ay
_—
Bellefonte, Pa., April 23, 1926.
Varied Ideas About
Money and Its Uses
Probably more has been said and
written about money than any other
subject under the sun. Fielding, whe
spoke with the authority of a magis
trate, once commented that “money is
the fruit of evil as often as the root
of it.” Doctor Johnson said, “Money,
in whatever hands, will confer power."
In “The Way of All Flesh,” Samuel
Butler wrote that “money is like a
reputation for abllity—more easily
made than kept.” His modern disci-
ple, G. Bernard Shaw, goes farther
and says, “Any fool can save money;
it takes a wise man to spend it.”. Ba.
con wrote, “Money is like manure; of
little use unless it be spread.” A
quotation from Horace reads, ‘“Monev
amassed either serves or rules us.”
John Stuart Mill, in his monumental
work, “The Principles of Political
Economy,” points out that furs, cow-
rie shells and even cubes of com-
pressed tea have been used in various
places as money. He goes on to say
that “money is a commodity and its
value is determined, like other com-
modities, temporarily by demand and
supply, permanently and on the aver
age by cost of production.”
No article about money would be
complete without quoting an Ameri-
can. It seems typical of the American
mind always to couple money with
work—they rarely refer to the one
without the other. Thus John D.
Rockefeller: “I determined that, in
addition to working for money, I would
make money work for me.”—John ¢’
London's Weekly.
‘Authors Who Evinced
Interest in Cookery
It the stories of Brillat-Savarin
which it is proposed to publish in com-
memoration of his centenary reveal
their author to the world as a success-
ful writer of fiction as well as a gas-
tronomer, he may perhaps be regarded
as repaying the interest which some
noted novelists have taken in matters
of the table. Balzac took a keen in-
terest in cookery, as befitted a man of
gigantic appetite. So also did George
Sand, whose cookery must have been
pretty good, since it was reputed to be
as exciting as her romances. Joseph
Conrad, as he admitted in connection
with a cook book written by Mrs. Con-
rad, gave a high place in his esteem
to the culinary arts, while George
Meredith left a book of cookery re-
ceipts in his own handwriting. which
figured in a book seller's catalogue
some years ago and may possibly yet
appear in print. : :
Food and Hibernation
Hibernating animals enter the state
of hibernation more quickly and re-
main in it much longer when they do
not get much to eat and when their
air supply is limited. This fact seems
to have been established by experi-
ments performed by Dr. George John-
son. He found that ground squirrels
on limited rations retired to winter
quarters earlier and woke up less
often than those given ample food,
Animals when in a state of hiberna-
tion, he found, have a body tempera-
ture much lower than that in ordi-
nary sleep. The results were similar
when some of the squirrels were
placed in cans where the air supply
was limited. Strangely enough, vari-
ation in light and darkness seemed
to have no effect whatever upon the
dates of hibernation.—Pathfinder Mag-
azine.
Old-Time Hosiery
Hose is really the old term for what
amounted to our modern trousers and
stockings combined, our ancestors at
one period wearing a garment some-
thing like the “legginette” now so pop-
ular for small children.
The centuries passed and the fash-
ions changed. First breeches and
then trousers came in, and the old
one-piece garment disappeared. We
still kept its name, however, but only
applied it to the tight-fitting covering
of the lower limbs, and even this in
time we took to calling by another
name—the stocking. This name is a
form of the word stock, which means
in this case, part of the trunk.
Hay) Benefit of Climate
The homes of the ancient Romans
were imperishable because they were
erected in a climate wherein there was
practically no freezing and thawing.
The same mortars used in our climate
have not been at all successful. Fur-
thermore, the same stones used by the
Romans give a comparatively short
life in our country. The mortar mostly
used by the Romans was a mixture of
lime and sand. To this was added
some natural occurring ground vol
canic rock. This corresponds to what
is known as puzzolana, which, as in.
dicated, has not been found satisfac
tory here.
