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The Seaforth News, 1940-06-27, Page 7THURSDAY, JUNE 27, 1940 THE, SEAFORTH NEWS PAGE SEVEN. Made in Canada THE FAVORITE IN ELECTRIC -REFRIGERATION Built by General Motors, Canada, and covered by five year Warranty. Frigidaire has the exclusive COLD WALL FEATURE which cools through the walls and METER MISER The simplest Cold making mechanism ever built, and easy on Electric Current, For prices and information see J. W. MODELAND Phone 660 - 4, Seaforth n"unmuunmuu,vu,ennnuuuu,,,vanwuauuuut TOWN TOPICS TWENTY-FIVE YEARS AGO ,numununeuuu'unu"uunuuuaiunuuunuu 111111. Town Topics - Mr, G. W. Holman is conducting the departmental exams at Wingham. which commenced the flus inst. and will continue until the 30th.—Mr. Bert Archibald of Dunnville and 141r, Andrew Archibald of London are in town at present. ---Misses ltthel and Margaret Williams entertained n number of their friends on Monday evening. ---Monday was the longest day of the year, having sixteen hours of daylight. ----The new pipe organ, which has just been erected in St. James Church, Seaforth, will be sol• I emnly installed next Sunday evening —Mr. and Mrs. yr, W. Ilofman, who have been living for the past 15 years in Manil.0101, have returned to town and will reside in Col. Wilson's house on James stre't—Members of the collegiate staff have left for their homes for the slllUnlet.' holidays, Miss ',Vethernll went 10 \Volving, Miss Gibson to Toronto and Mr. Ross to Nanticoke, Miss Murray has r'e- signed.--Mr. Chester ('rich returned to town 00 Mondey after 1111 extended trip through the West. Chester re. ports that the crops are looking fine and that a bumper harvest is ex- pected. ---Mrs. John Rolpih and de ugh• ter Mrs. Joseph Curtis, of Blnovale, were visitors at the bonne of Mrs. J. P. Bell this week. ---Mrs. Jas, Cowan lid family left this week tor Bayfield where they have engaged u cottage for the vlttimm'l' lionl1i4.-_Mr. Oseal• [L 1,1 or M1111,1111 is 11011)1 for his holiday. air. 11, Wright of Toledo, nil old resident of Seaforth, is visiting in town.. Mr. and airs, 'Phos. Thump: son, 1h•u8sels. eallr'd 011 friends in tnwi during the past week.—Miss Mary Gillespie. Ayr, spent the week 11 with her per01118. hie and Mrs. ,Ins, Gillespie, High St,—Mr. Bruce Waugh of Berlin spent a few days in town recently.—Mrs. Oscar Neil spent the week mid with friends at Inger. x011—Mr. Thomas Melady of St. Michael's College is home for the holiday season.—Miss Helen Larkin, Toronto, is home for the summer holidays, -- Miss Maud McGregor leaves about July 1st for a trip to lddmonton,—Mr. S. K. Richardson: St. Marys, called on friends In town on Sunday, -Mr. Bert Speare, son of Mr. and Mrs. H. Speare, of Seaforth, was married Wednesday to Miss June Mercer of London. ---Mrs. Steep, Clinton, was the guest of her sister, Mrs, Peter Daley, for several days this -weep.—Miss Vera McDonald of Seaforth visited her sister, Mrs. D111, Dublin, for a tow daye,—Mrs. G. Crawford, of Loudon, is visiting her sisters, the Misses Redmond, Dublin. A very .pleasant evening was spent at. the 1lonie of Mr. and Mrs, Jas. [Belson on Monday evening when the members or the Egmondville Choir, all laden with the most delicious "eats" took possession of the house Their object was to spend a few hours of sociability and present Miss Margaret Hudson with a little remem- brance.--Mr. emem- hrlluce.—Mr. Thos. flovenlock, B.A.. who has been teaching at St. Cathar• ines, is at his glome at Winthrop for the - summer hloidays.—Mr. Thomas Pryce has been around in McKillop buying fat cattle for the Toronto market -Statute labor, or what is commonly called road work, has been 111 progress end is 110w nearly ('01(14 pleted. It is the only system which steeps the roads in uniform good crop- ditiou.--Mr. J. A. Tohnie, M.P. of Windsor, arrived- 11t 'Bayfield this wcr'lt and is heaving his cottage on 11i11 Terrace pelt in sham, for the s,uson.