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About The frontier. (O'Neill City, Holt County, Neb.) 1880-1965 | View Entire Issue (July 22, 1943)
Engineers Hit the Enemy First
“American forces have landed at-Behind this
commonplace phrase lies months of training and preparation
on the part of the amphibious engineers—the first troops to
land in an assault on enemy shores. The engineers are a
streamlined unit thoroughly trained in the operation of small
boats and in the demolition of enemy defenses. Most of the
men picked for this service were small boat operators, boat
builders and fishermen in civilian life. They are now the
vanguards of attacking U. S. forces.
Landing techniques are demon
strated by soldiers at Camp John
ston, Florida, where amphibious
engineer units are trained by a staff
commanded by Brigadier General
David A. Ogden. Above, a craft has
been beached. The engineers run
to their objectives, usually barbed
wire entanglements, pillboxes, or
other obstacles to successful landing
of attack troops and heavier equip
ment which follow the engineers.
A new technique in climbing over
barbed wire entanglements is
shown at right. Some of the men
form a ladder of rifles on which
those following quickly climb and
^ hurry on to their objectives.
As bullets whine and charges explode amphibious engineers
make a landing to establish a beachhead during maneuvers. Note
the explosion at right center nearly concealing the landing boat.
Success of Ameri
can landing opera
tions were brilliant
ly shown when the
Japs were swept
from the Aleutian
island of Attu.
Above, two mem
bers of the navy
shore patrol aid in
pulling an ammu
nition cart over a ridge on Attu. Lower left, an American soldier
studies Japanese graves on Attu—the end of most of the Japs who
resisted Americans in this sector. Very few Japs were captured.
A loud speaker is used to carry instructions to a landing boat at
Attu. The Attu campaign was a combined army and navy operation.
Released by Western Newspaper Union.
HIGH BLOOD PRESSURE
Just as appendicitis was formerly
the main subject for discussion when
health or medicine was mentioned,
now the main subject appears to be
is. high blood pres
sure. In fact, some
physicians, in their
natural desire to
prevent heart or
brain strokes in their
patients, often take
ings every time the
patient with high
blood pressure con
sults them. The pa
Dr. Barton tient usually asxs
the physician as to
his blood pressure each time it is
taken and if it is a few points high
er than at the previous visit he be
gins to worry about it.
Now it so happens that a blood
pressure a few points above or be
low that of the previous visit does
not mean any real change in the
condition of the blood vessels, be
cause food, emotional disturbances
and other factors enter into the con
dition of the blood pressure.
In the Boston number. Medical
Clinics of North America, Dr. Nor
man H. Boyer in an article on the
treatment of high blood pressure
(hypertension) says: "Those who
concern themselves chiefly with blood
pressure readings are doomed to fre
quent disappointment. While reduc
tion of blood pressure is desirable
and in some cases can be accom
plished, it can be said that there is
available today no specific single
remedy for the reduction of high
blood pressure." Now this state
ment does not mean that these pa
tients with high blood pressure can
not be helped, as relief of symptoms
and postponement of the dire results
of high blood pressure brain stroke
and heart stroke and congestion of
the kidneys can often be accom
plished. And because so much can
be done for these patients, Dr. Boyer
states that undue emphasis should
not be placed on blood-pressure
How should high blood pressure be
By trying to find the cause and
treating the patient from the stand
point of the cause. The causes of
high blood pressure are disturb
ances in the brain, gland system,
kidneys and blood itself.
The treatment is therefore direct
ed toward the correction of abnor
mal conditions in so far as this is
possible—plenty of rest, moderation
in eating, avoiding overweight, re
moval of infections, use of quieting
drugs and kidney extracts and sur
gery (nerve cutting) in extreme
• • •
Saliva Tests Check
Most interesting research work on
finding out how badly teeth are de
cayed is reported in the Journal of
the American Dental Association by
Dr. Marshall L. Snyder of the
Hygienic Laboratory, University of
Michigan. A group of children were
studied for a little more than two
years in an attempt to find out if
the number of organisms that cause
tooth decay present in the mouth
(saliva) were in proportion to the
amount of decay present in the teeth.
