Small Racing 

 Automobiles 

 for Boys 



A boy can now have an automobile just suited to his size 



TO supply the demand for small run- 

 abouts for boys, a factory has 

 been built in Culver City, Cali- 

 fornia, where one-passenger cars are 

 made with a simple mechanism easily 

 mastered by a young driver. They are 

 good for a speed of twenty miles an hour 

 and can carry a weight of five hundred 

 pounds. 



The selected ash 

 frame is three by 

 one and one-half 

 inches, with bolted 

 angle-iron joints. 

 The suspension is 

 on four springs. A 

 two-cycle engine is 

 used, air-cooled, 

 governor control, 

 and the ignition is 

 by coil and batter- 

 ies. Power is trans- 

 mitted by a flat 

 belt. 



Every needless 

 feature is omitted 

 in order to make 

 a car which the small boy can learn 

 to run, without too many complicated 

 attachments to puzzle him. It was de- 

 signed by Pendleton, the inventor of the 

 electrical timing system of recording 

 speeds — a man who has always taken a 

 great interest in miniature racers. 



Watering the Oyster 



SOME fish dealers add fresh water to 

 oysters to increase their size. The 



Kvcry uiincccs^u;> 1 



so that a boy can take 



out the aid of a 



oyster when put in fresh water will 

 "drink" or absorb considerable water 

 and will increase in size in proportion. 

 As oysters are usually sold by the pint 

 or quart, any increase in their size due 

 to the addition of water enables the 

 dealer to fill the measure with a 

 smaller number of oysters. 



If four quarts of 

 oysters and one 

 quart of fresh water 

 are placed in a con- 

 tainer and the mix- 

 ture allowed to 

 stand for several 

 hours, there will 

 appear to be five 

 quarts of dry oys- 

 ters, for the con- 

 tainer will be full 

 and there will be 

 little or no water 

 in sight, as it is on 

 the inside of the 

 plump, succulent 

 looking oyster. The 

 a\'erage purchaser 

 has no meqns of detecting the addition <,f 

 water. The chemist, however, by de- 

 termining the amount of water in the 

 oyster and comparing it with the amount 

 that an oyster normally contains, can 

 readily detect the adulteration. 



Increasing the bulk with water is not 

 confined to shucked oysters. Some deal- 

 ers float the oysters for several hours 

 while vet in the shell in fresh water. 



.^.u.^ L.. eliminated 

 care of his car with- 

 garage-keeper 



581 



