HomeMy WebLinkAboutThe Wingham Advance-Times, 1937-04-22, Page 5Thursday, April 22nd, 1937 THE WINGHAM ADVANCE-TIMES PAGE FIVE
week at Gorrie.’
F
ASHFIELD
LOCAL AND PERSONAL
Miss C, Isbistcr was a Toronto
visitor for a few days this week,
Mrs. Ollie Thompson, of Listowel,
was a visitor in town on Friday.
Mrs. L, C, Young has returned to
town from Toronto and will spend
the summer here,
Mr. J. M. Christie, of Noranda, was
a visitor with his parents, Mr, and
Mrs, J. H. Christie.
Mr. and Mrs. John Black Jr., who
have been with Mrs, John Black for
the past year and a half, returned to
Detroit on Sunday,
Mr. and Mrs, Ezra MerlJley, also
Mr. and—Mrs. Harry Husband were
visitors here 'on Sunday. Mr. Henry
Merkley, of Turnberry, Mr.^Merkley’s
brother, is seriously ill.
Mr, Currie Wilson, of Kitchener,
and Miss Annie Wilson, of Toronto,
were week-end guests with their mo
ther, Mrs, John Wilson.
Mr. Richard H. Lloyd attended the
Annual Safety Convention of the In
dustrial Accident Prevention Associa
tion held at the Royal York Hotel,
Toronto, on Monday and Tuesday.
Mr. and Mrs. Wilfred Farrish and
family at Courey’s Corners, spent Fri
day with their nephew, Mr, and Mrs.
Elmer Farrish of Gorire.
Mr .and Mrs. Elmer Farrish and
family of Gorrie spent a day recently
with his parents, Mr. and Mrs. John
Farrish’, 12 Con.
A large number from Ashfield, at
tended the funeral of the late Dr. J.
B. Whitely of Goderich on Thursday
afternoon.
Born—To Mr. and Mrs. Will Alton,
(nee Ella Hasty) on -Tuesday, April
13th, a son. Nurse Miss Mary Cook
is in attendance.
Mr. and Mrs. Fred Crump and
family are leaving Paramount and go
ing to their new home pear Belgrave
to live.
Mr. and Mrs. Wilfred Hackett and
little son spent Sunday in Ripley.
GLENANNAN
BORN
PICOBAC
PIPE
______TOBACCO
FOR A MILD,COOL SMOKE
rhubarb and strawberries cooked to
gether,
Rhubarb Sauce
The eastiest way to prepare rhu
barb is in sauce. One method con
sists of first making a thick syrup of
sugar, cutting the rhubarb into piec
es about half-an-inch long, dropping
the pieces into the syrup, and cook
ing until tender. This takes only a
few minutes, Another method is mix
ing two parts of the fruit to one part
of sugar and cooking them until the
liquid oozes out and forms a syrup.
Baked Rhubarb
Baker rhubarb may be made when
the oven is cooking some other food.
Butter a covered baking dish, spread
a layer of rhubarb over the bottom,
sprinkle a layer of sugar, then add
another layer of rhubarb, and so on
until the dish is fil'lgd. Sprinkle sug
ar over the top, then add. small piec
es of butter and the grated rind of a
lemon. Cover the dish and bake slow
ly until the fruit is tender. Long,
slow baking gives rhubarb a rich red
colour.
Apple and Rhubarb Jelly
Cut Canadian-grown apples into
quarters. To every pound of apples
add one cup of rhubarb juice. Simmer
until the apples are soft. Strain
through a jelly bag without pressure.
To each pint of juice add one pound
of sguar. Boil slowly, removing all
scum until the juice will jell. Pour
into tumblers and seal with paraffin.
The kind old lady had just used the
public telephone for the first time,
and had given the operator quite a
lot of trouble. After she had finish
ed her conversation she called the
exchange.
“I’m very sorry to have given you
so much trouble, miss,” she said, “so
I’m putting another nickel in the slot
for yourself,”
A salesman taking his bride south
on their honeymoon, visited an hotel
where they boasted of their fine
honey.
