TH - Canada Southern Railway

24
Ernest Fisher, Terre Haute, ploye of the New York Central. Now,
after thirty years as Baggage Master
Retires from Big Four
at Seneca and fifty years as a New
RNEST FISHER, better known to York Central employe, Mr. Riley is
E his fellow workers as "Pete," retiring to a well-merited rest.
washed his last locomotive boiler at He started as a section hand on the
Duane Enginehouse, Terre Haute, Geneva-Lyons section which he helped
Ind., March 31, to build. Later he succeeded P. H.
after thirty-eight Burns as Baggage Master at Seneca
years of faithful Falls. Since that time, a local stat­
service on the Big istician has figured that "Patsy" has
Four Railroad. unloaded 153,000 trains and more than
Mr. Fisher was 2,500,000 parcels of baggage. He has
born in Germany, swept out the station 22,000 times and
March 13, 1858. built more than 8,200 fires to keep the
At the age of public warm.
t w e n t y-two he
came to America,
J. F. Eidmann Remains True to
locating in Terre
Haut e, on the
Road
banks of the HOUGH retired, John F. Eidmann
Wabash, where Twill still serve the New York Cen­
he has since made
tral. He writes:
Ernest Fisher his home.
"The New York
He started in the railroad game
Central will con­
with the old Vandalia Railroad in
tinue to have my
1882, and after seven years' service
active interest
with that road he came to the Big
and co-operation
Four, which was then known as the
and if at any
Indianapolis & St. Louis, in Septem­
time I find it posber,
1890, and he has been with this
sible to furnish
company ever since. During his serv­
information that
ice he has served as engine wiper,
will be of assist­
hostler and boiler washer.
ance in obtaining
Mr. Fisher has been a steady work­
business, I will
er and enjoyed good health. On the
make it a point to
day of his retirement he was present­
do so."
ed with a fine traveling bag and a
A native of
bouquet of flowers by his fellow J. F. Eidmann Kingston, N. Y.,
workers.
Mr. Eidmann entered railroad service
in 1885 on a construction train out of
"Patsy" Riley Leaves Service at
Kingston. During 1887 he was a
Seneca Falls
wiper on the Wallkill Valley Railroad
HEN Seneca Falls was a "wood­ and was later promoted to fireman.
Wing station" for locomotives, Pat­ In 1889, he transferred to the West
rick Riley was already a veteran em- Shore Railroad and has been on the
New York Central Lines Magazine for May, 1928
River Division as fireman and engineman
ever since. Mr. Eidmann makes
his home at 933 Danielson Street,
North Bergen, N. J.
West Shore Man Retires
ONRAD C. HEINECKE, Night
C Assistant Foreman in the Weehawken
Car Department on the River
Division, having
reached the age
of seventy years
on March 5, was
retired on pension
on March 31.
Mr. Heinecke
began his career
with the New
York Central as
a car cleaner
June 5, 1902, and
has had unbroken
service until the
date of his retirement.
He was
Conrad Heinecke advanced to car
repairer, then inspector, and on February
1, 1907, he was promoted to
Assistant Foreman and held this position
since.
On April 2 Mr. Heinecke was presented
with a wing arm chair, a watch
chain and a ten dollar gold piece by
his associates for which he thanked
the boys in his straightforward way,
admonishing them all to cling to the
Safety habit in the pursuit of their
duties.
She Never Saw One
Trying to be brutally frank to a
flapper, we told her that her hair
looked like a mop.
"What does a mop look like?" she
asked.
Forty-seven years of Big Four service were culminated In a triumphal trip from Peoria to Indianapolis April 1 when
Charles C. Carey, Englneman, drove a gaily bedecked engine on his farewell run before being retired at the age of seventy.
Friends, fellow employes and officers of the road greeted him as he left the Union Station at Peoria and again when he
pulled into his home city, Indianapolis. Conductor George Clark and Fireman L. Lawhorn, his team-mates on the trip,
are shown with him in the picture.
New York Central Lines Magazine for May, 1928 25
Eating T o Live B y Choosing Proper Foods
I
T was breakfast time. At the
table next to ours, in a famous
restaurant in Hollywood, a man
thought he was eating his breakfast—
which he was—but in so doing he was
also committing a crime. Not that
eating breakfast in general is to be
branded criminal, but in some instances
it is, and this was one of them.
The criminal was the man and the
victim was also himself.
"Some breakfast that baby's eating,"
commented the gentleman with
whom I was having a "breakfast conference."
"Do you suppose he'll eat
any lunch?"
"Yes," I replied without hesitation.
"And he'll probably choose a menu as
atrocious as the one he now is falling
upon."
I glanced over at the table again
and mentally noted the array of food.
A cereal was disappearing. Next
there was a stack of wheat cakes
which I watched the man smother in
rich syrup. There was toasted bread
made from wheat flour and on a platter
at his right there was a huge Tbone
steak. When I glanced over at
him fifteen minutes later he was swallowing
the last of the wheat cakes,
leaving the dishes in front of him
empty and clean. Then he rose and
walked away, blase and stupid, intoxicated
with food.
