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The Saguache Crescent
Saguache , Colorado
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November 14, 1918     The Saguache Crescent
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November 14, 1918
 

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OMANS HE VES , . . , IBy Lydia E. P'm~am'. Vegetable Compound. Winona. Minn.--" I suffered for more a year from nervousness~ and was so bad I could not rest at nighs-- would lie awake and get so nervous I would have to get up and walk around and in the morning would be all tired out. I read about Lydia E. Pinkham's Vegetable Com- pound and thought I would try it. My nervousness cleon left me. I sleep well and feel fine in the morning and ~ble to do my work. I gladly recom- mend Lydia F,. Pinkharn's Vegetable 4~omp0und to make weak nerves mtrong. "-- Mrs. ALBERT SULTZE, 608 4)lmstead St., Winona, Minn. How often do we hear the expression 4mongwomen, "I am so nervous, I can- mot sleep," or "it seems as though I ~hould fly." Such women should profit ]by Mrs. Sul~e's experience and give this famous root and herb remedy, Lydia E. Pinkham's Vegetable Come ]pound, a trial. For forty years it has been overcom- ing such serious conditions as disptaee- Iments, inflammation, ulceration, irreg- ~larities, periodic pains, backache, diz- ziness, and nervous prostration oX women, and is now considered the stall- lard remedy for such ailments. CANARY RISES TO PROTEST Declares Increase in Cost of Living Has Been Excessive, and Gives Figures to Prove It. Among the latest to protest against the habit of raising prices, simply be- cause the raised price can be secured, there was heard, recently, a new voice. It was that of a canary. Iteing a bird whose motto had ever been: "StriCt ~ppliestion to business," it had been his custom, when the rest of the fam- ily left the city during the summer zand shut up the house, to board him- .elf out, Two years ago, he could, he ~says, get good accommodation, an airy room with a sunny aspect, good seed, water, bath, and unrestricted oppor- ttmlty for vocal exercise for thirty '~cents a week. Last y.ear, however, the ~charge for the same accommodation was raised to forty cents, and this year it appears he has been obliged to pay fifty cents. He Is willing, he declares, to sustain his share of the burden of the war, but he regards a 66 per cent wise as unduly .hard on a bird of mod- erate means. STOMACH UPSET? ~PAPE'8 DIAPEPSIN AT ONCE END8 8OURNESS, GAS, ACIDITY, INDIGESTION. When meals upset you and yes belch ~pe, acids and undigested food. When you have lumps of indigestion pats or ~my distress in stomach you cam get eellef instantly--No waiting I As soon as you eat a tablet of IPape's Dlapepsin all the indigestion Ipaln stops. Gases, acidity, heartburn, llatuleace and dyspepsia vanish. Pape's I)iapepsln tablets cost very Utile at drug stores. Adv. The Two. There were two inseparable eomlmn- lons~ By name. Opportunity and Respon. siblllty. Almost daily they walked together. One morning Opportunity quickened her pace and outwent, her companion. And a/ways Responsibllity followed. But on rare days, Responsibility set the pace-- And. then Opportnnity faiHy ran to catch up;--Savannah News. Harrowing.j "Don't you think her voice ought to be cultivated ?" "~*o; I think itshould be harv~ted." YOU r Gronula~l tyell-~ss, Sea Cooks of the New Herchant Ha- rine Are Trained .for the Difficult Task ~OOKING at sea is not what It use~, !r to belnthe"goodolddays"tllat~'e read about. "A hard biscuit and a slice of cold salt beef," which Dana mentions in "Two Years Before the Mast" as his usual meal after s long, hard watch off Cape Horn, is no longer the diet of the American merchant sailor. The modern sailor t mn is well fed, with plenty of Iresh meat, vege- tables and soft bread, no matt.l' what the voyage he may be on. Modern refrigerating plants and modern cooking metlmds are to be thanked for that. On the hundreds of new ships which are being built for the merchant marine by the United States shipping board careful attention is paid to the 'equipment