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HomeMy WebLinkAboutThe Herald, 1911-09-22, Page 81THALT ARTHRITIS. The disease ,arthritis, the name of which simply means' Inflameza- tion of a joint, may be acute or chrenie. The acute form arises fron i . a variety of causes, internal or external; that is to say, it may be the accompaniment of some general disease or it may be due to an injury. When it arises from an injury, it is the simplest form of acute joint inflammation, and the easi- est to cure ; but the patient must be sure that it really is caused by injury alone, and is not, associated with some unhealthy process going on in the body. Very often a person, although he harbors in his body the poison of rheumatism or gout or tuberculo- sis, is otherwise in so good a con- dition of general health that his • tissues are able to resist the as- saults of the disease, and so re- mains apparently well. But if he meets with some accident by which a joint is wrenched or strained, the resisting power of that part is weakened, and the disease settles in it. In that case, .the injury merely gives an opportunity for the tuberculosis or other disease to de- velop, and the resulting inflamma- tion is proportionately serious. The symptoms of a -cute arthritis, say of the knee, are those general- ly characteristic of inflammation, namely, pain, swelling, increased heat of the part, and sometimes redness. The swelling is due to an out- pouring of fluid into the joint—hy- drops it used to be called by an older generation. It forces the suf- ferer to hold his knee slightly bent. He instinctively keeps the joint very still, for the slightest movement causes extreme pain. The treatment of acute arthritis should vary according to the stage of the inflammation. Treatment begun immediately after the injury will sometimes prevent swelling and shorten the duration of the disease. The joint should be firm- ly bandaged, kept perfectly still, and cold applications made. Later, f"ter-swelling has occurred, hot ap- plications are better, and often quickly relieve the pain. Gentle rubbing will help the swelling to disappear, after which more vigor- ous massage may be used, and the joint may be cautiously moved a little from time to time, until free and 'painless movement is restored. If there is no underlying consti- tutional taint, recovery from an acute arthritis is usually complete, but often weeks or months elapse after the injury before the sufferer is entirely free from occasional twinges and other reminders of his mishap. Youth's Companion. HARDWOOD S. Canada is dependent for its lum- ber supply on the soft woods of the forest much more than is the United States, as seen from the 1910 Forest Products report com- piled by the Dominion Forestry Branch and shortly to he publish- ed. Of the 1910 Canadian lumber cut amounting to nearly five billion feet, only one -twentieth consisted of hardwoods or broad -leafed trees, worth barely five million dollars; on the other hand almost one quarter of the lumber cut in the United States consists of hard- woods, which country had far great- er hardwood forests than ever did Canada. Canada is already feeling a shortage of the hardwood supply and makes up the national defici- ency by importing annually from the United States, hardwood lum- ber to the value of seven and a half million dollars. Thus the value of the hardwoods imported into Can- ada during 1910 exceeded by 50 per cent. the value of the hardwoods manufactured into lumber. Nearly all of these imports are from the 'United States and consist of the most valuable species such as oak, hickory, tulip or yellow poplar, chestnut, guns, walnut, cherry and a large amount of hard pine, which is so frequently used as a hard- wood. From these above figures'it is seen that we "are becoming more and more 'dependent upon the United States, whose available sup- ply for export is surely and rap- idly 'decreasing, Whatever can he done to improve the resources of Canada by the elmination of wood waste, and particularly by the de• velonment of the small wood lots of Ontario, Southern Quebec and the Maritime provinces, should be done with all possible speed. LETTERS OF A SON IN THE MAKING TO 1118 DAD. -By REX MaEVOY [Mr. McEvoy will writefor this paper a sires of letters from the west. They will appear from time to titne un - dee the above hea,dina, and will give ,a picture. of the great Canadian west from the standpoint of a young Ontario man going out there to make hisway. • These let- ters should be fall of inte.est for every Ontario father.] No. 6. Kamloops, Sept. 