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HomeMy WebLinkAboutThe Clinton News Record, 1917-09-13, Page 2The Venn Where Father Was a Boy. Whe51 father lived here on the farm—, Oh, it was 1png ager-' Could he have had the fun I have, And known the things 1 know? Why, I have seen a fox to -day; Out on the Pasture hill, And caught three minnows in the brook That flows below the mill. And I know whei'e wild cherries groW, And where the wood grapes are, And where the fern root is more sweet Than sugar, is, by far. And then I caught a firefly once, And found what makes the light; And once T heard an owl "Wheel Wheel" Beside the road at night. I almost caught a turtle, too, Down by the lily pond; And, anyway, I saw a hawk Flyfrom m the woods beyond. When father lived here on the farm, So very long ago, I Wonder if he had such fun And knew the things I know. In haying time I helped a lot! I helped to rake the hay, ' And high among tlfe rafters climbed To tread the load away. Then once we thought a cow was lust; But Scotty found her track, And how he ran! but it was dark Before he brought her back. And once—it frightened me a bit• I found a cave one day. I'm sure that pirates lived in it, Or redskins hid away!' Oh, every day brings something new For Scotty and for me— A thousand wondrous things to do, A thousand things to see! Still, father only smiles and says That very long ago I3'e had the selfsame fun I have • And knew the things I know. YrkKeree. Market Calendar • During September make the second culling of old hens. All old hens in- tended for market should be sold be- fore they moult. Market now old hens, broilers, small roasters, green ducks, green geese. Young stock, if they have been kept in a good growing condition, should now make a very promising appear- ance, showing signs of proper develop- ment for profit. Chicks batched this month, with proper care, can be turned into excel- lent frying chickens in January, It is a trick worth trying. February -hatched pullets, of those brought out in early March, are near their laying age. The former, how- ever, are apt to go into moult about now, which will gyve them a tempor- ary setback in their laying. Hens are now entering into their moult, which cuts down the suoply-of eggs considerably. They are able to lay a few eggs in the early stage of moulting, but wl.en the task of grow- ing the new coat comes, it will re mire all the food and energy possible to do the work _properly, and: n, material will be left t� manuf,ctare eggs. While moulting, hens should have food of a nitrogenous, rather than car- bonaceous nature. Oats and sunflow- er -seed should be fed, and about five pounds of •linseed -meal should be ad- ded to every 100 pounds of mash food. le feeding sunflower -seed give about one-sixth the quantity•of other grains used. Ducks should be turned into a new run, and the old one sown to rye. This will act as a disinfectant to the soil and the rye will servo as a green crop for their winter feeding. Young turkeys that have survived until now should be in good condition; 'They have passed the critical age com- mon to turkeys. As a rule veryfew turkeys die from disease in the fall of the year. There is no better time than now for a general cleaning up of houses and rues. • Oe � No matter how much can be accom- plished by kindness, it is a wise thing to keep a firm hand and a stout staff on bulls of the smaller dairy bleeds, —and some others. Good treatment works wonders; but it never pays to take chances. Profits and lessee in cattle feeding can not be determined merely by a comparison of buying and selling prices, because is a six months' feed- ing period a thousand -pound steer pro- duces three to four tons of manure. This is a source of revenee'too seldom taken into consideration. The most important factor in the production of high-grade butter is the proper cooling of the cream. To make the best grades of butter, the cream should be separated from the milk with a clean separator, kept sopa- rate from the cold cream and cooled immediately to about 50 degrees. The use of hard floors in, the dairy barn suggests the use o:E a cistern for saving the liquid mai-lute. It's a good suggestion, too. Such a cistern can be built of concrete and 'connected with the gutters by means of tile cemented at the joints. Butter should not come in less than a half hour, When it comes too soon, there is loss of fat in the butteronil'k. When the weather is warm it is best to lower the churning temperature several degrees. The temperature can be raised more easily than lowered after the churning has been started, Potato Flour Potato flour is made by dehydrating or drying ,the potatoes and then grind- ing them,, The -potatoes are sliced