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This newspaper page contains 12 articles. Subscribers can read the full text of each article.
Newspaper
The Chronicle Telegram
Location
Elyria, Ohio, United States of America
Date
Apr 06, 1936
Page
7
ILD Chronic arthritis is a chronic joint inflammation with drying of the synovial fluid and eventual stiffness. Infection elsewhere in the body often initiates the condition, with common sources including tonsils adenoids sinuses teeth and the GI tract.
The piece outlines how arthritis can stem from infections such as appendix or gall bladder inflammation, bodily shocks, surgeries, fatigue, fevers, and injuries. Cold exposure, wetness, and poor nutrition increase risk, especially among undernourished WPA workers. Onset can be sudden or gradual, affecting multiple joints in sequence with swelling, pain, and possible fever.
The article discusses how arthritis begins in one joint with gradual pain and stiffness, leading to deformity as muscles contract and the joint surface is destroyed. Treatment focuses on removing the underlying cause and early intervention, with vaccination from the patient’s infection source as a preferred method. It notes possible shortening of the leg if the socket is damaged and suggests X rays to diagnose causes. Dr Chrisman invites reader questions for his daily column.
The answer advises planning by selecting the dishes in advance when reserving the table. This avoids confusion and ensures all guests are served the same dinner, mirroring dining at home. It recommends preselecting meals for a large group rather than letting individuals order separately.
AXWELL ANDERSON has won many prizes for his plays remarking on a season crowned by New Fork crac as best of forms. The Pennsylvania native, age unknown, studied at the University of North Dakota and Stanford. His career spans teaching in English at Stanford and work on New York and San Francisco papers before writing What Price Glory with Lawrence Stallings. He and his wife have three sons. The piece notes his bespectacled look and black mustache. It also mentions health tips about babies and homemaking advice, including avoiding extreme baths and choosing proper fabrics for washing and wool handling.
A vintage beauty guide advises readers to assess skin texture, color, and makeup harmony before Easter. It covers cleansing, removing blackheads, selecting creams, toning, and choosing foundation and rouge to achieve a natural look. It emphasizes experimenting carefully with bases and avoiding obvious makeup when skin tone is uneven.
A reader asks how to tell if makeup and a new coat suit her. Advice highlights hair shape, color balance with skin and eyes, and choosing a plain coat with a back pelted style for slender effect, stressing personal judgment over fixed rules.
A kitchen note of egg recipes and serving ideas from Judit Aster. The piece lists egg friendly dishes for breakfast, lunch, dinner and supper, including omelets, baked peaches with meringue, Parisian eye salad and poached eggs with sauce. It provides recipe steps, ingredients and serving suggestions, with emphasis on versatile uses of eggs across meals.
A fashion column surveys 1836 trends in dresses, fabrics, and silhouettes. It notes frock shapes, peplums, taffeta overlays, and the evolving balance between elegance and personal expression in New York wardrobes, with attention to color, spacing, and modern touches.
In this column, Mrs. Martin ponders the grind of daily housework and interruptions that plague the home front. She compares today’s housewife with past generations and even the energetic First Lady, noting the unseen labor behind meals, housekeeping, and family care. Mrs. Roosevelt’s boundless energy is cited as a benchmark for managing-home and public life.
Harold searches for a blue shirt, his mother retrieves it and lectures him on neatness and keeping his garments in order. The scene argues for daily chores and property care as early training, noting military schooling and home discipline foster orderliness and responsibility.
A Sunday morning tip suggests serving fried noodles with broiled bacon or baked sausages. Cook noodles first in salted boiling water, then fry in butter. Unlike spaghetti or macaroni, noodles themselves are made with egg.
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