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MEYERSDALE COMMERCIAL, THURSDAY, JUNE 6, 1929
America in Lead as User
of Labor-Saving Devices
Stewed Chicken in 35 Minutes
Most Economical Way Is to Cook Bird in Steam
Pressure Cooker.
READY IN~
10 HOURS
4HOURS 2% HOURS
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quent intervals.
it is usually larger, which is
‘upon the way it is cooked.
six o’clock meal.
Hand-Tasks Still Popular in
4 Europe; Continent Has
Yet to See Its First Suec-
tion Cleaner for Heating
Plants and Chimneys.
escape.
Americans traveling in Europe, and
residents of this country whose early
lives were spent abroad, think of the
Old World as more than the site of
light dessert,
A stewed chicken has many reasons for appearing on the table at fre-
Not only fe it less expensive than a roasting chicken, but
an advantage for the big family, Alse, cooking
a chicken this way provides an abundance of rich, delicious chicken broth
which can be made the foundation of another meal.
But stewing a chicken takes so long, women often say. That depends
If a fireless cooker is used, ten hours will he
required. This means putting the chicken on at eight in the morning for a
Then there is the old-fashioned stewing kettle. This method takes only
four hours, but care must be taken that it daes not boil dry. Moreover, the
escaping steam allows a great deal of valuable mineral salts and flavor to
Stewing a chicken in a waterless cooker is an improvement in time over
the other two ways, since it réquires only two and a half hours, but the
most rapid and economical way of all is to cook the bird in a steam pressure
cooker, which takes only thirty-five minutes.
. the chicken is thoroughly cooked and tender and ready to serve by six-thirty.
None of the flavor will be lost. The saving in fuel cost will be from a fifth
to an eighth that of cooking by the other methods.
At the same time, peas and potatoes can be cooked in separate dishes
above the chicken. Serve am aspic or tomato salad with this dinner and a
Put on at five minutes of six,
(©, National School of Pressure Cooking.)
superb museums and art galleries, his-
‘torfcal and religious shrines and mag-
nificent pleasure places.. They also
dwell upon its quaint and picturesque
ways of doing things, and the prev-
alence in everyday affairs of survivals
(1) The typical English chimney-sweep, and (2) here’s one not so typi-
MAGNETIC MILKER PLEASES
COW; SAVES WORK, MONEY
ical—Mrs. Hannah Poole of Hollywood, Worcestershire, (not California!) the
of medieval manners.
Ancient cottages and manors—such
as Haddon Hall where Dorothy Man-
ners lived her high romance, and the
delightful farmhouses of France, from
the crevices of whose thatched roofs,
moss and wild flowers grow—present
a delightful contrast with the mechan-
only woman who ever took up this ancient craft; she does it to support her- | |
self and her aged father. (3) Swiss sweeps wear silk hats—just because isa
they always have. (4) This is the giant vacuum cleaner, modern America’s
improvement upon the old-world sweep. (5) And this is how a crew of Ger.
man chimney-cleaners appear as they set out for a day’s gambol over the
housetops.
Re ! he
working through 2 “snake” formed. of States. Suction cleaning removes ob- |.
ical-looking, “slick brand-new” dwell-
ing house in this country, ;
Wood: and stone still.are carved by
+hand, and the smith still beats gut
graceful shapes in iron, for the embel-
lishment of the home; and, despite the
encroachment of the machine age,
many things which modern America
accomplishes mechanically still are
arts of handicraft in Europe.
Old “Sweeps” Picturesque.
But, while all this has the great ad-
vantage of age-old picturesqueness, it
has disadvantages, too.
there is the matter of chimney clean-
ing. In America the giant vacuum-
cleaning mackine has all but supplant-
ed the old-time chimney sweep, where-
a8 in Europe this dirty but extremely
necessary job still is done entirely by
manual labor. :
Any morning the American traveler
in Europe, be he in England, Germany,
Switzerland or anywhere else, may
‘see one or more of these strange fig-
ures In black hood, silk hat or tall-
peaked cap, with brooms and brushes,
ropes and rods over their shoulders,
ladder and soot bag under arm, saun-
tering down the street, calling their
trade to the housewives.
Elsewhere on this page are shown
pictures of chimney sweeps of several
European countries. By way of con-
trast, also, is printed a photograph of
one of the thousands of mechanically-
operated giant “chimney-cleaning
blimps” used throughout America,
which does everything that any chim-
ney sweep can do and a great deal
more quickly and efficiently.
