EE —_—_——— 3 tic J - Bellefonte, Pa., March 29, 1918. GERMANS INHUMAN TOWARD PRISONERS. London.—A report on the treatment of British prisoners of war during their transport from France and Bel- gium to Germany has been issued as a White Paper. It deals with the pe- riod August-December, 1914, direct evidence having now been obtained from forty-eight officers and seventy- seven'N. C. O.’s and men, whose state- ments are appended to the report. In almost every case the treatment of the British prisoners was barbar- ous, but the most striking fact brought out by the testimony given is that this treatment was deliberate and carried out by order. The few in- stances of humanity shown “force in- to all the greater relief,” as the re- port states, “a remarkable record of organized cruelty.” For that cruelty the German Imperial Government was responsible. The principal means used were: «First. Careful neglect to give medical treatment to wounded prison- ers during journeys which lasted two to five days. «Second. Overcrowding of officers and men—wounded and unwounded— usually in uncleansed horse and cattle rucks. “Third. Nonprovision of sanitary accommodation. Elementary require- ments of decency and cleanliness were constantly refused. “Fourth. Deliberate deprivation of food and water. The German Red Cross nurses habitually declined to supply the British prisoners. “Fifth Differential treatment ‘of . British and French prisoners with the ohject of degrading the British. At all stages of the journey British pris- oners were displayed to the execra- tion of the crowd.” These were the almost universal methods employed against the “Eng- lish swine,” the usual epithet applied by German officers, men and civilians to the British prisoners. One officer was compelled by a German nurse to walk naked from his stretcher to the station buffet (used as a hospital), a distance of 100 yards, which he did after a sentry called up by the nurse had forcibly removed his only cover- ing, a blanket, and had given him “one or two gentle prods” with his bayonet. BEHAVIOR OF CIVILIANS. The behavior of the civilians was worse even than that of the military. The report, summarizing, with much moderation, an overwhelming mass of evidence says: “Of all journeys without exception, whenever the train stopped—and halts were always long and frequent—a dense and highly hostile crowd was found on the platform, who surged round the carriages and trucks con- taining prisoners, threatening them with knives and revolvers and insult- ing them with the grossest forms of abuse. German officers often took an active part on these occasions. “Well-dressed women were con- stantly prominent in these scenes, and often at wayside stations rows of school children would be found drawn up, chanting choruses of abuse. At Torgua, for example, a party of thir- ty officers, arriving in the evening after a three days’ journey, were marched through the town with a thin guard of old Landsturm troops, and had great difficulty in getting through the immense spitting, threatening crowds, mostly well-dressed people of the middle classes, which thronged the streets. At one large house sev- eral ladies in evening dress stood at an open window shouting and shaking their fists. One of these officers de- scribes how, as they left the train at Torgau Station, a woman leaned from the window of a first-class compart- ment and spat in his face. In the long record of cruelty toward suffering and defenseless men, one kind of exception stands out. In sev- eral cases, though by no means in all, the guards in charge of the prisoners showed them what kindness they could, usually by procuring food and water. ‘In some instances the food thus smuggled in was all that the prisoners got. The men who did these acts were nearly all in humble posi- tions—there are not half a dozen cas- es in the 125 records of German offi- cers showing any concern for their charges. Generally the guards who exhibited kindness were in fear of be- ing discovered by their officers. MARTYRDOM ON JOURNEY. One instance in which the prisoners were not subjected to the abuse of the crowds at the station is given. The men were simply put into a wagon and left for seventy-two hours with- out any attention. This happened in October on the journey from Douai to Hanover. «We were put (says Private J. O’Neill, Royal Irish Regiment) into horse wagons in batches of seventy- five, and were three days without food and water. No oné even opened the door of the box the whole time. My wound was getting maggoty; it had only been dressed once, by the French sister (at Douai).” Captain E. M. Middleton, R.A NM. C., records that on the journey to Hanover his first escort proved decent men. At Cologne the escort was changed. “The new officer in charge