New Britain Herald Newspaper, March 17, 1916, Page 10

o against SUCCESS OF WISON Connecticut members of vesterd voted for the bill repeal the free sugar clause of President’s Measures Overcame IBposition and Finally Met Favor Underwood tariff law. Representative Hill delivered 1 speech in favor of the bill, in which he said he favored the measure in order to muke up a deficit in the treasury He favors making up the deficit some Washington, March 17 "ormer epresentative Jacariah Donovan of perwalk, says that he is not a ca fte for congress unicss he can get the f@mination without opposition. 1t way and cu, at 1’1 31 tie Jdemocrs s POt expected that such will be the cas that they were proposing Wwhat ne called protective legislation. Twice as *WT,},“""' are coming the president’s s said - Mr. Donovan “He has much revenue as the sugar bill pro- vides for, he said, could be raised b: a duty on tea and coffee, without in- creasing the cost of those articles to the consumer. Mr. Hill il that both parties moving towards each other on t ifr > vead frov a magazi to show that there fver advocated anvthing in the les movement for a protec- fture line that looked at the outset | tive policy in Great Britain. England € it had much chance. This was the | 7°°05 tection to meet the condi- BB With overy important mescnrs | 1008 ited by the war, he said. Bt came up during my servies 4 | Democrats are committing themselves ngre: Few members of comgress| to @ similar policy in order to meet fere for the bank cureney | the present emergency. fill that he advoc first, but Chere is a large field for common fhien it came to : «d by | agreement among democrats and r 00 majority. So it was that the free | Publicans on this tarift question,” said Panama a0 tolls hill seemed to & ot much prospect at first, but pa ] right in the end. trong Ibposition: to the president’s anti- lust program, but it. kept getting | @aker and weaker until a great many publicans lamoerts vot- for it. When the preside y to the the Herald.) th are iss le ten a very stron, and ere wz as take up a the | Mr. Hill. He advocated protection and pre. dicted that democrats and republi- cans might work together when there a tariff commission, such both parties favor. Senator McLean voted to the Myers bill providing for water aced power development on the public pposition for prer ma lands of the west. Senator Brandc- Gnsressmen and others said they were | See voted against taking up that meas- inst 4t, but nearly all of them will | ure, thinking that other more impott- ote for it. Again recently it was re- | nd matters should precede it rted that congress was five to one | The nomination of James W. Green ainst the president-on the proposi- to be postmaster at Eaglesville, Conn., on of warning Americans off armed has been confirmed by the senate, berchant ships, vet when the test. whose post office committee did not mo only fourteen senators voted find that charges made against Green nst him and the house was two to- had been sustained, upon investiga- | The men whé did not | tion. bte to stand by the president have “The monor.il of le Contesiictut en busy ©7:° & Lising to explain | legislature. opposing the levying of a heir conduct.” p federal inheritance tax has been pre- Mr, Donovan not know sented to congress by Representative hether his attorney, S. Cum- son SE “IZ FUR SORE, TIRED, AGHING FEET o more puffed-up, burning, sweaty, calloused feet or corns. I : Tilson on Preparcdness. Mr, Tilzoax's friends say that he is | the man who will “put the prepare in | preparedness.” Mr. Tilson believes | that this result will be accomplished i by his bill to provide for standardiz- ing the parts of guns, aeroplanes and war vessels and for the manufacture of the guages, jigs nd other special par with which to equip lathes and ma- chines in hundreds of factories, mills ' and foundries throughout the country for the making of arms, ammunition, | <hells, ~annon and other war engines. | Mr. Tilson will offer his bill as an | amendment to the Hay bill providing for reorganization-of the army. He is | talking about the matter with mem- | bers of con. Wyt whom are coming t> agrac with ki he says. To obtain an adeqiite supply of gunge and jigs that will enable the produc tion of munitions in an endless and in- creasing stream in the event of war, Mr .Tilson estimates it will cost $u5,- 000,000, He says it would be much simpler and less costly than the man- ufacture of mountains of munitions to keep in reserve inst the day of hotilities. f Just take your shoes off and then hit those weary, shoe-crinkled, ach- hg, burning, corn-pestered, bunion- Brtured feet of yours in a “Tiz” kath. our tves will wriggle with joy fey'll look up at you and almost talk Ind then they’ll take another dive in at “Tiz" bath. !When your feet bad—all tired out—just nd—it's glorious th joy; al feel like lumps of try “Tiz.” It's Your feet will 1 will find all callouses and o s nothing like y P R only remedy that draws out all the 0 s exudations which puff up our feet and cause foot torture. et a 25 cent bo: “Tiz"” at any Ffug or department store—don't wait. B! how glad your feet get; omafortable your shoes feel. u &n wear shoes a size smaller if you ARBOURY] B Rug and Drapery Co. 700 Trumbu!ll Sitree', Opposite th» Allyn House, Vew vs. Old. Age makes butter strong and fishy. We handle only fresh made butter. Russell Bros.