Evening Star Newspaper, March 22, 1935, Page 45

MAGAZINE PAGE. Overall and B BY BARBARA BELL. | OAFING and relaxation clothes | are better than ever this sea- | son. They almost convince us| it is no use taking a vacation unless we can look the part. ‘The peak of comfort is reached in this perfectly grand outfit. in two pleces, to be worn separately, or en- sembled as shown. The overalls are as free and un- hampered as shorts. Those who question this may cut them off—if, when and where they want. The Jength sketched puts them in a class with slacks. Por sunning on roof-tops, relaxing at the beach or enjoying the leisure of A Bummer camp they may be worn without the biouse. Straps continu- ing from the front are crossed in the back and stitched into position. the ends buttoning to the trouser-band. The sides have plackets fashioned after the style of similar outfits for children. ‘The Accompanying blouse is simple, but gay. It is made in only two pleces—dropped shoulders the sleeves. Cotton mesh is the best material for beach wear, as damp- ness has no effect upon.it. overalls broad latitude is allowed in For the i | forming ’ Dishes Made HEESE has come into vogue as & main dish for so many oc- casions that we are all inter- ested in its ability to take the place of meat in the menu. Meat has in its favor a higher iron content than cheese, so when cheese s used as & main dish, it is well to be sure that the meal is otherwise well provided with iron. This is one reason | #or combining cheese with green vege- | tables. Cheese has more of the bone- building mineral (calcium) than meat has, and is a better source of some of | the vitamins. It is better than meat | for children. | Foods to be served in place of meat should be rich in protein and fat, and should also be savory. Cheese natur- ally suggests itself as a substitute for meat, since it 18 rich in the same kind of nutrients that meat supplies, is a =staple food with which everyone is i familiar, and is one which can be used | in a great variety of ways. Other reasons for the popularity of cheese include the fact that it is eco- nomical and is savory and versatile and can be used in many ways, either nione or in effective combinations with other foods. It also keeps well, is easy to work with and it offers a variety of fiavors, since s0 many different kinds of cheese are available. | Made from the curd of milk, cheese 4s composed of milk protein, and part, or all, of the fat, mineral salts and vitamins of milk. We only have to consider the value of milk as a food, | in order to realize the food value of | ehesse. | ‘When cheese is used in a consider- able amount, consider it the main dish | and plan your meal around it. With | a protein so flavorsome, choose bland earbohydrates, such as macaroni and rice, to accompany it. With a food 80 concentrated, balance the meal with bulky foods. Serve with leafy, green vegetables, either cooked or in salad form. Cabbage, celery, lettuce, spin- ach and chard are all excellent cheese supplements. Best Methods of Cooking. To prevent stringiness, whatever the method of cooking, avoid too high a temperature or too long cooking, for in either case the fat in the cheese melts and drips out of the cheese, Jeaving & toughened mass of protein. Cheese 50 treated is sure to cause in- digestion. If cheese is eaten raw or properly cooked and given the right place in the diet as a substantial food Tot to be used in excess at any time or in large amounts at the end of an amiready hearty meal, it should give no trouble at all to anyone with a normal digestion. The only time that a high tempera- ture is permissible when preparing a cheese dish is when toasted cheese is desired, in the au gratin type dish and in cheese sandwiches. The toasting should be accomplished as quickly as possible to prevent the fat and protein of the cheese from separating. High heat and quick handling is the secret here. Sandwich toasters are splendid rox'| toasted cheese sandwiches, provided the usual precaution of not over-cook« ing the cheese is taken. If the sandwich is to be a combination of eese and bacon, be sure to cook the separately first, as otherwise ‘will not be really cooked before the * ouse Ensemble fabric and color. Many think it smart to go orthodox and have them in the customary blue: others take to terra cotta sail cloth, or unbleached muslin, dyed orange color. Natural flax, linen canvas, peasant print, Javanese cloth, denim, drill, gabardine | and other appropriate materials are high style for togs of this type. Barbara Bell Pattern No. 1619-B is designed in sizes 14, 16, 18, 20 and 40. Corresponding measurements, 32, 34, 36, 38 and 40. Bize 16 (34) re- quires about 34 yards of 36-inch | material for overalls; 1's yards 36- | inch for blouse. Every Barbara Bell pattern includes an illustrated instruction guide which is easy to understand. BARBARA BELL, Washington Star. Inclose 25 cents in coins for Pattern No. 1819-B. Size. Name (Wrap coins securely in paper.) (Copyright. 