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WEDNESDAY, APRIL 24th,
1935
THE MOUNT JOY BULLETIN, MOUNT JOY, LANCASTER CO., PA.
UR TO CAPITAL CITY

Capitol dominating the Harrisburg skyline in a rare view made from west shore of Susquehanna River.
This is the third of a series of ar-
ticles by which the State Department
of Highways is endeavoring to stim-
ulate interest in touring in Pennsyl-
vania.
The articles have been prepared
under the direction of Warren Van
Dyke, Secretary of Highways.
Today’s story deals with the Capi-
tal City and the region surrounding
it.
Harrisburg, Pa—A visii to the
State Capitol and the surrounding
countryside during early spring pro-
vides an interesting trip, both from
an educational and scenic standpoint.
The magnificient Capitol group,
which houses the Government of
the Commonwealth, attracts thous-
ands of visitors, and in increasing
numbers, pupils of Pennsylvania
schools are making the State Capitol
a part of their annual spring tour.
A profitable day can be spent by
the tourist in a visit to Capitol Hill
alone. Of this group of buildings, in-
cluding the main Capitol, the State
Museum and Library, the North and
South Office buildings, a native of
Pennsylvania can well feel proud.
Both from an architectural and
utilitarian standpoint, the State
buildings are splendid examples of
the building art.
The State Museum is perhaps the
most interesting building in any
capital city and houses a treasure-
trove of historic and artistic mem-
orabilia. The Museum is open to
visitors on Sunday afternoon from
one to four and on week days from
eight-thirty until five, with guides on
duty to explain the %various exhibits.
The City of Harrisburg and the
Capitol buildings are but part of the
Central Pennsylvania scene, however
and on every side will be found pan
oramic loveliness surrounding the
capital city.
No less than eight excellent roads
lead to the gates of the capital city
and the visitor's trip to Harrisburg is
hardly complete until the environs
for thirty miles about are explored.
Lancaster, one of the State’s most
historic cities, is but an hour’s drive
from Harrisburg. On market day it
is as colorful as any Far East travel
scene and yet as much a part of
Pennsylvania as the Capitol. Lancas-
ter is set in a farming area dotted
with busy towns, and farms which
have gained world-wide fame for
fertility and productiveness.
Bordering U. S. Route No. 422 is
found the Lebanon Valley where a
Pennsylvania German atmosphere
prevails. A dozen miles from Har-
risburg, however, a note of modern-
ity blends with the rural scene as
the model town of Hershey is reach-
ed, a twentieth century marvel of
individualism and community enter-
prise.
Hershey presents a picture of fine
architecture, complete amusement fa-
cilities and mechanical genius.
North of Harrisburg, the traveler
encounters the pleasant town of
Dauphin, nestling amid mountains in
the heart of the Susquehanna water |
gap. Dauphin is located on the Will
iam Penn Highway, U. S. Route No.

Six ex-
cellent highways lead to the city gates.
22, and the Susquehanna Trail, U. S
Route No. 11. A turn northeastward
in Dauphin leads over a rural route
to Peters Mountain. Atop this rug-
ged mountain is a lookout, affording
a view of half a dozen counties.
One sees two forks of the serpen-
tine Susquehanna River, which ex-
tend to the bridges at Harrisburg’s
western gates. Beyond are York Co,
hills, framed in the fissure carved by
the river through rocky mountain
walls. In mid-foreground is the fa-
mous stone arch bridge of the Penn
sylvania Railroad, long holder of the
world’s record for its type.
Westward from the capital city lies
Carlisle on U. S. Route No. 11. The
famous town, the seat of Cumber-
land County, abounds in reminders
of the early history of the Nation. I
was here that George Washington.
then a colonel, met and conferred
with General Forbes on plans for the
campaign against Fort Pitt, and the
construction of a military road which
later was to be the famous Lincolr
Highway.
Carlisle is steeped in traditions of
the Civil War, as it played unwilling
host to Confederate forces for many
months,
Nearby Carlisle is historic
Grove Furnace, where materials
Colonial cannons were produced.
A two-hour circle jaunt from Ha--
risburg leads north to Fort Hunter,
famous in Indian days; thence east
through Stony Creek Valley to Man-
ada Gap and Indiantown Gap. Here
is the military reservation where 12,-
000 men of Pennsylvania’s Twenty-
eighth Division encamp each sum-
Pine
for

