AV Geeks 16mm Lunch 4-30-2026

I don't think many of us realize the years of skill and the labor that go into the making of fine ware. So, for a permanent record, I took this film as I went through the Why, you took motion pictures. >> Exactly. And in about 2 seconds, we'll have them on the screen. I don't think [music] many of us realize the years of skill and the labor that go into the making of fine ware. So, for a permanent record, I took this film as I went through the Why, you took motion pictures. >> Exactly. And in about 2 seconds, we'll have them on the screen. I don't think many of us realize the years of skill and the labor that go into the making of fine ware. So, for a permanent record, I took this film as I went through the Why, you took motion pictures. >> Exactly. And in about 2 seconds, we'll have them on the screen. I don't think many of us realize the years of skill and the labor that go into the making of fine ware. So, for a permanent record, I took this film as I went through the Why, you took motion pictures. >> Exactly. And in about 2 seconds, we'll have them on the screen. I don't think many of us realize the years of skill and the labor that go into the making of fine ware. So, for a permanent record, I took this film as I went through the Why, you took motion pictures. >> Exactly. And in about 2 seconds, we'll have them on the screen. I don't think many [music] of us realize the years of skill and the labor that go into the making of fine ware. So, for a permanent record, I took this film as I went through the Why, you took motion pictures. >> Exactly. And in about 2 seconds, we'll have them on the screen. I don't think many of us realize the years of skill and the labor that go into the making of fine ware. So, for a permanent record, I took this film as I [music] went through the Why, you took motion pictures. >> Exactly. And in about 2 seconds, we'll have them on the screen. I don't think many of us realize the years of skill and the labor that go into the making of fine ware. So, for a permanent record, I took this film as I went through the Why, you took motion pictures. >> Exactly. And in about 2 seconds, we'll have them on the screen. I don't think many of us realize the years of skill and the labor that go into the making of fine ware. So, for a permanent record, I took this film as I went through the Why, you took motion pictures. >> Exactly. And in about 2 seconds, we'll have them on the screen. I don't think many of us realize the years of skill and the labor that go into the making of fine ware. So, for a permanent record, I took this film as I went through the >> [music] >> Why, you took motion pictures. >> Exactly. And in about 2 seconds, we'll have them on the screen. I don't think many of us realize the [music] years of skill and the labor that go into the making of fine ware. So, for a permanent record, I took this film as I went through the Why, you took motion pictures. >> Exactly. And in about 2 seconds, we'll have them on the screen. I don't think many of us realize the years of skill and the labor that go into the making of fine ware. So, for a permanent record, I took this film as I went through the Why, you took motion pictures. >> Exactly. And in about 2 seconds, we'll have them on the screen. I don't think of us realize the years of skill and the labor that go into the making of fine ware. So, for a permanent record, I took this film as I went through the >> [music] >> Why, you took motion pictures. >> Exactly. And in about 2 seconds, we'll have them on the screen. I don't think many of us realize the years of skill and the labor that go into the making of fine ware. So, for a permanent record, I took this film as I went through the Why, you took motion pictures. >> Exactly. And in about 2 seconds, we'll have them on the screen. I don't think many of us realize the years of skill and the labor that go into the making of fine ware. So, for a permanent record, I took this film as I went through the Why, you took motion pictures. >> Exactly. And in about 2 seconds, we'll have them on the screen. I don't think many of us realize the years of skill and the labor that go into the making of fine ware. So, for a permanent record, I took this film as I went through the Why, you took motion pictures. >> Exactly. And in about 2 seconds, we'll have them on the screen. I don't think many of us realize the years of skill and the labor that go into the making of fine ware. So, for a permanent record, I took this film as I went through the Why, you took motion pictures. >> Exactly. And in about 2 seconds, we'll have them on the screen. I don't think many of us realize the years of skill and the labor that go into the making of fine ware. So, for a permanent record, I took this film as I went through the Why, you took motion pictures. >> Exactly. And in about 2 seconds, we'll have them on the screen. I don't think many of us realize the years of skill and the labor that go into the making of fine ware. So, for a permanent record, I took this film as I went through the Why, you took motion pictures. >> Exactly. And in about 2 seconds, we'll have them on the screen. >> Hello everybody. This is Skip Elshiemer. Welcome to the AV Geeks Lunchtime Streaming Show, where we watch old 16 mm films and um >> [clears throat] >> the camera is positioned differently and it's a different camera uh because um the streaming iMac is having problems logging on to YouTube because of all these subtle little things that I've been doing to regain control of the channel and I don't know. I think this lap this uh iMac its days are numbered. And I've said that in the past because there's it's just not keeping up. >> [snorts] >> Lots of problems. Um anyways, uh we watch old 16 mm films and we are saying goodbye to April because April was hellish. Maybe I brought it upon myself by my April Fool's prank. Um my pain in my um neck, literal pain in my neck, um and then the the figurative pain in my neck of having my channel hijacked, all that stuff. Boo. We don't like it. Um so [clears throat] instead of boo I say moo. >> [music] >> We all have our favorite [music] foods. I like a hamburger and some french fries and a glass of milk. Some of us like ordinary [music] foods. While others prefer the unusual. I think I'll take the the boiled octopus. But there's one kind of food almost everyone likes and needs. Dairy products. Milk and the foods that come from milk. Milk has been called nature's most nearly perfect food. It contains proteins, carbohydrates, fats, vitamins, and minerals. All the food elements both youngsters and adults need for good health and growth. Dairy products, including milk, cream, butter, [music] cheese, and ice cream, make up one of the basic food groups which nutritionists say should be [music] included in everyone's daily diet. Each of us consumes an average of 560 lb of dairy products each year. About half as fluid milk and the other half is processed dairy [music] products. Let's learn more about these basic and important foods. >> [music] [music] [music] >> This is where all [music] dairy products begin, the dairy farm. It can be a small one-man operation or a large commercial farm having 500 or more dairy cows. Some dairying goes on in every state. Wisconsin is the nation's dairyland, boasting 1,800,000 cows producing over 18 billion pounds of milk annually. Other leading dairy states are [music] Iowa, Michigan, Minnesota, and Ohio, which are also in the North Central region. New York and Pennsylvania in the East. California in the West. And Texas [music] in the South. There are six major breeds of [music] dairy cattle kept by American farmers. They are Holstein Friesian, Jersey, Guernsey, Ayrshire, Brown Swiss, and the Milking Shorthorn. >> [music] >> Farmers usually keep the breed that's best suited to market conditions in their areas. These Holstein Friesian cows produce the [music] most milk of any breed, averaging 48 lb or 48 pints [music] per day with a daily high of over 100 lb. Dairy cows [music] aren't the only source of milk and milk products. In various other countries, the milk of goats, sheep, reindeer, water buffalo, >> [music] >> or even camels is used as food. But in this [music] country, the dairy cow is the chief source of milk. Dairying could be described as a business in which the farmer and his cows work as partners. By an unwritten agreement, the farmer [music] gives each cow lots of tender loving care and [music] at least two square meals per day. In return, the cow changes some of the food she consumes into milk, which she gives to the [music] farmer twice a day. Well, she may not actually give the milk, but at least she lets him take it. On most dairy farms, automatic milking machines now do the job that was once [music] done by the farmer's cold hands. The milk is pumped from the cow to a tank [music] where it is quickly cooled and stored. After each milking, all equipment is washed and sterilized. [music] This kills germs which could contaminate the milk or cause sickness among the [music] dairy herd. Local health officials frequently inspect dairies to make sure that milk is produced under proper conditions [music] and that sanitary regulations are followed. Farmers usually sell their milk to a dairy plant in a nearby city. Once a day, [music] a tank truck picks up the milk and transports it to the dairy plant. Here the milk will be processed [music] and packaged or used to make other dairy products. Some dairy [music] plants can process up to 80,000 gallons of milk per day. After the milk has been pumped into [music] a receiving tank, samples are tested for quality and purity. If the milk is acceptable, it's then tested and passed through a machine called a clarifier. The clarifier removes any foreign [music] material from the milk. Next, the milk is pasteurized. In the pasteurizer, it is heated [music] to at least 161° Fahrenheit or 70° Celsius for at least 15 seconds. Pasteurization [music] destroys any harmful bacteria in the milk and helps it to keep fresh longer. Next comes the homogenizer. This device exerts [music] great pressure on the milk to force it through tiny openings. The purpose is to break [music] down and evenly distribute the fat globules in the milk so they won't rise to the top as cream. After being cooled, the milk is sealed in sterile [music] containers and soon thereafter delivered to the supermarket. You've probably noticed there are other kinds of milk in the dairy case. 2% low-fat milk is made by removing [music] part of the fat from whole milk. Skim milk is made [music] by removing all of the fat from whole milk. Cultured buttermilk is a fermented milk product produced by adding certain kinds [music] of bacteria to skim milk and allowing it to incubate. Evaporated milk is simply whole milk with some of the water removed. Nonfat dry milk is made by taking practically all the water out of skim milk. This is called >> [music] >> dehydration. In one of its many forms, milk serves [music] as an important ingredient in a wide variety of the foods we eat. In addition, [music] certain substances found in milk are used in the manufacture of many other products. Casein, >> [music] >> the principal protein in milk, is used in making glue, water soluble paints, and plastics. Lactose, or milk sugar, is used in special diets and serves as an ingredient in various [music] medicines and drugs. Like milk, butter is another important dairy product and one which has been used since ancient times. Some ancient peoples even used butter as a hairdressing. A few farm families still make [music] their own butter by churning the cream which rises to the top of whole milk. Elbow grease is an important ingredient in homemade butter as you can see. >> [music] >> To make large amounts of butter in a dairy plant, [music] a different method is used. Instead of churning one batch at a time, this machinery makes butter by [music] a continuous process. First, this machine separates cream from [music] milk by centrifugal force. Then, after [music] being pasteurized, the cream is pumped through this churn, which causes the cream to break down into butter fat and skim milk. >> [music] >> Salt water is added to the liquid butter fat as it's pumped [music] into the chiller. Here, the mixture is cooled and worked until it becomes butter. Then, when it reaches the proper texture and consistency, [music] the butter is forced from the chiller, cut into the familiar