September 26, 1930.
Bellefonte, Pa.
WHY
Era of Skyscraper May Be
Nearing End.
If the reader is of that restless turn
of mind that makes him wonder what
everything will be like 100 years from
mow, he may have the assurance of
an architect, writing in the American
Architect, as to the tallness of city
huildings. The prophet, who is Fran:
«wis Keally, asserts that the increasing
use *of the airplane had doomed the
skyscraper type of construction, be-
cause the extra high building is an ex-
‘tra hazard to safe and convenient air
traffic. He visualizes cities using the
tops of buildings tor airplane parking.
and sees the airplane as a method
‘of transportation as common and gen-
srally utilized as the automobile today.
Business men who speed to the of-
fice today will literally fly to the of-
Hice in 2030. Of course, when they de-
wide to fly home they will not want
the business of taking off complicated
by 100-foot picket fence of towers. So
Mr. Keally thinks there will be no
skyscrapers, just mile after mile of
Gat-topped buildings of uniform height.
It sounds reasonable. But if the
mext 100 years’ progress may be judzed
dy that of the past 100, whoever
‘makes any predictions about what the
‘world will be like then is taking a long
hance that the future will discredit
him. While it is not now in sight
‘there may, in time, he a transportation
«development that will make the air-
plane seem as old-fashioned as the
ox-cart seems today.—Fort
Star-Telegram,
Why Explosives Differ
in Results Produced
The bureau of mines says that the
wdea that black powder works upward
and dynamite works downward is only
an apparent effect.
ments have shown that In case of all
explosives the tendency is for the ex-
plosive effect to be exerted in all di-
rections about the center of the ex-
plosive. When
Ploded in the open and apparently un-
eonfined, such difierences seem to oe-
cur, because when dynamite is ex-
‘ploded upon the rock, the rock is shat-
Worth |!
Repeated experi- | ;¢ research and analysis and apply
TAKING THE GUESS
OUT OF BUSINESS
By JOHN G. LONSDALE
President American Bankers
: Association
ANKERS and business men err in
not adopting more universally the
tactics of the scientist. When the
scientist wishes
to fathom the
mysteries of the
universe or re-
solve things into
their component
parts he calls to
his assistance the
magnifying power
lie the secrets of
aided eyes cannot
observe.
John G. Lonsdale
of the microscope. |
There before him, |
like an open book, |
nature which un-
The uncanny power of the micro-
scope’s all-seeing eye has revealed
countless secrets for the material and
intellectual progress of humanity. It
i
has enabled us to study the processes !
of growing cells in plant and animal
life, trace the causes of disease and
successfully combat the ills of man-
kind; it has aided the engineer in his |
search for stronger and more service-
able materials, giving us taller, lighter
and more sanitary structures, and bet-
ter highways; it has disclosed the de-
fects in steel rails and brought us an
era of safer railway travel; it has
added to the food supply of the nation;
in fact, it has affected favorably nearly
every activity of the human race, °
whether it apply to production, dis-
tribution or consumption, in time of
peace or in time of war.
In the business and banking worla,
economic research and analysis serve
as the microscope through which we
. are enabled to see basic factors more
. clearly and thus determine the causes
of success and failure. Only recently
have we begun to realize the full value
them in stich a way as to eliminate
the guesswork that was characteristic
of industry a few years ago. “Eliminate
| the guess and reach success,” might
explosives are ex- |
tered; which black powder is exploded :
upon the rock apparently no effect is
produced upon the rock. The fact is |
that both of these explosives are con-
fined at the time of explosion by the
‘invisible atmosphere about them.
‘When they are exploded, however, the
~dynamite explodes at a rate enor-
mously greater than that of the black
‘powder. The gases which are pro-
~duced upon its explosion are therefore
“given off so fast that they become con-
fined by the air about them and there. |
“Tore they exert pressure upon the rock
“sufficient to break the rock, In the
case of the black powder the gases
are given off so slowly that, like the
‘gases from a chimney fire, they mingle
‘with the atmosphere and therefore the
Pressure exterted by the exploding
Powder upon the rock is too little to
produce any breaking effect.
