ee eS a SB
A STUNT AS DUMB
AN wh DESERVES
JAY, THAT MONEY
Ou LEFT ON THE 7
DRESSER THIS MORNING }
WAS OR ¥ PENT
OW, 1 JUST
NANTED wo MAKE SURE
-- THERE WAS $202
MORE THAN YOu
| USALLY LEAVE --
mp3 SPENT
2?
HERE Y' ARE, BUD!
= MAKE {T A GOOD
SWIFT ONE. WILL
YOU , PLERSE
i 3
4 SPORT GRAPHS &
Not a Strike Out Record
Not often do two major league
teams struggle through twelve innings
without a strike-out finding its way in
to the box score. With five pitchers
seeing action, the Chicago White Sox
and St. Louis Browns engaged in an
overtime game the other day and not
a man was retired on strikes. ) The
White Sox won 10 to 8. Thomas,
Faber and McKain pitched for the vic-
tors and Stewart and Kimsey for the
losers.
Former Team-Mates Now
J Rivals
Team-mates. only a few weeks ago,
when they helped the University of
Pennsylvania nine carry off the title
in the Eastern Collegiate League,
‘Walter Masters and Jim Peterson are
likely to face each other in a major
league hurling duel before the season
is over. Both appeared in the box
score on the same day recently when
the A’s and the Senators engaged in
a short series. .
Peterson, now with the Athletics,
took the mound for an inning in two
games against the New York Yankees
and held them scoreless and hitless,
and struck out one man. Masters also
® enn /
~ pitching for an inning, relieving Mar-
berry against the Boston Red Sox. He,
too, was unscored on, but allowed one
Keeps His Head
. For some reason or other Firpo
Marberry, Washington pitcher, has it
in for Al Simmons of the A’s. In a
game at Philadelphia recently, Mar-
berry shot three fast balls at Simmons’
head, causing the batter to sprawl to
the ground to avoid being hit.
When Simmons was finally given]
his base on balls, he took a little time
out to tell Firpo what he thought of
his dusting off process. Marberry be-
came enraged, threw down his glove,
and invited Al to fight it out right
there. Needless to say Simmons held
L his head and paid no attention to the
Thig Texan.
‘I'm glad I kept my head,” Al said
after the game. “If I had clashed
with Marberry I would have been set
down for 10 days and our pennant
chances would have been hurt. And
Marberry would have missed only two
games as he only pitches about every
fourth or fifth day.”
One of the most startling comebacks
in baseball this season is that of
Waite Hoyt, formerly of the New York
Yankees and Detroit Tigers. As a
member of Connie Mack's Athletics,
Hoyt has won four straight games and
is relieving the pressure on the Phila-
delphia hurling staff.
The A's released Outfielder Jim
Moore. And the Chicago Cubs dropped
geles. Just two Moore outfielders who
wouldn’t do. Ouch!
The Giant’s pennant drive seems to
have been detoured onto a merry-go-
round. The Giants continue to circle
the league cities, but they are not
getting anywhere. /
/
Rogers Hornsby, third baseman.
That's the way the Cub lneup has
been reading. But don't be too thrilled.
Roge is an old hand at that bag. He
toiled at that base in 83 grames in
1916 and 72 in 1919 for the Cardinals.
And he’s been playing the ‘sack , as
though it hasn’t been 10 years since ‘he
last tried it.
DID YOU KNOW THAT?
Babe Ruth finally had to put on
ankle braces the other day, when he
swung ‘and missed and strained his
thin ankles, and was limping. Lou
Gehrig hit three home runs’ in three
consecutive games recently. Lefty
O’Doul raised his batting mark 99
points within a month of play, and the
Robins ‘came right up during that
month. Tillie ‘Walker, former slugger
of the A’s, is reported to be jill and
broke at his home at Limestone, Tenn.
Besides receiving the largest salary of
any baseball player, Babe Ruth has
also participated in nine world series,
six with the Yankees and three with
the Boston Red Sox. Baseball says
Gabby Street of the Cardinals, is
pretty much like a poker game. Some-
times you can win with a pair and
other times you are topped when you
hold a flush or a full house. Right
now, however, he’s wondering if he’s
holding the ace in the hole. Ossie
Bluege, the Senators third baseman,
who is called ‘Noisy” by his team-
mates because he has so little to say,
Minerals In
Cattle Feeding
By Dr. John M. Evvard
In the fattening of cattle it has been
our experimental experience that the
feeding of properly selected minerats
has been a paying proposition.