The Holland Institute of Thermol-
ogy describes the suction cleaner for
heating plants as an enlarged edition
of the household vacuum cleaner
adapted to the heating field. Usually
it consists of a 40-horse power motor,
mounted on a truck, a huge, canvas
bag, and what appears to be many sec-
tions of flexible stovepipe.
The motor operates a fan which,
For instance, |
Keveral sections of pipe attached to
first one and then another of the heat-
ing plant epenings, draws the accumu-
‘lated dirt and soot out of the heater
‘into the huge bag, which is then taken
"to the city dump ard emptied. The suc-
tion method is the best yet devised for
cleaning both chimneys and heating
plants, because it reaches the many
nooks and. crannies in the modern
heating system that are beyond the
reach of human hands. But one of
the larger types of cleaners should
be used for best results, since a small,
improvised affair may lack both motor
power and suction to do a spick-and-
span job. ©
Motor-created suction not only
cleans the entire heating plant more
completely and thoroughly than is paos-
sible by hand, and does it in a frac-
tion of the time required by the man-
ual method, but also does it without
fuss, muss, dust or dirt—even while
the decorator or laundress is working.
if that Is desired.
Soot Proves Costly.
Dirty and sooty heating plants are
fuel wasters. With hot water and
steam boilers, soot covering the boiler
heating surfaces means loss of fuel.
Soot-covered surfaces keep the heat
away from the heat pipes so that it
is wasted out of the chimney. Tests
by the United States Bureau of Stand-
ards have shown that one-eighth of an
inch of soot on the heating surfaces
of a central heating plant will reduce
the plant's efficiency 28 per cent, while
one-quarter of an inch will cut it
down fully 48 per cent. So a thor-
ough cleaning of the heater can easily
save one or two tons of coal in the
course of a winter.
Soot and obstructions in the heater
and chimney interfere with efficient
heating and are a source of fire haz
ard. Defective flues and heating
plants comprise one of the chief
causes of fire ioss in the United
A Little Secret
.
learns about cooking under pressure
instead of the old-fashioned open-
kettle method. With the pressure
cooker, the entire meal is cooked at
one and the same time and everything
the heating plant increases until it
(structions, brings to light defects in
‘the furnace, smoke pipe or chimney
.and discloses any fire danger there.
4A thorough cleaning of the furnace |
puis the finishing touch on the spring
"housecleaning. A dirty and sooty
‘heating plant makes a house difficult
to keep clean and raises the cost of
cleaning it. In the ordinary house
three-fourths of the dirt comes in from
the outside atmosphere through cracks
around windows and doors, and one-
quarter from the heating system.
Lightens Housekeeping Load.
When the heating system is defec-
tive, however, the amount of dirt from
equals the amount that comes in
through the windows. Cleaning of the
heating plant saves labor in dusting,
lowers laundry costs, preserves hang-
ings and furnishings and reduces the
necessary frequency of changing wall
and ceiling decorations.
Spring rains seeping down the chim-
ney onto the soot-laden smoke pipes
will corrode and ruin them. Remov-
ing the soot by the suction method
minimizes this damage. Gen
An erroneous, though popular, im-
pression is that a heating plant in
which some other fuel than coal is
used does not get dirty and dusty. Oil
leaves a greasy and grimy deposit on
the inner parts of the heating plant,
and so does gas. The vacuum proc-
ess is effective . In removing these
drawbacks to heating-plant efficiency.
' Thus, on the score of economy in
fuel and labor, and as a lightener of
the housewife’s labor, the modern me-
chanical heating-system cleaner repre-
sents the march of progress away
from the hand methods of the old
country chimney sweep. That is why
countless American women have the
suction cleaner spend an hour or so
on their premises and then dismiss all | |
worry about the heater until the next
fall.
making up the menu—what fun it Is!
First she decides what is to be the
main course of the meal and finds out
in the cookbook how long this will
take in the pressure cooker. Then
New York—The milking machine,
which has saved labor, reduced expense
and increased production on countless
farms, is about to make the milking
Job still easier and more profitable.
This is indicated from an announce-
ment made here of an invention to milk
the American cow by magnetic force.
After exhaustive research and tests,
a device hag been perfected, according
to Ralph Stoddard of the De Laval
Engineering Laboratories, which will
triple the speed of milking the dairy
herd, provide pulsations that will al-
ways be the same, and actually milk
cows better than they can be milked in
any other way. .
“Through the use of the electro mag-
net, railroads operate complicated
signal systems that assure safety and
swift operation of trains,” said Mr.
