The Clinton News Record, 1936-02-06, Page 7'T$URS., FEB. '6, 1936
THE CLINTON NEWS -RECORD
PAGE 7
Health
Cooking
Edited by Rebekah. •
Care of Children
Household Economics
RuMinatijns of 6e6e�aV
A Column Prepared Especially .for Women-
But Not Forbidden to Men
WE GO THIS WAY BUS ONCE'
We go'this wey but once, O heart oi:
• miner •
So why not make the journey, well
worth while,
Giving to those who travel 'on with
Us.
A helping hand, a word of cheer, a
smile?
We go this way but once, ah never
more
Can we go back along the self-
same way,
To get more out of life, undo the
wrongs,
Or speak love's words we knew but
did not say.
-We go this way but once; then let
us make
The road we travel blossomy 'and
sweet ' •
With helpful, kindly deeds and tel,.
der words
Smoothing the path for bruised and
stumbling feet.
"Wasn't Oueen Marv's message of
gratitude to the Empire a queenly
• and a womanly one? Everything we
learn about that dear woman seems
to but add to our esteem for her.
Certainly our Royal family has been
a model to all .families. • We are
greatly blessed in theme,
And it is gratifying to know that
King .Edward is confirming his
mother in her true place, which she
has held for •so many years: That
is really the very best part of the
fact that he has• no queen to sit be-
side him.
Queen Mary is still Queen Mary in
' fact and in name. May her health
be sustained to carry the responsi-
bilities which will be hers for as
long *as she needs it.
"`Snowdrift" tells vie that our re-
cipe for candying apples was not a
' .very good one,and as she has made
these on more than one occasion we
-stand corrected, although the recipe
-published was supposed to be a test -
.ed , one, too.
However, she says that the syrup
Should not all be poured into the
-kettle atthe first, but that only
enough should be used to cover, Or
nearly cover, a layer of apples .in
the bottom of the kettle. When these
clear they should be taken out and
put to dry on tie rack: Another lay-
er .of. apples put in and more syrup
poured over these, and so on, until
all the syrup is used. If all the ap-
ples are done in the same syrup
"Snowdrift" says you would be do.
ing the last apples not in syrup. but
in jelly. This looks reasonable and
we recommend that our former re-
cipe be so amended.. This lady also
suggests that :whatever syrup or
juice is left is fine to pour over bak-
ed apples, which then "make a nice
dessert when served with whipped
cream." We imagine they'd be all
right, cream or no cream. Fact is,
being a bit .odd, I never cared for
cream with baked apples. Long ago
when getting lunch in a city,restaur-
ant each day I often ordered a baked
apple for dessert and handed my lit-
tle jug of cream over to a friend..
This girl used to say she liked going
out to lunch with me, as she got her
extra jug of cream.
"Snowdrift" had another nice sug-
gestion, "You know," she said,
"apples are not as plentiful this year
as they often are, which brought me
to this," and she told of usingthe
parings and cores of apples to make
jelly. She said she had often heard
of it being. dote but had never tried
it until this year. She said her jelly
was a nice bright color, it would be
from parings of red apples, and that
the seeds gave it a pleasing and • a
different flavor.
Canadians have always had such
an abundance of the fruits of the
earth that we have not thought ,of
being economical with them, But we
might learn.
--REBEKAH
Although Canada has a relatively
small non-agricultaral population for
the absorption of surplus production,
approximately 85 per cent of the ag-
ricultural production in Canada is
consumed in Canada, with the re-
maining 15 per cent finding markets
abroad.
ealth • A
te
OT THE
attabi bt
fittC �Q ttlif ,2l' � ��ir
��%t� t tt
and Life Insurance Companies imy-Canada..
Edited by
GRANT FLEMING. M.D., Associate Secretare
BAD • I3REATE
Whether it is called bad breath, or
',halitosis, it is equally offensive, slid
Most, if not all of it, can be over-
come by giving greater attention to
• the care of the mouth.
Halitosis is not a new complaint.
It was known to the Greeks who cal-
led it by several ' uncomplimnentary
names. Modern advertising h a s
had so much to shy about it ;that
'many people have been made uncom-
fortable for fear that „they may ,be
•"offending,
The most common cause is the
teeth. • We all know the, bad smell
which conies from decaying ,meat, or
'Vegetables. Similar decay takes
place in the mouth when partieles'of
food are leftin and around the teeth,
and the breath is 7tainted thereby.
