Newspaper Page Text
Dental Patients
Needn’t Fear
Physical Pain
By DR. JAMES W. BARTON
TNTIL recently ‘painless’
L/ dentistry was largely a
myth, a phrase used by charla
tans and quacks to lure unwill-
ing victims into
their fly-by-night
offices. But today,
every major den
tal operation can
l>e performed
without the least pain to the pa
tient. Much of the suffering due
to operative dentistry — filling
and removing teeth—is today
altogether unnecessary.”
I am quoting Frederick R.
Adams, D. D. S., New York, in
Hygeia.
Unfortunately most individ
uals do not know that dentists
can do so much work about
the teeth and gums without
causing pain and so allow
these harmful conditions to
become worse rather than
visit their dentist. “Though
physical anguish has been up
rooted at last, the difficult
matter of doing away with fear and
‘imagined’ suffering remains un-
solved. I think more
people are deterred
from making needed
visits to their den
tists because they
fear they may be
hurt than for all oth
er reasons com
bined.
“A new anaesthet
ic (with a long
name) has been de
veloped quite re
cently. Already over
i
lEx 1
1
s 1
SR* 1
1 !
Ik
Dr. Barton
• 8,000,000 injections
of this new drug have been made,
and it gives every indication of be
ing a decided improvement on any
other anaesthetic now available to
the dentist. Not only is the onset
of anaesthesia swifter, but this new
preparation is more thorough; ap
parently entirely safe, and so stable
that boiling will not spoil it.
Broken Into Harmless Substance.
“What is more no bad effect on
the heart has been observed in any
of the numerous trials. Nor does
this new drug ‘accumulate’ in the
body, for when the blood stream
carries it to the liver, it is broken
down into almost completely harm
less substances.”
Your dentist and physician will
tell you that when infected gums
and teeth are too long neglected, the
removal of teeth, too far gone to
be worth trying to save, may cause
injury to the gums and surrounding
tissues so that the “open” blood ves
sels may carry infection to joints
and heart, causing rheumatism and
heart disease.
• • •
X-Rays Used to
Treat Carbuncles
XAZ HEN we think of carbuncle we
have in mind a number of
boils occurring in a group. Appar
ently a little infection or boil starts
at the bottom of a hair root, ap
proaches the skin surface, and for
some reason cannot get through at
first. The infection then travels be
neath the skin to the next hair and
again approaches the surface. This
happens a number of times so that
there may be as many as six or
more boils all ready to break
through the skin in what appears
to be one large lump.
Physicians and surgeons are very
careful in their treatment of car
buncles, particularly about the face,
as the poisons imprisoned may
prove dangerous to life if carried to
distant parts, particularly the brain.
X-Rays Prove Valuable.
Dr. F. W. O’Brien, Boston, in the
New England Journal of Medicine,
points out that the death rate among
130 hospital patients with severe car
buncle receiving X-ray treatment
alone or together with surgery was
3 per cent. There were no deaths
among 57 patients with carbuncle
on the face treated with the X-ray
alone. There was no evidence that
the diabetic patient, in whom car
buncles are common, could not un
dergo X-ray treatment safely. The
patients who were treated early,
only by X-rays, recovered in a
shorter time than did the others
who were treated by surgery, or by
surgery and X-ray.
It is certainly gratifying to learn
that another distressing and at
times dangerous ailment is being
treated so successfully by X-rays.
When first the X-rays were discov
ered their usefulness was to make
sure that a bone was broken or to
locate some object in the stomach
or other organs and tissues.
A point that must be remembered,
however, is that X-ray is now a spe
cialty in medicine, just as any other
specialty. It does not consist in
just taking pictures. It requires
knowledge and skill to interpret the
findings and to know exactly how
much of the X-ray to prescribe,
and the distance and angle from
the skin surface. The disappoint
ments in treatment may be due, in
many cases, to unskilled operators.
(Released by Western Newspaper Union.)
POTATO VALUE
ONCE DOUBTED
U. S. Pioneers Were Slow to
Adopt Tubers.
By H. E. ESWINE
Frederick the Great, Louis XVI,
the luck of the Irish, and the in
genuity of the French all were need
ed to popularize that white sheep of
a black family, the potato, which
had to go to Europe and back before
it was accepted by our forefathers
who prided themselves on their abil
ity as pioneers.,
Sir Walter Raleigh’s claim of pur
veyor of potatoes to Queen Eliza
beth is subject to dispute, but there
is no argument about the original
distrust of most Europeans for a
plant that had as relatives the dead
ly nightshade and other dubious cou
sins. The Irish were hungry enough
to take a chance and the potato
flourished in their climate.
