THEGLEANER
GRAHAM, N. C., AUG. 1, 1946
GI'S DEMONSTRATED
MAN S LOVE FOR DOG
Licked Military Red Tape to
Bring Pet* to Home*
in America
Dog'* love for man i* proverbial,
but only now we are beginning ta
appreciate anew that man'* love for
the dog is no less great, according to
the Gaines Dog Research Center,
New York City.
For this lesson we are indebted to
the GI'S of World War IL Our boyi
no sooner got "over there" than they
made friends with the homeless dog!
they found huddled on the beaches
and in the foxholes. They took these
dogs everywhere they went?on pa
trol duty, on flying missions, on fur
lough or shore leave. No wsrtime
regulations, no military red tape, no
hardships or discomforts or threats
of punishment could keep these bud
dies apart for long.
The end of the war found so many
enduring attachments that a way
simply had to be found for the GI's
who wanted to bring their canine
pets with them to their American
homes. Soldiers and sailors?and offi
cers, too?were resorting to all sorts
of measures for "sneaking" their pets
into this country. They were hiding
them in their own and their friends
luggage and stowing them away on
departing ships and plane*. Some
high-point servicemen even elected
to remain abroad rather than leave
their beloved pets behind. Ultimately,
a practical plan was worked out
whereby any serviceman, for a fixed
fee, could have his dog shipped home
with a reasonable expectation of
having him arrive safely.
The plan involves the use of spe
cial War Shipping Administration
boats and the facilities of the Rail
way Express Co. The serviceman
delivers his dog to one of the desig
nated pet collection points. The ap
proximate $75 fee he pays covers the
dog's passage, inoculation, food in
A reporter "interview" two tenlte
men's dog* on arrival at a U. 9. port.
transit, shipping crate, leash and
muzzle, etc. Aboard ship the dog's
needs of food, water, exercise, and
the like, are looked after by enlisted
men who volunteer for this sort of
work by way of facilitating their
own departure for home. On arrival
at the U.S. port, these "dog" ships
are met by representatives of the
express company, who look after the
care and delivery of the animals to
their final destination. Already thou
sands of servicemen's dogs of every
known and many unknown breeds
have made the journey "to the
States." In many cases the shipments
are arranged by companions still
overseas after the masters of the pets
have returned home. The docking of
such dog ships usually ftnds a num
ber of the owners on hand to greet
the pets in person, and the atmos
phere is not unlike that surrounding
the arrival of the much-publicized
"bride ships."
According to the Center, the ser
viceman?or anybody else for that
matter?who has the companionship
of a pet benefits from what sociolo
gists have described as "the mental
hygiene of owning a dog." A paper
on this topic by James H. S. Bossard,
of the William T. Carter Foundation,
University of Pennsylvania, appeared
recently In the journal "Mental Hy
giene." The following from this paper
deals only with one of the IS enumer
ated contributions the dog makes to
his master's welfare.
"A dog offers companionship. He
stays with you when you are alone.
He serves as solace when you are
lonely. And what excellent company
he can be. You can talk to him, you
can sing to him. He does not argue
concerning the propriety of your re
marks or the pertinence of your ob
servations. If you sing, he will not,
as a rule, embarrass you with com
ments on your voice, your enuncia
tion, or the lyrical quality of your
performance. A dog is a silent, yet
responsive companion, a long-suffer
ing, patient, satisfying, uncritical,
seemingly appreciative, constant,
faithful companion, more affection
ate than you deserve and apprecia
tive far beyond what any one could
expect from a human rival."
Poultry Management
Egg prices in IMS, which'war*
the highest since 1910, encouraged
farmers to take better cars of their
laying flocks; and the highest chick
en prices in 37 years of record, with
the exception of 1930, encouraged
fanners to cull closely and sell off
the weak and undesirable layers.
'
. Milk Bath
Poppaea Sabina, wife of Nero, em
peror of the Romans in M A. D,
Is reported to hare paid a sum equal
So four cents in American money
per quart lor asses' milk to bathe
Up and Down the Streets of Greensboro, Geo. Del awry
Continued from race Five.
? ????
