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HomeMy WebLinkAboutThe Exeter Advocate, 1917-8-23, Page 6Betwecn Cousins; OR, A DECLARATION OF WAR. CHAPTER V,-(Cont'd). mewed Fenalla, mueh embarrassed by her new vole,, and utterly unable to express the real sympathy which at eight of the sufferer had welled up from some unplumbed depth. "You're a bit ea$1et. now, Adam, aren't you?" asked John, bending yet lower. "What is it you are feeling?" "It's joy and gladness I'm feeling, John. Since the morning I jaist lie here and am thanfu'." Fenella looked at her father with a started question in her e:es. Clear- ly Adam's mind was wandering, Was this the final delirium? "Have you not heard yet?" sa the crippled man, with a momenta strength in his whisper. "Bessie safe, and the boy's a fine one. Al but the Almighty is good!" To Fenella's consternation, she abruptly became aware of the sting of tears in her 'eyelids. She was too new to the moral atmosphere of sick- rooms to be able to bear with equani- mity the sight of genuine resigna- tion, ornot to stagger at the sound of God's praises ' spoken by those maimedand invisible lips. The quit new set of sensations which, from h. first step into this room, had claini her, threatened for a moment to bre.. down her self-control. John, hearin a suppressed sob, looked at her I alarm, and seeing her discomposur concluded that her nerves were n equal to the task set them, "You're feeling the closeness, may- be," he ay-be,"he said quickly. "You can look in again presently, but meanwhilell you'be the better for a mouthful of air, I'm thinking. Duncan will take you` out." At that Fenella drew her fingers away from the bed, and, a little dazed followed the broad -shouldered figure which moved before her towards the door. Her eyes, grown used to the half-light, vaguely took in another figure -=that of some old female re- lative of the house, acting as a scratch sicknurse, and stirring something in a bowl, as well as a few of the rustic details of the room; the small bits of carpet upon the uneven flagstones, the plain deal chairs and dressers. Also, she took with her.an undecided impression of a good deal of bright crockery, and a more pronounced one of that.same methodical tidiness which had struck her outside. Upon a broad slab of slate -stone, which flanked the door in guise of a seat, she sat down with a deep -drawn breath. It took her some moments to become quite calm again, and dur grown cool from the strength of sheer indignation, Was this bear actually daring to call her to aecount, presuming, may- be, on the strength of their relation- ship—that relationship which even the. red threads in his brown beard, so alike in tint to her' own heavy plaits, inconveniently proclaimed? At the thought her; head instinctively went up. "You have ,not told me yet whether your hands hurt you" she resumed quickly and a little loftily, more anxi- ous than ever to keep the real object of her visit well in view. id "Maybe they do, but I've no room in me to feel the pain; it's all filled up y with the anger against those who are s at fault." i' "And whq is at fault?" "Mr. Berrell, in the first line; and next to him, the'whole Company as it stands." The deepening of his frown made it evident that a fiercer anger had chas- ed away the lesser one. "You mean about the tools?" "mean about the godless want of e conscience., The iron has been con- trary to the law for years, but because e d' the steel and the copper costs some al shillings more, men's lives are allow- ed to take their chance, And what n for? In order that these gentlemen who call themselves directors should ei be able to put two horses to their car- riage instead of one, and their missis' have six silk, gowns instead of five, ing those moments she forgot that she was not alone; or rather the presence of Duncan alongside, silent and im- movable, did not seem to her import ant enough to rank as an intrusion. Having mopped her eyes and restgr ed her pocket -handkerchief he wa somewhat taken aback, on raising her head, to find that he was looking at her with an expression that was not in the sympathetic; in fact, barely friendly: At the same moment, she Bat it will not go onike that,, This. thi„big's a famoi s handle!' "Then your father Is going to- "Father o-" Father Is going to do nothing; h''i a great one for keeping; uietf btit, I . not made that wayy, e Sure as I'm a Christian, I'm going to have a try at the. law, I'm lni'hty curious to see whether it's made or the poor folk as well as for the rioh,, I'll hot be con- tent with a mere compensation— should they grant it—till have no peace tillthe iron tools are gone. There's .ii, whisper abroad that Mr. Berrell means to advise the Company to refuse compensation, on the ground of culpable carelessness—but ' 1 shouldn't just counsel him to try that trick." (To be continued.) SHIPBUILDING IN CANADA. 