or tut into euhres and dried. When thor- oughly dried the pieces or slices aro quite hard; these are run through a mill arid ground. into £lour. Potato - Cottle used for bread making and for general baking purposes, Mixed with wheat flour it *Mime broad that is considered better than bread nide from wheat floair along. , >Gi, p, 11IeTAGO:lltt 11, D. bleTA°GARS McTaggart Bros. • UANI�IEitS-- a oir,NERAY4 'BANIFTNO BUST NESS TRANSACTED, NOTES DISCOUNTED, DRA,9'TS ISSUP0t) IRTERL0ST ALLOWED ON DE POSITS. PALE NOTES rug CHASED. •-- ii. T. IANC* -» NOTARY PUBLIC, CONVEY- ANCER, FINANCIAL, io AL' ESTATE ANT) FiRE INSUR- ANCE AGENT. REPRESENT- . ING 14 FIRE INSURANCE COMPANIES. DIVISION0N COURTCEFIC.E , CLINTO}4. W. BRYDONE, BARET TV -E. SOLICITOR. NOTARY PUBLIC, ETO. OMce— Sloan Block—CLI NT031 M. D. CAMERON A.Q. BARRISTER; SOLICITOR. CONVEYANCER, ETC. Office an Albert S net ooeupod b) Mr. Hooper. In. Clinton on every Thuredae,, and on any day for which ap- pointments are made. Office flours from 9 a.m. to 6 p.m, A good vault in connection with Die office. Office open every weekday. Mr. Hooper will make any, appointments for Mr, Cameron.,' CHARLES R. BALE. Conveyancer, Notary Publle, Commissioner, Ete. REAL ESTATE and INSURANCE Issuer of Marriage Licensee HURON STREET, — CLINTON DRS. GUNN & GANDIER Dr. W. Gunn, L.E.C.P., L.R.C.S., Edin. Dr. J. C. Gandier, B.A., M.B. Office Hours:—L30 to 3.80 p.m., 7,30 to•9.00 pan. Sundays 12.30 to 1,30 p.m. Other hours by appointment only. Office' and Residence—Victoria St. O R. C. Q1. Tfi0NPB01 PHSTICIAN, SURGEON, ETC. Special attention givers to dis- eases of the Eye, Ear, those and -Throat. E yes carefully examined and suit- able t<laostu presorlbed. Office and residence: ! 'doors west oil the Commereial Hotel, Huron 84, GEORGE ELLIOTT Licensed Auctioneer for the County shlluron. Correspondence promptly answered.• Immediate arrangements can be mado for Sale. Date Lee The Noire -Record, Clinton, er 4,1 calling Phone i8 on 167. Charges moderato and aatiefaotdoa guaranteed. We've nada like it hot for take quite ot a fe w mil cora. yon We've made' 1 hot for a lot of folks who were looking for satisfactory coal, and if you will place your spring order with us, we would be pleased to giveyou the good coal and two thousand pounds to the ton. A0 J. Holloway, Clinton A Prat -class bedroom suite for private sale, as well as other articles of furni- ture at Residence on Ontario St, The ' 111olillop Itutual Fire Insurance Company J Head once, Seaforth, Ont, DIRECTORY : President, Janes Connolly, Goderich; Vice., James Evans, Beechwood; Sec.=Treasurer, Thos, E. Bays, Sea - forth. Directors: George McCartney, Sea - forth; D. F. McGregor, Seaforth; J. G. Grieve, Walton; Win. Rine, Sea: forth; M. McEwen, Clinton; Robert Ferries, Harloek; John Benneweir, Brodhagen; Jaa. Connolly, Goderich. Agents: Alex Leitch, Clinton;, J. W. Yeo, Goderich; Ed. Hinchley, Seaforth; W. Chesney, Egmondville; R. G. Jar - ninth, Brodhagen. Any money to be paid in may he paid to Moorish Clothing Co., Clinton, or at Cutt's Grocery, Goderich. Parties desiring to effect insurance. or transact other business will be promptly attended to on application to any of the above officers addressed to their respective post office. Losses inspected by the director who lives nearest the scene. —TIME TABLE.— Trail's will arrive at and depart froth Clinton Station as follows: BUFFALO AND GODERICH DIV, Going East, depart 7.33 a.m. u vr" ii 2.58 Going West, ar. 11,10, dp. 11.17 a.m, " " ar. 6.68, dp. 6,45 p.m. " depart 11.18 p.m. LONDON, HURON .& BRUCE ,DIV. Going South, ar. 7.88, dp, 7,50 pan, " a, depart 4,15 p pee. Going North, at'. 10,80 dp. 11,10 a,m, Going North, depart 6,40 ,p,m, For Pain in the Back AvATAerA l"'4/A Also for Swollen Jdinfs'and. Ankles, Con- stont Headaches, Urinary and Bladder Troubles and all Irregularities of the Kidneys, 131 life we Ifay will not take the place of grain forhr pound ses doing hard work. A p ur d of hay each day for every hundred pounds of their weight is enough for horses. Mules will do with less. Harness can not be neglected with- out lessening its life and annoying the horse. A soft, pliable harness is a big help in getting the most work from a. horse, with the least fatigue. Washing the leather in warm water with a neutral soap and a stiff brush, and applying oil before the leather has complerelle dried, will preserve the harness and please the horse.. To harden, the horses' shoulders for the fall plowing, bathe with cold salt water several times a day. Keep the harness clean and see that the hames fit the collars. If the shoulders be- come chafed, dust with talcum powder or finely sifted slaked lime. Clean up the house before fowls go into them in