shape, >> [music] >> and packaged. >> [music] >> Like butter, ice cream is also made by continuous [music] process. First, a mixture of pasteurized cream, >> [music] >> sweetened evaporated milk, sugar, and stabilizer is prepared in a large vat. Then, this [music] mixture is pumped into a machine called a continuous freezer. Inside, blades whip air [music] into the mixture as it freezes. Air is actually an important ingredient, giving the ice cream a smoother [music] texture and better flavor. Additional flavoring, such as fruits and nuts, may be added. Finally, machines package the [music] ice cream. Cheese [music] is another important and nutritious dairy product. Cheese provides [music] protein, vitamin A, calcium, and phosphorus. Although there are hundreds of kinds of cheeses [music] available in different sizes, shapes, and brands, there are actually only 18 distinct types [music] or varieties. These are classified according to their flavor, mild, [music] medium, and sharp, and texture, soft, medium, or hard. >> [music] >> Most cheese is ripened. That is, bacteria or various molds are used in the cheese making process. Swiss cheese, for example, [music] requires three different types of bacteria to start fermentation, produce the holes, and give it its distinctive [music] flavor. Cheddar, including one type called American cheese, >> [music] >> is one of the most popular in this country. It's produced [music] by a typical process. A large vat is filled with fresh pasteurized milk. It takes about 11 lb of milk to make 1 lb [music] of cheese. First, lactic acid bacteria is [music] added to the milk. This separates the solid part of the milk called the curd from the liquid part called whey. A coloring agent is added at this time. [music] Soon, the milk begins to ripen. Then, a curdling agent is added. This substance, called rennet, causes the curd to mat together. After the curd is [music] cut into cubes, it's heated and stirred for about an hour. After the whey has been drained out, the curd is cut into slabs and allowed to drain. Later, a milling machine cuts the curd into cubes, which are then salted, [music] packed into molds, and placed in a press to expel additional whey. Next, the cheese is placed in a vacuum chamber overnight to remove [music] bubbles. Then, it's put in a special curing room, where it will remain from 60 days [music] to 2 years. The longer the cheese is cured, the sharper the flavor it will have. Cheese of all kinds is a popular and nourishing food by [music] itself or as an ingredient in many flavorful foods and snacks. Yes, dairy products, in their many forms, [music] are among our most versatile, healthful, and delicious foods. >> [music] >> So, we showed that one about 3 years ago, but man, also, boiled octopus, that's disgusting. Um the way to have it would be, I guess, fried or in a takoyaki. I don't know. I'm [clears throat] not a fan of uh eating uh squid or um octopus. Uh but I like me some cheese. Uh there was a lot of process uh talked about here, and ultimately it's about chemical change. And so, here's a film about chemical change. Enjoy. >> [music] [music] >> The wonderful world in which we work and play is constantly changing. Some of the changes going on around us are easy to understand. We can understand how moving water changes the surface of rocks. And it's easy to see how an axe changes the shape of wood. Although we know that all things are made up of atoms and molecules arranged in chemical elements and compounds, it is not always easy to understand chemical change. For example, in lighting a fire, this man is starting a chemical change. As the wood burns, it changes first into charcoal, which is one form of carbon. As burning continues, the wood becomes smoke and ashes, which are entirely different. A chemical change produces one or more substances that are different from those that were present before the change. Watch the bubbles of gas which rise as pancake batter cooks. Are the bubbles like any of the materials from which the batter was made? No, they are not. So, the bubbles are result of a chemical change. Note how the bubbles increase in size as the change goes on. Not all changes are chemical changes. When sugar dissolves, no new substance is formed. When ice cream melts, it changes only from a solid to a liquid. And when a tomato is sliced, it looks different, but it's still a tomato. These are physical changes. This thermometer contains the element mercury, which can help us understand the difference between physical and chemical change. Mercury undergoes physical change when it expands and rises with rising temperature. Or when it contracts and falls with falling temperature. In spite of these physical changes, the mercury is still mercury. However, if mercury is heated gently in the presence of oxygen, a new substance slowly begins to form on top of the mercury, a substance which is different from mercury itself. What has happened is that mercury has combined with oxygen to form a substance called mercuric oxide. A chemical change has taken place. Mercuric oxide is a compound made up of two elements, mercury and oxygen. You can see that the mercuric oxide is different from the silvery metal mercury or the colorless gas oxygen contained in this bottle on the right. We have seen how mercury and oxygen combined to form mercuric oxide. Now, let's see if we can take mercuric oxide apart, separating the mercury and oxygen. As we heat mercuric oxide in this special apparatus, oxygen is driven off, collecting in this tube. And as the oxygen is driven off, we find tiny beads of mercury deposited on the cooler parts of this tube. Here, we started with a compound, which, in a chemical change, yielded two elements, mercury and oxygen. Let's try some other elements this time. We'll use a spoon made mostly of silver and a hot solution containing a compound of sulfur. Do you suppose we will get a chemical change? And if so, what sort of change will it be? In a short while, we see that a chemical change has taken place. The silver in the spoon has combined with the sulfur to form a dark coating of silver sulfide, commonly called tarnish. Here again, we have seen the type of chemical change in which two chemicals, silver