Stoddard. “In the great pipe organs,
eleetro magnets control the hundreds
of valves. In the telegraph, telephone,
steel and ore cranes—wherever posi-
tive control, lightning speed and de-
pendablity are needed—the electro
Homes Can Have Healthy
Air Without Big Expense
While 50 years ago it was believed
that the only demand for correct
ventilation was that the air be free
®
for the Bride
she selects her vegetables and dessert,
t j is automatically ready together. And Sebel _. esas
se an ehold ! e meal is planned.
All Items of Meal Finished 4 to balance the food values properly, a
Together If Cooked ; salad is required, that can be prepared
while the pressure cooker is doing its
Under Pressure. job and the worker has nothing to
stir or to worry about, and it is then
put back on the ice for chilling.
When the time is up, everything is
perfectly cooked and ready for the
table. The dessert can be left in the
cooker, if it is meant to be served hot,
or placed outside to cool.
This, of course, is only a short chap-
ter in the story—one almost says the
romance—of pressure cooking. There
are the economy of time and fuel, the
ability to use cheaper cuts of meats,
the retention of the fuli flavor of veg-
etables and of all those precious vi-
tamines we have been warned to save,
fewer pots to. wash. With all these
wonderful features, isn’t it surprising
that the bride doesn’t have as many
pressure cookers displayed on her
gift table as she has cut-glass vases
and silver candlesticks} :
from carbon dioxide, the Holland In-
stitute of Thermology of Holland,
!Mich., points out that present stand-
‘ards place emphasis upon air-supply,
temperature, relative humidity and
air-motion.
Adequate air-supply means that ev-
ery room receives 30 cubic feet of
air per minute for each person in
it. Proper temperature is generally
‘held to be from 68 to 70 degrees.
With this, a relative humidity of
about 40 per cent should be main-
tained. Finally, the air should be
kept in constant circulation.
The modern type of “super-circu-
lating” heating system completely
changes the air in each room from
four to six times an hour, giving
_more than the required 30 cubic feet
of air per minute per occupant, and
keeping it in moderate motion con-
stantly. It also embodies an automat-
ic humidifier, which makes the hu-
midity standard easy to maintain,
The bride’s complaint—who has not
.heard it dozens of times?—is always:
“I can cook separate things all right
but how does one ever learn when to
put the different parts of a dinner on
80 that they all get finished together
or ready at the right time!” Genuine
despair rings in her voice, and no
wonder, because such knowledge or-
dinarily takes years of experience and
is the mark of tge expert.
In fact many women keep house for
years and never really get the knack
of having everything ready at just the
right time. As a result, the food is
cold or some of the dishes are under-
done und others overcooked, and the
family keeps right on suffering, with-
out ptrhaps even knowing why.
: Happy the bride, then, who
(©, National School of Pressure Cooking).
A Complete Meal Cooked at Once.
early heat.
and, of course, it supplies adequate |
The Milking Job Made Easy and Pleasant by the Magnetic Milker.
magnet is used. We have now applied
this same principle to the mechanical
milking of cows in a way that will in-
crease efficiency on the farm, save
money and make cows happier so they
will yield more.
“It is a well-known fact that a cow
is more contented, will give more milk
and quicker, if it is milked by the
same man every day. It is necessary
to please the cow to get the most milk,
and it has been found that certain
stimuli or methods of milking are most
pleasing. The new magnetic device
will milk the cow with the same touch
the year round and will speed up milk-
ing operations, for one man with a
magnetic milker will do the work of
three hand milkers.
Among the benefits to the farm, Mr.
Stoddard pointed out that generally
speaking, the magnetic milker saves
half the time of milking, which in the
aggregate will mean the saving of
millions of dollars, or millions of ex-
tra hours for doing other farm work
and for rest and recreation.
Babson Commends
Home Cooling Idea
Roger Babson, internationally fa-
mous economist, predicts that in the
near future automatic cooling of
homes will be recognized as a stand-
ard thing in this country.-
“Experience with automatic heating
and mechanical refrigeration,” states
a recent issue of Babson’s Reports,
“has developed to the point where
new homes are now being built in
which the temperature can be auto-
matically controlled all the year
‘round. This will also include keep-
ing the rooms at the proper humidity.
“Automatic cooling has for some
time been successfully operated in
theaters and department stores. In
extending it to smaller buildings, both
industrial and domestie, it is simply
applying and extending the principles
of electric and gas refrigeration
which are proving increasingly popu-
lar.”