‘Why Elk’s Teeth Are Taboo
The custom of wearing elk s teeth
purely for ornamental purposes has
drawn forth a pretest from govern.
ment officials. The United States bi
ological survey has recently circulated
a bulletin throughout the western
‘states calling attention to the disas-
rous effect the custom was having
pon the now dwindled herds of thes»
animals. Two of these teeth cost the
Jife of one of these interesting animals
and the number of them in this coun-
‘try at the present time is so small
‘that it is only a short time before
they will he wiped out entirely. Thou-
mands of elks have been sacrified to
this questionable custom.
Why Heat Stimulates Brain
‘Making ones’ head into an electric
Theater in order to think better and
more rapidly has been successfully
accomplished in Germany in recent
experiments, according to Modern
Mechanics Magazine. Currents were
«carefully applied to the living brains
of men and animals by means of elec-
trodes outside the skull. By testing
muscular responses and other bodily
actions it was discovered that such in-
ternal heating greatly stimulates the
activity of the brain and makes other
actions of the nervous system more
mctive and effective.
Why Bakers Protested
In’its campaign to persuade the peo-
ple of Germany to eat more rye bread,
and thus save the German farmers,
the ministry of agriculiure proposed
a regulation compelling the bakers to
use 60 per cent rye flour in ali their
‘wares. The bakers of the country,
however, foreseeing the difficulty they
‘would have in trying to sell fancy
‘cakes and pastries made mostly of
Tye, rose up in denunciation. The fol-
“owing day the ministry of agriculture
withdrew its proposal.
Why New Alloy Is Valuable
A new metal alloy which combines
ithe lightness of aluminum with the
‘hardness of steel has been developed
at Stockholm by Johan Haerden, a
“Stockholm engineer. The material can
‘be rolled and forged and is impre-
vious to all corroding acids. In engi-
meering and aviation circles in Swed:
en, it is believed that the alloy will
‘be of great benefit to airplane manu-
well be a motto for all of us.
Banking Conducting
Continual Research
The American Bankers Association
' {8 daily submitting every phase and
every department of banking to search-
ing scrutiny and study, says John G.
Lonsdale, president of this the world’s
greatest financial association. The
findings of these investigatioms are
made available to the 20,000 members
of the organization for their guidance.
“It is a fine tribute to the spirit ot
cooperation among bankers that it is
able to carry on this work,” he says.
“Bankers from one end of the country
to the other are constantly giving free-
ly and unselfishly of their skill and
' experience so that the association may
produce the truly great results that
are being accomplished.”
Statistical information on nationa.
and state banks, savings institutions,
trust companies and trust departments,
clearing house groups and general
banking is prepared after exhaustive
inquiry and distributed for the use of
all bankers. The organization’s in-
vestigations have resulted in the pas-
sage of beneficial legislation, revision
of banking practices and innumerable
changes for a stronger and more ef- |
ficient banking structure. It has set
up an educational system through its
afiiliated American Institute of Bank-
ing, where 45,000 ambitious young bank
men and women are now availing them-
selves of the opportunity to advance id |
the banking field.
“It has been well said that the
: American Bankers Association, exclu-
sive of the Federal Reserve System,
has been the greatest single nation-
wide source of stability and improved
conditions for banking in the United :
States,” Mr. Lonsdale says.
Banking Grows
More Complicated
DENVER, Colo.—The increase in the
technicalities of the banking business
in the past dozen years was shown
by a speaker before the American In-
stitute of Banking which held its an-
| nual convention here recently when
Facturers, especially in hydroplanes,:
«on account of its resistance to salt
water. 4
he pointed out that in 1918, when the
institute last met in this city, it gave
only three courses, while today it gives
10, with more subjects in preparation.
At the earlier date, he said, the cur-
riculum of the institute consisted of
elementary banking, commercial and
banking law, and money and banking,
whereas today it consists of banking
fundamentals, commercial law, nego-
tiable instruments, standard econom-
ics, standard banking, credits, invest-
ments, trust functions, analyzing finan-
cial statements, and public speaking,
while the two new subjects of bank
operation and organization, and bank
management are to be added.
The New Pace of Business Change
Business evolution used to move
slowly—it measured off its gradual
changes almost invisibly, like the hour
hand on the clock. But today its tempo
is that of the second hand. The move-
ment of evolution that is quickening
business with rapid changes is alarm-
ingly visible and makes it difficult to
keep up with them.—R. 8. Hecht.
pu ————,
The Thames at the Tower Bridge, From the Air.
