The URL can be used to link to this page

Home My WebLink AboutThe Brussels Post, 1939-9-27, Page 7, 1939 eseesesseee VICEi R DEAD CATTLE { Aldenily. ,LECTtg h IE SONS INGERSOLL. HONE 72 ems out at simultane- x, even, if ; then down eking exec -- op the ,bust 'e and figure feet slightly els Stretch ver the bead :an, without return to Repeat this mist and inn - figure, (A) y apart, ale .we, fingers high over eine for the ed by arms d body ab• aiet down, bode and iSwing ,body travel UP - head once e Left and ad round till again hart- 1•auty Care ng exercises ce on moat your one - y and don't your own n9ems, A11 Adrress: 75 Station auras, Sept. all classes. .23 classes, -0.00. The es' Trumpet ell us the ROUND TRiP BARGAIN FARES FROM BRUSSELS Sept, 28 To G, N. R. 18tatlons in the Martime Province., Provinces of Queebeo, Prinoe Edward Island, New Bruntwick, !Nova Scotia. SEPT. 29-30 TO OTTAWA $8.90 SEPT. 29-30 TO ,MONTREAL $10.25 TO QUEBEC CITY $10.25 TO STE, ANNE DE BEAUPRE $14 85 SEE HANDBILLS FOR COMPLETE LiST OF DESTINATIONS. *et Pare, Retnm Lheisr, Train tntonnadon, Tickets. consult newest Agent. See RandbIQs. NADIAN NATIONAL Canning Vegetabes nd Greens By Mrs, R. J. Deaehman (This is teh second of a series of articles by Stns. Deachtuant dealing 'with 'Home Canning) ,Use only trestle vegetables. ,Spoil- ed unsound vegetables are not re- ed by cooking, scalding and ,Blanching are two 4}[erent terms in canning, and each has a definite purpose to per- form. 'Scalding refers to a much BLerter terns of preliminary beating, nd 7s chiefly used to loosen ins, while Blanching !signifies a longer ,period of quick cook - g either in boiling water or with e steam, and. bars other important notions as herein explained, Blanching (or parboiling) means pour bulling water over the pro - et to be•canned and continue to ep 'boiling for the time specified each vegetable. Cold dipping means to plunge the et into cold water and out sin ifinediately. The Cold Dip ways ifollows Blanching. Sterilizing Period refers to the e .the filled jars are kept at ling point in the boiler (or erdlizing vat). To !Sterilize means to boll for a riod sufficient to destroy all ergo, spores, (molds, yeasts, etc., ch may be in the produot or on e Inside of the jars, and which, not destroyed, -would cause nmed' products, to decay. Sealing means to close the mouth the jars so effectively •that no further bacteria can enter the sterilized canned !products, This can only be Secured' with Jars fitted with perfect rubbers and tops, Canners will do ,well to under- stand the full value of the Blanch- ing and Cold Dipping procelas. The reasons! for Blanching are: 1. To loosen skins so they may be removed without injury to the pulp, 2. To eliminate objectionable acids and strong flavors in vege- tables, 3, 'P0 start the flow of dolor matter which is later arrested in the Cold Ddp, 4. To reduce the bulk in order to ensure a full ;lack. The reasons for the Cold, Dip following Blanching are: 1. To aperate the skins which were loosened in the blanching, by hardening the pulp under 'them. 2. To arrest the flow of color matter which blanching :started. This ensures the liquor In the jars be- ing clear and enhances the ap- pearance of the product, (an im- portant point for Exhibition pur- poses). 3. To make the product easy to handle iwhice packing the fare. aegetablea canned' in glass .should either be stated in the dark or have Jars wrapped' In paper to preserve their oblor. When placing jars ,in the steril- izer the tops must be lett a little loose. The steam which collects instre the jars must halve a way t, etecape, With screw -topped jars, screw the'tops until they catch but are not absolutely tight. Do not give them the last turn. If using Pars with 'wire gp'r'ipge: which clan over a glass top, leave the lower ,side spring up tlnt(l sterilizing periocy le flnlebed, The process of vegetable canning may be divided .into 'lye parts as pollpvls', 1. Cleaning the vegetables. 2, Blanching and Color Dipping, 3. Packing tbe safe. 4. Sterilizing the filled jars in the boiler, 5. Sealing tight at close of steriliz- ing period. On no account must jars be open- ed atter eterilli''dng !period. The tiniest bubble of unsterilizedair is sufficient to cause a whole jar to decay. 