Historical Newspapers of South Carolina

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THE SUN, NEWBERRY. S. C. FRIDAY, AUGUST 5, 1938 Thufd QIMohs^ ADVENTURERS’ CLUB HEADLINES FROM THE LIVES OF PEOPLE LIKE YOURSELF! “Mad Week-End” By FLOYD GIBBONS Famous Headline Hunter H ello everybody: Talk about being in • tough spot. Here’s just about the toughest one I ever heard of. Suzanne Mathias of New York City contributes this tale to the column and becomes a Distin guished Adventurer on the strength of it. As far as Suzanne is concerned, the only redeeming feature of this experience is that a number of other people shared it with her. It was down in Miami in December, 1929. A crowd of Suzanne’s friends had clubbed together and chartered a boat for a week-end fishing trip. It was an old boat of the cabin cruiser type with plenty of bunks in it, and tho party sailed at midnight on the captain’s assurance that, by morning, he’d have them at a spot where there’d be plenty of good fishing. When they awoke next morning they were out of sight of land. The only thing that showed on the horizon was a small island that looked as if it might be one of the Florida Keys. Suzanne asked the captain where they were, and he told her they were about 90 miles from Miami, but he didn’t say in what direction. Their Captain Was Crazy. And shortly after that, things began to happen. ‘‘The first inkling we had that anything was wrong,” Suzanne says, “came from my mother who was chaperoning the trip. She came up and asked us what we knew about the captain. She had been talking to him, she said, when suddenly he began raving—saying that his son was “The High Priest of the Temple,” and that his father was the right hand man to the king of Sweden. A couple of us decided to investigate, and started a casual conversation with the captain. After talking with him a few minutes we were left in no doubt. He was CRAZY AS A LOON!” That didn’t look so good. Ninety miles out at sea—out of sight of land—and totally at the mercy of a crazy boat captain. The whole crowd agreed that the best thing to do was to put back in to Miami. But the captain didn’t agree with them. He flatly refused to move the boat, and said a few things more, too. He told them that not one of them knew The captain appeared with a gun in his hand. a thing about navigation and couldn’t run the boat by themselves—that they didn’t even know where they were—and what was more, he was in absolute authority while sea and not even the President could tell him what to do with his ship. They tried to cajole him, but that didn’t work. The men started to threaten him, but he walked away, and five minutes later appeared in the companionway with a gun in his hand. After that, nobody cared to argue with the skipper. Planned to Kill All of Them. The day wore on slowly. No one fished, for every one was too scared to fish. The captain’s raving didn’t make them feel any better, either. He had suddenly got the idea in his head that the whole crowd was just a bunch of sinners and that he’d be taken straight to heaven if he killed them all then and there. The night was even worse. None of the crowd could sleep. They huddled together in one of the cabins while the captain prowled about the boat. Early in the evening they found he had let out the fresh water supply—that they had nothing to drink. There was a little ice in the refrigerator and they melted that. What they were going to do when it was gone, they didn’t know. Still the mad captain prowled restlessly about the boat. Late that night one of the men saw him slinking along the deck, a flashlight in one hand and a heavy wrench in the other. He followed him below. The skipper crept into a dark cabin, walked noiselessly to one of the bunks, raising the wrench high in the air and brought it down with crushing force on the pillow. Then he turned on the light, looked at the bed, and grunted his disappointment when he saw there was no one in it. The man who had followed him went back to the main cabin and told what he had seen. By that time, half of the company were ill. One girl was having hysterics, another had developed a nervous hiccough, and Suzanne, who had acquired a bad case of sunburn during the day, was down with chills and fever. To ward dawn, the hysterical girl quieted down, and they sat in si lence to await the rising of the sun. Lord Told Him to Go Back to Miami. Daylight made them feel a little better—but what would the day bring? About eight o’clock the engine started chugging. What did that mean? Were they going back to Miami? Or was the mad captain taking them still farther out to sea? One of the men ran up to the bridge to find out. He came back with good news. “The Lord told me not to bother with you,” the captain had said. “He’ll take care of you himself. We’re going back to Miami.” They reached port early that evening, and reported what had hap pened, to officials at the dock. The officials weren’t especially sur prised, for another boatman had already noticed the skipper acting queerly and had told them about it. If the boat hadn’t come in that night, they said, they were going to send a coast guard cutter out to look for it. Outside a little hysterical reaction, Suzanne says, everyone in the crowd was all right. Suzanne hasn’t been out in a boat since, she claims, although she might be induced to ride on a ferry boat some time, if she could have the captain examined by an alienist before she started. . Copyright.