Bona ftdp. Bellefonte, Pa., April 6, 1928. Your Health, The First Concern. THE HEALTH GNOME SAYS Bootleg liquor has its faults There is no doubt of that; And those who keep on drinking it May take a long, long nap. Of this evil existing Much has been penned and said, But there are other drinks as well That can kill you quite as dead. The nice, clear, icy water, That comes from out a pump— Tastes all right and looks all right, But sometimes gives a bump. And so can stonewalled spring and well, With typhoid bugs replete, They’ll make you sick, and what is worse, They’ll send you to defeat. 80 hearken all you readers, When on the broad highway, . Be sure to drink from wells marked “safe,” No other rule will pay. SPRING FEVER. A favorite, though somewhat hack- neyed gambit for beginning a story on the subject requires, first of all, Just the word “SPRING” followed by an exelamation point. From there the scribe meanders on, referring to his hero’s general malaise, which is lat- er quickly and permanently cured when he sees the heroine for the first time, usually atop a Fifth Avenues ‘bus. Spring fever, of course, is a bit different, so that this particular screed will not use that classic open- ing, although it will definitely refer to that feeling of indisposition that so often follows close upon the Ides of March. How lifeless a fellow feels along about All Fool’s day! The snow’s all gone; and the ice, and crocuses are jabbing their green spears through other Earth's brown hide; while here and there the press heralds the advent of the robin and the blue bird, those rare and azure harbingers of the world’s rebirth. Everything looks good, but not to the languishing lad with the winter hangover whose yel- Tow skin, dull eye and hang dog air proclaim his inability to join in the universal - sigh of relief from frigid weather and coal bills. What's the matter with him anyway? Why! Spring fever, of course. ‘Down in the Pit of Time, slowly filling with dead rears, lie a number of layers that are remembered as the “good old days.” The days when Ma, every spring prepared a bowl of sul- phur ‘and molasses and daily hoisted a slug of this sure-shot into the un- willing mouths of her progeny, not forgetting Pa in the process. was the benefit they theoretically de- rived from this process, which was often augmented by a daily deluge of sarsaparilla,. or maybe of sassafras tea—these, to thin. the blood, which was thought to have jellied during the winter. ‘I can see in memory the ol®, sad. looking and whiskered herb doc- tor who used to peddle these articles in our neighborhood. You'll remember that these were the days when red flannel step-ins were worn, and when night air con- tained some toxic ingredient that caused wise people to keep their bed- room windows closed at night. The family, after spending the evening playing lotto by an oil-burning, oxy- gen consuming lamp, while backing in the heat of the not altogether gas- tight base burner, shuffled off to re- pose in a tightly closed room, and wondered why it had a sort of dark brown taste in its mouth in the morn- ing. No wonder the sulphur mines paid big dividends, and the herbalist grew mighty in the land. Something just had to be done to relieve that awful spring fever. Well, anyhow, it seem- ingly never occurred to anyone to hunt for the cause. It just was. And it followed as the night the day, the five month semi-hibernation of the ge- nus homo. Farewell the Victorian period, and let us to nowadays. Spring fevre is not found in any medical lexicon, but it’s a fact, nev- ertheless. It’s just a condition caused by bad habits of living. So let’s dig up some of the causes. Fresh air to many of us is almost a fetich, though we find, even now, old ‘ladies of both sexes who fear drafts. But just regard the fair sex, old, Lem oy} pue pode-s[ppru pur SunoA they ecavort up and down the boule- vard. Red flannels? Red fiannels, ‘indeed! of covering, brave the fiercest gales of winter and manage to keep warm. I mean they actually do. And how? It’s no secret that the human skin is capable of withstanding any ordinary temperature, and it’s no job to train | it. All that's necessary to stop pam- ' will open on the 16th. Reports al- pering it. “Heavies” and “longies” aren’t necessary for the average fel- low, at any rate. Just remember that your house, store, office and factory are heated to a degree comparable with that rare day in June, and that you spend about twenty hours a day in ‘that temperature. You don’t have to emulate the Eskimo just because it’s cold. outside. You never wear a raincoat in the house because it’s raining outside, do you? Now you know something about spring fever. It really isn’t anything, any one thing. It’s just the result of a winter of bad habits—too much food, no exercise, sleeping in closed vooms, and all the rest of it. —*“Pennsylvania’s Health.” ; Great ! The ladies, with a minimum ' TUBERCULOSIS DECLINES TO NEW MINIMUM FOR ALL TIME. The greatest single health achieve- ment in 1927 was the reduction in the death rate for tuberculosis to a new minimum for all time, according to Dr. Louis I. Dublin, statistician of the Metropolitan Life Insurance company. This