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HomeMy WebLinkAboutThe Brussels Post, 1956-07-11, Page 6Fish Shot Out Nis Cigarette DYNAMITE DIGS A DITCH — Tons of earth are shot high in the air as Saskatchewan's program to drain tens of thousands of gcres of flooded grain land gains momentum. Top photo shows a ditch several hundred feet long being blasted with dynamite. At right Saskatchewan farmers load dynamite sticks into holes punched in submerged land preparatory to blasting. At left, a blasting technician measures depth of blasted ditch which is already carrying water from a flooded field. The drainage program, which will be conducted for the remainder of the summer, is under the supervision of the conservation and development branch , of the provincial Department of Agri- culture. Blasting experts of the explosives division of Canadian Industries Limited are assisting with the ditching phase of the operation. she gets up to 50% greater yield than with the longLboil method because there's no evaporation of juice. * Americans Rally Against Litter A careless visitor 'in the his- toric village of Oyster Bay, N.Y., had finished unwrapping a piece of candy,. popped into, his mouth, and thrown the wrapping on the sidewalk, A sharp-eyed, tidY-minded Long Islander came along, pick- ed up the crumpled paper, and handed it back as something "you nave seemed to drop." "Thank you," came the res- ponse, "but -1 don't want it." "Neither does Oyster Bay," was the apt reply of the villager. Neither, according to a re- cent Gallup poll, do 86 per cent of the people in the United States. As a matter of fact, pub- lic opinion has crystalized to such an extent thht these same fluks would have litterbugs Cored. They told the pollsters they are "fed up" with clutter. The Oyster Bay incident is typical. It has been reported as happening from as far away as Croydon, England,, where the British are equally as insistent on tidiness — and with more effect. It is fast becoming a part of the tradition on "littering" which flows into the modern, steel-and-glass-building at 99 Park Avenue, where Keep. Ame- rica Beautiful, Inc., is general headquarters of this year-round campaign. But this is springtime, And although the weather may be playing tricks on those who are looking forward to full and * timely blooms on their flower beds and lush harvests from their vegetable gardens, yet those concerned with "litter" are at all sure that 1956 will not be a banner year for this unwanted crop in parks, on streets, and along highways. Not, however, if a concerted drive by organizations can pre- vent it. KAB is a national pub- lic service supported by indus- try, cooperated with by service clubs, end designed with the sole purpose of the "preven- tion of litter." But, like most campaigns, it is the individual who plays the key part. John C. Rose, executive director of KAB, puts it this way: ". . . It must be recognized that the true' solution depends on • the public mood." If the stream of letters, phone calls, and messages which come in to the Park Avenue head- quarters ecan be taken as a valid ,witness, then the public mood is one of distress at the increasing clutter on public places and a resolve to do some- thing about it. • Liquid and powdered fruit pectin are natural, fruit pectins extracted from fruits rich in pectin is refined, concentrated and standardized to specific jellying. *strength. Both liquid and crystal pectin are equally high in quality but because the composition ,differs slightly, recipes are not interchangeable. So be sure to use the type of pectin called for in the recipe. *' * * Here is a selection of jam and —jelly recipes — some are new — some are old favorites. We hope you like them as well as we do. RASPBERRY AND STRAWBERRY JAM Yield: about 10 medium glasses (5 lbs. jam) 4 cups prepared fruit (about 1 qt. each ripe red raspber- ries and strawberries) 7 cups (3 lbs.) sugar 1/2 bottle liquid fruit pectin First, prepare the fruit. Crush thoroughly about 1 quart each fully ripe red raspberries and strawberries. Combine fruits and measure 4 cups into a very large saucepan. Then make the jam. Add su- gar to fruit in saucepan and mix well. Place over high heat, bring to a full rolling boil, and boil hard 1 minute, stirring con- stantly. Remove trout heat and at