—WNU Service. Extending an Olive Branch “I once taught school,” said Uncle Eben, "jes long enough to realize dat when you are extendin’ an olive branch you want to select one dat kin be used de same as a birch rod.” King Spoke No English George I spoke no English. Be cause of this and the fact that he took little interest in his kingdom, the government was virtually in the hands of his ministers, notably Sir Robert Walpole. A City for 2,600 Years Rome, Italy, has been a city for 2,600 years. The city that stands on the “seven hills” is the acme of a dozen other Romes that reached their zenith of glory and then faded, leaving beautiful monuments to em phasize their departed splendor. Pounds in Tons The English ton is 2,240 pounds avoirdupois, the United States (short) ton is 2,000 pounds and the French tonne is 1,000 kilograms (2,204.6 pounds). Inscription on N. Y. Postoffice “Not snow, nor rain, nor heat, nor gloom of night stays these couriers from the swift completion of their appointed rounds,” is one of the in scriptions on the main postoffice in New York city. It is adapted from Herodotus. Favorite Fruit in Jamaica The favorite fruit in Jamaica, British West Indies, is called an “ugli.” It is a cross between a grapefruit and a tangerine, combin ing the virtues of each. Hyrax Related to Elephant The hyrax is related to the ele phant and the hippopotamus in structure but not in size. In ap pearance it resembles a guinea pig. The fur is brown. Its feet resemble those of an elephant and it has minute tusks. The Isle of Orchids Jamaica is frequently called “the Isle of Orchids,” because of the gorgeous blooms of this flower that may be seen growing wild through out the coloqy. King George Rides Through the Streets of Paris V 1 ' '' ' v ' A' ^ ' i *1 King George and Queen Elizabeth on their first visit abroad since they ascended the throne, ride through the streets of Paris, which was elaborately decorated in honor of their state visit. In the background are the massed flags of the two nations on the pylons in the Place de L’Etoile. Social functions, diplomatic conferences and a review of France’s armed might for the king at Versailles helped bind the alliance of the two nations. Preparing for Air Raids Nuns who have volunteered as women instructors in a course In air raid protection given under the auspices of the British Red Cross in London, England, examine the gas masks issued to them at the head quarters at Stoke Newington, near the British capital. SPURS CUBS Gabby Hartnett, wbo succeeded Charley Grimm as manager of the Chicago Cubs, is spurring his play ers on in the hope of capturing an other National league pennant. A member of the Cubs for 16 years he is regarded as one of the greatest catchers in the history of the game. 100 Passengers in a Plane—In the Future ''' ' , ^/?$•&'' ^ > ,' s' , • V c .> '' •> ' ' Artist’s sketch of 100-passenger flying boat planned by the Consolidated Aircraft corporation of San Diego, Calif. The four-motored plane, which will have a crew of 16, is a 168,000-pound three-decker with a wing span of 194 feet, overall height of 31 feet, length of 102 feet and fuel load of 8,450 gallons. It will have a speed of 276 miles an hour. Lowers Time In Trot Test Just a little horseplay by Grey hound, holder of the world’s record for the half-mile among the trotters, at Goshen, N. Y. Former Hamble- tonian winner and American cham pion, Greyhound is apparently at the peak of his career. He proved it at Cleveland recently, where he established another record by trot ting the last quarter of a victorious mile in 0:26%. They’re Bald and Proud of It Presenting some of the finest bald spots on the heads of the members of the Bald Head Club of America. The members held their twenty-sixth annual convention and barbecue at Bristol, Conn., recently. WHAT to EAT and WHY ★ <£ 4jou.lton (joudill Unteipietl the Modern Conception of Moot Nationally Known Food Authority Explains Why ft Rates As a Top-Notch Food. By C. HOUSTON GOUDISS « East 39th Street. New York City A MERICANS spend from one-fourth to one-third of their - total food budget for meat. In order to discover whether this expenditure is justified, let us examine the nutritive value of meat, and consider its contribution to the diet. Almost everybody likes the flavor of meat, from the man who considers that no meal is complete without it, to the child who instinctively eats the meat on his® . ■ - This Free Chart Makes It Easy to BALANCE YOUR DIET plate before he touches the other foods. The desire for meat is one of the strongest human appetites. For centuries, man accepted this craving tor meat as an indica tion that it was es sential to his well being. But with the advance in civiliza tion, there was an increase in