Clinton News-Record, 1959-09-10, Page 4WILL BE GIVEN AWAY BY FRIENDLY
HARDWARE DEALERS
VISIT US FOR COMPLETE DETAILS
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Bank of Canada Responsible For
Money Supply, Reports John Muir
I felt as though my feet need-
ed retreading. For hours they had
been beating the miles and miles
that wind among the acres of the
Central Experimental Farm at
Ottawa. The day was sunny and
the earth exhumed that sweet
smell that is a mixture of com-
mercial fertilizer and humus. The
promise of beauty and the answer
to hours of research for new and
From this point on, quite obvious-
ly the banks are rendered im-
potent so far as being able to
assist in implementing the Bank
of Canada's monetary policy
through the forces of increasing
interest rates,
"In view of all that has been
said, how have the banks been
able to continue to meet their
clients' demands for heavily in-
creased loans since the inception
of the tight money policy last
fall? The answer is; Only by sel-
ling Government bonds, from their
portfolios in order to raise cash
and, in view of what we have said
about the drop in the price of
Government bonds, it requires no
imagination to realize that this is
a far from profitable process.
However, the banks are, so far
as we know, making no great
complaint on this score. What we
are concerned about is that com-
mon sense makes it clear that
such a policy cannot continue in-
definitely. Equally important, or
perhaps even more important, the
fact confronts bank management
that there is a point below which
they cannot allow their holdings
of Government bonds to drop and
still preserve an adequate volume
Orville Engelstad, manager of
the Clinton Branch, Royal Bank
of Canada, notes in the Montreal
Star of August 17, statement
made by James Muir, chairman
and president of that bank.
"It must be made clear to
everybody that the Bank of Can-
ada and not the chartered banks
control the volume of money and
credit within our country. It is
the Bank of Canada which de-
cides when money and credit
should be increased, or tightened,
or left constant, The machinery
which the Bank of Canada uses
in order to carry out any given
policy works through the char-
tered banks. For example, let us
say the decision of the day is to
make money easier — in these
circumstances, the Bank of Can-
ada increases the cash reserves of
the chartered banks, This makes
them flush, and at such a time
money becomes cheaper, i.e., the
rate of interest is lower. This in-
duces the banks to loosen up their
lending policy—a situation which
borrowers readily take advantage
of, and so we have an expansion of
business in almost every direction.
"Now let us examine what hap-
pens when a tight money policy
comes into force, such as has been
the case since last fall. The Bank
of Canada decreases the cash re-
serves of the banks or holds them
constant in the face of a growing
demand from bank customers for
more loans. The net effect is the
same in either case. Money and
credit grow scarcer and inevitably
dearer, the yield on Government
Treasury bills rises, the price of
Government bonds drops, which
increases the yield, the "bank
rate" rises and, as part of the
cycle, the rate of interest charged
by the chartered banks to their
customers has to go up. The high-
er bank rate is thus passed on to
the public and this goes on and on
until the cost of money to borrow-
ers becomes unprofitable, at which
point they start to trim their sails,
and so what might be called a
period of restriction or a calming
down takes place in the whole
economy and a boom or an un-
healthily active condition is grad-
ually brought to a stop.
Current Situation
"Now what is the Canadian
picture at the moment? First, the
Bank of Canada has pursued for
months and is pursuing a tight
money policy in a battle against
inflation. This policy , has driven
up interest rates to levels seldom,
if ever. seen before, but—and here
is the nab of the whole question—
these interest rates have hit an
impregnable barrier, as it were, in
the shape of the legal lending rate
established under The Bank Act
hardier varieties of growing
things filled the air,
Ahead of me was a group of
school children. Hundreds come
to the Central Farm in organized
groups every year. Especially at
lambing time, said Ludger Belle-
fleur, public relations officer for
the Farms system throughout
Canada, Statistics always fascin-
ate me and when Mr. Bellefleur
proudly related his. 1958 visitor
record, I took these notes. Two
hundred and thirty-four organiz-
ed groups visited the Ottawa farm
and been conducted through the
buildings and gardens. This num-
ber included 120 school groups
and totalled 9,508 persons.
There is no way, said Mr. Belle-
fleur, of keeping constant track
of the thousands who roam over
the grounds in summer. However,
one weekend last fall when the
chrysanthemums were in full
flower, 12,415 persons by actual
count, strolled the acres of bloom.
Possibly the most impressive
fact related to me that sunny
afternoon was that scientists from
34 nations, including those from
behind the iron curtain, sought
knowledge last year of agricul-
tural and .floricultural methods
from Canada's parent experiment-
al farm. Some of the most in-
tensive research is of particular
interest to farmers. Rust resist-
ant grains, cross breeding of cat-
tle for a better beef strain, are
among the most interesting sub-
jects under constant study. Scien-
ce and plastics have rapidly ad-
vanced the knowledge and con-
trol of cereal plant diseases.
In growth chambers, four or
five crops a year can now be
grown and studied. Formerly,
only two crops a year were grown,
one in summer, one under glass
during winter.