In line with this forecast, says the
Holland Institute of Thermology, Hol-
land, Mich., the latest development in
the warm air heating industry is the
“super-circulating” system which pro-
pels cocl air through the house in
summer as well as warm air in winter.
aGHO0LS ADOPTING
PRESSURE GODKER
Proves Solution of Rural
School Children’s Warm
Lunch Problem.
Getting a hot dish for the children’s
lunch in rural school, is a problem
that has been worked on by parents,
teachers and school boards alike, be-
cause they all realize how much good
this can do the children, especially in
severe weather.
Its simple solution is found when a
pressure cooker is added to the school
equipment, because in this way the
food can be prepared quickly, inex-
pensively and without adding a lot of
extra work and responsibility to the
teacher.
Soup is one of the best hot dishes
to serve because it takes the place of
a beverage and at the same time af-
fords a great deal of nourishment.
The bowl of soup should, of course, be
supplemented by the child’s, own lunch
box from home, with its sandwich,
fruit and nuts. Bake beans are also
good cooked this way.
Before the close of school the teach-
er will ask some three or four chil-
dren io bring some one item each te
contribute to the soup-pot—a soup
bone, a vegetable chopped up, some
beans soaked overnight, or whatever
tomorrow’s soup may call for. The
parents’ co-operation must first be
won before this program can be start-
ed, and then care must be taken to
‘see that the children are called on for
supplies in rotation. Staples such as
salt and other seasoning can be kept
| on hand.
In the morning the ingredients are
placed immediately in the cooker and
thirty minutes before the soup is to
be served the pressure cooker is put
on the fire—over the stove if there is
no other heat available. By using the
pressure cooker soup which would
otherwise require several hours sim-
mering can be prepared in half an
hour and all the mineral salts and
vitamines will be preserved instead of
boiled away. -
The resourceful teacher will have
no difficulty in getting the children in-
terested in helping and will make this
an opportunity to teach them lessons
in co-operation and personal respon-
"sibility as well as the more concrete
lessons of simple cooking, the ele-
ments of food chemistry and the
necessity for right eating. The in-
creased alertness and attentiveness
of her well-nourished pupils will more
‘than repay the costs and effort in-
valved.
(©, National School of Pressure Cooking.)
NO ODOR TO FISH
COOKED WITH A
PRESSURE COOKER
The sensible woman gives her fam-
ily fish at least once a week, both in
the interests of variety and because
it is rich in mineral salts, phosphorus
and calcium, which are builders of
bone and teeth. From the house-
wife’s point of view the chief objec-
tion to cooking fish is the odor which
she is accustomed to associating
with it.
These difficulties, according to the
National School of Pressure Cooking,
are overcome by cooking the fish in a
pressure cooker. There will be no
odor, either escaping into the room or
affecting other food in the cooker atthe
same time. Furthermore, all the deli-
cate flavor is retained as well as the
life-giving mineral salts, and the flakes
will be solid yet tender. Much of this
is due to the brief space of time re-
quired for cooking under pressure,
which also means a considerable fuel
economy. Again, many of the tiny
bones which are apt to make fish eat-
ing a wary occupation are so gela-
tinized by being cooked in this way
that they can be safely eaten without
noticing them.
Any fish which you could normal-
ly bake is better done in your
pressure cooker. First see that it
is thoroughly clean. Then season
and wrap in a strip of clean
cheesecloth and place in the in-
set dish of the cooker. Peeled pota-
toes may be put in the same dish.
Fill the cooker with warm water up
to the rack, put in the inset dishes
and fasten the cover properly in po-
sition. For three pounds of fish cook
12 to 15 minutes at 15-1bs. pressure,
and your fish is perfectly done and
ready to serve.
A complete and well-balanced meal
of fish, potatoes, buttered beets and
steamed apple pudding can be pre-
pared in a pressure cooker at one tire.
Page Three
STATE CONVENTION
—OF THE—
CHURCHES OF GOD
WHICH WILL CONVENE AT
Edgewood Park, Somerset,
Pa.
—BEGINNING—
June 28th, at 7:45 P. M.
and continuing through the entire
days of JUNE 29th and 30th
Beds provided free for visitors.
Meals and lunches served at reason-
able prices in the park kitchen.
Delegates from Pa., Del. and Md.,
will be present with inspiring ser-
mons, testimonies and songs. Two
spirit-filled quintets and a widely
known soloist will sing at intervals.
Divine Healing Services at the
church, located on highway between
Somerset and the park, each morning
at 5:30.
Automobile protection.
