HomeMy WebLinkAboutExeter Advocate, 1913-5-29, Page 6ECTI�"'� q , y�. g�y� tI�yp EM
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ESTABLISHER I90I
HEAD OFI:ICEt SS. KING STREET EAST • TORONTO
MONTREAL LONPON..E.C„ ENO.,
'JUNE BOND OPPCRING$
WE shall send stpon request a• copy of
oar _tune List of Bond Offerings:.
Government Bonds
to yield 4%.
iffunicipat Debentures
to yield 5% to 6%.
Railroad and .able Utility Bonds
to yield 5% to 534%«
Proven Industrial Bonds
to yield 6%.
ANDPO XOOBO S
7% rOft Sharing Bonds
Profit Sharing Bonds form a new class of invest-
ment destined to become highly favoured., The
nominal percentage of yield is positively assured
to the purchaser, who will then participate with
tho issuing Company in any further earnings.
Write us for particulars regarding a bond issue
of this class which we can highly recommend.
Interest cheques mailed to investors twice a year,
National 3 GU titles Corporation
LIMITED
CONFEDERATION LIFE BLDG., TORONTO, ONT.
"P EFE E
STOCKS
In v'ew of the wide and steadily noreasing interest taken by investors •
in the better class of Canadian Preferred Stooks, we have compiled a booklet,
giving the latest available information regarding representative preferred
stocks, which are listed either on the Toronto or Montreal Stock Exchangee.
The present is regarded as an opportune time for investment, as secur-
ities generally may be procured on an unusually favorable basis, yielding up
to 8 per cent.
99
ROYAL INSURANCE
BUILDING,
MONTREAL.
A.E.A ES it CO.
Established 1880.
`Members Torento Stock Exchange.
IidVESTNI-ENT BANKERS.
UNION BANK
BUILDING,
TORONTO.
:i ame
Fill in Coupon, mail, and we ehallbe glad tosenda copy "Preferred Stocks," .......... ........'... ,..
Address
With Rhubarb.
One of the most valuable acquisi-
tions to the menu at this season of
the --ear is that old "standby" --
rhubarb. A hardy plant and easy
of cultivation, it is to be found in.
nearly every kitchen -garden, or it
may be purchased at a moderate
price .from your greengrocer.
Rhubarb, properly_ cooked, and
daintily served, is a delicious, ap-
petizing article of food, but the
mushy, stringy '`stewed rhubarb"
and the soggy, more- or less mutil-
ated "rhubarb pied- which is so
often to be found even in well regn-
lated households, shows only too
conclusively that a more exhaustive
study of "rhubarb cookery" is to
be recommended.
In plariting rhubarb, or in pur•
chasing it, care should be. ts,ken to
select a variety the skin of whin. is
a deep pink at file mots. This
skin when cooked with rhubarb
gives it a beautiful pinkish color,
and if, as has been said, "eyes do
half the eating," then we should
consider all these minor polies ilii
cookery.
While rhubarb is seasonable from
April to September, ,t may be put
up in glass jars and used for pies,
puddings, etc., during the winter
months. It is also delicious when
made into marmalade, jam or pre-
serve, and will keep indefinitely.
There are various ways of "can-
ning" rhubarb, all of which are
more or less successful. In any
event, the 4talks should be well
washed and cut up into inch pieces.
If the skin seems tough, it should
be removed before cutting. One
method of canning rhubarb is to fill
a glass jar, which has been tern-
ized, with the etit rhubarb, hold
under the cold water faucet until
the water overflows and every bit
of air has been excluded from the
jar, then screw on the cover and
place in a cool room. No cooking
is ;necessary until ready to use;
then treat in the way you would
the fresh fruit. Tt will 'keep all
winter if put up in this way,
Rhubarb Marinaladc. Peel the
,yellow 'rind from ,slx Grants very
thin, and with a eels r 'e 'a:t in fine
strips. Put in a saucepan with one -
hall cup of water and boil till ten-
der. Cut the oranges in two, re-
move the seeds and, with the glass
lemon squeezer, extract the juice
and pulp. Now pint the pulp wi)i
the cooked orange peel and juice in
your preserving kettle, add to it
two pounds of cut rhubarb stalks
and one and one-half` pounds of
granulated sugar. Cook slowly un-
tiI it begins to -jelly. Put up in
glasses, and when cold cover with
paraffin. To be used as needed.