Children of the Michigan Elemen
tary school were selected for this
research work because the condi
tion of their teeth is studied during
the school year by an examination
of the teeth fall and spring, together
with X-rays and measurements of
the teeth and jaws. This made it
easy for research workers to com
pare the findings of the examination
of the teeth with the number of the
special organisms present in saliva.
Only those children that had re
ceived from four to seven examina
tions and tests during the two years
were included in the report.
How closely did the number of
organisms and the amount of decay
present agree with one another?
‘‘The study proved to be 90 per
cent accurate when clinical exami
nations of the children's teeth were
checked against the color changes
(shdwing number of organisms pres
ent) which occurred in the labora
tory tests. The number of organ
isms present was obtained by having
the children chew on wax tablets.
Then the specimens of the saliva
were tested in the laboratory after
definite periods of time.
If no color change in the substance
in which organisms grow within 72
hours, no decay present. If some
color change in 48 hours, some de
cay of teeth is present. If consid
erable color change in 24 hours,
there was much decay.
* * *
Q.—Would constant swallowing in
A.—Swallowing is just a habit. Get
busy and think of other things and
It should stop.
Q.—Is tic doloreux considered a
A.—Tic doloreux may be due to
heredity, exposure to cold, thin
blood, tiredness and other causes.
Treatment by injecting 90 per cent
alcohol solution gives good results j
In most cases.
Time of Cutting Hay
Decides Food Value
Early-Cut Hay Has
More Protein Content
High quality hay is more impor
tant than ever with the acute feed
shortage farmers are facing this
year. The time of hay cutting is
one of the most important decisions
a dairyman will have to make con
cerning his hay crop this year. Re
search in Missouri has shown that
timothy, for example, has 135
pounds of total protein per acre if
cut when coming into bloom, where
as if cut when the seed is in the
dough, it contains only 92 pounds of
protein per acre. The same general
tendency in favor of early cutting is
as true of alfalfa and the clovers as
it is with timothy.
Besides having higher feeding
value, early-cut hay is more
palatable, so cows eat more of
it. Furthermore, since early-cut
hay has a higher proportion of
leaves to stems than late cut hay,
there is less waste in feeding.
Cows often refuse the stemy
stuff they are sometimes offered.
An additional advantage of ear
ly cutting is that the sod pro
duces a more vigorous renewal
growth which can be quite use
ful in late summer.
Dairy and crop specialists believo
that the hay should be cut in the
stages indicated as follows: Tim
othy, after heading but before
blooming; red and alsike clover,
half to three-fourths full bloom; al
falfa, first cutting, quarter bloom;
alfalfa, last cutting, before Septem
ber 15 in northern states.
By FLORENCE C. WEED
Even the horse struck by lightning
near the pasture fence or the cattle
that die from disease have some
commercial value. Rather than
bury them on the farm in shallow
trenches or washed-out gullies cov
ered with brush, the farmer can get
rid of this nuisance by merely tele
phoning the rendering plant to send
a truck. Usually there is little or
nothing paid, unless the animal’s
hide has value.
Once in the rendering plant,
the dead animal is converted
into a dozen commercial prod
ucts that have found a market
within the last 20 years. The
hide may be salable either for
leather or the hair or wool that
can be scraped from it. Flesh is
cooked to expel fats and greases
which go into soap, axle grease
and other inedible tallow prod
The problem of disposing of dead
animals is not confined to the farm.
In a city the size of Columbus, Ohio,
(300,00(1) about 2,800 dead animals
must be disposed of yearly, includ
ing horses, cows, dogs and cats.
Care of this refuse is handled by
the city rendering plant which dis
poses of garbage and sells all pos
sible by-products in order to cover
the cost of the service. After the
water and grease is pressed out, the
solid part is dried, ground and added
to selected garbage and sold for feed
Balanced Meal Diet
or row cobbog* or lalod groan*
POTATOES AND OTHER
VEGETABLES AND FRUITS
row, dried, cooked,
frozen or canned
Two of the seven groups of basic
foods which government nutrition- ,
ists say are necessary for health
Choose Breeders Early
Selection of 1944 poultry breeding
stock should be started early. Chick
ens for broiling, frying and roast
ing are of bettor quality and can j
be produced cheaper when they i
come from good breeding stock, and j
some characteristics show up only j
when birds are young.
