Bellefonte, 27, 1980.
T——
Your ‘Health
THE FIRST CONCERN.
Pa., June
—The effect of cooking on vege-
tables has been thoroughly studied
by a number of investigators in
nutrition and the results are defi-
nite and of much value 'to house-
keepers.
rhe method of cooking, the
amount of surtace exposed during
cooking, tae care observed in COOK-
ing ana seyving and lae manner in
which vegetables are cut for COOK-
ing, as well as the amount of wa-
ter used, have much to do with the
loss of fiavor, minerals and food
value in ‘the cooking of vegetables.
It has been found taat the mineral
loss for vegetables classed among
“roots and tubers’ is less than for
those known as “stalks and leaves,”
Cabbage, celery, beet, gréens and
onions are the heaviest losers of
minerals during cooking. While
spinach loses none of its calcium,
it does much of its iron content
unless properly cooked. Practically
all the mineral lost from vegetables
remains in the water in which they
were cooked.
Baking is the best method of
cooking to preserve all the minerals.
Next come steaming or pressure
cooking. The method which takes
the skill of the cook is the one of
cooking in as small an amount of
water as is possible to prevent
burning until the vegetable is ten-
der and letting the water cook
away until only enough is left to
moisten the vegetable for serving.
This method closely parallels steam-
ing for most of the extracted nu-
trient clings to the vegetable.
Both flavor and mineral content
are retained if vegetables are COOK-
ed whole and in their “jackets” when
ever it’s at all possible. The more
cut surface that is exposed during
cooking, the greater the loss of
flavor and minerals. Cutting vege-
tables lengthwise rather than cross-
wise decreases the losses.
If vegetables are allowed to
“soak” in water for some time be-
fore cooking, both flavor and min-
rals are lost. Putting vegetables on
to cook in cold water also is det-
rimental.
The custom of adding soda to
preserve the color of vegetables is
not wise, for its presence has a de-
structive vitamin C—and it tends
to break the cells of vegetables,
making them mushy and causing
loss of fuel value.
The value of the vitamin content
of vegetables is closely related to
the cooking question, As all the
itamins are soluble in water the
same principles of cooking apply
for their preservation. Prolonged
cooking often is the cause of un-
necessary loss of vitamins. Veget-
ables that are not over-cooked and
are served as soon as they are cooked
and seasoned, will be more
palatable and suffer less loss of
vitamine.
There are certain foods which are
admirably suited for use in their
natural state.
Many vegetables, most of the
fruits and nuts are palatable and
are generally preferred uncooked.
The so-called “starchy” vegetables
require cooking to make them easily
digested, but there’s a wide variety
of other vegetables that are as ap-
petizing raw as cooked.
There are many points in favor
of the eating of raw foods when-
ever it’s at all possible. Heat has
a tendency to destroy vitamin C,
that substance so effective in pre-
venting scurvy and So necessary
for health and growth. Valuable
mineral salts are lost in the water
in which vegetables are cooked. The
crispness of raw foods helps to de-
velop the teeth. It is a decided
saving in time and effort to serve
foods uncooked whenever possible.
Vtiamin C is not stored in the
body, so daily supplies are needed.
Raw fruits and vegetables give
this vitamin to their fullest extent,
for none is lost in cooking. 1
Although the raw fruits and veg-
etables have little value @s a
source of energy, they contain cer-
tain mineral salts which are effec-
tive in the processes of elimination.
Their bulk adds another important
element to the diet.
Nuts are a nutritious food supply-
ing some fuel value and when add-
ed to a fruit or vegetable salad do
much to increase its nutritive value.
Grated or finely chopped raw
vegetables make excellent salads and
sandwiches for children. Even quite
small children may have grated
vegetables between thin slices of
bread and butter and as they grow
older they should have them in
salads as well. New, tender vege-
tables that have not matured and
developed hard, woody fibers should
be chosen.
