The Syracuse Journal, Volume 22, Number 6, Syracuse, Kosciusko County, 6 June 1929 — Page 5

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—”— . 1268 acres would make a big farm AT Milford, Michigan, 1168 acres have &| \ •-.) jLjLbeenmade—notintoafarm—but into kj a Proving Ground for automobiles. Long before your General Motors car is built, specimen models are sent to the Proving Ground. This fleet is tested in actual use. It has to meet every bad driving condition, from heart-breaking hills to slam- jf bang bumps. But that isn’t all. Other cars of American ’ and European manufacture are bought and put through the same tests, so that General Motors always knows how its products compare with others. The tests involve speed,power,endurance, braking,riding comfort, handling ease jfuel, oil and tire economy, body strength —every phase of carconstruction and performance. When the specimen cars are finally able to meet every test, they are sent back to the factory. The car you buy is made exactly like them. The next time you examine a General Motors car in your dealer’s showroom, think of those 12.68 acres. They would make a big farm. But they make a better promise of proved car value. ” A car for every purse and purpose” CHEVROLET. 7 models. $515X7x5 A six in ... n. . —■—» | I the price range of the four. Smooth, powerful HMSaaOßtSMiafflMfillttSiijfiK 6-cylinder valve-in-head engine. Beautiful new I Fisher Bodies. JZro Lightdelivery chassis. Sedan ZSX delivery model, ton chassis and ton chasMHlfllnrl sis with cab, both with four speeds forward. TWrl!!!llf '/Sl PONTIAC. 7 models. $745 —$895. Now offers “big six" motoring luxury at low cost. Larger W|U|W L-head engine; larger Bodies by Fisher. New attractive colors and stylish line. "■g OLDSMOBILE. 7 models. SB75 —$1035. The r . "A' Fine Car at Low Price New models offer further refinements, mechanically and in the 1 Fisher Bodies —yet at reduced prices. Also new 1' Special and De Luxe models. * MARQUETTE. 6 models. $965 —$1035. (5 IS 'W? j models priced under $iooo) Anew car, "a great ML MMr JUS I performer built by Buick.” Beautiful colors I and appointments. Splendid Bodies by Fisher. jX OAKLAND. 8 models. sll45 —$ 1 375- New Oakland All American Six. Distinctively origiS nal appearance. Splendid performance. LuxuriV ’ ous appointments. Attractive Bodies by Fisher. \ 3 VIKING. 3 models. $1595. General Motors' I ISj»i7y i /Y new “eight" at medium price. 90-degree V- ' type engine. Striking Bodies by Fisher. /fli ' . - ~ . A Three years spent in its development and test. I BUICK. 19 models. sll95 —$1145. The Silver I Anniversary Buick. Three wheelbases from SiKCByxMMW 115 to 12.8 inches. Masterpiece Bodies by Fisher. 5,, ißgrsSjßl More powerful, vibrationlcss motor. Comfort and luxury in every mile. ’■'T?' LASALLE. 14 models. $12.95 —$2.875. Companion car to Cadillac. Continental lines. Distinct- y ive appearance. 90-degrce V-type 8-cylindcr en- - ginc. Beautiful Bodies by Fisher. ‘ CADILLAC. 15 models. $3195 —$7000. The "K Standard ot the world. Famous efficient 8-cyl-A. ' inder 90-degree V-type engine. Luxurious Bod- '■ ies by Fisher and Fleetwood. Extensive range of color and upholstery combinations. ' JmHm Prices j. o. b. Factories) II WW also ft gO FRIGIDAIRF Automatic Refrigerator. New syent models. Cold-control device. Tu-tonecab- j .VJ' inets. Prices and models to suit every family. v DELCO-LIGHT Electric Plants—? Water | Systems. Provide all electrical conveniences and labor-saving devices for the farm. I. ■■ ■■. m—, ■ mg Low-cost GMAC Plan for time payments. GENERAL MOTORS CLIP THIS COUPON —• CHEVROLET C VIKING What oes on behind the scenes in a great automobile industry like PONTIAC BUICK General Motors? The inside story is told in a little book with lots of x 1 interesting pictures. This every car buyer.lt is free. Send the coupon. Check the particular prod- MARQUETTE CADHT AC nets you would like to know about. Erigidaire Automatic Refrigerator z . • - C Delco-Light Electric Power and Light Plants Name T UNE IN —General Motors Family ParrA every S Add-eat — Monday, 8:3o p. m. (Eastern Standard Time). H WEAF and 37 associated radio stations

