HomeMy WebLinkAboutThe Brussels Post, 1943-2-3, Page 13THE BRUSSRIS POST
Wedeeeday, Febrlltiry lOth, Vale
AT Wingham, Town Hall
TELEPHONE: 24
Personnel of Local: Ration Beard
CHAIRMAN MAYOR J. H. CRAWFO.RD -
SECRETARY W. A. GALBRAITH
VICE CHAIRMAN • R. J. BOWMAN
ME111vBERS—Mrs, W. J Henderson; K. J. Bleuston; Reeve Raymond
Reamtnd, Mrs Maury Grafin; Mrs. Se, Bell; T. C.
Wilson; R. Grain; W. H. Merritt,
Territory Under Administration
VILLAGE OF BRUSSELS
Town of Wiugham, Village of Blyth, and Townships of
Tureberry, Howick, Monris and Grey and D. Wawanosh.
•
This Board has been established to facilitate the settlement or adjustment of
the ration problems of people residing in the district defined above.
The object is to ensure that restrictions made necessary by war are applied
with maximum effectiveness, minimum inconvenience and equal fairness
to all consumers and suppliers. The basic reason for all rationing is to assure
a fair division of available supplies to everyone.
Serving voluntarily oz the Board are local citizens representative of the people.
of this district; and able to bring an intimate knowledge of, local conditions
to this new wartitrie-task:
!at the Iocal Ration Board's offices you can get full information on all aspects
of consumer rationing, and prompt adjustment of special problems, such as—
what to do in the event of loss or damage of your, ration book..', whether
extra rations are a3lowecl for"specfat purposes . and other matters announced
from time to time; -•
6
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Co-operate with your fellow citizens who erg"ivitig their time
to your problems
khf
Food Problems
in Great Britain
The Bomber Press in Great Britain
By Waiter R: Legge,
.f.lanadlans everywhere seem to be
tremendously interested in two
things about Britain, and they are
t3o•mb Daurage, and Feed,
After eating meals for six weeks
in training camps, hotels and the
Private Slimes of friends or relit-
fives,
elyLives, the editors began to have a
good idea of conditions there.
Probably the outstanding feature
of the meals is the total absence of
any white bread or rolls. At first
one is inclined to think that the
dark 'bread is excellent, but after a
few weeks of nothing else, there is a
yearning for some good white bread,
Perhaps after a longer period one
would become so accustomed to it
that it would be preferred.
Many items are entirely absent,
eaten as citrus fruiter—oranges,
grapefruit and Iemons,—foe cream,
fresh eggs, cream and some other
items. Fresh eggs are very scarce
and. they are reserved for sick
people and young children. Fresh
milk is also difficult to obtain.
There is, however, a fair supply .of
powdered eggs .and powdered milk.
Most foods .are rationed. and
others are sold on the point system.
The weekly ration for one person
when -we were there was: butter 2
cies, tea 2 ounces, sugar 8 ounces,
bacon 4 ounces, cheese 4 ounces,
jam 18 ounces, meat 2i8 cents worth;
and canned goods 24 polabts.
The prices are fixed by the gov-
ernment whfeh also eontrole . the
distriisution of supplies. Tints is the
reason why eonsnmers must register.
with one storekeeper and buy rattan -
ed goods there only. The store-
keeper then receives only sufficient
stocks to look after the requirotn.ente
of the people • wlid aro registered
with him. 'This is an important
part of the whole method of keeping
everyone supplied.
The Minister of f=ood
'The man 'who is responsible for
the smooth working of this system,
and the supplying of sufficient food
is Lord Wootton, the Minister of
Food, land everyone over there
seems convinced that he ham done •a
marvelous job. In tact what he
has done is one of the nig accomp-
lishments of the war, for he has
taken tbe worry of. insufftetent food
away from the people. They now
know that mil they have to do is to
go to the store where they are
registered, hand over their coupons
and the POOD WILL BE TI±ER:BI,
Elven, during the worst of the
blitz, Lord Woolton's department
never failed to deliver the rations,
The editors had a conference with
the Minister of Food on September
lilbh, and were greatly impressed
with life .ability and sincerity. Ile
eutended his thanks to Canadfrtes
for .their assistance in feeding
Britain, and expressed his aliment -
lion for the restrictions which
Canadians had imposed upon them
selves tn• order to help Britain;
Imports of food from Canada are
up over 40%: , The 'Ministry of Food
buys all the food imported into
Britain, and oversees the distribu-
tion and price.
The Minietry endeavours to main -
Min n standard of nutrition, and to
this end' scientists are at work all
tate time, trying toprovide a proper
supply of eateries and Vitamins
through substitutes, The needs of
children and the sick are eapoelatly
Provided for. Lord Woolton said:
"It 10 the eihildren who will Intim to
clean• up this mess, and they nutet
grow up strong."
