Milford chronicle., 1960-10-07
GOOD INTENTIONS AREN'T ENOUGH


Present efforts to revise the federal
wage-hOur law have two facets. One in
voles an increase in the minimum wage.
The other involves extending the cOverage
to some 100000 workers, largely employed.
in retailing, who have hitherto been exempt.
Numbers of people approve such pro-
posals as these on humanitarian grounds.
But what they fail to take into considera-
tion is that, in addition to promoting inf1a-
ton, the changes would in all likelihood
work to the severe disadvantage of the
groups they are supposed to help.
Taxpayers Dollar, a publication OF the
Chamber of Commerce of the United States,
puts the case this way: "The estimated inn
pact of the proposed legislation on the small
businessman the farmer, and on low. in
come marginal workers has convinced many
persons of the need to resist not only the
proposed rate increase but any effort to ex-
tend coverage to other classes of workers.
Apart from severe unemployment predicted
through any extension of cOverage, the in
flationary aspect of any increase has been
cited This would be reflected not only in the
increased cost of goods and services to the
Individual consumer but would add to the
cost of government. as we'll.
In other words, higher minimum wage
rates and broadened coverage would both re-
duce employment opportunity for the un-
skilled, youthful and marginal workers, and
increase their cost of living. They thus lose
twice-and these are the workers who can
least afford to lose. 1t seems to be case
where good intentions can't repeal natural
economic law.
A. TO DINE ON GRASS
Now there is new answer to the worlds
growing food problem; eat leaves and grass.
This solution may seem ridiculous in a coun-
try as dedicated to hamburgers, fried chick
ell, steak and ham as this one, but it may not
be as silly as it appears.
(, According to N w. Pirie, British bio
chemist many potential sources OF food are
either ignored, wasted or ineficiently used.
y Instead of burning or ploughing leaves un-
der or feeding them to cattle and getting
back about tenth of the protein, Pirie says,
"we should process the leaves mechanically
and get>half to two-thirds of the protein as
direct human food"
He confesses that the processed leaves
and grasses would have little or no flavor ap-
peal and would have to be eaten in many
different forms-cOmbined with flour for
bread and blended in many prepared foods.
But there is merit in his proposal, even so.
Putting protein into a cow, and then eating
the COW, represents a waste that cannot be
tolerated forever in our growing world.
Pirie maintains that micrO-organisms,
rather than meat-producing animals, will
Il
food. Half ton of bullock will make a
pound of protein" he says, ''but half ton
of yeast will make so tons and will need only
a few square yards to do it on"
The argument is logical. The world may
be forced to adopt its logic. Yet few gour-
NETS will rally to Prizes banner. Even to a
plain meat-and-potatoes man, the thought of
life without steaks and chops is grim indeed.
%>SoN<Z
THE FALL, MONTHS
We usher in Fall this year with most
of our attention fixed on politics, interna-
tional crises, and economic considerations.
But Fall is a time to reminisce, time
to enjoy nature and the outdoors, and time
of beauty in the fields and woods around us.
Perhaps the most pleasant weather of the
year occurs in the Fall, when cool, crisp days
come alive with the color of foliage in all
their brilliant dress.
Fall this year extends from the 22nd of
September until four days before Christmas,
on December 21st.
And in our Fall days, the nights will all
be longer than the days, process which al
ways begins at the autumnal equinox, and
on the 21st of December, the shortest day of
the year will be experienced.
Until September 22nd, the days were all
longer than the nights. One reason why Fall