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HomeMy WebLinkAboutThe Clinton News Record, 1937-03-11, Page 7'THURS., MARCH 11, 1937 THE CLINTON NEWS -RECORD PAGE 7 HOUSEHOLD ECONOMICS COOKING HEALTH CARE OF CHILDREN Tea for every Taste THE VALUE OF FISH IN THE DIET Fish is one of the most valuable forms of food, containing as it does • the same constituents as meat, but in a more digestible form. It is rich in vitamin D and iodine, the former be- ing of value in the prevention of ric- kets and the latter in the prevention of goitre. Vitamin C, the anti -scur- vy vitamin, is found in raw oysters. The chief constituents of fish are pro- tein and fat. These vary in quantity in the different kinds of sea fish. Salmon, shad, herring and mackerel contain a considerable quantity of fat, whereas cod, haddock, pollock and flounders, for example, contain only a small quantity. Fresh=water fish, which abound in the numerous lakes throughout Canada, are just as de- sirable as the salt water fish. Trout, bass, whitefish, goldeyes and tullibee are well known for the delicacy of their flavour and their cost compares very favourably with that of various kinds of neat. The quantity of fat in fish varies greatly with the season; for example, salmon and shad are very fat before spawning, but become very lean immediately afterwards. Fish are at their best before spawn- ing as at this time the flesh is firm and hard, later becomingsomewhat soft and flabby. In selecting fish one should look for smooth, moist skin, firm flesh, fresh odour, full bright eyes and gills,. and firm fins and tail. White fishes are the most digestible. While it is desirable that fish should be eaten fresh, it should be observed that cold storage, salting, smoking, drying and canning do not materially affect the Nutritive value. In view of its nutritive value and ease of digestion, the consumption of fish is most desirable. It is particu- larly valuable for children on account of its vitamin content and for the old on account of its nutritive value and ease of digestion. In this respect, it should be noted that shell fish, such as oysters and clams, are of particu- lar value. From the health standpoint, fre- quent use of fish as an article of diet is to be most highly recommended. FRYING FISH Frying, as a mode of cooking any- thing in a frying pan with just enough fat to keep, it from sticking, is the popular term usedby the mil- lions of housewives when they speak of this mode of cookery rather than the immersion of foon In a deep bath of fat, and this . is our meaning when the word is used. There are times when frying is a necessity. When one cannot procure an oven hot enough for the easier method or when the amount of fish being cooked is too small in quantity, then the next best thing is the frying pan. In frying fish, the best medium to use is oil. -It. may be heated to a higher degree without burning and a gives off less, disagreeable fumes. When the fish is rolled in flour, a little salt should be mixed with the :latter for seasoning. This does away with flat tasting fish. Heat the .oil to a high point, put in the floured fish, turning it carefully with a pancake turner and browning iton both sides, Allow' two or three tablespoons of oil to a frying pan of fish. If the se- cond pan of fish must be fried,; it is best to rinse out the pan, wipe dry, and take fresh oil for the next pan. If the fish is fried In this way, the. results are good, but, when more than • one panful is fried in the same fat,! the .result is' generally unsatisfactory as the flour burns and sticks to the. pan and the fish is covered with more or less black specks, to say nothing of the difficulty of removing it with- out breaking.. —y— Juice of one lemon Salt and pepper. Roll fillets in salted flour. Heat some oil in a frying pan and fry fil- lets until cooked a nice brown on each side. Remove to a hot platter. Melt the butter, add the lemon juice and parsley and when very hot pour over the fillets and serve at once. Steaming in Parchment Paper 1 to 2 lbs. fish fillets 2 to 4 tbspe. butter 2 tbsps. lemon juice 1 tbsp. finely ineed parsley Salt and pepper. Mode—Cut the fillets into serving portions, allowing about three to the pound. Line the bottom and sides of the steamer (or colander with a tight lid) with sheet of the Vegetable Parchment Paper, placing fillets in bottom, one layer deep. Sprinkle with salt, pepper anis lemon juice, then strew dots