Inifinite care is necessary in pre-
paring foods that are to be served
“gu naturel.” Thorough washing to
insure perfect cleanliness is impera-
tive. Careful trimming and crisp-
ing to make them attractive and
appetizing adds to thetr value. Some
fruits and vegetables are covered
with an inedible skin which protects
the pulp beneath. Others are cov-
ered with a very thin skin that
should be eaten if scrubbed and
washed until perfectly clean.
— Genuine rheumatism is caused
by infection, Ly bacteria that travel
through the tissues. Rheumatism is
not due to uric acid. The source of
the infection should be sought,
whether in the tonsils, tooth sockets,
RECEIVES GIFT OF
SCOTCH PINE SEED.
A quantity of valuable Scotch
pine seed has been given to the
Pennsylvania department of forest
and waters by the American Tree
Association, in Washington, D. C,
State Forester, Joseph S. Illick an-
nounced. The seed is of the valu.
able Riga variety and was received
from Charles Lathrop Pack, presi-
dent of the association.
Research investigations by for-
esters have shown that the quality
of tree seed is an important factor
in producing straight and thrifty
trees that yield high quality lumber.
At least twelve varieties of Scotch
pine have been recognized in
Europe and most of them produce
trees of inferior quality.
In traveling through the forests
of Europe one is impressed with
the wide range of quality in forest
stands, particularly of pitch pine,
Illick asserted. One of the fore-
most tree seed authorities there
says that in Germany there were at
least 750,000 acres of Scotch pine
trees developed from trees of un-
known origin and poor quality.
The importance of the source of
Scotch pine seed to Pennsylvania
tree planters is apparent because
more than 16,000,000 Scotch pine
seedlings have already been used
for reforestation in the State and
the tree is still one of the leading
species being used. Seed of the
Riga variety is the most valuable
and the most difficult to obtain.
The gift of certified seed from the
American Tree Association is there-
fore greatly appreciated by forestry
officials. :
Scotch pine grows in a wide
range of soil and climatic conditions
in its native land and is considered
a promising tree in Pennsylvania
provided that trees are grown
from seed of approved origin. The
wood is used extensively for general
construction, ties and mine timbers.
The seed has been planted in large
numbers by the mining companies
of the State. It has been planted
extensively on the State forests
since 1909.
Other foreign tree seeds recently
received by the department were
several pounds each of Japanese
cypress and Cryptomeria. These
trees are native to Japan and are
among their best timber trees. The
seeds were received from the Unit-
ed States department of agriculture
and planted in the Mont Alto forest |
tree nursery. Japanese foresters,
says Dr. Illick, have been planting
these trees on a large scale and
the trees raised at Mont Alto will
be used for experimental plantings
on the state forests.
FORESTER AND BEAR
IN SAME WATER HOLE.
“A number of unique experiences
in fighting forest fires have been
reported following the recent spring
fire season.”
District Forester T. I. Shirey with
headquarters at Johnstown, reports
an unusual experience in which one
of his fire wardens was caught in
a forest fire and had to take refuge
with a live bear in a water-hole.
Warden Alfred A. Bathurst, of
Bellwood, received the call that as-
sistance was needed on a forest fire
spreading rapidly in the vicinity of
Dougherty in Dean township, Cam-
bria county. On joining with other
fire fighting crews directed by For-
est Inspector Chamberlain, he was |
assigned to a particular section of
the fire with his spray tank. The
tank needed refilling while the fire
was at its height and Bathurst |
started for a trusty water hole |
familiar to the local forest pro- |
tection forces. !
On filling his spray tank the war-
den began his return trip to the
point of attack. which led through |
a scrub-oak thicket. The scrub oak |
not only retarded his progress but
added fuel to the flames, assisting
the quick sweep of the fire. Bath- |
urst was forced to turn back and
songht refuge in the water-hole. |
This time he found a large bear ly- |
ing in the water with its tongue !
out and panting.