The addition of from one-half to an
ounce or mere of minerals per head
daily, the allowance depending upon
the weight of the cattle and character
hit.
~ :
Outfielder Johnny Moore to Los An-
was fined $10 by Umpire Brick Owens
Wf) {
FOOD FOR THE NORTH-
POLE SUBMARINE
HEN the submarine “Nau-
tilus” dives beneath the ice|
floes on its perilous under-sea
voyage to the North Pole while
two continents hold their breath
for the outcome of the amazing
expedition, Captain Sir Hubert
Wilkins feels confident that one
great hazard will have been
eliminated—the problem of food.
“Food has caused leaders of ex-
peditions more trouble than all
the great dangers and hazards
they meet with in new and unex-
plored territories,” Sir. Hubert
said in a recent radio talk. “Some-
times, too, in the tropics, if one
should happen to get stranded on
a cannibal isle, as I did in 1925,
and where a nice fat, white
stranger was considered an edible.
diet, there is some worry as to
what the other fellow wants to
eat. But usually explorers are
concerned meostly about their own
meals.”
A Whale of a Story
The inadequacy of an arctic
diet, however, is an old story to
Sir Hubert. He told this incident
of former shipwreck and near-
starvation:
“We were practically, but not
quite out of food, we had a little
seal blubber and a strip of rein-
deer hide sleeping-bag left. We
would dip the reindeer-hide (hair
and all) in the blubber and swal-
low it. What the hair”lacked in
food value it made up for in bulk
and it at least helped to tighten
our belts. Then we came to a
whale carcass lying under the ice
near a beach. We removed the ice
and used some of the whale meat.
In our condition it tasted fine. We
were alarmed, however, when a
few days later we met a whaler
who lived in those parts and he
told us that he had killed that
whale four years before.
“But most of these things hap-
pened to me before modern dieti-
tians began to study values, vita-
mins and such things. Nowadays,
when one goes exploring, it is
possible to call up the profes-
sional staff of an up-to-date sup-
ply house and have them provide
you just the things required. That
is what we have done.
400d for the Nautilus expedi-
tion wag .planned under the direc-
tion of Dr. Lafa ete B. Mendel,
and analyzed by
In all, there are on t
—carefully selected for i
of proteins, carbohydrates,
calcium, iron, roughage and vi
mins. Wherever practical, canned,
cooked foods were chosen to con-
necessary nutritive value. Three
tons of food are being stored in
the submarine, and seven tons
will be shipped to Bergen, Nor-
way, where it will be picked up
by the crew.
Canned Foods Solve Problem
Since storage space is limited
on a submarine and great. care
must be taken to protect the food
supply against dampness, practi-
cally all ‘of the food has been
packed in special containers. The
butter, for instance, is canned and
hermetically sealed; flour is in
vacuum tins—as are the raisins
and nuts. Even the matches are
in cans. Very small containers
are used in many instances so as
to be stored in every available
space.
Looking down the food list, de-
signed to last the crew for six
months, are such items as: 3,000
pounds of meat; 1,300 pounds of
butter; 3,700 pounds of bread and
cereals: 1,400 pounds of sugar;
1,600 pounds of canned fruits;
2,000 pounds of canned veg-
etables; 700 pounds of vacuum-
packed coffee, large quantities of
raisins, nuts, peanut butter,
sauces, cheese, milk and relishes
—even pickles and marmalade.
The meats include canned ham,
corned beef, chipped beef, bacon,
iced ham, boneless chicken,
are codfish, kippered herring
serve fuel and water and to supply
and camged salmon. Other protein
foods include condensed, powdered
and evaporated milk, American
cheese, assorted nuts, peanut but-
ter, butter and lard.
Bread, cereals, syrup and sugar
are all packed in tins. The fruit
supply includes canned pineapple,
grapefruit, loganberries and pump-
kin; and the vegetable list such
canned foods as tomatoes, peas,
corn, spinach, pork and beans, red
kidney beans and baby limas.