14th. 1911. Hy Dear Dad,— Although this fetter is dated Kamloops we nave just left that place and am get- ting further from it every minute. I am writing this in a corner of the ob- servation car on the Imperial Limited. the name the O. P. n. gives the train that runs through from Montreal to Van- couver. The observation ear has a deep platform behind where you can sit out on camp stools and watch the scenery without and glass or window frames to interfere with the view. You get the real mnuntain air, too, as the train slides past the silent peaks. and while going through one of the mile -long tunnels to• day I heard the splash of an underground stream. and felt the drip of the water. Just where I am sitting there is a writ- ing desk. and close beside it is a book case with a couple of hundred books to choose from if you want to read. I notice that they are not used much, I didn't see anyone reading them, the scenery is too attractive for 'that. The magazines, however, which belong to the library, were much in demand. Well. it has been a wonderful day for me. I was up early. for the train leaves Calgary at 3.15 a.m. right on the dot. That's one thing that has surprised me on this trip. While a local train in On- tario may be anywhere from half an hour to an hour late, these trains which make a run for nearly three thousand miles null out of the station right on time. Ot course. they must lose in win- ter wbei 'the snow' drifts. Flzcn a train may be excused for being a day behind time. We ran out of Calgary in the dark, but it. was daylight by the time we reach- ed i;xshaw, when you are right close up to the mountains. here I noticed a num- ber of long. dusty -looking buil,lings. They are part of one of the largest cement works in Canada. Then we went through what is called "The Gap," right into the heart of the mountains. It was at Canmore that I first realized what mountains were. I simply cannot describe the feeling of awe that is ex. perieneed in Iooking on them for the first time: The other side of a level ,yaIley, perhaps some five miles' away, they''rose up, up, up, grey. silent, majestic in the grey light of early morning, with the mists still clinging about them. They seemed to lift themselves above and out of the world, and to be altogether apart from man and the little things that busy him. They were solitary, remote, and there was no sign of living thing near them. And in between the solemn, grey peaks, miles beyond, a glimpse might be caught of another, higher peak, snow•covered, gilded with the bright, fresh sunlight of early morning. They were grand. I just hung on to the rail- ing at the back of the observation car and gazed, and gazed, and gazed. All the time I was drinking in the wonder of the mountains I was think- ing that I had never before realized what a mountain was. Pictures give you no idea at all any more than a portrait of a person can speak to you. And I was thinking, too, what a pity it was that all my folks could not be with me to see and appreciate this wonderful bit of our Canada. Perhaps one of the' things that makes the mountains impressive is that they help you to understand the vast scale of creation. These tremendous monuments of rock have been tossed about at some time as the plaything of some tremendous power. Their very mass and weight compels thought of the ineom• prehensible violence which has of old torn them from their place and reared thein up on end. At one place where we came along to -day, right at the foot of Motint Macdonald, the rock riFes sbeer up from the traok a mile in the air—as far as from our place to the sehool•house set up on end. I was out on the bank of the train till we got to Field, when I went in to the dining ear for dinner. The mountains all the way were unutterably grand. In places they were a series of peaks, .with snow gleaming like crowns or necklaces about them, in other places they were in broken piles. In one place, for instance, there is what looks just like a castle eut Mit of the tock, with 'doorways, turrets,, and all. It is 011 a tremendous Beale, 0 some eight miles long. After passing that you run out along the lido' Mountain with . a valley below you : a ndi river running through it, You a+^ bridges and tracks some 'distance Wo;, the track your train is on, and xunuli ; parallel, Thou you run slap bang into tunnel and run along for a mile in the dark. When you come out you find tkat you have' turned right round with the track you were on before above you. Th,n into another tunnel, and you And 'Gut you have turned again, the tracer looping