Image provided by: The Willamina Museum; Willamina, OR
About The Willamina times. (Willamina, Yamhill County, Oregon) 1909-1972 | View Entire Issue (Feb. 2, 1939)
THURSDAY, VE». 2, W39 TIM ES. WILLAMINA. OREGON B y Jo e B o w e rs D IZZY DRAMAS— Now Playing — “ MR. SQl !(’(>> 60MEBODT WAS telling me of , MAN MARR'ED FOR TRRLTy X e a r s v m o STAVS AT HOME tWER^ NU j KT vJHV don ’ t Y ou stay home io ?. A CHANGE^ / ADVENTURERS’ CLUB h e a d l in e s from th e l iv e s OF P E O P LE L IK E Y O U R S E L F ! “Panic in the Dark THEN AGAIN IT MIGHT y B E R H E U M S S M /» 99 ^ £ S S ,^ S S ^ T im e r of Clifton N. J ., w as in one once that not only w a s n t a collision, but as a m a tte r of fact, « a s jus, the opposite of a COllT hat sounds pretty doggone near impossible, and I know i t Two railroad cars coming together can cause..a n^ 1f ^ K . ^ and accident. On the other hand, two cars getting farth er and farthe- a p a rt every minute—well—th at ought to be jus th e safest thing on tracks. But it was the ever-widening distance ^etweini two cars th a t threw Mrs. Tim er right ino the; lap of Adventure and caused all the horror, and panic, and sufTeri g th at you’re going to read about today. M arcella’s husband is a traveling representative for a ar.de i 'b a b j P “ iri n i / q u i t e a 'y e a 'r ‘ o ld .'w a T to S ta g New England with hCr H a v as' about the middle of July and they were in H artford, Conn., when the baby developed a colic and began runm ng a high fever. M " uNae ^ s s ™ a West Shore train at W eehawken about four-thirty in the afternoon. Train Comes to Stop in Tunnel. “ I don't know w hether you’re acquainted with the 1 non i ano« w M arcella w rites, “ but it has a Iinder3 the city of Weehawken which conies out on m e a d o is about seven miles from where it beg.ns. West Shore long tunnel the J e r ’ ®y I had often WHAT to EAT and WHY Thus the use of fish provides am ple opportunities for va5y *nJ* the m enu. M oreover, though fish is m ore perishable than other flesh foods, it is available today in ev ery town and ham let, however re m ote from the w aterw ays. By C. HOUSTON GOUDISS No m a tte r w here she lives, the PRESENT-DAY nutritionist m ight easily q uarrel with the hom em aker can choose from a traditional distinction betw een fish, flesh and fowlI For wide variety of canned, dried, sm oked, salted and quick-frozen the flesh of fish, cattle, swine, sheep and poultry is comi » fish. And both transportation and referred to as “ m e a t;” and the nutritive values of all these refrigeration have been so im foods properly m ay be considered together. Their composi proved that fresh-caught fish are distributed far inland. tion is very sim ilar, consisting principally o Pr 0 ^ ia ’ ‘ The quick-frozen fish should be and fat, with the chief variation occurring in the fat content. handled as carefully as fresh fish, They also Average about one ;----- - kept under refrigeration, and p er cent of m inerals and con- | their fine am ount of this precious used within a reasonable tim e aft in. e r purchasing. Canned fish, nat tain som e of the vitam ins in vitam The body oils of certain fish are urally, requires no refrigeration, varying am ounts. also valued for their vitam in D. and a supply can always lie kept Some v arieties th at are notable on hand both for everyday use in this respect are salm on, her and for em ergencies. Fish v». Other Flesh Foods ring and sardines. It is agree The m ost im portant canned fish, T here is a wide variation among able as well as economical to ob the different kinds of fish in the tain vitam in D by serving seafood in term s of the am ounts packed and sold, is salm on. This flavor am ount of fat they contain. In gen- because fish supplies so many som e fish is an excellent and eco eralT'fish have "css j other valuable nutrients at the nom ical protein food which is also notable for its energy value; its fat and m ore w ater sam e tim e. calcium , phosphorus and iodine; than other form s of Fi*h 1« Universally Availablo and as a source of vitam ins A m eat. Their tissue T here are perhaps m ore v arie and D. O ther canned seafoods fibers are also shorter, w h i c h ties of fish than any other type th at are sold in volume include sardines, shrim p and m akes for ease of of first-class protein food. A gov tuna, digestion. In m any ernm ent bulletin has listed 40 clam s. Canned crab and lobster cases, their flavor kinds besides smoked and salted m eats