1935.) THE EVENING Buddhists. EOPLE sometimes say that a prophet “does not have honor in his own country.” ‘This is not always true. Mohammed, for example, still has & great following in his native Arabia; but it is close to the truth in the case of Gautams, the Buddha. Gautama (also was born in India about 2,500 years ago. We are told that he was a prince, and that he was given all the comforts he might desire; but this did not content him. He was worried be- cause people grew old and sick, and | because they died. At about the age of 30, he left his wife and child in the palace and went forth to try to learn the truth of life. After years of wandering, fasting and begging, he seated himself be- neath & bo tree (a fig tree of great size and of long life). While Gautama rested there, legend says that the light of truth came to him. He found that people could save themselves from sorrow by not wanting things. Natives of India still point to a bo| tree which they say is the very one under which Gautama rested. We may doubt this statement; but possi- bly it grew from seeds or shoots of the original tree. Because of what he learned while under the bo tree, Gautama came to be called “the Buddha” which we may translate as “the Wise One.” Firm in the bellef that he could help mankind, the Buddha went forth to teach. Crowds listened to him as he told his thoughts. Many gave up | belief in gods of the old Hindu faith. ‘The religion called “Buddhism” has lasted down to the present. One hundred and fifty million per- sons are classed as Buddhists; but the greater number of these are Chinese and Japanese. In what we may call “India ptoper,” only a small part of the people are Buddhists. In outlying parts of British India, the Buddhist faith is strong. More than half of those in Burma are Buddhists. A famous Buddhist pagoda is known as the “Shwe Dagon.” It 18 located at Rangoon, Burma, and many be- lieve that it contains eight hairs which the Buddha fook from his own head. It rises to a height of 370 feet, and is comewhat of the shape of a bell or cone. The lower part is cov- ered with gold plates, and the upper | part with gold leaf, | | " (For travel section of your scrap- | book.) “Jolly Polly A Little Chat on English. BY JOS. J. FRISCH. SOUR OBJECT 15 TO FURTHER CEMENT TRADE. RELATIONS? SAavS A STATESMAN. WHICH REMINDS ME THAT MONEY 15 THE CEMENT THAT MENDS MOST BROKEN fiEBR\’Sf Rty s | A, J. C—Some split infinitives, though not desirable in themselves, aré preferable to ambiguity and arti- fleiality. For instance, “Our object is to further cement trade relations (to further cement being & split in- finitive) is clearer than “Our ob; is further to cement trade relations,” which leaves & doubt as to whether An additional object or an additional cementing is the point. With Cheese cheese is ruined and the tomst i burned. For top-of-the-stove cheese cook- ery, use a double boiler and keep the water in the bottom of it below the boiling point if possible. For best re- suits, cook only until the cheese is creamy, or sufficiently melted. then serve at once. Cheese dishes that are allowed to stand and cool become leathery. In oven-cooking of cheese dishes of the creamy or souffile type you can easily maintain a low temperature if you make use of an oven thermometer. For a still more even temperature, these dishes can be placed in a pan of hot water during the baking. Take care to bake souffles long enough for them to become firm, otherwise they will fall when taken from the oven. Timbales, on the other hand, must be guarded against even the slightest avercooking. They, like custards, tend to separate if cooked too long. When making cheese sauce, first prepare & medium white sauce; just before serving add some grated cheese and stir gently until it is melted. For caulifiower, asparagus, some kinds of croquettes and fish, there is no tastier sauce to be found. It is the founda- tion for macarond or spaghett! with cheese and for potatoes au gratin. Cheese as a Relish. As a relish, with old-fashioned ap- pie or berry ple, American cheese of just-right ripeness has no rival for most of us. A grating of fine cheese ~an be the finishing touch for a num- ber of dishes. For this purpose, American or pimiento cheese is us- ually the best. Such a grating is ex- cellent over gréen vegetables like spinach, beans, or asparagus, partice ularly on a vegetable dinner plate, for the decorative color effect, for the flavor, and for the portion of pro- tein that it adds. Baked stuffed po- tatoes are often improved if some grated cheese is added to the potato mashings before they are returned to the skins. Some mild-flavored soups are made tastier if they are given a grating of cheese over the top just before serving. For