anaheim-gazette 1921-08-04

FINANCING ELECTRICAL DEVELOPMENT IN STATE Assurances that California can finance the stupendous electrical development needed to take care of the state's demand for power that is not now being met, have been given the senate committee on banking and currency by Arthur S. Bent, of Los Angeles. Bent estimated that all of the potential electrical energy in California will be needed within the next 10 years especially if the steam railroad electrify their lines as is now contemplated. Without railroad electrification the entire power resources of the state will be absorbed in 15 years, Bent said. The cost of this gigantic development Bent estimated at $750,000,000, but the finances can be arranged, he said, with an enlightened public opinion and helpful federal and state legislation. Bent said: "It is pretty widely agreed that the Pacific coast is to be the center of the greatest drama of history. In that favored and portentious region, lies 50 per cent of the hydro-electric possibilities of the country. When we should be conserving and preparing this strategic region for its great destiny, we are wasting its resource and tearing down its defenses." "In my own state of California we have one million horsepower developed and digested, and during the war this was all pooled by inter-communication and is now available at practically every point in the state. This is good. But we have at the same time three million of potential power not touched, and this is bad. The situation with us is acute. We are burning the precious oil which should be saved for our navy and marine, and still we are short of power. We have burned down our houses to warm our hands. We have been the 'Coal Oil Johnny' of HOME-MADE CHEESE GOOD DISH THAT KEEPS Those Who Have Surplus Milk Can Make Cheese With Little Trouble American or Cheddar type cheese is palatable, rich in food value, and it may be kept for long periods without refrigeration. Every housewife knows of a number of palatable dishes made from cheese which serve as a change in the ordinary diet. As it may be made at any time of the year where there is a surplus of milk, cheese making offers an exceptionally advantageous means of conserving for later use milk which might otherwise be wasted, suggest specialists in the United States department of agriculture. Approximately five or six hours are required from the time the milk is placed in the vat for heating until the cheese is put into the hoop for final pressing, and during that time it is not necessary for the operator to give it his entire attention. From this point until the end of two weeks only a few minutes each day are required to turn the cheese. After that time the cheeses is turned only twice a week until fully cured. Best results have been obtained in regions where the nights are cool throughout the summer and where cool water may be obtained. Approximately 10 1:2 pounds of cheese are obtained from 100 pounds, or 11 2:3 gallons, of milk containing 4 percent butter mat. It is important to have fresh clean, whole milk for cheese-making. If milk is to be kept over night, it should be cooled to a temperature of 60 degrees F. or lower, and held at that temperature until used. The milk should not be held more than 12 hours, as it is very important that it be perfectly sweet. A wash boiler, large kettle, or tub may be used for cheese-making, but if cheese is to be made frequently a regular cheese vat is more satisfactory. THE TRADITION A professor lies that the who are reared that makes them reliant. He has primitive things background. He with his four things so that once with ever grows on a farm about their barefooted whale and they have ing through the been given the quaintance wild life. He says with girls, if up to his theory he make them. The reasons marily to give the primitive nature interesting, lie in his classes city-bred, did man yof the unable to pict New England Such things world. Yet, it comprehends nature unless accidents that surpass day. What the Boiler privately with Scout movement same line, then tensively, for the oncoming ideas held by exclusively. To demonstrate craft, in his rearing food and livation before warrior. The this was all pooled by inter-communication and is now available at practically every point in the state. This is good. But we have at the same time three million of potential power not touched, and this is bad. The situation with us is acute. We are burning the precious oil which should be saved for our navy and marine, and still we are short of power. We have burned down our houses to warm our hands. We have been the 'Coal Oil Johnny' of the nations, scattering in a few hours the accumulated natural wealth of ages. And now the end of our priceless legacy is in sight. Our forests are dwindling and we have not replanted