Banking reform sparks debate on new reserve system
The piece surveys President Wilson's proposed central bank and the federal reserve plan, arguing the reform aims to widen credit and curb panics. It notes the reserve banks would shift oversight from city bankers to local lenders, with drafts, rediscounts, and central data tracking to prevent overextension.
MENTIONED IN THIS ARTICLE
Wilson
Duffie
Cocerea
Alba
Dicker
Democratic ‘Congress
Wall Street
William McC. Martin
Federal Reserve Bank
Washington
Big Fallaiken
Federal Reserve Banks
Mar UN
Federal Reserve System
City Creditien
Housa
King Dangerovs
Little Rock
Tte Bank
Federal Reverve Bank
Wall Streets
Reserve Bank
Federal’ Reserve
National Bank
Financial Experts Declare New Reserve Bank System
A long, fragmentary report discusses proposed central bank reforms basing all credit on property value and restricting loans to viable ventures. It references Dr. Allen and Dr. Hush Gould and notes debates on nitrous oxide anesthesia versus scopolamine sleep, with hospital context and procedural details from an era medical discourse.
MENTIONED IN THIS ARTICLE
Tosan
Banka
Jidamentims
Dia
Cumberland Street
Herbert Allen
Wells Bisey
Des _clare
Reserve Bank
Allin
Hosnltad
Smithoda
Hompltal
Altenth
Yischedi
Estate of
Rales
Allen
Tyne
Training the Eyes for Observation on Hikes
A method to teach boys to observe nature. Keep a small diary noting trees, plants, rocks, and terrain. Have students describe what they saw and learned, reinforcing quick perception during field trips.
MENTIONED IN THIS ARTICLE
Dermaangat
Wisconsin dairy instructor on ice cream making process
A. C. Baer of the University of Wisconsin Dairy Husbandry and Ice Cream Making School notes that good ice cream requires freezing as well as pure materials. He explains that one gallon of ice cream uses three quarts of medium rich cream and one pound of something unspecified, highlighting material quality.
MENTIONED IN THIS ARTICLE
A. C. Baer
Esilege of Agriculture
University of Wisconsin
Dairy ice cream method from Wisconsin dairy research
Instructional guide from the University of Wisconsin on making ice cream. It describes freezing the mixture with ice and coarse salt, turning the dasher slowly for about five minutes, then refrigerating until the cream firms to a thick, smooth texture. Optional fruit flavoring and exact salt ice ratios are given, with notes on final hardening and serving texture.
Also Mentioned on This Page
Federal Reserve
Europe
Mew
Yatema
United States
Jean- Ury McAdoo
Houston
M Tle Central Bank
New York
Wallatreet
London
Servet i Rolla
Center
Davids
Coverright
iMcMartin
Wilig
Feduce
Ciettitessa
Redin
Ani
New York State
Pho
Elaine
Lee
Jayouc Aera
Dows
Grace
Wall
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