making salads, cheese with & little snap is best, although if the rest of the dinner has very distinctive fla- vors, or if the cheese s only part of a tasty salad, cream cheese made into balls or used for stuffing is excellent. Cheese salads may be molded with gelatin, or may be frozen in a me- chanical refrigerator and cut in ate tractive -pieces, and in both cases there is a splendid opportunity to combine the cheese with other foods, such as chopped nut meats, green peppers or pimientos, olives or even chopped meat. Some cheeses, like Brie, Camem- bert; Liederkranz, Roquefort and cream cheeses, have the delicacy that makes them excellent for dessert, tlended in some cases with jelly and crackers. Cheeses such as these are entirely out of place for cooking. Grated cheese, or very finely divided cheese, melts more quickly than do larger pieces, and is the preferable torm for use in cooking. Grated cheese can be prepared in advance and kept on the emergency sheif in & tightly covered glass container. A good way to keep cheesé which Pas been cut is to Wrap it in paref- ) fin paper. If cheese is put in & cov- ered dish the air should not be wholly excluded. If this is done it molds more readily. STAR, WASHINGTON, D. C, Dorothy Dix Says Apply Three Tests to Man (or Woman) You Think of Marrying, and If He Makes Grade, Rush to Parson. three things that go farther than anything else in making marriage a success are congeniality, a sporting spirit and good nature. It doesn't matter much what kind of a man and woman o marry provided they suit each other. Husbands and wives are purely a matter of taste, and that is why it is not only dangerous but cruel for families to interfere in love affairs and break off a match just because they don’t see what John sees in some fluffy little flapper and they ean't understand why Mary wants to marry some boy out of her class. L It is just a matter of liking 'em that way and it is just as in- explicable as why caviar appeals to John's and Mary's palates, while it is sawdust in mother's and father's mouths. E— IF YOU will consider the successful marriages among your acquaint- ances you will be struck by the fact that the virtues of the high contracting parties have very little to do with it. Mrs. Jones is not happy because Mr. Jones is & tender, kind and faithful husband. Nor is Mr, Jones happy because Mrs. Jones is a devoted wife and a good housekeeper. For there are the 8miths next door who fight like cat and dog, yet Mr. Smith is just as much a' model husband as Mr. Jones is and Mrs. Smith gives as good a performance of the model wife as Mrs. Jones does. No. The reason the Joneses are happy is because they are con- genial. They have the same tastes and habits, they enjoy the same things, they like the same books and the same games and the same movies. They continually yes-yes each other and so find each other soothing and agreeable companions. And the reason the Smiths are unhappy is because they are uncongenial. THEY are in & perpetual row because what one likes to do the other hates to do, what one enjoys bores the other to tears, the people one likes are anathéma to the other. One likes jaez, the other likes classical music. They can't even discuss the weather without getting into & hot argument. Whatever each says or does rubs the other the wrong way and keeps them sore at each other. Just so long as both like to stay at home of evenings or step out, to play goif or sit in a rocking chair on the front porch, to put every penny in the savings bank or blow it in for & good time, to have good meals or skimpy ones, they will be happy. The unhappiness comes in when one wants to stay at home and the other wants to step out, when one is & golf champion and the other is a golf widow, when one goes highbrow and the other goes lowbrow. For, say what you will, the people we enjoy as companions are those who with us and like what we like, not those who contradict us and deride our taste at every turn, THE next ingredient of a successful marriage must be good sports- manship on the part of both husband and wife. They must be able to take marriage on the chin, so to speak, and come up smiling and ready for another round instead of throwing up their hands and quit- ting. They must realize that marriage. like every other good thing in life, costs dearly and they must be willing to pay the price. are unhappy because husbands and wives welch on their bargains. Plenty of men are cheaters. They never play the game fairly with their wives. They dump their brides down in a little apartment and then they g0 to amuse themselves as they did in their bachelor days, leaving their wives to spend dreary evenings alone. Countless marriag THEY play poker with the boys. They have affairs with other women. They bolt the matrimonial yoke the minute it gets heavy on their necks. And there are plenty of other men who are