50 Wooden Steamers Will Be in Ser- vice Within Year. Fifty wooden : steamers of a uni- form size of tWerity-five hundred tons will be added to the ocean-going tone!' nage of Canada within the next twelve months. The first of them will be' launched this fall` and on the others good progress is reported. The ships are those which are -lie- ing built for the British Government through the agency of the' Imperial Munitions Board. - Aboutthirty are in yards on the Pacificcoast, and the others at Atlantic or lake ports. From five to nine months is the time ` re- quired for completion. 'Simultaneous- ly with ships of steel' construction the various ship building 'plants are stocked with orders to their full -ca- pacity for the coming year. DOMESTIC SCIENCE AT HOME Seventh Lesson—Fats and Oils. Fats and oils form the second class of heat and energy giving foods. One of their functionslubricate the intestinal tract. They produce twice as much energy as carbohydrates, and for. this reason the people in' cold` climates consume from two and one-half to three times the amount of fat that persons in warm climates would consume.. Fats are classified or separated into two distinct classes—fixed and: volatile oils. All fats used in the, prepare - tion and cooking of food are called fix - fix- ed oils. By this term is meant that I little or no evaporation takes place of the cows from ist 'o caught sight of the sling in which hi left arm rested and of the rags tie round several fingers of his right hand, and abruptly remembered that he too was a sufferer, though a minor one. "I haven't inquired about your hands yet," she began, with none of the emotion she had felt when speak- ing to Adam, and with a point of con- descension discernible in her tone: for she was, by this time, composed, enough to remember the part she had meant to play. "Do they hurt you much?" Duncan uttered the fragment of a not very pleasant laugh. "What necessity is there to inquire about my hands? Is it not enough that you should have been so gracious to stand for two minutes beside, your father's cousin's bed 7—for he is that, you know.". Fenella met his openly defiant glance with one of hurt astonishment. This address was not at all what she had expected. She had indeed guessed that Duncan was not a particularly amiable character, a, fact she deduced' principally from the almost churlish salutations he' was wont to bestow upon Julia and herself when they met in the road; for though there had never been a time: when she did not know him by sight, the words ex- changed with. him. had. hitherto been pretty well confined to "good morn- ing" and "good evenings." In her ignorance of the real man, she had un- avoidably expected him to be both pleased and flattered by her errand 0 during the process of heating and cooking with the fat. Fixed oils, !while they do not evaporate when heated to a high temperature, become dissociated or decomposed; that is, s, their chemical construction breaks d down or separates after the boiling point° is reached. - Volatile Oils. Volatile oils, upon reaching. the boil- ing point, are transformed into a : gas or vapor. For instance, if the es- sential oil of turpentine is heated in a proper vessel by chemists to 300 de- grees Fahr., it ceases to be a liquid and becomes a gas, which, upon cool- ing, returns to the liquid form without loss of volume or weight... This experiment is dangerous and should be performed only by labora- tory experts and chemists.It is given here only as an example for a proper explanation.' Oil of cloves, cinnamon, bitter to -day. The astonishment at per- ceiving that this was apparently' not the case caused her to look at ,him for the first time attentively. ` Look - ng thus, she discovered, firstly, that e was very big, quite as tall as Bertie or her father, only with ever so many more inches to his shoulders. She also supposed that he ought to he con- sidered good-looking, or, with a pleas- anter expression on his face, had some chances' of being so, for his black eyes, even filled as they now were with gloom, showed finely under is level brows, and his white teeth flashed out ,in brilliant contrast to the short, dark beard, whose brown smouldered at the fringes into a rudder : tint. I "Did you not knock your head against the door -beam?" he asked, with that same flavor;, of bitterness1 which she had noted in his first whis- per;' "What do you mean?''