and sulfur, combine to form a new compound, silver sulfide. Now, we'll try an experiment which may remove the sulfur from the compound. In a pan lined with aluminum foil, we have water in which baking soda and salt are dissolved. We bring the water to a boil. If the experiment is successful, the sulfur should be removed from the silver. The silver sulfide compound will be taken apart. The experiment is successful. Once again, we have seen a chemical change in which a compound is broken down into elements. Here's a compound you've all seen, rust. Iron has combined with oxygen from the air to form iron oxide. You already know that iron is attracted by a magnet. Now, let's look at iron oxide. Pure iron oxide is soft and reddish, entirely different from either oxygen or iron. And this iron oxide is not attracted by a magnet. Remember that iron combines with oxygen to form the compound we have just seen, iron oxide. In order to take the compound iron oxide apart, we have to mix it first with another element, carbon. And then we'll heat the mixture to a very high temperature. It may take some time to get the mixture hot enough so that the chemical change takes place. The container must be covered so that we keep out as much oxygen from the air as possible. We've heated the mixture for some time now, so perhaps the chemical change has taken place. Perhaps some of the iron oxide and carbon have combined to form different compounds. At first glance, the mixture looks much as it did when we began to heat it. But the carbon should have taken oxygen away from the iron oxide to leave pure iron. We can see if this is so by testing the mixture for iron. We can do this by holding a magnet under the paper. And sure enough, there is iron attracted by the magnet. We can see the iron particles following the magnet as it is moved about under the paper. Suppose we didn't want iron to rust. Could we keep the chemical change from taking place? Of course. We could keep oxygen from reaching the iron by painting it, as this man is doing. Since fire is the result of a chemical change in which some material combines with oxygen, how could we put out a fire? That's right, by shutting off the supply of oxygen. In this case, by covering the material with soil. These farmers know that the crops they plant need certain chemicals to grow well. To find out if the soil contains these chemicals, they'll send a sample of the soil to a chemist. The chemist's bottles of chemicals have labels which tell him what they contain. But there are no labels on the chemicals in the soil. The chemist must discover what chemicals are present by what he knows of chemical change. He knows that one group of chemicals, called acids, which might be in the soil, always produce a certain chemical change. That change is this. Acids turn blue litmus paper pink. In order to test the soil, it is first mixed with distilled water. Testing the mixture, he finds that it does turn blue litmus paper pink. So, he knows that this soil contains some acid compound. Of course, an acid does not have to be in soil to cause this chemical change in blue litmus paper. Let's try some other substances. Tomato juice turns blue litmus pink, so it is an acid. Vinegar turns blue litmus pink. It, too, is an acid. But ammonia does not affect the color of the litmus paper. So, ammonia is not an acid. If a substance does not turn blue litmus pink, it may be a base. We test for bases by using red litmus paper. A base turns red litmus blue. Ammonia does cause this change. Ammonia is a base. From a number of tests such as these, the chemist can determine exactly what chemicals the soil contains and what ones it may lack. Following the chemist's recommendation, the farmer can apply fertilizer containing whatever chemicals are necessary for best plant growth. And so, out of the knowledge of chemical change may come better crops for the farmer. But this is only one of many rewards which come from understanding chemical change. The beauty of nature is more appreciated by one who understands chemical change. The green material on this copper downspout is a compound resulting from chemical change. Outdoors, indoors, everywhere you look, you can find examples of chemical change and of some of the marvelous uses to which man has put his knowledge of it. Uses such as this, where elements combine and compounds separate to form substances that were not present before. Another example of the chemical changes that constantly surround us in our changing world. >> [music] [music] >> That was great. So, as you saw, like Centron made films for young the Young American film series, which ultimately were distributed by McGraw-Hill. Uh I think other folks that did that were um Crawley in Canada. Um maybe some other companies, I'm not sure. But uh okay. What have we got? Um so, I was doing a project with a local film professor, Marsha Gordon, and she said, "Oh, I just found this female filmmaker who did a film for the WACS, Women's Auxiliary something. I can't remember. It's uh it's the army uh for for women during World War II, and this one's called Strictly Personal. And this is a hygiene film for women. Not unlike the hygiene films made for men. Um here it is, Strictly Personal. Enjoy. And this is from the National Archives uh where I got it. We got a nice HD copy of it, and so enjoy. >> [music] [music] [music] >> I'll bet she passed her physical with honors. The Venus of Cyrene, approximately 400 BC. If the Greeks had a word for her, it certainly would mean in perfect physical shape. In perfect physical shape. Yes, that's what it takes to do the man-size job you picked for yourselves when you volunteered. >> [music] >> And that means more than just passing your enlistment physical. It means far more than gaining immunity from contagious diseases through inoculations and yearly booster shots. Yes, and far more than getting a clean bill of health in those monthly checkups. [music] Those things you can take for granted as part of Army Medical Corps vigilance to protect your health, or your sickness might well undermine the health of the entire group. Open your mouth. Report to sick call whenever you feel below par, but be reasonable. >> [music] >> Don't go running