new minimum of 93.5 per 100, 000 was registered among the more than eighteen millions of Industrial policyholders of the Metropolitan. While no figures are yet available for tuberculosis among the general population last year, the indications are that a new minimum also will be registered in the country at large. since conditions among the company’s industrial policy holders usually re- flect health conditions throughout the country. Since 1920, when a death rate from tuberculosis of 137.9 per 100,000 was recorded, the reduction has been 32.2 per cent, according to Dr. Dublin; since 1915 it has been a remarkable drop of 58.4 per cent. The death rate from tuberculosis of the respiratory system, which causes almost nine- tenths of all the death from tubercu- losis diseases, dropped 59.3 per cent since 1911. “Particular gratification is to be found in some of the individual items in the declining tuberculosis death rate during the first quarter of the twentieth century,” said Dr. Dublin. “A study made by the Metropolitan last year showed conclusively that the reduction in tuberculosis has applied to all sections of the country; to both urban and the rural populations; to the colored as well as to the white race; and to the persons engaged in practically all occupations and branches of industry. Above all, it has applied to all economic strata of our population. And among the in- dustrial wage earners of our cities and their families, where the tuber- culosis situation has always been the gravest, the greatest gains have been accomplished. “The campaign of the public health movement against tuberculosis has been effectively organized and carried out. Its good results are becoming cumulative. With an infectious disease like tuberculosis, a rapidly dedlining number of deaths means that we have to deal with correspond- ingly fewer advanced cases, and hence with fewer feci for new infections. This in turn is resulting in fewer new cases and in a steady downward trend in the morality, which, in a relatively short period of years should bring the death rate of this scourge of early adult life and of middle age down to the level of the minor causes of death.” The talk on cheap nutritive foods is not for the woman who wishes to re- duce. Her idea must be to choose foods with as little nutrition as pos- sible, to get as much bulk and as lit- tle fat as she can. Not for her are the rich dishes of spaghetti baked with margarine, tomato sauce and cheese forming a gold and brown crust over the top. Not for her are the dishes of dried beans soaked un- til tender and served with little pools of melted butter on the top, nor the morning bowl of steaming porridge. She must eat until she feels. she has had a regular meal, but her calories must never average more than 1200 te 1500 a day. Fortunately it is cheap to diet if : you do not eat much in quantity. And even if you go in for the most deli- cate and fancy dishes it still is not expensive, because such rich and cost- ly things as cream and fancy sauces, foods cooked with butter, eggs and nuts and all the little delicacies that run up the marketing bill are most strictly forbidden. The reduction diet can be as dainty and well-cooked as you can afford. ; You should have a clear soup at least ‘once a day, this being filled without fattening; oyster broth, clam broth, ;consomme and thin vegetable soup are most delicious. You can go in for lean cuts of meat, never very much and never fried, but broiled or roast- ed. You should have chicken rather than meat, too; chicken is always a delicacy. You can have all the salad you want as long as you do not have an oil dressing. Use your ingenuity concocting French dressing ‘from vinegar, herbs, spices, with the least bit of salad oil or preferably tasteless mineral oil, enough only to cut the acid and hold the ingredients together. You can (have all vegetables except beans and ‘ potatoes in ‘almost any quantity. | There are hundreds of ways of mak- ing them amusing, and new sugges- | tions are being printed every day. I would suggest you make your dieting a game to see how you can vary the limited number of foods. Buller Gets Data on Trout Streams. Commissioner of Fisheries N. R. Buller is touring the northeastern | part of the State ccllecting data on trout fishing conditions in that sec- tion. Detailed information on the ; conditions will be made available to the public through the newspapers, { Commissioner Buller said. t The present tour will be foilowed iby others to other sections of the | Commonwealth. summary of conditions as they exist { will be made public by the commis- sion. In addition the commission is prepared %; supply such information to individuals who request it. As the fifteenth of April falls on Sunday, the trout season this year ready indicate that the present year will be one of the best in the history of trout fishing. Under the present { plant of the commission by which on- tly large trout are released in the | streams, it is believed that fishing | should be at its best. Although in some sections, good | catches were reported in 1927, the generally prevalent high water pre- | vented much good fishing. As a re- ! sult it is believed a great many trout are awaiting canny fishermen during the present season which under nor- mal conditions would have been caught last year, | me—— —Subseribe for the “Watchman.” In each instance a FOR AND ABOUT WOMEN. DAILY THOUGHT “Christ the Lord is risen today,” Sons of men and angels say, Raise your joys and triumphs high; Sing, ye heavens, and earth reply.