fourth group, and the remainder, with few exceptions, into the third group. ' A Child of Fortune. “Sir, I have no home,” began the seedy-looking man, “and—" “No taxes to pay, no rent, no coal- bills, no worry over the rise in milk- prices! Permit me to congratulate you.” “1 have no job, and—" “Lucky chap! No danger of being sacked.” “But I am serious. I have no mon- ey, and—" “No temptations to spend it fool- ishly on able-bodied beggars. Why, you're a veritable child of fortune. Good day!”—Tit-Bits. FARM NOTES. | —Too Much Salt Kills Fowls—A | typical example of accidental poison- {ing by salt has been described by a i correspondent of the Bureau of Ani- | mal Industry in a letter reading as | | follows: | “A cake was made at home and by ‘mistake salt was used instead of sugar. | We fed the cake to a pen of nine pul- lets eight months old. The next | morning they were all found dead. | Will you please be kind enough to let | me know what you think of it? Will | too much salt kill chickens?” | Fowls are very susceptible to poi- soning by common salt, as one-fif- teenth of an ounce of salt per pound of live weight is sufficient to kill. It is very dangerous to allow fowls ac- cess to pickle brine of any sort, par- ticularly that used for salt fish. —The “rag doll” seed tester, a sim- ple and reliable method of determin- ing germination, will tell you wheth- er your seed corn is fit to plant. This method of testing corn is described in detail in Farmers’ Bulletin 948 of the Department of Agriculture. Briefly it consists of a strip of cloth, prefer- ably bleached muslin, sixteen inches wide and from three to five feet long. The cloth should be marked off into squared sections and the squares all numbered. The ears to be tested should also be given corresponding numbers. Six or more kernels should be selected from different parts of each ear, and placed in the proper sec- tion. When the tester is filled, fold over each side so that the edges meet in the center, roll up and soak the tes- ter for a few hours in luke-warm wa- ter. Drain the excess water off, and place the dolls in a warm place to ger- minate. They should be covered with a wet cloth to keep them moist, and in about five days should be sufficient- ly well germinated to show their fit- ness for seed. —The general use of soft coal in many communities during the pres- ent winter has brought several inter- esting questions to the Pennsylvania Department of Agriculture regarding the use of the soot as a dressing and preservative on chicken manure to be used as a fertilizer. L. W. Lighty, farm adviser of the Department says: “There is no data available on the value of the soft coal soot but the soot carries nitrogen and so does chicken manure and it is doubtful if it is wise to mix them to store them. “Chicken manure is very valuable as a fertilizer, but the nitrogen in it is in an unstable form and is liable to pass into the air as ammonia. Every man who keeps poultry should have on hand a supply of acid phosphate and every time the dropping board is cleaned it should be covered with acid phosphate and all the droppings mov- ed should be well’ mixed with the acid phosphate so as to dry and preserve them. This material in itself is one of the best and most needed fertiliz- ers on our land and the best preserva- tive for the chicken manure. The mixture makes a very valuable bal- 20a plant food for the field and gar- en. { “One gets the soft coal soot for nothing and there is no harm in giv- ing it a trial as a fertilizer because it carries from two to four per cent. ni- trogen, but whether it is available or not I cannot tell. — Hens Need Hard and Soft Ra- tions.—A moist mash is usually giv- en as one of two or more regular meals, and in such quantity that it is all consumed within a short time. Ta- ble scraps with enough ground feed to absorb any excess of moisture make a good moist mash. A dry mash is usually fed in a hopper from which the birds can eat at will at all times, or, at least, for several hours daily. The dry mash method is most con- venient for poultry keepers who are away from home all day, and in short winter days cannot attend to their hens by daylight. With an ample supply of dry mash in a hopper, a day’s allowance of hard grain in the covering the floor of the coop, a piece of cabbage or of mangel wurzel where the hens can eat what they want of it, fresh water, and supplies of oyster shell and grit in small hoppers, pro- vision has been made for all needs o the hens, and they will lay well, though not, perhaps, quite as many eggs as when hand-fed two or three times daily. : A good recipe for a dry mash is: Equal parts by weight, corn meal, ground oats, wheat bran, and beef scraps. A good