It is a heartening fact that a min i n
true character must come through his a
work; whethelr In business or profes
sional activities or public life, a man n
cannot conceal his innate oharacteHs
tics. Bo when a man conducts himself lt
over a period of time in a maimer as i,
to cause the public to spot in him cer- t|
tain qualities over and above ^he aver- 0
age. that man Is deserving of special n
commendation. Such a personality is v
' Thomas A. Mc Adams. owner of the 0
, Stanley Sandwich Shop at 1841 Sprlhg n
( Oarden street In Greensboro.
Mr. McAd&m's main interests have e
not been solely confined to his private n
i affairs, and that of building up his n
> business, but have also Included th0 ,
' development of theprojects of a
1 civic nature which ar* Intended to tl
site the livings standard of the people
? t whole.
Mr. UcAduu In a kuM buojnUes
inn and tana found that genulne,frlenld<
r service to his patrons is the only boy
a successful business. Hla leadership
> the wholesale sandwich busts Sao of
is city has won for him the confidence
( the people throughout this section
lis reputation for Integrity has grown
rlth the yean, and he has become
n? of the leading wholesale sandwich
ten and an outstanding citizen.
Mr. McAdams Is a maor with years of
xperleace, whose exploits in the bust
leas and civic life of Greensboro merit
none than a passing attention and
his writer Is indeed glad to gtve him
tere a little part of hie dud recogni
lon
BUY U. 8. SAVINGS BONOS
Mont t itles. If they amount to much
| are man mads. They d? not Just hap
i pen. It has been a realization by l?t
citizens that their city must growi and
prosper and be something other than
just a place In which* to live. That has
brought results and made It possible
fur Greensboro to be outstanding and
one for those within It to prosper. T?
A. Stephens, manager of the Greens
boro Hearing Aid Service, dealers tot
the amazing new One-Unit Beltone
Mono-Pac. with offices located at 511
Jefferson building. Greensboro, is one
of Greensboro's leadning business men
He Is one of the men to whom credit
must go foi playing no small part In
the growth and development ol Greens
horo and Its surrounding ar$a.
T. A. Stephens is the last man to
mention the matter, but when the call
roes forth to rally around eomethlAf
worth while for hie community, be In
amom the flrat to volunteer1. The
frlenda of Mr. Stephens are outspoken
In pay hie him well deeerred tribute,
and they know he deaarree It,
Successful In business, he la equally
eucceeeful in the promotion of clrlc
progress. Greeneboro needa more men
of the buatneaa ability and foresight of
Mr. Btephena. They are the kind that
make thla city a better place kn which
to live, and he can be counted upon to
do hie part at nil liana a any mave
ment that will benefit Oreeneboro and
the trade area. He Is a pubUe-epirUed
man In hie views and Wholehearted In
support of any live project for the
betterment of his cltv.
BUY U. S. SAVINGS BONDS
Thia publication would Indeed be
lacking in appreciation, if we failed to
Included in thia column our honest
and non-partisan opinion of a man
who haa played an important part kn
the affairs of Oreenaboro and * sur
rounding area. We wish to present to
the readers of the Alamance Gleaner
the name of P. B Comer, owner of the
P. B. Comer Automotive Machine
Shop with offices located at 431 Walk
er avenue in Greensboro, offering a
complete machine shop service for
automobiles. O ucki and tractors.
Mr. Comer Is one of the moat
successful business leaders in Greens
boro and he ofTerj the people of thin
area first class service in Automotive
machine work. For the past number of
years and during the tims i\e has beea
in the business. Mr. Comer has
made thousands of friends not only in
the city of Greensboro, bub through-i
out lta great trading area aa wen.
Craenaboro Is one of the most pros
perous Cities la the state. Guilford
county Is one of the beet counties in
the state, aad North Carolina la oae
of the best states la the union, and
there Is a natural reason for this, be
cause of our progreaelre business
leaders.
Such is tru? of Mr. Coiner, whose
progressive abilities la hie particular
Ube of business makes htm a man
productive to the highest degree, but
Usg his business hours, he has always
found time to devote to the advance
ment of Greeneboro'e fundamental in
terest. .
P. B. Comer perforins his duties
methodically, never wearing in their
dispatch, and he Is most faithful, com
petent, and a popular business leader.
We can truthfully aay t?at his friend
ship is a privilege to have.