of butter over the top. Pull the parchment together and twist to keep in the juices and place over a pot of boiling water and steam for 10 to 15 minutes, according to thick- ness of the fillets. When opened the fillets will be found swimming in their own juices, thich are always lost in boiling or in steaming over an open kettle. The contents of the parchment paper may be transferred to a hot platter and the fish juice poured over the top and sprinkled with the parsley and serv- ed in this fashion as a dish gravy or the liquid may be used in a sauce as preferred, then poured over the fillet portions and served at once. Ciopino (Pronounced Chipeno ) (An Italian Fish) 2 lbs. of fish fillets 1 pint of strained tomato juice 1-2 cup tomato catsup 1 Large onion or two medium-sized ones minced 3 cloves of garlic. mineerr 1-2 cup of oil 3 tbsps. flour 1 tbsp. lemon juice 2 tbsps. finely minced parsley. Salt and pepper. If canned tomato is used strain free of chunks and seeds, season with salt, sugar, lemon juice and the tomato catsup to give it a spicy taste and put on to heat. Heat the oil and put into it the minced onions and garlic cover with a tight lid and fry col- ourlessly until tender, then add the flour, stirring as it thickens. Add to this the hot tomato and whisk all to- gether with cook's whip until well blended. The fillet should be cut into pieces as for a stew, about six or eight pie- ces to the pound. These may be plac- ed in an oiled casserole or oven dish, the tomato mixture poured over and baked in a hot oven for 10 minutes, or the pieces of' fish may be added to the tomato mixture in saucepan, cov- ered with a tight lid and stewed on top of stove for 10 minutes, watching- to atchingto see that they are not allowed to stick at the bottom of pan. When ready to serve, sprinkle with the par- sley. This stew may be made a whole fish meal by adding potatoes cut in pieces and cooked in tomato mixture, or may be served in the centre, of a ring of boiled rice or macaroni. RADIUM IN CANADA Radium is now being .produced in Canada on a regular production schedule. After years of research and chemical processing the Eldorado Refinery At Port ` Hope, Ont, have so perfected their extraction methods that they are able to- refine monthly an infinitisimal quantity. The story of Canada's great contribution to the worldis told by J. A. Cowan, writing in the February issue of The C -I -L Oval. Pitchblende radium -bearing ore, mined on the fringe of the Arctic Circle at Eldorado Gold Mines on the shores of Great Bear Lake, is shipped in special bags 3000 miles to the refinery where six tons of chemi- cals are required to refine one ton of ore, from which .e extracted but a few milligrams of radium salts. Pre- vious to the discovery of radium in Pan Broiled Fillets a la Meuniore . Canada's great northwest the price • of radium was $70,000 per gram. 2 lba. fillets 4'tbsps. butter 1 tbsp. minced 'parsley Canadian enterprise has now reduc- ed this to around $30,000. Fresh radium salts are sealed in a AHEALTH SERVICE 'OF THE CANADIAN MEDICAL ASSOCIATION AND LIFE INSURANCE COMPANIES IN CANADA MASTOIDITIS—WHAT IS IT? The mastoid bone -the bone behind the ear,—is filled with a complex system of cells. These cells commun- icate through a short, wide passage with themiddle ear space, i.e., the space inside the ear drum. The mid- dle ear space in turn communicates with the upper part of the throat by a long narrow tube. All these parts are lined with muccous membrane. It can be readily understood how inflammation can creep up this tube to the middle ear and mastoid cells. Inflamed tissue . swells, and if the tissue is mucous membrane, fluids are given off and pus forms. The tube is closed by its ewolien mucous membrane lining and the fluid and pus formed in the middle ear and mastoid cells cannot escape into the throat. The pressure becomes . very great in these parts, causing extreme earache. Something must give way, and the drum being the weakest wall of these cavities, bursts if not lanced. This allows the accumulated fluids and pus to drain away, the pain is relieved, the temperature subsides and the patient is soon on the road to recovery. But sometimes drainage through the hole in the drum is not sufficient. The emptying of the mastoid cells be- comes impeded and the pressure in the bone rises. Pain then returns, the bone becomes tender and a swel- ling may appear over it. Increasing pressure in the