fall. Vinton News- Record CLINTON, ONTARIO. Terms '.of subscription—$1 per year, in advance; $1,50 may be charged If -not so paid. No paper discon- tinued until all arrears are paid unless at the option of the pub. Usher. The 'date to which every subscription is.. paid is denoted on the label - Advertising Rates — Transient ad- vertisements, 10 cents per non. pareil line for first insertion and 4 cents per line for each subse- quent insertion. Small advertise. ments not to exceed one inch,. such as "Lost," " Strayed," or " Stolen," eta., inserted once for 35 cents, and eachsubsequent in- sertion 10 cents. Communications intended for pub- lication . must, as a guarantee of good faith, be accompanied by the name of the writer. .G.'E. HALL, Proprietor. Car Manitoba Oats To Hand Bran and Shorts Binder Twine Mae Seal Flour BUG FINISH Ready to use dry on your potatoes. Try it. Grass and Clover seeds of all kinds always on Fiend. FORD & lieLEOD, Clinton < 4M8WS-Record's" New Clubbing Rates For 1917 WEEKLIES. News -Record and Family Herald and Weekly Star 1,85 News -Record and Canadian Conn tryman - 1.85 News -Record and Weekly Sun 1.85 News -Record ew and Farmer's &Dairy2.60 News -Record and Farm Dairy1.85 News -Record and Canadian Farm 1.85 News -Record andhWitness 3,36 News enand Northern Messenger 1.80 News -Record and Saturday Night8.60 News -Record and Youth's Com- panion 3.25 MONTHLIES. News -Record and Chnadlan Sports- man 3.25 News -Record and, Ltppinoot's Maga- zine 3.35 DAILIES News -Record and World $3.80. News -Record and Globe 4.80 News -Record and Mail & Empire,3.80 News -Record and Advertiser 3.80 News-Reoord and Morning Free Press 3.60 News -Record and Evening Free Press 3.60 News -Record and Toronto Star8.88 News't000rd and Toronto News8,86 If what you want is not in this list let ue know about it. Wa can supply you at less than it would cost you to send direst. In remitting please do so by Post- oflldeOrder, Postal Note, Express Order or Registered letter and address G. E. HALL, Publisher News,Itecord CLINTON, ONTARIO. Dott't let it ran too long, it will lead to chronic indigestion. In the meanwhile you suffer from miserable, sick headaehee, ner- vousness, depres- sion e ression and sallow compplexlon.Justtry CHAMBERLAIN'S STOMACH &LIVER TABLETS. They re- lieve fermentation, indigestion -- gently tut surety cleanse the eyetem and keep the stomach and liver ie 10rioet runnlse eriier, itt ill drajryiele, 21e., or by,cmiiinni 11 Chaml,orll,inMedicine 06,, Toronto --,Do all your preserving with ..yore and Uncutorad•• Pure cane.. "TINE" granulation,, Hi&7. sweetening power,, 10,10 and1.00-1h. sacks 2 and 54b. cartons Order by name iii orig- ia1 packages FREE 7.7,tn'lode • or print 4 and ua,med label foe Mit gi, t 1r1 lyouon t a rad I'ii Lead ,, Or. from carton a tains bay Or cartes and aend.t to Atlantic Sugar RofinericsLimite4 Pewee Building 11forlrREAL 141 f�..AI�� 0 If 1 ;r'". Nro o k ,/,� U' ••l ti ConilrCtf d AY l7re.TfeCerrz /rear Mothers slid daughters of atl apes ora cordlsliy Invited to Write to Chis department Initials only will be published with each question and bs answer as a means of Identification; 'but- full name and add001111 must .b• elven In each tetter. Write on one side of paper only. AngiNtire wit! bs mailed direct If stamped and addressed envelope la enclosed, Woodbine AddressAveall correspondence for'fhls department to Mrs. Helen Law. 230 , Toronto - Suliecriber:—Perhaps the following will give you an idea for your bazaar: At a church fair held recently, one booth wa•s noticeable for its business- like appearance and for the large sign on its arch, wince read: ' Economy Booth Pay Ten Cents And Learn I-Iow To Save Ten Dollars ' The curious crowd that soon gath- ered found the notice as good as its word, for the committee in charge had' taken a census of favorite economies far and near, and were prepared to make practical demonstrations' of the ideas. Each of the four sides was devoted to a special class of demonstrations. The cooking economies, of course, oc- cupied the front. 