ORVfIL G. GfIRR Funeral Director Ambulance Service Syracuse. Indiana. Telephone 75 f Subscribe for the Journal.

Kosciusko County Graduates at LU. Tentative advance lists of candidates for degrees at the centennial commencement of the Indiana University here the afternoon of June 10, indicate that Kosciusko county will be represented in the graduating class by nine students. They include the following: Leesburg: Bet ty Fermier, (bachelor of public school music). Mentone: Ira D. Anderson, (B. S. in commerce). Pierceton: Lawrence G. Dill, (B. S. in commerce). Sidney: War re n T. Miller, (D. D. S.). Syracuse: Alden J. Rarick, (B. S. in medicine). Warsaw: Dorothy B. Brubaker, (A. B.), Kenneth F. (Doyle (A. B.), Thomas Loveday> (A. B.) Ray W. Wright, (A. B.). The class will be the largest in the university’s history and is expected to number nearly 1.100 as compared with 962 last year The 1929 class will include approximately 200 students whe will be eligible to participate in the commencement exercises but

THE SYRACUSE JOURNAL

will not actually receive their diplomas until next October, when they will have completed > the technical requirements for their degrees. Os the 924 candidates listed for diplomas on Jupne 10, 364 1 ere seeking the A. B. degree; 101 the M. D. degree; 90, A. M.; 88, B. S. in medicine; 86, doctor of dental surgery; 79. B. S. in commerce and finance; 29, in bachelor of laws; 19, graduate nurse; 16, B. S. in education; 14, doctor of Philosophy; 13, B. S. n education; 13, B. S. in home conomics; 10, bachelor of public chool music; 6, M. D. cum laude; 1, M. S.; 3, doctor of jurispru'ence; 2. bachelor of music. Pageantry and historic ceremonies will mark the 100th commencement exercises of the university. The first commencement exercises will be reproluced with descendants of the four boys in the first class playing the roles of their ancestors. C. B. Rollins, of Columbia, Mo., will take the part of his father, James S. Rollins. Mrs. Emma ! Tucker, Logansport, will represent her grandfather, James Wilson Dunn, member of the first I. U. class. I. H. Coffin, of De- ' troit will represent his ancestor, Dr. William H. Stockwell. A descendant of Michael Hummer is still being sought to take his place. Fred Rose, <W Muncie, will play the part of his grandfather, Dr. Andrew Wylie, first president of the university. President W. L. Bryan will deliver a brief commencement message to the seniors. The commeifcement exercises proper will be held in the stadium at sp. m., Monday. The three days’ general commencement program opens Saturday, June 8. with alumni day. Sunday, June 9, is baccalaureate day, with Dr. Geo. N. Luccock, of Wooster, 0., as the speaker. Monday, June 10, is senior day and commencement. — -o — Onion and Potato Experiments Vegetable growers in Indiana will be interested in some new investigations being inaugurated by the Purdue University Agricultural Experiment Station on the control of insects attacking two improtant crops, potatoes and onions. These investigations will be conducted by H. K. Riley, of the Department of Entomology and the extensive field tests planned will be conducted fn Elkhart and Kosciusko counties. The potato insect investigation will center at Middlebury and Goshen where experiments to determine the relative value of spraying and dusting, with especial reference to potato leafhopper control, will be conducted. During the past few years the onion maggot has been a limiting factor for the onion growers in Northern Indiana and the investigations being made were started because of the urgent demand by onion growers. Extensive experiments are planned to cover several years. Not only will the experiments be conducted in the but in addition, there will be careful life history and behavior studies which are needed for the development of more effective and economical controls. While the laboratory work will be conducted in Lafayette, Mr. Riley will spend considerable of his time in the two counties where field studies will be made. o — PROTEIN IN THE CHICK’S DAILY MENU “Had your thimbleful of protein today;’ will become the popular interrogation in the poultry yard between the baby chicks, following the recent announcement that a thimbleful of feed, high in protein, should constitute the chick’s daily menu. This new contribution to the poultry neutrition knowledge came about unexpectedly and more or less accidently. For generations, corn and oats has been the accepted standard ration for baby chicks. Corn and oats of course are high in carbohydrates and low in protein. Specialists began wondering about this corn and oats ration. They knew that the chicken before it was domesticated, fed while young on worms and bugs —protein. “What’s wrong with nature’s way of handling baby chicks? Possibly nature had some reason for this method that man has oveHooked,” they asked themselves. Delving still further into this realm of nutrition—highly interesting study that it proved to be—they found that protein in the ration is a growth factor. Leave out protein and growth at once is halted. Add protein and growth is accelerated. A study of different animals revealed the fact that the rate of the growth in amimals is more rapid where the mother’s milk is high

