Newspapers / The Alamance Gleaner (Graham, … / Aug. 5, 1943, edition 1 / Page 3
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Making Gunpowder Is Dangerous* Yet Safer Than Taking a Bath Making gunpowder has been called the most dangerous job in the world. Yet there is a higher percentage of accidents in the average home bathroom than in our plants where death t0 the Axis is cooked like macaroni. A glance at one plant in the southern Appalachian mountains will explain this paradox. -? ? - Every worxer is carefully searched on entering the plant, which itself is separated into many units so that one unit can blow up without taking the oth ers with it. A worker discovered carrying a safety match inside the plant is suspended for two weeks, and anyone found carry ing an ordinary kitchen match is dismissed. Hundreds of signs constantly remind workers of how close they can be to eternity. j Here is made much of our smokeless powder which is the propellant that drives the shell containing the explosive charge of TNT. This slide is not for recreational purposes. It is an emergency exit chute. There are several of these chutes throughout the plant spaced only a few yards apart. All can be reached by workers in a few sec onds. A plant worker demonstrates n quick departure. As no matches are allowed, the management provides an electric lighter in the one place smoking n allowed?the "bull pen." Workers' shoes are made so that there is no danger of striking a spark. Soles and heels are glued on. Coveralls are fire-proofed. The basic ingredient of smoke less powder is usually short fibered cotton, or wood-pulp. When cotton is used it Is i mixed with acids in the nitrator house. Then it flows like a 1 stream of froth to the boiling tub house. In this form it is known as "nitro-cellulose slur ry." After several more j changes the cotton looks like | macaroni. In the last process the strands of smokeless pow der are snipped into various length^ for different caliber shells. Above: Raw cotton at the ttart of its death dealing transforma tion. Left: Nearing the macaroni stage, the strands are forced through this press to get them pven , and smooth. * A young lady ballistics techni cian is shown at right about to fire m shell to test the projectile's ve locity, hence the efficacy of the new powder. A wire, finer than a human hair, is stretched across the framework in foreground and another target, set a distance away, it alto wired. The time shell takes to travel between the two targets it electrically recorded by the wiret. I -ased by Wester Newsj er U m. FRESH AIR AND RAW VEGETABLES It is unfortunate that just at the time when wartime gasoline ration ing is making it necessary for many to do more walking, some of our wu ?..*I?? "coiui auinui uics di e advising the middle aged particularly, that they do not need daily exercise. As mentioned before, these health authori ties have in mind that many of the middle - aged with failing hearts, high blood pressure and other ailments have also the idea that daily vigorous exer lv nphoccorv fhr ?hoiy health; in an endeavor to take this exercise they put a strain on heart and blood-vessels. These authori ties would not suggest that the healthy man or woman of middle age should not take a daily walk at a leisurely rate. Not only does the daily walk give the heart regular and rhythmical work to do, but it means the breath ing in of more fresh air. Man was made to live outdoors, all his organs show this, but hours are spent in doors and minutes only are spent outdoors by most of us. In the Journal of the Royal Insti tute of Public Health and Hygiene, Great Britain, Dr. Wilson Jameson, chief medical officer, ministry of health, says: "Fresh air and fresh salads?take all you can of both should be a help ful maxim." Dr. Jameson urges people to spend as much time as possible in the open air in order that metabolism (the breaking down and building up process of the body) and bodily efficiency may be in creased. The working processes of the body, the most efficient results from these processes, can be achieved without vigorous exercise. Thus another high authority warns against exercise, but here again it is against "vigorous" exercise. No Britisher "ever suggested that walk ing is not helpful to everybody." Coming back to fresh air and fresh salads, this parting advice is given: In view of the fact that if we were short of anything it is of vita min C, it will be of great value if people will form the habit of eating a certain amount of raw vegetables with meals?almost any vegetable can be eaten raw provided it is fine ly chopped just before the meal. While this raw vegetable daily, even though finely chopped, might not agree with nervous and emo tional individuals, practically all others would be benefited by it. * * A Heart Murmur Not Important Many practicing physicians can well remember the importance at tached to heart murmurs during their student days in medicine and for some years afterward. Thus, in final examinations at college or for state board or provincial certificates, the location of the murmur on either side of breastbone, between what ribs, or distance from breastbone, whether murmur occurred during or after the first or second beat, were all considered vastly important, al though the treatment of all mur murs was very much the same. It was felt that after Dr. James Mackenzie pointed