—advt. Hartford RIENTAL | RUGS Are becoming scarcer every day. The war has upset the entire Rug Industry. We advise our customers to select from our stock at their early convenience. We have not raised the prices. | i ain | Montgomery, Glass of Hot Water Before Breakfast a Splendid Habit Open sluices of the system each ( morning and wash away the | poisonous, stagnant matter. 1 | | i Those of us who are accustomed to fcel dull and heavy when we arise; svlitting headache, stuffy from a cold foul tongue, nasty breath, acid stomach, lame back, an, instead, both look and feel as fresh as a daisy by washing the poisons and from the body with phosphated ter each morning. We should drink, before breakfast, a glass of real hot water with a tea spoonful of limestone phosphate in 1t to flush from the stomach, liver, Kidneys and vards of bowels the | Trevious s indigestible waste, | sour bile and poisonous toxins: thus sweetening anrd purifying ntice alimentary tract before put- ting more food o the stomach. The action of limestone phosphate and hot water on an empty stomach is wonderfully invigorating. It cleans cut all the sour fermentations, gases, waste and acidity and gives one a splendid appetite for breakfast and it is said to be but a little while until the roses begin to appear in the cheeks. A quarter pound of limestone phosphate will cost very little at the drug store, but is sufficient to make anvone who is bothered with hilious- ness, constipation, stomach trouble or roeumatism a real enthusiast on the subject of internal sanitation. Try it and you are assured that you will | look better way shortly. and feel better in eve: City ltems An unusual assortment of shirts for $1 at “Wilsons.” ball of 0. H., Turner The annuad concert and Rev. W. A, Harty Branch, A. 1l be held this evening in ball. Lynch's orchestra will music. The “Spatter” belted bhack top coats $25 at Wilsons. spring advt, The opening game in the pool series hetween Southington and New Brit- “Tab” teams will be played in | this city tomorrow evening. An en- tertainment will be held at the close of the contests, James Ward of Danbury rested on Main street by Officer Cos- grove this morning on 1 charge of drunkenness and “panhandling.” was ar- Mrs. Rose L/Huere of New [laven ie the guest of Mr. and Mrs. A. C, Ma- lone of Glen street. Special Fri. and Sat. 2 dozen strictls fresh native eggs and one pound pure lard $1. Russell Bros.—advt. SUGGESTION TO WOMEN Who Are “Just Ready To ‘When you are “just ready to drop,” when you feel so weak that you can ! hardly drag yourself about—and be- cause you have not slept well, you get up as tired-out next morning as when you went to bed, you need help. You can get it just as Mrs. Maxwell did. She says:— “I keep house for my little family of three. and became completely run- down. I was weak, nervous and could | not sleep; finally I was unable to do my house-wor A friend asked me to try Vinol. 1 did so and improved rapidly- It toned up my system, I re- gained my strength, am no longer nervous, sleep well, and do all my housework.” Mrs. J. C. Maxvwell, Ala. There is no secret about Vinol. It to the medicinal ex- of fresh cod livers, tonic Drop” tracti iron and beef peptone, the oldest and | most famous strength-cres So many letters like the above are continually coming to our attenti that we freely offer to return the money paid for Vinol in every case where it fails to give satisfaction. The Clark ‘and Brainerd Co., Riker-Hege- man, Druggists, New Britain, Conn body-building and ing tonics. render | { does LETTER-WRITING. | The Commentator, in New London | i Day, Has a Few Pertinent Re- marks on Gentle Art. Letters, even dunning letter; unsatisfactory down to talk, on paper. to absent friend. In about ninety-nine cases in a hundred he doesn't talk to the absent friend in a manner ir the remotest degree resembling the manner in which he would talk to him in person. Simply because is using a pen instead of his tor for the expression of his thoughts he proceeds to climb up on tall verbai stilts and to get fussy and stiff the choice of language. He isn't tering a literary contest of any sort: he merely wants to write to his friend because he wants to talk to him; hut for some unaccountable