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HomeMy WebLinkAboutThe Seaforth News, 1925-07-02, Page 7THE PRESERVATION OF 100D POrree Interesting Facts for the Housewife. Food Emotes beeatfse germs grow in —except 'the disease producing lcind ite To prevent this grotvith of germthat are very harmful. we put food to be D.:reserved through This does not apply to foods high' a process that will kill the germs in aeid content because bacteria will which spoil food- not grow in the presence of much acid. Fruits and vegetahlee should be and are more easily killed in field canucd as soon as porailele after they foods, are picked. One of the causes of spoil- Tile Poisonous estemeete. age is letting them stand for several hours in a warm plan, in bags or in Bacteria in canned vegeeables may covered eentainers. 'rifle is especially form extremely poisohous compounds. true of berries, cherries, peaches and. Some of these cause Ind poisoning and botulism. other fruits. It is best to an a few jars at a. It is therefore necessary that such time. When a large canning is clone, food e be carefully selected find packed, _ .. it is almost impossible to work so fast and thoroughly sterilized so that all '''r that some of the food does not have gents are killed, and poisoning will to stand for e long time, . not occur conditions , a y th,,, 4 ri,e which Tile temperature necessary for sueli ' are suitable for the growth of these sterilization depends primarily on thees find these to be due to several causes —some harmless to.humans, some high in acid areeasily sterilized; those the composition of the food. Foods zemAanttir,thwuatse tale ethgerelaattemRt. Hon. William F. massey, prime minister of New eAeStAeNtee.aell'aee germs which later spoil the food. We germs to bo destroyed as well as on muss of.beautiCul floral wreaths pyramided over bis harmful. The harmless spoilage .low in acid are difficult to sterilize, ereee. opines from molds and yeasts. as vegetables of low acidity, such as Food often and readily becomes moldy. In some cases, the food is completely., spoiled; in others, the dee composition is not enough to makethe food useless. These molds are floats ing in tho air all the time, and are present on the surface of all fresh foods, They will sprout when condi- toes are favorable. THE; YEAST 0130 kNISKS. When fruit juice stands for a few days, it begins to sear sold fitment. The slew changes to alcohol and car- bonic acid gas, .This change is caused by another group of organisms known as yeasts. They are present every- where, and grow' in and spoil sugary liquids, crushed fruits and jellies that do not have sufficient auger, as in products containing frorn one to sixty- five per cent. segue. More sugar than 65 • per eent, pre- vents their, growth. Thi�. is the rea- son for syrups, jellies, candies and marmalade not spoiling readily, since, they contain enough sugar to prevent molding or fermentation. Leaky jars become in Ceded with yeast cells from the air, and the house- wife thinks the loss is caused by tho entrance oe air. It is in reality caused by yeast cells coming in with the air. Air alone will not cane souring. The spoiling of jars or cans of fruit usually means imperfect sealing and lealcy containers into which yeasts or molds enter after Rierilizatim As the jars or cane cool after sterilizad tion, the contentcontract, forming a Tatum through which air with mold and yeast cells is drawn if the con- tainer has a small leak, Yeasts and molds are relatively harmless and are killed by the tem- perature of boiling weter. Bacteria, which are our third group of germs that spoil food, are even less resistant peas, corn, pumpkins and beans. This group may readily be steril- ized by heating in nes or jars in boil - mg water for ene holm on each of three successive days. Between the first and second heat- ing, most of the bacteria spores that have survived the first heatin'g 'will germinate becicase of the softening effect of the heat, These will be very teeder and will be easily killed when the 'second heat- ing takes place. The third heating will kill all the spores left from the second heating. Food should not be parked too close- ly when it is to be sterilized in the hot 'water bath. The cans should be se packed that when the hot water is added, it will penetrate and circulate among the contents. If the vegetables are too tightly packed, the heat may not get to the centre of the jar and destroy the organisms there. Use hot water in filling the cans. The hotter the contents when it goes into the sterilizer, the quicker will the material heat through. When the cans are 'removed from the sterilizer, they should be closed immediately to prevent eritratice of air. Turn upside down to detect leakage. When they have been wash- ed and labeled, store in a cool, dark place to preserve the color. Remember,. the reason for all this fuss in canning is to be sure that the foods are Imp from all germs that will spoil the food after the cover is clump- ed on the jar and put away for win - Ler consumption, Care in sterilize - tion, 'from pick of the