Supported by Eight
Calhoun Clay was a typical modern
parent. As he loafed in front of the
garage a minister stopped and sald:
%QCal, why don’t you go to work?”
“'Scuse me, sah,” Cal answered
#ith dignity. “Ah’s got eight chillun
toe support—"
“Well,” Interrupted the minister,
“you can’t support them by loafing
here in front of this garage.”
“'Scuse me, sah,” Cal went on
“4'Low me ter finish mah remark, sah.
Wot Ah means ter say Is dat Ah's got
eight chillun toe support me.”
FOR AND ABOUT WOMEN.
Take heed and listen while I speak
A solemn word to thee;
Earth's fairest. yea, but swiftest gift,
Is opportunity.
It far outstrips the fleetest bird
That wings the furthest sky—
Lo! all thy flowers to dust are turned
If thou dost let it by.
-—From the Greek.
No costume is smarter than its
slightest detail, and as you fare forth
these first spring days do not neglect
the never more important incidentals
of the mode. Purses, bags, gloves,
shoes, all are necessary elements of
chic, and while fashion is rather lib-
eral as to silhouette, color and mater-
ial this season, with the lesser details
it is showing some decided inclina-
tions.
One or two-strap shoes of kid and
the simple pump in the same leather
are worn by the majority of French
women. The plaited kid shoe, so
attractive because of pattern and
color, is also popular. Sport shoes
are fashionable among women of all
ages for the morning promenade. On
morning and afternoon shoes fully
two-thirds of the heels are low, a sign
that the “bottier” type of medium
height is gradually replacing the
Louis XV. As regards evening wear,
gold and silver are still to the fore,
while some very pretty now brocades
in crayon colors have been seen. In
the case of day wear, colors must as
a rule be discreet; but for evening
footwear one may revel in brilliant
color schemes.
The handbag the Parisienne car-
ries in the morning hours now, to do
her shopping or for a simple walk,
may be made of leather and rather
big. Some are made of buckleather
and are as big as small traveling
bags, and they are worn under the
arm as a napkin is carried by a wait-
er. While handbags for morning are
enormous, the bags worn with even-
ing frocks are diminutive. They are
just big enough to contain the most
indispensable thing,—a silk handker-
chief, or the rouge, powder and lip-
stick.
The gloves are worn with turn-
over cuffs. The cuff one really can
decorate at home, simply putting a
stripe of bright silk on it or a strip
of leather of a different shade. Walk-
ing shoes have always a sports char-
acter, with a low heel and a strong
strap, with a buckle at the side.
Umbrellas, sadly needed so often
in Paris, are very fanciful at present.
The handles are made of ivory or
wood, sometimes painted, sometimes
carved in the shape of an animal’s
head. The handkerchiefs which a
little while ago were so exceedingly
tiny, go now to the other extreme and
become huge.
The only evening coiffure one sees
in these days is the classical bandeau
which goes straight around the head.
For young girls who dance a lot, a
velvet ribbon with a bit of jewelry
on it makes a simple and very taste-
ful headwear.
Bracelets are more than ever the
fashion. You must wear quite a se-
ries of them, nearly from the wrist
to the elbow. The smartest are
shaded rings made of the same stone,
as, for instance, of various shades of
jade.
Cleanse the face with cream, soft,
melting, put on with an up-and-out
stroke; then wipe off cleanly with a
tissue or soft cloth. Now spread on
a glorious and quite new-to-this-
world special astringent cream, all
over the throat and face, up and out,
and lie back, eyes closed, not one
heavy or sharp thought anywhere
about you, full of peace, no time but
all eternity stretching around you.
Lie there till the cream has dried.
Now wet a face-cloth in cold water.
Lay it over your face until the cream
is all soft and will wash off easily.
Dry the face. Pat a bit with a pad of
absorbent cotton wrung in cold water,
and then wet with cold face tonic.
