The Syracuse Journal, Volume 20, Number 45, Syracuse, Kosciusko County, 7 March 1929 — Page 8

Classified Ads • Classified advertising is accepted at the rate of 5 a line for each insertion. A bookii.g and collection fee of 10 cents will be added for a charged account; no account will be charged for less than 25 Cents for a single item.

FOR RENT -Onion ground for cash rent. Phone 265. 45-tp. FOR SALE —200 bushels corn and 3 tons good timothy hay. Wm. Darr. 45-ltp FOR SALE—Dry stove wood and chunk wood. Manford Morris, Route 2. • 45-2tp. FOR SALE —Modern Nappanee property, clear, will exchange for well improved farm of 60 or 80 acres. T. J. Prickett, Nappanee, Indiana. 45-2 t SHRUBS AND FRUIT TREES -—Can meet prices of all competitors. A. 0. Winans, Syracuse, Ind. Phone 150. 45-ts MAPLE SYRUP—Orders taken now for maple syrup for future delivery. Frank and Gerald Bushong, Syracuse, Ind. 43-2 t FOR SALE —A residence property on South Main street, including lots 5, 25, 26, 27 in Dolan and Miles addition. Terms — half cash and balance im twelve months. Charles C. Bachman, Extr. Wm. McClintic Estate. 44-ts. RADIO — Something wrong with your radio? Call Owen Strieby. Phone 845. GEO. L. XANDERS Attorney-at-Law Settlement of Estates, Opinions on Titles Fire and Other Insurance Phone 7 Syracuse. J nd. If unfortunate in the loss of Horses, Cattle, Hogs, Phone 284 GOSHEN, Also Phone 202 For Prompt Removal FREE OF CHARGE GOSHEN FERTILIZER CO. TO BRETZ FOR GLASSES 7 Nevin* & ’ Bretz OPTOMETRIST GOSHEN. INDIANA. Over Miller’s Shoe Store Showing of Winter Clothing FASHION PARK and MICHAEL-STERN CLOTHES KOHLER & CHAMPION 112 South Main Street Goshen, Indiana ORVfIL 6. GfIRR Funeral Director Ambulance Service Syracuse. Indiana. Telephone 75 K i — See DWIGHT MOCK for Vulcanizing and ftcctulenG Welding Battery Charging and Repairing South Side Lake Wawasee on cement Road. Pltonp 504 Syracuse

QTZhe YELLOW Q PENCIL ( VVREDBAND L_ .

CATTLE MEN TAKE LOSS The high retail cost of beef is said to be responsible for a depreciation at. least 1,000 millions of dollars from paper value of live stock. Wholesale prices have dropped $4 per 100 pounds. Low purchasing power on the part of the consumers together with high retail’charges, has resulted in a 30 per cent reduction in consumption and a clogging of refrigerators with beef. Other authorities contend that the high price of meats has forced the American public to change its diet. They say that notwithstanding the fact that we have 200,000 more people to feed ,the inhabitants of this country eat 45 per cent less meat than- ten years ago.. At the same time consumption of salads has increased 110 per cent. Pastry has dropped off in consumption 25 per cent., bread 29 per cent, and potatoes 15 per cent. Items of diet which have increased are ice cream, 30 per cent; malted milk, 63 per cent; whole milk. 63 per cent; fresh fruit, 39 per cent; fresh vegetables and whole wheat bread, 35 per cent; cereals, 34 per cent; canned fruit, 33 per cent; poultry, 25 per cent and eggs 11 per cent. These figures are compiled from a survey of restaurant and hotel records. • It is becoming more and more evident that industry, oil, iron, beef, or what-not, cannot make a market unless consumers have money enough to buy with. Building and Loan and installment payments to say nothing' of the cost of maintenance of automobiles, consumes every dollar the average man can obtain—and the uncertainty of employment does not aid the situation. BROOM INDUSTRIES One,is really surprised at the extent of the broom market in the United States, as a recent report from Washington, D. C. shows that there are 394 establishments in this country, 3D being located in New York state, 36 in Pennsylvania, 32 in Illinois, 25 in Ohio. 24 in Texas, 23 in lowa, 20 in, Missouri, 19 in California, 15 in Kentucky, 12 in Indiana, 12 in Massachusetts, 12 in Minnesota, 11 in Wisconsin, 8 each in Alabama, Georgia. Maryland, and Teiwsse, 7 in Oklahoma, 6 in Florida, 6 in Louisiana and the remaining 49 in 18 other states. In the year 1925 the industry was represented by 421 establishments, the decrease to 394 being the net result of losses and gains. Os the establishments ■lost, some were idle throughout the year, some went out of business prior to 1927, and the others reported commodities other than brooms as their chief products and were therefore transferred to the appropriate industries, the department explained, Os the establishments gained, part had manufactured commodities other than brooms and the remainder reported for the first time at the present census. _ o — In 1736 thl little town of Danville, N. H., set aside 75 acres of timber land, the proceeds of which were to be applied to the payment of a minister’s salary. This has been done for 16.6 years, and the fund has a bank balance of $10,090. Every minister has received his salary from the sale of wood from the lot, and it is good for another 100 years.