mastoid bone destroys its thin outer shell. Nature is trying hard to provide drainage for the abs- cess within the bone. If the mastoid bone is now drained, i.e., if a mastoid operation is performed heaI- ing should be rapid and complete. Provided the operation is properly executed and done when the disease is sufficiently localized, complications should practically never occur. Sometimes, if the outer shell of the bone is thick and hard, the inner shell will be destroyed, and if the disease is not efficiently drained, meningitis or brain abscess may re- sult. . Often the drainage through the drum, while net sufficient for a rapid cure of the disease, is enough to pre- vent rapid outward or inward spread of inflammation. The disease in the bone may linger on with grave risk of spreading to vital structures. The patient may seem perfectly well with the exception of the discharge from the ear. Any ear that has been dis- charging for three or four weeks should be examined to ascertain if disease remains in the mastoid bone. Neglect of proper surgical treatment. at this time may lead to a chronic dis- charging ear with deafness and the ever present threat of fatal complica- tions. Questions concerning health, ad- dressed to the Canadian Medical As- sociation, 184 College St., Toronto, will be answered personally by letter. Accident Leads to Major Industry J A cow kicking over a lamp, they say, started the Chicago fire. A spider climbing a thread brought Bruce of Scotland victory. But these and many other like historical inci- dents pale before the story of the housewife whose carelessness found- ed one of the most important phases of the Canadian 'fish industry. Away back in a Scottish village a housewife left a haddock hanging from the rafters of her cottage• as she went out for the day. She had left ,it too near the peat fire, however, and when she returned the fish was all dried by the smoke' from the fire. She .decided to cook it anyway and the result was so appetizing that the news spread like wildfire and smoked fish • became a national delicacy. Today thepopularity of smoked £ishhas spread everywhere and the appetite • for this delicacy has found- ed Canadianorganizations of inter- national repute, some of which have been established for a century and more. The Canadian climate has been found ideal for the production of this delicacy and other cured fish and today the, Dominion holds a foremost place in world trade in the export of dried, smoked, and pickled fish, small glass tube 110 thicker than a match and are kept in holes drilled into a safe made from solid lead. The rays from radium continue for near- ly 1,700 years and its most humani- tarian use, is in the treatment and cure of cancer. YOUR WORLD AND MINE by JOHN C. KIRKW.00D (Copyright) i••'a%%"•1•'•ei'••e` V•e••c''•"o'WW•"••iti••••e•'•'Y4,'d•°•'• s "•"•'•gym•ef•'•"• VA Readers of The News -Record will have perceived that many of my Weekly contributions deal with .the broad matter of how to live. My writ- ings are more sober than merry. Al- so it will have been perceived that I address myself to young people more than to older people. Also, that I write chiefly to those who dwell in towns and on farms. As for myself, I live in a large city and have lived the larger part of my life in large cities; yet for 30 years I lived in a small town. I believe— or try to make myself believe -that had I stayed in my native town I would be better off in a financial sense than I am, and that I might be an important citizen in the commun- ity of my residence. My rather 'long life, lived in Can- ada, the United. States and in Eng- land, has made me feel that the big problem •of .most persons is how to live, not how to get rich. Most per- sons, I believe, are concerned with the matter- of how to get a measure of c Imfort and happiness out of how to to' escape from insecurity of em- ployment—how to . avoid sorrows and griefs and frictions. Few persons can hope to aequire riches; yet every- body can hope for happiness and con- tent, and happiness and content are to be preferred to riches. Ask rich people if riches assure happiness and content. If they answer truthfully, they will probably tell you that their riches are a curse—a foe to happi- ness and content. When riches be- come one's god and supreme desire and quest, then the humble virtues which, in possession, give happiness and content, are scoffed at and unde- sired. In a sense each of