The beet way to maintain morale,
Lord Wootton believes, ie to keep
the people well fed, and In this be
Is 4unceeding ill a wonderful 'Quay,
Canteens and Restaurants
Part of his plan to keep the people
well fed was the establishment of
canteens in the larger factorise, the
supplying of food to smaller factor
les, and the British Restaurants,
sometimes palled "Woolton's Res-
taurants," to provide meals where
canteens are not practical. The
number of these restaurants nearly
doubled in 1042 and the meals eery -
ed amount to a staggering figure.
Later the •Oanadlan editors were
taken to some of these restaurants
tor e: meal, and had soup, melt and
vegetables, pudding and tea for a
shilling and tourpeuce, • Most of t118
help is voluubeer. It is 110 wonder
that athero ere now nearly 2000 el
these establishments.
One factory canteen which we
visited was a marvel of cleanliness
and efflcieney, Ind could serve 1200
meals In twelve minutes,
Lord Woolton believes that he is
permanently obanging the 'nubile
diet, The people are learning what
is good for them to eat, and will
continue to oat more vegetables and
cheese even after plenty of alt kinds
of foodstuffs -will be evailab1e, They
are also learning how to prepare
Mod in ,better ways. The result of
all this is 'that the health of the
people Is better than it ever has
been before,
As our conference drew to e
close, one of the Can.adian editors
asired hint what was going to happen
after- the war. Atter a sew moments
of thought, Lord 'Woolton' reviled,
"Well, 1 am going to have a nice,
thick, steak,"
The Pointe System
Sontag food oh paints wa3 de-
signed Primarily to control the
distribution and :supply of 10080
whiob are not rationed, Points for
certain foods are raised or lowel'ea
ns the available supply goes up or
f down. It one line Is selltng too I
l freely, the number of points awe -
say to purchase that food 1s In -
1 creased, anti the demand falls off.
if Seine now food is available, but j
is rel proving popular enough the f
number of points is reduced. 171 this'
way the use of a eertatu brand of
i pressed barn was inereased matt; It
now is unite popular over there.
The people look on ibis points
business as a game which appeals
to Altair gambling instinct, They
try to guess what item will have
tele points increased, and buy it: and
as often happens, the pointy on It
aredecreased instead, the people
say. "Woollen has clone us again,
but we'll get him tomorrow on
something else."
;Between the rationing and the
points, tbe queues which might
bave tbeeome a problem have been
absolutely eliminated. The only
queues which eve saw all tbe time
wa were In England were at
theatres and bus stops.
They tell a good story about the
queues, At one time if a shopper
SAW .a queue alae would join ulp, with
the idea. ;that there must he some-
thing good for sale. One day a
queue formed lu front of a theatre
and stretched around the Berner. A
woman saw this long queue and
joined sup at the end of ft. After a
few minutes she asked the man in
front sof her, 'What have they got
'today " "The Tales of Hoffman," he
replied. "How do you cook them?"
she enquired,
The Queen's Messengers.
Lord Wootton praised the women
vale are known as the "Queen's
Messengers," an organisation at
women volunteers who go into
blitzed ,areas and help in the emer-
gency canteens. Our beloved Queen
s •the head of the organization,
Wherever there is a raid which
causes damage, a mobile .canteen
with some of the "tdueea's .!Mes-
sengers" is sent immediately tc
feed the ',people. These messengers
with their food and cheer le Proof
that someone is looking aitee ,then.
Shipping is the greatest ,concern
at Lord tWoolton, and se eve1Y
effort is made to' provide food lug
does not ba:ve to he brought in by
chips, or to use the most aoacete
trated Mob with the nsascitntoa
nutrition value. -
That is why powdered eggs are
so valuable, tor it, is said • that 80
tons of dried -eggs are equal ap . food
value to 2,100 tons of feedstn2s fes
:o,f:ns,
1'he lnargarite is now so re nforc-
ed with vitamins that its nutritive
value is equal to that of butter, and
it is very diftleult to tall from
butter. At ole hotel, we euspeeted
by the quantity served that it was
margarine iustea.d of butter, and on
eliqut'iy found we were right, We
probably often were served margar-
ine without knowing it.
Hertel meals are limited to tluee.
courses and the price ceiling is live
shillings, but In some oases service
(charges are allowed. At our London
hotel, the price of tbe dinner was
eve shillings, but the service charge
was seven shillings and si:openee,
and a charge for the orchestra was
two shillings and .sixpence, bringing
the cost the meal up to fifteen
shillings.' However, these service
charges are also under regulation.