CRYSTAL THEATER —LIGONIER — Thursday and Friday, March 7th and Bth—“LILAC* TIME” The greatest airplane spectacle of the age! Saturday, March 9— “WATER FRONT” A comedy drama starring Dorothy Mackail and Jack Mulhall. Sunday and Monday, March i 10th and 11th—“EXCESS BAGGAGE” I Starring William Haines-- ] you’ll say its his greatest role. Backstage ’life, love, laughter, tears. See it! Tuesday and (Wednesday, March 12 and IB— r “COMPANIONATE MARRIAGE” Here is Jjjdge Lindsey’s answer to the millions who want to know about this subject. The sensation of the age.

ONION GROWERS ASK HELI* A petition signed by 64 onion growers of Kosciusko and surrounding counties asking Purdue Agricultural Experiment Station to carry on work there to demonstrate control of onion maggot, has been received by Director J. H. Skinner. The petition asks for help and states, "if we do not get relief of some kind very soon, we will have to stop trying to raise this crop at all. AK the* signers will co-operate in efforts to control this pest.” Indiana for some years has ranked first or second in onion production and in 1927 shipped 6,233 cars of onions and last yea) 1,600 cars. The crop last season was worth on the market al least five and one-half million dollars, besides those sold and* used locally. The onion growing belt in Indiana is largely confined io the two northern tiers of counties and all sections through that area are having more or less trouble in controlling the onion maggot, according to Purdue men. Director Skinner cited the fact that the Agricultural Experiment Station was “in need oi substantial state funds to take up not only the emergency problems suggested by the- onion growers, but also numerous other problems for which the dairymen .tomato growers, poultry men and others were seekinghelp. {> s According to the employers Association of Detroit the number of men now working is close to the 300,000 mark —65.000 more than last year at this time, and equals the high mark. Glimpse behind scenes at small performers will, fascinate you in “Excess Baggage,” starring William Haines at Crystal, Ligonier, next Sunday and Monday, March 10 and 11.

CANNED FOODS AND HEALTH

TO science and scientists is due the fact that commercial canned foods have won their long hard struggle for an assured posijiyp in the public esteem. It is Ui'gply the research work of the painstaking scientists who have sfeii testing and investigating panfpndo from every angle over a period of many years, and then making known their findings, bit by bit, that has brought about their practically universal acceptpiige- d in the early days of canned foods good housewives made use of them only because they made available at all seasons fruits and vegetables that grow in most regions, only during the summer, and other foods which could be obtained in no other way— the tropical fruit, for instance, which in its fresh state would spoil in shipjOSHti the salmon which other? wise would hardly get out, pf Alaska, the mushrooms which only special equipment and conditions could grow. These good house? wives feh for a long time that they should can at home theyegetables and fruits which their own farms produced, PF which the neighborhood hucksters providedThey distrusted the commercial product ”p«t up by someone whp would never see it again," and felt that economy, cleanliness and their reputations for industry would be much better achieved and maintained by canning their own. *An Independent Investigator One day, however, an adventurous houseyyife, who cared but little for public opinion, ipade an estimate pf the mopey outlay involved in her season's canning. But the amount of perspiration, the time spent over a hot stove in the heat of summer, the cuts and burns and callouses on her hands somehow didn't seem to lend themselves to any cold financial calculation such as she felt would appeal to her industrious relatives, ip-laws ans neighbors. But mopey appeals tp everyone, industrious or otherwise, however little sympathy they have for someone vise's suffering and hard work. This independent housewife discovered that she could have bought her whole season’s output of canned foods for less than she had paid for putting it pp herself. A ‘Oh, hl’t how much better your own is than the boughten stuff!" exclaimed the conservatives. The housewife wrinkled up her nose questioningly. “Is it?” she wondered. Then she began to gather up information from one place and another instead of relying on unconsidered general statements. The hotels were using canned foods. So were the restaurants. So also was the hospital. The old people’s home and the orphanage were using them, too, but they would naturally be expected to and so didn't count, No More Secrets One place in which Mrs. Housewife was nonplussed for a while was in the canneries themselves. What processes did they use? How could she be sure that the food was handled in a cleanly manner and under hygienic conditions? How could she be certain they did not use some harmful preservative? The canners would not tell her, They seemed to feel that secrecy In regard to recipes and processes was necessary. Now all that is changed. Fourteen years ago the National Can-