out that murmurs in themselves were not important, that it was the strength of the mus cular walls of the heart that meant heart strength or weakness, the words "heart murmur" would grad ually disappear. Not so, however, and today a physician mentioning the presence of a murmur always qualifies it by sayifig that a heart murmur always means just a small leak in one of the valves which will do no harm because the heart mus cle is strong. Unfortunately this word "murmur" and "leaking heart" fastens itself on the mind of many patients and they begin to worry about their hearts. It sometimes happens that a pa tient will consult a physician com plaining about his heart and there are present also a murmur or some irregularity in the beat, ye will complain of shortness of breath, pain under breastbone and a feeling of weakness. The physician examines the heart, notes the murmur or > slight irregularity, and if not careful to make an exercise test. X-ray ex- ' amination and an electrocardiogram, may treat the patient for serious heart disease. What the physi- | cian does not know is that the pa tient has been worrying about his heart for months, and may, unin tentionally, exaggerate to some ex tent. ? ? ? QUB8TION BOX Q.?What is the value of Thiamin, Riboflavin, Nicotinamide? A.?These are forms of vitamin B. They increase appetite, relieve pain of neuritis. Q ?Will you please tell me wheth er Alfamint tea is helpful or other wise to a person suffering from arthritis. A.?I'm sorry, hot the preparation mentioned in your letter Is not an official remedy and I do not know what it contains. Dr. Barton risA ic oKcnln^o HOUSEHOLD Follow Rules to Make Canning Easy (See Directions Below) Fruit Canning It's time now to begin putting up fruits for next winter and fall to help stretch those ration points and to make sure your family is going to get the two fruits a day "required by the nutritional yardstick. Be wise and watch the fruit trees or berry vines or markets?wher ever you get your fruit?to see that you get it for your canning at just the ripe stage. Fruits should be firm-fleshed, ripe but not over-ripe and in prime con ivciiiciiiuci waiuiuig uucs nut improve any product; it merely pre serves it for later use, so it fol lows that you get out of the can only what you put into it. Methods for processing fruit for canning in order of their desira bility are hot-water bath, pressure cooker, steam cooker, open-kettle. Although many homemakers prefer the open kettle for the fruits, the degree of spoilage is so high and the vitamin loss so great that it is less desired than processing in the jars. Hot Water Bath. For a hot water or boiling water bath as it is sometimes called, uti lize a large deep vessel. Fit it with a rack of some kind that will hold the jars inch from the bottom of the canner. Be sure the vessel is deep enough so that when the jar is Immersed in the boiling water, the water comes to within 1 to 2 inches over the top of the jar. Place jars on the rack, allowing free circulation of air between the jars. The water should be kept boiling during the entire processing period. If it boils down, particu larly during some of the lengthy processing times, add sufficient boil ing water to keep it at the proper height. Oven Canning. Many homemakers like to use the oven for canning fruits and toma toes. This can be successful If the oven you are using is thermo statically controlled and will keep the required temperature of 250 de grees. The jars should be set on a rack, at least 2 inches apart?starting wun a coxa oven. The jars should not be allowed to touch the sides of the oven. It a sec ond batch of jars la going in after the first batch, the oven does not have to be cooled. After the jars are placed on the rack, turn on the switch or light the oven. Start counting process ing time as soon as the oven is turned on. Temperature should nev er exceed 250 degrees. Higher tem peratures cause liquid to boil out of jars and evaporate. Cooling and Testing Jars. If you have used a self-sealing lid on the jars canned, do not in vert them after taking from the canner. Instead, set them upright on several thicknesses of newspa per or clean towels, away from drafts and Jet them cool. After the jar has thoroughly cooled, remove the screw band and re-use it again and again. To test for seal, tap the lid of the jar with a spoon, and if you get a clear, high ringing note you can be certain that the jar is well sealed. Fruits for canning are most often cold-packed, rather than hot-packed os arc rnn-nniH vegetables. Se lect fruit only in prime condition, ripe rather than over-ripe. Wash it thoroughly, then prepare as for ta- 4 ble and pack in jars. Fill with hot svruD to within H inch of the top. Process accord ing to the time table: Fruit Canning Timetable. (Time In Mtnntes) Fruit Hot Water Oven Bath Apples* 25 75 Apricots 20 68 Berries 20 68 Cherries 20 68 Figs 30 90 Fruit Juices 20 68 Grapes 20 68 Peaches 20 68 Pears* 25 75 Pineapple** 30 90 Plums 20 68 Quinces* 35 75 Rhubarb 10 68 Tomatoes 35 75 ?Pre-cook fruit in light syrup (S cups water and 1 cup sugar boiled together 5 minutes), for 3 to 5 min utes before packing in jar. ??Precook fruit 5 to 10 minutes in syrup before packing in jar. Fruit Juices. Many homemakers who will be unable to put up all the jellies they would like this summer may put up fruit juices and make them into jelly later. Canning