moist mash may be made of the same meal ingredients with only one-third the amount of beef scraps, because a larger propor- tion of concentrated animal feed in a moist mash may cause bowel troubles. With such a dry mash about a pint of hard grain mixture (two parts cracked corn, ome part oats by weight) to ten birds is required. With a moist mash as described above a and a half of the grain mixture will be required. If the moist mash is fed in the morning, and the hard grain given in two feeds, the first— consisting of about one-third of the day’s allowance—may be given either at the time of feeding the mash or to- ward noon, and the remainder long enough before dark to let the hens eat all they want. The best results in feeding hens for eggs are obtained by giving the birds several meals a day in such form that they eat about equal amounts of soft and hard feeds. When it is not convenient to hand- feed them in this way, very good re- sults may be obtained by any plan that furnishes enough feed, in the right variety, under such conditions that they do not gorge themselves at pint any time, and take exercise enoug to keep them in good condition. Soft feeds for poultry are ground grains and by-products, vegetables, the flesh parts of animal feed sub- stances, and table scraps, which are a mixture of such things. Hard feeds are whole and cracked grains, and the mineral parts of animal feeds. Corn is the only grain that needs to be cracked for mature fowls. A soft feed mixture is called a mash. Mashes are fed either in a moist or in a dry state. The form in which the mash is given determines the manner of feeding it, and—to some extent—the method of feeding the hard grain. litter of straw or other light material | Number 37. Realih, ant Happiness “Mens sana in corpore sano” ee e—— “One thing this war has taught us: Men are not so cheap as we once thought them. Human life and human efficiency are the two most precious things on earths If out of this awful labor of war a strong public health sentiment for the entire nation can be born, then will our sacrifices not have been in vain.” Surgeon- General Rupert Blue, in “Conserving the Nation's Man Power,” National Geograph- ic Magazine, Let Us Learn to “Eat Wisely and With- out Waste.” However easy it once may have been for some persons to dismiss the subject of food as relatively unimpor- tant, no such attitude is tenable to- day. And at present we face food conditions which demand not only the practice of strict economy, but appli- cation of every help science can offer. The war is forcing us to a food sit- vation which will necessitate particu- lar attention to diet. Its insistence on no waste has compelled us to eat foods and parts of foods hitherto lit- tle used. Instead of being a depriva- tion this may prove an immeasurable benefit for it may force us to become acquainted with vitamins—recently discovered, mysterious substances in foods, indispensable to life and which are said to be a power to protect our bodies against invading hosts of dis- eases still unconquered. This newspaper could not consist- ently omit its utmost in the dissemina- tion of knowledge on a matter no one can afford to ignore and during the last year there were published, from time to time, articles carefully select- ed and presenting a few fundamental principles of scientific nutrition in language devoid of technical phrases and so clearly explained that the av- erage layman could understand. In No. 18 of this series, “Balanced Rations,” published in the “Watch- man” May 18, 1917, Dr. Guy C. Given explained the difference between the two great classes of foods (1) pro- teins—tissue-building or repair foods, (2) carbohydrates, heat or energy- producing foods—starches, sugars. This article was followed, July 27 and August 3 by “How to Regulate Your Weight,” by Dr. Robert Rose (reprint from the American Magazine). In this were given tables of “What Men Should Weigh” and “What Women Should Weigh” as prepared by the As- sociation of Life Insurance Medical Directors. Dr. Rose gave a simple method of calculating approximately how many calories of food are requir- ed by the individual per day in pro- portion to his weight and occupation and should one be too fat or too thin what to eat in order to attain and maintain proper weight. A table ex- pressing the number of calories in cer- tain amounts of commonly-used foods was also given. To know the kinds of foods and the proper amount of each that should be eaten, is imperative for both economic and hygienic rea- sons. It is nc new thing to the far- mer to tell him a “balanced” ration for his cattle as he has fed them sci- entifically and intelligently for years and yet knows little, if anything, about “balancing” his own ration. Just as he has learned what foods can be best and most economically fed his cattle to gain the finest results in the production of beef and milk, so should we learn what foods to eat that health and the highest degree of efficiency may be secured. In truth, we feed our furnaces with more intelligence than we do ourselves for who among us does not know the quality and quantity of coal that must be used in our furnace to get the most heat for the least money. Yet it is the excep- tional individual who knows as much ¢ | about the fuel for his own body. That diet plays a vital part in the maintenance of health is well evidenc- ed in the fact that scurvy, beriberi, and pellagra are all diseases caused by a deficiency of certain indispensa- ble elements in the food and can be overcome by supplying the lacking substances. It is even claimed that the striking increase in so-called “de- generative diseases”—diseases of the kidneys, liver, heart and nervous sys- tem—may be attributable to incorrect and indiscreet habits in diet. Cancer, a disease heavily on the increase in all civilized countries, is thought by some authorities to be caused by a disturbance in metabolism and the cure for it to be found in dietary reg- ulations. What would lend credence to this belief is that this rising mortality in the degenerative or regressive class of diseases which affect chiefly those in middle life and old age is something almost peculiar to the United States and, of all peoples of the civilized world, we are said to be the most in- temperate in our eating. Indigestion is well known to be an American mal- ady and a writer in one of our papers recently declared that American wom- en are positively the worst cooks in the world and says these stomach- wreckers (as she calls them) in Amer- ican homes are entirely responsible for the increasing crop of quick-lunch counters and delicatessen stores which play such havoc with proper digestion. Let us then learn to “eat wisely and without waste,” for although Mr. Her- bert Hoover issues this injunction from the point of view of the food economist, it is equally good for the hygienist. To learn what foods are necessary to the body nutrition and the amount required to maintain a perfect equilibrium without putting undue effort on the part of -any organ to eliminate superfluous waste, is to “eat wisely and without waste’— without waste not only of food but of vitality. There has been so much published the past year on the subject of nutri- tion that it would seem impossible to say anything that has not already been said and in many different ways —too many, perhaps, as one is apt to be confused in the bewildering mass of information offered. While there may not be time or inclination to make a careful study of dietetics, yet much useful knowledge may be accrued from general reading provided we un- derstand first a few fundamental prin- ciples upon which the science of nu- trition is based. It is now the pur- pose of this newspaper to select and reprint from various sources, excerpts that may help our readers; for repe- tition will often make one easily fa- miliar with a subject that would oth- erwise seem difficult. Anyone who desires to make a more careful and systematic study of nutrition can find many helpful bulletins among the pub- lications of the United States Dept. of Agriculture and to be secured, free, upon postal card request. Several es- pecially good ones were recommend- ed in connection with “The Family Balanced Ration,” published in the “Watchman” September 21, 1917, and, for the benefit of those whose atten- tion they may then have escaped, are again given as follows: How to Select Foods—I, What the Body Needs: Farmers Bulletin 808. How to Select Foods—II Cereal Foods: F. B. 817. How to Select Foods—III Foods Rich in Protein: F. B. 824. How to Select Foods—IV Fruits and Vegetables: F. B. If you do not have these, send a postal request to the U. S. Dept. of Agriculture, Washington. Next week—“How the Value of a Food is Determined.” French “Mothers” for Our Boys. «You know, of course, how foolish Americans are over mothers,” writes a khaki-clad Kansan in France to his folks in the Sunflower State. «Wherever one goes he must single out some one particular woman for his guidance and respectful affection. In some cases we find each boy has a ‘mother’ among the civilian popula- tion, while in my own case we have a mother in common. ; «Mamma,” as we call her, is typic- al of a great many sector. A short, stubby woman, her form somewhat lost now, rather dark, with coal black hair showing war curses of gray, and round jovial cheeks, making her little blue flash- ing eyes flash fire at times, and, peeping out