6T the product baa shrunk or some of the water escaped in steam, it will gnat hurt the canned gbods, The spaoe left is a steril- ized vacuuf, salji Carrots and Pars/ma-Blanch 5 minutes in boiling water and cold dip them. Remove shims with a vegetable brush, If the vegetables are large it nary .require a longer Period of blanching to properly loosen the •skins. Pack whole, sliced or in sections. Add 1 level teaspoon salt and boiling water to fill jars. Put an rubbers and tops and ;partially tighten tops. Sterilize for 11/1 hours. T1'hten tops • and reanove from boiler, ..�.�rr�,�+TI MUSSEL'S POST p Aa14 as ;Hole to mprov t e ui,. Blanch .10 to 1�6 (bastes t1 reduce the bulk, Drain and cold .tP, Cut as for table use and, pack into jar's', adding 1, level teapsoon salt .and belling water to ell jars, Sterilize inti hours, Tighten toga and re. move, CANNING GREENS There are 28 varieties of culti- vated and wild greens that are edible. The prlucimal ones being •StWl.e Chard, Kale, 'Spinach Beet Tops, 'Chinese Greens, French Endive, Cabbage Siprioute, Turnip tops, New Zealand Spinach, Aspara- gus, cultivated Dandelion, Mustard, Pepper 'Cress, Lambs' Quarters, Pokeweed', etc. Greens contain a high percentage of water, Spinach is a fair sample of greens and has a water content of 92 per cent. Because of this high percentage of water, greens should never be prepared by boil- ing in water -{Live steam cooker just as readily, and will not destroy flavors and drive off the volatile oils. which are desirable to pre- aerve. Pick over thoroughly, wash out all grit from the leaves and sprouts. Blanch do a steamier for 20 minutes in order to reduce bulk, and make possible a full peek, Chop and season to taste, adding a little chipped beef, a slice of bacon, or a little olive oil .if desd.rer, Pack in tserilized jars, adding a little boiling water to fill crevices and 1 level teaspoon salt to each quart. Put on rubbers and tops and par- tially tighten tops. Place in the boiler and sterilize for 11/2 hours. Tdghte'n tope and remove. Canning Celery-. Waal] and cut into convenient pieces', using Ieaves also if desired for soaps. Blanch for 20 minutes in boiling 'water to reduce milk. Drain, cold dip and pack in steriliz- ed jars, adding boiling water and one level teaspoon salt to each quart, Put on rub'bene and tops and partially tighten tops, and steri- lize 11Fz hours. Tighten tops and remove- If used for cream soups use ,the water in the jars when mak- ing the whate sauce, Canning Pumpkin and Squash for Pie Filling - Pare core and out up. Boil for 30 minutes., drain and mash to a pulp. To each quart add 1 cup of sugar and 1 teaspoon salt, Pack in sterilized jams. Put on rubbers and tops and partially tighten tpps - sterilize 1 hour, Tighten tops and store. Beets - Tender young beets will blanch in 5 to 10 minutes, Blanch until skins will ,silo. Cold Dip - them Remove skins and stems. Pack whole, sliced' or in sections. Add 1 level teaspoon salt and. boiling water to fill jars, Put on rubbers and tops and partially tighten tops. Stemiildze 11/4 hours and be sure to store In dark to preserve their beautiful coloring. ° Turnips - Slice or cut in 'sections,. Peel, blanch 10 minutes in Ibpiling water and cold dip them. Palk closely in jars. addling 1 level teaspoon salt to each quart and boiling water sufficient to fill jars. Put on rubbers and tapsand partially tighten tops, Put jars in boiler and sterilize 11 hours. Tighten tops and remove from boiler, Cabbage, Cauliflower, Swiss Chard, Brussels Sprouts - Soak in slightly salted water for THEY -ALSO FARM... ...WHO IN THE MACHINE SHOP' WORK Not for some time now could farming have been practised on the small scala style familiar in the world of yesteryear. If today we had to rely on the old-time cradle methods of cutting and garner- ing the crop, it would take every able-bodied man in every province of our Dominion to harvest the average wheat crop of Western Canada. Thanks, however, to modern farm machinery, with practically no seasonal increase in hired labor, the farmer is able to take care of even the heaviest of harvests. The making of the machines for harvesting is but a transference of labor from the field to the factory. Instead of the short seasonal engagement during the rush days of harvest, the implement worker is given longer periods of employment, and the days he spends in making farm equipment lessens the number of men required in the farm field. Thus, these men, during the winter months, help make short work of garnering greater crops during the few and fleeting days of harvest season, and so many of the men thus engaged have themselves come from farm homes. It was only natural when turning their faces city -wards, that