"Bellefonte, Pa., July 19, 1918. WHAT HAPPENS WHEN WE TRY IT. Oh, say, can you sing from the start to the end, ‘What so proudly you stand for when or- chestras play it; When the whole congregation, that blend, Strike up the grand hymn, and then tor- ture and slay it? How they bellow and shout when they're first starting out, But “the dawn’s early light” finds them floundering about, “The Star-Spangled Banner” trying to sing, But they don’t know the words of the precious old thing. in voices Tis they're The “twilight’s last gleaming’ has some of them stopped, But the valiant survivors press forward serenely “the ramparts we watched,” some others are dropped. And the loss of the leaders is keenly. “the rockets’ red glare” bravest a scare, And there's a few left to face the ‘bombs bursting in air’— is a thin line of heroes that manage to save The last of the verse and the brave.” Hark! To where manifest Then gives the “the home of ~— ohn Rodemeyer. Dipping Insures Greater Profits in Sheep Raising. The sheep tick has become one of the greatest handicaps of the sheep industry. Ticks reduce the strength of the sheep, drain heavily upon the food nutrients which should nourish the body, and interfere very seriously in growing the best quality of wool. Sheep should be dipped about three or four weeks after shearing. Any of the standard coal tar dips if properly applied will kill the ticks. The dip- ing can be done in a number of dif- an ways. For the man who owns thirty sheep or more it is advisable for him to purchase a regular dipping vat. This vat should be installed so that the entrance to the vat is level with the top of the ground. At the other end of the vat a dripping board should be placed so that the sheep may stand here to drip before being released. This board must be tight so that the solution will run back into the vat. One gallon of the dip to 75 gallons of water will make the right strength solution. Enough liquid should be added to the vat to float the sheep. Just before letting them leave the vat, place the hand over the mouth and nose and push their head under the solution only for a short time. The man who owns a small flock can dip in a barrel or watering trough. If a trough is used the sheep must be placed on their back in the trough and care being taken to see that the sheep and lambs are well saturated with the solution. It has been found very agreeable for a number of men owning small flocks in a community to purchase a vat together and install it at a cen- tral point and all use the same vat. If these men all dip on the same day the question of labor is very nicely met in this way. In ten days or two weeks after the first dipping they should be dipped again. ‘This is especially important if the sheep have not been dipped the previous year. Dip the lambs as well as the ewes. The dipping question is of more im- portance this year than ever before because of the great need for increas- ed production. * If the sheep are dip- ped this spring a great deal of high priced grain will be saved and in ad- dition the breeding flock will go through the coming winter in a much more vigorous and healthy condition. R. H. OLMSTEAD, County Agent. Big Air Dragons. The fighting airplanes of the future will grow larger and larger. They will soon become the dreadnaught of the air. The development, writes a Washington correspondent, will be muck the same as that of naval con- struction. This is the prediction of a govern- ment expert. It is based on the brief report from London telling of the con- struction by Germany of metal-inclos- ed battleplanes, which Germany is building to meet Americans in the air. “From the outset I.have been con- vinced that the United States should devote much of its genius and con- structive ability to the development of a powerful fighting airplane,” he said. “Germany may be bpuilding a sort of aerial armor-clad, but the Kaiser will have no monopoly in this respect. “My judgment is that development of an effective fighting force in the air will follow much the same line as na- val construction. In meaern navies, in fact, in all navies of history, the heavy ship of the line, which could e and give the most punishment was the backbone of the fleet. This will be true of the airplane flotilla of the future.” “All of the allied nations now are building much heavier battleplanes. This tendency will increase. At all times there must be light and excep- - tionally fast scout machines, just as we must have scout cruisers also. Large and speedy battle cruisers also may be a development of the imme- diate future, but the slower and more stable machine with a real punch, the airplane that can give and receive a maximum of punishment and still re- main aloft must be the backbone of the aerial fighting forces of the fu- ture.” The most powerful airplanes which have been seen in this country are the Caproni biplanes and triplanes at the Langley flying field, Newport News, Va. The big Handley Paige battle planes turned out by Great Britain also have great carrying power and are capable of a large measure