Decatur Daily Democrat, Volume 41, Number 71, Decatur, Adams County, 24 March 1943 — Page 2

PAGE TWO

Denmark Election Is Vote For Democracy First Voting Since German Occupation S ->< kh".m March 24 (VP) Hentnark ha- g:ven wh.it I* hailed a- .1 >. >i.- | p'tnoi -i< yin it# fitwt election • uc- tlx- German occupation. Xc'uaily there i* little change in the coalition legislature which ha* been functioning under th- watchful ey,-of th Xaz Hut all government |inrt.es within Denmark uwell is th- F'-e D.mDh leader In , Ijolni.pl t'li e'.'ll . Moeller, had Urged tie people -o vote just to allow • i<- ouf 'hu 'e n Democ-I in ) From *" to !••• percent Os th* pop.i .eion i j-' ball >'#. There its some bewilderment over I v. iy tin Germans should have per mute.) -he e|<M-ion in the first Ida • If they • xpec—d th-- people Io vol. for X.iZ tatidldates. h-* v■ they weie m *tak< n. on tlx bams of incomplete hl I ll' ’he binge*! gains have been ' rn.ide by the conservative# the p.cty if ('. . istma Mos lie, . And it I- indicated -lie pc, leant Nazi party may lose the thr>e wait- it previously held 0 — MEAT VALUES (Continued Prom ru« I) m, nt* so variety ent* of beef six ' points to livers and tongues, four points I- hearts kidney*. and awertbre.id* <nd thre- point* for brain*. -that i.«. <>x Joint* and iripe. Now so- u,. eik* and chop* Eight |wiii.' will lie needed t - loin chop* md ->und -tegfc or I cutlets Seven point* fm :h< hops' and - hen st, ih o chops and six i point for »hotilder < hop. Vi al i lasts i vht point* so. boneb ■ • rump, sirloin o shouldet I Six point* tor rump and sirloin ' with ;he bom leg or shoulder i with bom Veal Stew ami ot m , ell’ - -IX ' paint- so bon-• breast. bone- i less lie, k and bonel. »* shank and ! h< -1 nx-a Aiso *ix point* ioi I ground veal and pattie. madi from | li< -k- fla ik*. -hi iks breast* and I ! CARA NOME I beauty aids l-IMY SPECIAL i Your Choice of any ( AHA NOME TOILETRIES in the amount of >6 OC — you pay O g make up any I yj selection you want. I 1 ‘ ECONOMY size ] CARA NOME I I COLD CREAM , I : ■ ‘ want the be-t. Buy I lantc * ue K 3 ! 2°° I ECONOMY SIZE t FACt POWDERS I ■ alar shade* , " I Wrw, .*2, ■ your *kt« <»•«• ■ Cling* ('”■ bnim. I r\ 7 00 \ ****><« I ECONOMY SIZE | CARA NOME J I Xes« Th« big P>M »•« 1 l~® e 50 By fwsi-e s ■ I tect I 111 -I • ' i B. J. SMITH DRUG CO.