Rhubarb Conserve. -Wash and
cub in small pieces two pounds of
rhubarb. Put it in an earthen • ves-
sel, add two pounds of sugar and
let stand over night. Add one-half
pound of figs,. one-half pound of
nut meats, two lemons and one
orange. Remove the seeds from
the orange and lemons, and put all
the ingredients through a meat
grinder. Cook until it thickens,.
when it will be ready to put iii jelly
glasses.
Rhubarb Relish.—(To be served
with cold meats.) Cut up into inch
pieces enough rhubarb to make two
pounds. Add to it one pound of
sugar and ,a bag containing mixed
spices (cloves, cinnamon and all-
spice); set it on the brick of the
range, where it will cook slowly
untiLit is quite thick, Remove the
spice bag and turn into glasses.
When cold, cover closely.
Rhubarb Dant.—Cook together un-
til thick one pound of cut rhubarb,
two pounds of sugar, the juice aiid
shredded rind of three lemons,; one
ounce of, bitter allmonds, The ---al-
monds ,should be put in a bag and
removed before sealing;
Baked Rhubarb.-Filla dish with
out rhubarb, being ' sure to leave,
one some o:f, the pink skin. `=For'
each `quart of rhubarb add one and
One-half cupfuls of .sugar and one-
half sup of Ovate.._ Cover closely
and bake for a couple of hours.
Rhubarb cooked in this way should
be of a deep rich color, and the
fruit whole and of fine diavor,
Rhubarb Pam.. -look untila rich
syrup two cups of sugar, one cup
the
of water and
peel of half "an
orange. When quite thick remove
the orange peel and drop in the
syrup enough cat rhubarb to over
thebottom of the kettle, Watch
carefully, and when tender remove
the rhubarb with a skimmer and
phaco it in the serving dish. Re-
peat. until all the rhubarb is cook-
ed. If the syra,p,, has become quite
thin, acid a attic more augur and
,cook until it thiokona I then Iaotr '
over the a;ilubarb and I ervtt.cold.
Stewed Ithslbltrr?b. Raine a granite
or earthenware pie dish foul; itch.
pie crust, brush over the bottom
with the white of an egg to prevent
its becoming soggy. Fill about two-
thirds full with stewed rhttbarb,
sprinkle over it a little flour and
dot with butter ,Fut strips of pie
crust across tl},e. top .and bake in a
ck oven.
Rhubarb Custard Pie.=Line a
pie dish -as in the above recipe and
treat with the white of an egg. Nov •
mix together two cupfuls of cut
rhubarb, bne cupful of sugar and
one tablespoonful of flour. Put in
the pie dish and our over itone
eup,of milk, the yolks of three eggs„
half a cup of sugar and one tea-
spoon of lemon extract, well beaten
together. Cook until the eustard is
firm. 'Remove from the oven, let
mDel and; cover with a' meringue
niade from the 'whites of the eggs
and three tablespoons• of sugar.
Brown n the oven or with a hot
salamander.
Miscellaneous Recipes.
Strawberry Shorteakc.—One and.
one-half teacups flour,;, one heap-
ing teaspoon .baking powder, one
tablespoon butter, or lard, ono
tablespoon sugar, and a little • salt.
Sugar berries, crushing' them •just
a little. and set in warm place un-
til pie is done, then ,there will be
plenty of juice. Pour, this- into a
small pitcher and serve' with cake;
roll dough into two`pieces, but bake
there together; they will separate
easier this way. Butter both lay-
ers hell before adding berries;
make dough as soft as can be rolled
out.
Breakfast Buns.—One "pint of
bread sponge, one pint of warm
water, one-half cup 'each sugar and
lard, one teaspoon salt, flour
enough to knead smooth. lvlix in
the morning when making light
bread, let raise' till noon, or till
night, roll with rolling pin to one
inch thick, cut with cutter, place
in well buttered pans -two inches
apart, let rise till light, bake about
fifteen minutes in quick, oven. This
recipe makes about thirty buns.