THE SYRACUSE JOURNAL

TOO MUCH OIL An organization known as the American Petrcieum Institute has undertaken a task of bringing about a concerted agreement of all oil interests on this hemisphere to restrict production to market demands. While the announced purpose is to “conserve” oil, the undeiying motive is to bolster prices. New fields have Hooded the market to such an extent that storage capacity is sorely taxed. This government owns a great oil territory del signed to supply naval needs, but it has been shut down for some time to help the movement. Whether the government is purchasing oil for naval uses, or

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ners’ Association organized i n Washington, D. C., its first laboratory to conduct research investigations into the fundamental practices and principles which govern the art of canning, and the causes of spoilage and its prevention. r ■ -a ■ . Jr-i Dr. E, V, McCollum of the School of Hygiene and Pubhe Health of Johns Hopkins University , Now the Association has laboratories also in Seattle and in San Francisco. They collaborate closely with the Department of Physiological Chemistry of Teachers’ College, Columbia University, the Department of Preventive Medi? pine. and Hygiene of Harvard Medical School, the Hooper Foundation for Medical Research of the University of California, the Medical Department of Stanford University and the Department of Bacteriology of the University of Chicago—and there are no more secrets in the canneries, but their recipes and processes are open to alt Variety jn Piet Now Possible Some of the scientists who have investigated the various health aspects of canned foods are Dr. E. V. McCollum of the School of Hygiene and Public Health of Johns Hopkins University, Dr. Milton J. Rosenau of Harvard Medical School, Drs. W. D. Bigelow and E. F. Kohman of the Research Laboratory of the National Canners’ Association, Prof. R. Adams Dutcher,, head pf th e Department pf Agnciiiturai ? n( L Bio|pgic?i Chemistry of the Pennsylvania State College and 7 Dr. Walter H. Eddy of College, Columbia University, According to Dr. McCollum, the greatest single value of canned foods is the variety of diet which they make possible. Some of us remember the monotonous winter diet of middle Western farms—the white bread, molasses and salt pork—and the “blood purifiers” with which pur elders dosed qs in the spring. Wg- fp begin the spring languid and ,f run down" We now know we were suffering from an inadequate diet. Science Comes to the Rescue In a recent article Dr. McCollum said: “Science has come to the assistance of mankind in providing ways by which foods may be preserved for months or even years’ thtis making it possible for people to have a greater variety in the diet the whole year through. Canning, dehydration and cold storage are

is using its own, has never been determined. It is safe to say that independent producers, with heavy investments in properties, will hesitate to sacrifice their incomes to aid concerns that are declaring 200 per cent dividends at the expense of the car owners. o The orders of Chicago's police commissioner to "close every joint in the city” is conclusive evidence that crime and liquor are inseparable. Long before i prohibition became operative, a very large proportion of crime was traced to gin mills where criminals were turned out without molestation. The crime wave is not the result of prohibition —it continues to be the result of liquor.

the principal means by which foods are preserved during the season of excess production, to be used mainly during the part of the year when otherwise we should be reduced to a simple and monotonous diet. A long list of fruits and green vegetables are most effectively preserved in a wholesome .and attractive form, and for an almost indefinite period if necessary, through the process of canning. Several kinds of fish and meats, milk, etc., are also best put up in this form. No other method serves so well to conserve the delicate flavors of fruits and vegetables as does canning by modern "W' ' h •* Dr. Milton J. Rosenau of the Harvard Medical School processes. The high favor of canned foods among consumers everywhere is justified by the results of nutritional research.” The Safest food Dp? Milton J. Rosenau of the Harvard Medical School, who has done extensive research in food poisoning, tells in regard to canned foods: “Food properly preserved by heat is sterile, and such food is the safest food that comes on our table. The processing, however, must be effective and the containers tight. So far as botulism is concerned, home processed fppds have bp£n the chief offenders on account pf incomplete sterilisation in the kitchen.” Df. W. D, Bigelow of the Research Laboratory of the National CannerX Association, who has made a careful and far-reaching investigation of the causes of food spoilage, says that it is due to bacterial action and not to the kind of dish in which the food is kept. The various discolorations, due to contact with metals, are not objectionable from the point qf view of health, according tP this scientist, but detract from the appearance pf the product and so are guarded against with great care. Preserving Milk Prof. R. Adams Dutcher, head of the Department of Agricultural and Biological Chemistry of the Pennsylvania State College, recently published the result of his studies of milk: “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.