Beverages—coffee, chocolate and
tea—are all packed in vacuum
tins, so that ‘twenty thousand
leagues under the sea” hungry
explorers can enjoy the same
fresh blend of beverage that the
man at the home breakfast table
drinks, as he reads newspaper
stories of the great adventure.
Good Health and Good Spirits
Captain Wilkins believes in
good food for good results. “A
crew disgruntled with -their food
will not produce the best results,”
he says. “The adequate food we
can now offer the men either on
board a ship or while sledging or
tramping over ice is of a kind to
keep them' in both good health
and spirits.”
Both good health and good spir-
its are obviously necessary for the
undertaking as Wilkins describes
it in his recent book “Under the
North Pole.” The staff will “go
ashore” on the ice fields and walk
about for study. They will meas-
ure temperature gradients of the
water; they will take water
samples and tiny samples of
animal and plant life at varying
depths. They even plan to weigh
the earth by measuring the grav-
ity pull with a right-angle check
at the North Pole.
The hazard of food eliminated,
perhaps the greatest danger to
the Nautilus is that it is equipped
with twin propellers, likely to be
broken off in ice snags. Vilhjal- -
mur Stefansson, in his introduc-
tion to Wilkins’ book sums up the
much-discussed propeller problem
in a paragraph—a paragraph in
the matter-of-fact language of the
explorer, the very casual tone of
which leaves the stay-at-home
reader to marvel at the viewpoint
of the dauntless explorer:
“Captain Wilkins has not the
money to design and build a new
submarine and so is working with
what he can get, thinking that the
risk, although great, is not beyond
the risks he has so often taken
both in war and peace. Nor does
he think that, considered more ab-
stractly, the risk is dispropor
tionate to what science stands hi
gain.”®
Favor Getting a
Puppy to Buying
"a Mature Dog
Hints on Care and Train-
ing Given by Kennel -
Foundation.
\
Dog or puppy?
The choice of one or the other
must be made by everyone who
contemplates adding a canine pet
to his household, states the Chap-
pel Kennel Foundation, Rockford,
Illinois. While some prefer a per
fectly-trained grown dog, most peo-
ple are inclined to agree with Al-
bert Payson Terhune that a puppy
is more desirable, For one thing,
a puppy does not cost as much as
Eating Is the Biggest Thing in a
Puppy’s Life. x
a grown dog, and its future is en-
tirely in your own hands.
Eating is the biggest thing in a
puppy’s life, and what and how he
eats will either make or break him,
according to the Foundation. “Lit-
tle and often” is probably the best
rule of successful puppy training.
Feed four or five times a day from
weaning timew«till four months of
age and no more than four times
a day at six months. Increase the
ration as you decrease the num-
ber of feedings, but never serve
more than just a trifle over what
the puppy will eat up quickly.
When the average puppy is at the
end of twelve months ready to en-
ter full doghood, he should be get-
ting no more than two meals a
day, and preferably one. If the
puppy does not finish the meal pro-
vided for him, what remains must
be removed in a few minutes and
nothing else should be given until
the next feeding hour.
By nature the dog is a meat-eat-
ing animal, but under today’s do-
mesticated conditions, fresh raw
meat from the butcher's is much
too concentrated a diet. Research
workers who have given thought
to this problem in recent years
have been able to develop scien-
tifically-balanced canned meat
foods which have taken all the
guess out of dog and puppy feed-
ing. They contain all the elements
necessary for proper growth and
development. Both puppies and
dogs especially relish those made
from horse meat. A part of every
puppy’s ration should be some dry
food which has been softened with
milk or water. This may be only
a teaspoonful at six weeks, but
should be increased with the size
and condition of the animal. As
the puppy grows older and its
teeth stronger, dog biscuits in kib-
bled or whole form may be substi-
tuted. The biscuits afford the ex-
ercise demanded by the puppy's
jaw and serve to keep his teeth
clean,
Teach your puppy to eat at a’
regular place and time. Having
regular feeding times will be a
big aid in housebreaking him. Make
it a practice to take him out for a
walk shortly after feeding. ;
one day for throwing saucy words in
the umpire’s teeth, or maybe it was
his plates. Incidentally, Brick is said
to be the only indiactor handler who
ever worked two plates the same day
he had his teeth pulled.
