The Syracuse Journal, Volume 20, Number 11, Syracuse, Kosciusko County, 12 July 1928 — Page 8

Classified Ads | Classified ac- I > cepted at the rate of 5 cents & < • a line for each insertion. A | ' ! booking and collection fee of x < > 10 cents Will be added for a <s> ' * charged account; no account J I will be charged for less than X < ► 25 cents for a single item. Brick Ice Cream,. Furnas Qua!- , ity. Full quart 40c. Pint 20c. THE GRAND Rowdabaugh • Mann FOR RENT—■Good garage, ' first door east of Lutheran church. O’Dell Sisters. 9-3tp FOR SALE—Canoe, like new. See W. B. Fisher or call phone 311, Syracuse, Ind. 11-tp FOR SALE—Purt> pear cider vinegar. Mrs. Vem Long. 11-ts FOR SALE—Red and' black raspberries. S. G. Morehouse, Milford, R. 1 H-ltp DON’T WORRY—Let ME do your collecting. A. 0. Winans, Syracuse, I d. Phone 150. 47-ts RADIO — Something wrong with your radio? Call Owen Sjtrieby. Phone 845. OFFICE SUPPLlES—Typewri' ter ribbon, carbon paper, typewriter paper, cardboard, blotting, etc., lor sale at the Journal erf ice. PENNY PADS —Merchants and mechanics use them for notes and figuring. Size 3x6 inches. Journal office. ORVfIL G. GfiRR Funeral Director Ambulance Service Syracuse. Indiana. Telephone 75 GEO. L. XANDERS Attorney-at-Law Settlement of Estates, Opinions on Titles Fire and Other Insurance Phone 7 Syracuse. Ind. * See DWIGHT MOCK _ for Vulcanizing and ftcetulcnc Welding Battery Charging and Repairing South Side Lake Wawasee on cement Road. Phone 504 Syracuse TO BRETZ FOR GLASSES OPTOMETRIST GOSHEN. INDIANA. . Over Miller’s Shoe Store Showing of SUMMER SUITS FASHION PARK and MICHAEL-STERN CLOTHES KOHLER & CHAMPION 112 South Main Street Goshen, Indiana NEW DEPARTMENT Wrecked Auto Bodies— Fenders. Frames, Tops, Etc., Repaired. Glass Cutting and Grinding Department— Glass for Windshields. Doors and Curtains, Cut and Ground to Fit All Cars. Tops, Curtains, Cushions— And All Kinds of Trim Work a Specialty. —All Work Guaranteed— Goshen Auml Top Go Phone 438 Goshen; Ind. D □□□□□□ LJ L ' fiTHIS OFFICE (£/ is the place to have your printing done, nc matter what kind it may De. D d uOTd