round in the solid rock. This whole glen* "S," some seven miles long, Dost $1,300,000.1 Seventy-five ear loads of dynamite costing $250,000 were used in blasting the tun. nels. The wonders that the engineer have accomplished in putting the ;rail I road through is . next to tho wonder o the mountains themselves. Atter ' yo,, have been running in the maze; or ladle for a whole day, you wonder that' any body ever found their way through, ' let alone build a railroad. When the tunnels are left behind,' you come out along the Kinking .Horse. River, The track rune along a narrow ledge out in the side of the mountain with `the river far below, hundreds Of feet. Lira - dually the track gets lower and lower, till it is running close beside the :leaping. dashing. greeny -white water of the river. At Glacier I got my first fine •view of one of the glaoiers that feed these moun- tain rivers. It was sweltering hot Where we were at the station, but up on the aide of the mountain lay a great expanse of snow that glistened in the sun.. You and mother should come through here and see this country, but if you do, be sure you bring a dictionary with you, or you will run out of adjectives before you have been in the mountainsvery long. In the evening. after passing SimmonsJunction, where the line branches offto the Okanagan Valley—the peach andgrape belt df the province—we ran along beside Shushwap Lake, and. the sunset lights and reflections in the Still calm nater were very peaceful, and contrast- ed with the rugged beauty of the mourntains. The lights were Iit when we ran into Kamloops, and the town was mil- lined utlined with bright dots where the street lights stood in the darkness under the shadowy mountains. Good-bye now, Dad. I have quite a piece to go yet, but I'm' not tired of travelling, as I expected to be, As there's always something to see. Your loving son,. f A HIT., What She Gained by Trying A failure at first makes tea final success. A family in Minnesota that now enjoys Postum would `.never :have known how good it is if the another had been discouraged by the fail-, ure of her first attempt to prepare it. Her son tells the stork. "We had never used Postum till last spring when father brought home a package one evening just to try it. We had heard from our neighbors, and in fact every one who used it, how well they liked it. "Went the next morning Mother brewed it about five minutes, just as she had been in the habit of do- ing with coffee without paying special attention to the directions printed on the package. rt looked weak and didn't have a veryprom- ising color, but nevertheless father raised his cup with an air of ex- pectancy. It certainly did give him a great surprise, but I'm afraid it wasn't a very pleasant one, for he put down his cup with a look of disgust. • "Mother wasn't discouraged though, and next morning gave it another trial. letting it stand of the stove till boiling began andthen letting it boil for fifteen or twenty minutes, and this time we v were all so pleased with it that e have used it ever since, "Father was a confirmed dyspep- tic and a cup of coffee was to hien like poison. So lie never drinks it any more, but drinks Posture re- gularly. He isn't troubled with dyspepsia now and is actuallygrowing fat, and I'm sure Poston is the cause of it. All the children are allowed to drink it and they are perfect pictures of health." Name given by Postum Co., Battle Creek, Mich. Readthe little book, "The Road to Wellville," in pkgs. "There's a reason." Ever read the above letter? A new one appears from time to time. Thty art genuine, true, and full of human Into-mat,GOOD ADVICE FOR JOHN. JIM", s in Mrs, Crex, the wife of a certain clergyman in an English village,' was a most solicitous and prudent helpmeet. Her husband would never have come to any harm if her advice had always been followed. One misty day, as the was starting off to of ciate at a funeral, elle was particularly careful in cautioning him against any snitof exposers, "Now, John," she concluded. "above all things, don't stand with your bare head 011 then damp ground r vnn'll eatch cold !" And John pnr.srojeestI would see .4, a , i e.