Why Is the American Flag Displayed Backwards on Military Uniforms?

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In 1968, famed activist Abbie Hoffman decided to crash a meeting of the House Un-American Activities Committee in Washington by showing up in a shirt depicting the American flag. Hoffman was quickly surrounded by police, who ripped his shirt off and arrested him for desecration of the Red, White, and Blue.

Hoffman’s arrest is notable today because, while it might be unpatriotic to some, wearing the American flag, burning it, or otherwise disrespecting it is not a violation of any federal law. In 1989, the Supreme Court ruled that it would be unconstitutional to prosecute any such action. Still, Americans have very fervent and strict attitudes toward displaying the flag, a longstanding symbol of our country’s freedom. According to the U.S. Flag Code, which was first published in 1923, you shouldn’t let the flag touch the ground or hang it upside-down. While there’s no express prohibition about reversing the image, it’s probably a safe bet you shouldn’t do that, either.

Yet branches of the U.S. military are often spotted with a seeming mirror reflection of the flag on their right shoulder. If you look at a member in profile, the canton—the rectangle with the stars—is on the right. Isn’t that backwards? Shouldn’t it look like the flag on the left shoulder?

The American flag appears on a military uniform
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Not really. The flag is actually facing forward, and it’s not an optical illusion.

When a service member marches or walks forward, they assume the position of a flagpole, with the flag sewn on their uniform meant to resemble a flag flapping in the breeze. With the canton on the right, the flag would be fluttering behind them. If it were depicted with the canton on the left, the flag would be flying backward—as though it had been hung by the stripes instead of the stars nearest to the pole. The position of the flag is noted in Army Regulation 670-1, mandating the star field should face forward. The official term for this depiction is “reverse side flag.”

As for Hoffman: His conviction was overturned on appeal. In 1970, while at a flag-themed art show in New York, he was invited to get up and speak. He wore a flag shirt for the occasion.

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How Did 6 Feet Become the Standard Grave Depth?

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It all started with the plague: The origins of “six feet under” come from a 1665 outbreak in England. As the disease swept the country, the mayor of London literally laid down the law about how to deal with the bodies to avoid further infections. Among his specifications—made in “Orders Conceived and Published by the Lord Mayor and Aldermen of the City of London, Concerning the Infection of the Plague”—was that “all the graves shall be at least six feet deep.”

The law eventually fell out of favor both in England and its colonies. Modern American burial laws vary from state to state, though many states simply require a minimum of 18 inches of soil on top of the casket or burial vault (or two feet of soil if the body is not enclosed in anything). Given an 18-inch dirt buffer and the height of the average casket (which appears to be approximately 30 inches), a grave as shallow as four feet would be fine.

A typical modern burial involves a body pumped full of chemical preservatives sealed inside a sturdy metal casket, which is itself sealed inside a steel or cement burial vault. It’s less of a hospitable environment for microbes than the grave used to be. For untypical burials, though—where the body isn’t embalmed, a vault isn’t used, or the casket is wood instead of metal or is foregone entirely—even these less strict burial standards provide a measure of safety and comfort. Without any protection, and subjected to a few years of soil erosion, the bones of the dearly departed could inconveniently and unexpectedly surface or get too close to the living, scaring people and acting as disease vectors. The minimum depth helps keep the dead down where they belong.

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This article originally appeared in 2012.

What's the Difference Between Apple Juice and Apple Cider?

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iStock/Alter_photo

In a time before pumpkin spice went overboard with its marketing, people associated fall with fresh apples. Crisp and fresh, they practically beg to be crushed and pulped into liquid. But what’s the difference between apple juice and apple cider?

According to the state of Massachusetts, home to a variety of apple-picking destinations, both apple juice and apple cider are fruit beverages. But apple cider is raw, unfiltered juice—the pulp and sediment are intact. To make cider, the apples are ground into an applesauce-like consistency, then wrapped in cloth. A machine squeezes the layers and strains out the juice into cold tanks. That’s the cider that ends up on store shelves.

Apple juice, on the other hand, takes things a step further—removing solids and pasteurizing the liquid to lengthen its shelf life. It’s typically sweeter, possibly with added sugar, and may lack the stronger flavor of its relatively unprocessed counterpart. It’s also often lighter in color, since the remaining sediment of cider can give it a cloudy appearance.

But that’s just the Massachusetts standard. Each state allows for a slight variation in what companies are allowed to call apple cider versus apple juice. The cider may be pasteurized, or the cider and juice may actually be more or less identical. One company, Martinelli’s, states in its company FAQ that their two drinks are the same in every way except the label: "Both are 100 percent pure juice from U.S. grown fresh apples. We continue to offer the cider label since some consumers simply prefer the traditional name for apple juice."

The US Apple Association, a nonprofit trade organization that represents growers nationwide, indicates that apple juice can be made from concentrate, which is why you might see water as the first ingredient on the label. Generally, cider is the hard stuff: Crushed apples with minimal processing. Because it can ferment, it's usually found refrigerated. Apple juice can often be found elsewhere in stores, where it can remain stable.

Which you should buy comes down to personal preference. Typically, though, recipes calling for apple cider should use apple cider. Processed juice may be too sweet an ingredient. And you can always try making a pumpkin spice hot apple cider, although we may stop talking to you if you do.

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