New Britain herald., 1925-08-13


 question of fact or information by writing to The Question Editor, New Britain Herald, Washington Bureau, 1922 New York avenue, Washington, D. C., enclosing two cents In stamps for reply. Medical, legal and marital advice cannot be given, nor can eX- tended research be under taken. All other questions will receive per- sonal reply. Unsigned requests can not be answered. All letters are conndential.-Edito
 c. Tn what fruits does one find the highest percentage of potassium
 A. Apricots, citron, lemon, musk melon, oranges, peaches pineapple and raspberries, Raisins have the highest percentage of all.
 Q. Is 1t proper for the initials of the bride or of the groom to be engraved on silver given them as gifts?
 A. IL is largely matter of choice whose initials are engraved on sll- yer although in the case of silver that it Is expected to hand down to future generations Of the family it Is usual to have the initials of the head of the family for the mono gram.
 Q. Of what does the territory known as "Greater New York" con- sist?
 A. Tn consists of five boroughs: Manhattan, the Bronx, Brooklyn, Queens, and Richmond (Staten ls- land). The consolidation was created by act of the state legislature in 1896, and the five horoughs in 1898.
 Q. Of what nationality is Gene Sarazen?
 A. Ifalian-AmeriCan. Q. What is the best material for d hedge? Is laurel good?
 A. Laurel does not make a good hedge. California privet, hemlocS, alsi Arbor vitae make good tall hedges.
 Q. Why is # that when the temperature is high, humid air feels hotter than dry air and that when the temperature is low, humid air feels colder than dry air?
 A. This seeming contradiction is explained as follows: When the temperature IS high our bodies lose heat largely, often mainly, by the evaporation of eXuded precipitation. If the air is dry, evaporation can occur rapidly, hence as rapidly dis pose of pcrspiration, and thereby carry off the heat of the body. If, on the other hand. the air is quite 1 humid, evaporation cannot occur rapidly, and the body is largely de- prived of this rapid means of get ting rid of it's surplus heat. Clearly Ithen, warm humid air feels hotter than dry air at the same tcmpera- ture, especially to one taking Vigor- we lose heat from our bodies large ly. often mainly, hy conduction Now our skins and Our clothing are poorer conductors of heat when dry than when more or less moist Hence, at the same temperature cold air feels colder when damr than when dry. There are other fac tors also that enter into this prob lem, but the ones mentioned arc the essential or controlling ones.
 Q. What is the difference be tween condensed and evaporatec milk?
 A. Both products are prepared by evaporation of q part of the wa ter from the milk, which concen trates the solids of the milk. Botl products are really condensed. bu : the one which inc trade calls "con densed milk" is preserved by add ing sugar to the milk before evap oratng part of the water and pre-
 serving hy heating after it is in tn
 final containnr.
 Q. What is the best method Q
 canning non acid vegetable lili ! corn, string beans, spinach, aspara
 gus, etc?
 A. The department of agricultur
 believes they should he proCessed C
 steamed, under pressure, at temper
 aturcs higher than can he obtaine
 in a water bath. The times an
 tcmporatur,s vary from 40 minute
 at 10 pounds pressure 10 so minute
 at Is pounds pressure for qua n glass jars varying with the kind ( !, vegetable.
 Q. In general what perccntae = of ones income should be used fC '' the different items in q budget ( = household expenditures? u A. No definite answor can q given as certain localities will r c qnire q larger proportion for foo IT some others for house rent; othe l. for fuel etc. but the following q,
 good approximate percentages fair
 appliCable to most localities: Foo Is 2O per cent; shelter, 25 per cen .e clothing, 15 10 20 per cent; opera IS ing, Is per cent: advancement, 2- to 20 per cent, and savings, 5 to
 per cent.
 Q. Are starchcs as fattenng 'h sugars?
 is 4. Sugar and starch are inte Ut changeahlo, both being carboh c. drates. In fact all starchcs a Id transformed into a sugar known d dextrose in the process of digestio IS Sugar and starch are identical 7e their chemical constitution but a ut different in form, just as water al ne ice are identical, except in form.