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.