PROGRAM
Pianist—Mrs. Leslie Heskett
7:45—Song Service
Address—E. P.
8:15 — Welcome
Kimbal, Pastor
8:456—Sermon, Unity—R. H. Walk-
er
9:15—Sermon, The New Birth—
W. B. Owens
9:40—Altar Service
June 29
8:30—Song and Prayer Service
9:00—Call of Churches and Re-
sponse .
1. Boynton, Pa. .H. W. Poteat,
Pastor
2. Boswell, Pa., L. T. Langston,
Pastor
3. N. Philadelphia, Pa., J. W.
Rowley, Pastor
4. Reading, Pa., Robert Seyda,
Pastor
5. S. Philadelphia, Pa., J. R. Gallo-
way, Pastor
6. Belvedere, Del., W. S. Smith,
Pastor
7. Wilmington, Del., W. B. Owens,
Pastor
8. Somerset, Pa., E. P. Kimball,
Pastor
9. Man’s Choice, Pa., J. A. Wilson
10. Seaford, Del., Vesta Swanson,
Norristown Church, A. Shelton, Pas-
tor
11. Special Song from Maryland
Delegates i
11:00 A. M.—Sermon, Advice
Ministry—H. O. Harris
11:40—Sermon, “We Would see Je-
sus”—L. T, Langston :
12:00—Noon
1:15 P. M.—Song and Prayer !
1:30 P. M.—Sermon, Preparation
for Ministry—A. L. Smith
1:50 P. M.—Sermon, Divine Gov-
ernment—D. M. Donovan t
2:20 P. M.—Sunday School Lecture
—IE. C. Branner
2:45 P. M.—Sermon, Prayer—J. R.
Galloway
3:16—Sermon, Promptness in God’s
Service—Harold Long
Lo
3:45—Sermon, Philemon 8:14—
J. W. Rowley
4:15—Adjournment No
7:00 P. M.—Songs and Prayer
7:30 P. M.—Sermon, The Contrast
Between the Works of the Flesh and
fhe Fruits of the Spirit—E. P. Kim-
a
8:10. >. M.—Sermon, The Remedy
for Sin—W. S. Smith
8:40 P. M.—Exhortation,, H. W.
Poteat, followed by Altar Service
June 30th
8:30—Songs and Prayer
9: ermon, Fishers of Men—
A. Thompson
of God—
9:30—Sermon,
E. R. Williams
10:00—Sermon, What Wilt Thou
Have Me Do—Vesta Swanson
10:30—Sermon, Bible Dress Pat-
terns—Mrs. A. L. Smith
11:00—Sermon, The Christian’s
Cost of Duty—H. W. Poteat
11:30—Sermon, Humility—dJ. A.
Power
Wilson
12:00—Noon
1:15 P. M.—Sermon, “Jesus Came
Not to Be Ministered Uuto, But to
Minister”——J. M. Caruthers
1:45 P. M.—Sermon, Prov. 4:26—
Leslie Heskett
2:15 P. M.—Sermon, Obedience Bei-
ter than Sacrifice—A. R. Martin
:45 P. M.—Sermon, Church of God
—A. Shelton
3:15—O0ld Fashioned Testimony
Service
4:15—Adjournment
7:00 P. M.—Song Service
7:30 P. M.—Sermon, The Need of
the Hour—Robert Seyda
8:15 P. M.—Evangelistic Sermon—-
H. O. Harris
9:00 P. M.—Altar Service
H. W. Poteat, State Overseer in
Charge
TWELVE-PASSENGER FORD
PLANE TO ARRIVE FRIDAY
AT AIRPORT IN SOMERSET
C. W. Duppstadt, president of the
Duppstadt Airport Co., announced
that the visit of a big 12-passenger
Ford airplane to the Somerset field
has been postponed from Wednesday
to Friday and Saturday. Pilot Liten-
berger of the Pennsylvania Airways,
Pittsburgh, will bring the big plane to
Somerset for a demonstration.
The pilot visited the Somerset air-
port last week to examine the field.
He pronounced the field in excellent
shape for the use of the big 12-pas-
senger plane.
HOLD SERVICES ON BRIDGE
Soldier dead of Rockwood and vi-
cinity were honored Memorial day.
Preceding the decoration of the
graves of the soldiers in the Union
and I. O. O. F. cemeteries at Rock-
wood, a short service was held on the
bridge which spans Cox Creek for ail
former men of the sea service. "The
Rockwood post of the American Le-
gion was in charge of the day’s ac-
tivities.
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