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HomeMy WebLinkAboutThe Wingham Advance-Times, 1941-07-31, Page 7July 31st, 1341 II ...... . Ontario By HUGH TEMPLIN apples contain •tti tbsps. whole cloves cups water pounds sugar Wood alcohol is poisonous. Do not let it come in contact food. Discard the juice that has been By Anne Allan Hydro Home Economist juice and add-the sugar * which will > SFCOK i't C- yauft -cctFii. The pessimist was suffering- from rheumatism, “Every bone in my body aches,” he Clarify .the juices by straining a moist jelly bag * you to write to * We $d not stay long. As we camp out again through the various chamb­ ers# eyen zero temperature felt warm. ......... TERMS 6N BRAND NEW guaranteed Wingham PAY NO MONEY DOWN INITIAL TRAINING SCHOOL FULL OF SCIENTIFIC MARVELS “Were you planning to visit the In­ itial Training. School at Eglinton?” -asked Flying Officer Nicol, our guide whose duty for the time being was to get us past the sentries and the bar­ rier gates ahd explain what the Royal Canadian Air Force was doing. I said I hadn't thought of it: my desire was to get on to the camps where there was actual flying just as quickly as possible. Flying Officer Nicol thought that would be a mistake. In his opinion, the Initial Training School was the most interesting place of them all, It was customary to take distinguished American visitors up to Eglinton just to let them look around and see for themselves that there were certain things in Canada which Uncle Sam's Air Force didn’t have, Walter Lipp- uiann, the columnist, had been there just a few days earlier. My guide was right, as usual. If I had missed .the Number One Initial Training 'School, I would never have realized how thorough is the early testing of the young men who are des­ tined to .become fighting pilots and observers. Carrying on Sir Frederick’s Work It Is generally known that when Sir Frederick Banting died in a plane crash in Newfoundland, he was on his way to, England to carry on his scien­ tific work for,the Air Force. His death did not stop that work. It began at the Banting Institute at the Univers- A. H. McTAVISH, B.A. Teeswater, Ontario Barrister# Solicitor, Notary Public and Conveyancer Office: Gofton House# Wroxeter every Thursday afternoon 1.30 to 4.30 and by appointment. Phone — Teeswater 120J. YOUR EYES NEED ATTENTION Our 25 Point Scientific Examin­ ation enables us to give you Clear, Comfortable Vision F. F. HOMUTH Optometrist Phone 118 Harriston MONUMENTS at first cost Having our factory equipped with the , most modern machinery for the exe* fcution of high-class work# we ask you to see the largest display, of monu­ ments of any retail factory m Ontario, All finished by sand blast machines. We import all otit granites front tne Old Country quarries direct# m tne tough. You can save all local deal* .ters** agents’ and middleman profits t»y teeing us. E* 1 Skelton & Soft ht West End Bridge—WALKERTON ity of Toronto, and since last Novem­ ber, it has been .continued in the build­ ings which formerly belonged to the Eglinton Hunt Club in North Toronto. The Eglinton Hunt Club used to be a favorite reSort of Toronto society, and the kind of a place where a village editor would hardly expect to find himself. Inside the main building is a big arena, large enough for a game of polo and ideal now, since the seats have been taken out, as an indoor drill ground. There are class-rooms where dance floors used to be, for the stud­ ents at the Initial Training School are already studying a stiff course of high­ er mathematics, armament, signals, sanitation and navigation. It is easy to see why matriculation standing or better is a necessity for every aspiring pilot. I looked'over the lay-out admiring­ ly. Even though it had been toned down to make it useful rather than beautiflu, signs of its former magni­ ficence were apparent. “This must have been a -swanky place in the old days,” I suggested. .Flying Officer Nicol used to be an­ other working newspaper man. “I wouldn’t know,” he said, “My dues in the Hunt Club weren’t kept up very well.” x When the land and buildings were purchased, there were questions in Parliament and suggestions that they had been bought to help out an organ­ ization which was about to pass out of existence.; I don’t know anything about -the truth or otherwise, but the people who built the old Hunt Club never dreamed of the .scientific wond­ ers it would one day contain. Testing Brain Waves After a brief call at the office of Squadron Leader McPherson, officer in command of No. 1, I.T.S., I went to the office of Flight Lieutenant C. B. Stewart. This brilliant young doc­ tor, a graduate of Dalhousie Univers­ ity in the Marltimes# is carrying on Dr. Banting’s work, but he took time off to guide me personally through the building where the aircraftmen ate tested, mentally and physically# to see whether