m MsssemmM
rr.?THE
CHLERFUL CMJ&l
Let it r^in ti\d snow
fc.nd sleet;
It cMVt Kurt me.
t^nyKow.
V/hen it pours it rmkes
me glt-d?^sg>??^/
Ive ^ new /T\l^
umbra-llt, .' I V
now.
nTc??? fc-//ll 1
WNU Service. !
J
J
Hanging Shelves You '
Can Make of Spools !
By RUTH WYETH SrEARS I
Vt ''HEN a aumuvr of persons i
* * have the same idea at the <
same time there is a reason. Re- <
cently I helped a friend make 1
hanging book shelves of spools 1
she had been saving. Today there '
comes a letter from a reader who
says, "I have found so many help- t
ful things in your Book 1?SEW- i
ING for the Home Decorator, I 1
wonder if you have any ideas on |
fivinrt nn cnnolc? T hntm iw? (
FJEWfcMlB Wdm THRE A D WIRES {
THROUGH SPOOLS
BETWEEN SHEWESj
llMll !
B KB BH B 7 / CKirt r\c i orto.t
SELVES ? "X K. H ,/
BORE HOLES \ fe \/7
NEAR COR' "RS ^ \___A\ (
FOR WIRE' * 'v ,
the spool book shelves and corner !
shelves they used long ago." It's ,
probably the general revival of
Victorian ideas in decoration that
has started everyone thinking of
spool shelves.
We seemed to remember that
the shelves we had seen years ago
in old parlors were put together I
with colored cords. We tried this
but the shelves were not rigid as
the cords stretched. So we used
wire and the result has been a
substantial set of shelves strong
enough to hold reasonably heavy
articles.
A little less than 12'i feet of
wire was used for the shelves
shown here. Two sizes of spools
were used. Shelves, spools, wires
and all were finally painted to
match the brightest tone in the
room color scheme?in our case
it was peacock blue. There are
picture directions like these on ev- i
ery page of Book No. 1?SEWING,
for the Home Decorator. If your
house is your hobby, it will be
full of thrills for you. Don't go
through the holidays with shabby
curtains or slipcovers. This book |
illustrates every step in making
new ones. Book 2: Novelties and
Embroidery, shows how to make
dozens of Christmas gifts from
odds and ends of material. Books
are 25 cents each. If you order
both books an interesting quilt
leaflet included free. Address:
Mrs. Spears, 210 S. Desplaines St.,
Chicago, 111.
This is the time of year when
town and rural folk are getting
ready for Winter. Your car is as
important then as now. Give it a
thought. Be forehanded. Stop at
your favorite dealer and let him
drain the Summer-worn oil and
put in Acid-Free Quaker State
Winter Oil. You'll be thankful the
first cold morning.?Adv.
Awake at Day
Success consists not so much in
aitiuig up at nigni as Deing wiae ]
awake during the day. <
NERVOUS? !
P? you feel so nervous you want to scream?
Are you cross and irritable? Do you scold
those dearest to you?
E lf your nerves are on edge and you feel
5u need a good general system tonic, try
y<Ua E. Pinkham's Vegetable Compound,
made njMeiaUy for women.
Forever 60 years one woman has told another
how to go "smiling thru" with reliable
rinkham a Compound. It helps nature build
JiPi mor* Pky?ical resistance and thus helps
calm quivering nerves and lessen discomforts
*rom annoying symptoms which often aceompany
female functional disorders.
Why not give It a chance to help YOU?
tiver one million women have written in
reporting wonderful benefits from Pinkham's
compound.
Good Merchandise
Cm Be CONSISTENTLY Advertised
suv apvsanssp aooos e
The Cherokee Scout
Farm
1 Topics hi
DUBBING TO KEEP
COMBS FROM FROST
Simple Operation Prevents
Damage to the Birds.
By G. T. Klein. Extension Poultry Husbandman.
Massachusetts State College.?
WNU Service.