them. We count the coal left in our cellar. We are already wondering what we are going to do for gasoline and for lubricating oil. Germany might have lost the war for want of lubricants. And yet we burn and burn and burn, while 50 million of horsepower runs continually to waste. Gentlemen, that awful fire burning day, and night should be put out. The great army of men who feed it should be disbanded and their energy harnessed to that of the water and the soil, be turned from destruction of production. "Roughly, it takes 1000 tons of coal per hour to develop a million kilowatt hours of energy. Disregarding the waste of irrecoverable coal, just consider the army of miners required to produce it. Yet three million kilowatt hours can be developed by the Colorado river alone in only 110 miles of its course. The same energy that the labor of one man produces by water, requires 16 men to produce by fuel. There's a 16 to 1 idea well worth our consideration. "Just think! In the United States this very 24 hours and 43 million horsopower was developed with our precious fuel, while 52 million hydrohorsepower slipped by us unharnessed into the seas. And of the labor involved in this production, 15-16 was wasted. That waste meant roughly, eight hours each for 10,000 men and this means interest on a capital of 300 million dollars. And even this takes no account of the fact that a large percentage of the transportation power of our railways is expended to haul coal for their own use." SOW TURNIPS IN GARDEN TO FOLLOW EARLY VEGETABLES A wash boiler, large kettle, or tub may be used for cheese-making, but if cheese is to be made frequently a regular cheese vat is more satisfactory. A cheese vat is so constructed that hot or cold water may be circulated around the milk for regulating the temperature. Control of temperature throughout the manufacturing process is essential. A good thermometer, therefore, should be used. The milk is heated in the vat, or wash boiler, to a temperature of 86 degrees F., at which it is held until after the curd has been cut. Cheese made without the addition of coloring matter is light yellow or straw color; if a deeper shade of yellow is desired, a small quantity of coloring is put in the milk. Regular cheeses color should be used, and not butter color, as the latter colors the fat but not the curd. Rennett is added ni the proportion of one-third ounce, or two teaspoons, to 100 pounds of milk. First dilute the rennet with a pint of cold water, then stir it thoroughly, and leave the milk and container undisturbed for 30 minutes. Cut the curd when sufficiently firm; do not crush or break it. Stir the curd gently from 15 to 20 minutes. Heat it at the rate of 2 degrees F in 5 minutes until the temperature reaches 100 degrees F. Stir while heating. Allow the curd to remain in the whey at 100 degrees F. until firm and until enough acid has developed. Do not let the curd mat together. Sufficient acid has developed when the curd applied to a hot iron will form strings one-fourth to one-half inch long. The curb ls firm enough if a handful of it pressed together between the hands falls apart readily when the pressure ls released. Draw off the whey and put the curd on a draining rack which has been covered with a muslin cloth. Do not let the curd form into pieces larger than a hickory nut. Keep the curd warm while on the rack. When the cord forms strings from three-fourths t oone inch long on a hot iron, add salt at the rate of 3 ounces for 10 pounds of curd. Have the curd at a temperature of about 85 degrees cent butter mat. It is important to have fresh clean, whole milk for cheese-making. If milk is to be kept over night, it should be cooled to a temperature of 60 degrees F. or lower, and held at that temperature until used. The milk should not be held more than 12 hours, as it is very important that it be perfectly sweet. A wash boiler, large kettle, or tub may be used for cheese-making, but if cheese is to be made frequently a regular cheese vat is more satisfactory. A cheese vat is so constructed that hot or cold water may be circulated around the milk for regulating the temperature. Control of temperature throughout the manufacturing process is essential. A good thermometer, therefore, should be used. The milk is heated in the vat, or wash boiler, to a temperature of 86 degrees F., at which it is held until after the curd has been cut. Cheese made without the addition of coloring matter is light yellow or straw color; if a deeper shade of yellow is desired, a small quantity of coloring is put in the milk. Regular cheeses color should be used, and not butter color, as the latter colors the fat but not the curd. Rennett is added ni the proportion of one-third ounce, or two teaspoons, to 100 pounds of milk. First dilute the rennet with a pint of cold