Newspaper Page Text
Bellefonte, Pa., October 17, 1919.
FOR AND ABOUT WOMEN.
There is something, in fact, a great deal,
to be said for the conventional point of
view. But if you cannot, with perfect sin-
cerity, accept it do not attempt. odious
compromise and outward forms of sub-
serviency to laws which you find unjust.
Good Table Manners.—Perhaps no-
where more than at the table does
one’s breeding show itself. Refine-
ment of manners tells of careful up-
bringing and a home background in
which worthy standards of conduct
have had a place. Coarseness or rude-
ness at the table tells just as plainly
of the lack of training, the lack of
standards and lax methods of
Young people are not to blame if
they are not taught what is permis-
sible and what is taboo, and it is a
great injustice to them to permit
them to go out into the world unpre-
pared to take their places with grace
and dignity, for we cannot get away
from the fact that people judge us by
our appearance and manners. It is
quite right they should, too, for these
are the display windows in which we
hang the good or bad qualities which
we have to offer to the people about
Oftentimes those who are accus-
tomed to eat in restaurants fall into
errors in table manners because of
the freedom which they feel in a pub-
lic eating place, and also because of
the instinctive imitation of others who
may be careless in their table man-
It is exceedingly rude to mark on
the tablecloth with a knife, fork or
spoon for any purpose, whether to il-
lustrate what is being said or just as
a pastime. Any one who does this is
sure to be suspected of not being ac-
customed to having a tablecloth as a
Don thing or of knowing how to use
It is ill-bred and nerve-trying to
others for any person at the table to
make a plaything of napkin ring,
knife, fork, spoon, salt or pepper
shaker or anything else. Not only is
the jingling and confusion disturbing,
but the silliness of it attracts atten-
tion and is disturbing. The meal
time should be a time of repose and
The attitude at the table should be
one of comfortable alertness. No one
needs to sit upright like a ramrod, nor
is it polite to lounge as though lack-
ing a spine. To rest the elbow upon
the table and rest the head upon it,
to place the forearms upon the table
or to lop sideways in the chair is sim-
ply boorish. Any one too weary to
hold himself up should not foist him-
self upon others. Bed is the place for
such a one until he can take his part
in the everyday scheme of things
without being an annoyance to others.
To tip the chair back on its two
rear posts, or to keep moving about
in it to cause it to squeak and grate
upon the floor, is ill bred.
‘When a discussion comes up at the
table as to a statement or date which
can only be settled by looking at the
evening newspaper, it is not allowa-
ble for any one to leave the table to
look the matter up, for that spoils the
mealtime for the rest and the decision
will await until the meal is over.
In the same way some folks at the
home table allow the habit to fasten
itself upon them of jumping up and
down to get this, that or the other.
This is a mere habit and is a very dis-
agreeable one. Eyen where no maid
is kept a little thought will reduce
the confusion of serving the table toa
minimum, for it is possible to have a
side table at hand or a tea wagon so
as to change the course with little
The use of the napkin is a simple
matter. At home it should be unfold-
ed and laid across the lap, never
tucked into the neck or vest like a
bib. At a formal function or a public
Sating place the napkin is left un-
folded. At home or where a guest
expects to remain for another meal it
is folded and laid at the right of the
plate. Those who wad their napkins
into an unsightly ball are open to
the suspicion of not being accustomed
to the use of a napkin.
The spoon should be left in the sau-
cer, never in the cup, and the fork
should always be used in place of the
spoon wherever possible. Food is
taken from the side of a spoon, never
from the end, and it should always be
To take a second helping of any-
thing at a formal affair is not good
form, but this may be done upon oth-
er occasions. When accepting a sec-
ond serving, lay the knife and fork on
the plate, side by side. Never hold
them in the hand, poise them in the
air or lay them on the cloth.
To brush up the erumbs about one’s
place with the hands after finishing
is very rude. ’
Those at the table await the signal
of the hostess to arise, even as they
have waited for her to give the signal
when those about her board shall sit
Never introduce at table any sub-
ject for conversation which is grue-
some or offensive in its suggestion.
Avoid argument or fault finding, as
this retards digestion. Remember
that laughter and congenial conversa-
tion are the best sauces which can ac-
company any meal.
If you use strong ammonia you can
remove medicine stains from linen.
The modern woman refuses to
adopt the high collar except for the
occasional sports blouse or tailored
stock to top her coat suit. She will
not be hampered with close confining |
around her throat. What is
more, the new fashions will not com- |
pel her to do so, for with the ultra- |
feminine modes about to be launched |
for fall and winter high stiff collars |
would never, never do.
And so it is that the newest neck- |
wear emphasizes frilly
berthas, even the Medici collar with
its upstanding pleated frills.
tailored flat collars of linen, pique and |
organdie are not to be found among
the latest samples of neckwear. Rich
fabrics and much lace have pushed
them to the background.
—The 1919 corn crop is a wonder-
ful crop from which to select seed
corn. Over most of the country it is
well developed, fully matured, hard
and sound—just the sort of corn that
a fellow can bank on for a good stand
and big yields.