(Prepared by the National Geographic
Boclety, Washington, D. C.)
ONDON the city is a Mecca for
travelers and is known, from
books and stories, throughout
the world. London the port is
comparatively little known, yet in
world economics it is even more im-
portant than London the city. The
story of this great port involves the
ships that crowd the Thames from the
Seven Seas, the varied piles of prod-
ucts from all corners of the world
that are set down on London quays
and docks, and the facilities for han-
diing this mighty business of provid-
fng necessities and luxuries for a
great block of the world’s consumers.
The port of London has developed
18 her ships have developed. In her
2.000 years of history she has known
the long, rakish Viking boats, the lit-
tle wind-driven ships of the Continent,
smacks, frigates, clippers; and since
the advent of steam and the gas en-
gine, great mechanical greyhounds of
the sea of ever-increasing size.
The smaller ships of the past cen-
ries found it possible to anchor in
the Thames or to tle up to her
wharves and quays. But as ships be-
came larger and more numerous the
great tidal range of the river was
found to be more and more trouble-
some. It was then that London began
the construction of the great closed
dock system which gives her the most
extensive area of artificial ship basins
in the world.
A quay or wharf is merely a wall or
platform along the shore of a river or
inlet. A true dock is constructed by
digging into the bank to construct a
hasin into which the harbor water
flows. A lock and water gates usually
connect the basin with the outer wa-
ter. When ships are floated into the
dock at high tide the gates can be
closed, shutting in enough water to
float the ships even when the water
has dropped far below the necessary
level outside. In some modern docks
the water level can be maintained or
even raised above the high tide level,
by gigantic pumping plants.
Growth of the Dock System.
London’s system of docks, now so
extensive and elaborate, grew by very
slow degrees. The first little wet dock,
dug at Blackwall about 1665, was used
merely to outfit ships. Samuel Pepys
mentions it in his diary. Next, about
1700, came a larger dock used merely
as a protected anchorage for ships
that were to be long in port. This
basin came to be frequented by whal-
ing ships in the Greenland trade and
was long known as the Greenland
dock. The whalers soon realized that
unloading and the taking on of sup-
plies could be better accomplished in
the dock than in the river. Blubber
factories, storage facilities, and all
the ill-smelling accessories of whaling
grew up around the basin, which thus
was first to take on what are the ele-
mentary docking activities of today.
These beginnings of the dock sys-
tem were constructed within a few
miles of London bridge. From them
the system has developed, principally
down the river into deeper and deep-
er water. The West and East India
docks were built about 1800. They
now embrace 127 acres of water ba-
sins, millions of square feet of ware-
house space, and more than five miles
of quays. The so-called London docks,
the nearest basins to the bridge, are
relatively small, covering 35 acres of
water and 65 acres of land. The Sur-
rey Commercial docks, built. around
the original Greenland dock, consist of
147 acres of water, 230 acres of land,
and 5 miles of quays.
Royal Docks the Largest.
The Royal docks, six or eight miles
below London bridge, are the heart
of London's dock system, and the most
extensive inclosed docks in the world.
They consist of the Royal Victoria
dock, built in 1855; the Royal Albert
dock, completed in 1880; and the King
George V dock, opened in 1921. To-
gether they embrace 245 acres of wa-
ter and extend along the river for
three miles. More than half a million
tons of shipping has been berthed in
these connected docks at one time.
Twenty-six miles below London
pridge is the most remote of London’s
shipping basins, the Tilbury docks.
These were opened in 1886 to accom-
modate the largest of the vessels en-
tering the port and those of the deep-
est draft. Its new entrance lock is
approximately of the dimensions of
the great locks of the Panama canal,
with a depth of 45 feet 8 inches be-
low high water. It is in the Tilbury
docks that the greatest of the trans-
ocean passenger steamships berth—
ships of close to 22,000 tons.
London is not dependent alone on
inclosed docks. Along the 69 miles of
river which supply the city with po-
tential port facilities, are many miles
of open wharves and quays. To these
comes a constant procession of barges,
coasting boats, and even sizable
steamers.
For the past 19 years the great doch
system of London has been under pub-
lic ownership, managed by the Port of
London Authority, a corporate body,
whose members are in part appointed
by the admiralty, the London County
council, and other public organiza-
tions; and in part are elected by tax-
payers and groups particularly inter-
ested in the port business. The Port
Authority also controls some open
wharfage, but the greater portion of
this is under private ownership.