Dubbing of the comb and wattles
Df chickens is a very easy way of
preventing injury from freezing.
Dubbing is not a bloody and dangerous
operation. The comb and I
vattles are removed with a pair of
tin snips with rounding points when
the birds are about 8 or 10 weeks I
fcld.
There is usually so little bleeding I
that no precautions to stop it are
tecessary. Perchloride of iron is a |
:ommon remedy for stopping (low I
blood on birds that give trouble.
Dubbed birds should be yarded by
themselves, but other extra care is
seldom necessary.
The dubbed birds are not particularly
attractive, but this is no
disadvantage for the production
^xtcuci nncjwicu in eggs una mgn
latches of salable chicks. The
iuuutu males stand up Detter in me
breeding pen and arc not afTected by
:old weather.
With leghorns there is an advantage
in c'ubbing both males and females.
With heavy breeds th's is
lot so necessary with the hens.
In sections where dubbing is extensively
followed there is a feeling
that dubbed birds are more valuable
as breeders, not only the first
pear but the second and third years,
rhis seems entirely reasonable
since the comb is a secondary sex
irgan and is generously supplied
vith blood. When this supply of
ilood is not needed by the comb it
probably goes to the reproductive
irgans.
Urged to Be Cautious
In Feeding Live Stock
Proceed with caution this fall cattle
and lamb feeders are advised by
W. H. Peters, chief of the division
if animal and poultry husbandry at
University farm, St. Paul.
An analysis of the situation, explains
Peters, indicates a strong demand
for feeder cattle and lambs,
vith no weak spot in sight. The
present feed supply is larger than
ast year's, and all feed prices are
i little lower. And while the marret
on grain-fat cattle and fed
ambs is some lower than a year
ago, it is in a fairly strong position
compared to feeder animal cost
and feed expense. Added to this is
a prediction for stronger industrial
activity through the winter and
;pring months, with hope for a
slightly larger outlet for quality
meat.
Many cattle and lambs will go to
market from the range and pastures
in a good grass-fat condition and
will be taken by the packers at
prices prohibitive to the feeder, says
Peters. If thin enough, well-bred
:attle and lambs of high grade are
a good buy, but their price may
ae pushed too high as fall buying
proceeds.
No farmer should buy animals of
feeder type unless he has feed suitable
for fattening. More money is
iost through trying to fatten high
priced steers and lambs on cheap
:oarse feed than by any other practice
in the feeding business. Either
buy concentrates to go with the
:oarse feed, or stay out of the business,
he says.
Peters suggests that the farmer
with a large supply of coarse feed
and little grain buy ewes and raise
lambs for next spring, or buy cows
and raise calves. He might also
puy young heifers or steers and not
fatten them, but grow them to an in:rease
in weight and age, thereby
making a little money on the coarse
feed.
Marking Broody Hens
As broody hens are not profitable
in the laying house, and as broodiless
is hereditary, commercial
preeders discard all hens that show
any decided tendency in this direction.
Their method of identifying
these broody hens is quite simple,
rhey use colored celluloid leg
aonH? a HifFpr?nt rnlnr fnr earh
nonth. Whenever a hen goes
jroody, she is banded with a ring
showing the color used for the cur-ent
month. Thus it is easy, not
jnly to learn the number of times a
ten has quit laying, but also to tell
ust when these gaps in production
lave occurred. This supplies much
leeded information when the poullyman
starts to cull his flock and
? select breeding stock for the folowing
year.
Murphy, N. C., Thursd
DIZZY DRAMAS?Note PI
bustnelss - "\
3us\NH|S
o-k-^ (tell meWHAT
i
C. Houston Goudiss C
and Versatility of
Its Many Use
By c. IIOUST
WHEN we try to appraise
V V one food in comparison v
a difficult task. Most foodstu
different substances that what
plied by another, and makin{
be misleading as well as futile
is outstanding, not only becau
most others, but because it is<j
no exaggeration to say that
without it, some of us might
not be alive, and those of us
who are alive would obtain
far less enjoyment from our
daily existence.
