Fm o w
= Bellefonte, Pa., August 13, 1920.
| n—
SOMETHING EACH DAY.
Something each day—a smile;
It is not much to give,
And the little gifts of life
Make sweet the days we live.
The world has weary hearts
That we can bless and cheer,
And a smile for every day
Makes sunshine all the year.
Something each day—a word;
We cannot know its power;
It grows in fruitfulness
As grows the gentle flower.
What comfort it may bring
Where all is dark and drear,
For a kind word every day
Makes pleasant all the year.
Something each day—a thought.
Unselfish, good and true,
That aids another's need
While we our way pursue.
That seeks to lighten hearts,
That leads to pathways clear.
For a helpful thought each day
Makes happy all the year.
Something each day—a deed
Of kindness and of good
To link in closer bonds
All human brotherhood.
Oh, thus the heavenly will
We all may do while here,
For a good deed every day
Makes blessed all the year.
—@George Cooper.
CAMPING
Woolen underwear, for all seasons,
is the best for campers, as it does
not chill the wearer when it is wet,
as cotton or silk does. Two suits are
enough for a two weeks’ trip. Wool-
en outer shirts are also desirable;
they are cooler in warm weather be-
cause they permit evaporation, and
they are warmer in cold weather.
A waistcoat is not necessary, but
it provides pockets in which to carry
matches, watch, compass, pencil and
many other small articles.
Khaki is the best material for
trousers, because it is strong and
partly water proof. The trousers
should be roomy and rather longer in
the leg than those that you usually
wear.
The shoepac, or cowhide moccasin,
is good footwear for camping. Fold
your trousers over tight at the ankle
and lace the shoepac over them. If
the trousers legs are long enough they
will not pull out of the boot top when
you bend your knee. Leggings of
canvas or leather are good if you have
to walk through thick brush or tall
grass, but they are uncomfortably
warm in summer, and they cramp the
calf of the leg when you kneel in a
canoe.
an easy, low heeled, medium-weignt
shoe will serve the purpose.
CLOTHES
Do not take a coat in sum-
mer; you will not use it enough to
make it worth while. If it rains
enough to beat through a sweater, it
is time to go in. Of course in the fall
a coat is desirable for warmth, but
not until then.
The best hat is a medium, broad-
brimmed soft felt with a turned-up
edge—preferably an old hat. The
pack strap will not hurt it; it shades
the eyes, keeps rain from running
down your neck, and on a pinch serves
as a water bucket.
A pair of buckskin or soft chrome-
tanned gloves is a scource of much
comfort. Gloves made of any oil-
tanned leather, however soft, will be
cold to the touch in cold weather and
hot in warm weather.
For a canoeing trip of two weeks
in a region where you cannot depend
on getting game or fish to supplement
your fare, the following quantities of
food will be found suffcient for two
persons: twenty-five pounds of flour,
one pound of baking powder (prefer-
ably in two half-pound tins), fifteen
pounds of bacon (smoked), three
pounds of dried apples or peaches, onc
pound of salt, five pounds of sugar,
(granulated) one pound of tea, two
pounds of rice, three pounds of oat-
meal, three pounds of raisins, three
one-pound tins of preserved butter.
A loaf or two of ordinary bread
should be taken along to be used until
you get into the swing of camp bak-
ing.
. Do not attempt to carry groceries
in paper bags. Get some bags of
suitable size made of paraffined cot-
ton with tie strings fastened to the
top. If you can get desiccated pota-
toes, put the contents of a five-pound
tin into one of the bags.
RICE AND RAISINS
Rice is an excellent article of diet
for camp; it is easily transported,
easily cooked and very nutritious. A
handful or two of raisins put into the
rice while it is cooking make it a
very palatable dish. If you come in-
to camp too hungry to wait for a meal
to be cooked, eat a few raisins. Pre-
served butter comes in one and two-
pound round, flat tins. The one-
pound size is the best for a party of
two. You may take three or four tins
of condensed cream if you wish, but
they are very heavy in pro-
portion to their value in the woods.
A reflector for baking consists of
a pan about two inches deep, for the
dough, resting on a support between
oblique surfaces so placed, one above
and one below, that heat coming
from the front, or open, side, is re-
flected on the dough pan; a long-
handled steel frying pan; three tin
pails that nest one inside another;
one tin pudding dish six or eight inch-
es in diameter for mixing dough; two
pie tins for plates; two tin cups and
forks, and three large tablespoons—
one for cooking—complete kitchen
outfit. Use the smallest pail for tea,
the next in size for other cooking and
the largest for carrying water.
