OCR Text |
Show America in Lead as User Homes Can Have Healthy Air Without Big Expense While 50 years ago it was believed that the only demand for correct entI!atlon was that the air be free Infrom carbon dioxide, the Holland stitute of Therinology of Holland, standMich., points out that present ards place emphasis upon temperature, relative humidity and of j Cd, Devices Labor-Savin- g , kt v ' ' . .i ' Ji , means that Adequate ery room receives 30 culdc feet of air per minute for each person in It. Proper temperature Is generally held to be from OS to 70 degrees. With this, a relative humidity of about 40 per cent should be maintained. rinaliy, the air should be kept in constant circulation. The modern type of heating system completely changes the air in each room from four to six times an hour, giving more than the required 30 cubic feet of ulr per minute per occupant, and conkeeping it in moderate mothm stantly. It also embodies an automatic humidifier, which makes the humidity standard easy to maintain, and, of course, it supplies adequate bent. ev- y ft vi.v I: ivjr kiUf&r iv. ; :w,5A C - - - 488 .. I ' - ,K ' - v ,i "i quite like the new Ford meehan-ieul-lookin- anywhere in . d g old-tim- e d d NEW FORD ROADSTER J450 y (F. O. B. Detroit, plus eksrge for freight umd Bumpers end 4ltrty. ipere tnt txtre.) THE new Ford is a really fine car selling at a low price. Thats the whole story of its unusual speed, power, ac- comfort, safety, reliability, and low cost. Came in and let us tell you of the quality that has been built into this car and of the new e A Little Secret for the Bride ep manufacturing methods that enable the Ford Motor Company to sell it at such a low pocr. WHETMAN MOTOR CO Payson, Utah ttitt mr 'i ,.AU.W J . . f 'r S - . e , Still Popu lar in Continent Has Europe; Yet to See It3 First Suction Cleaner for Heating Plants and Chimneys. Amerlcnns traveling In Europe, and residents of this country whose early lives were spent abroad, think of the Old World as more than Ihe site of superb museums and art galleries, historical and religious shrines and magnificent pleasure place.. Thev uku dwell upon its quaint uud picturesque ways of doing things, and the prevalence in everyday affairs of survivals of medieval manners. Ancient cottages and manors such es Ilnddon Hall where Dorothy Manners lived her high romance, and the delightful farmhouses of France, from the crevices of whose thatched roofs, moss and wild flowers grow prevent a delightful contract with the slick brand uevv duelling house in this country. Wood and Rtone still are carved by hand, and the smith still heats out graceful shapes in iron, for the embellishment of the home; and. despite the encroachment of the machine age, many tilings which modern America accomplishes mechanically still are arts of handicraft in Europe. Old Sweeps Picturesque. F.ut, while all tills has the great nd It plcturcsqm-nessvantage of age-olhas disadvantages, too. For instance, there is the matter of chimney cleaning. In America the giant vacuum-cleaninmnohine has all but suppl int-e- d the chimney sweep, whereas in Europe tills dirty but extremely necessary job still is done entirely by manual labor. Any morning the American traveler in Europe, be lie in England, Germany, Switzerland or anywhere else, may see one or more of these strange figures In black hood, silk lint or cap, with brooms and brushes, ropes and rods over their shoulders, ladder and soot bag under arm, sauntering down the street, calling their trade to the housewives. Elsewhere on this page are shown pictures of chimney sweeps of several European countries. By way of contrast, also, is printed a photograph of one of the thousands of mechanically-operatechimney-cleaningiant used throughout America, blimps which does everything that any chimney sweep can do ami a great deal more quickly and efficiently. The Holland Institute of Thermol-ogdescribes the suction cleaner for heating plants ns an enlarged edition of the household vacuum cleaner adapted to the heating field. Usually It consists of a power motor, mounted on a truck, a huge canvas hag, and what appears to he many sections of flexible stovepipe. The motor operates a fan which. V iirm:- - miiK and (2) heres one not so typi-iea- l (1) The typical Eng'ish chimney-sweep- , Mrs. Hannah Poole of Hollywood, Worcestershire, (not California!) the only wom'.n who ever took up this ancient craft; she does it to support herself ar.d her aged father. (3) Swiss sweeps wear silk hats just because they always have. (4) This is the giant vacuum