M Y V. S. SAVINGS BONDS
It la because of the unfailing opti
mism and faith which hs so consistent
ly displays towards the future of
Greensboro and this section of North
Carolina that we are prompted to call
particular attention to the readers of
this publication of the fine service that
Raymond 8tarr, president of The Starr
Electric Co.. Inc., who offers the
people through this area 24 houi4
service In wiring, fixtures and sup
plies with offices located at 2S1 Nodth
Green street. In Oreensboro. who
has been In business for a number of
years, performs In the successful con
duct of his business. He Is tit led to
our highest praise atod any tribute
we can pay him.
Mr. Starr is a resourceful, domin
ent personality, whose progressive poli
cies of business admlnstratlon have
earned for htm wide spread reputathfo
as a leader in his chosen business that
has rtiulM lo a very material sain In
economic wealth, ?ot only lor hlmeeU
and hie Immediate associates. but (or
the people of hie city ae well.
We are more than pleaaed to Siva
such a worthy man recognition In the
columns of thla laeue, as hs I has not
only played so Important part la the
bualneee and civic affairs of Greens
boro but has aided by working Indefla
tlgably for the best Interest of all.
Mr. Starr la one of Greensboro's
leading business men and during the
time he has been in business he has
used his spar# time In seal Ming otheib
la the welfare, growth and develop
ment of Greensboro sad this areat We
are glad to give him the credit he' ao
well deserves for his achievements,
sad to Wish him a continued anfiisM
ful career as ode of ? the outstanding
leaden la the business world of
Oreeaabcre.
BUY C. 8. SAVINGS BONDS
, ? ^'u.:
Uncle Sam Say*
Thil year's Independence Day la
? wonderful contrast far raa at
against tha Fearth af fairs af tha
past law ratn. tal|kt yea may be
seclaf peaeefat Irawarka Mashf
erer year Aaiarieaa ho ma tawm. Na
more appropriate meaaaf* taeU ha
burned acmlast tha fair 4, 1PM sky
than tha aha I am looking at ta Lea
An# at as this moment. Secretary ?*
the Ttsaaary f aha W. Barker has
said tha same thing la aa eqaally
laipraaalaa arar: "Tea are tasartns
rear own tadhpaadaaaa hp laraaf
tag regalarty la those saaee heads."
.. O.S. rcssyyPsi mi.sl
rtctnu lujroo Hiqmni
DUhwt UnnJirim
Acetate rayons are entirely differ
ent from animal or plan* source fab
rics and should ba laundesed hi a
dlBsrsnt war- Hand laundering is
recommended, but machine washing
is usually safe if garments are left
in no longer than three minutes.
Stubborn spots sre rsnioved by
smoothing the wet fabric out on a
flat surface and rubbing antra soap
into the spots before actual launder
bag.
Acetate garments should be hung
up without wrlaghig Just aa they
eons trans the last rinse, or the wa
ter may ba blotted up by rolling
them in a towel, nay should never
be wrung or twisted.
Acetates iron beet when quite wet <
They need net be ironed dry but
should ba haag ap after ironing and
aired wtu thoroughly dry. They
have the beat appearance when
ironed on the wrong ride and to
talled on the right nfiepdearing
cloth. This avoids (lithe leg the fl
bcrseo they reflect light ?In ether I
words it prevents those shiny sur- <
tsces that add sin months' wear to 1
the appearance ad the garment
I
Marianas buy7 almost ne sheet J
murie. Ones they hear a sag they
?? repeat it aacurataly on whet- ;
erar Insfiainnil they play, without
printed notes. i
A Long Cool Summer Drink
tcea-conee arinxs are versatile ana
W7 to prepare. Plain iced coffee,
shown at left, is tops if you pour
trash hot coffee over the ice cubes.
Brsw it double-strength by using
twice the usual amount of coffee or
half the usual amount of water.
Also excellent is home-made cof
fee soda. Make a syrup by blending
1* cups cooled black coffee with Vi
cup light corn syrup. Add Vi cup
light cream. Mix well and pour into
? A tall glasses. Add coffee ice cream
and fill with sparkling water.
Here also is a tested recipe for the
coffee ice cream.
a egg*, separated i envelope
1 cup double (1 tablespoon)
strength cold unflavored
coffee gelatine
t cups light cream V* cup cold water
1 cup light corn
syrup
cup of sugar
1 tblsp. venule
Beat egg yolks until thick and lemon
colored. Add coffee and cream. Cook over
hot water, stirring constantly until mix
ture thickens and coats the spoon. Cool
Sprinkle gelatine on cold water. Combine
corn syrup and sugar. Heat to boiling point.
