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PAGE SIX
Lost 20 Lbs. of Fat
In Just 4 Weeks
Mrs. Mae West of St. Louls,
Mo., writes: “I'm only 28 yrs. old
and weighed 170 lbs. until taking
ene box of your Kruschen Salts just
4 weeks ago. I now weigh 150 lbs.
I also have more energy and fur
thermore I've never had a hungry
moment.”
Fat folks should take one half
teaspoonful of Kruschen Salts in a
glass of hot water in the morning
before breakfast—it's the SAFE,
harmless way to reduce as tens of
thousands of men and women know.
For your health’s sake ask for
and get Kruschen at any drugstore
—the cost for a bottle that lasts 4
weeks is but a trifle and if after the
first bottle you are not joyfully
satisfied with results—money back.
“0, Geel—
Grandma's
Walking
Downstairs—
a fg
Write for FREE, fully illustrated 24-page
book, “History of RHEUMATISM,” with
chapter discussing germs of rheumatism, to
LDONA CORPORATION
Desk 7, Atlantic City, N. J.
T’ll Tell You Free
How to Heal
Bad Legs
Simply anoint the swollen veins
and sores with Emerald Oil, and
bandage your leg. Use a bandage
three inches wide and long enough
to give the necessary support, wind-
ing it upward from the ankle to the
knee, the way the blood flows in the
veins. No more broken veins. No
more ulcers nor open sores. No
more crippling pain. Just follow
directions and you are sure to be
helped. Your druggist won't keep
your money unless you are.
THE MOUNT JOY BULLETIN, MOUNT JOY, LANCASTER CO., PA.
BULL RUNN = There Are a Great Many Things In This Old World That Are Easy to Start But—Mighty Hard to Stop!
BY CARL ED
pr >
, BY bow ~ THATS JusT The
1 Tne Ive Been LOOKIN
we To Ripe To WORK=
THT Got A
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OWL-LAFFS |
|
|
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a
It was mighty amusing to walk
about town last Tuesday and see
how many Hoover pictures were
displayed in windows and maybe
they didn’t fly next morning.
We have a fellow here who ac-
tually snored so loud that he woke
himself up, but now he’s cured. He
sleeps in the next room now.
A man at Salunga was asked the
meaning of vacuum. He said he had
it in his head but just couldn’t
think of it.
that if
sign
claims
sure
Grant Gerberich
one sits on a tack its a
of an early spring.
That just reminds me that out
around Milton Grove several days
ago the earth trembled, resembling
an earthquake. One of the hunters
from town was out that way and
fell. I don’t know whether it was
the thud or his remarks after the
fall that caused the earh to vibrate
A fellow went to a butcher re-
cently and said the last steak he
bought was like a zero day in July
—very rare.
The butcher said: “The bill you
owe me is like March weather—un-
settled.”
Good Head
Caller: Is the boss in?
New Office Boy—Are you a sales
man, a bill collector, or a friend?
Caller: All three.
New Office Boy: He is in confer-
>
|
LOCATE THE FINDER.
he Sen 40 recover lost §
=! ~the results will surprise you §
Use Our wiNu
enc. He is out of town. Step in
and see him.
Jinks—He cleaned up a fortune
in crooked dough.
Jenks—Counterfeiter ?
Jinks—No, pretzel manufacturer.
I asked a certain business man if
his new stenographer was well fit-
ted for her job.
He said: “Evidently—she
a different suit every day.”
wears
I could never understand why a
certain man out around Donegal
Springs joined a debating society
at his advanced years. I've learn-
ed since he was fitting himself to
converse with his mother-in-law.
gets
wife
There’s a man in town who
awfully tired when it’s his
COMMUNITY SALE
Every Saturday Even.
At Elizabethtown, opposite
Klein’s Chocolate Co.
FRUITS, FURNITURE, DRYGOODS,
ETC.
SPECIAL ATTRACTION
Jack and his Texas Cowboys
No Peddlers Allowed
Sale starts at 7 P. M.
