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HomeMy WebLinkAboutThe Brussels Post, 1939-9-27, Page 91 LE HS )LL. at, ane- if awn xer- buat ;urs 'fitly etch lead mut to this 1'm• (A) ab- gers over the LIMB ab• Dwn. and body up. Duce and i till sort - Care uses nos' one- lou't own All ess: Ilion rept. Sees. saes, The npet the ROUND TRIP BARGAIN FARES FROM BRUSSELS Sept. 28 To C. N. R. ,Stations in the Martlme Province., Provinces of Quechee, Prince 'Edward Island, New Brunswick, Nova Scotia. SEPT, 29.30 TO OTTAWA $8.90 SEPT. 29.30 TO 'MONTREAL $10,25 TO QUEBEC CITY $10.26 TO STE, ANNE DE BEAUP,RE $14 85 SEE HANDBILLS FOR COMPLETE LIST OF DESTINATIONS. e'.n Noes, Room LGntr, Trois?ntonnadon, Tickets. comuk nearestAwns.. See FLndbUi,. ANADIAN NATIONAL anning Vegetabes nd Greens By Mrs, R. J. Deaphman 'ATMs is teh second of a series of articles' ,by ilti'.ra. Dea'chmbl5 dealing with 'Home Canning) Use only fresh vegetables, ,Spoil - , unsound vegetables are not re- p veld ,by noolding, salting and ''Blanching are two grent terms in canning, and each has a definite purpose to per- form. ,Seaiding refers to a much shorter tern of preliminary' heating, 'land is chie1ty used to loosen ins, ,while Blanching signifies a longer period of quick cook - either in boiling water or with e steam, and has other important notions as herein explained. Blanching (or parboiling) means 'pour boiling 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 n ifinediately. The Cold Dip ways [follows Blanching. Sterilizing Period refers to the s •the filled jars are kept at ing point in the boiler (or erdlizing vat). To :Sterilize means to [boil for a riot sufficient to destroy all erio, spores, molds, yeasts, etc., rich may be in the .product or on e inside of the jans, and 'which, not destroyed, 'would cause ed Products to decay. :Sealing means' to close the month the jars so effectively that no further bacteria can enter the atenildzed canned produots. This can only be Secured with Ara fitted with perfect rubbers and tops. Canners will do well to under- stand the full value a the Blanch- ing and Cold Dipping process. The reasons. for Blanching are; 1. To loosen skins so they may be removed without injury to the :Pub. 2. To eliminate objectionable eelde and strong flavors in vege- tables, 3, To start the flow of color matter which is later arrested In the Cold Dip. 4. To reduce the bulk in order to ensure a full .pack. The reasons for the Cold, Dip following Blanching are: 1. To operate the skims 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 elear and enhances the ap- pearanee of the product, (ari im- portant point for Exhibition pur- poses). 3. To make the product easy to ,handle [while packing the jars. ifegetables canned' in glass should either Se stoked in the dark or have jars, wrappedin paper to preserve their :color. When placing jars in the steril- izer the tops must be left a little loose. Tile steam which collects insire the jails, must have a way to esbape. With screw -topped jars, screw the tops until they catch but are not absolutely. tight. Do not give them the last turn. If using jars with 'wire springs which Clasp oyer a glass top, 'leave the lower side sping up 'until sterilizing period' Is finlehed, Tire Process of vegetable canning may, be divided into ',lye parts as follows, 1, Cleaning the vegetables. 2. Blanching and Color Dipping, 3. Packing the jars. , ' a! 4. .Sterilizing the filled: jars In the boiler, 6. :Sealing tight at close of 'steriliz- ing period. On no account must jars be open- ed after sterilizing period. The tiniest bubble of unsterilized' air is sufficient to cause a whole jar to decay. qtf the product has shrunk or some of the water escaped in steam, it wilt Mot hurt the canned goodie, The space lett le a steril- ized, vacuuf. nail! Carrots and •ParsnvPs-^Blanch 5 minutes in boinng water and cold dip them. Remove skin's with a vegetable brush. If the vegetables are large it :may .