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Show THE RICH COUNTY REAPER, RANDOLPH. UTAH Speaking of Sports Main Street Boasts Many Golf Cour ses By GEORGE A. BARCLAY "MEXT time you drive one off the tee at the country club, remember youre helping provide a job for somebody. Maybe it will help you get a birdie. For golf has become a business as well as a game a billion dollar business, in case youre interested in figures. Hard to believe? Well, not so hard, when you consider that there are more than 6,000 golf courses scattered all over America. Uncle Sam has of the worlds golf courses, a large per cent of which are located in rural communities. Scarcely a town anywhere is more than a few miles from a links. And nearly everybody, whether he lives on Main street or Riverside drive, has had a golf club in his hands at one time or another and knows who Bobby Jones and Ralph Guldahl are. This business of golf gives employment regularly to nearly half a million men, including the people who work at making golf balls and clubs, building links, tending greens, playing professionally and selling The nations golfing equipment. 6,000 links, including those in small towns as well as big cities and taking in public courses as well as private clubs represent an investment in excess of $1,000,000,000. So its perfectly plain that every time you tee off, youre making a business contribution as well as an investment in good health. This game which has influenced American habits, set new styles and taken millions of people out into the open, harks back about SO years. The first golf links in the United States was established near Yonkers, N. Y., in 1888. The boys first played in a cow pasture. Then as now it was a game of trials and tribulations. Players were subjected to jibes and ridicule. Those who two-thir- DIZZY DRAMAS History to Repeat? whether the elevation of Gabby Hartnett to the managership of the Cubs will mean another National leagu pennant for Chicago. If it does, then an odd set of parallels will be completed. For Gabby came into possession of the jobunder almost the identical circumstances as his predecessor, Charley Grimm, who took it on in 1932. At that time the club, under the management of Rogers Hornsby, was floundering five games behind the Pittsburgh Pirates. Grimm put new life in the faltering Cubs and mid-seaso- n, EAT ainidl A7IHIV This Free Chart Makes Dntetpieti the It Easy to BALANCE Modern Conception of Meat YOUR PIET (?, ffouiton Qou.d.ii.i. Nationally Known Food Authority Explains Why It h Rates As a Food. Top-Notc- By C. HOUSTON GOUDISS 6 East 39th Street, New York Cy won the pennant seven weeks after to one-thir- d from of their spend AMERICANS he took hold. meat. In to for order whether discover budget As Hartnett took command, rethis is justified, let us examine the nutritive expenditure cently, the Cubs were floundering of meat, and consider its contribution to the diet. once more. They were in third value Almost everybody likes the flavor of meat, from the man who place, five games behind the Pittsburgh Pirates. So Gabby has a considers that no meal is complete without it, to the child who brilliant precedent to live up to if eats the meat on his 31 he would make history repeat itself. instinctively Hartnett may or may not per- plate before he touches the other contains copper. The glandular LEO HARTNETT one-four- th form this magic. As the greatest catcher in the game, he has the genuine backing of the fans and the best wishes of everybody who knows baseball. But he will have to contend with some of the same factors which made Grimms job untenable. Unbiased baseball men will tell you frankly that an inadequate supply of playing talent particularly in the outfield was the principal cause of the Cubs flop in the first half of the season. con-tro- Aerial Baseball? top-flighte- 1 -- DECAUSE of his excellent l, Carl Hubbell is the Giants favorite batting practice pitcher ; . . Statisticians have figured out that only 10 per cent of the 2,000,000 golfers in the United States break 90 consistently . . . Concessionaires in major league ball parks say fans buy more, peanuts when the home team is winning . . . Irl Tubbs, Iowa football coach, is analyzing the play of each of his Hawkeye players this summer by watching motion pictures taken during the spring game. gutta-perch- THATS YOR. NOT EVEH TRVlNG WHAT Here and There watched the game said it was a tame affair, and the players in ordinary garb fit for roughing it were not even picturesque. In the early days the cost of upkeep was naturally low. Records kept by the first elub show that only $58 was invested in 1888 in eutting the fairways, smoothing down the greens and giving them an occasional rolling- - Dues amounted to $10 a year.. Caddies could be hired for 30 cents a