HomeMy WebLinkAboutThe Brussels Post, 1917-2-8, Page 7eXe
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Iilow to Use Bananas. •
Rename Pudding, -Six bananas,
one -hall'_ cupful of sugar, one-half
capful o) milk, one-half cupful of
bread crumbs, one-half cupful of
chopped. peanuts, one tablespoonful of
cornstereh. Gradually dissolve the
cornsturoh an the milk and mix with
the butane pulp. Adel sugar, then
Place E& -f yer of the mixture in the bot-.
tom of a buttered baking dish.
Sprinkle Leer this some of the mixed
bread drumbs and nuts, then add an-
other' layer of the bananas and an-
otheralayer of bread crumbs and nuts.
Sprinitler.the top with powdered sugar
and crake in a moderate oven for about
forty -tiro minutes. ' This can be serv-
ed with a lemon'sauce if desired.
Banana Sauce. -Four bananas,
peeled, and mashed; two cupfuls of
milk, ono tablespoonful of butter, one
tablespoonful of cornstarch, one table-
spoonful. of sugar, salt. The corn-
starch is graudally dissolved in the
:Miaow(' the banana pulp and sugar
and salt are added. Melt the but-
ter in the saucepan and pour in the
mixture, Cools until creamy.
Stuffed ,Faked Bananas. ---Remove
only ona side of the skin from large
beneath, then scoop out a hollow in
the fruit, •Chop any candied or
preset -sad fruits, cherries, pineapples,
raisins, ate., and add a little sugar and
the iui lt}• of any of these fruits, or
grape j lice can be used. Stuff this
mixture into the hollows in the ban-
anas and bake for twenty minutes in
a moderate oven. Serve in the skins
and pour one tablespoonful of orange
juice over each banana.
Banana Omelet. -.-Three' bananas,
three eggs, one-quarter' cupful of
bread crumbs and one-quarter cupful
of sugar. Peel the bananas and mash
the pulp. 'Separate the yolks and
whites of the eggs. Beat the yolks
until light, and acid sugar, bread
crumbs,. salt and banana pulp. Final-
ly fold in the stiffly beaten whites and
cook in omelet pan.
Lento and Banana Pie. -Cover the
outside of a pie plate with rich pastry
and prick with a fork. Bake a golden
brown, When cool remove from tin
and,plt.ce.in the plate. Make filling
of one. Cup granulated sugar, one
tablespoon butter, two rounding table-
spoons cornstarch, yolk of one egg,
juice anal rind of one lemon, pinch of
salt. Stir, then add one cup. cold
water. Place on stove and stir until
thick, When cool add two sliced ban-
anas and pour -alai crust. Cover with
meringue made with the beaten white
of one egg and two tablespoons sugar.
Set in oven to brown.
Cranberry Recipes.
Cranberry Marmalade -Two ;pounds
cranberries, one and one-half pounds
brown sugar, twelve ounces stoned
raisins, jpice of one orange, one and
one-half 'teaspoonfuls of mixed spices
(cloves, ginger and cinnamon), one-
half cup vinegar. Pick over the ber-
ries and wash them well, then put
them int; 00 agate saucepan together-
er with the other ingredients. Bring
very gently to a boil and cook slowly,
until the consistency of a stiff mar-
malade. Put into sterilized glasses,
seal and keep in a cool, dry place.
Baked Cranberry Puddling -One
and one-iialf pounds cranberries, six
oinces stoned raisins, one ounce but-
ter or butter substitute, one egg, one-
half pound brown sugar, one-half tea-
spoonful powdered cinnamon, the juice
of one or,,nnge, lady fingers or sponge
cake. Line a greased fireproof dish
with the Judy fingers or sponge cake,
placing' them very close together then
fill in with the following "mixture:
Stew the berries until quite soft, us-
ing as'little water as possible. Rub
them through a fine sieve. Chop the
raisins coarsely, add them and the but,
ter to. the, fruit puree and stir well
together until the butter is melted.