things to be canned through the steps of heating and packing will assore foods that will keep their flavor, color and body for years. Carlessness means spoiled food that causes waste and possible - • - _^._ 4 • ^ I • PS4,1"••••••••• 1 gseeuetel one coupon good. for five mite in the purchase of any pattern. HOW TO ORDER PATTERNS. Write epee mints and address plain- ly, giving number .and size of such. e patterns as you want. Enclose 20c in stamps or coin (coin preferred; winp it carefully) for each number, and address your order to Pattern Dept.,' Wilson Publishing Co., 73 West Acle-' laid° St„ Toronto, Patterns. sent by' return. Exports of Butter and Cheese. From statistics given in tho most recent News Letter of the Dominion Dairy and Cold Storage Branch, it is gathered that in the twelve months ending with April this yeti!, 25,062,757 lbs. of butter valued at $8,904,924 were exported froni Canada, compar- ed with 13;611,902 lbs. valued at $5,- 090;883 In the previous year, an- in - masa of 11,450,855 the. in butter and of $3,854,041 in money. Of cheese theta were exported in the twelve months ending with April this year, 127,406,600 lbs. valued at $24,267,169, compared with 116,677,100 lbs. valued at $23,388,924 in the preceding year, an increase of 10,729,500 lbs. in cheese and $878,245 in money. e--- Every fanner boy is a man in the 1054 ' making. No right-minded man is sat- isfied unless his boys and girls tura out better than he himself has done. CHARM AND FLAR le HET' le .__.— UNITE. * To make the best sweet clover pas - tett; keep plenty of stock on it. Consistent, with the junior's tee - fleecy Lo imitate. her "grown-ups" as --- far as fashions are coacerned, is her ucloption of the two-piece frock as expreseect in this version of the sus- pender skirt and blouse. The material of the skirt.is powder -blue flannel, and the deep oval en:le-line, large armholes and top of the patelapookett aro bound in ete.clarlcet shade of hese.' Blue and white dotted muslin was' used for the blouse, having short rag- lan sleeves and round boyish collar opening. in fronte Sizes 8, 10, 12 and 14 yenrs, Size 10 yoare requires 2 yards of material for both the blouse and skirt, 32 or 36 inches tvicie, Price,' 20. cents. Our new Fashion Book contains. many styln showing' how . to clews - boys and girls. Simplicity ie the rule for well-dressed children. Clothes of character end individuality for the jenior folks are bard to buy, but easy to make with odi• petterns. A SrO8:1 • g., ••=0.• amount of money on good thetas, cue, on eimple lines, will give . Shild.cen the privilege of wearing ador- A 81) r refinery 13 'pia wee presetted on Laffan's 1,10 ershot, when the King inspected 1.4000 of hie trUn113. 't 1 elite things. Price of the hook 101 Is shown Passing the saluting baste cents the copy. Each copy includes] The Care of Milk in the Home. Milk should always be kept clean, covered and cool. These three points are as importhnt to the producer as to the consumer. Regardless of how well milk has been handled and cared for till it is delivered to the consumer, it cannot be expected to remain sweet and have a good flavor if it is care- lessly handled in the -home. 1 In most towns and cities, milk may be pal:classed in bottles. This is the best way of buying it, The dairyman who .bottles his products should be encouraged by the use of his milk, l other conditions being equal. Milk in bottles is more ,easily kept clean and cool during delivery and is more easily handied in the home. • resentnugerION. Milk may carry the germs of tuber- culosis, diphtheria typhoid and soar - let fevers. The simplest way to de- stroy such germs is by pasteurization, This is simply a scientific parboiling. In modern community milk supplies pasteurization is always employed and is a sanitary safeguard that should never be neglected where the health of a community is veined. If milk is not efficiently pasteur- ized at the dairy, the housewife can and should do it herself .with a sauCe- pan or double boiler and a dairy ther- mometer. The milk is heated to a thinperature of 145 degrees Fahrene hen and held at this temperature for thirty minutes but not boiled. The milk shoeld then be chilled and kept cool until consumed. Pasteurized milk Is just as reliable, just as nutritious and much more safe than raw millc. There is no more objection to the pro- cess than there is to the cooking of meat. Where milk must be purchased in bulk, not in bottles, it should be meas. ured into a clean glass jar with a glass lid but with no rubber. This jar should be used for no other pur- pose than receiving mill( Milk should be kept at a temper- ature below 50 degrees Fahrenheit. Clean milk will keep sweet at this temperature for 24 hours after it reaches the consumer, Often milk is delivered as early as 4 o'clock in the morning and remains in the sun. until 8 or 9 o'clock. This is a bad practice and milk so treated cannot be expect - ,ed to remain sweet. If the milk can- not be brought into the house soon after delivery, a covered box or shel- tered place should be provided and the delivery man