“The bear did not offer to molest
me nor did I try to run away until
after the flames had passed.” con- |
cluded Bathurst. “We stayed in
the water-hole together for possibly
fifteen minutes. When Mr. Bruin
got up it semed as if he was nearly
exhausted as he staggered out and
up the bank. Then he slowly walk-
ed off through the woods, headed |
away from where the fire was still
burning.”
«Another peculiar angle to the
incident,” relates District Forester
Shirley “is that when Warden Bath-
urst had been missing for some
time he was given up for lost and
reported burned to death by both |
the inspector and his fellow wardens. |
One of the wardens, who claimed |
that the flames leaped fully 100
feet in the air, said that it was
impossible for Bathurst still to be,
alive under the conditions the fire
{
assumed. |
PENNA. STATE COLLEGE
NEVER CLOSES ITS DOORS.
With the opening of a two-weeks |
inter-session at the Pennsylvania
State Collgge on Monday a new ed- |
ucational feature was started and |
emphasis was given the college |
claim that its doors are never clos- |
ed. In the new feature the col-
lege has taken advantage of the |
two-weeks period between the
close of the regular session and the |
opening of the summer session to
offer facilities of the institution to
public school teachers and others
who desire intensive courses withina
short space of time, \
Approximately 200 have enrolled |
for the inter-session, Most of them
are mature men and women Who
have returned to the role of stu. |
dent to improve their technique as
teachers. A majority of them plan
to remain for the six weeks’ sum-
mer session which opens on July 1,
ears, nose, etc, and the focus of in-
fection removed.
with an expected enrollment of
3000.
BATTLE OF BUNKER HILL.
Many people think that the Bat-
tle of Bunker Hill consisted of an
assault by British troops upon an
earthwork on top of the hill in
Charlestown, where the monument
now stands. That is not true;
rather, it is only partly true ac-
or
cording to Willard De Lue in the
Boston Globe. There was an earth-
works on the green plot, now a
park, on the crest of Breed's hill—
the monument grounds—ané there
were attacks made upon it by the’
British. But much of the fighting
was done to the northward of the
monument, on ground now covered
by city streets, dwelling
schools and wharves,
One must walk several blocks
northward to reach the scene of the
other and equally important fight.
ing of that historic day. When the
British troops landed at Moulton’s
point, close to the present Chelsea
bridge, it was clear that an attempt
would be made to march up the
Mystic shore and thus reach
the rear of the redoubt on the hill,
rendering it untenable.
To prevent this about 700 New
Hampshire troops, under Colonels
Stark and Reed, and 120 Connecti-
cut men took position behind a
stone wall surmounted by a two-
rail fence that ran down hill to the
water nearly a quarter mile in the
rear of the earth wall on the hill
Recent surveys showed this wail te
have started nesr the north corner
of Green and Bunker Hill streets of
today, and to have run thence down
to the - beach. Before the fighting
began some of Stark’s men con-
tinued it clear across the beach to
the water's edge; and there it was
that the first attack, that of the
British light infantry column, was
made and repelled by the gallant
men of Amoskeag.
ee ——r
—Get your job work done here.
houses,
' great grandfathers, is coming
71-16-tt
LUMBER?
Oh, Yes!
W.R. Shope Lumber Co.
Lumber, Sash, Doors, Millwork and Roofirg
Call Bellefonte 432
v
BE — aa
WATER WHEEL COMES
BACK AS POWER UNIT,
The old-fashioned water wheel,
the same that ground the grainand P
did the other mill work for our
to usefulness in this mechanistic
year of 1930!
On many eastern country estates
quaint little stone mill buildings have
begun to appear beside the streams,
and power derived from the water
wheel, transformed into electricity,
is being used to provide light, re-
frigeration, the pumping of water,
heat for cooking and, in emergen-
cies, even household heating, reports
Home & Field magazine in its cur-
rent issue.