Mix in the sugar, cinnanton, orange
juice anti well -beaten egg.. Pour into
the lined dish and bake for fifteen
minutes in a moderate oven. This
looks prettier if covered with a mer-
ingue: of stiffly beaten white of egg
and potsderecl sugar. .A$ some cran-
berries ape very much more acid them
othors', it':is well to taste the pttree' be-
fore putting into the lined dish so that
more sugar can be added, if desired.
Cranberry Pk -One and p half
pounds cranberries, six ounces brown
sugar, one ounce cor'nstargh, three
tablespoonfuls molasses, three maces
choppetl•raisins, pastry. Wash the ber-
ries and chap there up, chop the rais-
ins, too, and inix together; then add.
the sugar and molasses. Moisten
water
itlecoktt e
m rithalt
the co} sLn ch with
and stir into 'a cup of boiling water,
then our over the fruit; mixture. Cov-
er
bake to a moderate
e
er with esti and �
P y
oven. This same mixture baked In
little three -cornered tante of pastry
is very good and serves es a little
variety.
Cranberry Molds -Two pounds
cranberries, two pounds bi'own sugar,
Lwo oranges, four ounces. chopped
raisins; four ounces chopped English
walnuts. Wash the berries and cook
them in a hall" pint of water.togcth-
er with the ,juice and pulp of the.
oranges and the raisins. 'When the
cranberries aro tluiie soft adtl the
sugar, stirring over the (ire.' until all
the ougnr has melted. ,Then add the
nuts and put the mixture into small
Individ11111 mol(10 which' heave been ring-
ed "in eold water. When cool set out
100 and when chilled well turn out and'
serve,
Save the Fats.
A big waste takes place in many
households through the failure to
save and utilize fats. Not an atom of
fat should be thrown out. It is valu-
able. To render fat carefully put, the
bits in the upper pet of a double
boiler. -See that the water under it
is really boiling, and as fast as the fat
melts strain it into tin palls or clean,
empty cans. The softer fats from
geese, turkeys and chlekens are good
for fine cooking, and many other fats
can he used in preparing or frying
various foods. The dripping should
be kept in a warm place. It is cold
ethat makes it taste "tallowy."
Apart from cooking there are many
excellent uses for fats, and one wo-
man writes that she makes her own
candles.
I go so 'far " she -says, "as to make -
my own candles -some white, some
red, and others yellow or pink. They
add to the warmth of the dinner -
table. Four of these in dainty candle-
sticks around a tiny pot of ferns in
the tabic centre add greatly to its
charm, and I simply utilize the bits of
suet usually thrown away. A candle
mould costs but a dollar. Ten cents'
worth of wick lasts a long time. Color-
ed candles, to buy, are very expensive,
and rather difficult to get in good
quality if one lives a long distance
from market.
For household soap melt six pounds
of clean, rendered fat in a large pan.
Put onecan of ordinary lye in e
bucket; add a quart of cold water, and
stir with a wooden paddle until the
lye is dissolved. Remember this will
boil as the water is added, but let it
stand until it cools. Now pour the
cold lye into the melted suet, stirring'
all the time. When you have added;
the last of the lye stir constantly, but
slowly, for half an hour, or until you,
notice the soap is beginning to set.
Then let it stand perfectly quiet over
night and it is ready to cut into blocks
and dry. You will have about nine
pounds of soap at the cost of the lye.
Useful Hints.
A. cabbage should always be boiled
in two waters.
An excellent cake is noade with boil-
ed raisins.
The bone in real lamb ehops is
very small and short,
The house fern should not have the
sun shining on it. •
Linen pillow slips are a great com-
fort to an invalid.
A good and simple dessert is°'lioil-
ed rice and stewed figs.
Graham bread has in it three times
as much iron as white bread.
Hot cornmeal mush with cream is
a very good winter breakfast cereal.