Rice Muffins.—Two cups flour,
two level teaspoons baking powder,
one teaspoon salt, one-half cup
sugar. This is to be sifted together
three times. One-fourth cup melt-
ed shortening, half butter and half
lard; one-half cup cold cooked rice,
;one egg, without beating, one cup
water. Add these {shortening, rice,
egg, and water) to dry ingredients;
mix well, and fill muffin cups one-
half full of batter. Bakein a mod-
erate oven until raised, then hat
fire to finish baking
Velvet ' Sponge Cake:—fix- eggs,.
leaving out • the whites of three ;
two cups of sugar,. two and a half
cups of sifted #lour," two teaspoons
of baking powder, one cup of boil-
ing water, flavoring. Beat the eggs
and sugar together for fifteen ;min-
utes, add -beaten whites, the cup of
boiling water, gradually stirin the
flour, into -which has been sifted
the baking powder, add the flavor-
ing, bake in a`moderate oven,. This
is a good eake ,for invalids. 'It also
makes a delicious layer cake with
butter frosting, made with one
heaping cup of sugar, piece of but-
ter size of an egg, three-quarters
cup of'sweet milk to which has been
added a tiny pinch of soda. Let
this boil fifteen minutes, take off
the fire, and beat it white; if. ;it
turns to sugar or grainy, boil it
again and add a little milk. ,•
Baked Brown Bread. -One cup of
molasses, one cup of sugar, two
eggs, two cups of sour milk, four
cups of graham flour, two teaspoons
Of soda, one-fourth teaspoon of salt,
butter the size of an egg: .'Mix
soda, milk, and sirup together, then
add other ingredients. Bake one
hour in pound baking powder cans,
fill each can half. This makes four
loaves.
. When You Are Measuring. .
Five to eight eggs to one • quart
milk for custards.
Three to four eggs to one` pint of
milk for custards.
One teaspoonful of salt to one
quart of milk for custards.
One teaspoonful of vanilla to ,one
quart of milk for custards.
Two ounces'of gelatine to one and
three-quarter quarts of 'liquid.
Four heaping tablespoonfuls of
corn starch to one quart of milk.
Three heaping teaspoonfuls of
baking_ powder to one cupful of
flour.
One teaspoonfiil of . soda,to one,
pint of sour milk.
One •teaspoonful of soda -to half a,
pint of molasses.
One teaspoonful of baking powder
is the equivalent of half a teaspoon-
ful of soda and' one teaspoonful of
cream of tart":
Ali, 'Yes S
Mrs, Brooks -What operation in
dentistry do You: consider the most
painful 1
Mrs. Rivers;: My =husband says
paying the bills is what hurts the.,
worst. e
What's, lot of,sty le tile' Browns
are pitting on i" "Yes;„ tkI what
a lot of creditors they are •lsuttitig
off i' '
117STRA14IAN SONG MODS.
Lyre thrill las a : Miuule--Bawer
Birds Play Rouse.
One of the peat eharrxxs of bush
life. in Australia, and especially in
Queensland, is the melody of the
birds, which are among the most
'beautiful in the world. A move-
ment is now on foot to prevent the
destruction of the native birds—at
least those which do. no damage.
The children are being taught to
encourage birds to build their
nests near the habitations of men
,nd to feed them, so that they will
not depkrt for tile 'unsettled parts
of, Australia, where they can sel
dont or never be seen. probably
-the finest songster in the bush is
the lyre bird, says a correspondent
of the London Globe, and it is a
groat loss to bird loiters that it has
become so rare. Its strikiing plum-
age . has been largely responsible:
for,its: downfall, The gorges along.
the mountain slopes where the
coastal rivers take their rise are
its favorite natural abode.