SAVING MILLIONS. , A scientist in a western university has come forward with a claim that 281 products can be secured from wheat and corn besides the grain. To back up his argument he offers samples of imitation leather made from corn stalks, to say nothing of muscilage, guncotton, talcum powder, shoe polish, printer’s ink and a substitute for soft rubber all taken from that which we have been throwing away. In fact, this man has recovered from? one ton of straw 1600 pounds of useful products, worth at present market prices around $250. Anybody who knows anything at all about agriculture knows we are wasting millions of dollars when we take the .gram from a stalk of corn or wheat and then destroy the remainder of the plant. Touch a match to a ton of wheat straw and in a few minutes all that is left is about forty pounds of ashes. Nov; comes the chemist to point out that that same ton of straw can be made to produce $250 worth of usable products. They are taking furfural from corncobs, and it is an important chemical, used in making phonograph records, pipe stems, telephone receivers and radio horns. In fact, now thatthey have gone into it, it seems there is no end to the by-products of wheat straw or cornstalks and corncobs. And it may not be long until we’ll realize how wasteful we’ve been in growing these things for the grain alone, and simply because we’ve never known what it was fit for. o ' Will H. Hays announces that} the motion picture industry now [ has the largest number of consumers of any business in 1 America. It was estimated that 250,000 000 see movies weekly. , o \ See Phyllis Haver in “Chi-’ cago”, the big attraction at Crystal, Ligonier, next Tuesday, Wednesday and Thursday, July 17, 18 and 19. (J A classified ad will sell it. BABY DAYS ARE SfrON GONE! The photographs of baby we make now will be treasured through the coming years. Bring the baby in today. The Schnabel Studio N. E. Corner Main & Washington GOSHEN, INDIANA 6 6 6 Cures Malaria and quickly relieves Biliousness, Headaches and Dizziness due to temporary Constipation. Aids in eliminating Toxins and is highly esteemed for producing copious watery evacuations. Bright B. Bortner Registered Civil Engineer ALBION, IND. Lake Subdivision & Consulting J. M. IJYLER, MD. * General Practitioner NOBTH WEBSTER, JNDIANaA Nervous Diseases and Diseases of Women, and Diseases of the Eye, Ear, Nose and Throat. Eyes tested and glasses and frames made to fit the iface. (NERVOUS \ DYSPEPSIA) Sufferers from nervous dyspepsia need a medicine that will ’ soothe .and quiet the disordered ▼ nerve centers. Dr. Miles’ Nervine is a medicine of proven value i in nervous dyspepsia and many other nervous disorders. The first full-size bottle is guaranteed to help you or your f Amoney will / be refunded. Nervousness, Sleeplessness, Neurasthenia, , Nervous Dyspepsia, Nervous , Headache, * Neuralgia, o * We will send a generous sample for 5c in stamps. Dr. Miles Medical Co. •sisssrElkhart, Ind. ISSESSEE. 1 aaDR. MILES’Nervine

• /A Tomato: fagfffEri The Prize Os The Qolden Apple

'JIJAVE you ever seen an Italian chef tasting, with a look £f unspeakable bliss, the spaghetti sauce he has just made? If you have, you know why the Italians call the tomato the pom d'orj, or golden apple. ‘ Americans believe with the Italians that the tomato is a prize product, and, just to prove 0. r fondness, we canned, in 1927, well over three hundred million cans <>.f tomatoes — or more than enough tq give three to every person in the United States! So why not take a leaf out of the Italian book and, when you prepare your allotted cans of tomatoes, try an Italian method such as this: Italian Spaghetti Italian Spaghetti'. Cook the spa-

Let Betty Make It j l\ r i nr\ l Hll I

< * / fjij-AMA, .1 want to h.g]p," jfj|y comes a shy little voige ■*** from the doorway and you look around to see little Betty, all curls and shining eyes, glancing around your- immaculate kitchen. And when you hear that plaintive request, what do you do? One woman made a point of letting her little “Betty” help. True, it was hardly help at first, but Betty was learning, and surprisingly soon she could really aid her mother.. Any assistance which Betty gives must be carefully graded to her size. One woman made a practice of baking her cakes in gem pans and letting Betty fill the pans. Then while the cakes were baking Betty was allowed to mix the frosting. A good, recipe is the One consisting of one and one-fourth cups confectioner’s sugar, and boiling syrup from canned fruit. Add the syrup to the sugar until the frosting is of’ the right consistency to spread. Then while you frost most of the

Bachelors Select Food Blindly

JfjACHELORS are not compe- | KB tent to select their own food, according to Dr. E. Meulengracht, of Sweden, who has recently made a study of bachelors living alone. He found that they tended to pick their food blindly, basing their # dietary largely on bread, butter, and coffee, and using very few fruits or vegetables. Canned Fruita Ready Yet there is no reason why bachelors, even those who do their own cooking, shofiM not include in their diets the essential fruits and vegetables. For one thing, the foods can be purchased in cans, so the efficient man does not have to waste his time paring them. -Also there are many recipes for delicious dishes which even a bachelor can prepare. Consider these recipes:

THE SYRACUSE JOURNAL

ghetti in the usual way. Saute one large sliced onion and one minced garlic clove in three tablespoons olive oil. until a goldenbrown. Add one large can tomatoes, two bay leaves, two and one half teaspoons salt, a few grains cayenne, one-eighth teaspoon, drj mustard, and simmer five minutes Add spaghetti. Serve with Parme san cheese liberally sprinkled over it. Napoli Spaghetti: Cut four slices bacon in small pieces and fry well. Add one sliced onion, one-half can tomatoes, one-half can tomato paste, one-half teaspoon salt, oneeighth teaspoon pepper, one-fourth teaspoon allspice, one-fourth teaspoon mace, few grains cayenne, bit of bay leaf. Bring to a boil and let simmer for fifty minutes. Pour over boiled spaghetti and serve very hot.

cakes Betty can frost her little share. Betty’s Sardine Sandwiches Here is another recipe where Betty can help. It is for the filling of sardine sandwiches. Remove the skin and bones from sardines, and mash to a paste. Add to an equal quantity of yolks of hard-boiled eggs rubbed through a sieve. 'Season with salt, cayenne, and a few drops of lemon juice; moisten with olive oil or melted butter. Spread mixture between slices of buttefed bread. If Betty’s little hands are skilled enough, she can remove the skin and bones; but if she is too little for that, she can ■mash the sardines.- She may be able to rub the eggs through the sieve. But whether her help is real to you, it is real to'her, and she is gaining through the best of character training —- doing.

Bacon with Com and Pea Succotash: For the succotash, heat contents of one can of corn and twothirds cart of peas. Add two tablespoons butter and salt and pepper to taste. While the succotash is heating, fry or broil bacon slices and drain them from the fat so that they will be crisp. Serve with the succotash. Hawaiian Fruit Cup is excellent either as an appetizer or a dessert. Cut a grapefruit in halves crosswise, remove center membrane and loosen sections with a sharp knife. Sprinkle with powdered sugar, fill center with crushed Hawaiian pineapple and chill. Canned grapefruit is delicious and can be quickly piled into sherbet glasses, mixed with the crushed pineapple and chilled.

VITAMINS IN MILK PRODUCTS By R. Adams Dutcher Head of the Department of Agricultural and Biological Chemistry, . Pennsylvania State College.

NEVER before in the history of mankind has there been such a lively public interest in the “whys” and “hows” of feeding. We find the medical profession laying ever greater stfefs on the importance of diet in relation to health and disease./Health surveys in our public schools have shocked us into the realization that a rather large-propor-tion of our school children are underweight for their age. Physicians and public welfare workers have been forced to conclude that much of the ill health that exists in every community can be traced to malnutrition and that this condition has been due, very largely, to a lack of interest in, and knowledge of, some of the very fundamental facts that we all ought to have regarding intelligent feeding. As a result of the discoveries made by biological chemists during the past decade, we are beginning to understand more about nutritive values possessed by our natural and manufactured foodstuffs. Manufacturers have set up their own research laboratories and have cooperated with colleges and universities in an earnest desire to get at the facts and, if possible, to improve the palatability and nutritive quality of their products. The Value of Milk in the Diet Students of nutrition., were not long in making the discovery that some foods were better than others, and that children and animals cannot thrive on monotonous, onesided diets. As a result we are taught that our diet should be varied from day to day in order that we obtain the necessary quality and quantity of proteins, mineral salts and vitamins. A further study brought out the fact that milk and milk products, more nearly than any other single type of food, provide the essential things that many diets lack. As a result the production of milk and products made from milk has been greatly stimulated. Vitamins in Milk It has long since been established that milk contains all of the known vitamins which are so essential to health and well-being. Some milks, however, were richer than others. Studies in our laboratory soon told us why. We found that the vitamin content of milk was directly related to the amount of vitamins in the cow’s diet. If the cow was fed a diet rich in vitamins—her milk was proportionately rich; if her feed consisted of dry vitamin-