Pantomime Originated
With Old-Time Romans
Pantomime owes its origin to the
plays of the ancient Romans in which
the male characters were always
played by women and the female char-
acters by men. Hence the tradition
that the principal boy must always be
a girl and the dae must be a man,
Attempts to depart from this rule have
seldoiw proved successful, states a writ-
er in 'Tit-Bits Magazine,
Pantomime was brought to England
in the reign ot James | when some
Italian players introduced a dumb-
show burlesque in which the principal
characters were Arlechinno, Colum-
bine, and El Pantaleone. That was
the origin of the harlequinade. The
first English Harlequin was named
Rich, though he performed under the
stage name of Lun.
In the unpatented theaters the spok-
en word was forbidden, so he, too, per-
formed in dumb-show. About that
time a French clown named Delpini
was sent to prison for exclaiming
“Roast Beef!” on the stage of the Roy-
alty theater,
It was David Garrick who first made
Harlequin speak, and Joe Grimaldi
who was first responsible for the intro-
duction of the clown as we know him
today.
I'airy stories were first introduced
as brief “openings” to the harlequinade,
but after a while they became so pop-
ular that they ousted the harlequinade
altogether.

mms

HER
N every=
1g you at=
a burden
you are
and irri-
at your
nd—tr
licine. It
just what
for extra
admus of
s, “After
ad to lie
recom-
mpound.
ge now.”
AA
UND
10ES?
ONG

CO.
IA.

For This Locality’s Complete News £._vice
Read—The

Bulletin

A ——————————————— nnn nnn

:
:
The “BULLETIN” Job Print-
ing Department is busy is that
we do work promptly and

please
ORDER we ‘are after.

Nad
our patrons. It is your
mer. Return to the capital city can
be made on U, S. Route No. 22 to
Reservoir Hill where a splendid view
of the city and environs is offered.
To complete the exploration of the
capital region, one may travel south
on U. S. Route No. 111 into York Co.
another fertile and picturesque re-
gion, worth visiting in early spring
or at any time.
The Bureau of Publicity and In-
formation of the Pennsylvania De-
partment of Highways will be pleas-
ed to map out itineraries from any
section of Pennsylvania to Harris-
burg and environs, A postal card re-
quest will receive prompt attention.
———— Gr Eee
Coal Is the Remnant of
Prehistoric Plant Life
Coal is what is left of prehistoric
plant life that has heen subjected to
subterranean temperatures and pres-
sures for millions of years, notes a
writer in the Chicago Tribune. The
geologists know this because there are
scattered throughout coal the fossil-
ized forms of leaves, ferns. and even
tree trunks. to say nothing of assorted
vermin of that far-off day. [urther-
more, coal in all stages of evolution
has been found. There is peat, which
is nothing more than a brown, spongy.
water-soaked mass of decayed vegeta.
tion. There is lignite, or brown coal,
which is so soft that it can readily be
crumbled by the fingers. There is
bituminous or soft coal, which is black
in color but still fairly easy to pow-
der. And, as a last stage, there is
anthracite, which is a hard, flinty ma-
terial the composition of which is ai-
most pure carbon. These changes are
undergone by wood in its evolution
into anthracite. Coal steadily loses oxy-
gen and hydrogen. This means that
water, carbon dioxide, and probably
some hydrogen-rich natural gas have
been steadily baked and squeezed ont
of the coal, until its composition ap-
proaches that of pure earbon.
Color-Blindness Affects
People in Various Ways
People who are color-blind were not
very pleased when colored traffic sig-
nals were introduced and since bea-
cons have been in general use their
troubles have increased.
Inability to distinguish between
colors is more common than most of
us suppose. More men than women
are victims of it.
There are people who are color-blind
in only one eye. For instance, while
their left eye may see red as red, their
right sees it as black.
The story is told of a famous Quaker
chemist who was color-blind and had
only three normal color sensations.
A pink flower looked blue to him
and when he cut his chin one day he
saw green blood flowing from the
wound.
Instances of colored vision are not
uncommon. Some people always see
as though they were looking through
green or red glass.—Pearson’s Weekly,

You'll LEAR
IF | HAVE TO
KiLL YOU/
iy
Tex
“Experience keeps a dear school, but
fools will learn in mo other.”
APRIL
23—William Shakespeare, the
Jk Bard of Avon, born 1564.
PRE
24—Russia's Czar declares war
ey on Turkey, 1877.
25—Rebel New Qrleans sure
renders to Admiral Farra-
gut, 1862.

