File:The literary digest (1890) (14595624770).jpg

Identifier: literarydigest60newy (find matches)
Title: The literary digest
Year: 1890 (1890s)
Authors:
Subjects:
Publisher: New York : Funk & Wagnalls (etc.)
Contributing Library: Robarts - University of Toronto
Digitizing Sponsor: University of Toronto

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etter may beinserted without writing the entire bulletin again. As the keysare struck to produce the letters on the board, the same bulletinsare written on paper in the usual way, thus giving a completerecord of everything flashed. An interesting feature is therapidity with which the bulletins may be flashed. An ordinarybulletin may be written in ten seconds, the operator writing justas he would on any typewriter. As the operator can not seethe board as he works, a pilot board has been provided directlybefore him, consisting of sixty green light bulbs. When liestrikes a key, the action throws on the corresponding letter,which in turn lights the green bulb corresponding to the numberof the monogram in which the letter appears. For instance, ifhe strikes tliC A key, with the platen set at No. 1 position, theletter A will appear on the first monogram of the board andNo. 1 green light will burn. If it does not burn, the operatorknows that the letter did not appear, and he strikes it over.
Text Appearing After Image:
Courtesy of The Scientific Ainerieaa, New York. IT PRINTS ITS LETTERS AGAINST THE SKY IN LINES OF FLAME. that they are entirely absent. This is of interest, because,as the editor notes, in the final appeals of the advocates of beerfor a hearing in defense of their claims, considerable emphasishas been given to the nutrient properties of the brewed maltbeverages. He says: As cereals form the basis for the production of beer, theadvertising specialist has hit on the clever device of calling thisfluid liquid bread. No cogent reason is given, however,why one should depart from the time-hOnored custom of con-suming bread prepared in the more substantial form of a non-alcoholic loaf. The discoverj^ that the dietetic value of a food-product cannot be determined solely by reference to its calorific value or itscontent of long-recognized nutrients has introduced new criteriainto the study of nutrition. With the recognition of qualitydistinctions in proteins and the existence of vitamins has co

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