day. But golf became a rich mans game in the early nineties. There was not a single public links and the upkeep of private ones had mounted enormously. Players at the swanky clubs began wearing knickers, gaiters and plaid hose. Golf didnt remain in the hands of the 400 for long, however. By the end of the nineties Americans had begun to get out into the open. By the turn of the century golf had really become popular. In 1900 there were about 1,000 clubs in the United States. There was at least one in every state and public links began to come in. As the game grew in popularity changes in balls and clubs were natural developments. Probably the greatest of these was the substituball for the tion of the rubber-core- d a This change ball. made it possible for the average dub player of that day to begin to drive with the best of the experts. ball And because the rubber-core- d had little effect on the game of the it increased interest in the game all along the line. By the time the World war started, America had 2,000 golf courses. Interest in the game was dimmed somewhat during the war, but immediately afterward, in the 1920s it began to come back with a vigor that has endured to this day and that has given it a place of universal interest. By Joe Bowers Young Al 'T'HE baseball world is wondering ds . Now Playing TXT' HEN Howard Hughes circled the globe in 91 hours recently, he probably hastened the day when the Pacific coast will be represented in the major leagues. Talk of this is being revived. At the rate that Hughes flies long distances with complete safety, a major league club could be sent from the Middle foods. The desire for meat is one of the strongest human appetites. For centuries, man accepted this craving for meat as an indication that it was essential to his well being. But with the advance in civilization, there was an increase in many diseases, and for a of years, period meat was blamed as being a contributing cause to kidney trouble, rheumatism, high blood harden . , pressure, ing of the arteries and gout. In recent years, there has been a careful investigation of the possible association between meat and disease. In the light of our newer knowledge, the old notions have been discarded. - And in many cases, meat now has a place in the treatment of the diseases that it was once believed to cause! Composition of Meat Meat is a protein food of the highest type. It is useful both for repairing the millions of cells that are worn out daily and for building the new tissues that' are necessary for growth in childhood. The proportion of protein varies with the kind of meat, and the cut. In beef, lamb and veal, it comprises between 14 and 26 per cent of the edible portion. The other constituents of meat are fats, water, minerals, extractives, enzymes and pigments. The amount of fat present is an Important factor in determining the fuel value of meat. And the more fat it contains, the less protein will be found in a given unit of weight. The different cuts of pork contain less protein than corresponding cuts of beef and lamb, with the exception of lean ham, lean pork "chops and tenderloin. Send Free Bulletin on KEEPIING and Philadelphia. 1 Western Newspaper Union. The Vitamins of Meat Lean muscle meats cannot be considered as an important source of any vitamin except G. This vitamin is necessary for the prevention of pellagra, and also helps to prolong the vigorous middle years and to ward off old age. Beef, pork and lamb muscle contain approximately the same amounts of vitamin G, but liver has been found to contain approximately 10 times as much as muscle tissue. ' Some vitamin A is found in fat meats, but liver is also much richer in this vitamin than muscle tissue. Vitamin B is present in lean meat, especially lean pork, which has a considerably higher content than lamb, mutton or beef. Value of Meat Extractives Meat contains small amounts of extractives. It is partly because one misses their savory flavor that a meal without meat often fails to tempt or satisfy the appetite. The extractives indirectly aid in the digestion of meat proteins because they stimulate the flow of the digestive juices. Experiments have demonstrated that meat induces a flow of gastric juice in direct proportion to the amount Meat as a Blood Builder consumed. Both glandular and muscle This calling forth of great physig meats are rich in the ological activity of the stomach mineral, iron, and meat also is one reason why meat is said to be the most satisfying of all for This foods, and to stick to the ribs blood-buildin- West to San Francisco, Seattle, or Los Angeles in something like ten hours. Big league ball would undeniably be a success on the Pacific coast. Los Angeles and San Francisco are not good minor league towns, but if big league baseball were given to them, they