us makes his own life. It is true of course that the pathway of our individual lives may be determined for us by circum- stances over which we have no or small control;•>alsseethat-the manner of our vocational life has relation to the impact on us of others; but in re- gard to our character and views of life, these are essentially our own. Our inner selves are of our own mak- ing. What we are in essence is self- made. In this we resemble plants. No matter where a seed is planted it draws from the soil a sustenance re- lated to its individual nature. A. tu- lip bulb produces a tulip. Inside the tulip bulb is something which is it- self—a tulip in embroyo. The quality of the bulb's development into foliage and flower has relation to the chemi- cal content of the soil in which the bulb is planted and to the quality of Its cultivation by human labour. The soil's own powers can be increased by the addition of fertilizer; yet noth- ing but a tulip emerges from the bulb. Similarly in the case of a human being. Inside one is something which abstracts from one's environment - frcm the soil in which . one may be planted from one's human associa- tions and vocational activities—what, one's own distinctive nature demands for its sustenance or growth. What one is in essence is not changed. Just as a plant may be sickly or robust, in accordance with. the character of the chemical content of the soil and with the quality of the care given it by its grower, so the human plant may be sickly' or robust in accordance with the character of the soil from which it' emerges and with the quality of parental care and wisdom. I was led into setting down the fore- going reflections by my thoughts of a man who called on me a few days ago—a man well past middle age—an Englishman by birth. It was very ob- vious that he was not a successful man in a worldly sense. He was try- ing to sell me something which is sold commonly by failures—coloured por- traits of oneself or kin. When I in- dicated my lack of interest in and de- sire for this man's merchandise, he betrayed his inpatient nature, and he let me see that he is a very vain and an opinionated man. In the course of our conversation he mentionedpridefully that he had had 50 operations, some of which had been performed by Ontario's lieuten- ant -governor, Dr. Bruce. He also in- formed me that he had been connect- ed, as salesman, with several impor- tant firms and publications. Also, he manifested a contentious nature: he was quite ready to disagree with me on almost any and every matter. It was his way of looking at per- sons and things which I disliked most. This man's cultivated or practised ten- dency is to find fault—to see blem- ishes and imperfections -to see evil rather than good—to see sins rather than virtues. I fancied • that I saw why this man has, been a failure in • his chosen occupation -salesmanship. To be a good salesman one should be an optimist. He should aim to make those whom he canvasses feel good— make them see the bright side of life —give them visions of better things and days. A. man's nature is of his own deter- mining. It is true that some of us have to fight harder, than do some others in a purpose to retain and de- velop a good nature. It is fearfully hard to remain sunny -natured and sweet -tempered 'when those over us are evil -natured, sour -natured, and when they scourge us with vicious or foul language and do their utmost to make life hellish by their injustice, malevolence and brutality. Yet our high duty to ourselves is always. to keep ourselves true to our ideals and purposes—this despite ; adverse condi- tions and circumstances. It is the inescapable misfortune of multitudes of us to be born into an environment of poverty and evil, hat- red and injustice, cruelty and beastli- ness; and it may be that we cannot easily, if at all, remove ourselves from the environment and conditions into which we were born; yet we make our own lives worse rather than bet- ter when we become submissive, in our innermost selves, to the forces and influences which make life so hard, so wretched, so difficult for us. Life throughout its span is a per- petual fight against our own baser inclinations and tendencies and a- gainst outer enemies, forces conditions and circumstances. To be triumphant- ly lived life requires us to have ideals and purposes of fine quality. Fine ideals and•purposes become ours th- rough reading, observation and reflec- tion. They