water, then stir it in thoroughly, and leave the milk and container undisturbed for 30 minutes. Cut the curd when sufficiently firm; do not crush or break it. Stir the curd gently from 15 to 20 minutes. Heat it at the rate of 2 degrees F in 5 minutes until the temperature reaches 100 degrees F. Stir while heating. Allow the curd to remain in the whey at 100 degrees F. until firm and until enough acid has developed. Do not let the curd mat together. Sufficient acid has developed when the curd applied to a hot iron will form strings one-fourth to one-half inch long. The curb ls firm enough if a handful of it pressed together between the hands falls apart readily when the pressure ls released. Draw off the whey and put the curd on a draining rack which has been covered with a muslin cloth. Do not let the curd form into pieces larger than a hickory nut. Keep the curd warm while on the rack. When the cord forms strings from three-fourths t oone inch long on a hot iron, add salt at the rate of 3 ounces for 10 pounds of curd. Have the curd at a temperature of about 85 degrees cent butter mat. It is important to have fresh clean, whole milk for cheese-making. If milk is to be kept over night, it should be cooled to a temperature of 60 degrees F. or lower, and held at that temperature until used. The milk should not be held more than 12 hours, as it is very important that it be perfectly sweet. A wash boiler, large kettle, or tub may be used for cheese-making, but if cheese is to be made frequently a regular cheese vat is more satisfactory. A cheese vat is so constructed that hot or cold water may be circulated around the milk for regulating the temperature. Control of temperature throughout the manufacturing process is essential. A good thermometer, therefore, should be used. The milk is heated in the vat, or wash boiler, to a temperature of 86 degrees F., at which it is held until after the curd has been cut. Cheese made without the addition of coloring matter is light yellow or straw color; if a deeper shade of yellow is desired, a small quantity of coloring is put in the milk. Regular cheeses color should be used, and not butter color, as the latter colors the fat but not the curd. Rennett is added ni the proportion of one-third ounce, or two teaspoons, to 100 pounds of milk. First dilute the rennet with a pint of cold water, then stir it in thoroughly, and leave the milk and container undisturbed for 30 minutes. Cut the curd when sufficiently firm; do not crush or break it. Stir the curd gently from 15 to 20 minutes. Heat it at the rate of 2 degrees F in 5 minutes until the temperature reaches 100 degrees F. Stir while heating. Allow tha SOW TURNIPS IN GARDEN TO FOLLOW EARLY VEGETABLES As a crop to utilize garden space after early vegetables have been harvested, nothing is better than the turnip. Turnips should be planted in most parts of the country about July 25, but in the extremes south as late as the last of August and can be left in the ground until after several light frosts or all winter in the south. They are useful as a table vegetable and to a limited extent will supply the place of potatoes. It is the general opinion of specialists of the United States department of agriculture that the American public could consume many more turnips than it does, a fact of particular interest this year when there seems every indication of a curtailed potato crop. For field sowing, turnips are usually broadcasted. The particular requirement is a reasonably rich soil finely raked and leveled off to avoid water collecting in pools. The seed should be sowed sparingly. One homely rule is to take the quantity which seems sufficient and divide it in half. After the roots have been scattered on the surface of the ground, they should be well dried in. This may be done by dragging a piece of brush over the ground. The surface should be well smoothed. It is a good plan to sow turnips just after a rain, giving them opportunity to sprout before a crust forms. After sowing they will need little attention until harvest. When the cord forms strings from three-fourths to one inch long on a hot iron, add salt at the rate of 3 ounces for 10 pounds of curd. Have the curd at a temperature of about 85 degrees F. Put it in a hoop lined with cheesecloth and apply pressure gently. Cheese hoops may be obtained from dairy supply houses. The cheesecloth is left on the finished cheese. After one and one-half hours the cheese should be taken out and dressed, that is, all wrinkles are taken out of the cheesecloth which covers it. When the cheese has been properly dressed it should be put back in the press and full pressure applied for 24 hours. Then the cheese is ready for the curing room, where it remains at a temperature between 50 and 60 degrees F, for two weeks. The cheese should be turned daily