—lir,, ieme8 Kilpatrick, who. luta been in New Ontario for some years, returned 10 this part Ibis week and is now with Itis brother, David and Peter at Klemm. Interviewer---"IIave , any of your c'hildhnod hopes been realized?" Millionaire — "Yes. When guy mother used to comps my hair I al- ways wished that I hadn't any" rarefIrd N THE WORLD'S GOOD NEWS will come tc, your hone every day through THE CHRISTIAN SCIENCE MONITOR An International Daily Newspaper It records for you the world's- clean, constructive doings. The Monitor does not exploit crime or sensation; neither does it ignore them, but deals oorreotively with them. Features for busy men and all the 001011y, Including the weekly Magazine Section. The Christian Science Publishing Society One, Norway. Street, Boston, Massachusetts Please enter my subscription to The Christian Science Monitor for • -period of 1 year $issue including IMagazine9Section: 1 year $2.110, 8 issuer, 250 011115 $3,00 1 month $1.00 Saturday issue, f g Name ♦ddrest. Sample Copy 0,0 RequeN IT'S JAM AND JELLY . MAKING TIME SIiRE RESUL'T'S AND ECONOMY MADE I'()SSil-L,E' BY MODERN METIHUDS' Experience Not Necessary Experience—hard-earned over a long stretch or years—users to be necessary to successful jam and jelly making. And eve ii then the most experienced jam and jelly makers sometimes had failures. There was the occasional batch of jams or jelly that would not set, in spite of the fact that it had been made successfully by the same method time and again! Such baffl- ing results matte jam and jelly male ing an uncertain undertaking at the best. Now to -day --if you use modern methods, and Ilse them correctly, yuo need not worry about your jellies not setting or your jams being syrupy. 'For with bottled pectin, you can control the amount of jelly. forming Substance 10 your trait mixture, You can even slake jams anoi Jellies out of fruits that could never have been used by the old-fashioned method, because they contained toe little of this jellying substance to Jell the juice. Bottled pectin is a solution of that part of fruit which mattes jelly "Jell." 10 is a pure fruit product ex• tracted from fruit that has a high content of pectin, relined anti eon• contented to a; standard of jelly. matting Strength. Added to fruit or fruit juice, even strawber'r'ies or pineapples which are very low in peu,tin, bottled pectin supplies the exact amount of jellying substance heeded. Then too, with bottled pectin, the time taken in making jam and jelly is considerably shortened. By the old fashioned method, about 30 minutes' boiling was required, whereas with bottled pectin a short boil of 1. or 2 minutes is suffteieut This very short boiling time means more jam or jelly from the sante amount of fruit, with the fresh flavour and colour or the natural freshly picked fruit. Bottled pectin is so easy to use and so popular with jelly makers every where, that maybe you will welcome a few hints ou plow to perfect gout use of it. - 1. Follow the manufacturer's recipes exactly. These recipes are based 110t upon one 01' two trials but upon hundreds of trials. The recipes are as trustworthy as it is possible to make them. 2, 'Cite o111y fully ripened fruit. The recipes are made for use with fruit of mellow ripeness because it makes jams and jellies of the finest flavour, color, and texture, 3. Give jellies time to set. They start to set 01010st as soon as poured and 101110nile to set: more firmly. It is best if the jelly does not set too firmly during the first tweuty-fom. hours, as slow -setting jellies are al- ways more tender in texture. You may not have realized how many Interesting ways there are of using jams and jellies. 1f you Have thought of your jams and jellies as furnishing just "spreads" for bread there is a surprise for you when you try 00111e oil 5000(1tes--like jelly rolls, tarts. puddings and cakes - with the alluring modern torch of "home-made" jam or jelly, DELICIOUS STRAWBERRY JAM By Katharhle Baker One of the first tasks the June bride will have to face is that of jams and jelly slaking. But the blushing bride will have no occasion to blush over the results of her preserving if she uses the modern short -boil method. She will, in fact, have be• come a full fledged housekeeper and homemaker when site has learned this secret of perfect jams and jellies. The use of bottled fruit• pectin in jam and jelly staking means an immense saving of time, a larger yield, (actually half again as much as used to be obtained from long boiling) and the results are always the same no matter how inexperi• meed the cook—jam and jolly of perfect texture and colour. But the flavour of the product is most import- ant and that too is guaranteed by the short boil method. Long cooking boils out the flavour and colour of fruit a$ well 110 reducing the quantity by escaping steam. None or these can happen