fruit juices ei ther for jelly or other uses is a fair ly simple matter, and process ing is usually done in a hot water bath, at a simmering temperature, 180 degrees F. Flavor of the fruit juices depends upon the fruit selected. The juice of fully ripened fruit should be used. Partially ripened fruit lacks flavor whereas over-ripe or bruised or de cayed fruit will make sterilization more difficult. Extracting Juice. The cold process method must not be used if the fruit is extracted for jelly making. It is far better to heat the fruit or berries. Do not add much water, particularly for soft fruits and berries. Simmer at very low heat?do not boil?until the juices start running. Strain the fruit juices through a cotton flannel bag, and fill sterile jars to within ft inch of the top. Adjust cap, and process in hot water bath for 30 minutes. Working as quickly as possible will save the flavor of the juices and make it more desirable for jelly making. If you have a canning problem, write to Hut Lynn Chambers, Western Newt paper Union, 210 South Detplainei Street, Chi cago. IB. Naaaa enclose a clamped, caIf addressed envelope /or your reply. fttteaatd by Western Smwpn union Lynn Say*: Canning Pointer*: Most fruit* are canned by the cold pack method, but apples, pears, pine apple and quinces are pre-cooked in their syrups to give them that lovely, transparent look. Most homemakers are using the light syrup?three cups ? water to one cup sugar?for canning. If you can't afford any sugar, use fruit juices in place of the sugar, and then sweeten the fruit when ready to use. Or, if you can't make up all the jellies and jams because of lack of sugar, put up the juice and make it into jelly during the winter when you do have sugar. Honey syrup may be used in canning fruits, but expect to have a slightly different flavor to the fruit and somewhat darker ap pearance. Use a large kettle in cooking honey syrups because they have a tendency to boil over and foam | while being cooked. This Week's Menu -Cold Cuts Old-Fashioned Potato Salad Sliced Tomatoes Radishes Garden Onions Hot Baking Powder Biscuits Cherry Pie Beverage PATTERNS SEWING ORCUB^f, Little Belle ANY little girl would be happy as a lark in a dress like this. Note the sweetheart neck and perky sleeves. ? ? ? Barbara Bell Pattern No. 1796-B de signed for sizes 6. 8, 10. 12 and 14 years. Size 8 requires 2>a yards 35-inch material. It door and window screens are painted with aluminum paint it gives a clear vision out, yet makes it difficult to see in from the out side during the daytime. ? ? ? When making jelly, shave up a sufficient quantity of paraffin, place in the empty jelly glass and pour in the hot jelly. The paraffin melts, rises to the top, and seals the jelly all in one performance. ? ? ? Should the wooden handle of a crosscut saw break, temporary bolt on a worn-out horseshoe. This will serve quite well until a new handle can be had. ? ? ? Corduroy need not be pressed. A whisk broom is a cool way to bring up the nap and restore its softness. Housewives Are Urged To Turn in Waste Fats That there is an acute need for more fats and greases is empha sized in a recent statement by Donald M. Nelson, chairman of WPB. Over 85 per cent of all glycerine produced is now used for military purposes and the need is increas ing. Housewives have been most co-operative in response to ap peals to save waste fats; but gov ernment surveys reveal that while six out of ten women are saving fats, only three out of ten have thus far been delivering their waste fat to meat dealer collec tors. Directions are very simple. Housewives simply strain waste fats of every kind into a clean can and, as soon as the can is full, take it without delay to a meat dealer or frozen food locker op erator. Any clean can will do. Bright Basqee V^OUNG set favorite?the basque ' topped dirndl that will be seen everywhere this summer. Gay, cool, becoming. ? ? ? Barbara Bell Pattern Ho. 1M2-B da signed for sires 10. U. 14. 16, IS and Ml Corresponding bust measurements 31, te, 32. 34. 36 and 38. Size 12 (30) requires 2*4 yards 35-inch material; f yards nc-rae. Due to an unusually large demand and current war conditions, slightly mors time is required in filling orders for ? few of the most popular pattern numbers Send your order to: SEWING CIRCLE PATTERN DEPT. 1M Seventh Ave. New Yet* Enclose 2D cents In sates far each pattern desired. Pattern No. 2tss Name Address - Varieties of Fish If a family eata fish once a week every week, it will take three years and four weeks to sample each of the varieties of fish and shellfish produced commercially hi the Unied States. ?? NO ASPIRIN FASTER WwTtaieit aSkfM loTNewSS; aooc aurer. Puieait St Joseph ieida Trees Sprewt Frses Beose Halcyon House in Washington^ Georgetown attracts the eye of ev ery passerby, for trees grow oak of its walls. It was built in 1701 by Benjamin Stoddard, first sec retary of the navy. Ilia WHOLE GRAIN | Kellogg'? Corn Flak* are restored to whole grain nutritive value oi Thiamin (Vitamin Bi), Niacin and Iron, as rec ommended by the U. S. Official Nutrition Food Rules. NUTRITIVE VALUES OF THIAMIN cvha?W NIACIN AND IRONI cmoi CORN L* FLAKES ri-i ?[1^"^ ? M^ ? W f I
The Alamance Gleaner (Graham, N.C.)
Standardized title groups preceding, succeeding, and alternate titles together.
Aug. 5, 1943, edition 1
3
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