Goods sold on small commission
JAMES J. McLAUGHLIN
nov.9-1t-p
Famous Chincoteague
walt Oysters
=
Ice Cream,
and Confecti
BRANDT BROS.
Mount Joy Street Mount Joy, Pa
HOW ARE YOUR SHOES?
WAIT TOO LONG
ig IN
CITY SHOE-..
REPAIRING CO.
THE BULLETIN
MOUNT JOY |
who does the exercising. He
she exercises her will and he
the work.
says
does
At last they tell me the depres-
sion is over but I suppose they
mean all over the country.
They tell this one on Doc Heilig.
The other day he found a nail in
the tire of his car. When he got to
work with the pliers to remove it
some one heard him say: “Now this
may hurt just a little.”
A woman at Florin said she got
so cold the other night that she
heard her teeth chattering on the
dressing table.
Leading a Better Life
A State health officer in Virginia
relates the story of a farmer who
was delivering vegetables to a pub-
lic sanitarium. A patient saluted
him.
“You're a farmer, ain’t yuh?”
The farmer allowed that he was.
“I used to be a farmer once,” said
the guest of the State.
“Did yuh?”
“Yes. Say, stranger, did yuh ever
try bein’ crazy ”
The farmer never had, and start-
ed to move on.
“Well, you oughta try
the ex-farmer’s parting
"beats farmin’ all hollow.’
it” was
shot. “It
Two women on West Donegal
street in a conversation. One ask-
ed if her husband stays out late .at
night. She replied: “Golly yes. The
other night he didn’t get home till
past January.”
A man from town was at a
tain restaurant eating an
stew when cne
marked: “You
pearl in a stew.”
He remarked: “I’d be darn glad
cer-
oyster
of the clerks re-
sometimes find a
MICHIGAN POTATO CHAMPION
MAKES ANOTHER
J. DeLong Champ, of Champion,
Marquette County, Mich, who in
1931 produced the highest official
yield of potatoes in that section
when he turned out 538 bushels per
acre on a six acre field, has this
season equalled his last year’s rec-
ord. Using again the same fertilizer
which he has used for ten years,
ever since he jumped into the 300
bushel per acre class, Mr. Champ’s
potatoes this year because of their
excellent quality sold for 75 cents
a bushel, twice the current prices
for the usual grades of potatoes.
“Careful cost figures were kept
of labor, materials and deprecia-
tion,” says Mr. Champ. “My actual
cost of growing the crop was 27
cents per. bushel. In other words,
the use of fertilizer cut cost of pro-
duction per bushel in half, due to
the quantity and the quality pro-
duced. I figure every dollar we
spent for fertilizer brought us bet-
ter than $18 in profit.”
Mr. Champ says that he has had
equally startling results in the use
fertilizer on grain and garden
crops.
Autoists Are Urged |
To Act Quickly
NEW PLATES MAY BE USED
LEGALLY AFTER DECEMBER
15—THE RENEWAL NOTICES
WERE MAILED MOTORISTS
With renewal applications for
1933 registration in the mail to 1,-
953,920 Pennsylvania motor vehicle
owners, the Department of Reve-
nue urges prompt return of appli-
cations, properly signed, and accom
panied by a check or money order
for the correct fee.
“There is nothing to be lost by
applying for 1933 plates now,” H.
Richard Stickel, director of the bu-
reau of motor vehicles, said. “If,
prior to January 1, 1933, a transfer
of 1933 plates is desired, no fee will
be charged if the application is re-
ceived in correct form before Janu-
ary 1. Any difference in the re-
quired registration fee will be ad-
justed by either additional pay-
ment by the applicant, or a refund
to him.”
Applicants should be certain they
have sufficient funds in the bank to
meet checks forwarded in payment
of registration fees. Drawing of
checks, when the maker has not
sufficient funds in, or credit with,
a bank, is a misdemeanor, punish-
able by a fine of not more than
$100 or imprisonment not to exceed
two years, or both.
Whenever a check issued in pay-
ment of any fee or for any other
purpose is returned as uncollectible
to the Department of Revenue, the
Secretary of Revenue has the auth-
ority to charge a fine of five dollars
plus all protest fees, to the person
presenting such check to the De-
partment.