Excellent gems can be made of oat-
meal whenever one has a cupful of
that useful cereal left.
Left -over fish can be creamed and
baked in ramekins. This makes a
very attractive supper dish.
When milk boils over on the stove
sprinkle on some salt at once. This
will counteract the disagreeable odor.
Gruel, when properly . prepared,
should be a little thicker than cream,
and should be absolutely free from
lumps.
After putting buttered paper in the
eake pans, sprinkle in just a little
flour. This will keep the cakes from
sticking.
A little alcohol rubbed on quickly
will clean a dirty window better than
soap suds; ammonia in.wash water is
equally, good.
AN APPEAL TO THE FARMER.
Hon. Mr. Burrell Says Agriculture of
First Importance in Winning War.
For two years and a half, war, red
and ruinous, hes raged through the
world, and still no decision has been
reached. There is reason to hope that
before 1917 closes the struggle for
liberty will have been won, or greatly
advanced. Amid the varying phases
of this titanic conflict the fact stands
out more clearly than ever thkt agri-
cultureis p p
of supreme im ortane. Ex-
traordinary measures are being taken
by the allied countries to increase and
encourage production. It is earnest-
ly hoped that every farmer in Canada
will strive to increase the food sup-
ply of the Empire. A still powerful
and unscrupulous enemy openly avows
its intention to try and sink all ships
carrying supplies to Ianglaind during
tremendous
year.
In the c
the coining g, ve
i
strain yet to tonic's vital factor will
be an ample and -unfailing flow ea
food to England and 1 ranee. No mat-
ter what difliculLies may ,farce us,, the
supreme duty of, every roan on, the
land is to use every thought and every
energy in the direction of producing
more, and still more Froin the Agri-
cultural Gazette for January, 1917.
Good Reason.
Teacher --Why are you so late?
Boy -Please, miss, -1 started late,
'l'eadier---'lVby didn't you attu't
"?lenge, anise, it was too late to
shirt early,
SPRING WHEAT HELPS
Being the Second of a Series of rive ,Articles Specially Written
by G. Bell, Agronomist."
14lany farmers the soil, or bacteria, is very slow, and
are just now bus- as a consequence not much soil mater-
ily planning crop
rotations and the
definite areas of
the definite crops
which they pun
lal is broken down into such form that
it will dissolve in the waters of the
soil or the root juices, and can be tak-
en up into the plant. It is fust at
g> this time that a little available plant -
pose growing next food gives the tiny sprouting seed a
summer, Not a vigorous start, malting it possible for
few are consider- the resulting crop to reach out and
ing the question of melte use of plantfood that to a weak-
_ spring wheat. er crop would be unavailable. Two
Henry G. Bell. Many of those who hundred to three hundred pounds of a
have,not grown well balanced fertilizer has been
this crop are studying thchances for know to increase wheat yields from 40
possible returns for money invested to 60:''r. Not only does it increase the
mit. Those who have already grown total yield, but et materially improves
acreages of spring -wheat are interest- the quality of the resulting wheat. The
ed in any suggestions as to how the fertilizer should be of an analysis to
yield per acre can he increased, es make up for the weaknesses of the
pecia•!ly so under the present enor- - soil, anti to supply a proper balance
i?tnusly' increased demand for food cer_ of plantfood most needed by the crop.
eels. Food must be produced in ; For instance, for a grain crop, the
greater quantities' in 1917 if severe; fertilizer should emphasize phosphoric
shortage is not to' be felt by a large a'i`l, as well as supply a fair amount
percent of sodiety: a There is no quer-; of nitrogen, er ammonia, and potash.