once stir in liquid fruit pec- tin. Skini off foam with metal spoon. Then stir and skim by turns for 5 minutes to cool slightly, to prevent floating fruit. . Ladle quickly into glasses. Cover jam at once with % inch hot paraffin. * * RASPBERRY AND RHUBARB JAM * * * JUST REARIN' TO GO — The end was in sight for spectators at the recent national AAU championships as hefty, 325-pound Paul Anderson gave a perforainnce that retained his AAU title and bettered three world marks. The 24-yebr-old set global marks for total lift, snatch, and clean-and-jerk. Yield: about 10 medium glasses (5 lbs. of jam) 4 cups prepared fruit (about 1 qt. ripe red raspberries and 1 lb. rhubarb) 7 cups (3 lbs.) sugar % bottle Ilquid fruit pectin First prepare the fruit. Crush about 1 quart fully ripe red raspberries. Slice thin or chop (do not peel) about 1 pound rhu- barb.. Combine fruits and mea- sure 4 cups into a very large saucepan, Then make the jam. Add sugar to fruit in saucepan and mix well. Place over high heat, bring to a full rolling boil and boil hard 1 minute, stirring constant- ly. Remove from heat and at once stir in liquid fruit pectin. Skim Off foam with metal spoon. Then stir and skim by turns 5 minutes to cool slightly, to prevent float- ing fruit. Ladle quickly into glasses. Cover jam at once with % inch hot paraffin. that wriggles, and while they are• busy trying to swallow one end of the snake they fail to notice that' the other end is preparing to do the 'same to them. After a,, capture has been made the tail ceases wriggling for sev- eral days until the snake becomes hungry again. After all, It wouldn't be much fun having your tail wor- ried by a frog you didn't want to eat! order to attract inquisitive fish within range of its paws. Pretending to be a worm in order .to capture prey seems to be quite fashionable. The young of a num- ber of snakes, including copper- heads and water moccasins, have bright -yellow tails, which are made to look like worms or maggots by being continually waved about, Frogs, toads and small lizards are irresistibly attracted to anything light penetrates, Their bait is luminous, the light being produced not by the fish itself but by bac- teria that live in the bait. A. Mediterranean fish that boasts the delightful name of "star- gazer" has a different but equally effective method of angling. Nor- mally it lies with its whole body buried in sand on the sea bed, only its eyes and part of its mouth re- maining uncovered. Out from the mouth comes a thin red filament which wriggles and squirms along the sand just like a small red worm. And small red worms are an irresistible attraction to small fish. The worm-bait idea, though, Is not exclusive to the star-gazer, nor is angling practised only by fish. The alligato r-snapping turtle angles with a similar worm-like filiment which lies along the mid- dle of its tongue, the turtle remain- ing quite still the "worm" wriggles around. The octopus, too, is something of an ace angler, which is not sur- prising, for it' not only has eight arms but is an extremely intelli- gent creature. Unless very hungry, an octopus will not eat fish, pre- ferring crabs and lobsters and other crustacea if it can get them. Occasionally, however, .an octopus has been known to kill a small fish and hold it outside its lair at the end of one of its eight arms. Now crabs• and lobsters are great scavengers, and sooner or later one is sure 'to be attracted to the dead fish. And, of course, the octopus has seven other arms held in readi- ness to draw it into the lair. If you have a goldfish pond and a eat you will know what a skilled fisherman a cat can be. The South Americanjaguar is also fond of fish, and catches them in the same way. It is reported that it will sometimes break the surface of the water with the tip of its tail in A 14411 smoking oil a Veranda overlooking water in the East ladles bad his elgarette extingeasiled by well- directed salvoes. A small 114' lard sunning itself Oh a leaf a tor inches above the water was, stud- larly marked down. Stories like these have been brought'back by travellers to. the East Indies Or more than two hull dred years. No one believed that there were fish that swam about just beneath the surface of the water and shot down hovering In- sects and other objects by accurate bombardment