There its mound nest is to be
found, and its liquid melody can
be heard at almost any how. of the
day, but particularly about sunrise
and just before sunset, The lyre
READ THE LABEL
;OSUMTEHRE• PTHOETEICNTOOFENTSCO
PLAINLY PRINTED ON .1'NE LADEL, • I'1'
IS THE ONLY WELL« KNOWN, MEDIUM',
PRICED BAKINQ POWDER M.A.DE frN
CANADA' THAT D p E S NO1 CONTAIN .
ALUM' AND WHICH HAS ALL THE
INGREDIENTS PLAINLY STATED ON
THE LABEL.
MACliC BAKING POWDER
CONTAINS NO ALUM
ALUM 1S $OMETIM@S .REFERRED 1'O AS SUL-.
PHATE QF ALUMINA ORkSODiC ALUMIN,Iti—
$UI,PHATE.. THE'PUBLIC SHOULD NOT Br;,','
M7,SLED RV THESE TECHNICAL NAMES. s.
E. W. GILLETT COMPANY L$MITED
WINNIPEG 'TORONTO, ON•T. MMONI'NEAL
bird is also known as the mock-
ing bird, and ,many a sportsman.
has 'been deceived by these birds
mocking others, and enticing hiin
into the thicket under the impres-
sion that it is inhabited by the num-
erous birds which the -lyre bird
mimics.
The bower bird is another beau-
tiful bird. . A peculiar character-
istic of these' birds is the habit -they
have of constructing bowers op.
playhouses in which to amuse them-
selves, The ;bowers ,of the spotted
variety sometimes reach three feet
in length. These are constructed
of twigs and beautifully lined with
tall grasses arranged so that the
flower heads nearly meet. The
numerous internal decorations con-
sist of shells, small pebbles and
bones of animals.
.4.000•44•11400414 JP ir •11,
Tlic St.Lawrc.ccyes
and Trust Co pally
(Incorporated by the Quebec Legislature in 1895 • and granted Investment and Trust powers in 1903.)
AUTHORIZED CAPITAL, $5,000,000..
Present 183 110 $1,000,000 hi Shares of $100 each.
(of which about $300,000, is ,.alroady privately subscribed.)
Payable 10 per cent. on application,
20 per cent. on auotinent. '
10 per cent. on 9 June, 1913, ;
--.10 per cent on 9 July, 1913.
Balance, by calls of 10 per cent. on 30 days' notice.
NOTE :-6% Interest will be credited where' calls paid in :advance..
CANADIAN BOARD OF DIRECTORS:
PRESIDENT.
Director, Liverpool, London & Globe Insurance Co.
•
VICE-PRESIDENTS.
Hon. N. Curry, President, Canadian. Car & Foundry Co., , go/areal.
Director, Bank of Nova Scotia.
Sir Alexander Lacoste
a Montreal.
Fayette Brown,.
Director, Montreal Trust Co.
DIRECTORS.
G. M. Bosworth, Vice -President, Canadian Pacific Railway
Director Provincial Bank of Canada.
W. A. Black, Vice -President; Ogilvie Flour Mills Co., Limited,. .
Director Molsons Bank.
J. Hubert ',Bierman, General Manager, Belgo-Canadian Paper Co.,
Director, Acadia Coal Co.'
Hon. J. P. B. Casgrain; President, Birnam Realty Co., 15imited,
John Findlay, Preeident, Findlay & Howard, Limited,
His Worship, L. 0. Lavallee, LC., Mayorof the City, • r
BANKERS.
•Royal Bank of Canada •, , ,„ , - -
saLlolroRs.
Meredith, Macpherson, Hague, Holden and Shaughnessy,
NOTARIES.
Fair and Cameron, , r
Robson, Hill and Ritchie, C.A., ., ,
AUDITORS.
VALUATOR.
A. 0. Hutolriaon, of Hutchison,; Wood and Miller
MANAGERS.
Findlay .& Howard, Limited, 211-213 Notre Dame Street West .
. R
Montreal.
• .' , Montreal.
Montreal.
Montreal.
Montreal.
Montreal.
Montreal.
Branches.
Montreal.
Montreal.
▪ ■ Montreal.
r Montreal.
■ r Montreal.
1. ■ ■ .
a x • r
• ■ [
Montreal and
•
- ■ ■ ■
•
■ ■.