and oysters are also to be found upon the shelves of m ost is less pronounced fish and the various shellfish. grocers, together with other v a because there are rieties of seafood, some packed in fewer extractives. tom ato sauce. For this reason, fish is considered When using canned salm on and less stim ulating, and th at is also other kinds of fish that have been why it is often served with some put into the cans before cooking, 6ort of sauce, or with a lemon it is advisable to conserve the garnish to point up the flavor. juices which cooked out during the The proteins of fish are re g ard sterilization process, as these con* ed as equally useful with other tain valuable nutrients. form s of m eat for helping to build and re p air body tissues. Most lean fish are rich er in m inerals than Varieties of Shellfish fatty fish; in this respect, they Clam s, oysters, shrim p and scal resem ble lean m eats. lops differ som ew hat from other Salt w ater fish are notable as form s of seafood, chiefly in th at a source of iodine, required for they contain some carbohydrates. the proper fQnctioning of the thy They have very little fat. O ysters roid gland. It is desirable th at are rich in iodine and they m ight this m ineral be included in the be com pared to the glandular or dietary to help prevent simple gans, such as liver and kidney, goiter. as a source of three vitam ins, A, B and G. C . Houston Goudiss Touches Upon the Food Values of Fish and Shellfish; Shows How They Can Help to Improve Nutritive Quality of the Diet A Cross Stitch and Crochet for Linens P assengers began to show signs of uneasiness. hPPn through this tunnel and had never given it a second thought." But m i n , arei the thoughts M arcella has given that doggone ‘“ “"she5'boarded the train for Ridgefield P ark and found seats in thp next to the last coach. The train started , and entered the tunnel as usual. It w as about half way through when it began to slow down and cam e to a gradual stop. That wasn’t unusual Trains often did that. M arcella paid no attention to it and neither did any of the other passengers. Af’er a while the lights went out. T hat WAS unusual. The passen gers began to get restless. A conductor was running up and down out- place, but down there in the tunnel it was stifling. The windows oi me cars w ere all closed to keep out the poisonous gases that filled the tunnel at all tim es, and w hat little air there was in the beginning was rapidly beinT heSbiby,P whose fever had m ounted, began to scream at the top of her lungs. Several other passengers began to show signs of uneasiness. Some of the m en got up and approached the door, but the conductor would not let them pass, nor would he give any satisfactory explanation why the train was standing still in a dark and gas-ridden tu For a few m inutes after th a t all was quiet. Then, suddenly, panic gripped the people in th a t dark, stifling car One m an leaped to a window and threw it open. “ They can t keep us in here to suffocate like ra ts ,” he shouted. I m g e ttin g ou* , clam bered through the window, and m any others followed him. And alm ost im m ediately the coach was filled with the sulphurous, poisonous gases of the tunnel. “ Then,” says M arcella, “ te rro r such as I had never known before gripped me. My baby stopped scream ing suddenly and becam e very still. My little boy leaned with unnatural weight against my side. In the pitch darkness everyone wps gasp ng for breath. Some m an shouted to everyone to lie down on t e floor. I couldn’t get down with the two children. But I prayed and how I prayed! Coal Gas Fills Passenger Coaches. “ Women w ere fainting and m en’s lungs were wracked with a hacking cough th at only filled them with m ore coal gas. I felt as if a hand of steel were gripping at my throat. Then I began to sink down into a dark black pit of nothingness th at seem ed to becoming up to m eet m e - I tried to fight it off, but it seem ed it was no use. Deeper and deeper into the gloom I sank. Subconsciously I felt the train ja r and shake, but by th at tim e it didn’t m ean anything. It is the last thing I rem em bered. Then I was unconscious.” Now let’s go back and tell the p art of the story M arcella didn’t know anything about. What had happened was th at a coupling had broken, and the front p a rt of the train had gone on, leaving the last two coaches behind in the middle of the tunnel. It was the exact opposite of a collision, but the conductors