with drops of water. Only recently, have these stories of the -'‘archer" fish been investigated and their remarkable skill con. firmed. Although they are fairly small fish, the largest only about ten inches, long, they are capable of shooting with uncanny accuracy for a. distance of several feet above the water. The drops hit hovering Insects with considerable force, so that they plop down Into the water and the fish snap them up. Observers found that up to a distance of four feet away the fish never missed. The very best shots were able to send the drops of wat- er as much as twelve feet above the surface.. Has the archer fish any special equipment to enable it to perform its unusual feats of arms? -Very little, other than a looser tongue than fish generally have, and a straight groove in the middle of the roof of the mouth. For shooting the tongue, is held against this groove to form, a tube, and the gill covers are pressed smartly inwards, driving water through the tube 'under considerable pressure. This much is clear; but what puzzled scientists is hew it achieves Its astonishing accuracy. When it shoots its eyes are below the sur- face of the water, so it must take account of the "bending" of the light which reaches it. A stick looks bent in the middle when half of it is in water. It's the same with the fish looking up- wards : the insect isn't at the spot where the fish sees it. It must there- fore make the necessary adjust- ment to its aim, shooting the drops where it knows the insect is, and not at the spot where it appears to be. Again, the surface of the water may be choppy, but the archer fish Is able to make allowances for this also. It is also quick to learn from experience. Two specimens kept In' IM aquarium were teased by being offered spiders stuck on to the end of a stick. They soon gave up bom- barding them when they found tiley couldn't shoot them down. What is more, they afterwards refused to bombard any other spider or insect until they became really hungry. Fish that shoot down insects sound strange enough. But there are others that get their prey with line and bait. The 'angler' fish is an ex- tremely ugly creature with a small body and a huge head that is near- ly all mouth. Its fishing tackle con- sists of a thin strand growing out from the top of the head and end- ing in a blob of flesh, like a topknot, which is the bait. This the angler waves before any small fish that tomes along, skilfully flicking it just out of reach whenever the anspecting. victim makes a dart at it. Gradually the fish is lured near- sr and nearer to the angler's dosed jaws. Then there is a sudden aphettval as the huge mouth opens suddenly to take in a great gulp of water that sweeps the fish in with It. There are several varieties of sngler fish. The largest kind are three feet or more in, length; and ire said to be able to- catch ducks slighting on the water. Certainly their mouths are big enough to itecommodate a whole "duck. One of the earliest angler fish to be shown in New York Aquarium treated such interest that everyone wanted to see it feed. As a result it lied after a short time of overeat- ing. Perhaps the most fantastic ang- ler fish are those that live in the leepest ocean two or three miles below the surface, where no sun= ".Tune, Bill proposed to me last night," "Congratulations, he does it So beautifully, docsii't lied" . • to form a. jelly when sugar is added and .the mixture &led until the ingredients are con- centrated •enough to jell. But there are a feW fruits which contain enough acid or pectin to forma jelly when fulyy ripe yet that's the stage when color and flavor are at their best. That's why a Mixture of ripe and under-ripe fruits is used in the long-boil method. But long boiling brings loss of flavor, darkening of color' and often earamelizatiort of sugar. REAL• COOL DOLL — Some I t- tle mother left her dolly sitting pretty one recent sizzling day when she placed it near a lawn sprinkler in a park: * When the modern homemaker Makes jam or jelly the short- boil way, she is not limited to Using only the good jelling fruits. 