Frederick the Great found that
soldiers had to be fed and that farm
ers objected to requisitions of grain
if that left their cupboards bare.
Potatoes would feed the civilians
and release barley and rye for sol
diers’ rations, so potatoes got, a
“must” rating from the Prussian,
and Germans got an early start in
accepting orders gracefully.
The French were and are differ
ent. Parmentier, a Frenchman who
had eaten potatoes and liked them
in a German prison camp, arrived
home with a determination to popu
larize this food. Louis XVI could
see the advantage of having well
fed subjects and gave his royal sanc
tion to the scheme, but the subjects
were suspicious.
Parmentier knew his countrymen
and obtained a detail of soldiers to
stand guard every day around a plot
of potato plants. At night, the guard
was withdrawn and the neighbors
pilfered what they would not accept
as a gift in the days before potatoes
were guarded. The edibility of the
potatoes was readily established
and seed stocks were in demand.
There are several legends about
the return of potatoes to the United
States. One of them is that a group
of Scotch-Irish colonists on their
way to grow potatoes and flax in
New Hampshire stayed over winter
in Andover, Mass., and left with the
settlers there some withered tubers.
These were planted by the Pilgrim
progeny and flourished.
The resulting crop of seed balls
did not appear too appetizing but
various attempts were made to use
them as sauce or pie filling. New
England stomachs rebelled and
stayed rebellious until plowing sea
son the next spring turned up some
potatoes which had escaped freez
ing. Their escape from the ele
ments was accepted as an augury of
divine sanction for inclusion in a
list of foods which was shorter than
the blessings under which they were
consumed.
Potatoes now are produced in
nearly every county in the United
States but the national crop is only
a quarter of the yearly production
in Germany. Russia harvests more
than Germany, and France about
equals pur crop. Alcohol made
from European potatoes may keep
planes in the air when an exhaust
ed gasoline supply would ground
these eyes and weapons of warring
nations.
Placing of Fertilizer
Important Farm Item
The correct placement of fertiliz
ers is of primary importance to
farmers. Experiments show that
fertilizers should be placed at about
the same depth or slightly below
the feeding roots, so as to permit
the latter to reach the plant-food
easily and quickly. The best results
with grain crops is obtained when
the drill has a fertilizer attach
ment which sows the fertilizer di
rectly with the grain at the same
depth. The planter for potatoes
should be designed to place the fer
tilizer in a narrow band two to four
inches away from each side of the
sets and on the same level or slight
ly below the sets.
For garden crops the fertilizer
should be placed in a narrow band
on each side and two to four inches
away from the plants, or when the
plants will come up in the row, and
about the depth of the feeding roots
(which means two to three inches).
Grain drills and potato planters with
suitable fertilizer attachments foi
placing the fertilizer as described
above have been available for a
number of years, and there is now a
hand implement on the market for
fertilizing garden crops in the ap
proved “band-way.”
Shifts in Dairying
Ups and downs and geographical
shifts in dairy production are re
flected in statistics assembled re
cently by the bureau of agricultural
economics, from 1930 to 1933 there
was a definite upward swing in but
ter manufacture. For the next
three years the trend was as def
initely downward. Drouths of 1934
and 1936 were an important factor.
A year without much change fol
lowed and then a sharp rise between
die fall of 1937 and spring of 1939.
TODAY'S
HEALTH
COLUMN
Farm
Topics
flag*,,
it
* x... . . . <- . ,^vx.
MAKE MORE JAMS, JELLIES AND MARMALADES
(See Recipes Below) . 4’
1^;
^Household News
Bread ’nd Jam
Hot bread with jam or jelly is a
special treat at any time. But what
are you going to do when last sum
mer’s supply of jellies and marma
lades runs low and youngsters clam
or for “bread ’nd jam” for a mid
afternoon lunch? Make more jams
and jellies, of course, from materials
at hand right now!
Citrus fruits, dried fruits, and
canned fruits, too, combine to make
a delicious variety of mid-winter
marmalades. Even the lowly carrot
appears and contributes flavor and
color to an unusual conserve. And
don’t forget, while the season is at
its height, to make Cranberry Con
serve, flavorsome and gorgeously
colored and good!