j Ligonier Jorg’s Hatchery BLOOD-TESTED ! BABY CHICKS f White and Brown Leghorns, Barred and White Rocks, * I R. I. Reds, Buff Orpingtons and Wyandottes. j These Chicks are produced from HIGH QUALITY HEAVY ! 1 LAYING flocks, closely CULLED for SIZE, HEALTH and ! ’ VIGOR, also BLOOD-TESTED of Bacillary White Diarrhea. 1 FREE VETERINARIAN SERVICE AND ADVICE Custom Hatching 3c per Egg k Spend your chick dollars on VALUE and not CHANCE. < PRICE RIGHT — QUALITY UNSURPASSED | LIGONIER HATCHERY j k Phone 502 ROY JORG, Mgr. 1 WANTED—Hatching Eggs On Account of the Increased Capacity we Need More Hatching Eggs at Once If you have hatching eggs from good breeds, call us at once and we will come after your eggs. Remember we pay h PREMIUM for eggs and our hatchery operates day and night during the full term of the Spring and Summer season. WE WANT RELIABLE CUSTOMERS MILFORD’HATCHERY Milford, Indiana. Fred L. Bettz, Prop. Phone 178 DEVON Manager ) A Classified Ad Will Seli;it

By Ruetta Day Blinks Formerly Assistant Professor of Food and Nutrition, lowa State College

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. “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 concentrated form. Our studies ot the vitamin content of evapoiated milks have led us to believe that the growth-promoting component of vitamin B is injured very little by the evaporation and sterilization process. Vitamin A is partially destroyed, but a fair propor-

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Professor R. Adams Dutcher, Head of Department of Agricultural and Biological Chemistry of the Pennsylvania State College tion of this vitamin is preserved if the milk was rich to start with. Vitamin D, although not 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.” Old Prejudices Disappearing Prof. Dutcher also makes the following statement: “It is very evident that the old prejudices against canned foods are rapidly disappearing. Scientific research has not only improved the container but it is finding ways and means of preparing canned foods which not only preserve their original palatabilky and flavor, but, in many instances, preserve the nutritive value of the foods as well“From the standpoint of bacterial contamination there is little doubt regarding the superiority of modern canned foods which have been processed properly. “While it is highly desirable

from many standpoints to obtain our foods fresh from the garden, orchard and dairy—it is not always feasible or necessary to do so, especially when fruits and vegetables are ‘out of season.’ ■‘Recent vitamin research shows, quite clearly, that canned fruits and vegetables may be processed in such a manner as to preserve-, much of the original vitamin potency. This is particularly’ 3 true: with canned tomatoes which have: been used successfully as a substitute for fresh orange juice int the feeding of children. Our ownt work has shown that milk may be: dried and evaporated and still retain much of its vitamin content“lt is a matter of considerable: satisfaction to the scientific worker to note the enthusiasm withi which reputable food manufacturers are endeavoring to make their products more healthful and more » nutritious.” Dr. Eddy Testifies Finally Dr. Walter H. Eddy of Teachers’ College, Columbia University, makes the following statement in regard to canned foods: “Fruits and vegetables vary in food value with the season, ripeness and other conditions. Canned fruits and vegetables share these variables with the market product. Our only absolute standard of good value must then rest on analysis of the product in question. The question of whether a product loses value by canning can be determined only by contrasting food analysis of the products before and after the canning

f _ jOII & Dr. Walter H. Eddy of Teachers’ 1 College, Columbia University operation has been effected. “To date we have so tested cabbage, spinach, peas, apples, string beans, peaches, beets, strawber- ’ ries. In these tests we found that the A and B vitamin values were, little affected. We found that owing to the reduction in oxidation in the processing of the canner the loss of vitamin C was in most cases less than resulted from the standard home cooking of the products under test. “If the entire contents of the can are utilized in the diet, there is little chance for the loss of nutrients and mineral salts. From these results it follows that the canned products mentioned may be safely substituted for the fresh articles with little danger of nu» tritive loss.” f