of the train was the other and more plenti- ful type, the loud-voiced bully and cad. We, ‘n our ignorance, came to the conclusion that he must be either half-drunk or not quite sane. After constantly meeting the type for a number of months we know now that he was neither of these things, only German. Our first introduction to him was when he arrived at the win- dow and screamed a number of unin- telligible sentences at us. The only word we could recognize was ‘Schweinhund,’ a particularly offensive German epithet, which recurred fre- quently.” Sergeant G. Gilling, Scots Greys, shows another, but no more pleasing, aspect of the German officer. A party of 350 to 400 British wounded were gathered at Mons. “The moment we arrived at Mons we all were taken into the station, where two trainloads of German troops (cavalry) had just arrived. These troops were drawn up in two lines, we were made to march through the lines and were subjected to gross insults and ill-treatment. Curses were hurled at us, the men spat on us and kicked us, we were struck with sabres and bayonets, and Germans were not particular as to whether flesh wounds were inflicted or not; men with walking sticks had these snatched from them and were beaten with them; very many men with crutches had these kicked from under their arms, and when patients fell the crutches were used to beat them with. During the episode German officers and N. C. O.’s were with their men and they, far from discouraging their men, encouraged them, even to the extent of cursing us in German and English and in taking part in these cowardly assaults.” In nearly all the prisoners’ state- ments reference is made to the revolt- ing behavior of the nurses of the Ger- man Red Cross society. In the whole of the testimony there are but three or four instances of Red Cross nurses showing any trace of humanity to the British prisoners. Lance Corporal J. Abbott, Dorse Regiment, speaks of getting water from Red Cross nurses “occasionally.” Captain Gilliland, L. N. Lance, related that the doors of the cattle truck in which he, a “ly- ing down case,” French Zouaves, and Indian soldiers were confined, were pulled open, and Red Cross women, when they heard that the prisoners had had no food for three days, went to get them some sausage sandwich- es. “But before they could give them to us they were prevented by Gerrian officers, who said, ‘These are English prisoners, and they are to have noth- ing.” Similarly in another instance where a German Red Cross sister had an impulse of humanity and tried to get prisoners some food, “she was pushed away by the military guards.” But no intervention by the military was needed in other cases. The Red Cross women showed a positive hatred of the British—they refused anything to them, however desperate their need. “We saw some German Red Cross nurses,” says one prisoner; “the only thing I remember about them is that some of them spat in our faces.” Change of Residence of German Aliens. A German alien enemy changing his place of residence to another place within the same registration district shall immediately report such change to the registration officer of the reg- istration district and present to such registration officer his registration card for the purpose of having en- dorsed thereon by such registration officer the change of residence. A German alien enemy who desires to change his place of residence to a place of residence within another reg- istration district must obtain a per- mit. Such German alien enemy must present himself to the registration of- ficer of the district in which he then resides and make application for the permit on a form supplied by the reg- istration officer, and present his reg- istration card to the registration offi- cer for the purpose of having the per- mit of change of residence, if grant- ed, endorsed on the registration card. If the registration officer denies the application there may be an appeal under certain circumstances to the United States Marshal for final ac- ion. : A. change of residence in violation of the regulations subjects an alien enemy, among other penalties, to ar- rest and detention for the period of the war. The registration officers who acted in the registration will continue to act as registration officers for the purposes stated in respect to permits for change of residence. A ‘Pound of Honey. When you eat a spoonful of honey you have very little idea as to the amount of work and travel necessary to produce it. To make a pound of clover honey, bees must take the nec- tar from sixty-two thousand clover blossoms, and to do this requires two million seven hundred and fifty thous- and visits to the blossoms by the bees. In ‘other words, in order to collect enough nectar to make one pound of honey, a bee must go from hive to flower and back again two million sev- en hundred and fifty thousand times. Then when you think how far these bees sometimes fly in search of these clover fields, often one or two miles distant from the hive, you will begin to get a small idea of the number of miles one of the industrious little creatures must travel in order that you may have a pound of honey.