asked to leave the milk there. A rise in temperature of milk for a short time will cause the de- velopment of bacteria leading to early souring, while the growth of bacteria is held in check by keeping the milk cool. In the household refrigerator the Milk should' be kept at the bottom of the refrigreator, for cold air settles rapidly. If for any reason milk does not stay sweet in the ice box during hot weather, it is often advisable to place a thermometer inside and close the door for a few minutes. If the temperature is more than 50 degrees Fahrenheit the fault cannot be laid entirely to the quality of the milk.1 A great; many refrigerators are poor- ly built and will not cool foods placed in them, When milk is placed in the Ice box it should be tightely covered to pre -I bottles have been exposed to much handling and to dust during delivery that it is wise to rinse the mouth of the bottle before milk Is poured. After the cap has been removed, it is better to peer the bottle with a glass tum- bler before replacing unused portions in the ice box. Where ice is pot available clueing the summer, milk should be kept in the coolest place in the house during hot weather. It will keep sweet long- est in a covered vessel resting in a shallow pan of cold water and covered by a clean `cotton cloth whose edges hang down into the water. This keeps the cloth wet mid promotes evapora- tion which helps to keep the milk copl. These are a few suggestions on caring for milk in your home, They should interest everyone, and they will help your milk dealer to supply good milk for home tete Milk is the best single food—bt ut i requires care in the home.—R. eP The Reason. "You know 1 would be quite a marks- man if it weren't for my huebance" Why, how does he interfere with your marksmanship?" "Well, he decks every time." A Corsage for the Cook. Time was when my hands and arms were frequently hurt and made to look uglier than was their wont by coming in contact with hot pans and kettles. Aprons and dresses, too, were often injured. That was before I learned the value of good lifting pads and a handy towel on which to wipe soiled fingers. A trim little tesicher of domestic science taught sne the value of what I would term a corsage for the cook., She had as a part of her cooking equipment three ef thee hand and clothing saving units. And—they were not easily laid aside, or dropped to the 11.00T. A pad for lifting, a towel for her hands and a cloth for dish wiping were attached to tapes which she had fastened to one large safety pin and thereby to her apron belt, ll Of course, it would be perfectly a. right to USO two holders if you want to or to arrange a corsage to suit your own fancy. Such an arrange -I ment is to be recommended for the, young inexperienced vook especially. —L L Beware of stove polishes which contain benzine or any other inflame; mable liquid. Many eerious accidents: yen he absorption of odors. Milk have resulted from their use. earth? El h_ . . THE HABITS OF CIIILDIVEN The Home is the Workshop Where Habits Foran Cbaiacter. "Habit" is such a common, every- formatioe of habits into the person day sort of terra that It hardly seems he will be in adult life. necessary to discus e it at all. It is in All these tendencies toward think - the very fact that habits are so come tnonplace that the :fundamental im- portance of forming right habits in early lift is minimized or overlooked altogether. Such is the gist of en article by Dr. D. A. Thom, director of habit elite - les in 'Seaton, Dr. Thom says that tho health, happiness and efficiency of the adult man and woman dapend, to a very large extent, on the type of habits they acquire from their train- ing and experience during early life, Habit is the tendency to. repeat what has been done before. One dee velops not only habits a acting, but habits of thinking and feeling. Habits in regard to the care of the body— eating, sleeping, eliminating, bathing —are easily formed and vitally affect health. Our Manners are a collection of habits; we do n rude or e courteous thing almost without stopping to think. If we did not learn the mus- cular movements which become habitual through repetition, we could never play the piano, run a type- writer, or gain skill In athletics. If you do not think habit forma- tion is important, just pat your right hand in a sling for one day and then try to do with your left hand all the ordinary things—such as writing, counting money—that your right hand has been in the habit ot doing. Minim IN EARLY LIFE. The morals of most of us, our atti- tude toward drinking, the taking of others' property, or the problem of sex, as wog as toward other people, whether sincere or deceitful, friendly or antagonistic, are, to a large extent, the result of habits of thinldng, form- ed in early life. Most of our preju- dices are the outcome of habits of thinking formed Ili ch!idhood. Many persons, during chilclhcod, develop a feeling about racial and religious dif- ferences which may Ind in later life to intolerance and hatred toward their fellowmen. This steno attitude of mind is seen in :children toward their playmates who have the misfortune of being orphans, or toward the child whose mother is a ecrubwoman, or whose father is a garbage collector. Care should be taken to see that chil- dren aro early taught kindness and consideration for those is fortunate, for unconsciously they will form their attitudes from the home atmosphere. COMPLEX' 'MENTAL LIFE. A child has a mental life far more delicate and complex than his physical body, far more difficult to keep in order and much more easily put out of adjustment. A child lives a real mental life, full of hopes, ambitions, d°ens, miegivinge, joys, sorrows, and strivings that are being gratified or thwarted leech the same at 3 years' of age as they will be at 30. The home is the workshop in which the character and personality of this in- dividual are being moulded by the ing and acting In certain ways, whioh are called. habitual, 'aro the oatgrowth of training and experience. They an not inherited. We begin to form hab its at biwth and go on through' lif forming them, quickly and easily, 1 youth and more siowly and with difil culty as the years advance. The oftener the act is repeated or the thought is indulged in, the more last- ing the habit becomes. Since' habit formation begins early and is nor or less constant throughout life, it i of, great importance that' emphasie lee placed on the establishment of desir able habits. A young child has certain character istles thee make the acquiring of ne habits easy. For one thing, he i suggestible; that is, he accepts With out reasonin,g about it anything whie conies from a person he looks up to "My father said so," or "My mothe did it," makes a thing absolutely rigb for a little child. Again, a 4111141 naturally tends t imitate the ieords -actions and atti elides of the people aroond him, an this makes it of the greatest import ante that older people furnish him th kind of models they want to hay copied. Furthermore, a child wants t Please those he loves and wants t have thein say 'So. At first It is only father or motile or someone in the immediate famil whose good opinion he wants. The it is the kindergarten or Beim teacher. Finally, at 9 or 10, the praise or blame of his playmates or of th gang leadee concerns him- more thee anything else. When .this stage i reaehed, parents should not be die heartened and think that their boy i developing into a black sheep i cs perfectly natural stage which 0141 - siren pass through and which calls only for greater care in the selection of wholesome companions. Dereaorieto RIGHT CONDUCT: This attitude of concern regarding what other people think is a force that parents may use in doveiopin right conduct. Rarely is a child foun who does not care for the approval o someone, and training should make a Add realize that it is ,to his advan tage to win approbation for desirabi acts. Praise for unselfishness, kind ness, and general cousideration for others tends to perpetuate that typ of conduct, Some parents play OD a child's nit tural sympathy for others until it be comes bike a worn out elastic band which has been stretched till it is use- less. "Don't make a noiae; mother's head aches," may make a child sorry for mother at first, but if it interferes with every bit of happy play he has he soon learns to be hard-hearted about it. On the othei• hand, real th s, whichis one of the finest qualities of personality, may be developed by training and form de the baof a habit of kindness and understanding which will last throughout life. SPECULATION SELLING AND 4 Farm products furnish speculators with one of the greatest =tine of making money. Naturally the harm- ers decry the peactice because, through a inveetmeet instead of labor, these - speculators often snake more money e than do the farmers. n But, why tho great opportunity in - speculation?e There must benatural conditions which permit these men to make money. via) law, of supply and demand aundamentally regulates all prices. May it be, therefore, that a these men are taking advantage of the workings Of this law; -while the farm - 0213, through untimely selling, increase - the opportunity for speculation. Speculators buy when most every- - body wants to sell and hold their pro- le ducts ettil the buying demand is good. 5 With farm products there is a period - right after harvest during which there h is much selling. These speculators are • then around to buy because through ✓ selling competition they ean "bear" t the price. Speculators also have a knowledge O of market conditions. They know - fairly well what the size of the crop is (I and what the probable conditions may - be at the time of the ultbnate disposal e of the crop. They are investing their e money against their judgment on the O possibilities of profitably selling again. 