This business of eating has gradually
been undergoing a change until,
in the present era, it has been changed
from an elemental physiologic function
to a baneful vice. Instead of
eating to live many of us now live to
eat. That comment inspires a word
of counsel to those falling into the
latter class. It is: Eat heartily while
the chance is there for it won't last
long. The life insurance people know
that and act accordingly. Our crime
lies in eating too much of the wrong
things and none of the things that we
should eat.
Food for Fuel and Repair Work
But let us leave the unhappy subject
of the fate of those who eat their
way to heaven and instead discuss
some of the elemental facts concerning
this business of eating.
The original purpose is obvious
enough. We eat to stoke the fires of
life and to repair that which the wear
and tear of time have worn off. But
to do so intelligently we should know
something about the requirements
both as to quantity and quality. Most
of us know that it is quite easy to
choke a fire with too much fuel and
we also know that it is not feasible
to fire a furnace successfully with
sand or scraps of iron. The same
dogma applies in firing the human
furnace. If we want to extinguish
the fires of life we can choke them
with too much food, and unless we
feed them the right kind of fuels the
physiologic processes of life are not
going to carry on in a normal manner.
To discuss the quantity and
quality of food necessary for properly
carrying on the processes of life is
By Dr. G. Ellington Jorgenson
the purpose of this and the succeeding
articles.
Before it is possible intelligently to
discuss the quantity and balancing of
the food intake the various important
body requirements found in food must
be understood. Hence food qualities
will be discussed first.
The Five Types of Food
There are five important food factors
necessary for continuation of life.
They are carbohydrates, fats, proteins,
mineral substances and vitamins.
Added to that there is an important
state of body being which is
dependent upon the foods eaten. It
is the reaction of the tissues and tissue
fluids. Normally the fluids and
tissues of the body are and remain
within certain limits of alkalinity.
Any very marked.variation from this
arbitrary point of alkalinity is antagonistic
to life and may cause death.
Let us first consider the carbohydrates
and fats. The former are
composed of all the sugars and
starches; the latter are all the animal
and vegetable oils and fats found
in food. The role played by these
substances is to provide heat and energy.
In the process of burning in
the body they give off heat and energy.
Thus they are the power by which we
accomplish things and by which we
are kept warm.
In burning they are reduced mainly
to water and carbon dioxide. The latter
is an acid gas which we get rid of
by exhaling; in other words this waste
product is eliminated mainly through
the lungs. If the quantity of carbohydrates
and fats is equal to the
amount of energy and heat required,
a balance is struck. If we eat more
of these foods than we need for heat
and energy they are changed into fats
and stored in and upon the body.
Thus we gain in weight and become
fat.
The proteins are foods rich in nitrogen
and, in varying quantities,
phosphorus and sulphur. These foods
are composed of the meats, fish, eggs
and legumes (peas and beans). It is
from these foods that the body obtains
materials with which to repair
itself. Obviously a certain quantity
of these foods is necessary for maintaining
a normal body, and this quantity
varies, depending upon the oc-
The original Morrissanla Station on
the New York & Harlem Railroad,
from the photograph collection of
Randall Comfort.
cupation of the individual concerned.
The protein requirements of the body
are quite small; even in the face of
moderately strenuous exercise. In
fact, they are far less than what is
usually consumed by the average person
who eats meats or allied foods
three times a day.
As in the case of the carbohydrates
and fats, the proteins are reduced to
simpler compounds within the body.
That which is needed for repairing
the effects of time and work is used
and the residue burned, in the main,
into water and the respirable acid gas,
carbon dioxide. But, as also is the
case in the instance of carbohydrates
and fats (fats especially) there is
always some ash left over from the
proteins burned. Again we may, for
illustrative purposes, mention the old
family furnace. In firing a furnace
we have learned (in addition to the
patience-sapping monotony of wielding
a coal shovel) that although most
of the fuel burns into gases that flow
out through the chimney, there is always
a residue of ash left which must
be carried out. The same applies in
the burning of foods in the body.
There is always an ash residue left
over which must be cast off by the
body.
Minerals for the Human System
The mineral requirements of the
body are a subject that of late has
claimed the attention of many workers,
and there is still much to be
learned about the role of mineral salts
and the quantity necessary for maintaining
a normal body. But there is
already adequate evidence clearly to
prove that they are necessary. There
are a number of reasons, but there
are two reasons which the average
layman can readily understand. The
tissues and bones are composed of
highly complex substances in which
the inorganic elements such as iron,
sulphur, calcium, potassium, sodium,
iodine, phosphorus, etc., are important
component parts. That is one reason.
Another pertains to the reaction of
the body fluids and tissues. It has
previously been intimated that the tissue
fluids are kept at (or near) a
certain definite point of alkalinity.
This is maintained by the available
mineral salts.
The vitamins are substances concerning
which we as yet know little
save that they are absolutely essential
if the well-being of the body and its
growth are to be maintained. They
will be discussed more in detail a little
later.
The fixed point of alkalinity of the
tissues and tissue fluids, which has
previously been mentioned, can be
maintained if foodstuffs that are alkaline
in their end-ash products are consumed
in quantities to balance and
thus neutralize the acids produced by
foods that are acid in their end-ash
products.
With this brief discussion of the
various types of foods, food accessories,
their purpose and fate after
being consumed, we are now in position
to understand better a discussion