Teeth which are themselves decayed,
•'or gums which' are oozing pus also
foul the breath..
One sinell' nnay be overcome by an-
other odour; it is then a question as
' to which you prefer, At:'one 'time,.
'..jnerfuine wits used •chiefly to offset
body :odours due to a lac: of bath-
ing. Mouth washes 'and gargles do
` not take the' place of mouth cloanli-
Mess any more than the use of per -
!tames overcomes the 'need for"aiegu-
lar bathing. ••
The bad breath may arise from dis-
eased tonsils or infected sinuses;
rarely is it due to other than local
conditions in or adacent to the nose
and mouth. Eructations of sour
material front the stomach' will taint
`the breath for a few minutes only.
1 Proof that it is the particles of
food which are responsible is seen
in the experiment carried stat when
onions and garlic were swallowed in
capsule form; there was then no od-
our of either on the breath.
Social customs have had an impor-
tant influence upon peisonal,'health.,
:Halitosis is not a health problem,.
but mouth cleanliness is very defin-
itely a subiect in which: those who.
are interested in health ` are vitally.
concerned.
The mouth is the gateway to the
body. A clean mouth Peomnotes den-
tal health, \lich in. turn, contributes
to the general health and well-being
of the whole body. A healthy month
allows for proper mastication and so
gives digestion the :•rent start. A
healthy mouth is a clean mouth, and
a deal mouth iran odourless cavity.
Questions concerning' health, ad-
dressed to the Canadian Medical As -
1
soei
;atien, 184 'College, St„ Toronto,
'will bye answered personally by letter,
A°rr i°°°°°u°° ei's% • a°r°i°M. o o"noa'rL°°l°'-rnc!°°°a°o°i ANY M.°u°.°°°°°° e a ea"ANY I°i
YOUR WORLD 'a ND MINE
rr
r by JOHN C. KIRKWOOD .�
•°
°"(Copyright)
•uL°a°Odn'ab'r°e`°°°°iiniese?1,"°°i°oti°°W•"r W aN r'i AMA: n'r° A ii u
How long shall a man's sleep be,?
To this question there` call be no
precise answer, One man of• whom
I have heard says that he never
sleeps .more than 2 hours. Many
men 'get along with 4 hours, and
many more on 6 hours. Speaking of
myself, from 6 to 7 hours in bed has
been my limit for 80 or more years
—but I do not sleep for all 'these
hours. And here I am reminded of
Our Recipesfor,Today
HOW CELERY. CAN BE USED
For crispness and freshness,
quite apart from its distinctive
flavour, celery is delightful to eat,
either alone or combined with oth-
er foods lacking in such qualities.
Many a meal is greatly improved
by serving celery hearts, -or curls
and many a salad or sandwich
seems to require a generous a-
mount of chopped celery to make
it perfect. To serve celery as a
relish, remove outer stalks and
slice the heart into several sec-
tions. Slit stalks to permit them
to curl. Allow to stand in sold
water, to which a little lemon
juice or salt is added, until ready
to serve.
We used to think that celery
could only be used raw, but celery
is 'delicious, toe, used in soups and
other cooked dishes, and adds fla-
vour to various meat and fish
dressing and sauces. It is rich in
vitamins, a good blood tonic, good
for the teeth and beneficial • for
the whole system. Here's a few
nice recipes foreso using it:
Scalloped Eggs and. Celery
4 tablespoons flour
4 tablespoons butter i
2 cups milk
1 cup grated cheese
4 hard cooked eggs
2 cups cooked celery
Salt and pepper
Buttered crumbs,
Make a sauce Of butter, flour
and milk. Add grated cheese and
seasoning. Place alternate layers
of sliced eggs, celery and cheese
sauce in buttered baking dish,
Cover with buttered crumbs and
brown in a hot oven (400 Degrees
F.).
Oysters, Mushrooms and Celery
1 pint oysters
1-2 pound mushrooms
11-2 cups raw aced celery
4 tablespoons butter
4 tablespoons flour
1-4 teaspoon paprika
1 teaspoon salt
2 cups liquid
1' teaspoon Worcestershire
Sauce.
Drain oysters, cut in half. Saute
nmushroonts in butter for 3 ,min-
utes. Prepare celery. Make a
sauce of the other ingredients and
add oysters, mushrooms and eel-
ery. Turn into a buttered cas-
serole and cover with buttered
crumbs. Brown at 375 degrees F.
for16 minutes, or pile into patty
shells or potato nests. Serves 6.