to your medical officer for imaginary ailments. There's a world of difference between indulging yourself and being good to yourself. >> [music] >> A world of difference between not being sick and feeling glowingly healthy, especially when you're doing a job in the Army. It's all the difference between dragging along in a negative half-hearted [music] way because your vitality is low and living and working dynamically in a state of positive well-being because you have a reserve of energy to fall back on. >> [music] >> To help you achieve this, we're calling on a woman who has devoted her life to teaching women the principles and technique of body harmony, which increases one's effectiveness and attractiveness in every department of living. Miss Helen Matthews. This is the ideal average figure of the modern American woman. And note I said average. Did I hear someone say figures like that don't exist outside Hollywood and the art galleries? But they do. The physical proportions of this lovely body are the result of taking neck, bust, waist, hip, arm, leg measurements of thousands of average American women ages 16 to 40. And you'll be even more astonished when I tell you they correspond closely to hers. Now, I'm not saying that each of you can make yourself over in 10 easy lessons to look like the Venus of Cyrene, but I am saying that you modern women have an advantage over this classic beauty. You have a head. If you use it and your muscles and a little self-discipline, you'll be surprised how much you personally can do to make yourself look better and work better and longer with less fatigue because you feel better. There's no mystery to it. Feeling better simmers down to following a few simple rules. >> [music] >> It means paying more attention to nutrition. It means understanding and putting heart into planned exercise. [music] It means getting sufficient and proper rest. Primarily, rest means sleep, sound sleep, health sleep, beauty sleep, which gives your body and mind a chance to recover from today's activities in order to prepare for tomorrow's. Did I forget to lock the files? Why hasn't Jim written? The Colonel's going to want that paper tomorrow. It won't be finished. Why can't I go to sleep? You're all tied up in knots. Don't fight so hard. Let go. Start with your arms and legs and let your whole body go limp gradually. You can't expect [music] to sleep until you relax. Watch this silly little kitten. She could give us all some valuable pointers on the technique [music] of relaxation. She knows how to relax naturally, but we may have to work for it. Relaxing completely like this will help you to go to sleep. [music] It will also work wonders in renewing your daytime energy if you can find a few moments for it at midday. But there are other ways to renew your energy on the job. She's trying too hard and getting nowhere fast. Oh my, she's spoiled another sheet. In a case like this, pause from your work for a moment. Relax that tension. >> [music] [music] [music] >> In the case of the worker who uses her brain, a change to less vigorous refresher activity will do the trick. In other words, slow down instead of letting down all at once. Learn how to save your energy by conserving your movements. Restore your energy through sleep. Renew it through relaxation. Save it by conserving your movements. One of the best ways though to prevent fatigue is to build strength within your own body and to master the knack of doing things called body mechanics. And you can only do that through exercise. When I speak of exercise, I don't mean any kind of exercise. I mean planned exercise, the kind that really produces results. It isn't easy. It's often tiresome, but it wears off those bulges and bumps. It puts your weight in [music] the right places. It gives you an active, supple, and shapely body. Foundation garments have their place, but the best foundation garment in the world is right inside your own body, your muscles. Any foundation garment wears out with use, but your muscles do just the opposite. They gain snap and elasticity the more they are used. Proper exercise [music] will save you the embarrassment of being called one of those attractive from the neck up girls, and I don't mean the intellectual type. Consistent daily planned exercise can be all things to all people. It can put inches on the thin girl and fill her out. It can take inches off [music] the fat girl and slim her down. It can re-proportion the girl with the unsymmetrical figure so that her curves [music] fall in the right places. Planned [music] exercise can also aid the internal mechanism of the body by aiding in the prevention of constipation and menstrual distress, but it can't these miracles. Which brings me around to nutrition, perhaps the most important of the factors that keep you in perfect physical shape. Your Army meals are carefully planned by expert dietitians and contain all the food elements necessary for a well-balanced diet. Take a look at this tray. There's protein for muscle building in the hamburger, although you get it in eggs and cheese as well as meat. There's starch for energy in the potatoes and bread. The sugar in the Fig Newton gives you more energy. Minerals and water in the vegetable, fruit, and milk nourish blood and bones. As for those therapeutic vitamins which are essential for the prevention of disease, they are generously represented in all Army menus. Before we take it away, let's take one more look at the tray. It's both what you eat and how much that counts, and that brings us to the burning question of calories. A body is similar to a machine. It runs on fuel called calories. A calorie is a familiar and convenient name for the unit by which we measure [music] the fuel value of the food we consume. In everything we do, these calories are used. Calories which are not used for activity [music] are stored in the body as fat. Your weight depends on the balance between the calories you take in and the [music] calories you need for your daily activities. If you consume more calories than you [music] need, you gain weight. >> [music] >> If you take in fewer calories than you need, you lose weight. >> [music] >> If there's a perfect balance between calorie intake and