COOKING
To make bannock, or camp bread,
put about a quart of flour into your
mixing dish, mix well into it two or
three teaspoonfuls of baking powder,
a little salt and some shortening, if
you have any, and add water enough
to make a thin dough. Mould yeur
dough into loaves or biscuits, or roll
it out in one piece no more than an
inch thick, and put it into a hot, well-
If shoepacs are not availablc, |
|
i
i
I
Memorial Day Parade in Bellefonte Showing Well Known Grand Army Men in Advance of World War Veterans with Maj. Curtin and Capt. Reynolds in
Command. Published by Courtesy of the Army and Navy Journal, of Philadelphia, the Picture Appearing in Its July issue.
—_—
FARM NOTES.
—Commercial fertilizers are
all right, and we must have
them judiciously applied, but
they can never take the place of
lime and barnyard manure.
—Leguminous plants are the
ones the farmer should aim to
grow, for when he gets a good
| stand of clover or alfalfa half
the battle is won. Yet eternal
vigilance must be the slogan of
the successful farmer.
—Every rotation should be
| planted so that one or more le-
gumes will occupy the land one
or more times during four
years. The legume will enrich
the soil in nitrogen and make it
3 > ig
produce a larger crop of non-
legumes such as corn, oats,
wheat and grass.
—The federal government
has prepared a bulletin on the
growing and cutting of popcorn
and ' recommends its use as a
breakfast food. They claim it
1s more nutritious and healthful
than many of the prepared
breakfast foods now on the
market, and much cheaper.
—The horse troubled with
heaves should be fed a ration
consisting largely of grain as
hay by weight. The grain
should be fairly laxative and
the hay free from dust. Some-
times good results are obtained
by sprinkling the hay with lime-
water just before feeding to the
horse.
—While eports show that the
numbers of cattle, horses and
sheep in the United States have
decreased, the number of horses
has increased. This is contrary
to the usual belief often ex-
pressed that gasoline has driv-
en the horse off the earth. This
is perhaps true of the road
horse, but drafters and medium-
sized work horses are still in
great demand and prices are
much larger than at any other
period.
—Skim milk is the most im-
portant by product of the dairy,
It is valuable as a food for hu-
man beings. It is valuable for
pigs and chickens. It has all
greased bread pan. Place your re-
flector about
bright fire. v
teach you how best to adjust it. Your
bread will be good if you have no
shortening, provided that you use it
before it gets too dry. You can bake
pies and cakes; as well as meat and
fish, in the reflector.
To cook rice, porridge or other
| cereals have about a quart of water
| boiling in your pail, add a little salt,
‘then stir in four handfuls of rice ox
four large handfuls of catmeal. Sct
| the pail over the fire until it boils
| again, then swing it out of the fiercest
heat to a point where it will just keep
| boiling. Do not stir it and do not
| cover it. When the water has boiled
| down to the surface of rice it is done,
rand you should take it off at once.
| Cook oatmeal about fifteen minutes.
| Desiccated potatoes need only to pe
| soaked in hot water and heated over
the fire in your frying pan.
i CAMP KIT
| The camp kit should include a small
‘tent, two or three pairs of blankets,
‘a rubber sheet or poncho, (fishing
i tackle, a camp axe weighing about
I two pounds, an oilstone or whetstone,
| plenty of matches, maps, a compass,
"soap, two or three towels, toothbrush-
es and pocket combs, hunting knives
with belts and sheaths, six candles, a
"dish cloth and towels, two tumplines,
| about fifty feet of quarter-inch rope.
‘If you are not to hunt, and especially
if it is not the open season, do not
carry firearms.
If it is the fly season, sew up the
door of your tent and pitch the tent
so that about a foot of the wall lies
on the ground. Turn the edge in,
make your bed so as to cover as
much of the edge as possible, and
where your bed does not reach pile
your boots, gun, pack sacks, or any-
thing else that is handy. If you have
been careful to see that there are no
twigs, stones or moss holding up the
| canvas, you can defy the most blood-
thirsty .and determined mosquitoes
and have undisturbed rest. Of course
you will have to swallow your dignity
and crawl under the canvas to enter
your tent, but that is better than
fighting mosquitoes all night. :
Your axe, which should weigh
about two pounds, had better have
a nearly full-length handle.
match safes, of which there are many
good makes on the market, and have
a supply also in a handy pocket.
THE TUMPLINE
A tumpline is a long leather strap
or thong, broader in the middle. When
you have made up your bag, or tent
pack, grasp the wide centre of the
tumpline and draw it across the pack
so that the two ends lie free. Wrap
one half of the tumpline round one
end of the pack and tie it to itself,
where it comes round, close to the
broad part. Tie the other end in the
same way, so as to leave the broad
part in a loop about eight inches
acrosss. If you hawe enough line left,
pass the ends over the ends of the
pack, and tie them together at the
back of the pack opposite the loop.