26—New York abolishes the
¥ jailing of debtors, 1831.
27—U. S. troops capture To-
ronto, Canada, 1813.
28-—-DeWolf Hopper opens in
“A - Matinee Idol,” New
York, 1910.
29—King Parjadhipok of Siam
ewny visits Washington, 1931.

Neighbor—So your daughter has
married a doctor? Well, that's great!
Mrs. Brown—Yes, I'm so glad! At
last I can afford to have appendicitis
——— Eee.
Advertise in The Bulletin.

MILK IS ESSENTIAL
IN CHICKS’ RATION
Protein Content Up to Right
Point Necessary.
By A. R. Winter, Professor of Poultry Hus-
andry, Ohio State University.
WNU Service
Carefully controlled feeding tests
have shown that early feeding of
chicks does not interfere with yolk ab-
sorption—almost a traditional belief.
Have food and water or milk ready for
the chicks as soon as they are received
from the hatchery,
A good starting and growing mash
should contain 18 to 20 per cent crude
protein, not more than 7 to 8 per cent
crude fiber, and should be ground finely
emough that particles are no larger
than half a kernel of wheat.
Also, the chicks should be given noth-
ing but milk to drink for the first sev-
en to fourteen days, to maintain the
proper content of protein In the ration.
Or, the poultryman may mix 10 to 15
per cent of dried milk with the chick
mash for the first few days.
This need for more protein in the
early diet, the first food of the chick
after hatching, is yolk, which contains
about 33 per cent of protein, Milk,
the first food of mammals, also con-
tains about 33 per cent of protein.
Birds and fowls in the wild state are
fed largely on worms and insects for
a time after hatching. This sort of
food has a higher protein content than
egg yolk or milk.
Therefore, it does not seem logical
to change the ration of the chick sud-
denly from egg yolk, a 33 per cent pro-
tein food, to a mash that contains 18
to 20 per cent protein. Some form of
milk in the ration, to supply additional
protein, is essential for the first week
or two.
High-Production Birds
Happy, and Good Eaters
Early rising and late retiring are
good signs in a flock of poultry, since
they indicate vigor. Hens with these
characteristics should be selected for
a breeding flock on farms where chicks
are hatched, says a writer in Prairie
Farmer. It is easler to get a small
flock of good hens together and mated
with roosters from high-producing
flocks than it is to increase flock pro-
duction by hatching eggs from the
farm flock. The birds used In the
breeding flock should be the super-birds
of the entire flock. They should be
selected for breed character, vitality
and constitutional vigor. Birds that
have these will be bright-eyed, have
glossy plumage and lots of energy, as
indicated by the way they move around
and scratch for feed 3irds that are
physically strong have good appetites.
High producers will be found most
frequently at the feed hoppers,
Cross-Breeding Poultry

Cross-breeding of purebred fowls for
the purpose of securing greater vigor
and vitality in the first generation of
the progeny, and of making it possible
to distinguish the males from the fe-
males at hatching, has become a meas-
ure of considerable popularity within
recent years. Both increased vitality,
leading to greater gains in weight in
the male chicks kept for broilers, and
hetter production in pullets kept for
iaying are claimed as a result of such
crossing. There is more question of
the validity of the latter claim, how
ever, because of lack of evidence in
sufficient volume to lead to positive
conclusions.—Rural New-Yorker,
White-Crested Black Polish
All Polish fowls nave a common
origin. The White-Crested Black Po-
lish was originally more common than
any of the other varieties. They had
hut little crest. Those with beards
might be described as having “a few
feathers growing the wrong way” be-
neath the beak. The recent develop-
ment in the White-Crested Black Polish
began abcut 1880, at which time fully
one-fifth of the crest was composed of
black feathers and most of them grew
in front. Since that time, improvement
has been made in form and plumage
color, and their crests are more than
twice the former size.—Montreal Her
ald.
Avoid Overcrowding
Fifteen feet of nests for every 100
hens is required to avoid crowding.
Some commercial poultrymen general-
lv dislike straw, hay, excelsior, shav-
ings or sawdust as nesting material.
They much prefer rice hulls. New
England poultrymen use shavings and
sawdust very generally. In some parts
of the East peat is rather commonly
used. In the corn belt, straw is the
standby, though excelsior is used more
or less by those who try to produce
clean eggs.
How to Hatch Turkey Eggs
Probably the best way to hatch tur-
key eggs is in a special turkey incu-
bator, which differs from chicken egg
incubators in several minor ways, says
a writer in the Missouri Farmer. Next
to that, the most satisfactory way to
Latch turkey eggs is to have some
hatchery that operates turkey incuba-
tors to hateh them. Lacking in either
of these two facilities, one can fall
hack on the old hen, or use regular
small-sized incubators that are used
for chicken eggs.
rr A QAR
Bill—I've about decided to get
married.
Joe—Won't it increase your ex-
penses too much?
Bill—No, I figure it will double
the life of my tires and cut my gas-
oline bill in two.
Oe
Daddy—Hush, Ji
er is trying to sing
Johnnie—If I
make believe I
:

Lisl
BRIGHT LIGHTS ON
LIGHTS FOR BIDDY

Red and Yellow Rays Said to
Be Stimulating.

By Prof. L. C. Norris, New York State Col-
lege of Agriculture. Service
Giving the hens a longer working
day through the use of artificial light
has long been a custom of poultry-
men. The idea was that hens ate more
feed and as a result produced more
eggs. The old idea is reversed, and
the belief now is that the increased
opportunity to eat feed afforded by
artificial light is not the important
reason far this practice. Rather, the
artificial light is said to stimulate the
reproductive organs, which in turn re-
sults In increased egg production. More
feed, therefore, is eaten.
The results, however, are the same:
more eggs are produced when arti-
ficial light is used, but the attributed
cause has changed. No changes in re-
gard to the use of artificial light to in-
crease daylight hours are recommend-
ed, but providing strong enough artifi-
cial light is emphasized. If the light
is barely strong enough for the hens to
see and drink in thelr quarters, it may
not stimulate egg production.
It is believed, also, that the color of
lights has an influence. Red and yel-
low rays in white lights are said to
be stimulating, whereas green and vio-
let rays have a retarding effect on the
hens.
Home-Grown Feeds Used
for the Poultry Flock
A good rule to follow in making a
mixture of home-grown feeds for poul-
try is to use 60 per cent corn or wheat
or both. The remainder of the mixture
recommended to make 100 per cent, is
a combination of any two or more ce-
reals, such as oats, buckwheat, barley,
or more corn and wheat.
But do not use more than 40 per cent
of barley, 30 per cent of heavy oats, or
25 per cent of buckwheat or rye in the
mixture.
Potatoes can be used as a poultry
feed. Four to five pounds of potatoes
are equivalent to one pound of grain.
They should be cooked when used.
After cooking they should be mashed
and mixed with enough of the laying
mash to make a crumbly mixture.
Use about two pounds of potatoes to
one. pound of mash. This can be fed
as a moist mash in amounts which the
hens will eat in from 13 to 20 minutes.
One hundred hens will eat from six to
eight pounds of potatoes a day in this
way.

Blind Hens
Blindness may be caused by several
diseases of chronic nature and by affec-
tions of the nerve structure of the eye,
the nature of which is not known, says
the Rural New-Yorker. It is not pos-
sible to say, from the blindness alone,
what disorder is present but it is not
probable that the male bird in the flock
is in any way responsible. Chronic
coccidiosis may bring about lameness
and blindness in mature birds. Any
males or hens in the fiocks that have
shown evidences of blindness or other
lack of health and vigor should be ex-
cluded from the breeding flock as a pre-
caution against deterioration in that
vigor that is so necessary if continued
health is to be maintained in future
generations.
Gather Eggs Often
Hatching eggs should be gathered
often, three times per day at least and
oftener if the weather is cold so as to
prevent chilling. Frequent gathering
will also prevent them from becoming
dirty. They should be placed at once
in the basement or cellar, or other
room where the temperature ranges
between 45 and 65 degrees. They
should not be kept long before setting
—should be delivered twice per week
to a hatchery If they are sold to one.
If properly cared for, eggs will hatch
with fair success at home if 10 to 12
days old and one can take a chance
on them that old or even older, if one
is hatching his own eggs for himself,
but each day they are held tends to
curtail hatchability.—Missouri Farmer.
Grade A and B Eggs
The chief difference between Grade
A eggs and Grade B eggs is in the
firmness of their whites, according to
a recent statement issued by Charles
H. Baldwin, New York commissioner
of agriculture and markets. In addi-
tion to having less firm whites, the
Grade B eggs have less water in them,
the commissioner said. The decrease
in water is caused by evaporation.
Food values of Grade A eggs are but
slightly higher than those classed as
Grade B.