tion about it. The London Statist, ' Necessarily, tinder present conditions,
in s recent issue declares that on ac -the supply of potash in fertilizers will
cotint of a shortage of feed, there is'be low, yet experiments of many of
an un
in the sties. ofEngland, resulting in have shown that material increases in
scarcity and dearness of pork, bacon, crop yields have been brought about
ham and sausages. Even Ontariots by the judicious application of plant
figures show a relative shortage in food containing only nitrogeu and;
the production of meat animals over phosphoric acid. b
rs -
ea• one , . Tine shortage of food Not only does the plantfood improve
a g y
of every and all kinds must be felt, and the immediate wheat crop, but if the
everything that can be done to spur wheat is seeded with clover and tinto-
u r the acreage yields of the food thy, it almost insures a good catch of
1this followingcrop,It is significant
cereals will accomplish just that Much f'•
to help solve the great and general to note, in connection. with fertilizing
problem of food shmtage, wheat, that in the state ofMaine,
Ontario, with over 14,500,000 acres where climatic conditions- are some -
of cleared, cultivatable land, has an what similar to those of Ontario, and
acreage of a little less than 119,000 tel ere spring wheat is grown in rota -
acres of spring wheat. This is not; tion with potatoes and clover, farm,
one acre per farm. The yield of erg, are getting a yield exceeeding • b
spring wheat over the whole province, bushels par acre. There seems good
varies between 18 and 19 bushels per !meson to believe that if careful at -
acre. Now, there is reason to be- tontion is given to soil preparation,
'leve that with a little expenditure pf balancing of plantfood and proper use
labor, and with a little careful plan- of selected seed, it should be an easy
ning, it would be possible to consid- matter to produce 25 to 30 bushels
erably increase the acreage of spring per acre of good quality spring wheat
wheat to the substantial profit of the in Ontario this coning winter,
farmer, and to the benefit of the in- Speaking generally, the yield of
habitants of this province and tg„.the spring wheat is diminished on account
whole Dominion. The following few of the attacks of rust and other dis-
suggestions are offered : - eases. In controlling many disease
(1) Get'seed of a good variety, and of some crops, it is possible to bane;
then sow good quality seed, Possibly enmplish considerable by spraying, lint
no one in Ontario has a better specific this is not possible when it comes to
knowledge of relative varieties suit-
able for growing -,under Ontario con-
ditions than Prof. C. A. Zavitz of On-
tario Ag'iicultural College. Prof.
Zavitz, after testing a number of var-
ieties for a number of years at that to some extent the same laws
Guelph, and after having members of
govern the plant kingdom as
the Ontario Agricultural & Experi-
mental Union test 24 varieties of govern the animal kingdom. Those
spring wheat throughout the province anmais that are ]east susceptible to
of Ontario, comes out in favor of two
varieties; first, Marquis, and second,
Wild Goose,
del' -supply rata over a million pigs ' North American experiment stations
the control of the destructive rust dis-
ease of spring wheat, which annually
does so much damage throughout the
great western area of Canada and the
United States. In considering dis-
ease control, it is well to keep in mind
disease are the ones that are vigorous
and healthy. They are also those
animals that have proper living eondi-
•tions. eneral observation of growing
When Marquis wheat was tested out crops has lead to theconclusionthat
in 24 places inthe province, it Was the proper preparation of soil and bat-
found to yield a little less than 20 ancing of plantfood do a great deal to
bushels per acre under actual farm combat plant diseases.
tests. This variety was produced
someThe rust disease flourishes during
years ago by Dr. Saunders of
Dominion Experimental Fthe month of June, when temperature
arms,
taWft. It 16 a comparatively short-. arable humidity in the atmosphere, If
Ot is highest and there is usually consid-
season variety and produces grain of rh
'Altth • it o crop has been given a good, vigor;
- r
arm
op
rholt
Conducted by Professor Henry G. Bell,
The object of this new department is to place at
the service of our farmer readers practical and author!.
tative information that will help them to secure the
best possible crops of every sort.
4s your soil as fertile as it should be? Does the
partial failure of some crop puzzle you? Are you using
the varieties of seeds best adapted to your soil and
locality? Wound you like' some practical and scientific
advice on the adaptation and use of manures? Are
you losing hard-earned money through pest or blight?