cleaner, modern Americas sweep. (5) And this is how a crew of Gerimprovement upon the man chimney-cleaner- s appear as they set out for a days gambol over the d housetops. three-fourth- fr spick-and-spa- job. Moti r created suction not deans the entire heating plant only more completely anil thoroughly then is possible by hand, and does it in a fraction of the' time required by the man mil method, but also does it without fuss, muss, dust or dirt even viiile t ho decorator or laundress is working if that is desired. Soot Proves Costly. Dirty and sooty heating plants are fuel wasters. With hot water and steam boilers, soot covering the boiler heating suriares means loss of fuel. surfaces keep the heat away from the heat pipes so that It Tests Is wash d out of the chimney. by he United States Bureau of Stand-aid- s of :m have shown that Inch of sect on the heating surfaces of a central heating plant will reduce the plants efficiency JS per cent, while of an inch will cut it down fully 4S per cent. So a thorough (leaning of t iso heater can eaalv save one or two tons of coal in the course of a winter. Soot and obstructions In the heater nnil chimney interfere with c'fident heating and are a source of fire hazDefective flues and heating ard. plants comprise one of the diief causes of fire loss in the United soot-lade- Soot-covere- d one-eight- learns about cooking under pressure e Instead of the old fashioned With the pressure method. cooker, the entire meal is cooked at one and the same time and everything is automatically ready together. And open-kettl- All Items of Meal Finished Together If Cooked Under Pressure. The bride's complaint who has not heard It dozens of times? is always: I can cook separate tilings all right but how does one ever learn when to put the different parts of a dinner on so that they all got finished together or ready at the right time'. Genuine despair rings In her voice, and no wonder, because such knowledge ordinarily takes years of expel ieticc ami Is the mark of the expert. In fact many women keep house for years and never really get the knack of having every tiling ready at Just the right time. A a result, the food i cold or some of the dishes are underdone and others overcooked, and the family keeps light on suffering, with-tju- t perhaps oven knowing why. Happy the brplxq ifien, who ejirlv States. Suction cleaning removes obstructions, brings to light defects in the furnace, smoke pipe or cliimuey and discloses any lire danger there. A thorough cleaning of the furnace puts the finishing touch on the spring liousecleaning. A dirty and sooty heating plant makes a house diiilcult to keep clean and raises the cost of cleaning It. Iu the ordinary house s of the dirt comes in from tlie outside atmosphere through cracks mound windows and doors, and from the heating system. Lightens Housekeeping Load. When the heating system is defective, however, the amount of dirt from tiie heating plant increases until it equals the amount that comes In through the windows. Gleaning of the heating plant saves labor in dusting, lowers laundry costs, preserves hangings and furnishings and reduces the necessary frequency of changing wail and ceiling decorations. Spring iains seeping down the chimsmoke pipes ney onto the v. ,11 corrode and ruin them. Removing the soot by the suction method minimizes this damage. An erroneous, though popular, impression is that a heating plant In which some other fuel than coal is used does not get dirty and dusty. Oil loaves a greasy and grimy deposit on the inner parts of the heating plant, and so does gas. The vacuum process is effective in removing these drawbacks to heating plant efficiency. Tlius, on the score of economy In fuel and labor, and as a lightener of the housewifes labor, the modern mecleaner reprechanical heating-systesents the march of progress away from the hand methods of the old country chimney sweep. That Is why countless American women have the suction cleaner spend an hour or so on their preunkes ami then dismiss all worry about the heater until the next fall. formed of seviral sections of pipe attached to Hi.st one at d then another of the heating plant openings, draws the accumulated tint and soot out of the heater into tin huge ling, which is then taken to the city dump and emptied. The suction method is the best jet devised for cleaning both chimneys and heating plants, because it reaches the many nocks and crannies in the modern heating system that are heyot d the i.t(h1: of human hands. But one of t.a rger types of cleaners should ? used best