“Sambo,” he asked the colored wait
er, “where’s my honey?”
“Ah don’ know, boss,” replied Sam
bo, eyeing the lady cautiously, “she
don’ work here no mo’,”
First Burglar, after emptying safe:
"Let's reckon up the haul and see
what we’ve got.’
Second Burglar: "Aw, I’m tired.
Let’s wait and look in the newspap
ers,’’
An’ agitator was addressing a band
of strikers. “Only $12 a week,” he
yelled. “How can. a man be a Christ
ian on $12 a week?”
“How,” yelled a voice, “can he af
ford to be anything else?”
First Farmer: “I suppose your dau
ghter takes settin’ up exercises a lot
since she came home from takin’ that
physical culture course?”
Second Farmer: “I should say so.
She sets up all evening and with a
different boy friend every night.”
CORONATION PRAYER
By John Masefield, Poet Laureate,
Magistrate; “I seem to know your
face!”
Prisoner: “Yus, we wus boys to
gether.”
Magistrate: “Nonsense.”
Prisoner: “Yes, we was. We’re both
about the same age, so we must have
bin boys together!”
boiling point and add the prepared serve,
vegetables and cook until they are
tender. Fifteen minutes before serv
ing, add the meat, which has been
cut from the bones, trimmed of all
surplus fat and cut in pieces for serv
ing.
Mr. and Mrs. George Shaw and
Mrs. Rae Little of Toronto were
week-end guests with their parents,
Mr. and Mrs. John Metcalfe.
Mr. and Mrs. Harry Brown of
Wingham visited over the week-end
with her parents, Mr .and Mrs. Ar
thur Lincoln.
Miss Annie Stokes spent the week
end with Mr. and Mrs. David A. Rit
chie, Teeswter.
Mr. and Mrs. Sammuel Marshall
spent Sunday with Mr. and Mrs. W.
H. Marshall, Gorrie.
Mr. and Mrs. Harry Mulvey and
baby Murray, also Mrs. John Mulvey
spent Sunday with Mr. and Mrs. Reu
ben Stokes.
Mr. and Mrs. Dave Eadie and baby
Mac, visited on Sunday with Mr. and
Mrs. Eldon Renwick.
Mr .and Mrs. Charles Cathers spent
Sunday with her parents, Mr. and Mrs.
Solin Eadie.
Miss Jean Paisley is spending this
SALEM
James Longley of Toronto,,Mrs.
spent a few days with her brother,,
Mr. A. B. Longley and her sisters,
Misses Fannie and Helen Longley.
Mr. and Mrs. Thomas McMichael
spent last Sunday with the latter’s
parents, Mr .and Mrs. Jacob 'Cathers
of the B. Line, Howick. Mrs. Cathers
is at present seriously ill. We hope
to see her all. right soon again.
Mr. Henry Merkley at time of writ
ing is seriously ill with pneumonia.
We wish him a speedy recovery.
Mr. and Mrs. W. E. Weir spent
last Sunday afternoon with the latter’s
sister, Miss Gertie Bush and her
mother, Mrs. John Bush of Wroxeter.
Mrs. Bush is seriously ill.
The Triple V Class of Wingham
will be present in the church here on
Sunday evening, May 2nd .at 7<30.
Come and enjoy a rare treat.
ARMITAGE—In Wingham General
Hospital, on Saturday, April 17th,
1937, to Mr. and Mrs. R. E. Armi
tage, Wingham, a. daughter, Joan
Elizabeth. '
Goat Has Quintuplets
Mr. and Mrs. Alex. Monteith, who
live on the No. 4 Highway north of
Kippen, have a nanny goat that re
cently gave birth to five healthy little
animals, four of which have been dis
posed of. Besides raising the one,
supplying the couple will all the milk
and' cream they need, two pounds of
butter is churned each week off the
cream. The nanny, a large white goat,
is very tame, and lives for the most
part on alfalfa hay.