calorie need, your weight [music] remains constant. >> [music] >> Surprised? Now you see how important it is to know the calorie count of the foods you eat. >> [music] >> But you don't have to skimp at meals. Just cut between meal sweets. Next time, try fruit or fruit juices instead of that chocolate malt. >> [music] >> Think of your weight. >> [music] [music] [music] [music] >> Don't be misguided. Your age should not influence [music] your weight very much, but the size of your frame does. Here is the correct calculation. >> [music] [music] >> Pardon this note of gloom, but stout people are more liable to diseases than thin people. This is due to the extra burden on their vital organs. >> [music] >> Not being able to make the grade is an extreme example of what happens to people daily exercise, wholesome diet. Now, there's another more usual result of ignoring the ABCs of a sensible health regime. It's a condition common among GIs. It often appears very funny to the other fellow, but never to its victim. This thing has certainly got her worried. No results in 3 days. That's serious, isn't it? Well, not According to what the medical officer told me, it doesn't have to be a once-a-day habit, but it does have to be a habit. She goes at all hours of the day and night, but never 2 days in succession at the same time. She's swallowed half of that bottle in less than a week. How you doing? Hey, what's the big idea? Yeah. Try this. It'll do you more good. Since when did you consider yourself a health authority? Since I stopped concentrating on patent medicines and started concentrating on coming here to regular time each day, and when I have more than a couple of seconds. I'm just passing on what the medical officer told me. Cut out all that junk you're eating. Go in for fresh vegetables and fruits, and drink lots of water. Come on now. Since you've tried everything else, you might just as well try the easy way. Hey, come on. Get going. You've got exactly 5 minutes before drill. I can't drill today. I'm unwell. >> Come on. Get up and take a shower. You'll be all right. Shower? You insane? It's almost suicide at this time of the month. A 20th century girl still clinging to that lavender and old lace hokum about no activity, no bathing during menstruation. That's Victorian stuff. And so is the hush-hush about nerves and sensibilities during this period. Women are where they are today, you are where you are today, because women have learned to take it in their stride. And there are other silly superstitions concerning [music] this perfectly normal function of the female body. They're as out of place in modern life as a spinning wheel or a coaching four. But when I tell some women that menstruation is no excuse for absenteeism and self-coddling, they look quite hurt and bewildered, and start bombarding me with all sorts of questions. What if you have the cramps and have to go to bed? Isn't something wrong if your period doesn't come every 28 days? Is it abnormal if the amount of flow is always changing? Are we expected to suffer and still go about our business as usual when we have the curse? What are the best hygienic protections? How do you know when you're starting your menopause? Do the nerves always go to pieces during the menopause? Let's clear the fog once and for all by letting one of your own medical officers answer these questions, but one at a time. First, I want to say that there's no need to consider menstruation a curse. It's just nature's way of ridding your body of its preparation for pregnancy. This whole process should take place as painlessly and as easily as digestion. The fact that it doesn't with some of you may be due to a variety of reasons, and that brings me to that question about cramps. If you'll notice the position of the uterus between the rectum and the bladder, you'll realize that pressure on it from constipation will cause cramps and a heavy feeling in the abdomen. So will slack abdominal muscles. Good ways to relieve this feeling are physical activity and application of heat. They both stimulate circulation of blood and relax the muscles. There is as much difference within your body when your posture is good or poor as there is between these two piles of blocks. When you stand and sit incorrectly, your abdominal organs are so crowded that they have no room to function efficiently. But when you stand and sit correctly, they assume their proper place and don't interfere with your natural functions. If your posture is good and your abdominal muscles firm, you will suffer less pain during menstruation. Now, as to your question, is there something wrong if your menstrual periods don't come every 28 days? The normal menstrual period can easily vary between 22 and 40 days, though the usual time is 28 days. The duration of the flow usually lasts from 4 to 5 days, but there's no need for alarm if it lasts only 2 days or as long as 8 days. These variations depend on the individual. The amount of flow also varies with the individual. With some women, it's only scant staining of a few pads for the entire period. For others, it's saturation of from 6 to 8 pads a day, but profuse flow most generally takes place the first and second days. A radical change of climate can bring about irregularity in the menses. Women who move from tropical to winter climates find that they may begin skipping periods until they adjust themselves to their new environment. Again, changes in habits will also cause a great change in the amount of flow. This girl would stop worrying if she knew that her flow had increased some because she had changed from a sedentary to a physically active job. So you see, there are many causes for irregularities in the menses beside the obvious ones of pregnancy and menopause. If your periods are irregular, it's a good thing to go to the medical officer. The choice between the external pad and the tampon is a purely and depends largely on what you find as a safer and more convenient protection for you. The tampon fits into the vagina in this fashion, but a tampon will be uncomfortable and irritating if the vagina is small or the menstrual flow heavy. In these cases, the external pad is far more satisfactory. Since the chance of body odors