men from the farm should first seek employment with a company whose name to them had been a household word. In Massey -Harris, whose origin ninety years ago was on a farm, these one- time farmers find a rather logical expression for their abilities in the mechanical side of farming -for while in forge or machine shop -they also farm. MASSEY-HARRIS COMPANY LIMITED T H E SERVICE ARM OF T H E CANADIAN FARM Canning Pumpkin and Squash For Frying, Baking, Creaming- fCut into small uniform cubes. Blanch ten minutes and cold dip them, Pack into sterilized Jars adding 1 revel teaspoon salt and boiling water to completely all. Put on rubbers and tops and partial- ly tighten tops. ,Sterilize 1 hour. Tighten tops and iatore. Canning Egg Plant-. (Slice croeeevdse and peel the fruit. Blanch two minutes in salted boiling neater, using 1 table- Ooon salt to each quart of water. Drain and, cold dip. Pack in sterilized jars filling up jars with boiling water. Add 1 Level teaspoon salt to each quart. Put on rubbers and tops and partially tighten tops. Sterilize 1 hour. Tighten tops, and store, Canning Sweet Peppers - Use either the red or green peppers. Bake in the oven until shins will peel off. Then remove the skins and' pack the Pepper6 solid in jars adding 1 level teaspoon salt to each pint, and boiling water to completely fill the jars. Steri- lize 11/2 hours. Tighten tops and store. Thoughtless Malicious Gossip • In time suoh as this, runless are rampant. 1Sonn'e of them may have a semblance of faot, but most of them are the senseless ravings of ir- responsible persons who know no better. Many of these rumors cause♦ actual harm unless they are spiked before gaining too much 15eadwlay Eves' in our own community fan- tnstdc tales are prevalent. We heard of one local resident having had his face slapped for an alleged disloyal remark. Though we could not credit suoh an incident, we im- mediately interviewed the ono who was, credited 'with having done the slapping, He told us be hadn't even been in the other man's 00111- pany Sot weeks; that there eves ab. solttely nothing to it, Now, why in the name of common sense should anyone start snob a fabrication. Our a'dMtce is to investigate any rumor before repeating it, ands our guess is that few of theme will beer investigation, ✓&I:ocbange. W udiuS:DAY, forr. 37th, 193, Red Cross Standard Directions for Knitting Socks and Sweaters Mans Day Socks Directions €or h2nd-knitted refi laden soeke: Length of foot when finished, 11 inches. ' ,Four am three•qua•srter ounce% of: four,ply fingering, Needles:: No, 11, by .Bell Gauge, Cast on 60 stitches, rib 3 inches, 2 plain, 2 purl. Knit 7 inches (10 in all.) HE'ErL-Knit plains 28 stitches on to one needle, turn, purl back these 28 stitches, turn, knit plain, Repeat thees two rows (al- ways slipping the brat stitch) 11 Wes (12 In all), or 24 rows. With the inside of the heel to- wards you, purl 15 stitches, slip 1, .puri, pull slipped stitch over, purl 1. I N---Daoh MOO otter be One 1 through twice, except the first and II iaet on back needles, Allways keep the 'wool under the knitUns. needles, When reducing it ie better to slip i and pull the slipped Btitc over instead of taking 2 together Mit In finishing off mid of yarn run yarn. f once down the toe 8 0 as n'ot to make a ,ridge or lump. Man's Steevelesa Sweater 2 No. 7 Needles' (18 tight kndtte>F,. ' use No, 6) 9 to 10 oz, eiply Finger - lag wool (Double Knitting), I For $aegis --!Cast on 80 stitches, Keit 2 plain 2 purl for 4 inches.. Knit plain until sweater ,measarea 23 inches in all, Knit 22 stitches and. slip on to extra needle; bind oft next 24 stitches for neck, and, knit, remising 28 stitches for 10 ridges to form shoulder. Then. at opening oe neck knit 6 stitches, make 1 and knit to end of row. Increase as above every oeeondl ridge, until there are 40 stitches on tbe needles. This will foam V for neck. Break wool and join to other shoulder and knit the same 'way as the other side, Then knit the 80 stitches plain, until with the 10 ridges or shoulder, it measures 19inches. Then 4 inches of ribbing; this' fin- ishes the front ISenv up sides. leaving 8 inches for •armholes.. Finish. armholes, and neck witk one now of loose single crochet. Turn, knit 3 stitches, slip 1, knit 1 pull slipped stitch over, knit 1, turn, (purl 4 stitches, slip 1, purl 1, pull slipped Stitch over, purl 1, Turn, knit 5 .stitches, slip 1, knit 1, pull slipped stitch over, knit 1, turn, purl 6 stitches, slip 1, purl 1, pull skipped ,Snick over, purl 1. Turn, knit 7 stitches, slip 1, knit 1, pull slipped stitch over, knit 1, turn, purl 8 stitches, slip 1, purl 1, pull slivered. 