Richmond Palladium (Daily), Volume 43, Number 187, 18 June 1918 — Page 6

PAGE SIX

THE RICHMOND PALLADIUM AND SUN-TELEGRAM, TUESDAY, JUNE 18, 1918.

THE RICHMOND PALLADIUM AND SUN-TELEGRAM Published Every Evening Except Sunday, by Palladium Printing Co. Palladium Building, North Ninth and Sailor Streets. Entered at the Post Office at Richmond, Indiana, as Secend Class Mail Matter.

MEMBER OF THE ASSOCIATED FRESS Ths Associated Press U exclusively entitled to th use for republication of all new dispatches credited to It or not otherwise credited In thts paper and also the local news publlahed herein. All rights of republication of special dispatches herein are also reserved.

and the effect of the food shortage on the health of the civilian population."

Food Situation in Central Europe A detailed survey of the food situation in

German, Austria-Hungary, Bulgaria, and Turkey during 1917 has just been published by the

Bureau of Labor Statistics of the U. S. Department of Labor. This survey is based exclusively on laws, decrees, orders, utterances of public officials and civic bodies of the countries covered, and on comments of the daily press and leading economic and trade journals of these countries. A digest of the bulletin says : "In general, the survey shows that Turkey is actually starving because of the corruption of her own officials and the greed of Germany ; that Germany and Austria are not starving, but are having a very hard struggle to feed themselves ; that Hungary is in better shape than either Germany or Austria, and that Bulgaria so far as food is concerned, is suffering the least of all the countries covered. The survey also shows that Germany has failed by a wide margin to live up to her reputation for efficiency in her attempts at food administration, having been obliged to reverse her policies in an effort to remedy in part the fatal results of official blunders. It shows conclusively that the civiPpopulations of Germany and Austria are suffering permanent physical deterioration from lack of proper food, that the death rate from tuberculosis is rapidly increasing, that growing boys and girls are not getting half the nourishment they should have, and that manual laborers are being underfed to about the same extent. "Politically, the most interesting thing re

vealed by the survey is the fact that the traditional hatred between the two parts of the dual monarchy Austria-Hungary has been manifesting itself in the refusal of Hungary to share her comparative abundance with Austria and in the official and public resentment of that fact in the latter country. "Profiteering, greed, breakdown of transportation, and faulty organization are big factors in the food situation of Germany and her allies. "Many original articles on the food situation in leading German and Austrian newspapers were at the disposal of the Bureau of Labor Statistics.-' Comments on food orders, their enforcement and the practical result of their application were available from organs of all political Parties, thus representing every point of view, fclaterial relating to the food situation in Hungary, Bulgaria, and Turkey was much scarcer. Those parts of the bulletin which cover the food situation in these three countries are therefore less comprehensive than the parts covering Germany and Austria. As far as it was possible the material for each country covered was arranged in the following order: First, an official or unofficial summary of the food situation in 1917, or both; this is followed by an outline of the food policy for the 1918 harvest reports, food orders relating to individual foodstuffs, comments on and criticism of these orders and their practical application, data on the supply and prices of individual foodstuffs and their rationing, illegal procuring of food, food-card systems, measures for cheapening the food for the poorer classes,

A Few Facts for J. G. If J. G. still believes that Indiana is not doing its full duty by Uncle Sam and that Richmond is full of slackers, let him digest the appended data which was supplied by the Indiana Council of Defense:

(Memoranda prepared at the request of George Creel, Chairman of the Committe on Public Information, of the Federal Government, to Dec. 31, 1917.) 1. Number of volunteers for Regular Army: 25,148 sent forward ; 22,634 accepted, up Jo February 5, 1918. (Note) Quota in April call, 5,400. (Subsequent calls not listed). 2. Number of volunteers for the Navy: 4,516 up to February 5, 1918. (Note) Called on for 800 apprentice seamen. More than 4,000 obtained up to date. (Subsequent calls not listed). 3. Number of volunteers for the Marine Corps: 271 accepted. (Note) Indiana is very largely represented by old enlistments in this branch. 4. Present enlisted strength of National Guard, 10,417. April 1, 1917, the National Guard strength was 3,100. Gain from beginning of the war to August call, 7,317. (Note) Three regiments of State Militia have been organized for home guard duty and now are training and receiving equipment. State's sedentary militia called to action by executive proclamation, has organized more than 180 companies, with a strength of more than 10,000. 5. Subscriptions to the two Liberty Loans: First Loan, $47,000,000 against $32,000,000 al

lotted. Second loan, $72,923,000 subscribed, against $58,232,500 allotted. (Third oversubscribed.) 6. Red Cross contributions: $2,097,906. State's quota, $1,000,000. Membership drive obtained 736,384 new memberships, 2.5 per cent, of the population. (Last drive not included.)