Registration plates for 1933 may
be used on and after December 15.
They are valid until and including
December 31, 1933. Registration
plates for 1932 cannot be used af-
ter December 31.
If an application is received for a
motor vehicle that has been junked
the word “junked” should be writ-
ten across the face of the certifi
cate of title, signed by the owner,
and returned to the Department for
cancellation of records. If it has
been sold for junk, the title should
be assigned to the purchaser form
RV-T-6 filled out and mailed to the
Department and a certificate of
junk will be issued.
Where a vehicle has been sold to
a resident of another state, the per-
son receiving the renewal applica-
tion should write “sold out of
state” on the application, sign it
and return it to the Department.
In order to issue the same num-
ber of tags prior to January 1 this
year as was done in the same per-
iod last year, it will he necessary
for the Department to issue 26,500
registrations daily.
Eee:
Pitch Horseshoes
Thirty-one Pennsylvania counties
have had farmers’ horseshoe pitch-
ing tournaments this year. The
winner and runner-up of each coun-
ty are privileged to enter the state
Wide at the State Farm
ow in Harrisburg Janu
20, 1923. 2 ei
if T could only find an oyster in it.”
A certain married woman here
returned home few days ago and
her husband said: “How did you
get that scratch on your cheek?”
She said: “When I said goodbye
to the hotel clerk he had a pen be-
hind his ear.”
Just read of the champion sweet
corn eater of the world. The papers
say: “He ate 87 years at one sett-
ing without getting butter on his
ears or hair.”
A WISE OWL
gE TE FE BSI RP WA DENI Hi
together by a grout
corn borers should be
this fall. Stalks and
fields should be raked together and
|
recorn | [Je Concer ete In
Low Cost Roads
STATE BUILT A MILE OF ROAD
COMPARABLE IN COST TO A
WATER - BOUND MACADAM
AS AN EXPERIMENT
Experimenting to produce a road
comparable in cost to water-bound
macadam but requiring less fre,
quent surface treatments, the Penn-
sylvania Department of Highways
as constructed in Northampton
County a mile of pavement of a
type used extensively in New Eng-
land more than twenty years ago.
The section recently completed lies
between Bath and Moorestown on
traffic route 182, in Moore town-
ship. It consists of limestone bound
of sand and
cement.
Hassam pavement, it was called
when brought forward in the days
before reinforced concrete highways
and machinery for laying them had
been perfected. They were good
pavements too. State highway en-
gineers said some of them that
were properly constructed are still
in use, giving good service. But
the Hassam pavement was patent-
ed. Careless workmanship some-
times resulted in an uneven surface
and weak spots where the grout
failed to penetrate. Both of these
reasons were factors in its gradual
disuse. Believing that modern road
engineering applied to this type of
surfacing might achieve good roads
at moderate cost of construction,
and reduced cost of maintenance,
Sam Lewis, Secretary of the De-
partment sanctioned the Northamp-
ton experiment.
The job was completed in seven
days, including a day or two re-
quired for organizing, the average
rate of progress being 755 linear
feet per day for the 18 foot wide
pavement. In the last three days
the average progress exceeded 1,000
feet per day. Department engineers
believe that, after organizing, it
should be practicable to complete a
mile or more of such pavement per
week.
The approximate cost of the com-
pleted project was about 95 cents
per square yard of surface, com-
paring favorably with the average
cost of water bound macadam con-
struction.
On invitation of the Department
of Highways, road engineers from
several other states were present
during the periods of the operation
to observe the experiment. Requests
have been made for data avail-
able after the pavement has been
observed for a satisfactory period
under traffic, and after test borings
have been made.
In appearance the cement bound
pavement looks to the casual obser-
ver exactly like concrete, the traffic
surface being identical with con-
crete in riding qualities.