EGGS SCARCE
Next Fall
ACCORDING TO OFFICIAL MARKET FORECAST
This Means Good Prices and Good Profits for Those Who Have
Pullets in the Nests . . . Order Your Chicks Today
THE official Egg and Poultry Market Review from Ottawa, dated
April 16th, contains the following striking statements:
“In Ontario and Quebec, particularly, there is reason to be
lieve that laying stock is now away below normal. . . . This
condition, combined with reduced purchases of baby chicks,
is causing real concern over the possibility of an egg short
age next Fall. The impression now is that eggs will be
scarce from September to .January ...” . ,
These statements bear out what we have been saying all Winter
and Spring—that there never was a more promising time to get into
high-quality poultry stock.' So again we urge alert-minded poultry
men to get into Bray’s “Xtra-Profit” stock at the low prices we are
able to quote this season. May-hatched ‘Xtra-Profit pullets will
lay in October, if well reared, and. will cash in all Fall on the high
prices we are bound to have if eggs are scarce. Slower-growing
birds would miss the first half of the high-price season.
Better Still—Buy Started Pullets
On the strength of the above forecast, we believe you will be still
farther ahead to buy started pullets, and get them into the aying
house that much sooner. We can supply you with Xtra-Profit pul
lets, 3 to 6 weeks old, that are well started and should lay in August
or early September, if you keep them growing. And our Xtra-Profit
stock has the reputation for CONTINUOUS high production, with
out moults, slumps, or other set-backs,
Low Prices for Immediate Shipment
Xtra-Profit Grade StandardGrade
.50 each
Insurance Program for
Dominion Store Employees
Announcement has been made by
Mr. W. F. Stewart, Vice-President
and General Manager of Dominion
Stores Limited, of the liberalization
of the Group Insurance programme
covering the staffs of the firm in Tor
onto and Montreal, by which the em
ployee’s contribution is considerably
reduced. The plan is operated on a
joint contribution basis and is under
written by the Metropolitan Life In
surance Company. Benefits to the
employees include Group Life Insur
ance, Accident and Health coverage,
and Accidental Death and Dismem
berment Insurance. Commenting up
on this programme, Mr. Stewart stat
ed that it had proven very beneficial
to the firm’s employees.
TESTED RECIPES
Rhubarb in the Menu
Canadian forced rhubarb is
available on the market and may be
used in various ways in the house
hold. Apart from rhubarb stewed or
baked, rhubarb gives the distinctive
touch to tapioca puddings, tarts, sher
bets, gelatine, and shortcakes. The
juice makes a delicious drink. Also
the juice combined with sugar and
the stiffly beaten white of an egg
some people declare that one of the
makes an enticing creamy Sauce, and
finest combination^, ever tasted is
now
New Hampshire pullets, 6 weeks old ...$
New Hampshire, Rhode Island Rea,
White Rock pullets, 3 weeks old...
Barred Rock, White Wyandotte pullets
3 weeks ..............»...............................
Leghorn Pullets, 3 weeks -—...................
Non-sexed uliivka, uc«Vy mTwwww, ~ ---- - .2-weeks-old pullets or non-sexed chicks, 2c per chick less.
28.90
Leghorn Pullets, a weexs 33.90 — -
Non-sexed chicks, heavy breeds, 3 weeks 2L95 Pe^ fyO
Day-old cockerels, heavy breeds, $5.00 per hundred.
Canonized cockerels, 5 to 6 weeks old, 25c each.Day-old chicks, non-sexed, immediate shipment—at prices quoted
last week. .........Order Yotir Chicks Today
It will oav vou to act promptly. Every day you lose, now, means a
■a’S »ws
FRED W. BRAY, LIMITED
John St. North, A. 0. Adams, Agent,
Hamilton, Ont* Wmgham, Ont*
27.90
per 29.90
19.95
matt to whom
or
' “Are you a
might entrust a secret?”
“Certainly,”
“I am in Urgent need of $25,”
“Don't worry, I shall treat your
confidence as if I had never heard it,”
*—Sie und Er, Zofingen.
One
“You stand upon the highway of the
sea,
Wherein the ships, ’your children,
come and go
In splendor, at
Bound to and
may be.