Os course you’ll want feather-light,
buttery rolls, and buns with which
to serve your new supply of tasty
jams and jellies. You’ll find a store
of tested recipes for hot breads in
my booklet, “Better Baking”—reci
pes for flaky biscuits that melt in
your mouth, for golden-brown,
crusty muffins, and a wide variety
of sweet rolls—the things you like
to serve for Sunday morning break
fast and for afternoon tea.
A few such recipes appear below,
with directions for making mid-win
ter marmalades, too.
English Muffins.
(Makes 12 muffins)
% cup scalded milk
1 cup water
1 teaspoon salt
1 teaspoon sugar
1 yeast cake dissolved in
1 tablespoon lukewarm water
4 cups general purpose flour
3 tablespoons shortening
Heat milk to lukewarm. Add wa
ter, salt, sugar, dissolved yeast, and
2 cups flour. Beat
well. Let rise un
til doubled in bulk
(about 1 hour.)
Add shortening
(softened) and
remaining flour.
Beat and knead
well. Let rise
again until doubled in bulk (about
50 minutes). Roll about ¥4-inch thick
and cut with a round cutter. Let
rise 1 hour or until very light. Place
muffins on heated griddle, (4 at one
time) and fry for approximately 15
to 20 minutes, turning frequently.
Raisin Buns.
(Makes 4 dozen)
2 cakes compressed yeast
% cup lukewarm water
1 cup milk
¥4 cup butter
% cup sugar
1 teaspoon salt
2 eggs (beaten)
5 cups sifted flour (about)
1 cup seedless raisins
Soften yeast in lukewarm water.
Scald milk. Add butter, sugar and
salt. Cool to lukewarm. Add flour
to make a thick batter. Add yeast
and eggs. Beat well. Add raisins.
Add enough more flour to make a
soft dough. Turn out on lightly
floured board and knead until sat
iny. Place in greased bowl, cover
and let rise until double in bulk
(about 2 hours). When light, punch
down and shape into rolls. Let rise
until double in bulk (% to % hour).
Bake in moderate oven (375 de
grees) about 20 minutes. Frost with
confectioners’ sugar icing.
Mid-Winter Conserve.
Wash 1 pound of dried apricots
in hot water. Drain and run through
food chopper.
Cover with juice
of 2 oranges and
2 lemons. Let
stand over night;
next day add 1
cup shredded
canned pineap-
pie. To each cup of fruit add %
cup sugar. Simmer slowly 1 hour or
until mixture thickens. Stir fre
quently. Seal in hot jars.
Marmalade Rolls.
When preparing yeast dough for
light rolls, take a portion of the
dough and roll it to ¥4-inch thick
ness, then spread lightly with melted
butter and orange marmalade. Roll,
BAKER COUNTY NEWS
and cut in half-inch slices. Place
slices in well-greased tea-size muf
fin tins. Allow to rise and bake tor
15 minutes in 400-degree oven.
Cranberry Conserve.
1 pound cranberries
1 cup cold water
2 cups sugar
% cup raisins, seedless
1 orange, seeded and put through
food chopper with skin
% cup broken walnut meats
tick over cranberries carefully
and wash. Place in saucepan and
cook until cranberries start to pop.
Add raisins and orange, and simmer
slowly for five minutes. Add sugar
and cook to jelly stage. Remove
from fire, add broken nut meats,
and pack immediately in hot steri
lized jelly glasses. Seal.
Petticoat Tails.
Cream 1 cup butter, add % cup
sugar slowly and beat well. Sift to-
layer cake pan
(greased). Flute edges with dull
edge of knife and prick top of dough
with fork. Bake in moderate oven
(350 degrees) about 25 minutes,
Break in pieces to serve.
Scotch Marmalade.
6 cups carrots (sliced)
3 lemons
2 oranges
6 cups sugar
Put carrots, whole lemons, and
whole oranges through the food
chopper. Add sugar and cook slowly
for about 1 hour. Stir frequently.
The mixture should be thick and
clear. Pour into sterilized contain
ers and seal. To vary the flavor,
add a little cinnamon, cloves or gin
ger tied in a spice bag.