of de- structive work. It is predicted that these powerful flying machines will soon give place to planes of far great- er capacity and capable of withstand- Health and Happiness, Number 49. Foods Rich in Protein. The text and illustration of this article are from Farmers Bulletin 824, “Foods Rich in | Pritein,” United States Department of Agriculture. Overheard. Jack—You can’t judge a man by the way he dresses. | Edith—Oh, I don’t know, I can tell {a gentleman by his get-up—in the crowded street car. It is not necessary to be a grad- {uate of West Point to become a gen- eral. The late Frederick Funston was not a graduate of West Point. He i achieved the rank of major general. i Lieutenant General Chaffee rose from Major General Wood is have held the full rank of general since Washington have been West Point graduates. A Mistake. Tommy Atkins—’Ere, I say, order- ly, I've got pains all over me an’ all I’m gettin’ is two or three little tab- lets a day. Orderly—That’s all right, my man; the medical officer is treating you for gastritis. Tommy—~Gastritis! I bloomin’ well knew something was wrong. Why, I - Fig. 5.—How some of the common food materials compare in the amount of protein they contain. There is about 1 ounce of protein in each of the foods shown in this figure, that is in 1 quart of milk, in 4 eggs, in 6 te 8 ounces medium fat meat, in 4 ounces whole-milk cheese, in 6 ounces dried navy beans, in 1 small loaf bread, either white or whole-wheat (12 ounces). HOW MUCH PROTEIN DIFFERENT FOODS SUPPLY. Because protein is so important to the health of the body, it is not con- sidered desirable in diets consisting of the ordinary combinations of food ma- terials to cut down the quantity in the daily food below that suggested in last week’s article. How then can the housekeeper reduce the cost of food and still provide enough of this necessary but expensive material? The best way is to learn how much protein is provided by different kinds of food and then choose the kinds which will furnish what the family needs for the lowest cost and with the least waste. This task will be easier if the housewife will group in her mind the foods which are rich in protein and then consider ways of substituting less expensive for more expensive ones. The lists given below include some of the more common foods in which protein is abundant and show in a general way the amounts and proportion of protein in the different kinds as they are purchased; that is, including refuse, such as bones and gristle, egg shells, etc. APPROXIMATE AMOUNTS OF PROTEIN IN COMMON FOOD MATERIALS. Fresh meats: ; Beef contains from 2 to 3 ounces of protein per pound. Veal contains from 2 to 3 ounces of protein per pound. Mutton contains from 2 to 214 ounces of protein per pound. Lamb contains about 214 ounces of protein per pound. Pork contains about 2 ounces of protein per pound. Poultry—chicken, duck, goose, turkey, etc.—contains from 2 to 214 ounces of pro- tein per pound.e Game—squirrel, rabbit, wild birds, etc.—contains from 2 to 214 ounces of protein per pound. : Prepared meats: Corned beef contains 21; ounces of protein per pound. Dried beef contains 4 ounces of protein per pound. Pork sausage contains 2 ounces of protein per pound. Canned chicken contains 4 ounces of protein per pound. Fresh fish—cod, haddock, halibut. mackerel, perch, salmon, shad, etc.—contains from 11 to 214 ounces of protein per pound. Dried fish contains from 2% to 3 ounces of protein per pound. Jggs contain 2 ounces of protein per pound. Dairy products: Whole milk contains about 1 ounce of protein per quart. Skim milk contains about 1 ounce of protein per quart. Buttermilk contains about 1 ounce of protein per quart. Condensed milk contains about 1 ounce of protein per 12-ounce can. Whole-milk cheese contains about 4 ounces of protein per pound. Cottage cheese contains about 3 ounces of protein per pound. Dried legumes: Beans contains 3 ounces of protein per pound. Cowpeas contain 3 ounces of protein per pound. Peas contain 4 ounces of protein per pound. Peanuts contain 3 ounces of protein per pound. Nuts: Almonds contain nearly 2 ounces of protein per pound. Walnuts contain a little over 1 ounce of protein per pound. Cereal foods: ' Wheat flour contains 2 ounces of protein per pound. Corn meal contains 114 ounces of protein per pound. Oat meal contains 2 2-3 ounces of protein per pound. Bread contains 114 ounces of protein per pound. : In considering the amount of protein supplied by certain foods, one must make a distinction between the cooked and the uncooked state. Dried legumes and cereals, for example, usually take up considerable water during cooking, and thus become more bulky and dilute. A pound of baked beans supplies the body with about one-third as much protein as a pound of raw beans. Oatmeal takes up so much water in cooking that a pound of boiled oatmeal has only about one-eighth the food value of a pound of raw. A pound of raw beans or oatmeal would have practically the same total food value after cooking as be- fore, but their weight would be greater. In the