Males of the heavy breeds should j
show tail feathers at 12 days of i
age and complete back feathering at l
eight weeks to be worthy of being
retained as breeders.
/^S) ON THE ^
'T'HESE pot holders proved to be
‘‘best sellers” at a bazaar.
They were made by a group of
women who resolved not to pro
duce a single holder in a dull col
or combination. That is probably
the secret of their success.
Most of the materials came
from scrap bags but a few pennies
were spent for bias bindings and
Handles of garden tools should
be sandpapered and waxed to
save splinters in fingers and
• • •
If a refrigerator sets into the
wall, take care to allow several
inches of space on each side and
at least a foot of space on top for
good circulation of air around all
sides of it.
• • •
Before starting to drive that
small tack, stick it through a
strip of heavy paper — brown
wrapping paper is fine. Then you
can hold the paper while you
drive, and save your thumb. The
paper tears out easily.
• • •
In making applesauce, lemon
juice or a few slices of lemon
cooked with the apples gives a
fragrant and pleasing flavor. It
is also a good trick when prepar
ing apples for pies.
• • •
Peanut butter blended with
cream makes a delectable dress
ing for dry cake, bread pudding,
or day-old doughnuts.
• • •
Never remove the radiator cap
of a tractor or car when the radi
ator is steaming. Wait until it
backing to accent tones in the wide
assortment of prints. Pieces of
cotton flannel or sheet wadding
were used for interlining. The ma
terial was cut six inches square
and the corners rounded so that
the machine binder could be used
for the edges. The backing, inter
lining and top were basted togeth
er before quilting them by stitch
ing across from side to side and
then from corner to corner. A
loop hanger was stitched in with
* * •
Book 7 contains dlrecUons for more than
30 things to make—novelties as well as
really Important things for your home.
Book 2 also contains many bazaar items.
No patterns are needed. Description of
each booklet In the series Is contained In
Book 7. Orders should be sent to:
MBS. RUTH WYETH SPEARS
Bedford Hills New York.
Enclose 15 cents for each book
CAN’T BUY ASPIRIN
that can do more for you than St. Joseph
Aspirin. Why pay more? World'a Largest 1
seller at 10c. Demand St. Joseph Aspirin.
The white birch has been of
ficially chosen by the American
Forestry association as the tree to
be planted as a memorial to a
Keep the Battle Rolling
With War Bonds and Scrap
__ "Ikt ___ V
» * IMMI »•••.« t VI • ft MiKU I
TO HOME CANNERS
The Glass Top Seal Fruit Jar Cap for Home Canning was developed
as a Wartime product to conserve metal. It consists of a Metal Band,
Glass Lid and Rubber Ring.
Because of the difference in the nature of these three materials this
Cap must be used differently from any other fruit jar cap. If used properly
For com plats canning
Instructions sand tan
cants for your copy of
the Ball Blna Book ta
Ball Brothers Company,
Muncia, Indiana, U. S. A.
it will give excellent results. If not
used properly, results will be bad, in
cluding failure to seal and breakage of
jars. Following are simple instructions
for use of the Glass Top Seal Cap and
must be followed carefully.
1. Do NOT use in Oven Canning.
2. If processing, (cooking In jar),
leave 1 inch apace in top of jar. If using
open kettle, leave H inch space in top
3. Fit rubber around projection on
bottom side of lid.
4. Place lid so rubber lies between
lid and top edge of jar.
5. Turn bands tight, then loosen
slightly (about V4 turn). Bands must
fit loosely during processing (cooking).
This is Important and must be done to
insure best results. If using Open Ket
tle, screw bands tight as soon as jar is
6. After processing, screw bands tight
to complete seal. Remove bands 12 hours
DO NOT TURN FILLED
JARS UPSIDE DOWN
This information Is published In the interest of home
canning and preservation and conservation of food.
BALL BROTHERS COMPANY
MUNCIE, INDIANA, U. S. A.
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