Remove from heat. Add gelatine. Stir until
dissolved. Beat egg whites stiff. Add gela
tine mixture gradually while beating. Add
vanilla. Fold into cool custard. Freeze in
refrigerator tray or freezer. If frozen in
refrigerator tray, beat once during freezing
to a thick mush. Beat smooth with egg
beater. Return to tray and freeze untu
served. Serves eight
Your New Home
Wise Use of Bright Colors Can
Make Home Extremely Attractive
By W. WADSWORTH WOOD
ALACK of color confidence la re
aponiible for the drab, neutral
eotor achemei which predominate in
ao many American home*. A but
prising number or
people art afraid of
strong, clear ' col
on; they fear such
tones will be tire
some, unrestful and
clashing. Confidence
in color arises from
knowing just what
it will accomplish,
and how one can go :
4k. .A./.4
?UVUl ^IWUtUl| Ul? UCBU CU CUCVI.
It is not always wisa to follow i
tha easy course, such as choosing :
neutral and lifeless tones because ]
they show less dirt and are easy to ]
match. Timid wallpaper, with
vague designs and faded colors, is
? decorative liability. It is far bet- 1
tar to avoid drabneaa, and to choose
patterns that art outstanding. Bold
colors bring drama to window treat
ments and will help to reveal hid
den character in furniture and ac
oaaaorisi.
Color will yield more results per
dollar spent towa?d making one's
ham attractive and livable than
aar other factor?it is a veritable
amgic wand. But it is a wand to
ism with caution, for it can not only
turn dross into gold, but it can also
reverse the process. When you
strike out into the realm of strong
ooiors you must be armed with
taowiedge that can be ac<]ulred only :
through study and experiment
Almost everyone has some inher
ent ability to recognize color val
ues. Poor color blends are vague
and cloudy, somehow annoying;
good ones are clear and harmoni
ous. Beaic colors awaken definite
responses in us. Green, for exam
ple. is nature's rest color?the color
ef forests and meadows. Brown sug
gests autumn, old leather, mellowed
woods. Gray reminds one of mists
and soft rain. Bright yellows and
Muse are cheery colors. Red is the
"danger" color, a strong stimulant,
and should be used sparingly.
Rads, oranges and yellows are all
sndtlng colors. They are warm in
tasnperature and seem to "ad
Speed Control
h a MdM study of Nf acci
dents reported by the U. S. bureau
of puhlie reads, spaed excessive for
oondtttocn was given as ona of the
aecMsnt causes In OS cases ?
Ores out of four. Acoordfatg to this
report, spaed outranked by far any
?as of the other aocidont factors.
One expert of a large casualty
nwiipany alter years of study of
higboray accident causes and pre- i
rOHftwn. assarts that the record ]
shews clearly "Hist the control of
? Is the greatest single need in <
eld of highway safety," add.
tag that In the Bat year of unra. ;
Honed driving, INI. "exceeding the
?peed limit caused 11,110 deaths."
%
vance"?that la, they appear to
move toward you. These shades
should not be used in rest areas of
the home, but are splendid for rec
reation areas. Blue-green, blue,
blue-purple, and purple are tranquil,
cool and receding colors with spe
cial suitability for quiet rooms.
Green is soothing, cool and balanc
ing; consequently it is the color
most adaptable to a wide range of
use.
It will be seen that the first basic
rule is to pick colors that harmo
nize with the function of each room.
Bedrooms are sleep-provoking when
done in soothing, restful colors.
Dining room colors should have ap
petite appeal ? delicious creams,
pinks and greens. Kitchens are best
in active, clean-looking colors.
Color can be used to help intensi
fy or subdue light. Bright colors,
for example, are particularly impor
tant in attic or basement rooms,
which need light-reflecting surfaces
to make the most of limited light
ng. Glossy paints in white, pale
yellow, ivory and pink are high on
the list as light reflectors.
After a little experiment you will
earn how to attain an appearance
>f force, gaiety, restraint or con
ventionality through the psychologi
:al effects of various colors. With
four magic color wand you can
whittle down the size of a room, or
itretch it out You can make it
leem higher or lower, wider or nar
rower. You can style a room with
:olor, dress it up when it looks too
iare, hide architectural defects,
ninimize faulty lines.