—EX. How Marbles are Made. Of course every real boy plays mar- bles, but not every boy knows how they are made. Many are of baked clay, porcelain, or glass, but the orig- inal marbles were fashioned from the substance from which they take their name, and many are still made of it, and in great quantities in Saxony. A very hard stone, containing carbonate of lime, is used. This is broken into square blocks and about one hundred and fifty of these blocks are thrown into a mill, in which is a flat slab of stone, with many circular furrows on its face. A block of oak of the same diameter as the stone, a part of which rests on the small stones, is made to revolve on the slab while wa- ter flows upon it. The whole process requires but a quarter of an hour, and one mill ean turn out twenty thousand marbles a week.—EX. State Sets Rules and Terms for Use of Farm Tractors. « Harrisburg, March 27.—The State Department of Agriculture has pre- pared a form of application for serv- ice of one of the State’s farm tractors in which the rates are given as har- owing sixty cents per acre; discing, $1.50 per acre, and plowing $3 per acre. The State will require payment of twenty per cent. of the amount due upon signing of the contract and the remainder immediately upon comple- tion of the work. More than 500 ap- plications for tractors have been re- ceived, ——Subseribe for the “Watchman.” Hieal(h and Happiness “Mens sana in corpore sano” Number 38. “What's on the menu?’ asked the hungry man. “Well,” replied the waiter, “a few articles of food are mentioned. But most of the space is taken up with government instructions on what not to eat.”—Washing- ton Star. How the Value of a Food is Determined Dietetics has at last come to be a science. It is no longer a matter of guesswork how much a man should eat daily, for the properties and val- ues of foods have been studied by the same methods which have determined the qualities and values of soils and ores. .Foods may be well compared with fuels for food is actually burned in the body by the aid of the air we breathe and, when burned, produces heat. When taken into the body, di- gested, assimilated, and used, food- stuffs produce the same amount of heat and other forms of energy as if outside of the body; hence the num- ber of calories represented in a given foodstuff may be taken as a measure of its food value. CALORIES OR FOOD UNITS. Before a definite value can be plac- ed upon anything there must be a standard or measure for it. When we buy dry goods, we buy them by the yard, the yard being the standard of measure for this kind of goods. When we buy potatoes, we buy them by the peck, this being the standard of weight. When we buy milk, we buy it by the pint, this being another stan- dard of measure. Thus for all com- modities or substances on which are to be placed definite values, there must also be definite standards of val- ue. Accordingly, if the quantities of heat produced by various foods are to be compared, there must be a definite measure for heat; but since we cannot measure heat by length nor by weight, nor by any other of our common stan- dards of measure, it becomes neces- sary for us to measure it by what it can do. So the standard adopted is the amount of heat required to raise the temperature of one pound of water 4 degrees F. or to raise one kilogram of water 1 degree C. This unit we call a calorie (the root of which means heat). That is, food, the fuel of the body, is measured in fuel-units, called calories. It has been found that one ounce of sugar, one ounce of dry starch, and one ounce of dry protein —each produces 116 calories, or ener- gy units. One ounce of fat, however, produces 264 calories which is almost two and one-fourth times as much as either protein or carbohydrate. Ex- pressed in grams, one gram of pro- tein and one gram of carbohydrate— each—produces 4 calories or energy lories. QUANTITY OF FOOD. To Live” by Prof. Irving Fisher and Dr. Fisk, this topic is admirably pre- sented as follows: “Many people eat too much, that is, too many calories; some eat too lit- tle, that is, too few calories. In both cases the person is usually unaware of the fact, because he makes the mis- take of measuring his food by its centrated, that is, contain many ca- units; one gram of fat produces 9 ca- i In that very excellent book “How | weight or bulk. Some foods are con-: | lories of food value