Through this
years to
/
the full of every flow,
from whatever ports
“Hi, there,” bellowed a policeman
to an inebriated citizen, “you can’t
stand there in the street.”
"Yes I can, orfsher,” retorted the
citizen proudly. “Don’t you worry
’bout me. I been standin’ here an
hour an’ ain’t fell off yet.”
Pot Roast of Beef
pounds beef, 2 tablespoons
teaspoon pepper; 2 table-
beginning reign for
come,
May fortune set your lot in happy
times:
Your seaman saint still marking, with
his chimes
Daily, some ship of yours, returning
home,
Though you are changed from what
I once beheld:
Though your remembered hulls are
with the coral:
I can not think upon your might
unstirred.
O sacred city of the lost sea-bird
May wealth, out-ransoming the ports
of Eld,
Be yours, with spiritual gold and holy
laurel.”
Gerald—“That fellow is a bird,”
Geraldine—“I notice he had an
eagle eye.”
“Dang these new boots,” said Mike
“be jiggered if I can ever git me feet
into ’em till I’ve worn ’em for a fort
night.”
A skunk walked onto a Chautauqua,
N.Y., stage as a man was singing, “I
Got Plenty of Nothin’.” After
animal left, the singer probably
a scent.
SATISFYING STEWS
Irish Stew for Four
Three pounds lamb from shoulder
and breast, cut into squares; 8 med
ium potatoes, minced; 4 large onions,
minced; Vi bunch celery, minced; 12
small potatoes; a bouquet composed
of a bay leaf, thyme and 5 parsley
stem., and 2 tablespoons of fresh
green parsley, 'chopped very fine.
In a large saucepan, place lamb,
minced potatoes, onions, celery and
the bouquet, then add 1 quart cold
water. Season with salt and pepper
and bring slowly to simmer; just a
simmer. Cook 40 minutes. By that
time the minced potatoes, onions and
celery will have cooked down to no
thing, become invisible in the stock.
Now add the 12 small potatoes, which
have been parboiled 3 minutes, and
cook until they are done. Place in
an attractive and suitable serving dish
and add -the chopped parsley just be
fore serving.
Hodge Podge
Put these ingredients in a large
pot; 3 lbs. ox-tails, 2 pigs feet cut
in small pieces, 1 pig’s ear, and en-
the ough water to cover. Salt to taste,
had Simmer for 2 hours, skimming when
Inecessary. Then add 1 small firm
cabbage, cut in quarters, 10 small on
ions, 2 large scraped carrots and 2
large scraped turnips, both cut as
small as olives. Simmer another 2
hours.
Three
salt, Vi
spoons flour.
Trim fat from meat and try out in
kettle. Strain and return three table
spoons melted fat to kettle. Heat, and
when sizzling add meat. Brown on
all sides, turning frequently. Be care
ful not to pierce with fork. When
meat is brown all over, cover closely
and cook over a low fire for three
hours or until meat is tender. I nev
er add water because the cover of
my kettle fits so tightly that none
of the moisture from the meat has a
chance to escape but you may need
to add Vz cup boiling water to pre
vent burning. Sprinkle with salt and.
pepper when meat has been cooking
about 2 hours. When ready to serve
remove meat to hot platter and add
enough boiling water to make two
cups. Return to the fire and bring
to the boiling point. Stir in flour
which has been stirred to a smooth
paste with 3 tablespoons, cold water.
Cook. Stirring constantly for five
minutes. Pour into gravy boat and
Veal is delicious pot roasted this
same way.'
Scalloped parsnips and pineapple is
a delicious dish to serve with a veal
pot roast.
Brown Stew With Dumplings
One pound stew beef, 2 tablespoons
flour, % teaspoon salt, % teaspoon
pepper and a little cayenne, water to-
cover.
Cut beef in small pieces, stir flour
around it and put in a stew pan with
a little butter or fat, and brown. Cov
er with hot water, add salt and pep
per and cook slowly for 1 hour.
Brunswick Stew, Southern Style-
1 boiling fowl. Place in cold water
with 1 tablespoon salt.