in protein. These specialists found that the rabbit’s milk contains 15.5 per cent in protein. It requires only six days for the young rabbit to double weight.' Ihe sow’s milk is 6 per- cent protein. It requires the young pig fourteen days to double its initial weight. The same was found to apply to the baby chick —a need of high per cent of protein in the lation from the very first. These research studies definitely established two facts. First that the baby chick can consume only a very limited amount of feed daily—one-fourth of an ounce or about one thimbleful. Second, that only the baby chick’s feed should be high in animal protein on the very order of feed furnished by nature to all young birds in the days before civilized man entered an era of domesticating birds for his use. In milk products, meat | scraps, wheat germ, alfalfa leaf meal and other ingredients these • scientists discovered by experiment the feed exactly needed for the baby chicks. The old idea that a baby chick should be fed on a ration of corn and oats alone is now a bit of theory fit for the ash can. What is true is simply this, that the baby chick with its small capacity for food and its need for protein feed can use only one-fourth of- an ounce of feed, one thimbleful, per day. It should be high in protein. _o PICKED AT RANDOM Since 1910 the number of eggs exported from the United States has increased more than fivefold. They go to Canada, Mexico, Great Britain, and all South American countries. These eggs come mostly from the North Central States, where half the country’s chickens are raised, lowa being the leader, followed closely by Missouri, Illinois and Ohio. Strikes in a dozen cotton mills in the two Carolinas and in Tennesee, indicates that cheap labor will not be satisfied with less than the Northern operatives receive. This condition comes as a distinct shock to industrialists who have had troubles enough because Southern labor is not accustomed to discipline and production costs have been heavier than anticipated. Brilliant colors have invaded the refrigerators. Ice cubes in bright colors are a new fad for the kitchen. One of the longest distances known to exist in this country is from home plate to left field fence.

j

Crabs, Cocktails And Coolness

•j»ROM the deep, blue waters of the Atlantic, from the Pacific, from Japan, comes crab meat to grace your summer dishes. Fresh and cool in flavor, caught and canned at just the proper moment of maturity, these crustaceans form one of the most popular components to use in cooling cocktails. An interesting description of crab meat canning as it is carried on in the Chesapeake Bay district is given in the Encyclopedia of Food. Small boats stationed out in the bay do the fishing and at stated times a larger boat collects their catches and takes them to the factory. “There the crabs are carefully assorted, and any that may have died during the trip are thrown out. Those that pass the inspection are placed in latticed cars, each holding two hundred and fifty dozen. The cars are run into steaming tanks and sixty pounds of steam are instantly turned on.” We’re Traveling On The crabs are then passed to "strippers” who remove the waste from them, wash them and pass them on to the pickers who throw the choice meat into half-gallon buckets “to the tune of ‘We’ll Put John on the Island,’ and ‘l’m Traveling to My Grave,’ a hundred colored voices taking up the refrain.” The meat is very carefully weighed and inspected, then it goes into the canning room where it is packed, and it is finally sealed and cooked in the process room.