Not only on elaborate estates, but
on large farms where economy of
operation is a factor, the combina-
tion of water wheel and electric
generator is coming into popularity
with owners, says the article, which
continues:
«There are few country places
which do not have a brook large
enough to furnish sufficient power
for electric light and small
appliances, or at least to pump
water, and many have streams large
enough for an electric range, while
a few have sufficient power to sup-
ply some heat. To illustrate that
|
‘report from Mrs. E.
a stream three feet wide and one
foot deep flowing at a velocity of
| KLINE WOODRING.—Attorney
electricity at 10 foot head to sup- no i
ly 20 25 watt lamps continuously. | = 0
30 feet a minute will produce enough
or 30 such lamps for six hours out
back 'of the 24.
—————— A ——————————
MEN OUT-NUMBER WOMEN
AS WARDS IN COUNTY HOMES.
A survey of the eighty one coun-
ty homes in the State shows
that exactly two thirds of the in-
mates are men while women com-
prise only one third of the population.
This ratio made public today by the
State department of welfare in a
S. H. Mec-
' caulley, state secretary of welfare,
many small streams are overlooked
———
held throughout the State with vir-
tually no deviation to such an ex-
tent that plans for rebuilding new
buildings now carry provision for
men and women in that ratio.
Formerly the homes were divided
in half but it was found that in all
of them, the men’s quarters were
overcrowded while there was vacant
space in the women’s quarters.
The reasons contained in the re-
port indicate that there are more
homes and institutions provided for
women only and that more women
are taken into private homes than
men.
After the Kirst
Twenty-five Thousand
Miles
THE VALUE of sound design, good materials and careful
craftsmanship is especially apparent in the new Ford after
the first twenty-five thousand miles. Long, continuous
service emphasizes its mechanical reliability and economy of
operation and up-keep.
As you drive the Ford through many months and years you
will develop an increasing pride in its appearance and a
growing respect for the substantial worth that has been built
into it. From every standpoint—in everything that goes to
make a good automobile —you will know that you have made
a far-seeing, satisfactory purchase.
Wherever you go, you hear enthusiastic praise of the car
and this significant, oft-repeated phrase—“I’m glad I
bought a Ford.”
A FORD owner in New York tells of a
13,000-mile trip across the United States
and back in sixty days and says “the car
was extremely economical to operate, com-
fortable and speedy.” A grateful father
tells how the Triplex shatter-proof glass
windshield saved his wife and children
from serious injury.
To test tires, a large company drove a
new Ford day and night, for an average of
500 miles every twenty-four hours. It was
still giving satisfactory service after
105,000 miles.
run from Copenhagen-to-Paris-to-Copen-
hagen, three gold medals in England, first
ranking in the durability test over the
tortuous Amancaes road in Peru, and first
place in the 1930 reliability run conducted
by the Royal Automobile Club of Sweden.
This contest was an exceptionally se-
vere test of endurance and sturdy con-
A Ford car that had fallen into Fernan
Lake was submerged for twelve days be-
fore being raised. After a new battery and
carburetor bowl were installed, itwas driven
back to Spokane under its own power.
Many police departments have written
of the special advantages of the Ford in
crowded traffic because of its alert speed,
acceleration, and ease of control. An in-
creasing number of fleet owners are also
purchasing the Ford because their cost
figures have given conclusive proof of its
economy of operation and up-keep.
In addition to important triumphs in
Germany, France and Italy, the Ford won
six out of seven leading places in a contest
in Finland, first and second in the Rafaela
races in Argentina, first and second in the
struction because it was held in the dead of
winter and covered 600 miles of steady
running over snow-covered country roads
and mountainous hills.
NEW LOW FORD PRICES
Roadster . $435 Coupe . . $495
Phaeton . 440 Tudor Sedan 495
SportCoupe . « « + o + = 525
Deluxe Coupe . . « « « « 945
Three-window Fordor Sedan . . 600
Convertible Cabriolet . « « « 625
De Luxe Phaeton . « « + « 625
DeluxeSedan . « « « « o 640
Tow Sella s 74 4 WG 660
All prices f. 0. b. Detroit, plus freight and delivery.