'stitch over, purl 1. Turn, knit 9 stitches, slip 1, knit 1, pull slipped stitch over, knit 1, turn, purl 10 stitches, slip 1 purl 1, pull slipped, stitch over, purl 1. Turn, knit 11 stitches, elip 1, knit 1, pull 'slipped stitch over, knit 1, turn, purl 12 stitches, slip 1, purl 1, Pull slipped stitch over, purl 1. Turn,' knit 13 stitches, slip 1. knit 1, pull slipped Mitch over, knit 1. Pidk up and knit the 12 stitches down the side of the heel piece and knit 3 stitches off the front needle. Knit the 28 stitches of the front needles on to one needle; the last 2 stitches knit on to the 3rd needle, on which pick up and knit the 12 stitches at the other side of the heel piece. Divide the bees stitch- es on to the 2 side needles and knit right round. again to the centre heel. First needle, knit to within 3 stitches of the front end of side needle, slip 1, knit 1, pull slipped stitch aver, knit 1. Front needle plain. Third needle, knit 1, slip 1, knit 1, pull 'slipped stitch over, knit plain to end of needle. This reducing to be done every other row until there are 56 stitches on the needles (front needle 28, side needles 14 each). Knit plain until the foot from the back of the hem measures 9 inches. KITCHENER TOE -Decrease for toc knit 6 stitches, then slip 1, knit 1, pull slipped 'stitch over, knit 6 stitches, sliv 1, knit 1, pull slipped stitch over, Repeat this round the 3 needles. Then knit 6 rows plain, then knit 5 stitches, slip 1, ,knelt 1, pull slipped stitch over, and repeat round the 3 needles Then 4 plain rows, then knit 3, slip 1, knit 1, pull slipped stitch over, repeat to end of 3 needles, then 2 plain then knit 1, knit, 2 slip 1, knit 1, pull slipped stitch over, repeat to end of 3 needles, then 2 pioin then knit 1, slip 1, knit 1, pull ,slipped stitch over, repeat to end of three needles. Thea 1 plain row, then 1 row de- creasing, if necessary, so as to leave 7 stitches on front needle and 4 on each of the back needles. Knit the back stitches on to 1 needle, Break off the wool, leaving about 10 inches. Thread this into a darning needle, put through the 1st stitch on front needle as if for purl ing but do not take the stitch of. Then put the darning needle through the 1st stitch on. the hick needle as if for purling, and take off. Then through next stitch on back needle, as if for knitting and do not take oj, Then through the 1st stitch oil &rout needle, again knitting and slip off. Through the 2n rstitch on fornt needle purling and do not tave off. Then through 1st stitch on back needle purling and' take off. Repeat from t until all the stitches are worked off. Man Who Neves Heard of Hitler Only 10 miles Troam Downing Street, Lomdlon, lives a grey-haired hermit, Henry 'Tiilyer, 74 He known nothing about Bitter and little about the war. Hemp boiled a cam of tea over a Bre in the wooden but he :built on a lonely lane in the village of gar lington Middlesex. "Hitler ' 'he sand, "I don't know what you're talking about. rve heard folk ,talk about bin, but who is be and where does he lave?" Can't Afford Newspapers .Henry explained he 'cannot af- ford newspapers or radio and mostly readts, the Bible, Shown• a gas mask, Tillyer de- cided it would be a good thing to keep flowers in. "I'•ve heard nothing about any crisis except t heone I had a few seeks ago when my hut burned down," he said, "That was the big- gest for 40 years," D.A•RANN FURNITURE FUNERAL AMBULANCE SERVICE Licensed Funeral Dlreet.e and Embalmer Phone 36, Brussels Marriage Prohibited Without . proper license If you issue Marriage Lic- enses, tell the young tolka about It in our Classified Ads. • They alhknow a license is necessary, but they don't W know where to get one. This paper is popular with the young people. • THE WORLD'S GOOD NEWS will come to your home every day through - THE CHRISTIAN SCIENCE MONITOR An International Daily Newspaper re records for you the world's clean, constructive doings, The Monitor doll net exploit crime or sensation; neither does' it ignore Omni, but deals correctively with them. Feature' for busy men and all the family; including the weekly Magazine Beaton. The ahrleuan Be,enoe Publishing Boole* One, Norway Strati, 14oaton,,Ma,se'hnsefte Mosso o enter my eubieriptlon to. The .Christian Same Monitor ter watoceaMaig!o a, Oemltota* !tai tine Betties: S tear 13 0 i M1M 1N Bane :noting 2eiy .a A►fsM