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years ago Battle Creek Sanitarium had twelve patients; today it maintains an average of over twelve hundred. That one fact alone is enough to show the stupendous strides made by this unique institution so outstanding that it has aroused the interest of the whole medical field. What is there about Battle Creek that excites this interest? Why do people go there with obscure ailments and then send their friends, and return, themselves, when in need of rest? Why is it that eight immense buildings now stand where only one stood a half century ago? The Highest Law Undoubtedly the reason for the sanitarium’s Success is due to its fundamental theory which is expressed in the words of Dietl: “Nature alone can cure; this is the highest law of practical medicine, and the one to which we must adhere . . . Nature creates and maintains; she must therefore be able to cure.” That is, the body must cure itself; outside forces can only aid. To further this ideal the daily regimen at the sanitarium is so arranged that the patient lives the most healthy life possible. When he arrives, his schedule as to fresh air, treatments, and dietjs laid out. Perhaps Idhg walks, swimming, tennis, are recommended; perhaps only resting in the mellow sunshine. Special water, light, or mechanical treatments are almost sure to be ordered, and his diet will be planned for him. Only Plant Foods * The point that first strikes the attention about the Battle Creek ’iet is its lack of meat and fish. e ßff s » nuts > an d vegetables I

poor foods—her milk was less rich in these necessary food factors. As a result of these and other studies, dairy men are feeding much more intelligently than in former years. Dried Milk Certain of the vitamins are partially or totally destroyed by heat, depending on the conditions of treatment. If, a milk is rich in vitamins, due to proper feeding, considerable destruction may occur and the milk still remain a valuable source of vitamin supply. If a vitamin-poor milk is carelessly treated, the vitamin supply may be too low in the marketed product. Our studies showed that milk may°be pasteurized at 145 degrees for 30 minutes in the absence of air and that little, if any, vitamin destruction occurred. This Was not true when air was admitted. Manufacturers of dried milk or milk powder have studied these problems, with the result that by careful control, much of the original vitamin content of the milk can be preserved. . * The importance of this cannot be over-emphasized, for in addition to its widespread household uses in soups, vegetables and desserts, and in baby formulas, it furnishes a source of milk for travelers, infants in the tropics, and for people in all places where safe fresh milk is not available. According to Dr. Milton J. Rosenau: “Milk is the most difficult of all our standard articles of diet to obtain and handle in a safe and satisfactory manner. It requires scrupulous care from pasture to pail, and from pail to palate. It is the most difficult of all our foods to gather, handle, transport, and deliver in a fresh, clean, safe and satisfactory manner. Furthermore, 0 milk decomposes more quickly than any other food. It spoils even more quickly than fresh fruit and berries.” I should not leave the impression however that milk is always a rich source of vitamins. Even fresh anilk from a good source often may Tie supplemented to advantage with orange juice, cod liver oil and similar vitamin-rich foods, a practice recommended by many physicians. Evaporated Milk ' Another way of preserving milk for use, where fresh milk is not easily obtained, is to evaporate it or condense it. This process removes a portion of the water leaving the original proteins, fats, sugars and salts in a more concenform. Our studies of the vitamin content of evaporated led us to believe that!