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 on rubbers and tops and partially tighten tops. Sterilize for 134 hours. Tilghten tops and remove from boiler. Beets - Tender young beets will blanch in 5 to 10 minutes, Blanch until skins will stip, ,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. Sterilize 11 hours and be sure to store in dark to preserve their beautiful coloring. a Turnips - ,Slice or cut in sections•. Peel, blanch 10 minutes in boiling water and cold dip them. Packs closely in jars adding 1 level teaspoon salt to each quart and boiling water sufficient to fill jars. Put on rubbers and bops and 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 scale 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 THE CANADIAN FARM I THE BRUSSELS POST half an bout to improvetae irtif; Blanch 10 to '165 =Mitten to reduee the bulk. Drain and gold dip, Cut as for usable use Mid Pack into jars, adding 1 level teapsoon salt and boiling water to 011 jars, Sterilize 11/2 hours, Tighten 'tope and re' move, CANNING GREENS There are 28 varieties of cultf, vated and wild greens• that are edible. The principal ones being ,Swiss ,Clutrd, Kale, Spinach Beet Tope, 'Chinese Greens, French Endive, 1Cabbage 'S:proute, 'Turnip tops, New Zealand Spinach, Aspara- gus, cultiyated Dandelion, Mustard, Peeper , 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 cooks just as readily, and will not destroy flavors and drive off the volatile oils which are desirable to pre - •serve. Pick over thoroughly, wash out all grit from the leaves and sprouts. Blanch in, a steamer tor 20 minutes in order to reduce bulk, and make possible a Mull peek. :Chop and season to taste, adding a little chipped beef, a slice of bacon, or a little olive oil .if desirer. Pack is tserllized 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. Tighten .tope, and remove. Canning Celery-, Wash and cut into convenient Pieces, using leaves also if desired for soups. 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. Pat on rubbers and tops and partially tighten tops, and steri- lize 11,4 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 runt up. Boil for 20 minutes, drain and mash to a pulp, To each quart add 1 cup of eugar and 1 teaspoon salt. Pack In sterilized fans, ;Put on rubbers and tops and partially tighten tops - sterilize 1 hour, Tighten tops and store. Canning Pumpkin and Squash For Frying, Baking, Creaming- 1Cut into small uniform cubes. Blanch ten minutes and cold dip them, Pack into sterilized jars adding l level teaspoon salt and boiling water to completely all. Put on rubbers and taps and partial- ly tighten tops. Sterilize 1 hour. Tighten tops and ,store. Canning Egg Plant - (Slice crosswise and' peel the fruit. Blanch two minutes in salted ,boiling water, using 1 table- spoon salt to each quart df 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 far green peppers. Bake in, the oven until skins will peel off. Then remove the skins and' 'pack the pepper!; solid in jars adding 1 level teaspoon salt to each pint, and boiling water to completely 011 the jars. Steri- lize 11,4 hours. Tighten tops and store, Thoughtless Malicious Gossip • In times snob as this, 'umbra are rampant, Some of then: may have a semblance of .fact, 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 beadw(sy, Elven in our own community fan, tnstdc tales are prevalent. We heard: of one local resident having had his face slapped for an allegi.d ddslayill remark. Thougk we pould not credit such an incident, we im- mediately interviewed the one who Was credited with having done the alapiping. .He told: us be hadn't even been in the other man's com- pany for weeks; that there »vas ab- solutely nothing' to it, Now, why in She name of common sense should anyone start such a !fabrication, Our advise in to investigate any rumor :before repeating it, and: our guess Is that few of them will hear investigation.--dilxehange. W'EDN1dSD 1:Y, SEPT. 27th, 1909 Red Cross Standard Directions for Knittin Socks and Sweaters Man's Day Socks Directions for hand -knitted regu lotion esoc'ks; Length of foot when finished, 1 Inches, ,Four am three-quarter ounces o flour -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,) HEEL -.Knit plain 28 stitches on to one needle, turn, purl hack these 28 stitches, turn, knit plain. 