But it takes time to select seed
corn. You are busy. Some other job
is calling you before you finish the
one you are at. You guess you will
not take the time to select any seed
corn to speak of.
All right—it’s your business. But
think ahead a little. Imagine that it
is the spring of 1921. The year 1920,
say, was a poor corn year. Frost
came early and nearly all of the corn
was soft. You haven't any that is
fit to plant. The busy spring season
is at its busiest. A score of things
are calling to be done at once. You
have to hitch up the horse or crank
the car and start scouring the county
for some man who has a crib of old
corn. Probably you fail to find him
and have to wait while the county
agent or somebody “sends down
South” and gets you some hard corn
to plant. Some waste of time con-
nected with that process, isn’t there?
After you get it, perhaps itis un-
adapted to your locality and yields a
poor crop of immature corn.
That is one of the reasons why the
corn experts of the United States De-
partment of Agriculture urge farm-
ers to select out of this year’s crop
enough seed corn to meet their needs
for two or three years. No farmer,
particularly in the northern portion
of $he United States, has time not to
o it. -
Still, the mere saving of time is
not the only reason. By getting two
or three years’ supply of seed corn
out of a crop like this, the farmer
takes out an insurance policy that he
can continue raising a variety of corn
that has proved its merits. If he neg-
lects this opportunity of providing
himself with a good supply of the
right kind of seed, he may have to
start over with a variety that he
knows nothing about, that may not be
adapted to his locality or his land,
that may bring with it some disease
or insect pest, and that, in any event,
he will have to experiment with’ for
several seasons before he knows what
it will do for him and what he must
do with it.
The saving of seed corn from a crop
of the right kind is a matter of im-
portance everywhere, but more par-
ticularly so in the northern portion of
the country. That is where the vicis-
situdes of the seasons are most likely
to bring about a soft crop. There,
also, low vitality means the heaviest
handicap. The South, with its long-
growing season, might sometimes af-
ford a corn crop that gets away to a
slow start, but in the North every day
counts, from the time the corn is put
in the ground until the crop is safely
harvested. Anywhere, however, the
saving of the right kind of seed has a
direct and important bearing on pro- |
The Department of Agriculture be-
liecves that every farmer can better af- |
ford to take the time, however much
his labor may seem to be needed else-
where, to select at least two years’
supply of seed corn from this year’s
crop, than to run the risk of being
caught, spring after next, with no
suitable corn to plant, with the result- |
ant delay, annoyance, and actual re- |
duction of yield. The day or so that |
the farmer puts in selecting his seed !
corn will probably be the most profit- |
able day’s work he does in the whole
—Once more the children are back
in school and the task of preparing an
appetizing basket lunch is their
mother’s every school day. The
problem is to make a real contribu-
tion to the food which the children re-
quire to meet the needs of their
growing bodies and active brains, to
satisfy their appetites, and to keep |
them in health. It does not neces-
sarily mean expensive foods or the
expenditure of great effort on the:
part of those who fill the lunch box-
es. Home-economics specialists have '
made a study of this question and
have plainly set forth some interest- |
ing facts in Farmers’ Bulletin 712,
“School Lunches,” which is available |
for distribution and can be obtained |
free, so long as the supply lasts, by |
application to the United States De- |
partment of Agriculture, Washington,
“The are |
among those made in this bulletin for
well-balanced school lunches: |
1. Sandwiches with sliced tender
meat for filling, baked apple, cookies !
or a few lumps of sugar.
2. Slices of meat loaf or bean loaf,
bread and butter sandwiches, stewed
fruit, small frosted cake.
Here is your opportunity to insure
against embarrassing errors in spelling,
pronunciation and poor choice of
words. Know the meaning of puzzling
war terms. Increase your efficiency,
which resultsin power and success.
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G. & C. MERRIAM CO.,
Springfield, Mass., U. S. A.
TTT TT SSSSSSSSESESEECEE
ERR He HH rH EC TH
3. Crisp rolls, hollowed out and
filled with chopped meat. or fish,
moistened and seasoned, or mixed
with salad dressing; orange, apple, a
mixture of sliced fruits, or berries;
4. Lettuce or celery sandwiches,
cup custard, jelly sandwiches.
Cottage cheese and chopped
green-pepper sandwiches or a pot of
cream cheese with bread and butter
sandwiches, peanut sandwiches, fruit,
6. Hard boiled eggs, crisp baking-
owder biscuits, celery or radishes,
rown sugar or maple sugar sand-
7. Bottle of milk, thin corn bread
and butter, dates, apple.
8. Raisin or nut bread with but-
ter, cheese, orange, maple sugar.
9. Baked bean and lettuce sand-
wiches, apple sauce, sweet chocolate.