OFFICIAL TABLE OF CONSUMER POINT VALUES FOR MEAT, FATS, FISH, AND CHEESE No. I—Effective March 29,1943 COMMODITY COMMODITY COMMODITY COMMODITY £££ COMMODITY . BEEF BEEF LAMB- PORK READY-TO- < STEAK! VARIETY MEATS MUTTON STEAKS AND CHOPS EAT MEATS Portrtmnto . I Br»itn 1 STEAKS AND CHOPS CrtrrCbspt I COOKED,SOILED,BAKED, Club • Kidney 4 RioCMi 7 Loki bwtiett, fntk aat ndadßeat 12 Rib 10 inch cut 7 Liven • LetChept 7 curMonly 10 MmT (am. m whole M n»H ’ » Rib 7-Mot B Sweetbnoth 4 Shovlbor Chopt bMt or TaMbrtM 10 u»m bnam dktt 11 «*•" . . • TNh (M IMeti) 1 onuebofn 7 Hm, Mett • Hm Mor think oed .... » Siilcin bOMItM • Tonjuet • ROASTS ShttAdtr CMpt Mid Stteki . 7 Hom bewteti. wMe M t"JrLi ::::: J - ’ I B- M .t,ir M h»d W .d«iy < - g St* • veal "•«*■ * t** "1™ 9 SSK&JSA: A Chuck or Shtuidor 7- J** 1 * _ .. + ’ UM oMoM, hoW.tr tad a*. 7 * STEAKS AND CHOPS StadCr* __ 7 J ** * *?J* "*** .t COASTS loin Chon • **". « Hta btfltr ohonii end'... 1 TRBB. • Rib st»ndlntWWW!**") . 4 CIlMk or Shtuldw, W**' I!?,;**"** ~ ■. * Mm ia.M~ t (10*01(0 f Raind Stalk routloti) I cU bonoless I SbwMor tfiMhteN(picnic) nprotr • • BUM Rtb tbndins (cMnt JXJgSS® 7 Chuck o» ShouldM. imo- Bomia _ • ’ bono on) (lO*niO B R, <r : *"* l " ,(cW " ,bM * o " ) g ROASfS HEWS ANO OTHER CUTS 1 by .ddme 1 P«ot» P« Ks 858 SS. :: ’ L b 5L*MiCX> K-SSI. w... : ! mm.-00tw..... XBK.jg.g «X"»« Chuck or Shoulder boneion. 7 |rw( ton<lH < a “——- STEWS AND OTHER CUTS Raab Mui S VARIETY MEATS ntUrtrjM Ctaor Pte " 4 start B.k, 4 Nick - bom In B . [«»”» *• c *»’"»“» • Riato hentlon 5 Shtnk bom In 4 ' g Jowh B horns art ItardSaVnH.honl Inskot bonoin 4 SMnkand HooiMett bom- > Hocki Md KnocWtt 1 CervoM. and PodMlNl... I Btlskti bonolets • *»« • Sweetbrtadt 4 UoiFM 4 Tiyial SS-S.::::::::::::: 5 ‘ SWT AS. . 1 , __«* CON _ f*. J Shank bonolon • wawirrv mcotc ,mw * Wm >*•- ** * H * rtl > Oroy A. TyfAcol ite ore ’** **" * VARIETY MEATS abb or piKO. rind off I RMlwn J uiuniinrca BiNnt - 4 Bacon tkcod, rind off • Uw . ■ Bteg ted loooto. HA ... jE Meerh 5 Bmm CMBdian ftvto 01808 MIBH SMMM T ■»! .round from necks Xni I MOhcld .. 11 * «ro"B-TrplMlItem ’fti-kt shank bdrtcU U»m • Bmnrtndt 1 t*"-- J Screw* Md Titu les. elates, and ntiscellanoous Sweetbreads ... • Bocoo-plole >nd jowl JmT ’ cft ** t * . boot ttimmMts and bool tot 1 Tonpes • mm» » »** 2 . ffNBMMte . IW.. p. -f' ■' •*; te-"~^-AT—1 —Zj-- —r-■— -T.,*-?- ■ -w =ZX—. —— -• — ———y— — ’ V ■■■ ■'—*• „ rAT ‘"“ > Jm! CHIUM- CHC««« ** centalrven) ttfttaiMn) ” mb>W coMolmr) _ i _ Bulk SausafO 7 Potted ltd Doolie! CtYlir 7 UJr —- Cheddar (AmertcM) I * Chill Con Cirm S Moots J 4 Crabwieal 1 Marprim 5 OcrilodHam • Susan hi OK 4 Ort Roe 7 jaiadaM CooklntOds Dried Beef 11 Tamales 1 Mackerel 7 (1 pent -1 tete • fl*"**,; XIX-T Homsond Picnics (thole Tonsue.Boof 7 Ute 7 — r *w wN») *• To*tw. Lamb 7 Sordines 7 chow Club 1 luncheon Moat 7 Tcnpie. Pock < See Htmnj 7 Gouda &.'**’* MeotSproads • Vlenm Sausm 7 VteTM 7 Pip Feet, bone in 1 AflOtMf 7 AM Other 1 |pal«ha«w4 I j Itllliß (1B Jltff YBfittltl) ■ | si* Raftiaham) pactem to HP • ~J ~ ■* ~Ho (»> eemd. (*W Wo wdto W S yo« 4, a tea). f« wrh ya<h.wa mo OAuol ToMo to Trade PAM VAeoo. •a. aevcMamav raHFViaa emci 1:001