for storing, cooking and serving food. The government is fully aware that sailors, like soldiers, work best on well-filled stomachs~ Care is taken also ,*hat efficlent men are em- ployed as cooks on the nation's new merchant fleet~ Good ~ea cooks are not numerous, even In normal times. Having that fact in mind, the United States shipping board, with the thorough- ness that marks all its efforts to create an un- equaled merchant marine, is engaged in training an adequate number of cooks to man the galleys of its new ships. Young men of character and intelli- gence are chosen for Instruction. The training of cooks is part of the work done by the shipping board's recruiting scrvlce. This service has a fleet of training ships, based" at At- lantic and Pacific ports, on all of which yonng Americans are taught by experienced cooks the serious business of preparing good food at sea. Besides that, the board has special cooking schools on two of the shlps~the Meade. a .former Atlantic liner stationed at Boston, and the steamer Dorothy Bradford, stationed at New York. Cooking at sea is by no means the same thing as cooking on land. The sea cook has several things to bear in mind that the land cook, In hotel, restau- . rant or home kitchen hever has to think about. Take for instance rome of the precautions he must observe as illustrated by the following "Don'ts for Sea Cooks :" Don't expect the stove to remain in a perpendicular position, nor the cook. You are on a moving platform, namely, the ship's deck, which often rolls and sways with the motion of the ship in the sea. Don't fill a kettle full of liquid. The rollinK of the ship will cause the contents to slop over and with fats may ~tart a fire. Don't allow pots an~ pans to get adrift. As a guard against this, t.~e galley range has an iron rail around it: Don't permit dishes to be left on dreSser or pantry shelf as on land, If you do they will slide off and be smashed. There are little Pigeon-holes for each kind. into which the dishes fit, there being a high bar across the front, with a space cut out through which a dish may be reached and lifted ou~, On modern shlw th,~ serving is done by men in the steward's department, called stewards, so the sea cook of today neeos none of that dexterity of foot that one-legged John Silver showed as he pegged his way aft wi~,~ dinner along the slippery deck in the brig of "Treasure Island." It is a truism ~board ~hlp that only a cook who likes his Job is worth his salt. A disconten~.ed cook will spoil good food. ')"his psychology In recog- ~dzed by the shipping board in choosing young men for training as cooks. O~ly those who vo;unteer for the Joh are wanted, q'here are plenty who do. Out of 3,000 apprentices always on the trvlning ships a certain percentage may be counted cu to ask for training as cooks. These young men are serving on .the nation's "bridge of ships" from~patrtotic motives. Some may go back to their home t~wns when the w~- is over; but others will remain in the merchat'.t marine, and will take a part In. the country's peace ,expansion at sea as dignified as that taken by captain, ma~e or engineer on ,the ship on which they serve. Nor will they suffer In a financial way, for a chief cook gets $90 a month @ages, be- ~aides his board and quarters---a net income of $1,080 a year. ~Vhen the young law student, or bank teller; or blacksmith's helper who has decided to become a sea cook reports for instruction on the Meade or the Bradford he is taken in hand by a wise old chef who proceeds to teach him the A, B, C"s of sea cooking. These embrace some general rules as to clean- liness and general galley practice, neatly type- written, under the head "Advice to the Cook." The most particular housewife will find these rules sound. Here are a few of them: Gre~tt cleanliness, as well as care and attention. are required from a cook, Keep your hands very clean. Thry to prevent your nails from getting black or discolored. Don't scatter in your galley; clean up as you go; put scalding water into each s~ucep&n or atewpan as you finish using it. Dry your s~ucepar~ before you PUt them on ths