CAN FOOD AND PRESERVE- THE" NATION

The History of Banks From the Rocky Mountain News. IN THE Thirteenth Century dealers in foreign money in Venice, a city doing a large business with other countries, began to accept money on deposit, thus becoming private bankers. In 1318 the Venetian government passed laws for the protection of depositors, and in 14S4 established the first public bank in Europe, the Banco di Itialto. Other famous institutions founded before this country was discovered were the Bank of St George of Genoa and the Bank of Barcelona. These were followed by the Bank of Amsterdam in 1609, long the greatest in Europe, and the Bank of Hamburg, founded ten years later. Of the state institutions the Riksbank, the Bank of Sweden, was the first, dating from 1656, and is still in existence. The Bank of England came into existence in 1604, with Sir John Houblon as governor and a staff of fortyfour, the yearly payroll amounting to 121,750. It has always acted as banker for the government, pays the interest on the national bonds and still occupies a building the first stone of which was laid in 1732. Napoleon founded the Bank of France in 1800, while the Imperial

Bank of German is comparatively youthful, dating from 1875. As early as 1686 a company doing a limited banking business was organized in Massachusetts Bay Colony, but colonial banks had a checkered" history. Banking history in the United States begins with the Bank of Pennsylvania, organized in Philadelphia in 1780 to supply food to the Continental Army. Two years later Congress authorized Robert Morris to found the Bank of North America. It was succeeded by the First Bank of the United States, organized by Alexander Hamilton. The national banking system was created during the Civil War to aid in disposing of the great issues of government bonds. It was improved from time to time, but was never elastice enough to meet great and sudden demands. Fortunately, the federal reserve system was established before the outbreak of the present war, putting our finances for the first time on a sound and scientific basis.

ALL CANNING STEPS IMPORTANT; WISE CANNERS HEED EVERY' RULE

The first step In home canning of vegetables or fruits is to make sure that all the needed apparatus is handy and in condition for immediate use. As explained, this consists of a hotwater bath outfit (such as a wash boiler with a false bottom), or a steam-pressure canner, glass jars, tops and rubber rings (or can soldering outfit), a yard or two of clean cheesecloth for blanching and dipping, and the usual kitchen equipment of clean enameled pans, knives, spoons, wooden paddle and sugar, salt, and other condiments for flavoring. Tables and all utensils with which the product is to come in contact must be scrupulously clean preferably scalded with boiling water. Use Fresh, Sound Products. The fruits or vegetables to be canned must be fresh, sound, and neither too green nor too ripe. Young vegetables give better results than old, woody or tough ones. Aim to get the products in the jars as quickly as practicable. Every minute's delay lessens flavor and adds to the difficulty of canning. Such products as green peas or sweet corn arenot fit to can if they are off the vines more than a few hours. Peas for canning should be picked early in the morning or during a cool spell and rushed into the cans. Don't let the peas stand after they are shelled. Jars and Lids. Start your day's canning operations by putting your wash boiler or hot water bath with its false bottom to boil on the fire. Before the water gets too hot place clean empty jars on their sides and put glass covers or metal caps in the bath, the metal caps pre-

Moment

Milady bought her summer hat. Some might call it a bonnet; The size of an overcoat button, It had black beads upon it. She hung the thing upon her ear, And -her whole head was bare. You had to look tor it three times To see if it was there. Ah! it was small, yes, very small, But still the liked it nice. The only large thing on it was The price.

THE NEW STYLE. Richard Folsom Cleveland, son of former President Grover Cleveland, has enlisted in the marines as a private. Democracy runs true to form in that family, and always did. If there is a woman in North Platte who wears an 8-C hightop shoe, will she kindly lend same for use in the Home Guard minstrel show? Phone this office and they will be called for and the name of the owner withheld from the public North Platte (Neb.) Tribune. The next eclipse of the sun visible hereabouts is scheduled for August 2017. Judging by the performance this month, it won't be worth waiting for. Trade item says a substitute for corset strengthener is sought. How about a soldier's good right arm? A shortage ot material for men's hats threatens further to lift the lids to unheard-of prices. If the supply of bats should diminish to the vanishing point men would be healthier, happier, handsomer, and two bushels of hair would grow where only one pint grew where onl one pint grew before. . before. Headache cures would be found only in museums, and about 200,000 manufacturers of quack hair restorer would go to France and fight.