reason’ hc >ts the hallucination that conver- tion that would be entirely satis- factory to his friend in direct inter- course is not good enough in paper and ink form. Consequently he write a letter that causes the friend to grunt and inquire, ‘“What +he exclamation point! Does the man think I'm a eclass in English com- position?” Only once in a while is there person who writes as he or she tal or, what's more to the point, as he or she thinks. And who wants to get, from a friend whose especial charm, perhaps, is the pinwheel qual- ity of his mental processes; who sputters and ejaculates and jumps from phrase to phrase with only one purpose in the use of language, the purpose to convey thought—who wants to get from this kind of persen a prim and conventionalized letter that sounds like a lie and looks like a masquerade costume? Nobody. A generation or two ago sundry enemies of the human race, disguised as elementary high brows, inflicted on mankind a series of publications | purporting to show folks how to write letters. “Ready letter w-i'cr compendiums, manuals, guides, etc., the books were called. and they should have gone straight from the binders’ hands to the furnace fire- pot. Because they had the most demoralizing effect on the custom of letter writing, affecting as they did that there was an “art” of letter writ- ing and pretending to teach it. They jdid an evil world of harm to the honest expression of thought between making no accourt are generally the of things. ot most One in en a 5 ing the majority of people in thi | country that there were such thing: as proper form and improper forms lin letter writing and actually coerc- |ing the individual into hiding his in- dividualty in a shoddy mass of arti- ficiality. T know perfectly well that there are plenty of middle aged people who even yet suffer from the effects of this bogus propaganda of the pat- tern letter makers. They got the habit voung and they cannot break it. The moment they “take pen in their thoughts hegin to ooze of flowing like irrigation water, in ditches prepared for them by custom. Never a bubble or a ripple of o | ginality. Their minds may be bound- ing cascades until they drop down to the letter writing plane; there they suddenly so nant And I pect that ter writing manuals dence than they used to be, the evil they have done lives after them; the sins of the parents are visited on the children; because even the kids I have observed, are very seldom nat- ural or at ease in a letter. Why not? In the name of all that is sane, why not be easy and natural? In a private letter to a friend, what do you care whether your diction is correct or not? That doesn't worry you when you are talking to him, it? If it were going to fuss him it would fuss him as well to hear you commit a barbarism as to read it in what you have written? Lit- e, good form, letter style? Sakes alive. man! , What do you care about them—what you have to think about is merely yourself and your | friend. If You are writing to { goodness’ sake write your letter yourself—don't let Mrs. Grundy or the last generation's tutelary genius or somebody else’s notions of eti- quette or propriety write it for you; | or have anything to do with it. What | vour friends want, in letters | vou, is yourself, not somebody else or something else. Turn vourself loose though the are less in evi a friend for |and go to it and be hanged to the 0. | odds! | " The Commentator. [ Special Fri. | fresh native eggs and one pound pure 1l Bros.—advt. l1ora s1. Ru Cabbage Free PUBLIC with Corned Beef Lt 122 Boslton Roll - 1 6c Roast of Veal i 200 n 18¢ el ;2_50 Better Butter i 33 c/ Prime Rib Roast WA 16¢ Roast Pork o l 8 c Veal to Stew o 1 4 c Pot Roast —— Lamb to Stew o 1 0 c Roast of Lamb —— 6 1bs of Flour 2 5 c 2 cans of Peaches or Pineapple for 25C SATURDAY SPECIAL Shoulder R ?a.s.t.u) 16¢ gflfi‘hk[f:n » 14c ug 5 Lamb 1 20c i e 10 wolled Oats 95 ¢ 6 3 rolls of Toilet Paper for ....... 3 3 Fancy Native Leg of Veal 25 Ib bag of Sugar for $1.75 or 5 Ibs for 35¢ w 25¢ »20c Leg. OfMumm » 16¢ Fresh Eggs pkgs Argo Starch 25¢ 10c bags of Salt or boxes Ma‘tches fox individual and individual by convine- | hand” | instead | let- | from | PR | and Sat. 3 dozen strictly | . New Piant Installed In Boston For the Distribution of Food For Company’s Dining Cars—Preparing Meals In Hotels on Wheels. ‘I'he reconstruction of a Luilding in Boston for the storage of foodstuffs| and supplies used on its dining cars has | just been completed by the New Haven railroad. The new building not only gives a greatly increased capacity, but; also provides tbe most modern and ef- ficient refrigerating system that could be found for the purposes desired. The building is a two story structure, the top floor of which is given over to the offices of the dining car