are not likely to be ours apart from these three employments of our time. So it is advantageous to us when we make ourselves familiar with the stories of noble lives and when we make ourselves perceptive ofthe forces and agencies which can give nobility to one's life. All of us ought to read more than we do read -and read the right sort of books. We ought to read biog- raphy and poetry more than we do, and books which tell of sweet and 'triumphant living—the David Gray- son type of books. Most of us shun poetry, which is a personal misfortune True poets are seers. They see what is beyond this present, and they see clearly the meaning of those things which may be understood by us and against which we may rebel Fine uplifting, vision -clearing poetry is not just rhyming lines. "John Gilpin's Ride" may have a due place in an- thologies of poetry, and "Old Ring Cole"; but one would hardly class these examples of poetical composit- ion with the poetry of Milton and Dante—both of them seers. It is the quality of our thoughts which determines the quality of our lives. What sort of thoughts have their habitation in my head—in your head? Do high thoughts or low th- oughts dwell there? Both the quality and the manner of our thoughts are of our own making. It may be—prob- ably is certain—that both the man- ner and the quality of our thoughts have a direct relation to our human associations. If this .is so, then we should shun as much as possible those persons having dirty, sinful, bitter. evil, debasing •thoughts, which they communicate by tongue or pen or paint brush, and should, by preference cultivate the companionship of those who have clean, uplifting, sweet, in- spiring and sunny thoughts. The End A GRAMMATICAL KISS A kiss is always .a pronoun, be- cause "she" stands for it. It is masculine and feminine gen- der mixed; therefore, common.. It is a conjunction because it con- nects. It is an interjection; at least, it sounds like one. It is plural because one calls for another. It is singular because there is no- thing else like it. It is usually in opposition with a caress; at any rate, it is sure to fol- low. A kiss can be conjugated', but never declined. • It is preposition because it gov- erns an objective "case". However, it is not an adverb, be- cause it cannot be compared, but it is a phrase that expresses feeling. Sold Out Farmer: "This, Madam, is a cider press.,, City Bred: "Hew interesting. When. do you run off the next edition?" THIS MODEST CORNER IS DEDICATED TO THE POETS Here They Will Sing You Their Songs Sometimes Gay, Sometimes Sad— Rut Always Helpfu➢ and Impiring- ISN'T IT TRUE When you think of a man you seldom think Of the knowledge he has of books; You seldom think of the clothes he wears, His habits, or faults, or Iooks. You seldom think of the car he drives, Nor the bonds he gold has bought; When you think of a man you mostly think Of some kindness he has wrought. You judged him not by the block of stocks, Nor his power of name or pen; You judge the man by the place he's made In the hearts of his fellow men. You judge him more by the fight he's made, By theway he has faced the strife, And not the amount of his bank ac- count He's managed to get in life. You think of the friend he's been to man, The good that he has done, And you judge the sort of a man he is By friends that he has won. —Author Unknown. RESOLVE FOR EVERY MORNING Not only when the New Year's foot- steps sound Uponthe threshhold of my door, shall I Make resolution . . . every flaming dawn Shall find me waiting earnestly to try To live the glorious hours of one brief day Simply and serenely at my best. To serve, if there be need for me to serve; To rest, if there should be the need of rest. And I shall always try to be sincere, To search for truth and find it where I can; I shall be charitable, knowing well The good which lies within my fellowman. I would be cheerful—and I would be brave Beneath whatever load, or chasten- ing rod; And, Oh, these two things I shall try to keep: A steadfast faith—a childlike trust in God. .