beneath the curls of black, two tender lobes support fan- tastically shaped earrings. Dressed in her common but neat black gown, with here and there a few tiny splash- es of mud around the bottom, which her huge wooden shoes have spatter- h | ed a little too high, she laughingly greets us with a merry full hearted ‘bon jour’ or ‘bon soir, as the case may be, holding wide the heavy door which opens through a long, dingy hallway to her home. “J know you have never seen a home anything like mother’s. The nearest classification we would give it is home, saloon, bedroom, wineroom, grocery, cellar. “Once inside you are led into the front room, that is, the dining room, sleeping quarters and grocery. “The first appealing thing to the soldier is not, as you might think, the groceries, but the beds. While not quite so wide as ours at home, moth- : ! with the exception of a few American products, such as salmon and fruits. | One large piece of cheese takes the French of this! er’s beds (two) are at first sight stun- ners, as they are half the height of the room. “Then on the other side of the room stand the grocery shelves, loaded with such commodities as the jour- neying soldier most likes, all labels of course being written in French, foremost rank on the six-foot front counter. The little recesses of the shelves are stocked with wine, eggs, nuts and canned goods mostly un- known to the American trade. “Between the grocery department and the sleeping quarters stands the dining room table, a large round five- legged affair which shows many scars of battle. “Seated at the table, one naturally looks into the next room, which is separated by what at one time must have been a panel arrangement, but, due to the pressure of war and light, mother, I presume, has sanctioned the kicking out of the panels, and on- ly the frame-work stands as a wall. A large brightly burning fireplace stands at the farther end of the room, lighting up as best it knows how this larder of the wine and beer. Added to the two or three flickering candles, this fireplace defines the large casks of wine and beer lined up on plat- forms against the wall, and on the other side is a ruddy constructed ta- ble, long and capable of seating some 12 or 15 laboring French soldiers, who pass their grief and joy over to each other as they fill and refill their little aluminum cups with the famous pinard.”—Pittsburgh Dispatch. —Subscribe for the “Watchman.” Are You Prepared For EASTER? TE harbingers of Spring make their appearance in our shop windows. Easter time is upon us--- of all the year, the most auspicious time for “Dressing Up.” Justice to the occasion may be done in our shop. Present day prosperity should be reflected in our costumes. “HIGH-ART CLOTHES” Made by Strouse & Brothers, Inc., Baltimore, Md. seem to breathe the spirit of the oc- casion--bright snappy fashions, splen- did colorings and a vast variety of models to suit man’s every taste, await him who would appear his best at Easter. We shall be glad to welcome you and show you through the many novel- ties that are here for your discrimi- nating selection in suits, top-coats and furnishing goods. FAUBLE’S. Allegheny St. x. BELLEFONTE, PA. S | FINE GROCERIE LL GOODS in our line are thirty to sixty days late this sea- A son. Prices are somewhat, but not strongly above the lev- el at this time last season. It is not safe to predict, but it does seem that prices are just now “passing over the top” and may be somewhat more reasonable in the near future. We Have Received New Evaporated Apricots at 25c and 30c a Ib. Fancy Peaches 20c and 22¢c 1b. Very Fancy Evaporated Corn at 35c a 1b. or 3 cans for $1.00. Fancy Selected Sweet Potatoes 5c a Ib.—some grades at 3c to 4c a Ib. Very Fancy Cranberries at 18c per quart or pound. Almerin White Grapes, Celery, New Paper-shell Almonds, California Walnuts, Finest Quality Cheese. INCLUDE OYSTERS IN YOUR ORDERS We wil deliver fresh opened, solid measure at cost with other goods. : WE MAKE OUR OWN MINCE MEAT. No item is cut our or cut short on account of cost—it is just THE BEST WE CAN MAKE and is highly recommended by all those who have tried it. If you have used it you already know—or try it just now. > SECHLER & COMPANY, Bush House Block, - 57-1 Bellefonte, Pa. Mz D EES | d Be Ready to Grasp an Opportunity! Tomorrow—this very day—a few hundred dollars might give you a chance in business, in real estate, that would start you on the road to) wealth. : HAVE YOU THE FEW HUNDRED? If you haven't, make up your mind to accumulate that sum, for there’s no telling when such an opper- tunity will present itself. : Start a Bank Account Today THE CENTRE COUNTY BANK, 60-4 BELLEFONTE
Significant historical Pennsylvania newspapers