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Show Bits Of Business And Things To Come BITS O' BUSINESS Perrenial "professional" winners win-ners of radio contests in recent months have dampened the enthusiasm en-thusiasm of "amateur" competitors competi-tors . . . Because of Britain's famed Sheffield, American cutlery cut-lery manufactures in May will undertake their first industrywide industry-wide year-round advertising and promotion of domestic cutlery products. . . Home-town boosting, boost-ing, historically a big-town undertaking, is spreading to where it is needed most the nation's smaller communities. More and more retailers are spending larger percentages of their advertising money to help bring new industries to their towns to boost payrolls and increase in-crease sales. . . Seed merchants expecting a banner sales year with considerable help from the government and National Garden Gar-den Institute campnign to promote pro-mote 20,000,000 family Freedom Gardens this spring and summer to increase the nation's domestic food supply and permit larger shipments of relief foodstuffs abroad. THINGS TO COME New showmanship for display windows can be achieved by using a new color-shifting system sys-tem with controls to provide more than 500 different hues of colored light and varying degrees of lighting intensity. . , Possessing Posses-sing an operating life of 6,000 hours, a new germicidal lamp now on the market is said to double the ultraviolet output of previous germ-killing lamps. . . Canned beef stew is the first in a new line of "pantry-shelf meals" to be introduced this spring by a meat-packing firm . . .Bubble-gum manufacturers, sensing parental sensitivity to too-explosive tricks with their products, are planning .a campaign cam-paign to teach moppets the etiquette eti-quette of being "neat" with the . bubbly delicacy. . . Heating cables to melt winter ice dams on roofs and in eave troughs will soon be available to householders household-ers and industrial establishments ... A new freezing pressure process pro-cess said to extract all the mineral min-eral and vitamin value from fruit juices and other liquid food solutions cuts the normal bulk of juices by two-thirds, leaving the remaining third 100 per cent food value. |