Bumpers and spare tire extra, at lose cost.
Universal Credit Company plan of time payments
offers another Ford economy.
Foirp Mortor COMPANY
ATTORNEYS.AT-LAW
Law, Bellefonte, Pa.
courts. Office, room 18 Cries Ns.
KENNEDY JOHNSTON,—. -at-
Tv, Bellefonte. Pac Prompt. atten
tion given all iegal business entrusted
to his care. No. 5, East High
57-44
street.
M. XK EICHLING —Attorhoy-at-Law and
professional
Justice of the Peace.
Offices on second floor of Temple Court.
49-5-1y
business will receive prompt attention.
G. RUNKLE.— Attorney-at-L:a w,
Consultation in lish and Ger-
Office in. Crider's Exchange,
man.
Bellefonte, Pa.
PHYSICIANS
4 , M. D., Physician and
Surgeon, State College, Centre
county, Pa. Office at his
R. R. L. CAPERS.
OSTEOPATH.
Bellefonte State
Crider’s Ex. 66-11 Holmes .
D. CASEBEER, Optometrist.—Regis-
tered and licensed by the State.
Eyes examined, glasses fitted. Sat-
ig A aa Bl > PHigh
ma i AE
St., Bellefonte, Pa. 4 1-23-t¢
VA B. ROAN, Optometrist,
Ds 2
fonte, in the Earbrick building opposite
3 2 8) his ane 9
p. m. an m.
to 4:30 m. Bell Phone. ‘Sato
FEEDS!
We have taken on the line of
Purina Feeds
We also carry the line of
Wayne Feeds
to
p.
Wagner's 169, dairy - 2.00 perH
Wagner's 209 dairy - 2.20 per H
Wagner's 829, dairy - 2.60 perH
Wagner's Egg Mash - 290perH
Wagner’s pig meal - 2.70 per H
Wagner's Scratch feed - 2.20 per H
Wagner's medium scratch..2.40 per H
Wagner's chick feed - 2.60 per H
Wagner's horse feed 2.20 per H
Wagner's winter bran - 1.70 per H
Wagner’s winter Middlings 1.90 per H
Wayne 329% Dairy - 280perH
Wayne 249, Dairy - 2.55 per H
Wayne Egg Mash - 8.15 per H
Wayne Calf Meal - 4.25 per H
Wayne mash chick Starter 3.90 per H
Wayne mash grower - 340perH
Purina 849, Cow Chow - 2.90 per H
Purina 249,Cow Chow - 2.65 perH
Purina Chick Startena - 4.50 per H
Oil Meal - - 8.00 per H
Cotton Seed Meal 2.60 Dor H
Gluten Feed - 2.40 per H
Gluten Meal : 8.25 per H
Hominy Feed - 2.20 per H
Fine ground Alfalfa - 2.50 per H
Tankage, 60% - - 425perH
Beef Scrap . - 4.00perH
Oyster Shell . . 100perH
Fine Stock Salt - « 1L10perH
Seed Barley, - 1.25 per B
Feeding Molasses - Li5perH
Cow Spray -ilw 1.50 per G
Let us grind your corn and oats
and make Feeds with
up your Dairy
Cotton Seed Meal, Gil Meal, Alfalfa
Meal, Gluten Feed and Bran Molas-
a
We will make delivery of two ton
lots. No charge,
When You Want Good Bread or
Pastry Flour
USB
“OUR BEST”
OR
“GOLD COIN” FLOUR
C. Y. Wagner & Co. ine
BELLEFONTE, PA,
75-1-1yr.
ems——
Caldwell & Son
Bellefonte, Pa.
Plumbing
and Heating
Vapor....Steam
By Hot Water
Pipeless Furnaces
PASSA SSP SPAS PSS
Full Line of Pipe and Fit-
tings and Mill Supplies
All Sizes of Terra Cotta
Pipe and Fittings
ESTIMATES
Cheerfhlly wa Promptly Furnished
8-18-11, :