'Repeat thees two rows (al- ways slipping the first stitch) 11 tifes' (12 in ail), or 24 rows, With the, inside of the heel to- wards you, purl 15 stitches, slip 1, ,purl, pull siipped stitch over, purl 1. Nom - Each etAtcli must be tape through twloe, except the first and last on back needles'. Axwayrt keep the wool under the knitting needles. When reducing it is better to slip # and pt1)1 the slipped stitek over instead: of taking 2 together. - In finishing off end of yarn run yarn once down the toe so as not to make a ridge or lump. Man's Sleeveless Sweater f 2 No, 7 Needles (if tight knitter.. use No, 0) 9 to 10 oz. 4•+ply Finger. Ing Wool (Double Knitting). :For Backs -Cast on 80 stitches. Knit 2 plain 2 puri for 4 inches. Knit plain until sweater measures 23 inches in all. Knit 28 stitches and, slip on to extra needle; bind CII next 24 stitches for neck, and knit remiaing 28 stitches for 10 ridges to form shoulder. Then at opening of neck knit 6 stitches, make 1 and knit to end of row. Increase as "'above every second ridge, until there are 40 stitches on the needles. This will form V for neck. Break wool and join to other shoulder and knit the saane way as the other side. Then knit the 80 stitches plain, until' with the 10 ridges of shoulder, it measures 19inchea. Then 4 inches of ribbing; this fin- ishes the front ,Sew up sides: leaving' 8 inches for •armholes - Finish, arm -holes and, neck with one row 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, :puri 1, pull slipped pttich 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 slipved 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, Blip 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 stitch over, knit 1. Pick 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 i 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 beel piece, Divide the heel 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 over, 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 66 stitches on the needles ()front needle 28, side needles 14 each). Knit plain until the foot from the back of the heei 'measures 9 inches. KITCIIEN*Ei R TOE --Decrease for Inc knit 6 stitches, then slip 1, knit 1, pull slipped •stitch over, knit 6 stitches, slit/ 1, knit 1, pull slipped stitch over. Repeat this round the 3 needles, Then knit 6 rows plain, then knit 5 stitches, slip 1, knit 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 needless, then 2 plain then knit 1, knit, 2 slip 1, 'knit 1, pull slipped stitch aver, repeat to end of 3 needles, then 2 ploin then knit 1, slip 1, knit 1, pull slipped stitch over, repeat to end of three needles. Then 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 lst stitch on front needle as if for purl- ing but do not take the stitch off. Then put the darning needle through the 1st stitch on the back needle as if for purling, and take off. $ Then through next stitch on back needle, as if for knitting and do not take oj, Tben through the 1st stitch o■ front needle, again knitting and slip off. Through the 2n rstitcb 051 fornt needle purling and do not tave off. Then through tat stitch on back needle purling and take off. Repent from $ until all the stitches are worked off. Man Who Neves Heard of Hitler Only 10 miles from, Downing Street, London, lives' a grey-haired hermit, Henry Tl,lyer, 74 He knows nothing about Hitler and little about the war. Henry boiled a can of tea over a fire do the wooden but he :built on a lonely lane in the village of Har- lington, Middlesex. "Hitler t 'he said. "I don't knave what you're talking about. r.. beard folk talk about biz but who is he and where does he live?" Can't Afford Newspaper. Henry explained he cannot af- ford newspapers Or radio and mostly readb 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 ogo when any but burned down," he said, "That was the big- gest for 40 years." D.A.RANN` FURNITURE FUNERAL AMBULANCE SERVICE Licensed Funeral D1reet, and Embalmer Phone 36, Brussels T Marriage Prohibited Without a proper License If you Issue Marriage Lic- enses, tell the young folks about it in ourClasslfied Ads. • They all know a license is necessary. bun they don't ail knot*, where to get one. This paper Is popular with the young people. los ..t..... _ w • .,ur„ THE WORLD'S GOOD NEWS will come to your home every day through - THE CHRISTIAN SCIENCE MONITOR An International Daily Newspaper A records for you the world's Clem, constructive doings. The monitor. but d not exploit with themtFeatut neither busy (thea and elll the fenny, including the Weekly iit.gsetae Beetiot. The Chrletlan Science Pubnehtn`` society One, Norway Street, rioston,,Maneehueette Please enter my subseriptlon to The ChrtetI.& sooner Monitor ter suns �iueows ni esonmD.e•5A fswincing enermon:St p. isms M gaits