grouchy and grumpy because they want to spend their money on themselves instead of on their families. They want to open champagne for show girls instead of buying certified milk for the baby. And there are plenty of women also who are not willing to pay the price of marriage and who rush to the divorce court when they find out that they have married human men instead of fairy princes. and that the ordinary marriage is a life séntence at hard labor instead of a romantic dream. Plenty of women make the good men they are married to miserable by their whining and complaining because they have to bear children and rear them and cook and wash and baby-tend. IT IS only the men and women who are good sports, who take merriage as they find it and make the best of it, and who are deter- mined to see it through who make & success of marriage. Finally, there is good nature, the ability to laugh things off instead of making tragedies out of them, the philosophy that takes life as it comes, giving the soft answer that turns away wrath, wearing the smile that doesn't come off in emergencies. Being easy to live with is the crowning virtue of any husband or wife, and the one for which his or her matrimonial partner is the moat grateful. Apply these three tests 16 the man or woman you are thinking of marrying. If he or she makes the grade, rush for the parson. DOROTHY DIX. (Coprrisht. 1935.) Bedtime Stories BY THORNTON W. BURGESS. | enough for me to reach it before Special Recipes. Cheese Tart: Make a rich pastry. Chill, then roll thin and bake in small patty pans Beat one cupful of cream cheese with three table- | spoontuls of heavy cream. Season slightly with salt and add one table- spoonful of powdered sugar. Beat | thoroughly, and if not creamy enough, add a -little more cream to get a light, flufly consistency. Partly fil! the cooled pastry shells with the cheese mixture, then fill with goose- berry or current jam, or any tart- flavored preserve. Serve cold. These make a fine tea time delicacy as well as a delicious dessert for supper or for lunch. Easily prepared. Brown Betty With Cheese: Arrange | in a deep earthenware baking dish, | alternate layers of bread crumbs and thinly sliced apples. Season with | cinnamon, also & little clove if de- aired, and some brown sugar. Scatter | some finely-shaved mild full-cream cheese over each layer of apple. When | the dish is full, scatter bread crumbs | over the top and bake for about 45 | minutes, placing the dish in a pan of water 80 that the pudding will not burn. If preferred, this may be sweetened with molasses mixed with an equal amount of hot water and poured over the top, half a cupful of molasses being sufficlent for & quart pudding dish full. Cheese may be used in place of butter in a similar way in other apple puddings. Apple pie made with a layer of finely-shaved cheese over the seasoned apple and baked in the usual way is liked by many persons who are fond of cheese served with apple pie, Cheese Gingerbread—Heat one cup of molasses and four ounces of cheese in a double boiler until the cheese is melted. Add one teaspoonful of bak- ing soda and stir vigorously, Mix and sift together two cups of white flour, two teaspoonfuls of ginger and half a teaspoonful of salt and add them to the molasses and cheese alternately with half a cup of water. Bake for 15 minutes in small buttered tins. Cheese Potato Puff—Prepare three cups of mashed potatoes. Better put them through a ricer. Into the pota- toes beat the yolks of two eggs. Add three tablespoonfuls of butter and sea- son to taste With salt and pepper. Beat thoroughly. Add enough hot milk to make the potatoes very light and creamy. Pile lightly in a baking dish and cover with a meringue made by beating stiff the whites of two a’n. adding halt & cup of grated yellow cheese. Dust with paprika. Bake in s medium hot oven until brown. Pried Cheese Balls—Beat the whites of three eggs, add one and a half cups | of grated cheese, one tablespoonful of flour and some salt and pepper. Make | into balls and roll in cracker dust. If | the amount of flour is doubled, the mixture may be dropped from & spoon and fried without being rolled in| crumbs. | To a large piece of cheese for | any | of time, pour melted paraf- | fin over the cut surface; repeat this | covering as the cheese 18 used. A lump | of sugar placed on cheese in the | cheese dish .will prevent mildew and | kéep the cheese tresh. To cut rich x cheese without crumbling, first dip the nife i boiling water. ‘ 0 Why Johnny Changed. Think twice before you act and find It is too late to ehan r_mind. ou Sonnay Chuck. ASTY decisions often are far from being wise decisions. It is well to think twice. Johnny Reddy Fox. limbs of that tree, but beyond these he dared not or could not go snd Johnny was safe for the time being. Then they had discovered Farmer Brown's Boy and Bowser the Hound coming