Boil and then turn heat down to
simmer point. Add:
1 tin green peas (from which water
has been drained)
4 white onions
2 cups lima beans.
New low Price each
CORN SALVE
BUNION SALVE
FOOT POWOER
39*
For Sale at McKibbon's Drug Store
“It ’Pays to Keep Things
PAINT UP WITH
“I took the recipe for that cake“I took .the recipe for that cake out
of my best cookery book, darling.”
“You did quite right, dear. It nev
er should have been in.”
Doctor .(examining the ambulance
class): “What would you do if, after
artificial respiration, a drowning per
son showed .signs of life?”
Student: “Give him a drink of
water.”
Hostess: “What .a noise those nei
ghbors make. Listen to the children
howling.”
Visitor: “But that noise comes from
your , own nursery.”
Hostess: “Really. The little dar
lings must be enjoying themselves.”
Lamb Stew
Two pounds of lamb, % cup of dic
ed carrots, 1^ cups of diced potat
oes, 2 onions, diced; 2 tablespoons of
diced celery, 2 tablespoonfuls of to
mato catsup, 1 tablespoon of finely
chopped parsley, lVi teaspoons of
salt, % teaspoon of pepper.
Wipe the meat, cover with cold
water and simmer until tender. Re
move from the heat and allow to cool.
Remove the fat from the top and
strain the broth. Bring the broth to
Brandrain - Henderson
QUALITY PAINTS
Now is the time to paint up and you will be sure
of satisfaction if you use Brandram-Henderson
Paints - Varnishes - Enamels.
Full Range of Colors from which to choose.
MACHAN BROS.
Call at our store for color card,
Pat: “I woke up last night with
the terrible sensation that my new
gold watch was gone. The impres
sion was so strong that I got up to
look.” *
John: “Well, was it gone.”
Pat: "No, but it was going.
It was visiting ’day at an asylum
and a patient sat with his wife. Fin
ally the wife glanced at the clock.
“How late it is?” she said. “I must
be going.”
The patient turned to an attendant.
“Is that clock right” he asked,
“Quite right,”
“Then what’s it doing here?”
me
try
Atiglcr: “You've been watching
for three hours. Why don't you
fishing yourself?”
Onlooken “I ain't got the patience,
Cent A Mile RS“
(Minimum Fares: Adults 75c Children 40c)
From WINGHAM
— AND ADJACENT C. N. R STATIONS —
APRIL 30 and MAY 1
anee, Kingston, Gananoque, Brockville, Prescott, Morrisburg, Corn
wall, Uxbridge, Lindsay, Peterboro, Campbellford, Newmarket, Pen-
etang, Collingwood, Meaford, Barrie, Orillia, Midland, Gravenhtirst,
Bracebridge, Huntsville, Callander, North Bay, Parry Sound, Sud
bury; all towns in New Ontario on line of Temiskaming & Northern
Ontario Rly., Nipissing Central Rly., Kapuskasing, Longlac, Nakina,
Tashota, Sioux Lookout, Geraldton, Jellicoe, Beardmore, Port Arthur.
Saturday, MAY 1 To TORONTO
Also to Brantford, Chatham, Chesley, Clinton, Durham, Exeter, Fer
gus, Goderich, Guelph, Hamilton, Hanover, Harriston, Ingersoll,
Kincardine, Kitchener, London, Listowel, Mitchell, Niagara Falls
Owen Sound, Paisley, Palmerston, Paris, Port Elgin, St. Catharines,
St. Mary’s, Sarnia, Southampton, Stratford, Sttathroy, Walkerton,
Wiarton, Wmgham, Woodstock.
For Fares, Return Limits, Train Information, Tickets, consult near
est Agent.
See Handbills for complete list of destinations. T-224-B
CANADIAN NATIONAL
m-, r! I p,, 7 • ■, i nr »
i
repay me that $25 you“Will
borrowed?”
“No.”
“Always the same reply?’
“It Is always the same tjuestioh."
Gazzettino Illustrato, Vetiiee.
you