! provide all the protein that is eaten, and even the use of milk and eggs > is not urged, although they are produced on the sanitarium estate under the most rigid inspection. Fruit, Canned or Fresh Fresh fruits are provided freely at the sanitarium, fruit diets often being prescribed to overcome a toxic condition. All fruits (and vegetables) which are to be eaten raw are thoroughly disinfected to destroy the animal and vegetable parasites with which market products are always contaminated. This practice, the x officials believe, would prevent some grave intestinal disorders if followed generally by housewives. - The disinfecting is done by soaking the food for ten minutes in a solution of one tablespoon of chlorinated lime in a gallon of water; the food is then rinsed thoroughly. Fruit «juices, such as orange juice, are always obtainable. Sometimes canned tomato juice is provided as a welcome variation. Often the fresh fruit is stewed, but much of it is canned. The following foods are canned without salt or sugar: Apple sauce, apricots, blackberries, cherries, figs, grapefruit, peaches, pears, pineapple, raspberries, strawberries, beans, peas, spinach, and tomatoes. Canned fruits and vegetables of the highest quality are bought in the open market, too. Menus Are Instructive Naturally, with such a regimen, vegetables play an unusually important part. In order to give variety to the menu all the domestic vegetables are served, and many vegetables and fruits are imported. Chayotes, papayas, celeriac, escarole, and broccoli as wdi as hearts . .**■*?.

the growth-promoting component of vitamin B is injured very little by the evaporation and sterilization process. Vitamin Ais partially destroyed, but a fair proportion of this vitamin is preserved if the milk was rich to start with. Vitamin D. although hot present to any considerable extent, even in fresh milk, does not seem to be greatly harmed, although some destruction seems to take place. Vitamin C is not present in fresh milk in large quantities, and since this vitamin is the most susceptible to heat of the entire group, it is safe to say that milk products of all kinds should be supplemented with fruits and fruit juices. A Nearly Perfect Food While no food can be considered a perfect food, milk in all of its various marketable forms comes about as near to this ideal as we can hope to find it in a single food product. We should not necessarily condemn any food because it is deficient in one ingredient or another. White bread, polished rice and similar foods are often deficient in several ingredients, including vitamins. We should realize that such foods have a definite and important place in the diet, and that they should be supplemented with milk, fruits, and vegetables which furnish the lacking essentials. • Milk Breads Much of the white bread made today in commercial bakeries contains added milk solids in the form of powdered or evaporated milk, which contribute greatly to the nutritive value of white bread. Such breads are known to the trade as “milk breads." Realizing that “variety is the spice of life” at the table as well as elsewhere, we should make it a rule to supplement our diet with vegetables, fruit, and milk. While it ft pleasant and desirable to obtain these fresh from the garden, orchard and dairy—whenever it is possible to do so, it is by no means necessary ..that this be done—for modern methods of canning and preserving are bringing many of these to our table today in appetizing and nutritious forms. Canned tomatoes, for example, are being used with success as a substitute for orange juice, and the research work of Dr. Walter H. Eddy and Dr. E. H. Kohman has shown that other fruits and vegetables may be canned by modern methods and retain much of the original vitamin t potency.

, of palm, palm cabbage, rare grapes i and many other plant foods are among the list. Canned peas, asparagus, and tomatoes are used Because canned tomatoes havpractically the same vitamin cor tent as the fresh ones they are espe - cially popular with the dieticians. The menus in use are decidedly instructive. After each food there is a statement as to the amount of protein, fat, carbohydrate, averag' portion, number of calories, an< whether its reaction is acid or al kaline. In the dining room ar> several dieticians who are ready at any time to give advice to the casual guest who is choqsing his menu. Patients on prescribed diets are assigned permanent seats in the dining room; by their plates at each meal are menus marked to indicate what they should eat. These menu; are given to the patients when they leave, for future reference. When Eating I* Interesting Eating at Battle Creek is interesting not alone because some ordinary foods are absent, but also because the food is delicious and because there, are decidedly unusual dishes on the menu. For the group at Battle Creek has manufactured a number of vegetable, foods which add both novel flavors a«d excellent dietetic elements to the menu. Many of the foods are designed primarily to overcome poor intestinal conditions and secondly to provide needed elements, such as minerals and vitamins, in the diet. Right food combined with right external surroundings and occupations have been the two factors which have aided the directors of Battle Creek Sanitarium to prove the worth of their motto, “Nature alone jraj 5 \