1 good -'cook dem- onstrated in a miniature kitchen some of the acceptable dishes that can be made from left -over portions of food without spending more for new in- gredients than the left -overs are worth, No dishes were prepared ex- cept those that were actually based on material that otherwise would have been wasted. The lesson in economy was later emphasized by selling, the food at five cents a plate—the best way of clinching the point. An as- sistant in the kitchen showed how to peel fruit and vegetables with the least possible waste, and another as- sistant sold economy cookbooks. The next counter_was devoted to economical ideas in sewing and amend- ing. There the onlookers learned, among other things, that old stock- ings can be cleverly fitted with new feet and the tops of new stockings re- inforced against the wear and tear of suspender garters, that a second lin- ing will save the back breadth of a silk underskirt, and that attractive collar -and -cuff sets can be made• from worn linen skirts. Another counter was given over to miscellaneous ideas in economy illustrated by ingenious little makeshifts of all kinds. A sign over the fourth counter read, "How To Save Your Luxuries." The demonstrations threw surprising light on the way people sometimes waste the supplies that cost most. A strik- ing illustration of the lesson ' was furnished by two tallow candles of the same size that were set burning side by side at the same time. One had been kept in the ice box, the other on an open shelf, and it was interesting to note how much longer the cold candle held out. Half of .the same counter was used for an exhibit of things that may be profitably saved or sold. The samples included a col- lection of magazines, a stack of news- papers, some empty bottles and 3. ,quantity of tin foil. A ball of string composed of many stray lengths was marked, "Save this—it costs three times a's much as it used to cost." The economy booth is sure to be well patronized and so it performs a double service—collecting mgney and promot- ing econorpy. A wide-awake com- mittee will be able to think of num- erous other useful suggestions in sav- ing. Hostess:—A game that provides instruction as well as fun makes a' double appeal and is sure .to prove popular. Well-known faces is a good example of this kind of game. It is played with a hundred or more cards made of pictures of famous persons cut from magazines or newspapers and pasted on cardboard mount§ ' of uniform sizer It is permissible to have several different likenesses of the same individual.,Beneath each picture is inscribed te name of the person, the place and date of his birth and the reason why he is famous, Any number of players can take part. Deal seven cards to each play- er, and lay the remainder in a common pile in the middle of the table. The object of the game is to see which player can first get rid of all his cards. The first player draws a card from the pile, compares it with his hand, and proceeds to discard as many celebrities as may be grouped with it, if the oth- er players approve the classification- that lassificationthat he makes. - Foe example, persons born the same year may be discarded together, or those of the same calling, or those associated in the public mind with the same cause. The most desirable classification, naturally, is that which will use up the greatest number of cards, The other players draw and discard as their turns come. Each of them has the additional privilege of adding an appropriate card to any group on the table, provided that group does not already contain four cards, which constitute a complete book. Tho first player who,succeeds in ridding himself of all his cards is entitled to one point for each of the cards still held by his companions, and is the winner of that round. The more well-informed and quick-witted a player is, the sooner of course he will play out his'bards, The game may be played either for a cer- tain number of rounds or until some particular score has been reached. Progressing from table to table will add the fun. ifrafate There are two reasons why more farms should maintain sheep. .In the first place, this country has for a num- ber of years been producing only a fraction of the wool it...uses. Now, with the foreign supply cut off, there is a serious shortage. . Moreover, the demand for meat has been such that a good piece for mutton has pre- vailed for a long time. Logically, the thing to do is remove the difficulties that are a menace to sheep' raising and then begin establishing farm flocks. In planning the sheep barn, allow ten or fifteen square feet of floor space for each animal. Make the doors upper and lower, Have four square feat of glass to 100 square feet of floor space. Arrange the win - dews so the sunlight will strike the floor. Too many feeders entertain the idea that a carcass needs only ta„ be fat when they prepare their sheep for market. It has been show:: that the lamb with several inches of fat fails to top the market, while half an inch of fat 'makes a fine carcass. Young lambs are not so likely to he overfet, but older stuff must have a shorter feeding period or less-" concentrates. Drive the stake down well 'when fas. toning the -ram these days. Once a sheep. gets the idea that lie can pull out and drag away the Tree or stake which fastens him, there is little mote peace. • Foot Work The late Jack Loudon once fell