The expert advice of Professor Bell Is made avail-
able to you free of charge through this department. Professor Bell Is
particularly fitted for this work, as he has made a Ilfe study of soils and
crops. He is a graduate of the Guelph Agrioultural College, and for a short
time taught In that splendid Institution. From there lie went to the Iowa
Agricultural College as Assistant Professor of Farm Crops, later on becom-
ing Professor of Agronomy at the University of Maine and Superintendent
of the University Farm. He is the author of a large number of articles on
agricultural subjects.
Address all questions to Professor Henry G. Bell, In care of The Wilson
Publishing Compnay, Limited, Toronto, and answers will appear In this
column In the order in which they are received. As space Is limited it Is
advisable where immediate reply is necessary that a stamped and addressed
envelope be enclosed with the question, when the answer will be mailed
d l r•ect.
76ffecrees
Give the colt Industry a boost, and
incidentally boost yourself a bit.
Horse breeders may well take
courage by what has been going on in
the world for the past year or two.
Horse men say that they can't get
horses enough. Every farmer. may
put in an extra lick in this business.
When the great need is for heavy
horses, it like barking up the wrong
tree to -breed ponies. Watch your
market.
Polling or otherwise abusing a horse
will make him sweat worse than a hard
day's work. Wears him out, and you,
too. Quit it.
When a horse won't eat just after
conning in from a day's work, you have.
stuck to your job too long. Doesn't
pay you nor the horse, either.
An old horse was braced up and
made thrifty by soaking eut hay in
diluted molasses. Soak in a tight
box from one feeding to the next. -
Cows that are turning a good pro-
fit with udders full of milk are sensi-
tive and relaxed. A chill will often
result in the loss of a part or all of
the rudder and often the cow.
A steback like this always puts the
balance on the wrong side of the
bank account, ,
If a winter of loss is sustained it is
up to the farmer and not to the cows.
Keep on milking twice each day, and
regularly, if you milk at all.
Feed the cows so that it will pay
to milk all winter.
Supply sufficient food in the stables
to keep up the milk flow and condi-
tion. -
Supply plenty of bedding, straw,
shavings or sawdust. No cow can do
well if obliged to lie on a bare cold
floor.
Dont let the liquid mature run
through Cracks in the floor. •
ing ' g nnat y. ege
I r start, and the season is at nTHE SUNDAY SCHOOL
has proven one of the most popular 'normal,
ncrmnl, it will be past the floweringg A L t
varieties throughout the provincestage by the middle of June; in fact
F arniers who wish'-ty locate seed of :the kernels of wheat will be pretty
�ji
Castrate all inferior or grade buck
lambs early.
An eighty -pound lamb is big en-
ough for market.
Exercise is important with the ewes
and the coming lamb crop.
To get a good growth of wool, we
must feed liberally. Narrow feeding,
narrow margins of profit,
If fed properly, a sheep ought to
rain from one-quarter to'one-half
pound in weight every day.
Exercise can be encouraged on foe
days by putting feed at some distance
from the sheep quarters.
If any weeding is to be done, you do
ie. Don't let the meat man take his
pick and leave you with the culls on
hand.
A narrow doorway or gateway is a
'menace to sheep that must be driven
;through it. Let all gates be wide.
Novi
Buttermilk runs a close race with
skimmed milk as a pork grower.
Soaking corn ten or twelve huurs
beats grinding. Lots cheaper, too.
Every drop of skimmed milk you
give to the hogs they turn into good,
sweet meat.
The colder the weather the more it
ec sts to make pork. Hustle the hogs
along and save expense.
A bit of ensilage is relished by the
hest of hogs, and there is meat in it.
Hogs fed on corn -meal, with linseed -
meal, or middlings will not take so
much feed' and turn it into fat, as
they will if feed on Born -meal and
skimmed milk,
Wood -ashes and bone -meal double
the strength of the hog's bones. They
also save in the amount of other feed
needed.