would be gold mines, according to those on the inside. Pressure in at least two big league cities vainly trying to support two major league teams would be lifted, provided the National and American leagues moved some franchises westward. We refer to St. Louis organs, particularly liver, have great value in the prevention and treatment of anemia. Pernicious anemia baffled physicians for many years until! in 1926, two noted American scientists discovered that liver contains a principle which stimulates red blood cell formation. This discovery has been ranked with the discovery of insulin as one of the greatest in our times. Meat also contains a high percentage of phosphorus. It is poor in calcium, however, and this necessary substance must be obtained in adequate amounts from milk, cheese and green leafy vegetables. with food Your family will be far more comfortable during the next few weeks if you send for "Keeping Cool with Food," offered free by C. Houston Goudiss. It lists "cooling" and "heating" foods, outlines the principles of planning a healthful summer diet, and is complete with menu suggestions. Just put your name and address on a post card, ask for ''Keeping Cool with Food," and send it to C. Houston Goudiss, 6 East 39th Street, New York City. YOJJ will find it a simple matter to safeguard the health of your family by serving a balanced diet if you send for the Homemakers Chart for It checking Nutritional Balance lists the foods and the standard amounts that should be included in the daily diet. Contains skeleton menus for breakfast, lunch and dinner or supper to guide you in selecting the proper foods in A post card will each classification. bring you this valuable aid to good menu planning. Just ask for the Address C. Nutrition Chart. Houston Goudiss, 6 East 39th Street, New York City bulk, and it is therefore essential that an abundance of leafy vegetables and fruits should be eaten at the same time. Meat in the Child's Diet There has been considerable discussion regarding the place of meat in the childs diet. There are the same good reasons for using meat in the diet of the child as in the diet of the grown-uMoreover, the childs protein requirement is greater than that of the adult, in proportion to his body weight. At the beginning of the second year, many authorities advise that small servings of tender and finely minced beef, chicken, lamb or liver may be given about three times a week. As the child becomes older, he may have meat more often and as his ability to chew increases, he may be given larger pieces. p. i Some Fallacies Regarding Meat Many people believe that veal is less completely digested than other meats. But it has been demonstrated that even very young veal digests as rapidly and as completely as beef. It has also been held that red meats are less digestible and, therefore, less desirable than white meats. There is no evidence to support this point of view. Someone with a gift for concise No expression once remarked: meat no man! His point was well taken. For considering its delicious flavor, essential food values, and ease of preparation, it is easy to agree that THERE IS NO SUBSTITUTE FOR MEAT. Mrs. J. M. R. Yes, it is true that vitamin G is practically al- ways associated with vitamin B. The only food in which vitamin G is known to occur without vitamin B is white of egg. Mrs. C. L. R. It is not advisable to force the child to eat spinach, especially as he consumes longest. other green vegetables. It is a fallacy to assume that spinach is in a class by itself as a source of Digestibility of Meat In considering the nutritive iron. Beet tops, parsley, waterworth of any food it is necessary cress, turnip tops, dandelion and not only to analyze its contribu- mustard greens all contain more tions to the diet, but to determine of this mineral than spinach. WNU C. Houston Goudiss 1938 23 how well its nutrients are utilized by the body. Meat has a high food value because its protein is Humble Work digested rapidly and thoroughly. Tests show that 97 to 98 per cent of meat protein is digested and It is a great mistake to suppose absorbed. The length of time meat that the best work of the world remains in the stomach will de- is done by people of great strength pend upon various factors, such and great opportunities. It is unas the amount of fat present, the questionably an . advantage to method of cooking and the degree have both these things, but neither of mastication. Bat there is no of them is a necessity to the man marked difference in the thor- who has the spirit and the pluck oughness with which the different to achieve great results. Some of the greatest work of kinds of meat are digested. Since it is so completely digest- our time has been done by men of ed, however, meat supplies little physical feebleness. |