GREEN WALLPAPER
NO LONGER DANGEROUS
Some years ago arsenic was used
in printing the green colors of some
wallpapers, with the result that
cases of arsenical poisoning were
reported from time to time in the
homes decorated with wall paper in
whose motif green figured promin-
ently. The wallpaper manufacturers
have long since abandoned the use
of arsenic as a pigment and have
substituted chrome green, which is
non-toxic. Thus a woman may se-
lect a vividly green wallpaper with
no fear of being poisoned by its
fumes.
The metal chromium is one of
the most interesting substances in
nature, made familiar to the aver-
age person through its use in plat-
ing automobile trimmings. Its com-
pounds have been used in the arts
for centuries. Much of the rich
color of old porcelain, paintings and
other works of art is traced to the
chromium compounds, which form
a veritable rainbow of pigments.
Chrome yellow and . chrome green
are today extensively used in the
decorative arts, as are other chro-
mium compounds.
eet Cee
COURAGE, SMALL BUSINESS
It looks as if a new day for small
business is at hand. If so, it has
been made possible by the fact that
big business has had to drastically
cut corners. The manufacturing
industry is built ‘up of units. To
produce a given number of articles
a certain number of units are re-
quired. Retrenchment has meant
the elimination of many units.
Therefore, when a large steel com-
pany the other day received a
$500,000 order it had to turn it
down. Acceptance would have in-
terfered with its “economy run.”
Consequently the contract went to
a small independent.
rr een QI erie
Clean up Corn Fields
Fields infested with the European
cleaned up
refuse in the
burned to destroy the pests.
: PPO,
A WP SETS ERR RR a a
WEDNESDAY, NOVEMBER 16th, 1932
CARPENTER
UNT JOY PA.
in Pennsylvania,
YOU can shave your face
can’t shave the back of your
130 W, Main St, MT. JOY, PA.
Q
“THAT LITTLE CAME?’ mternaticartoonco, B. Link
No, WERE TJusT
SAY, K\DDO;™
Do You KNow
WH(CH OF
THESE CAMPS
SAM GoorusS
BELONGS To |
STRANGERS HERE,
AND MA SAD SHE
WOULDN'T COME
UP HERE AGAIN
THE
IN THE COTTAGE
NEXT To US STAY
UP ALL NIGHT AND
MARE AN AWFUL
RACKET HOLLERIN
Bout SOME
THANKS,
SONNY , —
WHICH WAY
\S THAT
COTTAGE ?
names always attach them-
selves to favorite foods. What
hero or heroine of fiction, for in-
stance, ever ate any but Biue
Point oysters? To be sure there
are Buzzard Bays, Cane Cods,
Cotuits, Lynnhavens, Peconics,
Rockaways and Saddle Rocks, but
the name by which oysters are
best known is Blue Points. These
other names aflised to oysters
come in part from the points
along the Atlantic and Gulf coasts
where oysters are harvested, but
they have lost much of their
significance through trade misuse.
The three chief sizes of oysters
recognized in the trade are “half-
shells,” the smallest usually pre-
ferred for eating raw: “culls,” of
medium size, for consumption raw,
for stewing and cooking in other
ways; and “box,” the largest, used
generally for frying. But there
are both small and large oysters
of all varieties, the difference in
size being principally that of age,
and the Encyclopedia of
published by Artemas Ward rises
to remark:
“The true oyster lover rebels
at the thought of always consign-
ing the largest to the frying pan
—he takes delight in having them
served instead ‘on the half shell’,
for age makes no difference in
the tenderness of the oyster. Deep-
rooted custom is responsible for
its being consumed while still
young and comparatively small,
but if permitted to grow older.
and very much larger, its flesh
is just as choice.”
A Valuable Food
The eating of oysters is as cor-
rect from a dietetic standpoint
as from that of the epicure. Sci-
ence has found that they are an
extremely valuable food. Their
mineral content is high and abun-
dant in many of those elements
essential for human physiology.
Calcium and phosphorus are pres-
ent; iron, copper and manganese
are there in large amounts: and
they are one of the best sources
of iodine as they contain about
two hundred times as much of
this valuable substance as milk,
eggs or beefsteak. In fact oysters
are said to be to iodine what cod-
liver oil is to vitamin De
Oyster protein contains all the
I’ is a curious fact that certain
valuable amino-acids and can
therefore be safely used as a sub-
stitute for meat protein. For a
protein food they contain a large
amount of carbohydrate. Vita-
mins A, B, C and D have all been
found in oysters in large amounts.