U.S. DEP't OT AGRICULTURE

IJOWTO

Mi

GREENS OR POT HERBS.

USE PALLADIUM WANT ADS

A large number of cultivated and wild greens are edible, and when canned make succulent and valuable food for the winter and spring months. Among the cultivated greens are Swiss chard, kale, Chinese cabbage leaves, upland cress, French endive, cabbage sprouts, turnip tops, young, tender New Zealand spinach, beet tops, .dandelion, young, tender dasheen sprouts, native mustard, Russian mustard, collards, and tender rape leaves. Among the wild greens are pepper cress, lamb's-quarters, sour dock, smartweed sprouts, purslane or "pusley," pokeweed sprouts, dandelion, and milkweed (tender sprouts and young leaves.) Can greens the same day they are picked. Wash clean, sort thoroughly, allowing no foreign weed leaves or other vegetable matter to remain. Rid the greens of all sand, dirt, and dry, decayed or diseased leaves. Place the greens in a crate or cheesecloth and blanch in live steam either in an improvised home-made steamer, or regular commercial steamer, for 15 minutes. Remove the greens and plunge quickly into cold water. Remove to a freshly scalded pan or other vessel and cut Into convenient lengths. Pack into hot jars, add hot water to fill the container, and season to taste. If desired, a few strips of bacon, chipped beef, or olive oil may be added to the greens. Partially seal Jars. Processing with steam under pressure is recommended. Process pint jars 40 minutes under steam pressure of 10 pounds. Seal immediately, cool in a place free from drafts, test for leaks, and store in a dark, cool, dry place. If the one-period continuous boiling process is used, boil for at least two hours. Seal immediately, cool, test for leaks, and store. U. S. Depart

ment of Agriculture. 1

Washington Township Meeting is Called MILTON, Ind., June 18. Registered men and those between the ases of 18 and 50 years as well are requested to attend a meeting of the Washington Township Registered Men's club at the Farmer's bank hall here Wednesday evening. Men between 18 and 50 are asked to come because of legislation now pending which may change the draft age. Those who registered June 5, 1918, are also expected to attend the meeting, which has been called by the officers of the club.

DINNER STORIED A detective asked an office boy of It was Mr. Jones or his partner who reached the office first as a rule. "Well," said the boy, turning very red," Mr. Jones at first was always last, but later he began to get earlier, till at last he was first, th6ugh before he had always been behind. He soon got later again, though of late he has been sooner, and at last he got behind as before. But I expect he'll be getting earlier, sooner or later." People's Home Journal. Sandy and John were sitting in a car when a pretty girl got in and smiled at the former. He raised his hat. "Do you know her?" asked the Englishman. "Oh, yes, very weel," the Scot replied. "Well, shall we go and sit over' beside her, and then you can introduce me?' 'asked his companion. "Wait a bit," returned the canny Scot. "She hasna paid her fare yet."

n ftho ton with hot brine or water or

if vnn are canning' vegetables.

or with hot 6yrup, fruit juice or merely

clean -hot water K you are canning fruit. Directions for making brines and sirups are included in the bulletin on canning issued for free distribution by the U. S. Department of Agriculture. Partial Sealing of Jars As each jar is filled andjwhile It Is still hot place a rubber ring cleansed in boiling soda water on the Jar. Screw down the boiled top, if a screwtop jar is used, but do net screw it tight. If glass-top jars are used put on cover and slip wire over it, but do not press down side spring. Do not delay in putting on tops until the jars are cool. Do not seal jars tight at this stage. The packed product will expand somewhat when the jars are boiled (processed), and there must be an outlet for the expanding air. As each jar is partially sealed put it back in the hot water bath from which some of the hot water has been removed and to which cold water has been added until the water is merely warm. Do not put cold jars directly into the hot water. They will crack. They to have filled jars and the water in the bath about the same temperature at the start. Fill and partially seal all the jars as rapidly as possible and place them in the bath. See that when all are in the water comes over tops of the jars. Put a tight cover on the vessel to keep the steam around the tops of the jars. Allow the jars to remain in the boiling water for the time specified for