— —Charles Wesley. The millinery motto for Easter for 1928 is, “Pay your money and take your choice.” : Paris has not been so lenient for many years as it is in the matter of size and material for hats this spring. They may be the biggest within the young generation’s memory, as some est within the memory of older wom- of the advance models, or the small- en like the diminuitive bonnets of felt and straw that are in favor just now. The new freedom is admittedly a part of Paris style creators’ cam- paign to lure women away from mas- culine ideas and standardized effects at any cost. Felt, silk and straw all have Paris’ approval. As the season advances felts are expected to disappear tem- porarily, medium wide straws of bangkok, ballibunti and peanut straw taking their place. Many an Easter parade hat, however, will be of felt and follow the close-fitting turban lines with narrow brim turned off the face. Black, dark blue and beige are the early spring colors. But indications for later on are for hats to match dresses. Some bright red is already in view. With midsummer, Paris ex- pects to see many a shoulder-wide hat in light shades to match chiffon dress~ es. Some of them will be big leg- horns, tinted or in natural shades. Various forms of Panama are also shown for midsummer. The vogue of silk coats for summer has brought back silk-covered hats. Most of them are of grosgrain with medium wide brims. } The trouser dress has arrived. A large portion of the models shown in spring parades here have definite trousers attached and visible. Trousers are evident in both morn- ing and evning models. Some reach only to the knee; others are gathereu at the ankle. Then there are short knickers open at the knee, over which the briefest skirts slit up in front are worn. Knee breeches buckled at the knee are also seen, as well as frocks which dispense with skirt entirely, substituting trous- ers reaching to the ankle. One striking model, designed to en- hance the female form and bring to mind oriental fantasy. is the long per- iod dress with flowing draperies that suddenly ovens from waist to hem when the wearer moves, revealing trovsers of silver tissue gathered at the ankle. The divided skirt still is almost universal for sports wear. though oc- casionally one sees a separate skirt over knickerbockers. In spite of the trouser mode, the new fashions are predominantly fem- inine. Thin, filmy materials, some- times in delicate subdued shades of green, gray, biscuit and beige, in fig- ured materials, are popular, Smockings, tucks, frills and lace are used to give a still more distinet- ively feminine touch. Skirt legnths are established two inches below the knee for day wear and all sports clothes. Evening frocks must reach the ankle at some part of the hem, though not neces- sarily all around. Trousers are creased at the sides, after King George. They will be ‘in- troduced as an experiment, but there is little hope, even though the king has worn them for years. There is little that is new in shoe shapes this spring, the models with slender straps and high, spike heels still holding the center of the stage. In materials kid has the strongest following among fashion authorities, the preferred color being beige or some shade verging on it. “Honey beige” which is almost a parchment, and “white jade,” a lovely off white tone are favored shades, as they har- monize with everything. Gray and dark blue kid promise to show interesting developments as the summer advances. The three shades sponsored by the Garment Retailers of America in their semi-annual fash- ion show, were beige, gm y, independ- ent blue (another name for navy), and lake blue, one of the new green- blues bordering on turqouise, Stroll- er tan and marron glace kid are at- tractive for sports and the more tailored street wear. Pure white will be little worn, even with all white | costumes, “white jade” having taken its place, except for active sports where white buckskin still reigns. Not only will light colored footwear lead the mode for spring, but kid has been stressed as the supreme leather for this season’s shoes. What silk is to the costume, kid is to the smart shoe, says Paris, and indeed no other material seems quite so suitable to go with fluttery chiffons and sheer printed silks. Shoes will continue to be made of contrasting materials or two tones of one material. Reptile is no longer used to fashion the whole shoe, but is still smart for trimming. Paris is showing satin for evening wear only, never for street wear. This applies to velvet also. Heels, except for ac- tive sports are slightly higher, and | the vamp a trifle shorter with a slightly more rounded toe. Otherwise there is no, change to speak of in the general outline. The fine woven linen shoes, in deli- cate colors will still be worn, as they | wear well and clean easily. They have almost the appearance of suede. The woven straw slippers in bright colors, introduced last year, are so | amusing and attractive that they will probably be seen again this summer, especially at seaside resorts. Salt water will set all shades of pink. Skimmed milk will stiffen fine or- gandies and dainty laces. A little borax sprinkled under rugs will keep away troublesome moths, Sawdust sprinkled evenly over the | floor before layink linoleum will make it wear longer. FARM NOTES. Concentrated milk products can be used successfully in calf feeding. It will doubtless become an important factor in dairy development in whole milk regions where the expense of raising calves has been an obstacle to herd improvement. : Because of the expense of raising calves where whole milk commands a high price many dairymen formerly vealed them. This necessitated buy- ing cows to keep up their herd and often resulted in introducing disease and getting inferior producers. With strict regulations put into effect in the campaign to eradicate tubercu- losis these dairymen soon realized that raising their own dairy stock was a reliable safeguard against in- fection. The desire for better cows also em- phasized the need of raising the calves from the best cows. With this change in dairy practices came the problem of feeding the calves eco- nomically. Different feeds and calf meals have been tried, often with success. The aim at all times has been to use as little milk as possible and yet insure a healthy and rapidly growing calf.’ Outside the whole milk sections this has been accomplished with skimmilk. Many dairymen are raising calves on as little as 200 pounds of whole milk following it with skim- milk. But when whole milk is sold the skimmed by-products are not available. Now similar results are ‘obtained with the use of dry skim- milk and dry buttermilk. Tests have been carried on by the United States department of agriculture and the Connecticut, Minnesota, Washington, and other experiment stations which have proved these materials to be en- tirely suitable for calf feeding. They are not milk substitutes for they are the skimmilk and butter- milk with all the food elements of the original by-product retained in- tact and only the water removed. The addition of one pound of either of these materials to nine pounds of wat- er and thorough mixing will produce a product that is very difficult to dis- tinguish from the original. Further- more, the calves do not know the dif- ference according to tests reported by T. W. Gullickson, of the Minne- sota experiment station. Calves used in certain trials at that station were fed skimmilk direct from the separat- or one day and the remixed product the next with no effect on the calf nor disturbance to its digestion. Dry skimmilk has several advan- tages. It can be purchased by the barrel with no danger of spoiling. It is easily handled, quickly prepared and of uniform quality. The composi- tion is almost one-half milk sugar, 38 per cent protein, 1 per cent fat and eight per cent salts or minerals, all in highly digestible form. Dry butter- milk is slightly lower in protein and milk sugar, higher in ash and con- tains about three per cent fat. ! Buttermilk as a calf feed may be a new idea to many dairymen but it is common in some sections. Experi- ments by Eckles and Gullickson at the Minnesota station compared the growth rate of calves fed condensed buttermilk and dry buttermilk with the normal growth rate of calves. In one test both groups exceeded the jnormal rate of growth and in the ‘other the calves grew slightly less than the normal rate. In all cases the calves were unusually healthy and not one was ever off feed after the start of the experiment nor did any suffer from scours. Dry buttermilk and the price of condensed butter- milk is higher an the basis of its food value. It is also subject to more var- _iation, especially in the amount of water it contains and in the degree of acidity which may reduce its pal- _ atability, but no bad results from that cause were observed in the feeding , trials reported. The dry products are easier to handle and less likely to spoil. . | Because these materials are higher in price than skimmilk produced on . the farm where fed most experiments were planned so as to wean the calves rather young, developing them at the lowest cost consistent with good growth. Some tests were carried to i about 70 days of age, others to 105 .days and a few to 150 and 180 days. ‘As a rule the amount of dry skim- , milk and dry buttermilk fed amount- ‘ed to a pound a day. It was a little less for Jersey and Guernsey calves ,and slightly more for Holsteins. The amount of condensed buttermilk ‘amounted to about two and a half pounds per calf daily and was mixed with three times its weight of water to get the proper consistency for fead- ing. Calves which were used in these | feeding trials were left with the dam i the first two days and then fed whole (milk from the pail. At 15 days the amount of whole milk was reduced by one pound a day and a pound of re- mixed skimmilk used in ifs place. This was prepared by adding one pound of dry skimmilk to