Oysters have also been found to
be beneficial in the treatment of
certain types of anemia.
Available Anywhere
Fortunately oysters are avail
able anywhere because there are
now about fifty plants situated
along the Atlantic coast from
Maryland southward where
oysters are canned. The oysters
used for canning are widely
known as “cove oysters” because
those first canned were the small
oysters of the coves of Chesapeake
Bay, the world’s greatest source
of these succulent bi-valves. ¢
Tts taste is the thing that makes
the oyster popular, and the vast
consumption of this delicacy year
after year is evidence that oysters,
raw or cooked, on the half shell
or out of cans, have always tasted
one way to the American public,
and that’s “like more.” You don't
have to teach a man how to cat
raw oysters. He knows. Here
are some recipes for cooking them
which will be welcome to house-
wives who want to make a hit.
A Soup and a Stuffing
Tomato and Oyster Gumbo:
Melt four tablespoons butter in a
large skiilet, add one cup finely
chopped celery and one tablespoon
capers and sauté five minutes.
Add one tablespoon sugar, one
teaspoon salt and three table-
spoons flour, and stir till smooth.
Add the sifted contents of a No.
3 can of tomatoes, stirring con-
stantly until thick. Then add the
contents of a b5-ounce can of
oysters which have been scalded
in their own liquor, and serve.
This is a hearty luncheon soup,
serving four liberally or six more
moderately.
Oyster Stuffing: Use day-old
bread. Combine four cups soft
bread crumbs, one-half teaspoon
sage, one-fourth teaspoon thyme,
one-eighth teaspoon nutmeg, one
teaspoon salt, a dash of black
pepper and one-half teaspoon
scraped onion. Add one slightly
beaten egg,’ one-half cup melted
butter and two cups oysters, cut
in small pieces, and toss together
lightly with fork until thoroughly
mized. Use for stuffing turkey or
other poultry.
Oyster Canapé: Wrap a strip of
hacon around each oyster, skewer
and broil very slowly until bacon
is crisp and brown. Serve on
rounds of toasted dread. Garnish
edges with white of hard-cooked
egg, chopped fine.
Stews, Fresh and Canned
Fresh Oyster Stew: Melt two
tablespoons butter in saucepan.
Add one pint oysters, dredge with
paprika, and sauté until edges of
oysters curi. [feat one cup milk
and one cup thin cream together
in a double boiler, and add oyster
mixture and one teaspoon salt.
Do not overheat after adding
oysters to the milk, and always
use fresh milk and eream.
Canned Oyster Stew: Scald
three cups milk in double boiler.
Heat the oysters from a 5-ounce
can to just beiow boiling, and add
to scalded milk. Bind with one
tablespoon butter and one table-
spoon flour, rubbed together, seu-
son with one salt and
some paprika, and last add one-
fourth cup cream. Serve at once
with oyster crackers. Serves
four.
A la Newburg and Maryland
teaspoon
Oysters a la Newburg: Blend
one tablespoon butter, one table-
spoon flour and two hard-cooked
egg yolks, mashed fine. Add two-
thirds cup cream aud two table-
spoons sherry flavoring. Mix
with one pint oysters. Season
with cayenne pepper and salt to
taste. Put in a shallow baking
dish, cover with buttered crumbs,
and bake in a 375 degree oven
for fifteen minutes.
Oysters a la Maryland: Brown
one and one-half tablespoons but-
ter in a pan, add one and one-
half tablespoons flour and brown
again; then add one and one-half
cups milk slowly, stirring until
smooth. Add three ieaspcons an-
chovy paste, one-half teaspoon salt
and a few graini¢ of paprika.
Scald the oysters from a 5-ounce
can, arrange on buttered toast,
and add the lionor to the sauce.
Add ome slightly-beaten egg yolk,
stir till hot and pour over the
oysters. Makes four servings.*
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