packing fruits and tomatoes, which require but one period of bailing In a water-bath outfit Canning In Metal Wash the cans, carefully and scald with boiling water to make certain that they are absolutely clean. In the case of cans, prepare thep roduct the same as If it were to be packed in jars. Fill the cans. Solder on the in center of the cap. Exhausting Filled Cans. Lower the filled cans into the boiling water to within one ince of the top. This treatment, in from 3 to 8 minutes, will drive the air out of the

cans through the pin hole. This exhausts them and tends to prevent later swelling or bulging from inside pressure. Do not let the cans stay longer than necessary to drive out the air. Boiling (Processing) Filled Cans. Remove the exhausted cans, tip the air hole with solder, then process In boiling water or in a water-seal or steam-pressure canner for the time specified for the particular product and for the particular outfit. Bulletins issued for free distribution by the Department of Agriculture, Washington, D. C, tell all about canning in cans as well as in glass Jars.

Cocoanut Oil Makes A Splendid Shampoo

If you want to keep your hair in good condition, be careful what you wash It with. Most 6cz?8 and prepared ehampoos contains too much alkali. This dries the scalp, makes the hair brittle, and is very harmful. Just plain mulslfled cocoanut oil (which Is pure and entirely greaseless), is much belter than the most expensive soap or anything else you can use for shampooing, as this can't possibly injure the hair. Simply moisten your hair with water and rub it in. One or two teaspoonfuls will make an abundance of rich, creamy lather, and cleanses the hair and scalp thoroughly. The lather rinses out easily and removes every particle of dust, dirt, dandruff and excessive oil. The hair dries quickly and evenly, and it leaves it fine and silky, bright, fluffy and easy to manage. You can get mulslfled cocoanut oil at most any drug store. It is very cheap, and a Tew ounces is enough to last everyone in the family for months. Adr

PK. Wo EL MAYO

SPECIALIST

Will Be at The

Representatives of the 100 women's organizations in New York are demanding the passage of legislation

concerning women's working conditions.

ferably in a piece of cloth which may be lifted out conveniently. Cover the jars with water, put the lid on the boiler, and let the jars boil until you are ready to use them. They should be allowed to boil for at least 15 minutes. As it takes time for big vessel of water to come to a boil, start this boiling of jars some time before you begin to prepare your fruit or vegetables. Try not to have your prepared fruits or vegetables wait any length of time to be put into the boiled jars. Meanwhile start water for blanching to boil in a new enameled pail. Use only new rubber rings. Shortly before you will use the rubber rings add a teaspoonful of bicarbonate of (cooking) soda to a quart of boiling water. Cleanse the rubber rings just before putting them on the jars by dipping them for one minute in this hot soda water. Preparing Fruits and Vegetables Select sound fresh fruits and vegetables and carefully wash in cold water. Do not put soft berries into water. Rinse them by pouring water over the berries in a colander, being careful not to mash or bruise them. Sort the product again and discard all bruised or defective pieces. With clean hands and scalded utensils peel or scrope or cut up large products into pieces of canning size. If the hot jars are not yet ready and they must have boiled for at least 15 minutes cover each dish of prepared product with a clean towel or scalded cover. Better yet, prepare only a small quantity at a time and rush into one or two jars. Then prepare another batch. The quicker the product is prepared .and packed into the hot jar the better. Just before placing in the jars put the prepared product in the center of a clean cheesecloth square. Take the cloth by the corners and plunge the product into the clean boiling water in the blanching vessel. Allow it to remain in the boiling water only for the time specified for the particular product. Remove immediately and either dip into cold bath or place dierctly in the jars, as directed for the product. Cold Dipping. ,If dipping in a cold water bath is advised for the product, the moment the bag of blanched material is taken from the boiling water plunge it into a vessel of clean, cold water the colder the better. Allow it to remain in the cold water only for the time specified. Do not allow it to soak in the, cold water. Packing the Jar. Remove from the water bath the jars and covers which must have been boiling for at least 15 minutes. As quickly as possible pack the blanched (and dipped) product into the boiled jars. Pack quickly and carefully, using a flat and narrow wooden paddle or wooden spoon. Eliminate all bubbles. Pack tightly but not eo as to mash or crush the product. Fill the jar to within one-half inch