Frozen foods are new and are
available in wide variety at any
season of the year. Next week
Eleanor Howe will tell you some
thing about this newest contribu
tion to “Good Eating”—quick-fro
zen foods. She’ll give you di
rections for using these quick
frozen fruits and vegetables, fish
and poultry, with some of her
own favorite recipes as well.
Have You Sent for Your Copy of
‘Better Baking’?
Biscuits and buns that literally
melt in your mouth, cookies and
cakes that are unusual and good,
and pies and puddings to tempt even
the fussiest eater! You’ll find reci
pes for all these in Eleanor Howe’s
practical booklet, “Better Baking.”
Send 10 cents in coin to “Better
Baking,” care of Eleanor Howe, 919
North Michigan Avenue, Chicago,
Illinois, and get your copy now!
HOUSEHOLD HINTS
Meringue is improved by a dash
of salt and a little grated lemon peel.
Use an electric beater instead of
a spoon when beating fudge. It
makes it creamier.
Put the fork into the fat of steak
when turning it. If put into meat
the juices will escape.
Sprinkle grated cheese over the
top of scalloped tomatoes. It adds
flavor and food value.
Creamed soup should not be
served at a meal when creamed
vegetables or fish are served.
A clove of garlic rubbed around
the salad bowl will season the sal
ad, but will not give it too strong a
flavor.
To determine when a custard is
done put a silver knife into the cen
ter. If knife comes out clean cus
tard is baked.
A space should be left between
walls of a mechanical refrigerator
and dishes containing foods to al
low free circulation of air. This pre
serves
IMPROVED
UNIFORM INTERNATIONAL
SUNDAY I
chool Lesson
By HAROLD L. LUNDQUIST. D. D.
Dean of The Moody Bible Institute
of Chicago.
(Released by Western Newspaper Union.)
Lesson for January 7
Lesson subjects and Scripture texts se
lected and copyrighted by Internationa]
Council of Religious Education; used by
permission.
THE CHRISTIAN’S CONFESSION
OF FAITH
LESSON TEXT—Matthew 16:13-24.
GOLDEN TEXT—Thou art the Christ, the
Son of the living God.—Matthew 16:16.
Many outstanding miracles had
been performed by our Lord during
His ministry in Galilee, and now
as that period of His earthly work
was drawing to a close He went with
the disciples north into the great
heathen center, Caesarea Philippi.
Here He asked them life’s greatest
question, “What think ye of the
Christ?” and Peter, blessed of God
with true utterance, became the in
strument for that confession of
Christ upon which He could found
His Church. Then there came from
His blessed lips the prophecy of His
death and resurrection which would
make it possible for all who believe
to become the sons of God and mem
bers of that Church.
I. The Question —Who is the Son
of Man? (vv. 13-17).
The question of Christ was general
at first, and in the answer we find
that the peope of our Lord’s own
day had a very high opinion of
Him. They saw in Him the com
bined merits of the outstanding char
acters of their generation. They
knew that He was no ordinary indi
vidual. He had made a striking
impression on His own age, as in
deed He has on every age of human
history.
Observe carefully that such a con
fession of Christ is not sufficient.
It is not enough to acknowledge
Him as the great teacher, the per
fect example, or the way-shower.
To deny His divinity, to take from
Him His place as Son of the living
God is to make of Him an impostor
and a fraud.
The personal question which fol
lows, “Whom say ye that I am?”
is the supremely important question
from which no man can escape.
Neutrality is impossible. Whatever
we do or fail to do declares our
position. “What think ye of Christ?”
is the touchstone which determines
character, condition and destiny.
Peter by the grace of God had
come to the place where he recog
nized the one with whom he was
having blessed fellowship in service
as the Messiah, the Anointed One,
the Son of the living God. We too
should be so responsive to the guid
ance and control of the Holy Spirit
that He may be able to teach us
spiritual truth, which flesh and blood
can never reveal.
11. The Church—lts True Founda
tion (vv. 18-20).
Christ, the Son of the living God,
is the rock upon which the Church
is built. The confession by Peter
of this fact is in response to the
question of Christ, “Whom say ye
that I am?” and hence clearly re
lates to Christ, not to Peter, or to
anything in Peter’s personality. He
was indeed blessed in his confes
sion of Christ, but it is Christ who is
the rock upon which the powerful
and glorious Church is founded.