many diseases, and for a period of years, meat was blamed as being a contrib uting cause to kid ney trouble, rheu matism, high blood pressure, harden ing of the arteries and gout. In recent years, there has been a careful investigation of the pos sible 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 com prises between 14 and 26 per cent of the edible portion. The other constituents of meat are fats, water, minerals, extrac tives, 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 pro tein will be found in a given unit of weight. The different cuts of pork contain less protein than cor responding cuts of beef and lamb, with the exception of lean ham, lean pork chops and tenderloin. Meat as a Blood Builder Both glandular and muscle meats are rich in the blood-build- ing mineral, iron, and meat also contains copper. The glandular organs, particularly liver, have great value in the prevention and treatment of anemia. Pernicious anemia baffled physicians for many years until, in 1926, two not ed 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 tbe greatest in our times. Meat also contains a high per centage of phosphorus. It is poor in calcium, however, and this nec essary substance must be ob tained in adequate amounts from milk, cheese and green leafy vegetables. The Vitamins of Meat Lean muscle meats cannot oe considered as an important source of any vitamin except G. This vitamin is necessary for the pre vention of pellagra, and also helps to prolong the vigorous middle years and to ward off old age. Beef, pork and lamb muscle con tain approximately the same amounts of vitamin G, but liver has been found to contain approxi mately 10 times as much as mus cle tissue. Some vitamin A is found in fat • Send for Thie Free Bulletin on KEEPING with food YoUR family will be far more com fortable during the next **w 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. lust 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. YOU will find it a simple matter to safeguard the health of your family by •err ing s balanced diet if you send for the Homemaker’s Chart for checking Nutritional Balance • It lists the foods and the standard amounts that should be included in the daily diet. Contains skeleton menus for breakfast, lunch and dinner or sapper to guide you in selecting the proper foods in each classification. • A post card will bring yon this raluable aid to good menu planning. Just ask for the Nutrition Chart. • Address C. Houston Goudiss, 6 East 39th Street, New York City meats, but liver is also much rich er in this vitamin than muscle tis sue. Vitamin B is present in lean meat, especially lean pork, which has a considerably higher content than lamb, mutton or beef. —★— Value of Meal 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 appe tite. The extractives indirectly aid in the digestion of meat proteins be cause they stimulate the flow of the digestive juices. Experiments have demonstrated that meat in duces a flow of gastric juice in direct proportion to the amount consumed. This calling forth of great physi ological activity of the stomach is one reason why meat is said to be the most satisfying of all foods, and to “stick to the riba’' longest. —if Digestibility of Meat In considering the nutritive worth of any food it is necessary not only to analyze its contribu tions to the diet, but to determine how well its nutrients are utilized by the body. Meat has a high food value because its protein is digested rapidly and thoroughly. Tests show that 97 to 98 per cent of meat protein is digested and absorbed. The length of time meat remains in tbe stomach will de pend upon various factors, such as the amount of fat present, the method of cooking and the degree of mastication. Bat there is no marked difference in the thor oughness with which the different kinds of meat are digested. Since it is so completely digest ed, however, meat supplies little bulk, and it is therefore essential that an abundance of leafy vege tables and fruits should be eaten at the same time. —★— Meat in tha Child’s Diet There has been considerable discussion regarding the place of meat in the child’s diet. There are the same good rea sons for using meat in the diet of the child as in the diet of the grown-up. Moreover, the child’s protein requirement is greater than that of the adult, in propor tion to his body weight. At the beginning of the second year, many authorities advise that small servings of tender and fine ly minced beef, chicken, lamb or liver may be given about three times a week. As the child be comes older, he may have meat more often and as his ability to chew increases, he may be given larger pieces. 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 digestibl” and, therefore, less de sirable thau white meats. There is no evidence to support this point of view. Someone with a gift for concise expression once remarked: “No meat—no man!” His point was well taken. For considering its de li cions flavor, essential food val ues, and ease of preparatior, it is easy to agree that THERE IS NO SUBSTITUTE FOR MEAT. • WNU—C. Houston Ooudlsa—IMS—M