International Bureau of Criminal Identification Urged
Maj Richard Sylvester proposes a United States run International Criminal Identification Bureau to track anarchists counterfeiters and dangerous criminals worldwide The plan would centralize data including photos measurements and names to aid police nationwide and abroad with annual costs under 10000 while benefiting Secret Service and enforcement agencies through a vast rogues gallery and shared records.
MENTIONED IN THIS ARTICLE
United States
Richard Sylvester
Fore
Washington
Tive
Maj
Sylvester
Maj. Sylvester
Knights of Art
Secret Service
Customs Pee
Sylvestér
Rees
Policie
International Association of Police Chiefa
Judiciary Committee
House of Representatives
National Bureau of Identification
War Department
United States_prisons
Post-office Department
Immigration Bureau
House
Congress
Bureau of
Bureau of the Post Office Inspectors Improves Cooperation
The post office inspectors and wardens of penitentiaries favor a tighter link with police authorities. A rapid information system via the bureau would allow immediate access to suspects through the government's telegraphic bureau, aiding capture of robbers, tramps, and escaping prisoners with printed proclamations to authorities worldwide.
MENTIONED IN THIS ARTICLE
Secret Service
Bolles
Boreau
Nis
Shanese
Plant forests to avert timber shortage in U S
Twenty years ago abundant forests in the United States supplied the world with wood for factories and railroads. John P. Brown, secretary of the International Society of Arboriculture, urges railroads to plant trees, citing Catalpa speciosa as a viable source. The society notes railroads adopting seed planting with expected benefits in twenty five years. The United States Historical Society supports arboriculture efforts and national reach.
MENTIONED IN THIS ARTICLE
John’ P. Brown
International’Society of Arboriculture
United States
Arboricultire
Vegetable cooking method and quality tips from bulletin
An agricultural bulletin outlines vegetable preparation and cooking. emphasizes blanching differences, using fresh produce, and stepwise cooking in a stewpan with salt and minimal water. Instructions cover heating, covering, ventilation, and when to stop cooking for best flavor and texture.
MENTIONED IN THIS ARTICLE
Ariy
Alor
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