across the Green' Meadows toward them and both had instantly | decided that a tree was no place in which to be found. Reddy had leaped | down and trotted off. - Johnny had begun to scramble down backward as fast as he could. He, too, intended to take to his legs as soon as he was on the ground. Now Johnny couldn't leap down as Reddy had done. He was far too high for that. 8lipping and sliding down gave him time to think. The result was that he changed his mind. changed his mind and instead of keeping on down he climbed up again to where he had been. It was all because he had done a little thinking as he was scrambling down. “It was safe enough now that Reddy Fox is on his way,” thought Johnny. “There is nothing more to fear from that fellow at present and I'll never give him another chance to get me treed. He's afraid of Bowser the Hound, so he won’t ‘hang around waiting for me. He'll just get away from here as soon as he can.” It was when he thought of Bowser the Hound that Johnny stopped scrambling down. “It was true that Reddy was on his way and making good time, 80 that he hadn’t a thing in the world to fear from him at present. Reddy was going, but Bowser was coming. “I had forgotten that fellow,” muttered Johnny. “If there was a hole I could get to I wouldn't mind, but there isn't. There isn't a safe place anywhere around near Sonnysayings BY F. Y. CORY. M-m-m! Smells like vegital soup! <Coprrisht, 1088.) Chuck had been treed by | | Reddy had him- | self managed to get up to the lower | there’s his master, and that makes a no trump in my mind besides the ap- He | ‘Bowur would catch up with me. fis too big for me to fight. If that little Dog (he meant Flip the Terrier) ¥as in his place I would take A chance. But if Bowser gets me cornered I am done for. If he were alone I would stay right where I am and laugh at him. 8o far as he is concerned I couldn't be in a safer place. But | difference.” He eyed Farmer Brow as the latter approached. “Perhaj thought he, “I won't be seen. He certainly “JOHNNY CHUCK." ED. “I DIDN'T KNOW YOU WERE AWAKE YET.” | won't be looking for me up here. Per- haps he’ll pass without looking up. Anyway, he never has done me any harm. In fact, now I think of it, he always has been a friend. OR, dear, he does see me. I'll go back up as high as I dare climb. He is so much bigger than I that perhaps he won't dare climb out on those small branches.” So Johnny climbed back up, to the astonishment of Farmer Brown's Boy. He stood below looking up at Johnny | and there was a funny look on his what he knew he was seeing. “Johnny Chuck!” he exclaimed. “I didn’t know you were awake yet and up in & tree. I knew you could climb some, but & had no idea you ever went as high as you are. Whatever pos- sessed you to climb up there? When I saw you from a distance I thought you certainly were Unc’ Billy Possum. It never entered my head that if might be you. Did Reddy Fox chase you up there? I saw the red scamp run- ning away from here and there goes Bowser hot on E‘k"nm ln"clv. Hi, Bowser! Come back here But Bowser paid no heed. Thete is nothing in all the Great World that he loves to do more than he does to follow Reddy Fox and it was long since he had had a chance. Now the trail was fresh and easy to follow. He didn't even hear his master’s volce. (Copyright. 1935.) Fried Prunes. Select medium-sized prunes and {steam them until tender, but not ragged. Stone and stuff with an- | other stoned prune. Then wind & strip of thin bacon arqund the prune, | fastening it with & wooden toothpick face as if he couldn't quite credit 1 certainly didn't expect to see you FRIDAY, MARCH 22, - 1935. Who Are You? BY RUBY HASKINS ELLIS. A o P ‘l i 'HIS name can be traced to several countries on the Continent of Europe, originating in the Latin name, Rocafolio, prevalent in that country about 800 A.D. | The present form of the name is traced through the German spelling Rockenfeller to the French Roque- feville, meaning “rock of the field.” This was the ‘name of a celebrated chateau built ont rocks of a peculiar formation in the mountainous sec- tion of France near the town of Creyssels, Rulns of the Chateau Roquefeuille are said to be still standing. The genealogy of the Rockefeller family In America I8 definitely traceable to 1169 in France, when | | the house waAs divided into several | branches, represented by Joseph, & marquis; Joseph Augustus, John and Frederick, who enjoyed the honor and distinction of knighthood Prior to the Year 1670 many of the Protestant PFrench crossed over the border into the Palatinate of Germany, and during the wars of Louls XIV this section was sadly devastated by French armies. This led to the emigration of great num- bers of the Protestant inhabitants, many of whom went to England, Scot- land, Ireland and America. Some of the refugees who came to American shores settled in New York State, while others pushed southward and settled in Pennsylvania. Among the | New York settlers was Dichl Rocke- teller, who made his home in Ger- | mantown, N. Y, where he died in 1769. He was born<n Germany. Undoubtedly, the most noted of this well-known family in America | is John Davison Rockefeller, the re- tired capitalist and philanthropist of | New York State. (Copyright. 