results, since a small, improvised affair may lack both motor power and suction to do a wm king through a I Getting a hot disii for the children's lunch in rural school, is a problem that has been worked on by parents, teachers and school boards alike, because they all realize how much good this can do the children, especially iu severe weather. Its simple solution is found when a pressure cooker Is added to the school equipment, because In this way the food can be prepared quickly, inexpensively and without adding a lot of extra work and responsibility to ibe teacher. Soup is one of the best hot dishes to serve because it takes the place of a beverage and at the same time affords a great deal of nourishment. The howl of soup should, of course, be supplemented by the child's own lunch box from home, with Its sandwich, fruit and nuts. Bake beans are also good cooked this way. Before the close of school the teacher will ask some three or four children to bring some one item eacli to This is another story stories on poultry raising written by the well known national poultry authority, Dr. L. D. in a series of 52 AS YOU FEED SO SHALL 0 ; Hand-Task- s is nothing TMgr If is!-'.- : There Proves Solution of Rural School Childrens Warm Lunch Problem. LeGear, V. S., of St. Louis. The entire series will appear in this paper. Our readers are urged to read them carefully and clip them out for future reference. 4.; miss: up-ke- i 7 fc. flVd Poultry v AG' ' J .. h V J, FOR RENT: Furnished or unfurnished Rooms. Phone 39, Payson, Utah celeration, Z ?zis Raise Editors Note if At super-circulatin- g Broilers for sale. 3 for W. 3rd North, Payson, Utah. & v HOWtO By Dr. L. D. LeGcar, V. S St. Louis, Mo. Dr. LcGear is a graduate of the Ontario Veterinary College! 1892. Thirty-si- x years of veter inary practice on diseases of live stock and poultry. Eminent au thority on poultry and stock raising. N ationally known poultry breeder. Noted author and popular lecturer. j j hool of Frcmin? CVmkinK) (A Nr.tUvuU A Ccmplete Meal Cooked at Once. n making up the menu what fun it is! First she decides what is to be the main course of the meal and finds out in the cookboeik liow long this will take in the pressure cooker. Then she selects her vegetables and deksert, and behold! the meal is planned. If, to balance the food values properly, a salad is required, that can he prepared while the pressure cooker is doing its job and the worker has nothing to stir or to worry about, and it is then put hack on the ice for chilling. When the time is up, everything is cooked and ready for the perfectly table. ' The dessert can he left in the cooker, if it is meant to he served hot, or placed outside to cool. This, of course, is only a short chapter in the story one almost says the romance of pressure cooking. There are ihe economy of time and fuel, the ability to use dumper cuts of meats, the retention of the full flavor of vegetables and of all those precious we have been warned to save, fewer pots to wash. With ail those wonderful features, isn't It surprising that the bride doesnt hnve as many pressure cookers displayed on her gift table as she has cut glass vases and eilter candlesticks? 1929 FRIDAY, MAY 31. THE PAYSON CHRONICLE, PAYSON, UTAH THEY LAY Records Show Egg Production Often Doubled or Trebled by the Addi tion of One Simple Element to the Feed Extra Profits from Correct Feeding More Than Offset the Slight Additional Cost. From somewhere way back in my third reader days, I recall the story of a miser who tried to feed his horse shavings. It would save the price of hay, he reasoned, and if the change was made gradually the beast would never know the difference. Maybe the horse was fooled, but Nature most certainly was not Long before the diet got to be all shavings the poor old horse gave up the ghost. As I observe the way a great many people feed their chickens, I am often reminded of that story. I dont mean they are stingy, but their lack of knowledge about feeding is just as contribute to the soup-po- t a soup great. They are expecting the imbone, a vegetable chopped up, soma possible and wondar greatly why they beans soaked overnight, or whatever tomorrows soup may call for. The are so consistently disappointed. must first be parents The first thing that must be thorwon before this program can be startoughly understood is that from the and then care must be taken to hens point of yiew egg laying is a ed, see that the children are called on for secondary matter. She eats first of supplies in rotation. Staples such as all to build up and