> "I mean that I never expected to see Miss Fenellastoop so low as to bend; her head beneath our humble door, It's when we're supposed to be on our death -beds that we become worth -tak- ing notice' of, is it not?" "It's' then that my duty seems to point the way/' aris'wered Fenella, WE PAY CA.SI-I .FOR Old False ):; eetli Gold an 1 .Tlatinum'mailed to Canadian Refining Co., Imperial 'Bank Bldg., Yonge and Queen Sts., Toronto., almonds, lemon, patchouli' and berga- mot are a -few of the best known of the volatile `oils. Composition of Fat. f Fats are called hydrocarbons, com- posed of carbon united with oxygen and hydrogen. They contain in their composition various fatty aids . and glycerine. From decomposed fats the commercial glycerine is obtained.,,,W- Milk Fats. The minute globules of fat that are suspended in milk give it its clean while color. The proportion of fat in milk varies from two and eight -tenths to eight per cent. This variation is; obtained. which': the milk WESTERN FARMERS • CALL:..F•011:140011 GRAIN RIPENING RAPIDLY BUT MEN ARE SCARCE. , ,,hutting Will Colnnzence•About,August 20—Patriotism Demands Con- servation of Crop The gravity •of the- situation in re- gard' to 'the' harvesting of 'Ontario's erops serves but to illustrate more clearly i-thmerers seriousnthe esswoVV the call of the farof estern prairies. for some 30,000 men from the .eastern provinces to help garner the grain in Manitoba, Saskatchewan and Alberta this season. The Canadian Northern. Railway whose' 6,000 miles of lime in the three prairie provinces serve the most pro- ductive ereas, have already announced that the help of 23,000 .then would be required to assist the ,farmers along its lines this year. Since then repre- sentative§ of the Federal government, the three provincial governments and the leading railways, have conferred" at Winnipeg, and , announced that. 31,000 harvesters from Ontario and the other eastern provinces would be welcomed in the wrsst this year. As everyone knows; agriculture is at, tI-e base of our Canadian prosperity, and if only for this domestic reason, the harvest should be .assured.. But tills -•year the wheatless millions throughout the world look to the North American continent, and especially Canada, for their supply. The North American wheat crop this year be- longs to all the world with the excep- tion of the Teutons and their allies, and because of: this it is imperative that the grain yield be. conserved. STOMACH MEDICINES ARE DANGEROUS lloCTOTS Flow Axv'xSn Mi NES3A Just how dangerous it is to intliscrim- inately dose the stomach with drugs and medicines is often not realized until too ate. It seems so simple to swallow a close of some special mixture or take riblets of soda, pepsin, bismuth, etc., we- er meals. and the folly of this. drug- ging is not apparent until, perhaps years <fterward, when it is found that gastric ulcers have almost eaten their way Brough the stoniiich wal]s:' 73egrets are hen unavailing; It is in the early stages t.hen indigestion;: dspepsia, heartburn, latu]enoe, etc., indicate excessive acidl- y of the stomach and fernientati.on of ood contents that precaution should be aken, Drugs and medicines are unsuit- hle and often dangerous—they have ittle or no influence upon the hal' nit ul. cid, and that is wiry docto;•s ai•e lis- aiding them and advising sufferers ram Indigestion and stomach trouble to g•et rid of the dangerous' acid 'ancl keep he food contents bland and Sweet by eking a little pure bisurated magnesia nste d C,isura.ted Magnesia is an ab- elijtffly''.pui e anti -acid :whit•h - -can be dadiiy obtained from any drug store. t, is absolutely harmless,- is practically asteless and a teaspoonful taken in a ittle warm or cold water after meals, will usually be -found quite sufficient to natantly neutralize excessive acidity of the stomach and prevent all possibility f the food fermenting. Milk taken directly from the cow ;1 and permitted to stand for. a period of • t time has fat globules on the top.' These globules, which are lighter than •t water, rise to the top and form what t is called cream. Cream is: wholesome t and palatable for the fat it contains., , Butter is made from cream by the ' t process of beating or churning. This i action causes the little fat globules tJ , break and then to coagulate into a 1 Ic Animal Fats. Animal fats heated to. the boiling t point burn or carbonize, thereby show ing numerous particles (.black). in, the' fat. This is unfit to use as a cooking i ,Lent for food. t Olive Oil. ;7 Olive oil is the most palatable and easiest of all the oils to digest. The o genuine olive oil is almost without flavor. The oil is made in fcur grades., The first pressing from the olives is called virgin oil. The second grade Things That Were Thought Out -of - is good and the third fair; the fourth* Date Are Being Revived. is- sometimes' known as refuse oil. -No- thing can equal olive oil as a cooking In spite of - the fact that this is a 'medium. machine and petrol war, it is remark - Cottonseed Oil. able how old things that seemed obso- NO LONGER 0.B.,5'OLETE 1 Cottonseed