THE • ST. LAWRENCE INVESTMENT & TRUST COMPANY.
was incorporated by act of the Quebec Legislature, 6 Ed. VII•, Chan. 75, in 1905, having for its obieot theex-
tending and absorption of the St. Lawrence Investment Society. This Society, formed in 1895, carried oh
a successful bueiness on a small scale, paying regular annual dividends varying from 5 per Dent. to 15 :per
Dent., and the assets gave the shares of the Society a, value, .8 about $150 at its abeorption.: The Charter under
which the new Company is organizod is a very valuable one, it being difficult to obtain a Charter of like char-
acter. The powers conferred by it are 'wide and give an opportunity for the transaction'' of a profitable busi
e.
FUTURE OF THE COMPANY.
The new .Company will do business on a snuoh Iarger scale than, the old Company, will •operate largely.
in theowning of, buying . and Bolling of well selected . real estate, in the development of tracts of land
in the City .and ;its suburbs by, selling same as Factory Site's and building lots, and in the purchase of
agreements of sale, a business vent .profitably' engaged in in Toronto, Winnipeg, Calgary, Vancouver and
other Cities. The purchasing of agreements of sale has not, to any extent, been carried on. in Montreal,.
and it fe intended that this Company pay particular attention to •th:is Branch which shows even better op-
portunities of profit, with a larger margin of safety, than those, of the West, inasmuch as the values of E,eal
Estate in Montreal are more firmly based.
FIELD OF OPERATION.
The operations of the company will be confined chiefly to the City and District' of. -.Montreal, and there
le no City which offere the same advantages to Investors seeking safety with large returns. Montreal'e
commercial supremacy in the Dominion is universally known. The population in 1901 was 266;826; and in
1912, 611,397. The assessed valuation of Real Estate in 1912 showed an increase of $125,000,000 over . tho pre-
"vious year.' Montreal i3 an Wand, therefore its area is fixed. Real Estate values, though increasing, are
still low and loave room for great expansion. The City: proper covers an area of 18 square miles, the smal-
lest area of any city with the same population in either Canada or the -united -States.
MANAGEMENT.
The Company have appointed Findlay & Howard, ,Limited, Managers. Mr. Findlay fe recognized as one
of the foremost ,fudges of Real Estate in Montreal, and the Firm'ssuccess is shown in the results of the -
following Companies managed by them, which in addition: to' placing substantial amounts to reserve ` have
paid dividends as follows:—
Applemount Land' Company, Limited,
Hinman Realty Company, Limited, .
Drummond Realties, Limited,
Kenmore Realty Company, Limited,
Lindores Realty Company, Limited, •
Lorne Realties, •.Limited, .
Park Realty Company, Limited,
Tayside Realty Company, Limited,
Wentworth Realty Company, Limited,
of.
Incorporated i"9 paid 55 per cent.
1910 " 80 per dent.
1912 " 331.3 .per cent,
1909 87 1.2 per cent.
1910 " ' 166 ';per';/sent,
1912 " 96 per Dent
1908 " 140 per cent.
1911 50 per cent.
1910 " 160 . per cent.
44
APPLICATIONS FOR SHARES.
St. Lawrence Investment & Trust Company,
2,11.213 Notre Dame Street West, '
Montreal,
I hereby apply for ... siaares (or such less number as may be
allotted to ane) of $100 each al par in ,the' above Company; and agree to pay for
came aR -folio, s:
10 per cent on ailplioation: 10 per cent. ort ,9th Tune,. 1913.
20 per cent on allotment;` 10 per cent. on 9th ,,Taly,:`1913.
and the balance when required by 'the Directors in calls of 10p er cent. with at
least 30'days` notice prior to each call..
Sigpature: ,. „
(State whether Mr„ Mrs. or. Miss:)
occupation
1
Su6sariptriofta may be paid, to: any Batik fertlte Credit of the Com an '
Canada, Mdntreal, , or mailed direct to the Companywho ip y a •Account with the enlaal Bank
will be glad to furnish further particulars,
4avrenee. Invest
21i -2i3 Notre tame St',
West,