Place the pack on your shoulders
with your head through the loop and
the broad part of the tump-
line bearing on the upper
part of your forehead. You then have
your pack in such a position that
you do not have to bend your back
to support it. It will not, perhaps,
feel just right until you learn how to
adjust everything, but you will soon
find that you can carry almost double
the weight in that way that you can
carry with the pack harness; and if
you are about to fall or want a rest,
it is a simple thing to slip the strap
off your head and drop the pack.
When you become proficient you can
carry two packs across a portage,
one atop of the other. !
The small rope will come in handy
if you have to tow your canoe up
of your tent too short.
Fill your |
camp is under a thick,
If you go into the woods in the
a foot from a clear, | spring, you will need some good fly
A little practice will soon | “dope.” Equal parts of pine tar, vase-
line and cold cream, thoroughly mixed
make an effective “dope” that “wears
well.” For a candlestick a “palouser”
which the Companion has described,
will serve very well.
If you have occasion to refer fre-
quently to your map, the edges and
folds will become frayed and broken.
To obviate that make an envelope of
the linen tracing paper used by archi-
tects, large enough to contain your
inan folded so that the part you are
usiag is on the outside. When you
move away from the part of the coun-
try covered by the visible part of the
map, take it out and refold it. The
transparent envelope will keep it
clean and whole.
MAKING CAMP
For vour camp bed choose a place
with a slightly concave shape, the
head a little higher than the foot, and
see that there are in it no hard projec-
tions, such as stones and roots. Make
your bed and crawl in. Your hip
bones will be sore the first night or
two, but you will soon get to feel
comfortable on your hard couch. Of
course the soreness is likely only when
vou can get no evergreen for a bed.
If you want to use your frying
pan do not make a big fire. If you
need a big fire for warmth or other
purposes, take a few coals or brands
and make another, smaller, separate
fire just the size of the pan. You
can then work in comfort.
Cut a pole about six feet long and
two inches in diameter at the big end.
sharpen that end and stick it into the
ground so that the small end is di-
rectly over the fire and about a foot
above it. On it hang your tea pail
or stew pail. If the pole lets it down
on the fire, take off the pail, pull out
the pole and jab it into the same hole
again, but with more force. If the
ground is hard and rocky, place a
small log or rock under the pole and
a large one over it at the end. When
you want to cook more slowly, swing
your pail off to one side, or raise it
by pushing the under log or rock back
toward the end of the pole. The
article, The Art of Using Firewood,
in The Companion for January 9,
1919, gives information about the
kinds of wood that make the best
fires.
Choose your camp site near dry
wood and good water. The ideal
branching
clump of trees whose foliage will
break the force of a heavy rain. The
ground must be smooth and well
drained. But as all those conditions
are seldom found in one place, you
must make the best of what there is.
To make a very serviceable table
drive four stakes into the ground.
Nail or tie crosspieces to the top of
the stakes and lay the bark of a cedar
or a spruce on the crosspieces, smooth
side up. If you have no nails to hold
the top down, lay other light pieces
on top of the bark, and lash them to
the crosspieces where the ends pro-
ject past the bark top and also in
the middle. This will prevent the
bark from curling. Benches can he
made of the half of a small log—-ce-
dar, spruce or balsam—with the split
face smoothed off with your axe.
Flatten the round side near each end,
sions and camp kit is a two-bushel
grain bag of the best quality, water-
proofed.
When you carry a camera on 2a
shoulder strap it continually swings
round in front. To prevent that, put
your belt over the shoulder strap of
vour camera case. It will then stay
wherever you want it to.
Do not leave your camp until every
spark of your fire is out.
Do not leave your canoe in the wa-
ter over night. Take it out and turn
it bottom side up for the nignt. If
you are to leave it for several days.
put it in a shady place or cover it
with a tarpaulin or with brush.
These suggestions are for the bene-
fit of those whose camping trip 1s
made by canoe and portage or by oth-
er methods that necessitate some car-
rying. But of course if a wagon or
a steamer is to take you right to
your camp ground, many luxuries can
be added, such as camp cots, pil-
lows, larger tents, awnings, tinned
fruits and cream.
The outfit for a camping trip taken
on foot differs only in some particu-
lars from the outfit described here,
but it must be the smallest and light-
est that is possible without sacrifie-
ing its efficiency.