if this recipe for Straw Jam i$ used. Of course everyone knows how good plain or toasted bread be. comes when spread with jam or jelly but not so well known Etre other uses for home-made preserves. For ex- ample, they can be used to sweeten dry or cooked cereal, dam sandwiches are a universal favourite but try add- ing preserves to pleat and cheese sandwiches, Just the thing for sum- mer picnics. Perk up cornstarch pod• dings with a blight dash of this Strawberry Jam and let your beagle. anion guide you to many other new uses for jam during the winter. Strawberry Jam 4 cups (2 lbs.) strawberries 7 cups (3 lbs.) sugar lk bottle fruit pectin Measure sugar and fruit into large kettle, mix well, and bring to full rolling boil over hottest tire. Stir toll' stoutly before and while boiling Moil hard 1 minutes. Remove from lire Mel stir in fruit pectin. Pour quickly, I'cu'affin het Jan) at 011l'e Makes about 10 eight -ounce glasses. JELLY WITHOUT TEARS Perfect jams and jellies are a, tea - claim( in some households_ Grand• mother handed down her recipes to mother and 1n0N daughter feels honour bound to live up to the trach• tion, 13111 where grandmother, and perhaps mother too, did It the hard way, the modern woman can achieve traditional perfection in jams and jelly making without the labour that used to be involved. Before modern short -boil methods were developed. long hours over a hot stove were necessary to concentrate the under' ripe fruit to makeit jell. Then of course, there was always the danger that the whole batch of fruit and sugar 400111d be wasted since thele was no guarantee that tete work would produce the desired results Housekeepers of today have things pretty easy all around. They can use fully ripe fruit when it is cheapest and at its flavour height. Jams and Jellies can be bottled in about fifteen minutes from the time the fruit is prepared now. Think of the time left over for other summer activities! Fuel saving, temper 8117 tlg and s yield of half as nlucll more as used. to be possible are the results of the short•boil method. When the rules wf 3 out of 4 Jam and Jelly Champions use CER TO Writes Mrs, G. H. McLachlan of Magnetawan, Ont,, Prizewinner at Magnetawan Fair: "1 hare been using Certo for a number of years and would not Think of using any other method for making my prize-winning jams and jellies.,, CERTO is concentrated FRUIT PECTIN . the natural jellifying substance extracted front fruit. �i OSaves Time—Energy—. With Certo you give only a one to two -minute full, rolling boil for jam , , . for jelly only a half -minute to a minute. More Jam or Jelly— So little juice has time to boil away that you get up to hall again more jam or jelly from an equal amount of fruit, Better Taste and Colour—Because of the short boil the fresh natural taste and colour remain un- spoiled in the fruit, whereas long - boiling affects both taste and colour, Sure Results—Follow the recipes given free [w% with Certo and you can be sure of lovely jams -,`: and jelly. E141 M<ilk." S; H o,.v„; !,i:NAtCAMYATO'\P WAY, are followed, there is no danger of a failure --it )las -to he a sueeese. Cherry Jelly is particularly delis ions and useful. It is colorful, 101157 adds glamour to a cold meat salad plate during the summer and is equally delicious with but 01011(e later in the year. Sour Cherry Jelly - ;tee raps 11% lbs.) juice 7cups (3 lbs.) sugar 1 bottle 'fruit pectin To prepare juice, stein and emelt about 3 Ilia. folly ripe cherries. Do not pit, Add ?' cup water, bring 10 a boil, cover, and sinner 10 minutes. ( For stronger cherry flavour, add 1/ teaspoon almond extract hefore pour Mgt, Place fruit in jelly ('loth or bug and squeeze out jntce. Measure sugar and jute' into large saucepan and mix. Bring to a bollover hottest afire and at -once 0011 frith peeuu stirring constantly. Then bring to ,t full rolh ing boll and boil hard 1_ 11>iunle. [te 11100.' from tile, skim, peer quickly Paraffin and cover al 011, 111,10-'•-• about lo glosses in fluid cosecs ' .,dt' PRESS COMMENT ON THE WAR The past mouth has bemusht 't convulsion whose magnitude dwarfs into nothingness anything that ha - ever tortured this world in all he previous history. It is not War that we are undergoing today: it is some• thing more elemental, something for which no single word has yet been created, It is a struggle for existence But we now see the shape of it, see its progress. its