While Britain's diet has changed,
and many items of food are difficult
or Impossible to obtain, British
people have sufficient wholesome
food, thanks to Lord Woolton. It is
no wonder that everybody admires
the job he is doing,
To Release Coal
For Poutrymen
In view of the fact that a 20 per
cent increase in Canadian egg pro•
duction is required in 1043 to meet
both I3ritielt and .domestic require•
merits tour eggs, the Ooal Attmiuis-
teeter, Wartime Prices and Trade
13oard states it i$ prepared to reoome
mend the release of American
anthracite :coal for intubators anti
brooders. Shipments of coal for
slob poultry equipment will be
mucic to ore dealer only In a com-
munity.
Requests of poultry raisers for
coal :Loi' ineulbators. or brooders
should bo made to the Coat Admin.
lstra:toi, 281 ,Sparks Street, Ottawas,
through a responsible municipal
official or the local representative of
the Wartime Prices and Trade
Board. The tollowieg should be
glven with the request or appii-
cation for such coal:
a. None -of dealer to wham Goal
should be assigned.
e, Trade n0t[ne and Site and coat
required,
3.. 4l anme .and address of deetler's
regninr sptllplier
BEJ'Ui?&0- HAVE
7HE.RIGHT NUMBER:...
CONSULT THE,DIRECTOBY;
Clear telephone lines for
ALL-OUT PRODUCTION
Your telephone is part of a vast interlocking system now
carrying an abnormal wartima load. Don't lot needless delay/
bold up messages on which production efficiency may depend..
OTHER"WART/ME TELEPHO?IE TACTICS"
0 SPEAK distinctly, directly into .
the mouthpiece.
e ANSWER promptly„ when the
bell rings.
ORE BRIEF- Ciear,ynurdbee .for
tbe next call:
USE OFF-PEAK, hours for . your.
Long Distance,Culls.
There thirst may look_biflifs b,,(
caJ1s,thhy 'Ire meaty imP° �°rrt.
Oy
elf rieZi:rie
ail/Sty c'G'Asys
Alizods
Ax erage Housewife Uses
.Kitchen ',;{side • 130
"Times Each Day.
2t is , estiitiated by Gmenmer
Tuiermatlon.,Service that the house.
wile uses knives on an .aver:a.ge of
230 times 'a day.
'The best knives taper evenly?
along the blade to the pont and +.
Mora the top of the blade to the
top of the cutting edge.
1.1 -the 'Handles • on paring knives
are too small they may cramp the
lingers,
An edge which tures" 11P .at tibia,
'point is risually the test for /greitg4c,.
and the - straight 'edge•- best • alter -
mincing,
The saw' ' or serrated` edge la masses
efacient :than the scalloped eater t
cuts fresh breadand cake witelaseaka
,crumbling:
A butcher -knife heavy,. eigiiA.;
7.7ne invites lung with' ap •t—
siraigbt, fairly ;stiff" blade,. '-Ms t-
for chopping or cutting- up. Salme
vegetables and slicing cold ex' ,Mee-
• li=SNAPSNG; GUJ[
PICTURING CHILDREN'
Snapshots of children which suggest that they are unaware. eV • xi:
aanlera are always more appealing than those which seem deliberataasse
posed, as this shot definitely proves.
i3ABY pictures rack high in popu-
larity because they are usually
mute and appealing, but not every
baby picture comes up to expecta-
tions. And usually the photographer
sunders ivlty.-
Tltere are, I think you will dis-
sever, three main reasons why some
amateurs fail to get good pictures
of children. Pints there is the mat-
ter of 1ochnit:a1 mistakes, Second,
the picture may not be satisfactory
because the subject looks posed acid
uncomfortable. And finally, failure
may be attributed to the fact that
the photographer failed to make his
picture a close -am,
Technical mistakes are often made
by the most experienced photogra-
phers, and there's twining to do
about it okcept be more careful,
Yott must focus properly, expose
properly, 'end make your pi0111re
Without, jarrIftg the camera, or you
can't hope for first-rate' results.
But there is a good deal you can
do about posing the child and mak•
Ing your picture a elose•up Aneitttf ,•
best advice I can give you is learalikese
child be himself. When a yonmeateer
is relaxed and at ease before ..
camera, he is a perfect pletture wfade.
Jed, but whoa you have him a =tate.
stand against the side of a hears
or garage while you take late aleft era,,
he immediately begins to• lntiltti*r .a
and uncomfortable.
As a 1hatter of fact-, there% nom. .
reason at all why a child sem,: .
even look at the camera wberr
picture is being taken. If he IeBasseele
at play or work a profile or• iii:,
view may often be more saes' r�.,
tory than a full face shot. 1`k mai,
have a great deal of charm aiid,ippiv..,-,
peal simply because it suggoste ;,t,,;::
when the picture was taken titerse.
feet was unaware of the cerre. o ,,
Taking pictures that way regpu"±e,
more patience than 01t elinge ;;iiia
child to stand still: but it Milts,-
over 50 much mere *tieing nesekehe's
Try it and you'll see.
c 301111 van Guii