they will be able to stand the strain of flying and fighting live miles above the earth. As we started down the hall, we met a young, man whose appearance was startling. He looked as though he had just come from the hands of an electrician. Five long wires hung down from his head. Two of them seemed to be soldered to the top of his head, in among his hair, two more were attached to ithe.,back of his neck and one hung from his left ear, Little patches of hair had been shaved off and the wires attached at important points. Dr, Stewart explained that the two in front were over the part of the brain controlling muscular co-ordina­ tion and the two on the neck indicat­ ed the place where the optic nerves entered the brain. The one on the ear was just a ground wire. Bydjsing a complicated machine# it was possible to measure the brain waves of the man who now looked like something that had wandered out of a cartoon comedy." The young aircraftman was told to enter a small room and He quietly on a bed. The wires were attached to binding posts on the wall. He was told WINGHAM ADVANCE-TIMES V PAGE SEVEN that he wasn’t to think of anything ex­ citing, such as an evening with his best girl, but to try to come as near as possible to thinking about nothing at all. Out in the next room, the Flight Lieutenant touched a switch. A broad ribbon of white paper began to creep over a table.^On it were four wavy lines# drawn by pens actuated by the wires from the head of the man whom I could see through the window, lying peacefully on ^he bed. This patient was normal. The wavy lines had no sudden variations, His electro-encephalogram showed that he had passed one more 'test. A few are subnormal. Suddenly the black line takes a jump to one side. An Aircraftman with a record like that may take a fit up in the air some day. He won’t be rejected on that one test alone, but the chances are that the time and expense of training him. would be wasted, so when he shows other symptoms as well-, he is finished as a pilot. Low Pressure and Oxygen In the next room, a large cylindrical structure stood in the centre of the room. It looked like the bottom of a silo. The outside was reinforced with steel and planking and large metal pipes ran ’around it. A porthole of heavy glass was built on one side and there was a desk with a microphone near the window. Dr. Stewart opened a door and we entered a circular room, llne’d with burlap. Seats for ten persons ran ar­ ound the sides and in the centre was a table with a chair where the doctor sat. This strange room is used to test the ability to stand high altitudes where air gets thin and oxygen scarce. Usually a class, of ten takes the test at once, with a doctor keeping watch through the window from outside and giving instructions through a loud­ speaker, while another doctor sits at the centre table. The officer on the outside manipulates valves and the-air is gradually drawn out. Indicators .show the altitude at which the air is similar to that inside the circular room, 5,000 feet above sea level, 10,000 feet, 15,000 or more. x There is no particular sensation felt by the persons inside the .tank, but above 10,000 feet, or two miles, the nails turn a bluish tinge, which is also apparent in the lips. The brain seems unimpaired, but that is an illusion. To prove this, the aircraftmen are given simple little problems to do — to change a sentence into a common code, or something of the kind. Like a car driver with a" few drinks, who thinks he can drive as well as ever, they don’t know they are making mis­ takes. As the air is exhausted, the margin of error rises. Ahother test follows. A rubber ox­ ygen mask is fitted over the nose and mouth. A tube .hangs down .from it and the end of this is plugged into a small pipe which runs around the in­ side of the wall. With a supply of ox­ ygen available, the tests show normal brain operation no matter how high the pilot may "fly”. It is an impressive lesson,, thoroughly taught. 43 Degrees Below Zero I wondered what would happen next as Dr. Stewart led me into another room. -Young men were climbing out of flying suits of various types, and ' hanging them on hooks along the wall. Equipment, as well as men, must stand the tests. The Flight Lieutenant opened a door similar to those on large refrig­ erators and we entered a cold cham­ ber. The temperature there was said to be 20 above zero, but we didn’t stay Jong, going on into a second and a third, through large insulated doors each time. The second refrigerator chamber was kept about zero and the third at 20 below. In ordinary sum­ mer clothes, it began to feel chilly, but such temperatures are encountered in high flying. In the third refrigerator room, there was a metal chamber, somewhat like a large concrete mixer, coated outside . with an abestos compound. My guide unscrewed a circular door like a big porthole