One great trouble with the hog busi-
ness of this country is that it has been
looked upon as a side show. Let's
bring it over into the big tent; then
will mean more to us.
this variety will do well to write tlte, well formed so that the ravages of an INTERNATIONAL LESSON
Dominion exlicrimentftl. realms ,lt 0 11 attack of rust will not leave nearly
tawa, and tine ,Ontario giicu uta ,.
� so serious results on the crop as on
College, as well as to consult seed ` a crop that has not had the early start
lists of well established seed compatn-{and is not so vigorous. This is found
les. Ito be the case on such crops as cab -
In preparing the seed, the fanning,bages, tobacco, sugar beets, .and the;
mill should be used liberally. Fan out like.
all the broken, light and diseased 1. For a study of the climatic and soil
kernels and
use none but good sound conditions of Ontario, it should be pos-I
material for teed. Like tends to amble to produce good crops of spring
beget like in the plant kingdom just, wheat well up into New Ontario,
the sane as in tine animal kingdom. When we consider that this crop does
If you plant weak immature seed, you t,ot take any attention through the
hnndicap the future of your crop just growing period, and that a bushel anti
as much as it you select the calves a half of 'seed on well prepared land
of weak immature cows, and expect should give an abundant seeding, it,
to build up a good healthy daily. seems quite logical to advocate the,
(2). The next point in increasing wider sowing of this valuable cereal
wheat yields is to look after tjle plant- in the spring of 1917. Wheat prices
food supply. The soil is *nature's
great store -house. ' It is from this
that most of our farm crops got the
feeds which build up wheat, oats, bar-
ley, corn, apples, potatoes and other
plant products. In eerier spring, be.
fore the temperature of tine soil has
irsteased to any appreciable height,
the growth of the microscopic life in
are bound to be high and for an long
time food products will be scarce. It
is therefore to the financial advantage
of every -farmer who can spare a few;
1
aeras for spring wheat, to give the
ground thorough preparation, supply
an abundance of suitable balanced
plantfood, and get first-class seed of a
suitable Variety,
OUP
yob/ern
C iclr'rd by .JY learenn %ace
"tinder this heading will appear each week a new department of Qaes-
tions and Answers on subjects of general Interest to women,
The department will be tuonducted by a woman of wide experience, well
qualified to offer helpful advice and counsel to our women readers regard-
ing the problems which confront theta In their dally life.
Mothers and daughters of all ages are cordially Invited to write to this
with ci question and !t-
department, initials only will be published w as try s
alewer as a 01eatie of identification but full name and address must he,
given In each bettor, Write on one side of paper only, Answers will be
malted direct if stamped and addressed envelope is enclosed.
Addrees all correspondotoe for dile department to Mt"s. Helen Law, 25
Castle Frank Road, Toronto,
FEBRUARY 11
Lesson VL .tesns And The Woman of
Samaria -John 4. 1-29 Golden -
Text. -1 1'dm. 1. 15.
Verse 5, It must be observed that
Jesus was nut of his wary; Jews al-
weys crossed the Jordan twice and
traveled along its eastern side, to
avoid Sarmaria. Jesus must needs
pass through Samaria because of the
work he had there. Sychar. if right-
ly identified, was a couple of utiles
from the capital. Sea Josh, 24. 32,
am' Gen, 48. 22 (margin).
6. Jacob's well -Still shown --of
course all such identifications must be
taken with reserve. Wearted-
Though the twevle were not too tired
to go another four miles. So Mark
i h.
4. 38where the were � n e
was asleep, hrowing c
These are twa a
l
'Tamong
mealy indications that he wore his
body out with toil for men, long before
ice last ordeal. As he was (margin
-so John 13.25), without a meal or
other refreshment.
7. Her coming at high noon has
sentetdmes been connected with her
ltic of silt (verse 18), which nude
her avoid the hour when other women
\•mild come.