in a given bulk; others are bulky, that is, contain few calories in a given bulk. For in- stance, olive oil is concentrated, and most vegetables are bulky. A third of an ounce of olive oil contains 100 calories, which is as much as is con- tained in a pound or more of toma- toes, lettuce, celery, cucumbers, string beans, asparagus, or watermelon. It will help to give a picture of food values, if we note how much it takes of some of the common foods to make a given amount of food value, say 100 calories. It is surprising in how many cases the ordinary amount of food served at table happens to contain about 100 calories. We find 100 ca- lories in a small lamb chop (weigh- ing about an ounce); in a large egg (about 2 ounces); in a small side-dish of baked beans (about 3 ounces); in 1% cubic inches of cheese (about an ounce); in an ordinary side-dish of sweet corn (about 3% ounces); in one large-sized potato (if baked, about 3 ounces; if boiled, about 4 ounces); in an ordinary thick slice of bread (about 1% ounces); in one shredded wheat bis- cuit about an ounce); in a very large dish of oatmeal (about 6 ounces); in a small piece of sponge- cake (about an ounce); in a third of an ordinary piece of pie (about 1% ounces); in three teaspoonfuls or 1% lumps of sugar (about 1 ounce); in a dozen peanuts (abuot two-thirds of an ounce); in eight pecans (about 3 ounce); in four prunes (about 1 ounce); in two apples (about 7 ounces); in a large banana (about 4 ounces); in half a cantaloupe (about 9 ounces); in seven olives (about 1% ounces); in a very large orange (about 10 ounces); in an ordinary pat of but- ter (about % an ounce); in a quarter of a glass of cream (about 2 ounces); in a small glass of milk (about 5 ounces).” How the amount of energy or ca- lories in any given weight of the com- mon foods is calculated is explained in “Food Requirements and The Menu,” Extension Circular, No. 65, The Pennsylvania State College, as follows: “Knowing the amount of energy yielded by protein, fat and carbohy- drate, and knowing through chemical analysis the percentage of protein of each of these food elements in any given food, it is possible to calculate in any given weight of any one of the common foods, the amount of energy produced by the protein, the fat and the carbohydrate, as well as the total amount of energy yielded by the giv- en weight of food. For example, in 100 grams of milk | (1 ounce equals 28.29 grams) there are | 8.3 grams of protein, 4 grams of fat ‘and 5 grams of sugar. Each gram of | protein yields 4 calories, each gram | of fat 9 calories, each gram of sugar "4 calories. Hence 3.3x4 equals 13.2 | calories derived from protein; 4x9 equals 36 calories derived from fat; | 5x4 equals 20 calories derived from | sugar; or 69.2 total calories. i That is, out of the total 69 calories {yielded by the 100 grams of milk, 13 calories are derived from the protein.” Next week, “The Amount of Food Required by an Individual.” CASTORIA. CASTORIA. Children Cry LLANES TANNA \ 1 AN CAN age is its guarantee. For Bears the 59-20-e.0-w 3 HE —_. In Use For Over 30 Years The Kind You Have Always Bought THE CENTAUR COMPANY. NEW YORK CITY, A See OYE ho Suis eel) er’s UUM ANN NRE 0:1) HERR RRR for Fletch The Kind You Have Always Bought, and which has been in use for over over 30 years, has borne the signature of and has been made under his per- sonal supervision since its infancy. Allow no one to deceive you in this. All Counterfeits, Imitations and ‘‘ Just-as-good ”’ are but Experiments that trifle with and endanger the health of Infants and Children—Experience against Experiment. What is CASTORIA Castoria is a harmless substitute for Castor Oil, Paregoric, Drops and Soothing Syrups. neither Opium, Morphine nor other narcotic substance. It is pleasant. It contains Its ‘more than thirty years it has been in constant use for the relief of Constipation, Flatulency, Wind Colic and Diarrhoea; allaying Feverishness arising therefrom, and by regulating the Stomach and Bowels, aids the assimilation of Food; giving healthy and natural sleep. The Children’s Panacea—The Mother’s Friend. GeNUINE CASTORIA ALways Signature of & Are You Prepared For EASTE HE 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. 7s FAUBLE'S. Allegheny St. s+ BELLEFONTE; PA. FINE GROCERIES | el. 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¢ Ib. Very Fancy Evaporated Corn at 35c a Ib. or 3 cans for $1.00. Fancy Selected Sweet Potatoes 5c a Ib.—some grades at 3c to 4c a lb. 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 will 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. A LL GOODS in our line are thirty to sixty days late this sea- SECHLER & COMPANY, Bush House Block, - 57-1 - - - Bellefonte, Pa. 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