superin- tendent and his assistants and to a storeroom for china, glassware, iinen, etc., while the ground floor allows space for the receiving and delivery de- partments and the refrigerators. In addition to the offices on the sec- ond floor, there is a room for the stor- ing of linen and silverware. In this A MODERN RESTAURANT ON WHEELS WITH ALL ACC?MMODA- TIONS AND GOOD THINGS TO BEHAD IN THE BEST HOSTELRY. —_— room there are thousands of dollars' worth of linen that was purchased some time ago In anticipation of the increase in price of this class of goods, The supply on hand in this room will last the company for two years. An- other room on the second flcor is given over to crockery and glassware, still another to empty bottles, which are re- turned to the manufacturers. There is a stock room for the very few cases of canned goods that are used. Prac- tically all foodstuffs served in the com- pany’s dining cars are received fresh daily. There are certain focdstuffs that have to be bought in cans, such as sardines, and certain vegetables in the winter months. There are also on this floor six large lockers, each of which contalns com- plete equipment used in & dining car. These lockers are for emergerncy use, and the equipment is kept in this order to facilitate equipping of extra cars when the necessity arises. Modern Refrigerating System. Probably the most interesting part of the new plant is the refrigerating s tem that has been installed on the main | This plant has several compart- ments. One is solely for fish and oysters, another for fruit and vege- tables, another for poultry, another for meat, another for smoked meats, an- other for butter and eggs, another for milk and w.eam and still another for cheese. Each of these compartments is kept at a certain temperature by thermostats, but the temperature is never permitted to get down to the freezing point. It is the policy of the New Haven railroad to serve only fresh foodstuffs. and not even the poul- try is permitted to freeze. The tem- peratures maintained in the various compartments range from 34 to 40 de- grees above zero. The principal feature of this plant is that the pipes are located above the storage space and separated from the foodstuffs by a bunker arrangement. This permits eirculation of the cold air through openings on either side of the bunker down into the compartments and prevents the frost that accumu- lates on the pipes from coming into close proximity with the food. There is also a separate door above each compartment by which the pipes may be reached to be cleaned and scraped of the frost. This system of refriger- ating bas been pronounced the most sanitary in existence. Before it was installed the engineers and the dining car superintendent investigated and studied every known system to make sure that the proper plant had been selected. ‘The racks in the compartments upon which the foodstuffs are placed are constructed so that they may be taken down and removed with little effort for purposes of cleaning. These compart- ments are cleaned regularly at fre- cumat intarvals. floor. fl’ioderhw Commissariat For the New Haven ery other day, except a few which are on the road for three days. About 15,000 pounds of roasting chicken, 20,000 to 25,000 pounds of ! beef and 7,000 pounds of broilers are consumed on the New Haven's diners |each month. Each loin of beef and ev- | ery chicken have to be inspected to €ee | that they come up to the standard re-' quired. At frequent intervals samples of the milk, cream, ice cream and other s lab- ted in | supplies are sent to the compan |oratory at New Haven to be te | order that the proper standard of puri- ty m be maintained It a matter of the minutest calcn- lation to know how much food to stock a car with before it goes ont on its trip. 1t is a further nice calcnlation to know how much food prepare for each menl. Dining car stewards quired to send ‘n their requisiti advance. The snpplies are packed and put on to the cars just before leaving the yards at Boston. Opysters and clams from Cape Cod which are taken out of the water in the morning are on the trains by afternoon and served that evening. As the baskets of supplies are put up the contents are charged to the car to which they are assigned. The work on a dining car begins many hours berore the meal is actual- ly served. \When a car is attached to a train en route the number of pas- sengers s telegraphed ahead to the steward. who makes his calculations . regarding the number of meals to pre- pare on a percentage basis. Each em- ployee on the car is assigned certain duties which must be completed by the time the “first call” is announced. There are generally four cooks, one of whom. the chef, is jn charge of the kitchen. It is the duty of the chef to prepare the meats and pastry. One