shelf. Never scrub inside of a frying ~; rub It with wet silver-sand, rinse it out well wRh hot water afterwards. Wash your puddina cloths, scald and hang them to dry directly after using them: air them before you put them away, or they will be must, F. Keep in a dry plac~ Be caretui ~t to use a knife that 1~ cUt onions until it has be~n cleaned. Keep sink~and sink-brush very clea~A; be eaxeful never to throw anything *out water down sink. DO not throw cabbage water down it; throw it away, as its smell is very bad. Never have ~tlcky plates or d~hes. U~ ver~ hot water for washing them; when greely chan~ IL Clean ~opPers with turpenttn~ Stnd fine brickdtmt, rubbed on with flannelS, polish them with chaano~ and a little dry brick~: Clean your tins with soap and whiting mlxe~, made into a thick'creels with hot water, Rub it on with flannel: when dry, whisk it ff~ with clean chamois and dry whiting. Take care that you look-at the me~ the butcher brings, to see if it is good. It is the ambition of most sea cooks to get on a big sh~p, In wartime, cooking on the smaUdst vessel is an essential calling, but the big vessel with its modern equipment and efficiency organi- zation appeals strongly to the type of young man I~OW taking up sea cooking for" Uncle Sam. The large vessels carry several cooks. A 5,000- ton freighter has a chief cook, a second cook, who is also baker, .and a third cook, or cook's mate. The chief cook is usually the meat cutter also, and in these times scientific meat cutting, as well as cooking, is required on the merchant fleet and taught in the shipping board's floating cooking schools. WOMEN ARE GOOD b~ECHANICS. According to a report of the national industrial conference board, women in wartime employmeni are showing a remarkable adaptability for ma- chine shop work. "The xeport summarizes infor- mation obtained from 131 establishments employ- i~g 3&5,015 men and 49,823 women and including 10,657 women engaged in work f0rmerly per- formed exclusively by men. Their labor, says the ChriStl~ Herald, hn ranged from the-Operation Of drill presses and lathes to coremaktng, inspecting and ~membltng mechanical products and performing many pro- dee machine operations. In the main R ha~ bee~ confined to the lighter processes requiring rapid- fly and dexterity, and in such work their output has proved equal to and frequently greater than that ~of male employees. This was notably true ~f women's work in automobile manufacture and in a munition plant manufacturing fuses, where women operatives on drill presses and milling machines were from 25 to 50 per cent more rapid than men. Let there be no waste in the kitchen: In_Uncle Sam's school fo~ sea cooks ~nstru~tton begins, logically, with cereals for b~eakfast. It happens that the inst~ctlon chef on the Bradford is a Scot, and when Jamle Nlcol gets through teaching a new hand the art of cooking oatmeal there is nothing further to be said. The novice is next slmwn how to fry eggs and bacon, how to make hash and how to prepare hamburg steak. These are his first steps. He next gets a chance at dinner, with making soups and roasting and boiling meats and cooking varlous kinds of vegetahles, In this WOrk he learns the mysteries of the big galleY range ~ ,~ mighty stove, near seven feet long--of the ~steam kettle that will cook soup for 100 men and of the steam-oven cooker for vegetableS. If he Is ambitious, the beginner takes a special course in baking and pudding making, for real puddings take the place of the traditional sogg~ duff of old times on Uncle Sam s merchant ships. Itice pudding is a favorite. Lucky is the young man who learns to cook rice from a veteran who acquired the art on a trader out of Rangoon or a clipper from Cal~mtta. "Never put your rice into th~ kettle until the ." water is boiling, then scatter it ~u." ~That is the standard rfile for rice, "rph~n e tell *era to he sure never to put in the sugar until the rice Is done," says the chef. It has been f0m~d that six weeks of intensive training ~ill make a very good sea cook 0f a be- ginner If he shows proper aptitude. * "We can tell the natural cook," says Jamie