nine pounds water ‘at 95 to 100 degrees. A little grain | was offered the calves right after | feeding and some alfalfa or clover | hay was left for them to nibble. The i change from whole to skimmilk made {from the powder should proceed not | faster than one additional pound sub- | stituted each day and if the calf does not take readily to the grain and hay 'a slower change is advisable. After the change of milk is com- ‘plete, which will be at about 21 to 25 days of age, the amount of dry skimmilk fed should he about one | pound daily, varying slightly with the | size of the calf. Some calves are weaned from milk {at 70 days and a temporary setback {in their developments followed but | when they reached 180 days they were ‘nearly on a par with those fed a long- er period. The results with the calves lin the dry buttermilk feeding trials | were practically the same as for dry | skimmilk and a trial at the Washing- ton State College farm was more suc- cessful, although only three calves | were tried on the dry skimmilk and certain conditions were not right for a fair trial. | ! Farming with just the hands and the feet goes hand in hand with de- linquent taxes. )the Instantaneous Potato Dip Disinfect your seed. this new way Treat your seed potatoes as fast you can scoop them up. Just dip them in DIPDUST solution and out again—all ready to plant. This new seed potato disinfectant is much more effective than the old-fashioned “two-hour soak” treatment—besides there is not the slightest danger of injuring the sprouts or even cut seed. This season late blight in many seed producing areas makes treatment with DIPDUST necessary to prevent seed decay. After one trial of DIPDUST, you will never again waste two hours treating seed potatoes or spend two weeks worrying about your stand. DIPDUST PROTECTS THE SEED AND INSURES STURDY, PROFITABLE PLANTS. Compare this New Treatment point by point with the older ones: THE NEW WAY Dipdust Organic Mercury Disinfectant 1. Requires less than 1 minute. One man can easily treat from 200 to 400 bushels of potatoes per day. 2 Can be used on cut or sprouted seed without the slightest injury. 3. After cutting, protects the cut surfaces from seed-rotting organ- isms in the soil. This insures a better stand of stronger plants. 4. Controls surface-borne diseases, such as Rhizoctonia, scab and black-leg. 5. Improves the stand and growth of the plants, and thus increases the yield 10 to 20%. GUARANTEE Plant a few acres of DIPDUST treat- ed seed in alternate rows with untreated seed. If, at digging time, you are not satisfied, return the empty DIPDUST can to us and we refund price paid. ment. but a few cents per acre. will treat six bushels of seed corn, or from. six to eight bushels of vegetable seed. THE OLD WAY Formaldehyde or Corrosive Sublimate 1. Require from 1% to 2 hours. One man can treat only from 50 to 75 bushels per day. 2. Can not be used on cut or sprouted seed without injury. 3. Before cutting, give no protec- tion to the cut surfaces. The seed frequently decays in the ground before the young plants get start- ed. 4. Although effective against Rhiz- octania, and scab, do not control black-leg. 5. Frequently decrease the stand, and therfore the yield, to a ser- ious extent. One pound treats 15 to 20 bushels of seed potatoes. Treat your Corn and Vegetable Seeds too You can now also disinfect your seed corn and vegetable seeds with DIPDUST and increase your vield by preventing many of the diseases which cause poor germination, weak, spindly plants, and poor quality crop. It is easily and quickly applied and costs Simply use as a dust treat- One pound of DIPDUST The Bayer Company, Inc., Agricultural Dept., 117 Hudson Street, New York, N.Y. <> DIPDUS 1 pound - $1.75 4 ounces - 50 cents 5 pounds - $8.00 RUNKLE'’S DRUG STORE BELLEFONTE, PENNA. Bush Arcade. Next. Door to Bell Telephone Office nse — Cone to the “Watchman” office for High Class Job work. P.L. Beezer Estate.....Meat Market "in good health and vigor. When THE FAMILY HEALTH is guarded by the butcher; for the quality of meats and their proper refrigeration go a long way toward keeping the family you buy from us quality is as- sured, for we handle only the choicest cuts, the kind you enjoy eating. Let us prove to you our ability to serve you better. Telephone 667 Market on the Diamond Bellefonte, Penna. fq | 1 | service. Courteous attendants. Tel i New Low Fare $4.50 ¥i% 4 RS $8.50 Add enjoyment to your trip East or West, giving you a delightful break in your journey. C&B LINE STEAMERS Each Way Every Night Between Buffalo and Cleveland offer you unlimited facilities, including large, comfort. able staterooms that insure & long night’srefreshing sleep. Luxurious cabins, wide decks, excellent dining room A trip you will long Connections at Cleveland for Lake Resorts, Detroit and Points West Daily Service May 1st to November 14th Leaving at 9:00 P. M.; Arriving at 7:30 A. M. | i Ask your ticket agent or tourist agency for tickets via C & B Line. #l AUTOS CARRIED $6.50 AND UP The Cleveland and Buffalo Transit Company Y Wharves: So. Michigan Ave. Bridge, Buffalo, N.Y. Ei Po (& Ses Sane Tq eV {EN a
Significant historical Pennsylvania newspapers