1835.) Contract BY P. AL SIMS. Mr. Sims is universally acciaimed the greatest living contract and auction player. He was captain of the renowned ““Four Horsemen" team, now disbanded, | and has won 24 national champion- | ships since 1924. These articles are based on the Sims system, which includes the ome-over-one principle, which the Sims group of players was | the first to employ and develop. Original One No Trump. | HE original one no-trump bid in auction was made either when | your hand was too weak to bid | 8 suit, or when you wished to cash in on four aces. This was also carried bodily into the new game of contract. I wish I had a nickel for every one no trump or three no-trump bids that I've set plenty simply because the opener had blithely made the bid on | a couple of aces, a king and a queen. | Contract bidding involves 26 cards— | ! not 13. The thought that the partner | had to respond at the two level over one no trump did not enter the mind of the average “authority.” “What was good enough for grandpa is good enough for me” was the general atti- tude. The folly of shading no-trump bids soon became apparent, but there was something more to the theory of the proximate three-and-a-half primary | trick requirement. | You've all heard the old adage— | | “Lead through strength, and up to weakness.” Some years ago, I won- dered how I could turn this to my own advantage—how I could force the op- ponents to lead through weakness and ' up to strength. | This could only be accomplished by | plaaing the declaration. A hand that holds four blank aces will probably not benefit materially by having the | opening lead come up to it. but in- | | clude & few queens and jack, tens, and | the declarer is not only relleved of a guess; he has also picked up timing. “If you have a biddable suit, bid {1t That's really funny. Take this hand, for example: | - L irancx | | You bid one diamond. Your part- | ner responds with one no trump, hold- | ing the ;!wn, and he goes on to three. The | oponents open a club and rattle off | five clubs against you, thus defeating a contract that you could make from your side of the table against any | defense. Bid one no trump on hands like | that—even if you have a concealed | five-card major suit. You can bid | your suit later. The important thing | is that you insure the correct place- | ment of the declaration whether the | h‘l’:d plays in no trumps or at your | suit. (Copyright. 1935.) | | Mr. Sims will answer all inquiries on | ontract that are addressed to thit news- | paper with self-addresed. stamped envelope | MENU FOR A DAY. BREAKFAST. Btewed Pigs. Dry Cereal with Cream. | Eggs a la Goldenrod. | ‘Toast. Marmalade. Coffee. LUNCHEON. Tomato Welsh Rarebit. Apricot Whip. Cockies. DINNER. ! Cream of Carrot Soup. r Bhepherd’s Ple, Potato Crust. Harvard Beets. Lettuce Hearts, French Dressing. Cottage Pudaing. Fruit Sauce, Coffee. Ingredients of Vicks VapoRub in Convenient Candy Form | skewer. Pry in deep fat until the bacon is crisp, and drain on soft paper. VICKS COUGH DROP. | habit of staying in your flesh. ‘e, queen of hearts and the | = king of spades. You boost him up to | WOMEN’S FEA TURES. Nature's Children BY LILLIAN COX ATHEY. Mexican Pricklepoppy. Argemone Mexicana. | AREFOOTED boys, hastening to the swimming hole, have | had painful experiences with | the pricklepoppy. The thorny | terror is an immigrant from Mexico. Some one. seeing the piant with its vretty flowers, brought it into the United States as a flower for cul- tivated gardens. It flourishes as far North as New England. Leading a humdrum life in a quiet garden did not appeal to this plant, whose whole outlook on life seems to . spicuous, and the first thing you know you have brushed against the bayonets. The flowers arc about 2 inches across. There are four to six lovely vellow petals and many golden stamens. The Mexicaa pricklepoppy, like her cousins, the other poppies, serves pollen to her guests, but she does not offer jam (nectar) to sweeten it. This does | not seem 1o trouble the insec's, for | they come in great multitudes o pack their poilen baskets with the golden powder. For this bountiful supply, the insec's cross-fertilize the neigh- boring pricklepoppies and many, many seeds are set In the Autumn, tre fruit capsules are almost an_inch long. They. too, are armed with spines that sting and burn, if you brush them ever so lightly. " | With the aid of Godmother Wind, the be one of deflance. The first thing it did was to escape from the garden and