intentions and its development. Having seen and have ing sought to understand, our duty is to throw everything into the job of combatting it—combatting it to the enol of utterly crushing and destroy ing it. For if we do not do so, then it will destroy us. And we have no in• elination whatever to be destroyed partirulluly by a c'onlbinatiol of (1111111 1 gangstel:0, callose x0(1!000800 are, at the last analysis, successes only of perfect organization cohesion of purpose. and co-ordination of ef- fort. We can match all of these: and We c'an lick theta. for we aro still free men andwomen: we are 1101 just regimented and fanatical robots. Forget everything but the nroxecu Hon of this war. 111 ('18e is, for the present, sheer folly. Grasp this fund - 'urn mai fact, that in order to 0001” ilnow• this enemy we shall have to copy many of the methods of organ- ization and of effort which that enemy has demonstrated to be so successful. —The Legionary, Ottawa., Hitler. must have chuckled to him- self in the years gone by when in- ,formed of 1110 activities of the ,pacifist croups throughout the world. There 'is no doubt most of this 'pacifistic ,talk was German 'propa'ganda, and the gul- ti'h'le ,world ,fell for it, until it lovas too tate to repair the 'damage done. We are paying ,for a dot of this stuff itoday-. 1\\•'e :chouild have (by now 'learned our lesson, but we .doubt it. There is no room in this .troubled world ,for (peace. rt Is one of those ,things that are ideal but will not work so 'long asthere are men of the Hitler-M'ussdlini type in charge of the national affairs of coun- tries 'like 'Germany 'and Italy. 'It is idle talk to say we are not at 'war eel* the German 'people. We are at (war with the 'whole population of *is country, and ail 'his talc: of revolu- tion 'here is 1osh. The :German people are 'behin'd Hitler 'to a mate, and it will 'he necessary this time to crush them underfoot, $0 chap they will she unable to rise again. 1\re Ibe- l'iea•e in peace, ,hut 101 ill 'pacifists, or any other (Mass that would peace at any ltnce4 strong, wen -equipped t .lint in the beet guarantee ,c,i peace 1101` 0011k1 have, 'rand all this taik albout disarmament is 'childish, as the are finding 4171 today.—Durham Chronicle Around the .Studios You never d,knoww l you'll 1' 1 u c 0 ,find a 'script 'writter working these days,, .. Afllistor Grosart, for instance, who is contributing :to the 'CBC's Carry 'On Canada!' •progra eme G7osar't is a tnvaohinne gum instructor - in - 'traininig 'wa'th ,6be IC)O.T!C. at Niagara, and the- 'weotl his duties, at camlp the is 'clashin:g. 'off Ipunngent paragraphsto aid .Can- ada's ever eliont in the 'realms of ,radio. "'Carry On, Ceneda1" is `heard Sunday ,ESS sE LESS C� IULTS 11, at '(.0:1'1',110. EAST from out e, with Stanley Maxted, machin• gun major in -the ,last war, as [produc- er • Authors (being .what they are, it's a rare n04ilt 'when one complim- ents the producer of lits !brain -child on its interpretation Two orchids, therefore, to Leo 'Tremayne, author of - "TIle :Mark of the Duke", ,who has written to thank CBC gprod•ucer Syd Brown 'for !his sympathetic handling of the serial, which concluded June 9.,.. Vernon Bartlett is .contributing an ex- cellent and informative series of talks ,from London, :Eniglau'd 1-- Sundays, Tuesdays and 'P.humsdays at I111,1St EDST. ,..1..1.. Alllen 'McIs'er is re- covering :from the effects of a typical Audio practical joke ... was schedul- ed for a programme, went on .the air. and :shortly after the 'programme had its normal 'opening, things ,began .to 'happen - extraneous noises, flip- enacking at the mike, After sten mune Antes of torture, during 'which the staff moved the (piano right out from under M'cln'er's hands, his :friends eased out and, aver trite control 'booth tank ,back, advised 'him that it was,just a joke l\,bcLver ,was not on ,the air, [hut the blued Verity of 'it, 'be fore the perpet- rators settled 'down to regular routine, Notice to Creditors, 3 wks. for $2,50 D. H. McINNES CHIROPRACTOR Office -- Commercial Hotel Electro Therapist — Massage Hours—Mon. and Thurs. after- noons and by appointment. FOOT CORRECTION by manipulation -Sun -ray ' treatment. Phone 227. Duplicate Monthly Statements We can save you money on 8111 and Charge Forms, standard sizes to tit Ledgers, white or colors. It will pay you to see our samples. Also best quality Metal Hinged