or. the cooks looks after the vegetables and some of the meats and soups. There is a third cook and a general utility man. The utility man has many miscellaneous duties assigned him by the chef. The work in the diner is ap- portioned to a nicety. Each waliter is assigned to particular tasks. such as looking after the china, the silverware, the linen and the pantry. All employ- ees in the service have passed and are subject to rigid physical examinations. Quality the Essential Factor. In purchasing food for use on the New Haven railroad dining cars qual- ity is the one essential factor. The food must be the best that can be obtained, it must be handled with the most thorough cleanliness, and it must be absolutely fresh. It is the aim of the management to serve the best meals that can be obtained on any dining cars in the country. g During the month of October, 1915, the company served 36,276 meals on its diners, an increase over the corre- sponding month of 1914 of 2,836. De- spite this increase in the number df meals served, the average cost per to in addition to the refrigerating plant| on the ground floor, there are the re- | ceiving and distributing departments | and also rooms for storing special arti cles, such as bottled goods. cigars and case goods. All food that is received | is checked. inspected and weighed. Not only are the goods inspected after | val, but attention also paid to the weans of conveying the goods to the plant. If the merchant has not ex- ercised sufficient care in packing and covering the goods for transit to the building the company refuses fo take them. In the case of fruits and vege- tables this is an important factor, par- ticularly in hot weather. Preparing Meals on the Diner. The mapagement of the commissary department of a railroad is a complex When all |meal was greater than in October, 1914. This was due to extmas.and selection of higher grades of gertaln products. In addition to running its dining cs¥ service, the New Haven operates sev- eral restaurants throughout New Eng- land. One of these is at Bridgeport. This restaurant has been managed by the company for several years, and it is considered a model of cleanliness. On every occasion that the Bridgeport board of health has inspected it it has recelved a rating of 100 per cent. On Nov. 1 the company took over the management of the restaurants in the stations at New Haven and Prov- idence, and on Dec. 1 the restaurant in the new station at Hartford was open- ed., The company also operates the restaurants at Waterbury and Willi- mantic stations and a hotel at Mid- way, Conn., for its employees. Sev- eral changes are being made and more being considered In the restaurants st New Haven and Providence. The standard of cleanliness and sanitary excellence attained at Bridgeport will be maintained at the new restaurants, The local restaurants in the stations tand {ntricate proposition. the food that is served In the dining cars is cooked especially for each meal on the car, as is done on the New | Haven dining cars, no detail 18 too in- significant to receive the closest atten- | tion of all concerned with the manage- {ment. The dining car service of the |New Haven railroad has been likened to the restaurant service of a large ho- tel run on the installment plan. The New Haven railroad serves nearly 500.- 000 meals a year on its cars. There are fifteen separate “restaurants” in the system, each one of which fs on wheels. Each of these *restaurants” has a manager, three or four cooks rand several waiters. All of them, however, are under one management. They receive their supplies from one |central storebouse. The meals served lare aimed to be as freshly cooked as one could obtain in a hotel restaurant. These moving eating places travel on veek days a total of about 3,000 miles | Fresh food freshly cooked is the rule of the dining car service of the New Haven railroad. This rule is not a mere advertising 'slogan of the service. It is an actual fact. The only articles ALL READY TO SERVE YOU WITH THE BEST THAT THE MARKET PROVIDES. that are purchased already prepsred are bread and rolls, ice cream and the small cakes served with the ice cream All food is put on the cars from the central storehouse in Boston, with the exception of perishable stock like milk, | ice. The food is subject to the mest cream, ice cream, cake and bread, | rigid Inspection and tests, and tlie aé- which are put on at both ends of a |tendants are as carefully selected as tha car’s run. The cars make Boston ev- | waliters and chefs of the dining cars. named buy their supplies from loca) merchants. In the management of its station res- taurants the company aims to give & wholesome. uniform, satisfactory sere- lc a word each day pays for a classifie . adv. in the Herald. t's wha’ you want. You get results. -