< +hu a• ll4,'•+loll CAUTION t! Isemieregeweansmawanwousinswesignsumpi Put a strong glass on the label and examine it elesely • every time: Always look for the name 611Gifiett's," Like all good articles, which are extensively advertised, Giliett's Lye is frequently and very closely imitated. In some instances.the imitators have actually copied directions and other printed matter from our label word for word. Be wise, and refuse to purchase imitation articles for they are never satisfactory. and decline to accept anything' that looks to be an imitation or -- that is represented to be "just as good " or " better," or "the same thing." In our experience of over fifty years in business we have never known of an imitation article that has been a success, for imita- tors are not reliable people. At the best the " just as good " kinds are only trashy imitations, so decline them with thanks every time. E.W.GILLETT COMPANY LIMITED WINNIPEG. TORONTO, ONT. MONTREAL. .� . chi a°r�::rq•' + w , i};.:i . �µ�.: r..:� r?y'� •:, ,'' w2 MAKING SAFE INVESTMENTS HOWSPECULATION ON MARGIN DIF• FERZ mom INVESTMENT. Loss Not Limited to Amount of Original Outlay—Dividing Line Between 1nvest- Ment and Speculation Not Clearly 00- fined—How Ono Speculates on Margin and What "Margin" Means. (By "Investor") In the first of tine series it was shown that "distribution of risk" is an import. ant principle of investment. It is a very simple one. however, involving no very contused ideas. There is anetner princi- ple to be borne iu mind when making in- vestments which is of no less importance, but it is, however, considerably less ob. vious to those whose investment experj• ence is small—and even to many who should' understand its actions thoroughly. This 18 the principle of investment "in accordance with actin' requirements. .Tke dividingline between speculation investment is not always clear, and in discussing investing it is not unprofit- able to digress somewhat to go into the field 'whore "safety of principal" is held in eriall esteem in comparison with ''prospect' of appreciating in value"; and "rate of income" is a decidedly second- ary consideration. Of course in general it is understood at one who buys mining stocks "specu- lates, and one who buys bonds "invests." ,but where one man buys high•class stocks outright as a speculation it is hard to separate him from the investor, and for practical ,'purposes he is such. Speeulation takes many forms. In general, however, it is done on "margin," unless mining shares are bought. The latter are subject to such violent changes in prices in the market that no broker who has any reputation worth consider- ing will buy them except for clicn'ts who are prepared to pay for them outright. When one buys a stook on "margin" it is customary to go to a broker who tak s the order and makes the purchase for a, small commission of a quarter of one per cent, on the par value. The broker, being a responsible person, as his possession of a teat on the Toronto or Montreal.. Stock Exchanges, costing as they do some 820,000, would indicate, the client, as soon hshe is notified that his stock has been bought -pays the broker fifteen or twenty per cent. of the market value of the stock. This 20 per cent. is the "margin." Sometimes it is allowed, as, low is 10 per cent,' but "narrow mar- gins aro moat dangerous. Tho broker takes the Stock purchased to his bank— let us aa$* it is Toronto Street Railway of which he bought 100 shares—and there makes a loan on it. The stook emit fi15,- 500, at the market in "Toronto hails" at this writing stands at 158. The bank will Ioan 80 per cent. of this amount, or $12,640. Tho clients margin amounted to 53,160; so that the broker is not out of pocket. The broker has received 825 commission for buying the stock, finding a bank to loan money thereon and be. Mg responsible for the loan's repayment when demanded, for banks Ioan on se- curities- "on call" only. This means that the loan must be repaid at once' whop, asked for. As the loan it not very stable, being used for keeping active surplus bank funds not required for the moment, and maY be called at any time, the bank generally.chai'ges a lower rate than that charged on general discounts, So the broker pays, at the present time, 51.2 per vent.. and eharges the client 6 per scut., the difference . being considered a fair Charge for •looking after the loan, .pay ingthe interest and handling the client's account. lglow', supposing that while waiting for an a.dvanCe in price the client has to held hisstoclt for a year. The interest /� will amount to $758.40, of which the bro- ker gets $63.20 for handling the loan dur- ing that time. And generally in the course of a year the broker amply earns his money; for the loan may require shifting a dozen times, when as many banks want it repaid. And sometimes loans are hard to make. The client re- ceives, however, dividends on his pur- chase at the rate of 8 per cent. on the par value—in the case of Toronto Rail- way—and so at the end of the year he has received $41.60 more than the 'in. terest charges. Suppose at the end of the year the stock has advanced to 163 and the client sells. The broker gets $16,300 for the stock and the client's ac- count would look somewhat as follows: Debit Credit. 