oil to -day is a great im- !provement upon the oil of a few years ago. The processes axe now perfect- ed whereby the .oil.is produced ab- solutely colorless and tasteless. It is t` an ideal medium for frying or short - 'ening, and it is mucli'preferred<to the various kinds of animal fat. Classification of Animal Fats. Beef fat is known as suet. Sheep fat is called tallow. Pig or hog fat is commonly known a: lard. Uncooked fats are called suets. Fat that comes from the cooking of meat, such as roasting or boiling, is called drippings. Vegetable Fats. These embody oils produced from vegetables, such as corn oil or peanut I oil. Corn or peanut oils are particu- larly desirable for cooking purposes! because they give a delightful flavor; and texture to the cooked food. Other vegetable oils are bayberry, tallow from the bayberry, also penny tallow lete Beep bobbing up. Who, for in- stance, would have thought that the seeming outworn wetiz ori, the grenade, after which the British Grenadiers were named, would be one of -'the sue- ' cesses of the war? Or that the old bayonet would be much use against machine-gun fire? One must gstill further go back for arihor; yet - there has been a distinct. 1 movement in favor of a return to it. And it is a fact that the steel ' caps our men have been' provided with have lsaved tens of thousands of lives. Then the sword was supposed to be; IF THE TONGUES OF YOURSHOES COULD SPEAK, THEY WOULD SAY USE It gives` the same nourishment to the leather that the ,skin gets when on the' animal's back. Black, Tan, Toney Red and Dark Brown. 10c.1 er tin. "TAKE CARE OF YOUR SHOES." ELECTRICAL HOME LIFE. Idyllic Conditions Which Prevail in le ones 0 t, 0 ell. It is a generally ackrioveledged fact that we have never made proper use of electricity in this country; In The ! World's Work, for July,,. Mr. James Armstrong predicts the early dawn of the British electric age. He cites Sweden as an example of the part which electricity is playing in the des- liny of the world. The city of . Stockholm is as cold -a city in winter s one could wish to find; but although Sweden produces not an ounce of coal its citizens are as warm and snug' as if they, lived in the tropics. Electricity supplies the solution of the problem. The Stock- holm householder does not burn coal in the grate of his room, and strive to profit from a modicum of heat which is radiated into the room, while most of it escapes upthe chimney. Neither does he dive into the depths of the cellar to stoke up the furnace: His: last duty on retiring for the night is to move a small handle or switch --- button button if you like which sends a cur- rent of electricity circulating through. the wire coil enclosing a . cold water tank. As the water becomes heated, up it is sent coursing through the. pipes laid throughout the house, and the constant circulation preserves an equable temperature from ` hall to. roof. Upon rising in the morning the householder shuts off the current - the water has been heated sufficiently to last the house during the daytime when the energy is required for a thousand and one other purposes for the benefit of the community. r y. How is such a system possible? The Swedish engineers have• been busy. The torrential rivers, and mountain streams have been harnessed to turn huge turbines linked up with ponder- ous onder ous generators which, in their rapid revolution, turn out current as readily and as copiously as water flows from the tap. The energy thus obtained so readily is'conveyed from the lonely power -house, maybe for scores of. miles, to the city to be distributed among the residents, who are. called upon merely to move a'sniall switch • in their homes in order to receive the full benefits which the "juice" can extend. Meals can be quicklyand conven �. gently cooked, the house brilliantly lighted, and as 'much heat as desired obtained—all by' pressing a button. And the cost, owing to the extensive scale upon which current is generated, is but a' fraction of the: expense'`which would be entailed were coal or any of the other familiar mediums, gaseous Iobsolete. Yet we not- only "read of to due to the age, condition and feeding and oil from different grains. The Ideal Meal: Variety in the making of a menu is as necessary as the food itself. One would soon tire of beef and be unable to partake of a sufficient, amount for. :nutriment if it were the only protein furnished for thirty days. Beef, lamb, veal, pork, poultry, fish, cheese and the legumes give one a wide scope when planning the daily balanced menu, Potatoes, rice,' hominy and barley furnish carbohydrates or starches. Fat, from the meat, cream in the milk and butter eaten upon bread also perform their missipn in the body and are necessary for its° upkeep in sup- plying energy and`lubrication. Sugar and sugars such as are found in the fresh and dried fruits are class- ed as carbohydrates. Succulent vege- tables and salads supply the necessary mineral salts. Therefore a portion . of meat or a substitute for it, potatoes or their equivalent and one green vegetable, salad, bread and butter and a destet supply an ideal meal. Three Good Recipes. Peach` Popovers.