—Sweet potatoes should be han- i
dled very carefully and stored only in
a warm, dry place. As a rule the cel-
lar is too moist. A cellar in which
there is a furnace is a suitable place
for storing them, but they should be
kept either in the crates or in open
boxes at some distance above the
floor. A shelf in the kitchen or in
any room of the dwelling that is kept
reasonably heated will be found satis-
factory. This crop keeps best under
exactly the Spposits conditions from
those required for Irish potatoes.
—The cream separator should be
thoroughly washed and sterilized
after each time it is used. Particles
of milk or cream left in the separator
act as a “starter” to hasten the sour-
ing of the cream.
How Much Profit
Do You Pay Us?
The United States De-
partment of Agriculture
informs us that you as
hundred and eighty-two
pounds of meat (181.83)
lbs. in a year.
Based on these figures, if you
had purchased all of your meat
foods from us, Swift & Company
would have profited to the extent
of48Y2 cents during the first eight
months of our present fiscal year.
In that eight months we
averaged to make two-fifths of a
cent on each pound of meat
and all other products sold.
This profit you paid us equals
6 cents a month—or just about
one street car fare.
More than 30,000 shaiehold-
ers looking to us as trustees of
their invested money, had to be
paid a reasonable return out of
your 6 cents a month. Volume
alone made this possible.
Now figure for yourself how
Government interference in the
operations of the packing business
is going to reduce your meat bill.
A A A A AS A RS Fe Hs SH SH HS SS oS TRE
Women’s Shoes for Corn Husking
After a lot of persuasion I succeeded in getting a manu-
facturer to make me a large consignment of Women’s and
Misses’ Heavy Shoes. They are designed for the farmer's
wife and daughter who have the pluck to help Dad get in the
Fall crops and do the Fall work. These shoes are just the
kind for the girls who must walk several miles to school, in
all kinds of weather and over all kinds of bad roads. The
average shoe made and sold today for this rough usage, will
not wear more than several days—half paper, other half poor
leather—and the first time they get a good soaking, away
they go. Every pair of these shoes is made of all solid
leather and guaranteed to give good wear.
Just a Word to the School Girls
These shoes are not quite as stylish as some, but they are
the kind your mother wore to school and, if you have a pic-
ture of your mother on her wedding day, look at it and see
how sweet and healthy she looked. ‘That’s because she wore
the kind of shoes and clothes that gave her good health.
These shoes, as Harry Lauder would say, ‘‘Mind I'm tellin’
you,’’ will put the bloom on your cheeks.
Ask for “Good as Gold” Shoes
Free $1.50 Self-Filling Fountain Pen with Each Pair Free 5a
~ Yeager’s Shoe Store
THE SHOE STORE FOR THE POOR MAN
Bush Arcade Building 58-27
A A A Er
Come to the “Watchman” office for High Class Job work.
Let us send you a “Swift Dollar.”
It will interest you.
Address Swift & Company,
Union Stock Yards,
Swift & Company, U.S. A.
THIS SHOWS “MN
WHAT BECOMES OF ™)
THE AVERAGE DOLLAR
SWIFT & COMPAN
FROM THE SALE OF MEAT
AND BY PRODUCTS
85 cents 1S PAID FOR THE
£12.96 CENTS FOR LABOR
\ EXPENSES-ANI GHT
Bellefonte Trust Company
save their pennies.
January 1st, and July 1st.
SOME OF THE THINGS WE DO
[. We will start a checking account for you with $5.00
Pay your bills with a check which will be
Bring in a $1.00 or more and open a Savings Ac-
Get a little Savings Bank for the children to
We pay 3% yearly, compounded
CERTIFICATES OF DEPOSIT
We issue Certificates of Deposit at six months or
one year and pay 3% interest, per annum.
In our Trust Department we will manage your pri-
Make your will and name the Belle-
fonte Trust Company to be your Executor, Guardian,
Consult us freely without expense.
J L.SPANGLER, C.T.GERBERICH, N.E.ROBB .
Lyon & Co. wo
Lyon & Co. ~~ Lyon & Co.
Specials for October
We are the only store that
can sell you Dove Under-
We have just re-
ceived Night Gowns and
Envelope Chemise to
match. Like our display
cut, made of white batiste,
extra fine quality, trimmed
with an effective design of
hemstitching and hand-em-
broidered French knots, in
pastel shades of pink and
blue ; shirring at bust and
dainty ribbon bows at neck.
They are very desirable for
a dainty Christmas present.
Price per Piece $2.50
These cool nights we are
prepared to keep you warm.
The largest line of fine
Comfortables in figured sateens, all colors, plain centres and all-
over designs, filled with fine white cotton. $3.25 up to $12.50
Blankets in white and grey cotton, and Blankets in white
and grey wool knap, from $2.50 up.
White Wool Blankets from $8.50 up.
La Vogue Coats and Suits
This label means finest qualities, best workmanship and
the latest and most up-to-date models. Prices very reasonable.
Furs - - - Furs
Just received a very large and fine assortment of Neck-
pieces and Cape Stoles in the different colors and shapes.
These were contracted for last April, or every price would be
at least half again as much.
We extend a cordial invitation for inspection.
Lyon & Co.