in the curing room until it is paraffined to prevent it from drying too much, and also to prevent molding. The paraffin is heated to a temperature of 240 degrees F, and the cheese cheese rolled in it. After this has been done, the cheese need be turned only twice a week. Cheese may be cured enough to be eaten when six weeks old; the flavor, of course, is then quite mild. Farmers' Bulletin 1191, Making American Cheese on the Farm, gives many details of the process and equipment for cheese making. The ancients knew the value of bathing. There ought to be more ants now. THE TRAINING OF YOUTH A professor in Boston university believes that the youth of this generation who are reared in the city lose much that makes them resourceful and self-reliant. He thinks that the elemental, primitive things of life are needed as a background. In carrying out his ideas with his four sons he has arranged things so that they have had experience with everything that lives and grows on a farm and in the woods about their home. They have gone barefooted while fishing in summer and they have trapped in winter, wading through the snows. They have been given the fullest possible acquaintance with animal and vegetable life. He says he would do the same with girls, if he had them. According to his theory such training is needed to make them alert and hardy. The reasons that prompted him primarily to give his sons instructions in the primitive things of life are not less interesting. In studying "Snowbound" in his classes he found that his pupils, city-bred, did not know the meaning or man of the terms used. They were unable to picture in the mind's eye a New England farm on a winter's night. Such things were not a part of their world. Yet, it is true that one cannot comprehend much of our best literature unless acquainted with the conditions that surround life in an earlier day. What the Boston professor practiced privately with his own sons, the Boy Scout movement is doing on much the same line, though perhaps not so extensively, for thousands of youth of the oncoming generation, so that the ideas held by the professor are not his exclusively. The Indian youth had to demonstrate his capability in woodcraft, in his resourcefulness in obtaining food and his ability to endure privation before he was admitted as a warrior. The Boy Scouts are taught to PROTECT WALNUTS That Bret Harte was right when he declared, "We are ruined by Chinese cheap labor," is indicated by the fact that the orient is selling walnut meats in New York and San Francisco for exactly the cost of shelling and packing them in southern California. This vital point is brought out by Carlyle Thorpe, general manager of the California Walnut Growers' association, in backing his protest against the walnut tariff established by the ways and means committee in the Fordney emergency tariff bill. Mr. Thorpe contends that unless the bill is amended in such a way as to afford the walnut growers of this state adequate protection from foreign competition the $100,000,000 walnut industry of California will face destruction. As established in the Fordney bill, the tariff for shelled walnuts would be five cents per pound, with two and one-half cents tariff on unshelled walnuts. This tariff, Mr. Thorpe insists, is not sufficient to offset the advantage enjoyed by orientals and Europeans in the matter of producing walnuts. In southern California walnuts are intensely cultivated on valuable land. In China, Manchuria, Italy and France they grow on hillsides, in back yards or along roadsides. The cost of harvesting them in the far east is ridiculously low. According to economists who have made a study of foreign labor conditions, most of the nut meats which are shipped to this country are handled by decrepit old men and women who crack and sort them for less than two cents per pound. California laws require that women in the walnut by-product factories be paid $16 per week. This runs the cost of sorting and packing up to 20 cents per pound, which Mr. Thorpe says, is the price at which foreign meats are now being sold here. But the Automobile Club of Southern California seems determined to continue to wage its warfare and this paper rises to remark that it is about time to quit; to acknowledge mistakes; to accept the situation as it is and plan for the future; time to quit criminations and recriminations; time just to take a fresh start and for all the big, fine men who are aligned on both sides of this controversy to forget the past, live in the present and plan for the future. The automobile clubs have themselves done a few things they might well have left undone, and any member of the recent legislature does not listen with open ears to the criticisms of anyone. They have made their mistakes; the highway commission has made its mistakes. The