0 The farmer is primarily a producer, but unlike most other producers, he is r not working on a wage lif[SiS. Ile must Y have, in addition to a knowledge of n production, a well-rounded knowledge of market conditions and financial rnatters, to be able to get the most e from the products of his labor. Laws may regulate gambling, but O they can not prevent legitimate spec- - elation in which a man invests his s money in accordance with his judg- 0 ment and knowledge. But farmers can sell their products to advantage and thus deprive, to a great extent, the speculator of his opportunities for making money. How Cold Destroys Tin. g' Extreme cold is known to have had 4 dlsastrous effects on the In countriee f like Northern "lad ssie, it is declare that many utensils often become use. - lees ia winter. whole shipload of e blocks of the metal, stored in a RUS, - siau custom house, was reported to have crumpled Into dust during the B cold months. It has frequently been found in mines In a gray -powder form - which, when heated, turns ergo the shiny metal, but, during Use sulezero weather, may become dust again, WIteu tin "catche,s cold," a tiny p'aY- ish spot. that grows in size, and is joined by othere, appears on the lune face, In time the metal crumblee away. She- --Do you believe in this theory of relativity?" He— Abet drinean? That savant t'be a Maim. 10 me?" ----;b The best thing we have heard about t the state ef affairs in Reath is that the telephone girls, in answering calls, t address -you as "Camrade," Could anything prove more satisfactorily the e fact that the Russian. have actually. i humbled the haughty ones of tete t Food for Thought. Just a little simple story, but in it then is food for theught, The 151011)' were at their summer home at the seaside and little Charles, an only child, was delighted to have other children to play with, One day he transgressed in something and IVIother told him that to make him remember another time, he must stay in their own dooryard all day and not go to the beach to play with the other children. He recognized the justice of his sentence and acquiesced in it quite cheerfully. For a while he amused himself with his ball, then, hearing the merry shouts of his playmates on the beach, he went and sat on the doorsteps with his head in his hands and murmured o himself, I wish I was there, I wish I was there." Then he walked ack to the gate, listened, came back o the steps and sat down again very dejectedly, After a few tears had lie sed through his fingers, nearly breaking the heart of Mother who tamed to pass by, and almost decid- lig her to remit the small boy's eon- ence, Charles again went to the gate, nd Climbed up on it. From this van - age ground he could just eee the ends of his playmates. It was too much for him. Ile buret open the gate, exclaiming, "I catie stay!" ran to the beach as fast as his sturdy begs would carry him and joined the children. When ho camp home Mother said: "Charles, I shall have: to punish you." "Yes, Mother," came very faintly, "I saw you when you went first to the gate, and I saw you when you ran to the beach." . "Where were you, Mother, when you saw ine't" "I was at the window." Mothee, before you punish me may 7 ask you a questien?" "Certainly, my. son." "Why didn't you tap on the window, Mother, anti he'.p. your little bee?" Removing Pinfeathers. In cleaning chicks I have found that a strawberry Huller is a very ,use- ful thing in removing the pinfeathers. If you would avoid misunderstand - lege and perhaps gunnels, do not be too inquisitive. At Canning Time. The things I have found most helm ful at canning time, aside from my stave, pressure cooker and booka of directions are these: A stiff, rued vegetable brush, a dish mop, a fruit jar funnel and a small Welo on cast- ors. The brush I use fon scrubbing the . threads and rough pio.coq at the tops of jars and the jar lids, The dish rime reaches every part of the interior of a jar, scrubbing it thoroughly and easily. The funnel's nie is obvious. As for the small table, 1 push it up close to the stove where it is conven- ient for filling jars or receiving hot jars from the cooker, and then fifth/ tightening the lids 7 pueli table and all over to the cool cupboard where I store the jars of fruite and wee - tables while they are trader observa- tion. Much lifting olid carrying of hot jars can thus be avoided. --S, A. C. Our Popular Sandwich. A sandwich very leveler with ins children is made as follows: Slice spring onions about an eighth of cm inch thick and fry for a few MiTtlItP9 until soft, in butter or other fat of good fleece.. Salt anti place between battered slices of bread. Serve keine, diately while hot. If the onions ate/ very young the green tops may be used, but they must not fey as long, as the white.—L. I. IL It saves the temper and clothing to have a trough arranged against the fence just outside thecalf lot, in which to set the milk pails when feed- ing the calves. After they learn to drink, it is an easy task to teach them to come to the fence at feeding time, and the trough keeps them from over- turning the pails. The openingin the fence may be of upright panels, or simply spaces betwnn fence boards wide enough for the calves to stick their heads through.—Mrs. C. B. S. Sharing Her Troubles, Boss- -"Your'Te getting thin as a ghost, Peewee. Are you ±117" Peewee—"No, I'm not in but my wli0, ie dieting."