Unless you are going to be out
more than a week the suit of under-
clothing you wear is the only one
that you will really need. Even for
a longer outing you can make shift
to wash occasionally, and thus save
carrying any extra clothing. But be
sure you take a change of woolen
socks. It is very important that your
shoes fit comfortably, since a very
little irritation will cause severe pain
or lameness at the end of the day’s
tramp.
The list of provisions mentioned
above should be divided between your
pack loads.
An aluminum reflector with a cleat-
ed board to prevent its bending in the
pack will not weigh much, but you can
bake a‘ very good camp bannock in
the frying pan. Mix your dough a
little stiffer and mould it into a cake
the size of the bottom of the pan and
one half inch thick. Rake some coals
and hot sand from the heart of your
fire into a little heap that will raise
the pan to an angle of about forty-
five degrees. That makes sufficient
heat under the pan to bake the bat-
tom of your bread, and the fire a
foot or so away will do the rest. From
twenty minutes to half an hour is the
usual time required for baking a ban-
nock; but if you want to bake two or
more, just leave the first one in the
pan until it has “set” enough to keep
its shape, then take it out, lean it
against a stick stuck in the ground
the same distance away from the fire
and turn it occasionally. It will bake
very well. Meanwhile another ban-
nock can bake in the pan. In that
way a cook with only four or five
pans will bake for a crew of eighteen
boatmen.
Your utensils really can be cut
down the following: one frying pan,
two tin plates, two tin cups, two
knives in a sheath, two large spoons,
two tin pails, one-quart and two-
quart.
EMERGENCY DEVICES
A sharpened stick makes a very
good fork, both for cooking and for
and set the rough-hewn log on two |
short, stout logs. The
flattened ends, will prevent the seat
from rolling on the supporting logs.
PEGS FOR HOOKS
Find some hard, dry limbs near the
base of large spruce trees or any
small hardwood shrubs from one-half
to three quarters of an inch in dia-
meter. Cut them into
wedge shape. With your axe make a
vertical cut in a nearby tree and drive
firm enough to serve as hooks eon
rapids, or if you find the ridge rope which to hang towels and clothing.
“spots,” or |
four-inch |
lengths and sharpen one end to a |
The best container for your provi- |
eating, and instead of a mixing pan
you can use a piece of duck or heavy
cotton eighteen inches square. In the
ground or in a dry, rotten log dig
a hole of the shape and size of a
washbasin and two or three inches
deep. Lay your cloth over it and
press it down into the hole, and your |
mixing dish is ready. In using it see
that there is always some flour be-
tween it and the water you put in, so
that when you are through, all you
need to do is to shake your cloth and
in your wooden pegs until they ars it Will be clean,
In the spring and fall, and even in
winter, a piece of duck eight by ten
(Continued on page 7, Col. 1.)
The Bald Eagle Valley Cavalry.
Speaking of the organization of the
cavalry branch of service in the Penn-
sylvania National Guard the Army
and Navy Journal for July says:
“The late Charles Sullivan Worrell
Jones, a distinguished soldier of the
Civil war, had been consulted by the
Governor as to the feasibility of or-
ganizing a troop of cavalry in the
Bald Eagle valley. Accordingly Col.
Jones was chosen to command the
Sheridan troop of Tyrone, July 15th,
1871. This troop became quite fa-
mous throughout the Commonwealth
for the long marches over the moun-
tainous country of the Bald Eagle
section and was generally known as
the “Overland Riders.” The re-
markable feature of this organization
was the maintenance of three armories
one at Warriorsmark, one in Sinking
Valley and the troop armory in Ty-
rone.”
It might here be mentioned that
on two occasions at least Sheridan
troop made overland trips to Belle-
fonte, to form part of the military
parade at the funeral of the Old War
Governor, Andrew G. Curtin, and on
the occasion of the celebration of the
Bellefonte centennial. The troop
served in the Spanish-American war
and when peace was declared was im-
mediately reorganized as a part of
the National Guard.
In the shake-up of the National
Guard in 1914 which resulted in the
breaking up of the old Fifth regi-
ment old company B, of Bellefonte,
was reconstructed as a cavalry troop
and assigned to the First Pennsyl-
vania cavalry, William H. Brown be-
ing the captain in command at that
time. When Troop L enlisted for ser-
vice in the world war a machine gun
company was organized here in com-
mand of First Lieut. Roy H. Grove.
In the reorganization of the National
Guard since the world war Bellefonte
has been allotted a troop of cavalry
and it has now been organized and
sworn into the State service with W.