thing to do is to forget them both and get down to constructive work. Quarreling never got anyone anywhere and this controversy has gotten down to the plan of a quarrel and to some misrepresentation. The Facts prints today a part of the answer of the highway commission to the latest charges of the automobile club. We must say the commission treats the situation in a dignified manner, which is very much to its credit. RAPS THE NEW DEER SEASON DATES IN STATE Strong and tough deer will be the reward of huntsmen who bag game in districts Nos. 3 and 4, in the opinion of W.D. Adkinson, deputy game warden. His opinion is based on the lateness of the opening of thе deer season nineteen two districts. In No. 3 the opening date is August 1, last Monday, and it will be legal to kill bucks until sunset of September 14. In No. 4 the season will be from September 15 to October 15. Orange county is in the latter district. ORANGE COUNTY VALENCIAS The standing of Orange county as a producer of valencia oranges is being lifted a notch or two year by year. This is revealed in a 32-page bulletin on California agriculture just received from the census bureau. The fact that Orange county had a great number of orchards in the first and second year of bearing is responsible for the fact that the per tree production in Orange county in 1919, as shown by the 1920 census figures, was lower than the Los Angeles per tree production. The federal census shows the average production per orange tree in San Bernardino county as 2.2 boxes, in Los Angeles county as 3.2 boxes, Orange 2.4 boxes, Riverside 1.4 boxes and Tulare 1 box. The average ages of the trees are probably responsible, to a large extent, for the differences in the tree production. The census says that in 1919 San Bernardino county produced 5,102,958 boxes of oranges from 2,334,245 trees of bearing age. Los Angeles produced 8,240,673 boxes from 2,264,172 trees of bearing age, says the report. Orange county produced 3,486,304 boxes from 1,434,078 trees. Riverside 1,494,602 boxes from 1,047,343 trees. Tulare county 2,107,974 boxes from 2,041,277 trees. The production in the state was 21,-628,444 boxes from 10,297,593 trees of bearing age, a state average of 2.1 boxes to a tree. The lemon figures are: San Bernardino, 802,086 boxes from 293,499 trees, or 2.8 boxes per tree; Orange, made a study of foreign labor conditions, most of the nut meats which are shipped to this country are handled by decrepit old men and women who crack and sort them for less than two cents per pound. California laws require that women in the walnut by-product factories be paid $16 per week. This runs the cost of sorting and packing up to 20 cents per pound, which Mr. Thorpe says, is the price at which foreign meats are now being sold here. In discussing the tariff for citrus fruits the ways and means committee recently ttk into serious consideration the advantage enjoyed by Italian and Sicilian competitors who are able to cultivate, harvest and pack their crops for an insignificant part of the cost of producing oranges and lemons in this country. Experts on tariff were agreed that the only fair basis upon which to establish the new tariff was one which would offset the differential in cost of production. “If that principle were applied by the ways and means committee to the walnut business, California would undoubtedly be given a tariff of four cents per pound on unshelled and 12 to 15 cents per pound on shelled walnuts,” says Mr. Thorpe. “The tariff proposed in the Fordney bill, when we deduct the cent a pound increase in freight rates, is even less than the old Phayne-Aldrich tariff bill allowed the California walnut industry.” The ridiculous features of the Fordney bill are pointed out by Mr. Thorpe, who calls attention to the fact that a tariff of three cents per pound is placed upon unshelled peanuts while walnuts are only given a tariff of two and one-half cents. This, despite the fact that 38,829,395 pounds of foreign walnuts came in the United States in 1920. This is dangerously close to the total tonnage produced by California. “It must be taken into consideration by our congressmen and senators.” THE HIGHWAY DISCUSSION Lyman M. King, editor of the Redlands Facts, is serving his second term in the state senate and has had unusual opportunities as a member of that body to know the highway situation in the state. In a recent editorial in his paper he holds decidedly to the view that the present attacks on the state highway commission, fostered by the automobile clubs of the state, are not making for progress in highway matters. Admitting that some mistakes ward of huntsmen who bag game in district Nos. 3 and 4, in the opinion of W. D. Adkinson, deputy game warden. His opinion is based on the lateness of the opening of th deer season nineteen two