maintain her salt and other seasoning can be kept own body. If, after enough has been on hand. In the morning the ingredients nre eaten for that purpose, she can be Immediately In the cooker and placed persuaded to eat still jnore of the minutes before the soup Is to thirty right kind of food correctly proportibe served the pressure cooker Is put oned, she will lay eggs. Thats all on the fire over the stove if there Is there is to the theory of scientific no other heat available. By using the pressure cooker soup which would poultry feeding. otherwise require several hours slm-- , The next essential fact to be masmerlng can be prepared In half an tered is that different kinds of feeds ' hour and all the mineral salts and produce widely different results. vitamlnes will be preserved Instead of Grains furnish, for the most part, boiled away. The resourceful teacher will have called substances carbohydrates which are transformed into fat for, no difficulty in getting the children ln- -' the fowls body and albumen or egg ' terested in helping and will make this an to teach them lessons whites. Other substances, known as In opportunity and personal responproteins, build up the ftiuscles of the sibility as well as the more concrete bird and furnish yolks for eggs. Prolessons of simple cooking, the eleteins are usually fed in the form of ments of food chemistry and the meat scraps, milk, or tankage. There necessity for right eating. The Inare some proteins m grains but not creased alertness and attentiveness of her pupils will more enough for the hens body and eggs than repay the costs and effort too. volved. National 8cliool of Pressure Cooking.) For the egg shells and bones of the fowl, minerals are required, calcium carbonate being the"principal one. 100 lbs. wheat bran. For that purpose, crushed oyster shell 100 lbs. middlings. or limestone is kept before the fowls 100 lbs. yellow corn meal. at all times. 50 lbs. ground oats. A certain amount of green food is 100 lbs. meat scraps. also required. It helps prevent di5 lbs. common salt. gestive disorders and contains the Plenty of seasonable green stuff two valuable vitamins, A and D, so should accompany this ration. Grit, essential to the proper assimilation of charcoal and oyster shell should be other food. Without vitamin D, for kept before the hens at all times. example, the minerals in the feed And Water! Yes, of course. Eggs cannot be made over into bone and are 65 per cent water and a plenegg shell. tiful supply of fresh, clean water Once it is clearly understood that should always be on hand to supply each different kind of feed has its that requirement. It Ts also esown individual job to do, the very sential for the health of the flock ceases to The feeding of a balanced ration term, balanced ration, sound quite so much like a foreign will work wonders. There are plenty It becomes plain that the of examples of flocks' that were fed language. ration must consist of just so much all grain rations with only fair rematerial containing carbohydrates sists, but which doubled oT even and a proportionate amount contain- trebled their output as soon as a ing proteins. good mash with the necessary protein An example of what I consider a element was added. It is not enough well balanced ration is the one given however, just feed a mash and below, which I have used success- scratch feed ration all the time. The fully for a number of years. For successful poultry man will study his the sake of those not familiar with flock. He will know whether they are this method of feeding, I shall ex- being forced and producing beyond plain the mashes are customarily their normal capacity, or whether they put in hoppers and kept constantly are getting too fat and lazy so they before the hens at all times. The are no? laying is much, ns they grains are preferably fed by hand should. If the former, he will cut with the feedings far enough apart down on the mash and feed more so the hens will eat plenty of mash grain. If the ilatter, he will cut in between times. The grains are down on grain and increase the mash called scratch feeds, by the way, be- to make the birds consume more cause they are usually buried in deep protein. litter. That makes the hens have Note: I will gladly answer questo scratch it out, thus getting much tions about any phase of poultry needed exercise. feeding which may be addressed to Scratch Feed me in care of the Suiter of this 100 lbs. yellow corn. newspaper. 100 lbs. wheat or heavy oats. (Copyright, 1929 Mash Feed by Dr. L. D. LeGcar, V. S.) f ! (, 50-5- 0 y |