mi.«<-i llatiron- v<-al trimming-. Fiv,- point* for flank meat and nm-k with the Ihiik- In Four point* for brt-.ict with the lu»n»- or *hank with th' bone. Variety veal cut*: eight point* for liver. Six point* for aweetbread* and tongue*. Five point* for heart* and kidney* and four | point* for brains. Lamb and mutton steak* and ; chops: eight |Hiint* for loin < hop* j Seven point* for rib, leg and uhouldi-r chop* Lamb and mutton roa»t»: eight . poin'* foi < huck or uhoalder. uquare cut, without the inim S< v- < vn point* fur yoke, rattle or tri- I angle without the bon* Hix point* |

SHOWS HOW YOU CAN DISTRIBUTE MEAT RATION POINTS r a ' Beef Cuts

Pork CuK J . ns i xo i ;m>t i . / ’ “““|rrw», PlrfctrO I I 7 I HAW SHARK —-B** 8 1« > >THt Cl T ham| ""'" " " |yr*.i. W tm»fc^7]9 ,7 ItkWPF.BIAHW 1 10 . I I l\ 'S'lxii ■ — Jmih fork! A 4 | FAT RA<k| ■■USV' “ I Fresh. V - ■ I V—— -4 11 I* *s* t)| ** "** * A< 7 « a *-<•>'* L4i ;•• ’ \_ |»pAn»»m»j 4 ]u < !..»«. «.ih I* wO • * 1 r..M»..7H — 2 hwr> no***] nSar~yK/*"fiwi u»t,n h<xbl j 7 | BOSTON Hl TTI * jt y |jo hi. i» tt| ‘ xft’ J cilLz±J2±±J 1 Veal Cuts (fl . K |~ 0—— — shark] 4 6EH9 -J.: I i Iwt mp mu-rl ■ »i j -f »»t >n | q * • — r I< »<M» itwt ii O ft I , ‘ , " UH '’ i W I *l..k>, R.iM I* ' \ 8l M>>< < wor»l— - fAjgSl *\ l— ~~ ""“{fl-***] s S''.. •. .2 ~ \ i \ I "Ml A t ] A 71 mt. <hqm| J tsaJssP I v*>A __ / < IS HOUWWIVM THOUGHT UM A budptmf M ttatr mUm pom to for I canaad foods *dd • teak. UMT »Bay tad meat taUMMf *• • I Uttla mart eonfuatnf because the Id panto allotted each person •vary week must be dtoUtbsted mmo* meat, butter, cbeew and I

for whole or part of a leg. for *irloin roast with th<- bone and for chuck or -boulder «quare-«-nt with the bone Five points for yoke, rattle or triangle with the Ihmiv and for chuck or shoulder cron*cut with the bone. Stew* and other veal cut*: «lx point* for lamb pattie* ground from necks, flank*, -hank*, breast* and miscellunuon* trimming* Six point* also for Ixmeleue neck Four point* for shank or neck with the bone In. Three point* lor breast and flank Variety iamb aud mutton meat* ci* i>oint* for liver* and tongue*. Four point* for awootbreade. Three point* for kidney*, heart* and

DECATUR DAILY DEMOCRAT. DECATUR, INDIANA

• brain*. f Here are the point value* for 1 pork -teak* and chop- ten point* ■ foi each pound of bonel.-•< loin frv.-h or cured only and for tender- | loin Kight point* for center chopI and ham in *lice». Seven |H>int» 1 for end chop*, -houlder chop* and h aleak*. Six point* for bellies fresh ' I and cured only. 1 Pork roasts: nine points for boneless ham. Eigli' point* for - center cut* of loin bonele** shoull( der shank half, and bouvle.-» shoulder butt half Seven points for whole, half, or end cuts of the loin, whole or halt ham. butt or - shank end of hatn and butt half I of th,- -houlder with the bone.