It follows without possibility of de
nial that only that organization which
truly represents Jesus as the Christ,
the Son of the living God, has any
right to call itself a church. Count
less are the groups calling them
selves churches which are nothing
but social or intellectual clubs with
possibly a slightly religious flavor,
for they deny the deity of Christ.
Why are they not honest enough to
take their proper names and their
rightful places in the community?
Is it because they wish to have the
financial support of God’s people
and bear the good name of the
Church?
111. The Cross—for Christ and
for Me (vv. 21-24).
The shadow of the cross falls
across the little gathering of disci
ples as the Lord tells them of His
impending death on the cross. Note
that He rightly coupled with the
fact of His death the truth of the
resurrection, which gives it true
meaning and which carries us be
yond the darkness of Calvary to the
light and beauty of Easter morning.
Peter who had a moment before
spoken for God, now becomes the
mouthpiece of the devil. From con
fessing his Lord, Peter turned to
tempting Him to avoid the cross.
That he “meant well” does not ex
cuse Peter’s folly, nor does it ex
cuse the blundering though well
meaning misdirections which many
are giving to the souls of men in
our day. Had Jesus yielded to the
solicitation of the Evil One through
Peter, there would never have been
any redemption from sin wrought
out on Calvary’s cross.
But we observe in verse 24 that
there is a cross for the Christian
as well as for Christ. Obviously
we can never bear His cross, He
alone could do that, but we are to
take up our own cross and deny
ourselves and follow Him. Self on
the cross—Christ on the throne
such is the secret of real disciple
ship.
gether 3% cups
general purpose
flour and 1 tea
spoon salt and
knead into butter
mixture. When
smooth dough is
formed, divide
dough in half and
pat each portion
into a round
Lovely Basic Dress
Will Slenderize One
IT’S safe to predict that you've
* never worn a more truly be
coming dress than this lovely, ba
sic fashion (1878-B). It is beauti
fully designed to make your fig
ure look slender and softly round- 1
ed. The front panels of the bod-
■ J
■ ■ wC - '
w IhSu
।
UM
1878-B/ I I |
ice are cut in one with the skirt,
accenting height. Gathers at the
side of the bodice take care of
becoming bust fullness.
The only trimming is a row of
buttons down the front. The v
neckline is a perfect background
for your pet jewelry. Those sash
ends in the back may be tied in a
flat bow, or to simulate a bustle.
Velvet, wool broadcloth and flat
crepe are materials in which this
design makes up particularly well.
You’ll wear it with pride on im
portant afternoon occasions. A
step-by-step sew chart accompa
nies your pattern.
Barbara Bell Pattern No. 1878-B
is designed for sizes 34, 36, 38, 40,
42, 44, 46 and 48. Size 36 re
quires 4% yards of 39-inch mate
rial for three-quarter sleeves; 4%
yards for long sleeves; 4% yards
for short.
Send your order to The Sewing
Circle Pattern Dept., Room 1324,
211 W. Wacker Dr., Chicago, 111.
Price of pattern, 15 cents (in
coins).
- • ■<
Pull the Trigger on
Constipation, and
Pepsin-ize Acid Stomach Too
When constipation brings on acid indi
gestion, bloating, dizzy spells, gas, coated
tongue, sour taste, and bad breath, your
stomach is probably loaded up with cer
tain undigested food and your bowels don’t
move. So you need both Pepsin to help
break up fast that rich undigested food in
your stomach, and Laxative Senna to pull
the trigger on those lazy bowels. So ba
■ure your laxative also contains Pepsin.
Take Dr. Caldwell’s Laxative, because its
Syrup Pepsin helps you gain that won
derful stomach-relief, while the Laxative
Senna moves your bowels. Tests prove the
power of Pepsin to dissolve those lumps of
undigested protein food which may linger
in your stomach, to cause belching, gastric
acidity and nausea. This is how pepsin
izing your stomach helps relieve it of such
distress. At the same time this medicine
wakes up lazy nerves and muscles in your
bowels to relieve your constipation. So see
how much better you feel by taking the
laxative that also puts Pepsin to work on
that stomach discomfort, too. Even fin
icky children love to taste this pleasant
family laxative. Buy Dr. Caldwell’s Lax
ative-Senna with Syrup Pepsin at your
druggist today I
To Please
Do as you would be done by is
the surest method that I know of
pleasing.—Lord Chesterfield.
Give a Thought to
MAIN STREET
Ii