Vast Streams of Trade.
With its river, its scores of miles of
wharves and docks and its vast ware-
houses and vaults, the port of Lon-
don is a gateway and a treasure house
through which and into which pours
a stream of goods ranging from the
barest necessities and the crudest raw
materials to the most costly products
of loom and factory, artist and crafts-
man. In part the value and volume of
London's sea-borne trade are owing
to its geographic situation between
continental Europe and the Americas;
in part to the city’s status as head
and heart of the world-wide British
empire.
Many of the docks and warehouses
devote themselves to certain speclal-
ties. The old Greenland dock and its
neighbors are concerned largely with
the Baltic, White sea, and Canada
trade, for the most part made up of
timber and grain. To the West India
docks come thousands of tons of sug-
ar, scores of thousands of gallons of
rum, and hard woods. Sugar is also |
.unloaded by the thousands of tons at
the East India docks along with the
spices, silks, rugs and dozens of other
commodities from the East.
The quantities of goods that pass
over London’s docks and wharves is
stupendous. The leading import in
quantity is grain and meals; close to
70,000,000 bushels are brought in year-
iy, their value reaching $125,000,000. |
Such dissimilar articles as tea and
fresh and frozen meats lead all im-
ports in value. More than $165,000,000
worth of each arrives annually. The
greater part of the tea is for consump-
tion, the balance for re-export. The
meat is practically all for consump-
tion, and it is supplemented by a con-
siderable quantity of home-grown
|
meat.
On to the docks pour each year tons
and tons of butter valued at more
than $100,000,000, $50,000,000 worth of
cheese, and more than 1,000,000,000
eggs. There is a steady stream of
wines and spirits in hogsheads,
“pipes,” barrels and bottles. Most of
these find their way to the under-
ground vaults of the Port of London
Authority where there is complete
equipment for blending, bottling, stor-
ing and aging. There are more than a
dozen huge vats each with a capacity
in excess of 20,000 gallons.
Fortunes in Warehouses.
This is but a suggestion of the vast
stream of goods that passes over the
docks and into the warehouses of Lon-
don. Enough tobacco is in storage to
make a smoke screen for the navies
of the world—the best tobacco that
is afforded by the Americas, Greece,
Turkey, Burma, China, Sumatra, Bor-
neo, Cyprus and Africa. Other ware-
houses contain fortunes ip rubber,
ivory, metals, rare earths, drugs, per-
fumes, porcelains, fine fabrics and
laces, feathers, furs and hundreds of
other commodities that minister to the
wants of a complex civilization.
1928, the total net ship tonrage in
and out of London was 55,423,681.
Although the London water front is
called upon to care for ships and
goods from all the world's continents
and seas, it has not wholly a commer-
cial flavor. The most important build-
ings in the empire, the houses of par-
liament, front on the river, and for
miles along the banks extend the
beautifully laid out embankments
which furnish stately drives along the
winding course of the river. The most
famous of these is the Victoria em-
bankment which extends between
Westminster bridge, near the houses
of parliament, and Blackfriars bridge,
down the river near St. Paul's cathe-
dral.
In"
White Bread Wholesome
That white bread is a wholesome
food is the opinion expressed by spe-
clalists of the United States Depart-
ment of Agriculture and five national-
ly known authorities on nutritional
problems. The views of this group,
headed by Dr. A. F. Woods, director
of scientific work of the department,
are expressed in part in a statement
based on the scientific facts regarding
breads made of white flour and of
whole wheat flour: White and whole |
wheat breads are both wholesome
foods. They are among the most im-
portant and cheapest sources of ener-
gy and protein in the diet.
A Diplomat
That a certain young man is wise
peyond his years was proved when he
paused before answering a widow
who had asked him to guess her age,
“You must have some idea,” she
said.
“1 have several ideas,” sald the
young man, with a smile. “The only
trouble is that I hesitate whether to
make you ten years younger on #c-
count of your looks, or ten years older
on account of your brains.”