100 ',or. Rails ® 158 ....$15,800 Brokerage ...... .... .. 25 Margins .... .... $ 3,160' Interest .... .... .. ... 758 40 Dividends .... .... ..... 800 100 Tor. Rails`sold .:.. .. 16,300 Brokerage .... .... .... 25 Cheque for balance ... 3,652 60 $20,260 00 520,260 So that the client receives back his mar- gins and about $500 of profit. Of course, in this example,' the client was quite fortunate. He had only put up about 31 points on the market price of the stock which, however, might havo de• alined that amount. But before it had gouo down very far the broker would have written a polite but firm note ask- ing for further margins, and the lower the price went the greater the amount of margin required: Finally, perhaps, the client would sell out at a substantial loss, as ho could not raise further mar- gins. Por, remember this, in speculat- ing on margin, the margin does not lim• it the risk, Legally you own the stock and the broker only loans you the money to pay for it, and keeps the stock as security. The fact that he in turn bor. rows from the banks does not alter this fact. And so, if your stock should drop down to nothing in value you would have to stand the loss and the broker could force' you to make good the amount through the law courts. You could, of course, limit your losses to a certain point, but that is seldom done, and is not - often satisfactory. Of course, had you been an investor and bought the stock to hold you would not have been worried by a drop in market price; for while the speculator sacrificed safety to prospect of appre- elation, the investor would not have overlooked such an important feature. Soft (.ringer Bread.—One cup of molasses, four tablespoons of melt• ed butter, one teaspoon of sodic, one cup of warm water, two cups of flour, one teaspoonful each of ginger an•cl cinnamon. Add two well beaten eggs the last things before baking. FAVORITE RECIPES, White Parfait. --Whites of three eggs, one cupful of sugar, one small cupful of water, one pint of cream, chopped almonds. Boil sugar and water until it threads. Pour over beaten whites and heat. Whea cold add dyhipped cream, nuts, cher- ries, or marshmallows cut in pieces. Pack or freeze as for maple mousse. Meat Loaf.—Three and one-half pounds of round steak, ground, two eggs, small cup of milk, one level teaspoonful of salt, one teaspoonful of pepper, one cupful of rolled cracker crumbs, a little sage; mix with hands, form in loaf, cover and bake one and one-half hours. Place pieces of butter on top and bake about'ten minutes and then pour in a teacup ofshot water. Stuffed Tomatoes.—Mix one-half pint of stale bread crumbs, one- half cup of finely chopped nuts, one .grated onion, one level teaspoon- ful of salt, a saltspoonful of pep- per, one tablespoonful of butter, melted. Cut the stem and from six tomatoes take out seeds' and centers, Stuff the tomatoes with the mixture and stand in a baking pan with a little water and bake in quick oven thirty minutes, bast- 111arhmallow Pudding. — One tablespoonful gelatin soaked in one-half 'cup of eold water one-half hour, whites of two eggs beaten thoroughly, add one cupful sugar. Fill up the cup containing the gela- tin with hot water. Add to the beaten whites of eggs and sugar, beat twenty minutes; flavor with grated pineapple or any desired fruit; mold and serve cold. This is excellent to serve with angel food cake. It should be eaten the day it is prepared. The above recipe will serve six or seven people. OLD-FASHIONED RECIPES. Spice Cake.—One egg, one cupful sour milk, one cupful sugar, one teaspoonful soda, one-half cupful of butter, two cupfuls of fiour, one ' teaspoonful of cinnamon, two tea- spoonfuls cloves, one teaspoonful of soda, one teaspoonful of vanilla. Chicken Pie.—Out up chicken; place in hotesvater enough to cover, as it boils away add more, so as to have enough for the pie and for plenty of gravy to • serve with it, and boil until tender. Linee, the sides of a, pan with a rich biscuit dough a quarter of an inch thick, then fill with the chicken and a thick gravy well seasoned with salt, popper and butter. Lay a few pieces of bacon in. Cover with a crust and bake in a moderate oven .one hour. Molasses Pie.—One cup of molas- ses, one egg, two tablespoons of nnnv, one tablespoon of butter. Make with one crust.