same way, a cupful of raw beans or oatmeal would make several cupfuls when cooked. When eggs are beaten, as in making omelets and meringues, air is forced into them and they become more bulky. In this way a given number of eggs can often-be made to serve more persons than if they are prepared without beating; but each person gets less egg. If meat is made into stew, it goes farther, because the water adds to the bulk of the dish; but the finished dish has much lower protein and fuel value than the original meat. When meat is cooked without water, as in roasting, broiling, or frying, there is not much change in its composition. A housekeeper in choosing foods at market rightly compares them in their raw state; but when she is considering them as they are actually served at meals, she must remember these differences in cooking. They should also be considered in choosing dishes at restaurants. First Aid Lessons FOR BOYS and GIRLS By Ruth Plumbly Thompson in Public Ledger. Are you very tired of hearing about burns? Because there are other got into the eye, wash quickly with water and then with lime water. If the burn was caused by carbolic acid, pour alcohol over it. For alkali burns (and ammonia, | the ranks. {another example. All, however, who | | | | ain’t been gassed. SE ——————————————————— Served Him Right. eats influences one’s dreams?” “Undoubtedly. I ate a porterhouse steak the other evening and dreamed about bankruptcy all night.” How They Would Enjoy It. Moving Theatre Placard: “Com- ing—A Doll's House, by Hanrik Ib- sen. Bring the Kiddies. — Subscribe for the “Watchman.” — —— Save it. Uncle Sam needs it for war purposes. Every ton you save this summer can be used to heat your home next winter. One way is to use an oil cook stove instead of the coal range. That won't be a hardship, but a big advantage. That is if you buy the right oil cook stove. are now giving satisfactory service in millions of American homes. A New Perfection will give you this same satisfactory service—a really better service (especially in hot weather) than your coal range ever has or ever will. You don’t have coal or wood to carry—no dusty ashes to fly all over. And a New Perfection does not make the kitchen almost unbearably hot like a range does. bake things just as you like them. It's always ready at the scratch of a match. You'll be delighted with the splendid results. Besides, it burns a most economical fuel—kerosene. But the kind of kerosene you use makes a big differ- ence. All kerosenes are not alike in quality. To be sure of always getting best results use Atlantic Rayolight Oil. Buy it at the store that displays this sign “Atlantic Rayolight Oil For Sale Here.” It costs no more than ordinary kinds but it’s worth more. Go to your nearest dealer now and select your New Perfection Oil Cook Stove. THE ATLANTIC REFINING COMPANY Philadelphia and Pittsburgh ATLANTIC But it will boil and fry and True to Type We invite your attention to. the intelligent manner in which we have anticipated your particular Spring clothes requirements. Too often, “New Style” is made the excuse for fitting a man in some ultra-fashion, who would be more properly attired in a suit of conserva- tive cut. In selecting items to appear in our Spring display, we have divided men into types, and the zealousness of no salesman in our employ will subject you to the danger of having forced upon you a style, which while strictly “This Season’s” is not true to your particular build. The designer of High Art Clothes Made by Strouse & Brothers, Inc., Baltimore. has the faculty of applying to the most conservative style the ear-marks of current fashion—the result is that in addition to smart models for © 1913—STROUSE & BROS.. INC.. BALTIMORE, MD, burns than the ones caused by fire and water. Suppose your dolly or your baby sister pulled a bottle of strong acid or ammonia over on them, you would want to know what to do, I know. First, wash off as quickly as possi- ble, under running water, if you can. Then—if it be an acid burn—Ilime- water or baking soda and water or soapsuds will help. If the acid has potash, lime, lithia and soda are al- kalies), wash in clear running water and then pour vinegar, lemon juice or hard cider on them. For lime burns of the eye, wash with olive oil or a weak solution of vinegar and water. Always call a doctor when either acids or alkalies get in the eye; but give first aid while you are waiting, for Somalmes quick action will save the sight. ing a veritable broadside in the sky battle. The new American Liberty motor continues to meet every test to which it is subjected.—Ex. AAAS A S— —Subscribe for the “Watchman.” An Arch Thief. Betty—Do you think Jack will steal another kiss? Marie—Well, my dear, they say a criminal always returns to the scene of his crime. Allegheny St. young men, we are showing equally smart models for conservative men, for stout men and for those of in-between proportions. We are ready-—will you call today ? FAUBLE’S, 58-4 BELLEFONTE, PA. “Do you think that the things one
Significant historical Pennsylvania newspapers