Sec- tional Post Binders and Index The Seaforth News PHONE 84 rarefIrd N THE WORLD'S GOOD NEWS will come tc, your hone every day through THE CHRISTIAN SCIENCE MONITOR An International Daily Newspaper It records for you the world's- clean, constructive doings. The Monitor does not exploit crime or sensation; neither does it ignore them, but deals oorreotively with them. Features for busy men and all the 001011y, Including the weekly Magazine Section. The Christian Science Publishing Society One, Norway. Street, Boston, Massachusetts Please enter my subscription to The Christian Science Monitor for • -period of 1 year $issue including IMagazine9Section: 1 year $2.110, 8 issuer, 250 011115 $3,00 1 month $1.00 Saturday issue, f g Name ♦ddrest. Sample Copy 0,0 RequeN IT'S JAM AND JELLY . MAKING TIME SIiRE RESUL'T'S AND ECONOMY MADE I'()SSil-L,E' BY MODERN METIHUDS' Experience Not Necessary Experience—hard-earned over a long stretch or years—users to be necessary to successful jam and jelly making. And eve ii then the most experienced jam and jelly makers sometimes had failures. There was the occasional batch of jams or jelly that would not set, in spite of the fact that it had been made successfully by the same method time and again! Such baffl- ing results matte jam and jelly male ing an uncertain undertaking at the best. Now to -day --if you use modern methods, and Ilse them correctly, yuo need not worry about your jellies not setting or your jams being syrupy. 'For with bottled pectin, you can control the amount of jelly. forming Substance 10 your trait mixture, You can even slake jams anoi Jellies out of fruits that could never have been used by the old-fashioned method, because they contained toe little of this jellying substance to Jell the juice. Bottled pectin is a solution of that part of fruit which mattes jelly "Jell." 10 is a pure fruit product ex• tracted from fruit that has a high content of pectin, relined anti eon• contented to a; standard of jelly. matting Strength. Added to fruit or fruit juice, even strawber'r'ies or pineapples which are very low in peu,tin, bottled pectin supplies the exact amount of jellying substance heeded. Then too, with bottled pectin, the time taken in making jam and jelly is considerably shortened. By the old fashioned method, about 30 minutes' boiling was required, whereas with bottled pectin a short boil of 1. or 2 minutes is suffteieut This very short boiling time means more jam or jelly from the sante amount of fruit, with the fresh flavour and colour or the natural freshly picked fruit. Bottled pectin is so easy to use and so popular with jelly makers every where, that maybe you will welcome a few hints ou plow to perfect gout use of it. - 1. Follow the manufacturer's recipes exactly. These recipes are based 110t upon one 01' two trials but upon hundreds of trials. The recipes are as trustworthy as it is possible to make them. 2, 'Cite o111y fully ripened fruit. The recipes are made for use with fruit of mellow ripeness because it makes jams and jellies of the finest flavour, color, and texture, 3. Give jellies time to set. They start to set 01010st as soon as poured and 101110nile to set: more firmly. It is best if the jelly does not set too firmly during the first tweuty-fom. hours, as slow -setting jellies are al- ways more tender in texture. You may not have realized how many Interesting ways there are of using jams and jellies. 1f you Have thought of your jams and jellies as furnishing just "spreads" for bread there is a surprise for you when you try 00111e oil 5000(1tes--like jelly rolls, tarts. puddings and cakes - with the alluring modern torch of "home-made" jam or jelly, DELICIOUS STRAWBERRY JAM By Katharhle Baker One of the first tasks the June bride will have to face is that of jams and jelly slaking. But the blushing bride will have no occasion to blush over the results of her preserving if she uses the modern short -boil method. She will, in fact, have be• come a full fledged housekeeper and homemaker when site has learned this secret of perfect jams and jellies. The use of bottled fruit• pectin in jam and jelly staking means an immense saving of time, a larger yield, (actually half again as much as used to be obtained from long boiling) and the results are always the same no matter how inexperi• meed the cook—jam and jolly of perfect texture and colour. But the flavour of the product is most