is greater at this time if you use sanitary pads, change them often, and take frequent baths and use deodorants. And it isn't necessary to douche after your period or at any other time unless you've been advised to do so by your doctor. Artificial cleansing tends to destroy the body fluids that take care of this cleansing process naturally. How do you know when you're starting your menopause? The symptoms are much the same as those of adolescence, nervousness, menstrual irregularities, circulatory disturbances, and unbalanced [music] glands. But adolescence seems a wonderful period as we look back, doesn't it? So there's no reason why life still can't begin at 40, and it often does. I think many women would lose their fear of realize that menopause means only the end of their childbearing [music] life, and not the end of their sexual life, tiveness, or their usefulness. Forward, march! So you see, there's no need to get excited about normal female functions. They are just a part of your life. Always take them in your stride. There's one more thought I want to leave with you on this subject. Remarkable progress has been made in new therapeutic treatments for the physical and psychological disorders that occasionally accompany menopause. Today, a woman need ever again fear this period in her life. There's one common ailment which you shouldn't take in your stride. If you do, your co-workers have every right to consider you public enemy number one. This lady is spreading millions of cold germs and exposing all these young trainees and the instructor to possible cold infection. >> [cough] >> You better go on sick call. Now, don't give me that routine about not sick enough or no time. You want to put all of us in the hospital with pneumonia? >> [cough] >> Perhaps many of you consider these things too obvious for discussion, but there are still women in both army and civilian circles who don't know what symptoms of physical distress to take seriously, [music] or vice versa. There are also those who moan and groan about vague aches [music] and pains that they can't localize. One of the causes of their mysterious suffering [music] that seems to evade their diagnosis, but at the same time to invade every fiber of their bodies, is unhappy [music] feet. Unhappy feet can make a pessimist out of an optimist overnight. >> [music] >> If you don't like to suffer, see that your shoes are properly fitted. Trust the judgment of the fitter as to size. She knows much more about your feet in the army than you do. And that applies both to your dress shoes and your little Abners. [music] Be sure to wear wool socks with these little Abners. Don't wear the same pair [music] of shoes each day. Change off until they are broken in and feel comfortable. Change eases your feet even after your shoes are broken in. That means foot trouble. And so does this. First sterilize the needle with a lighted match. Then prick the blister at the lower end. Just open enough to empty fluid from [music] the blister. Don't remove the skin. Then [music] cover the blister with a good-sized strip of zinc oxide plaster and leave it on for several days. >> [music] >> For corns or soft corns, report to your medical officer immediately. >> [music] >> And be sure to report also if you think you have that painful fungus infection, >> [music] >> athlete's foot. Symptoms are cracked skin, painful in- inflammation between or below the toes. Athlete's foot can spread to others as quickly as the seven-year itch. The germ thrives on warmth and [music] moisture, swimming pools and latrines. The first essential of good [music] foot hygiene is to keep your feet thoroughly dry. Always dry [music] your feet well and powder between your toes before putting on stockings. And here's another. Notice that she's cutting her nails straight across, not on a curve, to prevent ingrown toenails. Yes, it's most important that you treat your feet with special consideration and respect because now that you're in active service, you're using them much more than you ever did before. In fact, many of you have to learn to walk all over again. Most civilians don't know how because they do so little walking. Usually they're carried to their destination. And when they're not going anywhere in particular, they stroll or dawdle. But in the army, I hear tell, you have to depend on your own feet to take you there. That's why learning to walk properly is so important. Carry your weight toward the outside border of the feet. Yes, your [music] feet make for good posture. Your feet are the base from which you build your posture. Pushing off with your toes and walking from your hips will give you that 30-in step without [music] any strain. For if your knees snap back, your hips are going to protrude. Keep your knees straight, but relaxed. That's right. Toes straight ahead, head up. It's bound to be if you keep your chest high. It may be an [music] optical illusion, but your ankles do look slimmer when you walk the right way. From ankles to smile in one easy jump. You can't help noticing teeth when [music] they're framed in such a smile. That's one very, very good reason for keeping them sparkling clean. But there are others. Last year, the Army Dental Corps drilled and filled 1,800,000 cavities. So you see, tooth trouble is also a common ailment among GIs. What causes tooth decay? Well, a number of things such as poor diet, not enough vitamins and minerals, too many sweets. If you eat before going to bed and forget to brush your teeth afterwards, particles of food lodge in the crevices and start to ferment. This encourages bacteria and bacteria increase the tendency to tooth decay. That's why it's so important to brush your teeth regularly and even more important to brush them correctly. From the gums downward or upward. Uh-uh. Not from side to side, but up and down. Yes, that's right. Brush from the gum downward or upward. It does them good just to look at her. Yes, men are simple creatures. It gives them a lift to see a girl looking her most attractive on the job, vital and freshly wholesome, with that natural glow that doesn't come in bottles and jars. Shining teeth, beautiful skin, for which there's nothing like a good scrubbing. Although to most of