That food is gelatin!
What Is Gelatin?
Gelatin is a protein food which
has no equal as a carrier, binder
I and "extender" of
a wide variety of
other nutritive materials.
Chemical1
jMhl ly, it is classed as
a colloid, which
I means that in soluI
tion, it can be reM
moved from its solvent
by filtration.
It is because of
jHL this that it is so
useful in producing
smooth, delicious
ice creams and other dainties,
free from ice crystals.
Gelatin is an almost pure protein?a
kind of protein known as
an nlhnminniH Tf ic o /?nm.
plete protein, because it is deficient
in three of the amino acids
that are necessary both to support
growth and repair body tissues. In
this it differs from meat, cheese,
fish, eggs and milk, which are
known as complete proteins.
It cannot be used as the sole
source of protein in the diet, because
those three missing amino
acids are necessary for the formation
of new body tissue. But it
is especially rich in lysine, one of
the protein building stones that is
particularly important in the diet
of children. Experiments indicate
that no other amino acid can take
the place of lysine and that it
must be furnished by the food if
adequate nutrition is to be maintained.
That coupled with the fact that
it is non-irritating and easily digestible
accounts for the large
part it plays in the diet of infants
and young children.
How It It Made
Contrary to old wives' tales, gelatin
is not made from hoofs and
horns. In fact, there is no gelatin
in hoofs or horns. It is extracted
from connective tissue in the skins
and from the bones of food animals.
Every homemaker who has
made soup by simmering a
knuckle bone for hours, and has
found the soup "jellied" after
standing overnight in the refrigerator,
has prepared gelatin on a
small scale. The same principles
are followed bv the eelatin manu
facturer, only he operates in a
much larger food kitchen, and
each step of the preparation is
scientifically controlled so as to
insure a uniform finished product.
Gelatin is sold in two forms:
the unflavored, granulated product
which requires the addition
of flavoring, and when used for
dessert purposes, sweetening; and
the gelatin dessert powders which
contain added sugar, colar, flavor
and fruit acid. So popular are
these convenient gelatin desserts,
that about 10,000,000 pounds of gelatin
are used annually for this
purpose.
ay, November 3, 1938
tying?"Mr. Tuig"
AHO YOU'RE \ ~~1
THE BOSS
\MH.\T COUNTS THE MOSTl
IN BUSINESS TODAV ?
to EAT ai
)escribes Food Value
Gelatin; Outlines
s in the Diet
ON GOUDISS
the nutritional values of any
t'ith others, as a rule we have
ffs are composed of so many
is lacking in one will be sup
; comparisons may therefore
. But there is one food which
se it is far less complex than
Nutritionists recognize gelatin
as a food possessing many unique
advantages in the daily diet, and
it is prescribed by physicians for
a variety of special diets. Newborn
babies, for example, are
sometimes given a gelatin-sugarsalt
solution which provides readily
available protein to raise the
protein level of the blood. When
an infant cannot readily digest
| milk, owing to the formation of
hard curds, the doctor may recommend
the addition of 1 per cent
of gelatin dissolved in the milk.
This usually causes it to be assimilated
easily and satisfactorily.
When it comes time to change
a baby's food from liquids to sol
ids, gelatin also proves useful, foi
Building, Maintaining
Healthy Teeth
By C. HOUSTON GOUDISS
It is an alarming fact that almost
every adult in this great land
of ours is affected by some form
of oral disease, and that more
than 90 per cent of our school
children have decayed teeth. A
prominent medical authority made
the statement that if dental Hernv
became rare, instead of almost
universal, more than half of all
sickness would be eliminated.
Remarkable and widely heralded
advances have been made in
our knowledge of how to control
and prevent many dangerous and
debilitating diseases. A decayed
tooth is a poison factory, distributing
its noxious product to every
part of the body. In the body,
that poison attacks and centers
in the weakest spot. It may lead
to neuritis, rheumatic ailments,
dyspepsia, or duodenal ulcers. It
may even be a contributing cause
of heart disease.