import- ant and that too is guaranteed by the short boil method. Long cooking boils out the flavour and colour of fruit a$ well 110 reducing the quantity by escaping steam. None or these can happen if this recipe for Straw Jam i$ used. Of course everyone knows how good plain or toasted bread be. comes when spread with jam or jelly but not so well known Etre other uses for home-made preserves. For ex- ample, they can be used to sweeten dry or cooked cereal, dam sandwiches are a universal favourite but try add- ing preserves to pleat and cheese sandwiches, Just the thing for sum- mer picnics. Perk up cornstarch pod• dings with a blight dash of this Strawberry Jam and let your beagle. anion guide you to many other new uses for jam during the winter. Strawberry Jam 4 cups (2 lbs.) strawberries 7 cups (3 lbs.) sugar lk bottle fruit pectin Measure sugar and fruit into large kettle, mix well, and bring to full rolling boil over hottest tire. Stir toll' stoutly before and while boiling Moil hard 1 minutes. Remove from lire Mel stir in fruit pectin. Pour quickly, I'cu'affin het Jan) at 011l'e Makes about 10 eight -ounce glasses. JELLY WITHOUT TEARS Perfect jams and jellies are a, tea - claim( in some households_ Grand• mother handed down her recipes to mother and 1n0N daughter feels honour bound to live up to the trach• tion, 13111 where grandmother, and perhaps mother too, did It the hard way, the modern woman can achieve traditional perfection in jams and jelly making without the labour that used to be involved. Before modern short -boil methods were developed. long hours over a hot stove were necessary to concentrate the under' ripe fruit to makeit jell. Then of course, there was always the danger that the whole batch of fruit and sugar 400111d be wasted since thele was no guarantee that tete work would produce the desired results Housekeepers of today have things pretty easy all around. They can use fully ripe fruit when it is cheapest and at its flavour height. Jams and Jellies can be bottled in about fifteen minutes from the time the fruit is prepared now. Think of the time left over for other summer activities! Fuel saving, temper 8117 tlg and s yield of half as nlucll more as used. to be possible are the results of the short•boil method. When the rules wf 3 out of 4 Jam and Jelly Champions use CER TO Writes Mrs, G. H. McLachlan of Magnetawan, Ont,, Prizewinner at Magnetawan Fair: "1 hare been using Certo for a number of years and would not Think of using any other method for making my prize-winning jams and jellies.,, CERTO is concentrated FRUIT PECTIN . the natural jellifying substance extracted front fruit. �i OSaves Time—Energy—. With Certo you give only a one to two -minute full, rolling boil for jam , , . for jelly only a half -minute to a minute. More Jam or Jelly— So little juice has time to boil away that you get up to hall again more jam or jelly from an equal amount of fruit, Better Taste and Colour—Because of the short boil the fresh natural taste and colour remain un- spoiled in the fruit, whereas long - boiling affects both taste and colour, Sure Results—Follow the recipes given free [w% with Certo and you can be sure of lovely jams -,`: and jelly. E141 M<ilk." S; H o,.v„; !,i:NAtCAMYATO'\P WAY, are followed, there is no danger of a failure --it )las -to he a sueeese. Cherry Jelly is particularly delis ions and useful. It is colorful, 101157 adds glamour to a cold meat salad plate during the summer and is equally delicious with but 01011(e later in the year. Sour Cherry Jelly - ;tee raps 11% lbs.) juice 7cups (3 lbs.) sugar 1 bottle 'fruit pectin To prepare juice, stein and emelt about 3 Ilia. folly ripe cherries. Do not pit, Add ?' cup water, bring 10 a boil, cover, and sinner 10 minutes. ( For stronger cherry flavour, add 1/ teaspoon almond extract hefore pour Mgt, Place fruit in jelly ('loth or bug and squeeze out jntce. Measure sugar and jute' into large saucepan and mix. Bring to a bollover hottest afire and at -once 0011 frith peeuu stirring constantly. Then bring to ,t full rolh ing boll and boil hard 1_ 11>iunle. [te 11100.' from tile, skim, peer quickly Paraffin and cover al 011, 111,10-'•-• about lo glosses in fluid cosecs ' .,dt' PRESS COMMENT ON THE WAR The past mouth has bemusht 't convulsion whose magnitude dwarfs into nothingness anything that ha - ever tortured this world in all he previous history. It is not War that