Frederick Reynolds as captain and
Roy H. Grove, first lieutenant. The
organization was not completed in
time te attend this year’s encamp-
ment at Mt. Gretna but as soon as
the troop receives its equipment reg-
ular drills will be held. In the new
troop are a number of men who serv-
ed in the world war.
Sal LURING
Worlds Largest Farm.
What is probably the biggest farm
in the whole world is located in Mon-
tana. This farm consists of two hun-
dred thousand acres, the immense pro-
ject is the immediate outcome of the
Government’s efforts to stimulate
wheat growing during the past two
vears. The idea for the farm was
conceived by Tom Campbell, a Mon-
tana farmer who is only thirty-six
years old. He succeeded in interest-
ing Franklin K. Lane, the Secretary
of the Interior, in the project, and,
with official consent gained persuaded
J. P. Morgan to finance the venture
for $5,000,000.
And so it was that the two-hundred
' thousand-acre wheat farm came into
existence. The land was formerly un-
used Indian ground, and the Crow
Indians are to be allowed a per cent.
of the proceeds. Mr. Campbell him-
self is one of the Government’s dol-
lar-a-year men. He has divided the
great farm up into ‘units, and placed
a competent farm manager in charge
of each unit. The farm is horseless,
all the work being done by tractors
and other machinery.
Not Any, Thank You.
_Maid—The old-clothes man is here,
sir.
Professor (deep in thought)—Tell
him we don’t want any today.—An-
swers, London.
the protein value and half the
——— — other value of whole milk. Its
food elements equal those of meat
* Without a knowledge of the feed-
Ing value of the various feeds it is a
very difficult matter to feed stock ec-
onomically. In former times when
animals were turned on the range
where native grass was luxuriant
they secured nature’s balanced ration
But this is no longer possible. We
must raise the feeds on expensive
land, With expensive equipment and
by highepriced labor. As a result it
costs to feed animals. Failing to
raise the feed we must buy it, and
add the cost of transportation. ’ This
means that we cannot afford to feed
indiscriminately. Where this has
‘been done animal husb ry
i sbandry has been
At the Iowa
experiment stati
lambs, bp station
, fed on sweet clover, h
and oil meal made an Avera ml
30.7 pounds, while on the same ration
except the substitution of native grass
hay in place of the sweet clover, the
gains were 20.3 pounds. These re-
sults furnish more evidence that the
farmer who can grow sweet clover,
need not lack an abund
ik undance of good
Honey is looked upon too often as
a luxury. It is true that honey, es-
pecially comb honey, is a delicacy in
that it takes the place of jam and
jelly. In Europe, however, honey is
a household article and is used to a
considerable extent to replace sugar
in cookery. The claim is made that
itis a comparatively simple matter
to substitute honey for sugar or mo-
lasses in many recipes and that the
resulting flavor is often novel and
pleasing. Icing made with honey in-
stead of sugar will keep soft and
fresh for several months, The Unit-
ed States Department of Agriculture
has made a rather extensive investi-
gation concerning the uses of honey
and has just published Farmers’ Bul-
letin 653, “Honey and Its Uses in the
Home, which may be secured for the
asking. This bulletin not only con-
tains much general information con-
cerning honey, its forms, methods of
making and keeping, but also many
recipes in which it constitutes an im.
portant ingredient. Comb honey is
practically certain to be pure because
the processes by which it is adulterat-
ed cost more than they will save. For-
merly there was a very prevalent
idea that extracted honey, that is,
honey removed from the comb, was
often adulterated. However, recent
legislation regarding adulterating
food materials has been such that
very little, if any, adulterated honey
finds its way to market.
In every 100 pounds of corn silage
will be found approximately 21
pounds of dry matter. There is a
large amount of water conserved,
which is lost by fodder during the cur-
Ing process, thus giving the field-
cured corn plant about 2 1-2 times as
much dry matter. The main digest-
ible nutrients in 100 pounds of silage
consist of the following: Nine pounds
protein, 11.83 pounds carbohydrates,
seven pounds fat. While it will be
seen at once that it is necessary to
feed a good deal of silage in order
to get much actual substance, it must
be remembered that the outstanding
value of this food is its succulence and
laxative effect on the digestive sys-
tem of the animal.
Almost without exception, the herd
of cows that is fed on silage will be
found to be in more sleek condition
than the one that has had no silage,
and has had to depend on dry forage.
While animals may be supplied with
all the water they care to drink, even
in cold weather, there seems to be a
much more beneficial effect when a
considerable portion of the water
needed to supply the system is taken
in the form of plant juices. Herein
lies the principal value of silage.
Sow some turnips in your corn or
| spare lots of land for fall stock feed.