and the two of us climbed in­ side. There was only room for two at a time there, and a cold artificial wind blew continually. Dr. Stewart pointed to a thermometer, which registered 43 degrees below zero, a temperature en­ countered four or five miles above the earth. It is possible to exhaust the air from this chamber also, SAtlYS,, SALLIES Twenty-five Pounders from French Canada THE MIXING BOWL >r ANNS AllAN Hydro Homo Economist (Left) There is only one plant iu North- America where cannon, are made from scrap tp finished gun in the one place—that’s at Sorel, F.Q. (Below) The latest in field pieces is this British 25-poim<ler equipment madein tlie heart of French Canada * at Sorel, P-Q. Jelly Making Hello Homemakers! Let's all make more jellies, jams and preserves this year. Nearly everyqne has relatives overseas, and we can all help the war victims who need these concentrated energy foods. Make sure, too, that your own emergency shelves will be stocked. << $ # About fifteen years ago, new and supple methods of jelly making were discovered, and equipment brought in­ to use which simplifies the job. * * * There are several factors which help determine the right amount of water. With red and black currants, almost cover the fruit with water. When it boils, mash it, with a potato masher and strain through the bowl strainer. It is perfectly safe to make a second extraction with the current jelly pulp; almost cover pulp with water, let boil; stirring occasionally for several^min- utes, then strain. This will make two 'or three extra glasses. Fruits having more juice than pulp will not furnish any extra jam. Grapes make a very satisfactory pulp as well as juice. No second, extraction should be attempted. With such hard fruits as apples, and crab-apples# the prepared fruit should be covered with water as well as with a lid. This is especially -true if the fruit is hard and needs to continue cooking for some time. By using two bowl strainers and occasionally lifting the fruit, the juice can readily be ob­ tained. If the crab-apple juice seems “thick or heavy”, rinse the pulp with a half-cup of water, shaking it around, and add to the juice. * * * Apple or crab-apple pulp, if desired, may be rubbed through the sieve and used for fruit butter, or sauce. These fruits are also valuable to help other fruits jell. Mixed with choke cherry or elderberry juice, a satisfactory jelly can be made. The flavour of the wild fruit remains distinct up to 50% dilu­ tion. * * * The proportion of pectin in fruits varies -in .several ways, being higher some years than others. Juice from under-ripe fruit jells better than from over-ripe fruit. There is proportionate­ ly more pectin in small fruits than large of the same variety, as more pec­ tin is found in skins and* seeds than in pulp. Directions for Making Good Jelly 1. The following fruits make good jelly without additional pectin: sour apples, currants, cranberries, goose­ berries, grapes, sour plums, blueber- ries, oranges, sweet plums, quinces, raspberries. 2. Use a mixture of ripe and slight­ ly underripe fruit in the porportion of a cup of ripe fruit to two cups of und­ erripe,.. -to give good flavour, colour and pectin. 3. Wash and remove Stems. (Do not peel or core.) 4. If fruit is low in acid, add lemon juice to the raw fruit. Adding six to eight tablespoons of lemon juice to a cut-up raw fruit. Instead of adding lemon juice, fruits may be used in combination with a more tart fruit, e. g. raspberry with red currant, straw­ berries with gooseberries, blueberries with rhubarb. 5. Cook the fruit with the right amount of water until very soft and mttghy. 6. Moisten a jelly bag and pour the hot cooked fruit into the bag. (A jelly bag may be flannel, a clean sugar bag or two thicknesses of tine cheese cloth.) L Let drip into a large container. For good# clear jelly do not squeeze the bag, use two wooden spoons to lift the fruit. (As previously stated, fruits such as currants, crabapples, gooseberries# quinces, can have two ex­ tracts of juice made from them. 8. the juice through with squeezing. 9. Measure the proper quantity of be determined by the pectin test. 10. To obtain the best results, use four to six cups of juice at a time in a large, flat-bottomed saucepan which fits your electric element. The juice should boil up to at least twice its vol­ ume. (Slow cooking gives a darkjelly with poor flavour and texture.) 11. Test the jelly to know when to remove front the electric range - lift a spoonful of the liquid and allow it ■to drop slowly to the edge of the 3 1 •'% 'ISII BM I <dj?/KJ rtjll spoon’. As the liquid nears the jelly­ ing stage it will form distinct drops at the round of the spoon edge. Test re­ peatedly so that it does not cook too long, and when two drops pull togeth­ er, the jelly is done and should be re­ moved from the electric element at once. 12. Let the mixture stand 30 sec­ onds. Remove scum and pour into sterilized jelly glasses. 