9. It is not at all certain that the
correluding sentence is the author's
parenthesis; it may just as well be
o e ns
' end t t t n`t, littlerut
the tail f ` t u t i
r r
raen'1.
10. Living water -An ambiguous
t,,rm, for the woman would understand
it simply as "running water," The
Well is signitirantly railed a spring
(margin in verse 7), wlticlt wouhd - nc-
cm•dingly produce hang water. For
Jeams everything hail "its parable"
(Bork 10, 28), and here he 11140
'•hookt, in the running brooks." 'Chore
may he an allusion tut Iia. 95, 1 in the
gift of God, tints combined.
12, Note the proud ehnllonge-
other ,lrw would have thed up at the
`1aim to father .iamb nn the part of
these bastard Somutitenet
10, Itrinketh- .-There ie x motet ago..
tftcant. (trtit.rrnce in the Greek here and
in verse 14; there it is really Whoso-
ever
ltnso-
evtr altl,ll hate drunk -- one draught is
enough, fur he takes into himself nut
one draught, but a well!
14. The water of eternal life, here
and in Rev. 22. 1, has its Old Testa-
ment suggestion in the vision of
Ezekiel, in which a river flowed from
the temple and everything lived
wherever the river came (Ezek, 47. 9).
I Jesus teaches that the believer's heart
!is like -the temple, and "streams of lie-
; deg water" pour from it (John 7. 88).
i 24. In spirit and truth -And not in a
temple made with hands, which at best
was only 0 means of grace. "Speak
'to Him then, for the heareth, and
Spirit with spirit can meet,"
I 25, The Samaritans thought of Mas.
!;fah primarily as the Prophet "like un-
to" Moses, In conformity with. their
entire dependence on the Pentateuch
as their canon of Seripture. Of
corse the explanatory parenthesis is
line to the author.
211. As already explained, we may re.
concile this with the Synoptists' clear
denial that Jesus revealed his ales-
stehship only at the end, by regarding
this as the Evangelist's paraphrase of
a saving which could only be under-
stood later,
From Erin's Green Isle
NEWS BY MAIL FROM IRE-
LAND'S SHORES,
Happenings in the I:nterald Isle of
Interest to Irish-
men.
An acre of turnips was sold at Kit-
lucan recently for 480.
An agency of the Belfast Banking
Company Inas been opened at Slane.
The sunt of 130 was realized at
a concert given in Roscommon, to
buy coal for the poor.
The Listowel School Attendance
Committee have elected Miss Mary
McAuliffe as their secretary.
The Coatehill, Cavan and Clones
Unions have been amalgamated by
the local Government Board.
The Town Council of Ballybay has
elected Murtagh McGeough as Town -
Sergeant and Rate Collector.
The sum of 4160 was realized at a
concert given in Roscommon in aid
of the War Il:ospital Supply Depot.
h T. Abraham, B.A., has been ap-
pointed principal of the Thomas
Street National School at Portadown.
James Glendenning, of Clardy,
Londonderry, for 36 years principal of
Park National School, died recently.
At Slieveardagh the Council Inas
reduced the rents of laborers' cot-
tages one-half owing to high war
prices.
The Derry Corporation have decid-
ed to bring the Summer Time Act
into operation a month earlier than
;last year.
The remains of J. .T. Murphy, for
over 40 years a clerk in the Dublin
Post Ofiiee, were interred in Glns-
nevin Cemetery.
The Linaskea Guardians have ap-
'pointed Robert Irvine clerk of the
Union. There were eleven apple.
cants for the position.
CARE OF WOO)GOTS.
RESPONSIRILI'CY 18 11 ER E.
Stay-int-llontes Must Keep Faith With
Men at Front.
The responsibility that rests upon
the stay -ant -homes to maintain the
efficiency of the Canadian Patriotic
Fund is the responsibility of keeping
faith with men and women who have
trusted us- even without
knowing us
aereenally.
:v'1' null rill `'n " 'o • front,
Every a It for f it
1.