Laying Age of Hens
A hen two years old ought not stop
laying profitably if a good producer up
to that time, though most poultrymen
find it desirable to dispose of their
fowls after two full seasons of produc-
tion. The pullet year is usually the
best, though the second year of laying
may equal or exceed it in number of
eggs laid. Taking flocks as they run,
however, the third and succeeding
years fall too far below these to make
it wise to keep the birds for more than
their first and second seasons,
A.
I haven't any case but I have
some money, said the criminal when
he called on the wealthy criminal
lawyer.
f How much money have you? asked
the lawyer.
I can scare up $100,000.
Why, man, I will guarantee that
you will never go to prison with
that amount of money.

And that was true. He went there
broke.

I shy aa 4 Are
PAGE SEVEN
Lancaster
Stock Market
CORRECT INFORMATION FU ER-
NISHED WEEKLY BY THE PA.
BUREAU OF MARKETS FOR THE
BULLETIN
mw
and 5
NEW
ATWATER

Market opening slow. Early sales
on fat steers look about steady with
last week’s close. Cows and bulls
steady. Stockers and feeders holding
about steady. Calves fully steady.
General top on choice vealers $11.00.

Hogs slow, fully 25¢ lower. Choice
Westerns $10.25. Choice locals 9.50 — KENT
9.75. Sheep and lambs steady. Choice
clipped lambs retail 9.00, wholesale
i REFRIGERATOR
Receipts: cattle 1071. Calves 276,
Hogs 312, Sheep 338.
STEERS
Choice 1050-11.50
Good 975-10.50
Medium 815-9.75
Common 1.90-8.75
HEIFERS
Choice 9.50-10.25
Good 8.50-9.50
Medium 7.00-8.50
Common 400-7.00
COWS
Choice 7.50-8.50
Good 6.50-7.50
Common and medium 5.50-6.50
Low cutter and cutter 3.00-5.50
BULLS
Good and choice 6.75-8.75
Cutter, common, medium 450-775
VEALERS
Good and choice 10.50-11.00
Medium 9.00-9.50
Cull and common 5.50-7.00
FEEDER & STOCKER CAITLE
Good and choice 7.50-8.50
Common and medium 5.50-7,50
HOGS
Good and choice 10.00-10.25
Medium and good 6.25-6.75
SHEEP
Medium to good 9.25-9.75
Choice lambs 7.25-8.75
Medium to good 500-6.75
Common lambs 4.50-6.50 |
Ewes (all weights) 25435 | Made by the makers of
ATWATER KENT RADIO
For A Limited Time These refrigerators are on der in
We Will Clean And || “5 Ee
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Press A Garment \
For Lester E. Roberts
Telephone 223 \
283 W. Marietta St. MT. JOY, Pa.
mar.20-tf
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With Another Garment
At Regular Price
SANITARY
Cleaning & Dyeing
Works
Harry F. Brooks
Agent
MOUNT JOY
Phone 213J2
apr.24-1t-p

WE invite you to imspect
hundreds of samples of eur
printed matter to give you an
idea of the kind of work we
turn out in our Job Printing
Department. We know you'll

like the quality,

EXTRA SPECIAL
I BULLETIN
MOUNT JOY
Phone 41J
SPECIAL PURCHASE OF
9X12 Felt Base
RUGS]
$4.95
Actually $6.00 \& $7.00 Values
Brighten Up Yoyr Rooms With
ese New Spring Patterns.
Choice of Blocks, Florals, Plains
Other Size Rugs Rriced Low
Yard Goods Floor ‘Covering
Specially Priced 45¢ yard

lp
re NOW oe
Is The Time To Have Your
PLOW SHEARS
Hard Surfaced

Garfield Shearer
ELIZABETHTOWN, RA.

R. U. TRIMBLE
ELIZABETHTOWN
|
|
THE BULLETIN /~
MOUNT JOY, PA.
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Your Kidneys contain © million tiny
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