There isn't a subject pertaining
to agriculture and animal husban-
dry that has not been explored
and detailed in booklet form for
the enquiring public, When I ask-
ed Mr. Bellefleur which of the
more than a thousand booklets
was most in demand he seemed a
bit apologetic. Graduate of Lav-
al University, with years of ex-
perience behind him in the op-
eration of experimental farms
from Fredericton, N.B., to Ot-
tawa, he was almost reluctant to
admit that the greatest demand
was for advice on the growing and•
cultivation of ornamental shrub-
bery,
This, however, rather pleased
me, for it was comforting to know
that amid that impressive display
in his office (booklets surround
three walls) was salvation for
my garden. Born with two green
thumbs but little technical know-
ledge, my perennials have surviv-
ed over the years by the grace
of nature. I came home with my
suitcase loaded with literature
and my head buzzing with for-
mulas for sprays and fertilizers.
In a more serious vein, I think
we should salute the thousands of
employees at the experimental
stations from the Atlantic to the
Pacific, including the Yukon, who
are assisting nature by their
knowledge that takes years of
study and experimentation to ac-
quire. They guide the farmers
and gardeners of our nation.
If there is an experimental
farm in your vicinity, take time to
visit it. If it means a trip, it will
be well worth your while to board
a train bound for such a destina-
tion. As far as Canada is con-
cerned, this continent has often
been called the bread basket of
the world, and government spon-
sored experimental farms have
played a large part in making it
so.
ARA • OJAI OA • re
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•
Of GENERAL FOODS KITCHENS
What's autumn without grapes?
And what jelly cupboard is com-
plete without Grape Jelly? Why
not make your own, using this
successful recipe?
GRAPE JELLY
4 cups juice (about 3 quarts
ripe Concord grapes)
7 cups (3 lbs.) sugar
bottle Certo fruit pectin
First, prepare the juice. Stem
about 3 quarts fully ripe grapes.
Crush thoroughly. Add 1/2 cup
water; bring to a boil. Simmer,
covered, 10 minutes, Place in jelly
cloth or bag and squeeze out juice.
Measure 4 cups into a very large
saucepan.
Now make the jelly. Add sugar to
juice in saucepan, and mix well.
Place over high heat. Bring to a
boil, stirring constantly. Stir in
Corte at once. Then bring to a full
roiling boil. Boil hard 1 minute,
stirring constantly. Remove from
heat, skim off foam with metal
spoon. Pour quickly into glasses.
Cover at once with 1/8 inch hot
paraffin. Makes about 10 medium
glasses.
;THE ROYAL BANK OF CANADA
-
Clinton Branch: 0. L. Engelstad, Manager
Goclerich Branch: H. G. Spring, Manager
We Welcome Your Credit
Come In And Get Full Details
of the
3 WAYS TO BUY
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Persohal Chequing Aecouni
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People who borrow money to
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148 THE SQUARE, PHONE 797
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0000 WIL.X. (mom, To
mioBT ON SIM;14,11411Elt 14
The Wesley-Willis United Ch-
urch good Will Club will meet
in the lecture room on Tuesday
evening, September 15 at .8 p.m. Clifford Epps will show views of
a recent trip through Western
USA.
of liquid assets so that they will
not depart from traditionally
sound policies.
Rationing of Loans
"At this point, so long as the
money supply is not allowed to in-
crease with the demand for loans,
the chartered banks must resort
to the curtailment of loans (and
rationing) of bank credit. This, of
course, is a thankless task and, in
the process, the chartered banks
and not the monetary authorities
appear to the general public as
the ones responsible for all the
hardships borne by those depend-
ent on, but unable to get, a ready
supply of bank credit. •
"In other words, interest rate
policy and control of the money
supply are interdependent devices
which the Central Bank may use
to control bank credit. The first
is inhibited, and at present rates
made impotent, by the ceiling on
chartered bank lending rates. The
second is effective but places the
onus of credit restriction unfairly
on the chartered banks."
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Clinton Electric Shop
Your WESTINGHOUSE Dealer
D. W. CORNISH, Proprietor
HU 2-6646 — CLINTON
What is pectin? It's the jelling
substance found in all fruits in
varying amounts. Certo is pectin
extracted from fruits rich in this
natural substance, then refined,
concentrated and performance-
controlled. Your jam and jelly
set exactly right when you use
Certo and follow the tested Certo
recipes. •
Preserving Pointer. Never open a
jar after sealing, to fill the space
which may appear at the top. If
the sealer is completely air-tight
and has been properly and suffici-
ently processed, the food will
keep perfectly. Breaking the seal
and adding more fruit may easily
cause, spoilage and waste the
whole jar!
This is my last column for the
year. What fun it's been visiting
with lieu! I know that you and
your family will truly enjoy all
the good things you've been able
to preserve so successfully by
following these tested Certo
recipes,
BILLS AND PAYMENTS
OVERDUE,,,,
WOE IS ME.,,,
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BY DOROTHY BARKER.