4 [iiiaq shaxb| i 1 -—|wkM, or lU>tR 36 8 I KOI Xl» sTI.Ak| *X * pH*MF boast} £ • ■ Tibiqim *tlak| 8 5 I ***** 1 »r. aTI.AKj 8 8 Iw-*** * T tawr. >Tto»I 8 4 pznq . —teM±±iMflß 'XT : f —J 818 BOAST 1 7 4 ]s W OBT Blip I* -J Meedierj * / ~ _ Jhl Al». KIR BOAvt]7 ly* l -T* 1- I Z 2 _J RLADK CMICKI /k 6 ctt l I '' l~— i _ |M*efc. »« Bw»g v MIARK p"—— l ‘’l~ • _ _J SBCm] I Umovlprß asm] a 1 ■ 1 Mr.k rt Box W lamb Cuts R (f lt,w.y«» \\ ' 31 »laxb|»«—\ Is X \ 1 J I MBLOIR Z \ r ■—* 5 [rß>V»t| ~\ \4 •'•••=? - |I.OIX CHoTn 8 z A EiZEfD 7 O[BOLLI.O RBrAwTK^^- t—— A 8 |boab pt 8 [ BOH 1.8 i»KIA*sH| y— ———UvlS.’U Jt y|ct»NH» | 71* 1 ** 11 - I*** 1 *** FOB*. *NAWk) 4 eootanc ota Thia chart abow» taw much a potnd of eaeh rut of tanb beef pork and veal will coat to panto. Cartful study « R will help the bud<etin< of the family's weekly point alloeanee and amplify tranoactiotia at the butcher shop.

Six point- for the shank half of r the shoulder with the bone. 1 Other pork cut*: five imiul* for 1 rvgulsi plate* ami jowl*. Four ~ point* foi *i>arcribs. fat hack* and ■ I dear plate* and leaf fat. Three »I point* for hm-k* and knuckle*. I Two point* for neck and Imckbone. 1 Um- |H»lnt for feet with bone in. Potk variety meat*: it will cost you six points for tongue*; five r point* for liver. Four points for • chitterlings. Three point* for • brain*, hearts, and tails. Two point* for snout* and ktducys. Ono point fur ears. r Ready-to-eat meat*: 12 points ! for dried beef. 11 point* for sliced bain. 10 point* for picnic or hone-

Ho* Nothing Else Can Match | the Might of Merit! I r»OM.MT IC .Mm, fssnill- •<’»• O ' d * r >' >w I D h«« • copyriMbl on dealer today. ■ The dictionary is open to all. I v n .h. IUH IHWING CO., MILWAUKEE, Wls. I But when it comes to beer, al[ the ■ words in the dictionary are not as K convincing as owe glass of Blatz. K. GooJ taste alone is responsible (or . f its popularity. ■ If you are one of those discriminat- » ing people who want the best, you II ! \ i 1 enjoy this dry Blatz beer. Its mellow L_J U Hb smoothness, and refreshing, thirst- B" quenching goodness are a combination ■» of unstinted quality and 9[ years brew* Steßl- v ing experience. B Try Blatz and you will make it your r