—One egg, fill cup with milk, one cupful of floor, one fourth -teaspoonful of salt. Place in a deep bowl and beat for five nrinntes with a Dover egg beater, Ten pour Iinto hot popover pails. Bake in a moderate oven for thirty-five minutes, andfill with crushed and sweetened peaches or other fruit. Cucumber Salad.—Peen and cut in thin slices one medium-sized cucum- ber. Sprinkle with salt and then put in a cool place for one hour. Rinse and cover with chopped ice to make it crisp. Lay on shredded lettuce and serve with the following; One tea- spoonful of sugar, one-half teaspoon- ful of salt, olio -half teaspoonful of mustard, one-half teaspoonful of paprika, two tablespoonfuls of vine- gar. Blend to a smooth paste and stir in six tablespoonfuls of sour cream. Serve, Corn Pudding. -One cupful of coin' scraped from 'col, one cupful of milk, eight tablespoonfuls of flour. Place in a saucepan and blend thecorn milk and flour. Bring to' a boil and cook for one minute. Cool and add.. dile teaspoonful 'of salt, one teaspoonful` of finely cut parsley, one-quarter -tea- spoonful of paprika, one-half tea- spoonful of grated onion, yolk of 'one egg.. Miat thoroughly and. fold in tile', stiffly beaten white of. one egg and one teaspoonful of baking po,wde] . -Pone' Into a thoroughly greased baking dish and set in a parr of warm water, Bake for, twenty-five minutes. Serve from th9 dish,With calxSauce. naval fight where there was boarding, but it was followed by a cutlass fight; for all the world as in Nelson's Fleet in the brave days of old. After all, it does not do to scrap things too soon. They may come in very serviceable by-and-by, and even save the situation. And, in spite of machine's and general frightfulness, the manrhimself is the most import- ant instrument, both of war and peace. Increasing the fertility of the soil is the most important problem' before the' majority of farmers to -day. and solid, employed for\such purposes. • Proper Methods of Buttermaking. Few people trouble themselves about the reason that creamery butter is to be preferred to dairy butter, but by way of introduction to Bulletin No. 53 of the Dairy and Cold ; Storage ,Branch, Ottawa, Dairy Commissioner Ruddick :furnishes an explanation. In- cidentally he also points out that a good deal of damage is done to the trade by inferior dairy butter. The bulletin: for which Mr. George H. Barr, Chief of the Dairy Division, is responsible, in concise terms describes the whole process of butter'making, tells the utensils that should be used. and how they should be used, gives the results of experiments with the separator as regards temperature and variations in speed, deals with the care of cream in cooling and prepar- ing for churning and in pasteurizing, gives expert;counsel as to salting and, working and points to the advisability of attractive packing in parchment paper. He also points out the re- quirements of the law in branding`; or marking and supplies practical hints on care of the utensils. Finally, he tells in terse terms how to get' the best results in farm dairy'work. Both the bulletin and a blue print of the plan for a dairy that is given can` be had free by application to the Dairy Commissioner or to the Publications Branch, Department of Agriculture, RE you reallyIL ',, saving money by ae�q ,letting to re -shingle that Earn roof? You know that each additional patch lessens the value of your building You know each widening- leak meows rotting, loosening shingles and early decay. You know that only by t'edlarzzing 9?ur roof can you -get enduring freedom from .repair and rot. Pedlar's "George ' Shingles bring you the durability and wearing qualities of steel at a price, when laid. about that of a good wooden ,hinggle root A Podlarized roof will last for generations. pro- tecting you at all timca from the danger of lightning_ and Are. The '• ight•Roof" Book. ' let W. w „ telling: you all about steel afungles and 'how' to lay dom. de free. Write to -day. THE PEDLAR PEOPLE Limited iEstabUehed 1861).,,%. Facccutivo Office, and Factories OSHAWA; ONT.) Branches 9 Montreal Ottawa Toronto London Winnipeg: vtias a favorite name among the long.foi gotten food, products of half a century ago, just as it is among the hive one of to -day'.` Only exceptional quality can explain such permanent popularity. "Let Recipatlz Sweeten it." z ' 2 and 5 lb. Carlona-. 1O' 2(1, 50 And amens Ptags:. Made in one. grade only—the ig e t p r.•