Celery Soup
'3 cups celery
1 pint boiling writer
21-2 cups milk
1 slice onion
8 tablespoons butter
3 tablespoons flour
Salt and pepper.
Cut celery in one-half inch
pieces. Cook in boiling water un-
til soft and rub through a sieve,,
Scald :)milk with the onion. - Re-
move onion. Melt butter, blend in
flour • and gradually add milk.
Season wi't}i salt and pepper, Add
celery pulp. Serve, with croutons,
Id desired, part of diced eatery
may be, kept apart and added with
idle celery pulp.
Celery -apple Salad
There are several different
m ways
of combining celery and apples (I).
Mix equal amounts of celeey and
Canadian -grown apples cut into;
cubes. Add a little salt.: Mix
with mayouaise • oi', boiled dressing
and serve on lettuce leaves gar-
nished with celery tips.: '(2) Com-
bine one 'cup diced celery with
one' cup of diced tart Canadian,
grown apples and 1-2 cup of green:'
Peppers with boiled or mayonnaise
dressing: Garnish and serve in
the usual way.
a story about myself. I used to go
to my retail store about 6 in the
morning,: to do •my bookkeeping, re
turning to My house to breakfast,
when the regular staff arrived. Cale
morning before 7 o'clock a farmer
tied his horse in front of our store,
and 1 went out to 'see him. He was
quite astonished, and he said to me,
"Aren't you the one that's married?"
-one of two brothers, and I said to
him "yes." "That explains it," he
commented. And when I sought en-
lightenment, he said, "They're some-
times. glad to get out!" I may men-
tion that this man: was a bachelor
and elderly: a
Men who 'work hard, physically,.
probably sleep better and longer
than men whose minds are more used
than their bodies -for the performance
of their work,' but many men whose
work is wholly mental -like judges
and lawyers'—will sleep from 8 to
10 hours.' 'Sleep remainsa good deal
of a mystery, despite the amount of
study given to it by 'physicians, psy-
chiatrists and others, including - the
makers of beds and amattresses! One
thing seems to be established, name-
ly: When men grow old .they not
only need more sleep, but also do
sleep longer and more, meaning that
they sleep in the daytime as well as
at night.
•
It is this thought of . increasing
age which has led me to speak of
sleep. As we go on into the years
beyond 60 and 70, there 'is an in-
creasing tendency to sleep—not just
the sleep which is a state -of 'sus-
pended mental and bodily activity,
but also a suspension—or rather a
decline—of one's interest in new ex-
periences and of one's zeet for new
knowledge and new adventures.
I suppose that it is pretty 'gener-
ally the case that ageing Bien in all
classes of occupations Cease, at some
point in their career, to keep them-
selves up to snuff; they go on and
on using only the knowledge which
they acquired in their lively years.
They try to keep the mill -wheel turn-
ing with the water which has passed.
Their experience, in its extension,
may give them greater competency
in certain particulars, but in the
matter of new knowledge, they ecae-
ed years ago to acquire it, I recall
going into the library of a very suc-
cessful family doctor -- after his
death. There was being held an auc-
tion sale of his effects. I was quite
shocked to find few new books. Ev-
ery book seemed to be at least 30
years old.
Probably I am in the same boat. I
know that now I amu not buying books
with the same eagerness as was
manifest ten years ago. For years
and years T bought -quite 100 new
books each year. Now my inqisitive
interest in the business which has
sustained rice for 30 years and more
is waning. I find myself not able to
make commercial use of new-found
knowledge, and I have ceased — or
nearly so—to read books whose wend-
ing Would keep me burnished and a
good adviser of others.
This is a sad confession, but it is
one which,•.I imagine, most ageing
:nen have to make. I may think my-
self to be the equal of younger men,
whatever l: nmay think about myself,
others hold different Views. I am
surrounded by young men. I mareel
at their zest --their energy --their
ambition—and their competency. In
their particular field of endeavour
tlmey are pushing their cart with
keenness—they are going places, I
ani fossilizing. I have been passed
by the youngsters in the race of life.-
Why
ife.Why am I indulging any ,blue
mood. perhaps is for the enema"-
agement. of. youth. It is those with
lusty life in them who give this
world •its motive power. Older per-
sons serve useful' purpose: they are
the brake on the wheel of youth.
They are ballast in the ship oiyouth.