—Grace Noll Crowell. GRAIN AND CHAFF "Ohl the comfort, The inexpressible comfort Of feeling safe with a friend; Having neither to weigh thoughts Nor measure words, But pouring them all right out Just as they are, Chaff and grain together; Certain that a faithful hand Will take and'sift them, Keep what is worth keeping, And, with the; breath of kindness, Blow the rest away." —Anonymous, in the Welsh Outlook. TEACHING PUBLIC SCHOOL Forty little urchins coming through the door, Pushing, crowding, making a tre- mendous roar; "You must keep more quiet; can't you mind the rule?" Bless me, this is pleasant teaching public school! Forty little pilgrims on the road to fame, If they fail to reach it who will be to blame? High and lowly stations brought to gether here Stick to your job and learn it well, Of change for petty gain beware; Do not a life-long glory sell For one brief year of morning'8 fair, If you are given a task to do Keep this in mind from day to day, Success is just as close to you As to some toiler far away. Be not content with seeming wise, The future is a hidden book. The trout, deceived by gaudy flies Is caught upon the angler's hook. So men from this to that will race Grasping at every lure they see. But those who walk at slower pace Make friends with opportunity. Stick to your job whate'er it be; The better post is near at hand. In wisdom lies your destiny; Success can find you where you stand, From rung to rung the ladder climb. Beware the blind, foolhardy leap; Learn from experience and time And what you gather you shall keep. —Edgar A. Guest. FARMER. FEEDS THEM ALL The King may rule o'er land and sea, The Lord may live right royally, The Soldier ride in pomp and pride, The Sailor roams o'er the ocean wide; But this or that, whate'er befall, The Farmer, he must feed them all. The Writer thinks, the Poet sings, The Craftsman follows wondrous things, The Doctor heals, the Lawyer pleads, But this or that, whate'er befall, The Farmer, he must feed them all. The Farmers' trade is one of worth, His pasture with the sky and earth, His pasture with the sun and rain, And no man loses for his gain, And men may rise and men may fall, But the Farmer, he must feed them all. —Author Unknown. Propogate House Plants by Cuttings The plants, from which cuttings of house plants are taken, should be strong and vigorous. If stunted by insects or by unsuitable surroundings of heat, light, temperature, or food,. or weakened by excessive production of flowers, the result will be unsatis- factory, and it will be equally so if soft watery growth, produced by a high temperature and excess of nitro• genous food, is used. It is always best to propogate from individual plants that, in their vigor, freedom from disease, prolificacy, or in size, shape or colour of their flow- ers or fruit, show unusual merit. house plants are generally propa- gated by soft cuttings of the stem. They are usually made from terminal shoots but cuttings from lower down the stem can be used if in proper condition. Cuttings should always be taken from, young vigorous growth that is firm but not woody. Make the cut almost at right angles with a sharp knife just below a node .(the thickenedpart of the stem where the leaves grow). The cutting should be about three inches long but may be shorter. Theimportant point is the right condition of the base. Cuttings of this kind should have at least one leaf and sometimes from two to four are Left. Large ones can be cut in half and the lower ones must be re- moved. Da not allow cuttings to wilt. Clean river sand is the best medium for rooting cuttings. . Small pots are most convenient to use in the house and the cuttings should be arranged On'a common level, meet from year around the edges three or four in'a to year: pot. The sand must be kept evenly Dirty little faces lovinghitt! carts moist atalltines. A paper should Dr y e .h Eyes so full of mischief, skilled in be placed over the pot to prevent the all, the arts; Half a dozen;, asking: "Please may I go out?" But not a pupil knowing what it's all • about. -Author Unknown. STICK TO THE JOB Do not be swayed by every breeze. To every impulse do not bend, Who gains his purpose by degrees Holds what he wins„ unto the end. And stand sure-footed at the crest Than to evade the price of time And at last be dispossessed. leaves from wilting. After the cuttings have rooted plant singly in small pots using a compost of three parts loam, one part leaf mould and one part sand. Care must be used to prevent damage to the delicate roots. Place the pots in shade until the plants become estate. lished. Water' carefully and do; not letthe soil becomeeither too wet or too dry. Some house plants such as Coleus and English ivy will root easily in jars of water kept in the window, After rooting, they should be pottek as described above.