Baltimore and Ohio employees magazine (1912) (14575523027)

Identifier: baltimoreohioemp05balt (find matches)
Title: Baltimore and Ohio employees magazine
Year: 1912 (1910s)
Authors: Baltimore and Ohio employees magazine Baltimore and Ohio Railroad Company
Subjects: Baltimore and Ohio Railroad Company
Publisher: (Baltimore, Baltimore and Ohio Railroad)
Contributing Library: University of Maryland, College Park
Digitizing Sponsor: LYRASIS Members and Sloan Foundation



Text Appearing Before Image:
rrender his life while on the way tojoin the others. But he died a heros deathand the history of the nation is richer todaybecause of the sacrifice he made. Sandy Valley & Elkhorn Railway Correspondent, George Dixon, Chief Clerk Divisional Safety Committee H. R. Laughun Chairman A. W. White Supervisor M. & W. Department D. W. Blankenship Section Foreman S. H. Johnson Engineer E. E. Cassidy Fireman J. M. Moore Conductor Courtesy Offering a seat to the man who enters your office is not courtesy—thats duty. Listening to the grumblings, growlings and groanings of a bore without remonstrat-ing is not courtesy -thats forbearance. Courtesy is doing that which nothing under the sun makes you do but human kind-ness. Courtesy springs from the heart. If the mind prompt the action, there is a reason;if there be a reason it is not courtesy, for courtesy has no reason. Courtesy is good-will, and good-will is prompted by a heart full of love to be kind. —The Ainbosiodof, I1U l4Jwl %¥•
Text Appearing After Image:
THE FOOD SITUATION (No. 2 OF A SERIES) F^RANCE, Great Britain, Italy and Bel-* gium must now import sixty per cent, oftheir breadstuffs instead of the forty percent, they imported before the war. America must supply the greater part ofthis need. We can not send them cornbecause they have not enough mills togrind it. We can not send them cornmealbecause it spoils in shipping. The oats,rye, barley, etc., that we send will notsupport them unless mixed with wheat.WE MUST SEND THEM MORE WHEAT, and to do this WE MUST EAT LESSWHEAT BREAD. Have at least ONE WHEATLESS dayeach week and one WHEATLESS MEALeach day. By wheatless we mean eat nowheat products. Use corn, oats, rye, bar-ley, or mixed cereal breads, as wheatsaving breads. Order wheat bread from your baker atleast 24 hours in advance so that he willnot bake too much. Cut the loaf of breadon the table. Use all stale bread for toastor cooking. Eat less cake and pastry. THE UNITED STATES FOOD ADMINISTRATION asks you to getbehind our soldie