Perhaps you have previously ex
icrienced some trouble getting the
sxact shade of paint you .wanted
or a special room. In many cases
>ainters couldn't afford the time
tnd materials to mix the precise
one you desired. Now manufactur- -
:rs have come to your assistance
vith a wide selection of special ]
ones at lower costs. New qulck
irying, easily applied paints are
ivailabe for you to use, not only
o save the surfaces of your walls <
Hit to raise your morale with color, j
/V
Faulty Eyesight
In a group of 44,591 applicant*
(or driver licenses In Connecticut
only 24,272, or little more than half
ot the applicants, were found to
have normal vision. Of the 20,319
(bund to have visual shortcomings,
73 were denied licenses and 13,043
war* granted unconditional licenses
because their shortcomings, at the
time of anamination, were not great
Of the 7,115 who, without glasses,
bed visual errors sufficiently great
as to render them unsafe drivers,
only 4,436 were voluntarily wearing
glasses The balance had apparent,
ty never discovered their shrrtonro
hnga and had takan ne steps to over*
come their handicap.
For Meals of Distinction Serve
Your Own Homemade JeJIy
?Photo Court a sy Bait Bros, Co.
Home made jelly adds distinction to any meal. Good jelly is
made by cooking the correct amount of sugar with the juice of any
full flavored fruit. Many juices can be used as is, but some require
the addition of fruit acid or a solidifying agent called pectin and
others need both acid and pectin.
Tart apples, blackberries, dewberries, cranberries, currants,
gooseberries, grapes, sour plums, sour oranges, usually have
v. -J i?1U ?: J -?i ...it.
making jelly. Apricots, cherries,
peaches, raspberries, pears, straw
berries usually lack either or both
acid and pectin, but make excellent
jelly when combined with an equal
amount of tart apple jelly juice
or with commercial pectin. If pec
tin is used, the Instructions supplied
with it must be followed.
It is a good plan to can unsweet
ened fruit juice and make it into
jelly as needed, because freshly
made jelly has a much better flavor
than that which has stood several
months.
We are indebted to Gladys Kim
brough, Home Service Director for
Ball Brothers Company, manufactur
er of fruit jars, for a few notes
which should be helpful to those who
have not already mastered the art
of making jelly or superior quality.
JELLY NOTES
For natural jelly "like mother
used to make," use fruits which un
der normal conditions contain
enough pectin and acid to yield a
good jelly.
For unusual jellies, combine the
juices of such fruit as red cherries,
strawberries, or apricots with an
equal amount of apple juice or with
a good commercial pectin.
Fruit should be hard-ripe for jelly
making. Under-ripe fruit lacks fla
vor, that which is "cream and sug
ar" ripe won't Jell; however, some
persons prefer to use half under
ripe and half fully ripe fruit.
Cook fruits until soft but not
mushy to extract the juice. Cook
ing is necessary in order to extract
the pectin from the pulp. Cut apples
in small pieces, akin, core and aQ.
Crush small fruits before cooking.
Remove grapes from stems and
caps from berries to prevent off
flavor.
The amount of water to add to
fruits for cooking varies. Apples
require enough to cover. Most juicy
fruits need just enough to prevent
sticking; however, a few, cranber
ries, for example, require more.
If you have no jelly stand and
bag, tie two thicknesses of cheese
cloth over the top of a deep enamel
ware kettle of a clean dish pan.
Pour the hot fruit on the cloth and
let drip free of juice. (The fruit
from which the juice has drained
may be put through a colander and
used for making butter or jam.)
Don't make the mistake of using
too much sugar. The general rule
is three cups to one quart of juice,
but currants and green gooseberries
usually work out better if three and
a half to four cups of sugar are
used to each quart of juice.
Develop New System
Of Drying Vegetables 1
A revolutionary new method of
Irying fruits and vegetables, which (
jromises to add substantially to our (
rupply of preserved foods, has just
>een developed and is known as [
inhydration. "Anhydrous" refers ,
0 the nearly moisture-free final ,
:ondition of the foods as the con- ?
lumer receives them, rather than to ,
he process by which the result is .
ittained.
The new process, invented and da- (
'eloped by Clarence Birdseye, who j
ilso gave us quick-frozen foods, dlf- (
era from earlier drying processes (
n that it is much more rapid, aver- ,
iging 1V4 hours instead of 18. As a ,
esult, the attractive appearance of j
resh food can reportedly be re
alned and the foSdi can be rapidly
ehydrated. Since foods dried by
his process require no soaking and
1 minumum of cooking (carrots ,
teed be boiled only 8 to 8 minutes), t
he nutritive value and the flavor t
ompare favorably with cooked c
resh produce.