They keep youth fromgoing ahead
too fast and wildly. A senate may
be a good thing in the set-up of gov-
ernment.. Youth is Liberal. : Age is.
Conservative. I am' wondering if it
would not. be a good thing in•govern-:
inent'if the Liberal partyshould con-
sist of all under 50, and the Conser-
vative party of all those past 50. Its
an idea, anyhow,
QUEEN MOTHER EXPRESSES
GRATITUDE TO EMPIRE
"Passing of My Dear 'Husband
Brought a Real Sense of Personal
Sorrow to Ail His Subjects," She
Says.
Queen Mary, issued from Bucking-
ham Palace - a message of gratitude
to the people of the United Kingdom
and all. the empire for their sym-
pathy in connection with the death of
King George.
The _message was as follows:
"I must send to you, the people of',
this nation and the empire, a mes-
sage of my .deepest gratitude for all
the sympathy with which et this
time of sorrow you have. surrounded
me..
"It is indeed a ;gratitude so deep
that I cannot find words to express
it. But the simplest words are the
best. • I can only say with all my
heart that I thank you.
"In my own great sorrow I have
been held up not only by the
strength of your sympathy but also
by the knpwledge. that you shared
my grief, for 2 have been deeply
moved by signs so full and touching
that•the passing of my dear husband
brought a real sense pf personal sor-
row to all his subjects.
In the midst of my grief 1 rejoice.
to think that .after his reign of 25
years he lived to know he received
the reward in overflowhrg measure
of the loyalty -and love of his peo-
ple.
"Although he will be no longer at
my side -and 110 words can tell how
I shall miss him—I trust that with
God's help I may still be able to
continue some part at least of the
aervice which for 42 years of mar.
Tied life we tried together' to give
to this great land and empire.
"During the corning years, with
all the ehanges which they must
bring, you will, I know, let me have
a piace in your thoughts and pray-
ers.
"1 commend to you my dear son
as he enters upon his reign in con-
fident hope that you will give limn
the same devotion and loyalty which
you gave so abundantly to his fath-
er,
"God bless you, my dear people,
for allthe wonderful love and sym-
pathy with which you have custainecl
me,"
This business of keeping young
should,, concern all of us who have
attained our 50th year. Would it not
be advantageous to ,us individually
andto the world at large if all of,us
were,, compelled, by law,, ;to keep
seeing.? Suppose that the law com
pellod, Us to, refurnish our homes ev
ery 1' years; to .go_ txavellmng every, ;
rive years; lo modernize Home equip-`
CONTRIBUTIONS
I've been very much pleased by the
response to my request last week 'to
the readers of this page, as so many
recipes have come M that I shall have
no difficulty next week at all. Sorry
they cannot be run this week but 3.
have to get tliemn ready early. In-
deed,•whiie the staff is still busy run-
ning off this week's issue, I 'amu get-
ting copy ready for next, go you will.
all see that even early in the week is
toolate for inclusion in' the current
issue. The one half of the paper
has to be printed on Wed-
nesday. When we get fairly started
we shall get into our stride and, I'm
sure, we'll enjoy these weekly visits
together, and won't you all please
sign real name, which, will not be
used unless yeti wish. Thanks to you
all.
ment every five years; to pass an
educational examination every five
years; to attend educational and
gymnasium classes every five years;
to burin all the rubbish which aocum-
ulates in cellars and attics every five
years; to replace old books on our
shelves with new ones every 'five
years;- to take an examination every
five years to discover whether or
not we aro qualified to continue in
our lined of business or to hold our
position in our business. If the Iaw
compelled us to do these things,
then it would be a way of keeping us
.perpetually young„
While I am on this subject, I sug-
gest that it would be good for as in-
dividually and for the state if we
were required, by law, to keen: mod-
erately lean. Some. of us are sadly
over=weight. We could, ifwehad suf-
ficient will-power,
ufficientwill-power, reduce our weight
to what is sanctioned by physicians.
But against will -power are opposed
appetite and indolence.
And suppose that all men in heti-
nest -our;zetailer•s and our m
ttanufac-
ees'bu `iinantiers and our batik -
THIS' MODEST CORNER!IS DEDICATED
TO THE POETS
Here They Will Sing Ton Their Songs—Sometimes
Gay, Sometimes Sad—:- But .always Helpful
and Ins pirii><g.