you it may seem too obvious to mention, daily bathing is the first must in the rule book for feminine attractiveness. The soap you use should be bland, particularly if your skin has a tendency to be dry. Deodorants and perfumes don't kill perspiration or other body odors. They only make them more offensive. Since many women are allergic to depilatories, shaving is still the most effective way to remove superfluous hair. If you use a facial cream or oil at night, be sure to remove the excess grease before going to bed. For that rosy bloom, a dash of cold water is the best astringent. And for chapped lips, use lip pomade or cream. Scalp lifting is in order to stimulate sluggish circulation. But for oily hair, do it in combination with an astringent. If you'll pardon the suggestion, a good brushing might be in order. >> [music] >> Gently, gently. [music] I didn't say scalping. And if you're looking for a change [music] of hair styling to suit your facial confirmation and GI regulations, there's the [music] page boy, the roll, >> [music] >> the bun, >> [music] [music] >> the upsweep, >> [music] >> the straight shingle, >> [music] >> the curly shingle. If you wear your hair short, it should be cut and shaped often. Snip away the hangovers from the last permanent. >> [music] >> I'm no expert on the problem of makeup. Since the proper use of cosmetics is an art in itself, we'll shift the scene to Hollywood and let an authority on beautifying feminine faces show you how to make the most of your [music] face. Never use makeup as a mask. Use it to bring out, not to hide the natural freshness of your skin, and use it conservatively. >> [music] >> Makeup goes on smoother, looks more natural with a foundation cream or liquid. It provides a lasting makeup and protects your skin against wind and sun. The wrong use of rouge can make a woman look hard or clownish. Cream rouge is applied directly over the foundation. Dry rouge is used only after powdering. To be effective, rouge and powder should not be detectable. >> [music] >> Never use too much rouge. You can always add more, but you can't cover it. Effective application of rouge depends on correct placement. Cream rouge should be applied with the fingers and blended until no line of demarcation is noticeable. Never use an elongated field of rouge on the oblong face. Always use a circle. >> [music] >> Never use a circle on the round or square face. Use an elongated field to create the illusion of length. When in doubt for placement of rouge, smile and place it on the highest point of the cheek. One should always choose a powder that gives warmth and brightness to the skin. In powdering, start at a receding point such as under the eyes, hollow cheeks, or receding chin. Never powder a large nose first. It'll become a highlight. >> [music] >> Don't try to improve on nature with one of those thick you bang your mouths. Follow the natural line of the lips. And don't use exotic [music] lip shades. They're not chic and they're certainly not GI. >> [music] >> Bite gently on a piece of tissue to set the lips and remove excess lipstick. Lipstick smears on handkerchiefs and [music] lipstick rims on cups are not appealing. Don't tamper with the natural line of your eyebrows. Your eyebrows as nature made them give expression and character to your face and are functional. They protect your eyes from strong light and dust. These are actually the only articles necessary for good nail grooming, especially when you're in the army. Fu Manchu talons are out when you wear a uniform and so is exotic nail polish. If you use polish, see that it's conservative. She's learned a lot. See how smoothly [music] and skillfully her makeup is blended. She can be proud of that job. >> [music] >> And she certainly is proud of her uniform. And she keeps it in a condition to reflect that pride. The [music] hang of your uniform depends not only on the fitting, but on what you have to hang it on. She's very careful about using dress shields to avoid perspiration stains and odors. And being fastidious, she never wears undies more than once without laundering them again. She even sees to it that her dog tags are worn and well dressed. >> [music] >> Yes. By keeping yourselves and your belongings in perfect shape, you're showing the world and GI [music] Joe that you're a mighty sharp-looking lot. But more important, you're also showing them that efficiency, endurance, stability, and courage are by no means exclusively stag affairs. >> [music] [music] >> Yeah, let's de-declassify that film. Wow, that is um something. Yeah. It uh Women's Auxiliary Corps. That's what WAC stands for. And I mean, part of this is like, yeah, some women uh were not explained about um menstruation, about menopause, about other things um about their bodies and about personal hygiene. Now, makeup, crazy. It's it's definitely of a time. It's really I this was during World War II. Um and so I don't know. So, you want to say this is a progressive film in that it's trying to explain these things, but then it's also like, whoa. >> [snorts] [clears throat] >> Anyways, thanks for watching today. Uh there's still some weird channel shenanigans and I think it's all with YouTube and Google right now. So, in mid streaming, I couldn't comment anymore. The chat was disabled and so I don't know what's going on. Uh I'm going to figure that out, but I think the channel's still I think we still streamed, that's great, but what can I stream from? How do I need to be signed in? Like, who knows? But thanks for watching today and we'll see you tomorrow. Everybody take care. Have a great rest of your day. Bye. Oh, yeah, I should do this. Wait a minute. This is yeah. >> [sighs] >> It's our old friend uh the devil in the can. Um which is basically we found this in one of the cans, some bored high school student that worked in the library. Somebody drew a smiley face and then somebody made it into a devil. >> [snorts and clears throat] [laughter] >> That's There you go. The devil in the can. I can't sum up uh AV Geeks more accurately. It's the can with whatever's in the can is generally great, but sometimes it's a devil. So, everybody have a great rest of your Thursday and we will see you on May 1st tomorrow. Enjoy.