Ntcol, "by the questions he asks. The good be- ginners ask all about everything and make notes. We have a number who put everything they Want to remember down in a book. They will mak~ good." 8INGLE SHOE~ NOW 8OLD IN LONDON. One of the many pathetic side lights on our war is reflected In advertisements Published by British slice merchants, which vividly impress. upon~ one's mind the sacrifices that many of our sons and 'their comrades are gallantly making. Owing ~o the .large number of crippled veterans of the western ~ont, London dealers lu men's footwear now sell single shoes for one-half the prices of pairs. To quote an advertisement thst recently appeared in a fashionabie illustrated magazine: "Wartime boots at 26/3 a pair or 13/2 e boot. The single boOts, Hght$ or lefts, are for those men Who have been so ~infortunate aS to lose a leg,"--Popular Mechanics MagaZine. AMERICANS BUYING OIAMONOS. Among facts disclosed in the investigation con- ducted by the council of national defense to learn the buying trend In civilian trade d~ring the war are a decided increase in sales Of small dtamo~ and a falling Off In sales of sizes from one-half emit upward. Thls Is attributed to the great increase in,price and the tendency of people tO buy diamonds by price alone; that IS, theY h~. perhaps, $75 or $100 to put inn stone, and. it hrin~s them n much sma~or Jewel than the urea amount would procure a year or tWo ~tgo. Watehe~ are In great demand, ~espeelally ~rist watches, which have been en0rmou~y popularized by the' wa~. CALLING A HALT. listen tO a ~ale ~torY ~ust because It is tacked onto a United States senator.~---Fmmms (~t~ ;carnaL The experience of Mrs. David Horn of Route No. 1. Irwlnton. Wilkinson Co., Ga., is not exceptional. Peruse has been an accepted standard house- hold, ready to take remedy, for forty- five years.. Mrs. Horn writes under date of Suly 30, 1918:~"I have been using your medicine for eighteen years. I think it one of the best tonics I ever used. I owe my life to the use of it. I recom- mend it to all sick people. Peruna cured me of stomach trnubie." For coughs, colds, effects of the grip and influenza, catarrh and catarrhal conditions of every description, Peruna is recommended. Thousands have been helped or are able to attribute a full and complete recovery from some terrible affliction to Peruna. Try Pc- tuna first. In tablet or liquid form. Sold every. where. [LITI~]~y PE]gSlAN KITTEN~ Sv~-~tnll~l let ~Oatmries. 8atasfamtion guax~nteed. Write t~. P1N~OROFT PLAG~, OppOrtunity, WM~tn~o'~ Time and Tide. During the War Savings stamps drive in Brown county, Indiana, ~ll- liam L. Coffey, county chairman, ap- pointed William Vawter, the artist, as chief solicitor for ~he termly. /~t the time of Iris appointment Mr. Vawter each morning was walking two miles to paint the picture of an old elm tree, which was surrounded by wild flowers and beautiful foliage. He readily accepted and for two weeks lm put forth all energy in the stamp drive. When the soliciting was com- pleted Mr. Vawter took his painting outfit and wiilked to the old tree, but the scenery had changed so much that the picture will not be completed un- til next summer, when the wild roses and other wild flom-ers will be In bloom. # E Important to MotherO xamine carefully every bottle ot CASTORIA, that famous old restudy f~r infants and children, and see that it Bears th, ov~ Signature of In Use for 0hildren C~ for Fleteher's Castoffs Many-Sided. "I didn't know the Hun was so many-sided." "He isn't. He's a blockhead a~l a brute." "I agree with you, but the dispatches say that he is being attacked on foue fronts." Don't Worry About P4mpleL On rising and retiring gently smear the face with Cutlcura Olntmmat. Wash off the Ointment in fiv, e ~qn~tea with Cntlcnra Soap and hot water. For free samples address, "C~ticura, Dept. X~ Boston." At druggists and by Soap 25, Ointment 25 and 50e--Adv. ' The Reason. o "Wl~at a croaker that old fellow is.~ "No wonder. He Just told me h~ had a .frog In his throat" Always aim a little higher t]~m the ma~tk---lf the mark Is a dimple in her chin. Suffered Terribly! /: /