Whereas by older drying proc- ,
:sses the carrots, potatoes, apples or J
ither foods were arranged in thin i
ayers on trays or a belt, over which i
rarm dry air was passed, in the an- a
?ydrating process pieces of foods ^
ire dried throughout by a combi- r
iation of conduction, convection, and c
nfrared radiant heat This mass at- f
ack by all kinds at heat at once j.
?voids long exposure or scorching, c
ind is said to insure adequate dry- c
ng without "case-hardening."
Cane and beet sugar are equally
satisfactory for making jelly.
One-fourth of the granulated sug
ar called for in a recipe may be
replaced with corn slnip.
Sugar crystals are likely to form
In jelly if: (1) it is cooked too long,
(2) too much sugar is used, (3)
there is not enough acid in the juice,
(4) it is left standing unsealed.
The needle shape crystals in
grape Jelly are caused by the tar
taric acid in the grapes. These
crystals seldom form in jelly made
from unsweetened canned juice.
Canned Juice should be strained be
fore using. Jelly made from fresh
grape juice is less likely to contain
crystals if the juice is left In the r?^
frigerator for 24 hours before
Ing. It should be strained to remove
any crystals which may form in it.
Gummy jelly is usually caused
cy overcooking or by long slow
cooking.
Jelly may be cloudy if: (1) the
luice is hot carefully strained, (2)
jnder-ripe fruit is used, (3) allowed
to cool too much before pouring
into glasses, (4) sauce pan is held
llgh above the glass when the jelly
Is poured (this traps in air bubbles).
Jellies may "weep" if: (1) not
:ooked enough, (2) glasses are filled
no full, (3) glass not clean above
he paraffin, (4) paraffin more than
cne-eighth Inch thick or does not
touch sides of glasses.
Use regular jelly glasses as they
are the right size and shape.
Boll Jelly glasses 20 minutes to
iterilize?then drain dry.
Cook jelly rapidly and in small
catches, not more than two quarts at
i time.
Jelly must be cooked to the finish
?oint That's when it sheets from
a metal spoon. This happens when
instead of leaving the side of a tilt
id spoon in a stream, the last of the
limp divides into two large drops
which meet and then slide off the
spoon together.
Leave at least one-fourth inch
space at the-top when filling jelly
glasses. Do not spill or splash Jelly
cn the inside rim of the glass.
Use a sterilized spoon to remove
hubbies or scum from jelly before
It is covered with melted paraffin.
When covering with melted paraf
fin, turn the jelly glass in the hand
so that the paraffin will touch the
sides of the glass all the way
iround. Never use paraffin more
ban once.
Cover Jelly with metal lids and
store in a dry place. Dampness
causes spoilage.
Haphazard methods yield haphaz
ard results whereas following reli
able instructions gives reliable re
sults in form of excellent jelly.
Corny Discovery
A piece of Peruvian pottery taken
[rom Incan ruins in 1919 and rushed
to the United States was proclaimed
titer due study to be a true fossil
if an ear of corn. Agricultural his
torians were crossed up by the an
louncement by the archeologists,
tiecause there had been a general
tgreement that corn probably orgl
aated within the last l.SOO years.
But here was petrification offering
mdenlable proof that good maize
existed 100,(XX) years ago. All corn
research progress had to be un
ions, it seemed, until Dr. Roland
Brown of the United States geologi
cal survey discovered that the pot
ery was a perfect double for corn,
ell right, but that it was hollow and
i clever clay copy. Perhaps It had
>een a Peruvian child's plaything.
Safe Chimneys
Chimneys located on a side roof
ihould extend at least 2tt feet above
he roof peak; located at the peak
hey should extend 2 feet above it;
in a flat roof at least S feet above
he roof. Every masonry chimney
hould have fire-clay flue lining,
louse roof, floors and walls should
ie built so no combustible material
? within 2 inches of the chimney,
ind this space filled with fireproof
nsulating material. Masonry chim
teys must be free-standing?giving
io support to and receiving none
rom the house. A spread footing
?low frost line should support the
hlmney, A stone or concrete chim
ey cap abode water and pi sect > si
be masonry.