we are undergoing today: it is some• thing more elemental, something for which no single word has yet been created, It is a struggle for existence But we now see the shape of it, see its progress. its intentions and its development. Having seen and have ing sought to understand, our duty is to throw everything into the job of combatting it—combatting it to the enol of utterly crushing and destroy ing it. For if we do not do so, then it will destroy us. And we have no in• elination whatever to be destroyed partirulluly by a c'onlbinatiol of (1111111 1 gangstel:0, callose x0(1!000800 are, at the last analysis, successes only of perfect organization cohesion of purpose. and co-ordination of ef- fort. We can match all of these: and We c'an lick theta. for we aro still free men andwomen: we are 1101 just regimented and fanatical robots. Forget everything but the nroxecu Hon of this war. 111 ('18e is, for the present, sheer folly. Grasp this fund - 'urn mai fact, that in order to 0001” ilnow• this enemy we shall have to copy many of the methods of organ- ization and of effort which that enemy has demonstrated to be so successful. —The Legionary, Ottawa., Hitler. must have chuckled to him- self in the years gone by when in- ,formed of 1110 activities of the ,pacifist croups throughout the world. There 'is no doubt most of this 'pacifistic ,talk was German 'propa'ganda, and the gul- ti'h'le ,world ,fell for it, until it lovas too tate to repair the 'damage done. We are paying ,for a dot of this stuff itoday-. 1\\•'e :chouild have (by now 'learned our lesson, but we .doubt it. There is no room in this .troubled world ,for (peace. rt Is one of those ,things that are ideal but will not work so 'long asthere are men of the Hitler-M'ussdlini type in charge of the national affairs of coun- tries 'like 'Germany 'and Italy. 'It is idle talk to say we are not at 'war eel* the German 'people. We are at (war with the 'whole population of *is country, and ail 'his talc: of revolu- tion 'here is 1osh. The :German people are 'behin'd Hitler 'to a mate, and it will 'he necessary this time to crush them underfoot, $0 chap they will she unable to rise again. 1\re Ibe- l'iea•e in peace, ,hut 101 ill 'pacifists, or any other (Mass that would peace at any ltnce4 strong, wen -equipped t .lint in the beet guarantee ,c,i peace 1101` 0011k1 have, 'rand all this taik albout disarmament is 'childish, as the are finding 4171 today.—Durham Chronicle Around the .Studios You never d,knoww l you'll 1' 1 u c 0 ,find a 'script 'writter working these days,, .. Afllistor Grosart, for instance, who is contributing :to the 'CBC's Carry 'On Canada!' •progra eme G7osar't is a tnvaohinne gum instructor - in - 'traininig 'wa'th ,6be IC)O.T!C. at Niagara, and the- 'weotl his duties, at camlp the is 'clashin:g. 'off Ipunngent paragraphsto aid .Can- ada's ever eliont in the 'realms of ,radio. "'Carry On, Ceneda1" is `heard Sunday ,ESS sE LESS C� IULTS 11, at '(.0:1'1',110. EAST from out e, with Stanley Maxted, machin• gun major in -the ,last war, as [produc- er • Authors (being .what they are, it's a rare n04ilt 'when one complim- ents the producer of lits !brain -child on its interpretation Two orchids, therefore, to Leo 'Tremayne, author of - "TIle :Mark of the Duke", ,who has written to thank CBC gprod•ucer Syd Brown 'for !his sympathetic handling of the serial, which concluded June 9.,.. Vernon Bartlett is .contributing an ex- cellent and informative series of talks ,from London, :Eniglau'd 1-- Sundays, Tuesdays and 'P.humsdays at I111,1St EDST. ,..1..1.. Alllen 'McIs'er is re- covering :from the effects of a typical Audio practical joke ... was schedul- ed for a programme, went on .the air. and :shortly after the 'programme had its normal 'opening, things ,began .to 'happen - extraneous noises, flip- enacking at the mike, After sten mune Antes of torture, during 'which the staff moved the (piano right out from under M'cln'er's hands, his :friends eased out and, aver trite control 'booth tank ,back, advised 'him that it was,just a joke l\,bcLver ,was not on ,the air, [hut the blued Verity of 'it, 'be fore the perpet- rators settled 'down to regular routine, Notice to Creditors, 3 wks. for $2,50 D. H. McINNES CHIROPRACTOR Office -- Commercial Hotel Electro Therapist — Massage Hours—Mon. and Thurs. after- noons and by appointment. FOOT CORRECTION by manipulation -Sun -ray ' treatment. Phone 227.