districts. In No. 3 the opening date is August 1, last Monday, and it will be legal to kill bucks until sunset of September 14. In No. 4 the season will be from September 15 to October 15. Orange county is in the latter district. The open seasons have been placed a little late for the best results, so far as the quality of the meat is concerned, according to Adkinson. “The opening dates named for these two districts might be all right for the mountainous sections of the state,” said Adkinson, “for conditions there differ, but in the coast sections the animals are restlessly moving from one locality to another and are thinner than at any other season. In addition, the new dates throw the open season practically at the beginning of the deer breeding season, when the meat is strong and more or less tough. “I venture to say that in the closing days of the season there will be a number of animals killed whose meat will be absolutely unfit for food.” Opening of the season in the third district a month in advance of the fourth, means that many hunters from Orange county and other counties in the district will go to the north district for their early hunting. The deer slaying forces of the state will concentrate on up-coast district for a full month. The special portions of No. 3 district where the deer may be found in greatest numbers are in sections of Santa Cruz, Monterey, San Luis Obispo, Santa Barbara and Ventura counties. During the season any huntsman may take the limit of two bucks, but no does, fawns nor single spike, bucks may be taken nor any venise noffered for sale. In the opinion of Adkinson the game laws are practically dictated by delegations from the larger cities who know very little of real conditions of the region and make th season divisions without that information and knowledge that should direct them in framing game laws. GIRL BURGLARS Two pretty Mexican girls, Margarita Vega, 18. and Luca De Torrri, 20., bearing age, says the report. Orange county produced 3,486,304 boxes from 1,434,078 trees. Riverside county 2,107,974 boxes from 2,041,277 trees. The production in the state was 21,-628,444 boxes from 10,297,593 trees of bearing age, a state average of 2.1 boxes to a tree. The lemon figures are: San Bernardino, 802,086 boxes from 293,499 trees, or 2.8 boxes per tree; Orange, 868,773 boxes from 490,204 trees, or 1.8 boxes per tree; Riverside, 689,383 boxes from 320,066 trees, or 2 boxes per tree; Los Angeles, 2,147,900 boxes from 829,286 trees, or 2.5 boxes per tree; Ventura county, 840,188 boxes from 207,369 trees, or 2 boxes per tree; San Diego county, 813,365 boxes from 278,480 trees, or 2.9 boxes per tree. The census shows a vast quantity of citrus lands were not yet bearing in 1920. Orange county leads and most of its 728,140 unbearing trees are valenclas. Other figures are: San Bernardino, 380,659 trees; Riverside, 134,653 trees; Los Angeles, 549,361 trees; Tulare, 527,294 trees. With lemons, the unbearing trees number: San Bernardino, 100,508; Orange, 72,219; Riverside, 72,212; Los Angeles, 226,265. WHAT NEXT? An Irishman visiting a friend in the hospital began to take an interest in the other patients. "What are you in here for?" he asked one. "I've got tonsillitis, and I've got to have my tonsils out," was the answer. "And you?" he asked another. "I've got blood poisoning in the arm, and they're going to cut it off," was the reply. "Heaven!" said Pat, in horror. "this alnt no place for me. I've got a cold in my head. I guess I'll be going." Lyman M. King, editor of the Redlands Facts, is serving his second term in the state senate and has had unusual opportunities as a member of that body to know the highway situation in the state. In a recent editorial in his paper he holds decidedly to the view that the present attacks on the state highway commission, fostered by the automobile clubs of the state, are not making for progress in highway matters. Admitting that some mistakes have been made by the commission the best plan is to forget them and go forward with a constructive program for the future. In general Senator King believes the highway commission makes out a better case than do the auto clubs. He says: The automobile clubs of California, southern California and northern, have been waging war on the California highway commission for many months. The last specimen of it was given to the public a few days ago through the columns of the Los Angeles Times, in which assertions were made as to the failure of the highway commission to do many things that it should do, and of faultily doing many things it does do. These allegations were accompanied by photographs of several pieces of pavement which have "gone bad" and rather generous charges were made of general failure on the part of the highway commission. This paper has tried to keep out of