FEED
We Offer Subject to Market Changes:
per 100lb
Hecla Scraich Feed ................ 2.30
Wayne 32 per cent. Dairy ...... 2.60
Wayne 24 per cent. Dairy ... 2.50
Wayne 20 per cent. Dairy........ 2.30
Wayne 16%Dairy Ration ...... 2.00 |
Wayne Egg Mash ................... 2.90 |
Wayne 189% Pig Meal .. 2,75
Wayne 289 Hog Meal .......... 2.95
Wayne Calf Meal.......... 4.25 |
Rydes Calf Meal.........ccoocuemmne 4.50 |
Ball oii iiiiniditaiearadine 1.70
AMAdAs nL a 1.90
BoiMidds o.oo, 1.70
Corn and Oats Chop .............. 2.20
Cracked COT ....cccniioieons 2.50 |
Corn CHOP ......cceoreresennnennseees 2.50 |
Flax, Meal... ..... 2.40
Linseed oil meal ..................... 2.80
Cottonseed Meal ..........ccccccceeeneen 2.60
Gluten: Feed ........................oeeonne: 2.40
Alfalfa meal .............. 2.25
Alfalfa loaf meal .............. 3.25
Beef Scrap or Meat Meal...... 4.00
Hog tankage ............. 2.70
Oyster Shells ............................ 1.00
Mica Spar CGrit...................... 1.50
Stock Salt... i. 1.00
Common Fine Salt................... 1.25
Menhaden 559% Fish Meal..... 4.00
Bone Meal ..............mmiee 3.25
Charcoal ............ 3.00
Dried Buttermilk .. -—- 9.50
Dried Skim Milk .......cccccoooeeeeee 9.00
Pratt’s Poultry Worm Powder 10.00
Pratt’s Poultry Regulator... 9.00
Cod Liver Oil, cans gal........... 1.80
Cod Liver Oil, bulk gal... 1.80
14 bbl. 1st Prize Flour ..... .... 1.60
14 Bbl. Pillsbury Flour............ 1.90
Orders for one ton or more de-
livered without extra charge.
We make no. charge for mixing
your own rations.
Your orders will be appreciated
and have our careful attention.
A. F. HOCKMAN
Feed Store—28 West Bishop St.
Phone 93-J
Mill—Hecla Park, Pa. Phone 2324
Relieves a Headache or Neuralgia in
80 minutes, checks a Cold the first
day, and checks Malaria in three
days.
666 also in Tablets.
CHICHESTER S PILLS
Ladies! Ask Jour D, for
Bins er Nl
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D. you have to
move your chair
to read comfort-
ably at night?
Not if you have
plenty of porta-
ble lamps and
good general
illumination in
your livingroom.
WEST
PENN
POWER CO
BETTER LIGHT MEANS
ADDED COMFORT
Fine Job Printing
A SPECIALTY
at the
WATCHMAN OFFICE .
There is no style of work, from
the cheapest ‘“‘Dodger” to the
es
BOOK WORK
that we can mot do in the most
satisfactory manner, and at Prices
consistent with the class of work.
on or co with this
® wk
IRA D. GARMAN
JEWELER
1420 Chestnut St.,
PHILADELPHIA
Have Your Diamonds Reset in Plantium
74-27-t1 Exclusive Emblem Jewelry
Employers,
This Interests You
The Workman's Compensation
Law went into effect Jan, 1,
1916. It makes insurance com-
ulsory. We specialize in plac-
Pe suct insurance, We t
Plants and recommend Accident
Prevention Safe Guards which
Reduce Insurance rates,
It will be to your interest to
consult us before placing your
Insurance,
JOHN F. GRAY & SON
State College Bellefonte
WE FIT THE FEET
SERVICE OUR SPECIALTY
or BUEUEUELUELUELUELUEUELUEUELELUELUS
Baney’s Shoe Store
WILBUR H. BANEY, Proprietor
80 years in the Business
BUSH ARCADE BLOCK
BELLEFONTE,
COMFORT GUARANTEED
PA.
SPECIAL ORDERS SOLICITED
P. L. Beezer Estate.....Meat Market
433
A MEALTIME SUGGESTION.
Meat! What family menu would
be complete without this essen-
tial part of a good dinner.
Meat builds health and restores
energy. We always have the
various kinds of meats that are
most wanted. All are of prime
quality—fresh, tender and fla-
vorful.
Telephone 668
Market on the Diamond.
Bellefonte, Penna.