Only a small percentage of our
population is yet aware of the farreaching
effects of teeth upon
health. There is a close relationship
between healthy teeth and
healthy bodies, and between decayed
teeth and sickly bodies.
By learning something of the
importance of caring properly foi
the teeth, some men and women
of middle age look and feel younger
than their parents did at the
same age.
I have endeavored in many of
the WHAT TO EAT AND WHY
articles, which have appeared in
this newspaper over my signature,
to point out the close relationship
between diet and dental disease;
between frequent and thorough
brushing of the teeth with an effi
cient dentifrice so as to remove
all food particles, and strong,
beautiful teeth.
I have received many letters
from readers of these articles,
showing that homemakers are
eager for sound, authoritative advice
on the propei care of the
teeth. To help these and other
readers to know how to properly
care for their teeth, I have prepared
a booklet on BUILDING
AND MAINTAINING HEALTHY
TEETH which I am offering
FREE, because I feel so strongly
that this information should be in
every home, knowing at I do, that
the salvation of the human race
may lie in saving their teeth. Address,
C. Houston Goodiss, 21b 8.
Desplaines St., Chicago, 111.
By Joe Bowergi
/"THATI V
j^HAT 1
^ADDING MACHINE
id WHY
its soft, semi-solid texture makes
an excellent transitional food.
With toddlers and school chilI
dren, gelatin ? the carrier and
1 "extender"?provides a snlendid
method for offering foods that are
disliked. Vegetables that draw
forth protests when presented in
the usual fashion are eaten with
relish when molded into a sparkling
lim?- !?!!io!i-5iivcrcd mm*~
ad. The coarse texture of certain
raw vegetables, such as carrots
and cabbage, or the tart flavor
of some fruits, may likewise be
modified by serving them in s
gelatin base.
And it doesn't require statistics
from nursery schools to tell mothers
how readily children eat gelatin
desserts when they are brilliant
with color and flavored with
orange, raspberry, cherry, strawberry
or other well liked flavors.
Every mother knows this from her
own experience?and I rather suspect
that many mothers describe
these attractive molded desserts
as the prize to be won in return
, for cleaning the plate of the main
course!
In the Reducing Diet
Both men and women who are
counting their calories, in an effort
to avoid overweight, or to
reduce, can profit by taking gela|
tin salads and desserts, which satisfy
hunger without providing unwanted
fuel value.
' In cases of digestive disturbance,
gelatin is frequently recommended
because of its bland taste,
and because it leaves no residue
in the lower intestinal tract.
This same splendid food is also
' advised by doctors when a high
1 protein diet is desired to speed
fiiunui, ur uuring convalescence
from an illness. Gelatin may be
' added to broths, milk, fruit and
: vegetables, and these, in turn,
may be incorporated in solidified
gelatin.
Indeed, this many-sided foodstuff
has come to play such a
wide and varied role in nutrition,
not only by itself but by enhancing
the value of other foods, that
it must be numbered among the
products that help to increase national
health and vigor.
Questions Answered
Mrs. S. B. L.?Even in the socalled
goiter belt, simple goiter
may usually be prevented by the
administration of small amounts
of iodine to every young girl, before
and during adolescence, and
also to expectant and nursing
mothers. The amount required is
quite small and may be given by
a physician in the form of io,
dized salt.
Miss A. M. G.?Bran is consid,
ered an excellent source of both
iron and phosphorus.
??WNU?C. Houston Goudiss?1938?35.
POSITIVELY!
"Luden's are 'doublebarrelled'...
you get ^
soothing relief, plus an 1^* 1
alkaline factor." p
Charles Lewis,
Chemist, New York
rvrnv M'fl
MINTHOL COUGH >IOH^
Small Part
Who knows only his own side of
the case knows little of that.
AO Mfli KAfTun
OASH m WATWIHry