y It 7 Ready to Growl WHEN you feed your chicks Purina Chick Startena expect them to live... expect 15 to 20% greater growth than ever before ... expect them to reach maturity earlier ... at a lower cost per chick. Purina has the chemists and biological laboratory to test and prove what’s good for chicks. Purina has the experimental farm to test Poultry Chows practically. Purina has the machinery to mix Poultry Chows uniformly. Purina has 35 years of feed manufacturing experience. That’s why we join —-r. jt, more than 2,500 hatch- WSSSb) eries in saying, "Start 7^ — 3-—r-rt > your chicks on Purina... BAQY nr keep them on Purina all KJ CHICK F® the way through. If Hl They’ll live . . . they’ll ll grow . . . and lay early. Get your Purina today. w 11 11 rr**'-* SYRACUSE FEED MILL W. L. DISHER Phone 98 State Bank of Syracuse Capital and Surplus $50,000 •‘OUR. BANK” Safety Deposit Boxes For Rent

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“Every can is afterward examined to see that it is perfect. If found so, it is varnished, wrapped in a handsome label, and packed two dozen in a case, ready for riiarket.” When you buy a cin of crab meat for use in a cocktail, an easy way to chill the meat is to place the can on the ice before opening it. Then, when it is mixed with the other cold ingredients, you will find that the cocktail, despite its spicy flavor, will have a cooling effebt and at the same time will encourage appetite. Try Some of These A number of cooling crab cocktails are described below: Crab and Scallop Cocktail : Divide contents of a small can of crab meat and one-half cup of small scallops between six small sweet red peppers scooped out to form cups. Mix six tablespoons grapefruit juice with six tablespoons of the following cocktail sauce: mix one-half cup catsup, one-fourth cup lemon juice, one-eighth teaspoon salt, one-eighth teaspoon Worcestershire sauce, two drops Tabasco sauce and one-fourth cup India relish. The unused portion of the sauce may be put in a bottle or glass jar, and will keep indefinitely on ice. Crab Meat Cocktail: Flake the contents of one six and one-half ounce can of crab meat. Add two finely chopped hard-cooked eggs and six sliced stuffed olives. Lightly fork in onehalf cup of shredded lettuce. Place in glasses and pour over it mixture

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of six and onb-hajf tablespoons chili sauce, three tablespoons lemon juice, dash of salt and Worcestershire sauce and one drop of Sharp and Clear Chesapeake Cocktail : Chill a can of crab meat, open and separate contents into flakes. Arrange in iced cocktail glasses and cover with a dressing made by mixing one-half cup tomato catsup, one-fourth cup chili sauce, three tablespoons minced celery, two tablespoons minced green bell peppers, one tablespoon minced pimiento, one teaspoon minced capers, two teaspoons grated horseradish, one diced hard-cooked egg, dash of paprika, one-eighth teaspoon mustard, one-eighth teaspoon aalt, two drops Tabasco. Spunky Cocktail: To yolk of one egg, add one-half teaspoon salt, onefourth teaspoon dry mustard and two tablespoons vinegar. Slowly beat in one-half cup olive oil. Chop one hard-cooked egg, two tablespoons celery, one tablespoon green pepper, one tablespoon sweet pickles, one tablespoon onion, two tablespoons chili sauce, and add to the mayonnaise. Arrange the crab meat in cold cocktail glasses and pour the sauce over the fish. Grapefruit-Crab Cocktail: Cut grapefruit in halves crosswise and remove the tough portions. In the middle and over the fruit pile crab meat which has been highly seasoned with Tabasco sauce, lemon juice and salt