the discussion because it realized that the automobile clubs have done many fine things, and are still doing them for motorists in general; because the highway commission has administered an immense sum of money faithfully and well intelligently honestly. Not without mistakes of course. It was hoped the warring bodies would "forget it." GIRL BURGLARS Two pretty Mexican girls, Margarita Vega, 18, and Luca De Torri, 20, and Rurolo Martinez, 19, are prisoners in the county jail in default of $1000 ball each following their arraignment before Justice of the Peace Cox on a charge of robbing the Parson's general merchandise store at Talbert on the night of July 13. Each of the prisoners was arraigned separately, the young man being brought in first. All pleaded not guilty and their trials were set for August 24 at 2 p.m. The elder of the two girls told the court that she is married and that her husband is in Mexico. She said she has a job in San Bernardino and is supporting her baby. It is understood that the other two live in Artesia. They admit having been in Talbert on the day of the robbery but flatly deny that they had anything to do with it. Authorities claim that some or the loot taken from the Parson's store was found in possession of the trio. The two girls were attractively dressed and it was intimated in court that they were wearing clothing taken from the store. With the disclosure of the robbery of the store J.G. Parsons and a deputy sheriff found footprints of a woman about the place. The loot taken was valued at approximately $300. WE HAVE The Best Meats Money can buy. Fresh fish caught fresh from the ocean. SANITARY MARKET L. A. MILLER, Prop. 116 East Center Street, Anaheim 118 West Chartres Kneip's Market The House of Bargains Just Follow the Crowd Open on Saturday Until 9 O'Clock P.M. Open on Saturday Until 9 O'Clock P.M. INVEST DIRECT TO PAY YOU 8 PER CENT A YEAR When you invest in our Preferred Stock YOU assist in building up this community. YOU invest your money in substantial properties devoted to useful public service where you can watch your investment closely. YOUR cash return comes direct to you by mail every ninety days. YOU can purchase on easy installments and receive 8 per cent interest direct on your installment payments. A SOUND 8 PER CENT INVESTMENT 220 E. Center ANAHEIM Phone 166 Southern Counties Gas Company OF CALIFORNIA WAS MAN OF FEW WORDS When J. K. Paulding was secretary of the navy he wrote to the postmaster of a small village in the south as follows: "Sir: This department MOUNTAINS OF SUNRISE I've seen the first tip of the morning sun Over the eastern hills. I've seen the last glow of the setting WAS MAN OF FEW WORDS When J. K. Paulding was secretary of the navy he wrote to the postmaster of a small village in the south as follows: "Sir: This department wishes to know how far the Tomblbee river runs up." The answer came back: "It runs down." The postmaster general was informed of the affair, and failed to see the humor of it. He wrote a letter to the postmaster that said: "Sir: Your appointment as postmaster is hereby revoked. You will turn over funds et cetera pertaining to you office to your successor." In no wise put out the postmaster once more took up his pen, and the postmaster general received this: "The revenue for this office for the quarter ending September 30 has been 65 cents; its expenditures, same period, for candles and twine, 85 cents. Please instruct my-successor to adjust balance." NOTICE BOARD OF EQUALIZATION Notice is hereby given that the Board of Trustees of the City of Anaheim will sit as a Board of Equalization at the City Hall on MONDAY, AUGUST 8, 1924, at 10 o'clock in the forenoon of said day, and will continue in session from day to day until the returns of the assessor have been rectified. EDWARD B. MERRITT, City Clerk. MOUNTAINS OF SUNRISE I've seen the first tip of the morning sun Over the eastern hills. I've seen the last glow of the setting one, Sight of a hundred thrills. But all of the sights that I've ever seen Never excelled the one Of mountains afar in a mystic sheen. Blushing before the sun. The mountains of dawn, with their darker blues Turned to a lovely pink, Are fairyland mountains of magic hues, Guarding the daylight's brink. The mountains of sunrise with tints of gold Brightening all the rose, I love; though their hearts are a bitter cold, Beauty upon them glows. GOING DOWN! A Scotchman who was notorious as a skeptic had erected a massive mausoleum for his final rest and one day he observed an elder of the kirk gazing at it. "Strong place that, he David" he said. "It's tak a mon some time tae false up oot o' that at the day o' judgment." "Hoot mon," said David, "ye can gie yersel little fash aboot raisin' when that day comes. They'll tak the bootom oot o' it and let you fa" doon."