le«» shoulder. Nine point* for whole or half ham with bone in and ham butt or «hank end Kight point* for picnic or shoulder with the bone and for tongue* Seven points for bouillon cubes, be-f ex I tract and all othei meat extract* I 1 and concentrates Six point* for| spare ribs. Two point* for pigs r feet with the Iwnie. 1 To determine the point r> quire--1 ment of any other ready-to-eat p meat Item, add two imints per '• pound to the point value of the un- ’■ cooked Item from which it I* prepared. That * if the meat is sold t whole. If it is Sliced, add three r points. r Bacon: 11 point* for bacon. Canr adian-style piece or sliced bacon. i» Klgbt point* for wish or piece with i. the rind off or for sliced with the rind off Seven points for slab b or piece with the rind on. Five I points for plate and jowl squares, ~ One point for rind*. Hard dry sausage: nine points for hard salami, hard ccrv-.-lat and pepperoni. Semi-dray sau-agc eight point* for soft salami, thuringer and mortadella. Fresh, smoked aud cooked sausage: seven point* for such items 8- pork sausage, wiener*, bologna, and liver sausage. Four points (or such Items a* scrapple, tamales, souse and head cbeeae. And here are the point volues for meat* in tin or glasa container*: 12 point* for dried beef, 10 points for whole or half ham* and picnic* Seven points for Imlk sausage luncheon meat, mea- loaf, beef or iamb or veal tongues and Vienna <<au*age Six point* for deviled ham. me*' spread* and pork tongue Four point* for potted and deviled moot and sansage in oil. Three point* for biatn* and chill con came. Two point* for pig* feet with the botie in and tamale*. All other in*a»» in liti or glass container* will be seven points. lit addition, seven points will be required for each pound ot any kind of fish in hermeHcally sealed containers. Fresl fish are not rationed. — .... , Trade in a Good Town — ißecatur

NOW IS THE TIME TO USE QUALITY ENTERPRISE PAINT BUY BOM'S AND STA.MI> Paint up for the Duration, and, for a Duration job, use Enterprise paints! BARN PAINT Gal $1.55 &4/\ HOUSE PAINT (.at $125 ALL ENAMELS Qt. $1.45 JM ARNOLD & KLENK sZ® MADISON STKLLT PAIN'D*'

Fingerprints of more than 17 million person* are on file In the FBI office* in Washington

MOLDERS, COREMAKERS AND I LABORERS A R E URGENTLY ■ NEEDED TO MAKE IMPORTANT ■ WAR CASTINGS. ■ If you are already engaged in war B work please do not apply. S The Decatur Casting Co. I Decatur, Ind. ■ Public Sale I A. I bare rented iny farm. I. the nn<ten>i«n<M ,T ” i ll ‘ and will sell at public auction. # mile* »outh of Koi’ " >';’■■ road No Z7 to the Nine Mile House then % mile ■ Saturday, March 27 I 12:30 R. M- ft TEAM NORMI 1 Hay mare. « yra. old *i I*’" " ' eatra good worker; 1 Bay marc. 9 yrs. old sood * 1 >• ■ CATTLE—Koan cow. f. yrs. n|d. Z Guernsey com ! . H Swiss cow. 3 yrs. old. call by side; 1 Hia< k bull *mn ■ HOGh—». head feedins shoata, wt. about 15" tb» • • ■ bred; 1 young male hog. HAY ANO GRAIN 4 ton timothy hay; 4 on mu." •» heavy oats; 150 bu. good soy beans. ZOO i»u corn in '< 1 ■ fodd.-i .ta FARM IMPLEMENTS. ETC. Olive, torn plan' ■ attachments, good as new. manure spreader: one-r»» h ■ like n*w; fertiliser grain drill. Id hoe; Oliver rtdinK ■ ‘ Tto® hay loader; hay tedder; spring tooth harrow. hor«» d and rack; wagon box, Z three-horse evenera; Z milk < an ■ good double sei <>t work harneds; other srtlch s no' n" ! TERMS-CASH CLEM BERG, Owner ELLENBERGER BROI— Auctioneers Frank Miller—Clerk

WEDNESDAY, MARCH 24 1 (

Thom i ■ 1"" at th.- tim< i’i U®