Now take the powder base, dilute it
a little with water—it is sent out in
concentrated form—pat or work it in
well for three or five minutes; then
run a piece of ice swiftly over face
and throat. Then a dash of rouge
right where that artist, Nature, put
the color when you were seventeen;
then a fluff of powder. Look! You
not only feel as if you had been lying
for an hour in an apple-orchard with
the trees in full bloom or the apples
hanging on the trees in October ripe-
ness, but you look astonishingly new
as please-to-be! Lines are relieved
and sometimes, unless they are too
deep and permanent, are wiped out,
and your skin glowing softly, all the
tenseness gone.
THE CHILDREN WHO WONT EAT.
First and foremost, den’t let them
form the habit of not taking food.
Tackle the problem in infancy, and
you can solve it. There are two
things to consider; the kind of food
and the way in which it is given. I
can not go at length in this article
into the question of the child’s diet
from babyhood through school age,
except to say in a general way that
he should be given simple food, and
that important health builders, such
as milk, cereals, vegetables and fruit,
should constitute the greater part of
his menu. Highly seasoned food is
not good for children, nor is it well
to use a great variety of flavors to
conceal the taste of milk.
Foods other than milk may be in-
troduced into the diet early, as it is
best not to keep a child on an exclu-
sively soft solid diet after the teeth
have made their appearance. Nor
should the baby be fed on the bottle
more than a week or two longer than
the first birthday.
Another point; Don’t let meal-time
be turned into play-time, either for
the infant or the school child. It is
not a good thing to tease the baby
while he is eating, or to try to amuse
him, or to make him the center of a
ring of admiring relatives.
A third important rule is: Teach
as early as possible to feed himself.
Many children are still being fed
years after they ought to be eating
without assistance.
—It’s all in the “Watchman” and
it’s all true,
Training Tomorrow’s Screen Stars.
In the first school of its kind, six- |
teen hand-picked students from thirty
thousand applicants for movie honors
go through a rigorous course of train-
ing in the technique of motion-pic- |
ture acting.
I spent the day with Sam Wood and
his pupils—the Paramount Junior
Stars they voted to call themselves,
and the name has been adopted offi-
cially. It would be difficult to con-
ceive of a more enlightening day for
a lover of the movies.
“How did you start these kids?” I
asked him.
“I set them to getting into perfect
physical condition. Both girls and
boys were taught swimming, horse-
‘back riding and general calisthenics.
The girls were also given esthetic
dancing, and the boys fencing and
boxing. These exercises are part of
the course, and will be continued till
the end.
“As an important factor in physi-
cal training, the students are requir-
ed to keep regular hours. They are
quartered in hotels in New York City,
chosen by the company. They must
be in bed by 10:30 every evening, ex-
cept once a week when they may stay
out until about two o’clock. The boys
have been placed upon their honor to
observe the rules. The girls are in
charge of a chaperone, Mrs. F. Wal-
ter Taylor, the widow of a celebrated
painter.
“With athletics well under way,
the next steps were to teach the stu-
dents how to use theatrical make-up,
how to carry their bodies gracefully
on the stage, how to express them-
selves in pantomime. At fixed inter-
vals, they were required to attend
lectures on etiquette, on applied psy-
chology, on the technical aspects of
producing motion pictures. Under
this last head, for instance, lighting
and photography have been thorough-
ly explained to them. They're al-
ready wiser than the average movie
actor, who knows nothing about the
camera,”—From Everybody's Maga-
zine for February.
Urges Students to Play Piano.
Considerable interest and astonish-
ment has been caused in both the pro-
fessions of music and medicine by a
recent letter in the British Medical
Journal from the pen of a doctor in
Gloucester advocating the practice of
instrumental music as an aid to sur-
gical skill. He argues that for the
development of manual dexterity, as
in the case, for instance, of eye sur-
gery and, indeed all operations of a
delicate character, there is no better
training for the hand and wrist than
learning to play the organ or piano
—preferably the latter. Such a train-
ing, he says, gives precision and am-
bidexterity, independence and flexi-
bility of fingers and wrist, delicacy
and lightness to touch in manipula-
tion in a degree difficult to overesti-
mate.