'She can use any fruit. She adds pectin herself, fol- lows exact recipes, boils the jam or jelly mixture for just one minute— only long enough to sterili2e the mixture and prevent spoilage --and pro- duces a jarri jelby whieli has the bright Color arid flee& characteristic of the fruit, Arid Spiced Strawberry Jain, Use recipe for,' strawberry jam, Add Vi teaspoon each, allspice, thine. The so-called' "good jellying" fruits are those containing enough natural acid and pectin POISE You'd have id be dinntoi. to sit still while a taxi ilowed info' your liVind" OVeh in New York City where 'Unexpectedthe routine. Mori of left k just that a display Ando* Manikin. Wiihthecoming of the straw berry season, the homemaker's thoughts naturally turn to jam and jelly making, for she knows that the season for this •delicious berry is all too short. So she plans on extending her farnily's enjoyment of this rich tangy fruit in delicious jams and jel- lies. And the wise homemaker knoWs, too, that she can whisk her Materials together, follow kitchen tested recipes and turn out a perfect jam 'or jelly every time, simply by using cern- mercial fruit pectin in either liquid or crystal form, Coed jellying fruit plus the right amount of sugar — that was Grandmother's idea of the essential ingredients for jelly. Today we know that any fruit can be jelled if the three basic essentials, fruit acid, sugar and pectin are present in the right proportions. * LAMP tHIS Lig6 foi casUal living is supplied by ibk Ian-0 with wirichblown look Fish creel base houses ci rriabile Hosed of ti fkisli 4u1b, sponge and disjointed Wdttli• : men and ground cleveS, Or any desired combirtatieu of spices, to crushed strawberries,. Variations: Lemon $trawberrY Jam, scald glasses as usual and place Y4teaPpoen grated. Jensen rind in "bottom of each glass (or in just one or several of the glas- ses,: if desired). Then make Strawberry Jam as directed, ladle into the. glasses, and stir • quickly to blend flavors, Para,. fin. OrangeStrawberry Jam, First scald glasses as usual and place V4 teaspoon, grated orange' rind • in bottom of. each •glass (or in. just one or .several of the glas, spa, if cleired), Then make. the Strawberry Jam as •direeted, dle into the glasses, and stir quickly to blend flavors. Paraf- flo, * * RASPBERRY JAM 4 cups prepared fruit (about 2 quarts ripe red raspber- ries) 6% cups sugar 1/2, bottle liquid fruit pectin First, prepare fruit. Crush completely, one layer at a time, about 2 quarts fully ripe rasp- berries. (If desired, sieve half of pulp to remove some of the seeds.) Measure 4 cups into a very large saucepan. To make jam. Add sugar to fruit in saucepan, and mix well. Place over high heat, bring to a full rolling boil, and boil hard 1 minute, stirring constantly, Remove from heat and at once stir in liquid fruit pectin. Then stir and skim by turns for 5 min- utes to cool %lightly, to prevent floating fruit. Ladle quickly into glasses. Paraffin at once. Makes about 10 six-ounce glasses. oursotsudif TABLE TALKS Jam Andrews.. STRAWBERRY JAM 3% cups prepared fruit 1,4 -cup strained lemon juice 7 cups sugar % bottle-liquid fruit pectin To prepare fruit., Crush com- pletely, one, layer at a time, about 2 quarts fully ripe straw- berries. Measure 334 cups into a very large saucepan. Add lemon juice. To make jam. Add sugar to fruit in saucepan and mix well. Place over high heat, bring to a full, rolling boil, and boil hard 1 minute, stirring constantly. Remove from heat and at once stir in liquid fruit pectin. Then stir and skim by turns "for 5 minutes to cool slightly, to pre- vent floating fruit, Ladle quickly into glasses. Paraffin at once. Makes about 10 six-ounce glas- ses. * STRAWBERRY JAM Yield about 11 medium glasses (5% lbS. jam) 4% ciipS prepared fruit (about 2 qts. ripe strawberries) 7 cups (3 lbs.) sugar 1 bolt powdered fruit pectin - First, prepare the fruit. Crush completely,, one layer at a time, about 2 quarts fully ripe straw- berries, Measure 41/2 cups into• a very large Saucepan. Then Make the jain. Measure sugar arid set aside. Add pow- detect fruit pectin to' fruit in saucepan and mix well.. 'Place over high heat and stir until mixture Ohms to a hard boil. At once stir in sugar. Bring to ti full rolling boil arid boil- hard minute, stirring constantly', Re- 'Move from heat and skim oft foam with Metal spoon. Then stir and skim by turns for 5 minutes to cool slightly, to pre, vent floating fruit. Ladle quick• iy into glasses. Cover ,jam _at once with Vs inch• hot paraffin.