establish itself over fields, in old orchards, along roadsides and in choice old meadows. Could it have ihought of more nlaces where it would torment | eager, barefoot children, on their way to great adventures? It has leaves that are as sharp: pointed as needles, and the stem is covered with beastly points, that have It lies rather <lose to the ground, <o that the white-striped leaves are not con- ' seeds will Le blown far and near. As is often the case, the plant is not 80 far from a water course, and this | means that many of her seed children will ride down the stream, be caught in an overflow, an¢ graduslly find themselves on firm ground. Thus you can trace their trip to the wmeadow. These flowers are known as escapes, and few n2ople would think of plant- ing such anfriendly plants in their gardens. They are unusual looking, it is true, and the petals dainty, but you cannot be happy with a plant so armed that any move toward it is repulsed by a bayonet-thrust However, the plant has proven its ability to flourish, because nf its spiky clothes, and like all poppiss, it develops a vast number of seeds, 8o drastic methods have to be adopted 2 oust these immigrants. (Copyright. 1935.) Medes of o BY EDWARD HE vice of intemperance is not confined to the use of alcohol or opium. The inordinate use of starches and concentrated sweets may develop into an addiction that will be extremely dam- aging to the system, and very difficult to overcome. No one knows better than the fam- {ly physician how much ill health can be caused by such an addiction. And in spite of all the popular education intended to enlighten the American ople on this subject, the quantity of carbohydrate (sugar and starches) consumed per capita is increasing. At the same time a definite ingrease in chronic diseases resulting from these excesses is evident. Mother nature wad fully aware of the vital importane of the foods that give heat and energy to the body. But at the same time she was ve cautious not to supply too much heat or too abundant energy, lest the very | delicate nervous system and glandular structures of the body of man be de- stroyed. Every motion of the body and every emotion of the mind re- quire the expenditure of a certain amount of energy. The presence of extra energy in the body requires extra physical and mental activity, or the energy must be stored as fat. The carbohydrates are found in sugar cane (cane sugar). fruits dex- trose and Levulose, milk (lactdse), e Debuckd BY JOHN HARVEY FURBAY, Ph.D. THERE IS NO SINGLE CORRECT SPELLING Fo= CANTALOUP’ F YOU have ever tried to spell this word, and have gone to the dic- | tionary, you know that you were as perplexed after looking es you were Defore, for the dictionary gives six ways of spelling it. They are as follows: Cantaloup, cantaleup, canta- loupe, cantalupe, cantelope and can- teloup. ATWOOD GRAPEFRUIT TREE-RIPENED WHOLESOME he Moment nap-in “initials ’5’1.\/6 a snappy style touch ¢o cnstume Jewe ,';y for spring. Liana Wourin How to Live 150 Years MeCOLLUM. malt and malted foods (maltose), cereals, tuberous roots and leguminous i plants (starch), liver and muscle (glycogen). The carbohydrates listed, when fin their natural form. are found to be combined with other valuable ele- ments for body-building, and in these forms it is difficult to get an overdose But modern food factories have in- terested themselves in creating foods and beverages that satisfy the fastid- ious palate of modern man. As a result, the mills that grind your grain now turn out snowy white flour from which can be made one thousand and one delicacies, all of which constitute an overdose of con- centrated, predigested carbohydrate (starch). The sugar refineries now turn out thousands of tons of white sugar. much of which goes into the manufacture of candy for children. ‘Whether predigested sugar is eaten in candy, or taken with coffee, by chil- dren or adults, it is still an overdose. In almost all of the foods you eat 1s to be found a natural quantity of starch. In addition to all of the nat- ural supply you add white bread, and all of the white flour products. Not to be satisfled with this grave excess, you find it satisfying to add the vari- ous concoctions that can be made from white sugar. another concentrate of carbohydrate! Perhaps you will g0 a step farther and have a cocktail Then the trouble begins. And now for today, I am going to stop right there and ask you to read i(m\ article all over again. Read it thoughtfully and weigh each para- graph in its turn. It is terse and | to the point and gives you in a nut- shell the simple reason for ov \wnght as well as its natural, easy cure. | (Continued next Friday.) THOROUGH ? 0f Course, Easy to Take? TRY THEM NO GRIPING OT HA TR Your Family's HEALTH With rich milk and cream from the HOOD SEALED Wakefield bottie. Buy from your Neighborhood s Ulakefield SCMILK_~