13. In order that all air bubbles come to the top let the jelly stand in the glasses for a few minutes before a thin layer of melted paraffin (or wax) is poured over the jelly. Anoth- , er thin coating of melted wax may be poured over the jars on the next day. * * * Recipes Red and Black Currant Jelly Wash currants well. Crush in a ket­ tle and add a very little water - about 1% cups to 6 quarts of currants. Cook until fruit is very soft and strain through a jelly bag. Bring juice to a boil and gradually add sugar, about % cup sugar to 1 cup juice. Boil until it sheets from the spoon, about 8 to 15 minutes. Pour into clean hot glass­ es and seal with paraffin. Xt Peach Conserve 24 large peaches , 2 oranges - juice and grated rind 2 lemons - juice and grated rind 3^2 pounds sugar or 7 cups 1 cup blanched almonds Peel and slice peaches/ add sugar, orange and lemon, and let stand over­ night. Cook slowly until thick, adding the almonds after the mixture has cooked 20 minutes. Pour into hot ster­ ilized glasses and seal at once. Crab Apple Preserve 4 pounds* crab apples 2 4 4 Make a syrup of water and sugar. Add the crab apples, either whole or quartered and cored. Cook until the apples are tender, having the cloves tied in a small cotton bag. Fill into jars and seal while hot. August Conserve 1 1 1 3 pint diced carrots pint diced tart apples cup peaches cups sugar Juice of 1 lemon Mix the ingredients and simmer them until the mixture is clear. Turn into jelly glasses, and when cold cov­ er with hot paraffin. Raspberry Jam Mix equal parts of raspberries and sugar and allow to stand 1 hour. Heat slowly, stirring often until it boils. Boil 10 minutes. Pour into sterilized jars and seal at once. Tomato Conserve 4 cups tomato pulp (cooked and strained through colander) 31 cups sugar 14 cup raisins 1 lemon % cup preserved ginger Mix all together and cook slowly until thick. juices into a small flat dish. Measure an equal amount of denatured alcohoL Pour it gently into a dish. Do not stir — let it stand one to three minutes. Then notice whether the jelling qual­ ities of the juice are excellent, good, or poor. 4. If excellent add one cup of sug­ ar for each cup of juice; if good add % hup sugar for each cup of juice, and if poor add % cup sugar for each cup of juice. Cautions When Using Alcohol Wood alcohol may .be purchased at any drug store. Eight ounces is us­ ually sufficient for a season, But re­ member: 1. 2. with 3. used .for a jelly test. 4. Wash utensils carefully after-us­ ing them. * * * QUESTION BOX Mrs. R. B. asks: What fruits con­ tain pectin and acid? Which lack pec­ tin? Which lack acid? Answer: Cranberries, quinces, green apples, crab apples, blackberries, gooseberries, orange rind and white pulp of oranges contain pectin and acid. Peaches, pears, cherries, strawber­ ries, pineapples and rhubarb contain, practically no pectin when ripe. Pears and sweet practically no acid, -if Anne Allan invites her c’o The Advance-Times. Just send in your questions on homemak­ ing problems and watch this little cor­ ner of the column for replies. A Tip — Directions for making Homemade Apple Pectin 1. Clean slightly under-ripe ap*ples. Do not peel or core. Slice. To one pint of apples add one pint of water. Bring it to a boil quickly. Simmer 20 minutes. Strain through a jelly bag. Press. lightly with a wooden spoon. Take the pulp from bag and add an equal quantity of water. Simmer again 20 minutes. Strain. Put the first two extracts together in a shallow sauce­ pan. Boil rapidly until liquid is con­ centrated, to .a quarter of the original amount. Put in sterilized jars and seal tightly. 2. A sure test for jelly is made by means of an instrument called the Jel- meter. (Directions are supplied with the instrument on how to use it.) j complained. 3. The alcohol test for pectin is, toj “You ought to be glad you’re not a pour one spoonful of extracted fruit i herring.” said the optimist. Fair Soldiers in Women’s Land Army * lT'HESE smiling giris in overalls are ready to give Canadian farmers a helping hand during the busy summer months. They are all members of the Ontario Women’s Land Army# organised by a group of women who anti* cipated a shortage of farm labor With so many men being absorbed into war services, During the winter months, Ford Motor Corn*’ pany of Canada, Limited provided the girls with a free and thorough oourse in the oare and operation of modern farm tractors and im­ plements and followed up with instruction in practical field work in the spring. More than 100 of these girls are already at work on Canadian farms. They seem to be happy about it all in the above photograph. Left to right: Amybei James. Barbara Dennett# June Hardy, Bernie Harris, Milli­ cent Cobb, Kathryn ironside and Helen Harris, all from Malvern Collegiate, Toronto.