Dr. Dykes Bower, the author of
the article, recalls an occasion, many
years ago, when he was going the
round of a hospital with a very emin-
ent British surgeon. The latter asked
one of the students who accompanied
him to percuss the chest of one of the
public patients. After the student
had completed the operation under
the eye of the great man, the latter
said, “I think, young man, we may
safely conclude that you do not play
the pianoforte.” Dr. Bower says the
reader may well imagine what the
effect of the student’s rough and
clumsy attempts at examination had
| been on the suffering patient. It.
i goes without saying that gentleness '
| of touch, even when sureness and
| firmness are likewise necessary, are
| a great asset to a doctor in gaining
| the regard of his patients.
| ——After the football game a stu-
‘dent went into a crowded restaurant
and ordered six cups of coffee, which
‘the waitress brought in massive
‘mugs. “You don’t want all that cof-
fee, Joe,” suggested a companion.
“Maybe not, but in case anything
starts I'll need a little artillery.”—
Louisville Courier-Journal.
—Subscribe for the “Watchman.”
bolts, couplings, valves, brakes, :
hinges or anyother rusted:
mobile met aces, Gulf
Penetrating Q ighly rec-
ommended.
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gallon cans
auto accessg
service statid
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The country professional or business man is
often the peer of the more eminent city operator.
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compared with the im-
But the respective bur-
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The First National Bank
BELLEFO
break in your journey. A good
Leave Buffalo— _ 9:00 P. M.
Arrive Cleveland *7:00 A. M.
* Steamer “CI
Automobile Rate—$7.50.
Send for free sectional puzzle chart ot
the Great Ship “SE! DBEE” and
32-page Fooxit,
The Cleveland and Buffalo
Transit Co.
Cleveland, Ohio J
Your Rail Ticket is
Good on our Steamers
A restful night on Lake Erie |
on one of the Great Ships of the € & B Line makes a pleasant
a long, sound sleep and an appetizing breakfast in the morning,
Steamers “SEEANDBEE”-“CITY OF ERIE”—-"CITY OF BUFFALO"
Daily May 1st to November 15th
Eastern
Standard Time
OF BUFFALO?” arrives 7:30 A. M.
Connections for Cedar Point, Put-in-Bay, Toledo, Detroit and other
Ask your ticket agent or tourist agency for tickets via C & B Line. New Tourist
NTE, PA.
bed in a clean, cool stateroom,
Arrive Buffalo— *7:00 A. M.
oints.
Four
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in Daily Service
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Leave Cleveland—9:00 P. M.
|
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[he Biggest
Clothing Bargain
We Ever Offered
emi
200 Mens Suits
$25.00
Everyone of them All-Wool (all of
them with 2 pr. pants), wonderful bargains
~ 60 Mens Top Coats
At $18.50—worth all of $10.00 more.
Don’t Miss Seeing Them
A. Fauble
Lyon & Company
Tinieresting Values
In Every Department
Dependable qualities. We
have again received a large
assortment of new Dresses
in silks, georgette, rayon
and chintz from $1.98 up.
....Coats....
Attractive, up to the minute
models. Poriet sheens and
figured sport models in man-
nish effects. Poriet sheen
seli-trimmed and fur-trimmed
with the new puffed sleeves,
in womens, misses, juniors
and slenderizing stouts—
Prices Attractively Low
New Curtains
$1.50 Ruffled Curtains—our price 90c. a pair. Curtain
Nets (ruffled) from 35c. per yard up. Rayons (figured
and stripes, in ecru only) from 50c. per yard up.
Draperies of All Kinds
Reversible patterns in Tirry cloths, cretonnes and vel-
ours. See our prices—and save money.
Lyon & Company