«
t host• fattnih would be „
dependent on
the i"Ul1d, went forward with a free
iniad because' of his rmttidcnee in our
protnise to take care of his wife and
bairns, If we have to mortgage our
houses thai pi•nmi1.' must be kept.
As a matter of fact, no Canadtu
wire has been ('nloei) to s ,1tt l',t an.
ether'01(0s4', but lh,,0.' have been 0x•
pressions of 19it,iot, filet me 1i1nt
has come for the fund t., I'0 mtuu-
tadtahlt by otlu'r thati rad u,•'aty con-
,11ributien:••. What vter the thin!' ma,
htek,p, the fund for 11(11 nfu-t ha
raised oft lite voluntary priueiplr
p his- b 'ing (1 liu4 , na$ 1, t ba nl'y, flu i'
(o bat ince 1h•�.ng 1i, .to -l.' go r;ti0e it
Protect From Animals and Fire and
Remove Old Growth.
One of the most important steps
to be taken in the care of the. wood -
lot is its protection from fire and ani-
mals. Fire should never be allowed
to run through it, for not only does
this destroy seedling trees and injure
large ones, but it also destroys the
litter and vegetable matter on the
ground and leaves the soil exposed to
the drying influence of the sun and
wind.
Pasturing animals in the woodlot is
a great hindrance to the proper de-
velopment. Cattle, in addition to eat-
ing off the tops of small trees, destroy
the undergrowth and thus allow the
sun to act on the soil and grass and
weeds to establish themselves. The
result is the larger trees begin to
slowly die at the top and decay sets
in.
In woodlots that have in the past
been neglected and now contain many
more or less open and grassy spots it
may be advisable to pasture hogs for
a time in the fall. These animals by
rooting about stir up the soil and put
it in good condition to receive the
seeds when they fall from the trees
and thus a new growth of young trees
is started.
Many woodlots contain a large
number of inferior species, trees that
have little or no commercial value
such as hawthorne poplar, willow,
juneberry, ironwood and blue beech.
In cutting firewood these should first
be removed. They are occupying
space which might be better utilized
in growing more desirable species.
The removal of dead, decayed and
over -mature treee is also advisable.
Dead trees or dying trees are a source
of danger to other trees. They har-
bor insects and develop rot producing
fungi which spread to sound trees, -
B. R. Morton, B.Sn., It',, in Canadian
Forestry Journal.
The nest Poison -Gas Fighter.
A recent dispatch from London cor-
respondent shows that the discovery
of poison gas was anticipated h1 na-
ture's laboratory. A little British
beetle has been employing it in self -de -
tense for untold ages. One of the
strongholds of this bonbardier beetle
(Brachinus crepitates) is along the
shares of the Thainos in the Gravesend
district, Dere it finds a home under
the flat stones that are scattered along
the river's bank. The beetle is very
likely to be attacked by some of the
tierce ground beetles, pr Caubidm. As
soon as the pursuer draws near, the
little beetle ejects a peculiar liquid,
which, when it comes into contact with
the atmosphere, bursts into an acrid,
evil -smelling smoke, This has tin
astonishing eet cut the ur.uhnr
a.1t ni, etc' 1 6
beetle, indeed, it seems to he over-
come aid stupefied by the suddenness
a Th a ok' has l linde
of .h attack. 6. c o ta r
1
ing ami rufavnlg effect that lasts for
'a minute or so, and *luring that time
line title beetle stakes tined 11s escape,
Valuable Neu .
-See here," e aid the a n.etiuc ntar,
t', -yen don't am0un1 to a hill of beans."
"1 w01 1 .100y thin" replied the un-
• •amamling pe,rx 1 "beramee 1 ant
n;0rir f. '1'lu• high coli of living has
,ftveu the hill of Learn.. eonsitler1ible
\' value"
•I
1 cite of 1nett wn111d be unable to
l v , • , .'t., 0
i, r,lt
trouble if they hail to t,r c n..r