York Yankees remain the only club in
the major leagues who have not been
shut out this season. Since a consid-
erable portion of the campaign is now
passed this is an interesting record.
The New
of ration fed, resulted in a greater
daily gain, a more uniform feeding re-
cord with less “off feed” disturbances,
a better finish at the end of the fat-
tening period, a greater selling value
per hundred weight, and a larger mar-
gin per head fed this, over and above
feed costs.
Surely these advantages accruing
from the feeding of a well compound-
ed mineral mixture carrying the ele-
ments most likely to be lacking in cat-
tle feeding rations, or namely: calci-
um, ‘phosphorus, iron, copper and io-
dine should appeal to even the hardest
minded. After all, a great many so-
called tough minded or conservative
cattle feeders have in recent years
tried out the “mineral way” of feeding,
and a very large percentage of these
farm experimenters have been won
over to mineral feeding because of the
good results secured. %
In fact, considering all the phases of
live stock production, the mineral
feeders in swine raising, because both
classes of feeders ‘stay put” that is,
they “stay put with minerals in their
feeding programs.” They have learned
from the profitable experience that the 3
feeding of properly selected minerals y
| pays good dividends.
Omen
TELEPHONE
YOUR NEWS ITEMS
TO THE POST
cake for breakfast! Oh,
perfect,” you say, “but who has
time to bake it?”
Wait. Take out your watch, and
figure it for yourself. Almost any
breakfast takes a half-hotir to pre-
pare—any “better” breakfast does.
It takes no more than ten minutes
to prepare the coffee cake for the
oven, and twenty minutes to bake
it. While it bakes, prepare the rest
of the breakfast. Arrange your
berries in fruit saucers, your
shredded wheat in cereal dishes,
and bake the eggs at the same
time your coffee cake is baking.
Then let no one announce in
formal fashion “Breakfast is
served.” Say, “Come quick for
hot coffee cake!” and breakfast
felicitously on the following food:
Better Break fasts
Shredded Wheat Biscuits
Baked Eggs
Peach Coffee Cake
Hot Beverage
Peach Coffee Cake: Sift to-
gether one cup flour, one-eighth
teaspoon salt, two teaspoons bak-
ing powder and one tablespoon
sugar. Cut in_three tablespoons
shortenjng. Add one well beaten
egg and three tablespoons milk.
Pat into greased cake pan. Drain
contents of one 8-ounce can sliced
peaches and lay over top, press-
ing slightly into dough. Sprinkle
with one-half cup brown sugar;
dot with two tablespoons butter.
Bake fifteen to twenty minutes in,
hot oven—400 degrees. Serve’
hot. Serves four persons.*
7 THA
ema es "AS, x | \ :
. wr .- | 3
/ 2 3 W i : Li i
4 AZW4 nin
i! = py / ee —
: ;
=
- % SA ol
I 1 i at
= | _
or @
A \
rh ely : aye
EN
¥ ] A
i = 2 if)
66TJOT, home-made peach coffee| Fresh Blackberries with Cream
OW is your arithmetic? If you
add these figures you will
find the sum total is exactly one
dollar. And if you know your
dietetics as well as your math-
ematics, you will find that the
sum total of these foods is a per-
fectly balanced meal.
It follows then, if you are wise
that you will serve this sort of
meal at least one day a week, and
you will be healthy and wealthy
as well. The recipes are tested.
Simple to Make
Celery, Cabbage and Tomatoes:
Have one cup cabbage cut in
fairly large pieces and one cup
celery cut in inch lengths. Cook
separately until almost tender.
A $1 Dinner for 4
~
Drain, add the contents of one 10-
ounce can of tomatoes, salt and
pepper to taste, and one small
sliced onion. Simmer until’ten-
der. .
Blackberry Trifite: Spread
three-quarters cup of cornflakes
in the bottom of a well buttered
baking dish and cover with the
contents of an 8-ounce can of
blackberries from which the juice
has been strained. Sprinkle one
fourth cup of sugar over, dot with
one tablespoon butter, and cover
with three-fourths cup of corn-
flakes. Pour in the blackberry
syrup drained from the fruit, and
bake in a moderate oven—375 de-
grees—for thirty minutes. Serve
warm with light cream.* :