realized th at it was serious, nevertheless. One of them went out into the gas-filled tunnel with a red lantern to m ake sure that the cars w eren’t hit by another train, while the other tried to keep the passengers from leaving the com parative safety of the car. When the front of the broken train reached the meadows, the loss of the two c a rs was discovered and an em ergency engine was sent im m e diately. But it had taken 20 m inutes to accomplish that, and in the m eantim e the passengers in those two stranded cars had breathed in 8 ^A m bulances w ere waiting when they reached the mouth of the tunnel, to give first aid. “ And m aybe you think we didn’t need it,” says M ar lin “ M y little boy and I were revived alm ost im m ediately, but it was only with a terrific struggle that m y little girl’s life was saved.” A n d if M arcella had to go through another railroad accident, I think fivo'H nick a good old-fashioned collision in preference to one of those S ,Pccide„U8 where * . « * « « ! ! - ' The Cattle of the Sea The m ost significant difference between fish and m ost other flesh foods is th at with the exception of certain shellfish which are pro duced under governm ent regula tion, “ crops” from the sea are neither planted by m an, nor cul tivated by him. Unlike the fa rm er or the cattle m an, the fisherm an gathers his “ h arv est” without the previous ef fort of sowing seeds or cultivating plants; without the necessity of providing shelter or fodder. To a m an or woman who has never enjoyed the experience of catching fish for dinner, the sea m ay suggest, nothing but an ex panse of blue-green w ater. But to those who are fam iliar with the habits of its denizens, the sea is a fascinating place . . . teem ing with life. It contains m any form s of vegetable m aterials, of which seaw eed is the best known. These provide food for the lower form s of anim al life which inhabit the w aters. They, in turn, are eaten by larg e r creatu res. In the final analysis, all form s of anim al life in the sea, as on land, are depend ent for their sustenance upon the sun, which stores up energy in green plants. Place of Fish in the Diet The most im portant contribution of all form s of fish is th eir pro teins, which as we have seen m ay be used interchangeably with those of beef, pork, lam b, veal and poultry. The iodine of sea foods and shellfish is also ex P attern No. 1872. trem ely im portant, and in some Use this cross stitch and crochet varieties, the content of vitam ins on scarfs, towels and pillow cases A and D. The m ore fatty fish, in and have linens you’ll be proud of. cluding m ackerel, salm on, eels, P attern 1372 contains a transfer herring, catfish and shad are com- pattern of eight m otifs ranging ! paratively rich in energy values. from 5 by 13'/4 to 3% by 7% inches; 1 The fuel value of cod, flounder, directions and ch art for the filet perch, sm elts and haddock, which crochet; m aterials required; illus are low in fat, and halibut and whitefish which have a m oderate trations of stitches. Send 15 cents in coins for this am ount, m ay be increased through p attern to The Sewing Circle, the use of a rich sauce, or they N eedlecraft Dept., 82 Eighth Ave m ay be cooked in fat. nue, New York, N. Y. Taking into consideration its food values and economy, and when the preserved form s are uti Our Relationship lized, its ease of preparation, the Nothing will tem pt a m an to hom em aker who desires to feed deal unjustly with his fellow men her family well should serve fish after his eyes have once been or shellfish, in some form , m uch opened to the tru th of brother oftener than once each week! hood.—Sam uel M. Jones. © —WNU—C. Houston Goudlat— 103#—<a. Fish as a Source of Vitamin D The sun is concerned, too, with the production of vitam in D, as it is by m eans of sunshine th at our b est source becom es available. F ish liver oils are the richest nat u ra l sources of vitam in D. This vitam in is necessary for the prop er utilization of calcium and phos phorus in building strong bones and sound teeth. We prize highly the liver oils of the cod, halibut, salm on, swordfish and tuna for *rRAon MANNERS It's bad manners to cough in public places. Keep Smith Brothers Cough Drops handy! (Two kinds—Black or Menthol—just 5tf.) Smith Bros. Cough Drops are the only drops containing V I T A M I N A This is the vitamin that raises the resistance of the mucous membranes o f the nose and throat to cold infections.