the product. Begin counting the time for processing when the water around the jars in the water bath starts to boil. Sealing the Jars. Remove jars from the bath at the end of the canning period prescribed for the particular fruit or vegetable. Instantly clamp tightly or screw down the lid on each jar as it is taken out. Make sure there is no leak. Store jars to cool in a draft-free place. Test for leaks again next day. If any jar shows any signs of leaks replace faulty rubber, cap or container, and reboil. Where Only One Period of Boiling Is Required. If the product is one that can be canned by a single period of boiling in a hot water bath, your product, if tightly sealed and thoroughly cold, is now ready for storage. Where only one boiling is required, screw-top, clamp-top or self-sealing containers or cans can be used. Special Considerations. A single period of processing in. the water bath has been found generally satisfactory for canning fruits and such acid vegetables as tomatoes. Lima beans , peas, corn, and certain other vegetables having a high protein content, or which, because of their thick consistency, do not allow the heat to penetrate to the center of

the can readily, are more difficult to sterelize, and hence, where the hot water bath is used, either by the single-continuous, or by intermittent process, a small percentage of loss by spoilage may be expected. However, scrupulous care in the selection .preparation, and processing of these products will reduce this loss to a minimum. A single-period processing with steam under pressure of 10 to 15 pounds, in a pressure canner or cooker, is strongly recommended for the handling of such products, for by its use loss due to insufficient sterilization may be largely eliminated. Intermittent Boiling. For the benefit of those to whom the intermittent boiling or processing may not be familiar, it may be explained that this consists merely of placing the cans or jars of material to be treated In the boiler or canner, and boiling for the required length of time on each of three successive days. By many this is considered a safer procedure than the use of a single long period of boiling. If you employ this method, when the jars are being given the second and third boiliug treatments, you should loosen the clamps or unscrew the lids slightly just before you place them again in the boiling water. Tighten covers at the end of each boiling. As the seal of the jars is loosened slightly during each boiling, the metal-capped jars, sometimes called "heremetic" Jars, are not suited to intermittent work, ars with selfsealing wire-clamped tops are most satisfactory to use in intermittent canning. Save your screw-top jars for

Arlfpgjttoini Mottel RICHMOND, Monday, June 24th

And Every Four Weeks Thereafter.

1

Dr. Mayo has treated a number of cases of cancer without the knife. Dr. Mayo has treated successfully all forms of Chronic Diseases that are curable, such as Diseases of the Brain, Heart. Lungs. Throat, Eye and Ear, Stomach, Liver, Kidneys, Bladder, Blood Poison. Rectum, Catarrh. Rupture, Eczema, Epilepsy, Dropsy. Female Diseases, Nervous Debility, Functional Weakness, Etc. MEN A speedy, permanent and lasting cure is what I give you beyond a doubt if your case is curable. If not, I will not accept your money and promise to do anything for you. The best reference I cculd give as to professional reliability is the many cured, satisfied patients 1 dismiss. SPECIAL ATTENTION GIVEN TO DISEASES PECULIAR TO WOMEN I will give the POOREST man a chance, as well as the RICH, to receive a cure from me at a SMALL COST. There is no one too POOR to get my best advice FREE. VARICOCELE AND HYDROCELE Our one treatment cure is what you

thould have. Only one visit is required. We do no cutting. All signs disap

pear in a few days or a few weeks. BLOOD POISON, SKIN DISEASES We will fcive you treatment that will in a few days or weeks cure all rash and sores. STRICTURE, KIDNEY, BLADDER, BLADDER TROUBLES Are scientifically treated by us. Our methods immediately benefit you. PILES, FISTULA We can cure you 60 quickly and so easily that you will be surprised. We will give you just the result and cure you are looking for. RUPTURE TREATED After an examination we will tell you Just what we can do for you. If we cannot benefit or cure you, we will frankly aud honestly tell you so. , Call on or address W. R. MAYO, M. D. 843 North Delaware Street. Indianapolis, Indiana

Her Pleasure Is Immeasurable The Ring is From Ratliffs' There is nothing that will contribute more to the pleasure of the prospective June Bride than a carefully selected diamond. It conveys beyond words an intrinsic value of great and ever cherished worth. There. is no charge for the felicity which a diamond from our stock will bring. STOP IN TODAY AND EXAMINE THEM J. F. Ratliii JEWELER 12 N. 9th Street