.r;
THD CURVES 'OF BEAUTY
These curves are beautiful, beautiful
to'see—
The curve of a foxglove weighted
by a bee;
The curve of a road to the sunset
west;
The curve of the homing bird to, its
nest;
The curve of a smile, the curve of
a cloud; .
The curve of the wind when , the
wheat is bowed;
The regal curve of a mountain's
shoulder;
The curve of smoke when the air
blows colder.
But sweeter than all sweet curves to
vie,
Like the gradual fall of a melody.
Like the rainbow arch in the skies
above,
Is the' curve of your strong and
sheltering love.
—By Rachel Day, in New Outlook.
BREAK, BREAK, BREAK
Break, break, break,
On thy cold gray stones, 0 Sea!
tend I would that my tongue could
otter
The thoughts that arise in me.
O well for the fisherman's boy,
That he shouts with his sister at
'play!
O well for the sailor lad,
That he sings in his boat on the
bay:
And the stately ships go on
To their haven under the hill;
But 0 for the touch of a vanished
hand,
And the sound' of a voice that is
still!
Break, break, break,
At the foot of the crags, 0 Sea!
But the tender grace of a day that
is dead •
Will never come back to me.
—Tennyson.
SOWING THE SEED
Do you know that the right or wrong
you do
Will come back a Certain day to you?
You cannot escape time shadows they
cast
Over your future, along your past,
Whatever you do sends echoes back
Or across or forward, along your
track. •
Sure as the sun shines over the earth
Thoughts, ambitions and love have
birth;
And nothing can stay them—results
must come:
Once spoken a word can never be
dumb.
The flower of love the deceit of
hate—
The value of purity — falsehood's
mate—
Whichever you plant will come bask
to you,
For you can't get away from the
deeds you do,
Farther back in your sin -stained soul,
Or deepetl down in your innocence
whole,,
Farther or deeper, whichever it be,
ers, our lawyers and our architects,
-our engineers an our accountants,
our preachers and our teachers, our
physicians and our professors - had
to submit to being measured or in-
yentoried every five years, to discov-
er the degree of .their fitness to car-
ry on, would it not be' a good thing
for thein, the community where they
dwell and which they serve, and the
state?
AhI forgot to include • farmers!
,
What is the attitude' toward life and
his own occupation; of the farmer at
age 50 ancl:beyond?
Quality in beef cannot exist without
a, reasonable amount of fat. Howev-
er, it should not be, assumed that,
because beef must be fat in order Lo
be good, all fat beef is . good: beef.
Cows may carry a considerable a-
mount of fat, but neither the fat nor
the lean froman old animal posses-
ses the desired quality. The fat on
beef from ane. animal of this kind
can usually be distinguished by its
softness and high colour. The best.
beef to buy is branded reef.
'READ ALL TIIE ADS. IN
THE NEWS -RECORD
Intensified .character builds up, you
see.
And your own blackens or glows with
life,
According' to what you put into the
strife.
STORMBOUND
Some stormy night when winter
winds are -blowing,
When drifting snow dims every
• windowpane,
I shall pretend that I am once more
mortal
I shall come back to ` my own
hearth again.
And I shall see the birch logs burn-
ing brightly
And set my chair where it was
wont to stay;
I shall find utter peace in earthly
shelter
And think it strange that I have
been away.
The leaping flames will sense that
T am stormbound,
The wind may tell me of its nn -
eased pain;
But I shall •rest before the ruddy
embers,
Dreaming of swallows and of
warn gray, rain.
And do you think, my dear, that you
could join me?
You are so lovely in the firelight's
glow.
Perhaps, we could relive that heav-
enly rapture
We felt when we were mortals
long ago.
—K. A. Mackinnon in Montreal Star.
SEND NOW PROSPERITY • •,j
For riches or vast wealth we do not
pray
But, only, that in Thy Brent char-
ity,
Each man nmay work again, for daily
Pay,
Dear Lord, in love, send now Pros-
perity!
Prosperity to all;—not only to the few
Who piled up gold, while thousands
hungered still;
But that throughout our land, like
morning dew
Prosperity may come at Thy dear
will.
That once again the world may smile
on all,
With gracious promise of true
equity;
And burdened hearts anew hear
Hope's glad call, -
0 Lord, we crave from Thee,
Prosperity!
For just enough—enough—we ask ne
amore,—
Suet that each man may toil ie.
self-respect.—
For
elf-respect—
For home and loved ones earn the
daily store,—
Prosperity—Thy bounty to reflect.
Elizabeth A. Vining.
Boys.
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