be- hindhand in a story . which he had promised a New Yorlc magazine. The editor, after repeated efforts to get the story, at last called at London's hotel and sent up tiro following note: "Dear Jack London: If I don't re- ceive the story within twenty-four hours I'll come up to your room and Mat you downstairs, . and I always keep my promises." ' London replied:: "Dear Dick: If I slid all my work with my feet I'd keep my promises, too." Gladeli leaves with brown tips tsps nidi, cats 'that the soil is gent' or too wet. DIIO4Z?C Hog oilers too expensive? Then try malting some at home. Take old gunny sacks or pieces oe burlap and tack or tie them on posts in the hog lots where hogs are accustomed to rub. Saturate the cloths with crude oil or stock dip, and see that the oil is renewed every few days. Go slow about putting the rags on trees, else the pigs may have to do without shade next summer. ' One time is about as good as anoth- er to disinfect for hog cholera. Right now, is always the best time. Use quicklime in the lots and sheds, and sprinkle or spray phenol preparations about in the cracks of the houses. Supplement these precautions with a general clean up, and make them suf- ficient to keep the disease away by maintaining a strict quarantine against dogs and animals from infect- ed lots. Go as far as to keep your neighborout of the lot if his hogs are sick. That won't be tinneigltborly. In one of the western states last fall a bunch of September pigs was fed on a ration consisting of peas, shorts and tankage. They were sold on a fifteen -cent market in March,+at a profit of $5.71. a hand. Another lot fed on barley, shorts and tankage net- ted only $4.87 a. head. Peas and bar- ley were valued at the same price per ton. Breed for winter pigs now if you have the buildings for them •- There is no reason why a SOW can not raise a litter while she is raising the mortg- age. The returns from the sale of the litter will be welcome about core - plowing time next summer. "Britannie." Hitherto,' says the Paris Daily Mail, all inhabitants of the British Isles, including Irish, have generally been described in French' es "Atng= dais," General Verra1x, who writes in the Oyuvre, is trying to rectify this. Ile tells his readers that Miraunient was taken not hyo.I'les Anglais," but by "les Brita nniques." The Journal dos Debats heartily endorses the use of the new word, and sug sets Idiot Frenchm@to� in .future should say "Brittanni'e" instead of "Aar let e rre'' g e when referring to Britain irr general, Anaemia Anaemia may exist quite unsuifpost. ed by its victim, Itis a condition due to lack of pi'oper• proportion of red blood cells, or of coloring matter in the red cells, hemoglobin, Many distressing disturbances of health are due to this. It may be manifest es lingotu', fatigue, disabil- ity ity (even sometimes in well-nourished persons), as dizziness, nausea, vomit- ing, headaches, constipation, digestive disturbances, hyperacidity of the stomach, difficulty in breathing, heart palpitation, disorderly pulse; or in disturbances of the nervous system and the emotions, such as irritability, petulance, or apathy and melancholy. The causes of anaemia are many. They may he improper nutrition, lack of fresh . air, overwork, es , ov rwor , .mental dis- tress; they may be loss of blood from accident or from acute or chronic hemorrhages of all kinds; they may be poisonous substances from diseases like syphilis or malarial fever; they may be occupational diseases, such as lead poisoning; or they may be con- ditions arising in an apparently spontaneous way, of which • medical science has not yet discovered the character. Often the condition is due to a number of causes combined. When it is simple anaemia, plenty of rest and sleep are imperative as well as outdoor air and sunshine—prefer- ably a country or seaside locality. The diet should be rich in vegetables and fruit, for the iron they contain. Egg yolks are also useful, especially for children. Constipation should be carefully avoided. Mental calm should. RUR mon Hn.00» PREVENTS DISEASE. Bad blood is responsible for more ailmenis than anything, else. It causes catarrh, dyspepsia, rheulnn- „tisln, weak, tire'l1, 1g guid feelings and worse troubles, Hood's Sarsaparilla has been wonderfully successful in purifying and eeriehing the blood, removing scrofula and other Humors, and building up the whole' system. Tarte it -•give it to all the family so as to avoid illness. Get it way. be cultivated and a cheerful environ- ment sought, In seine instances mod - mai prescriptions are also necessary. Chronic anaemia may be brought about by repeated small losses of blood; from such causes as persistent nose -bleed, intestinal ulceration, bleed- ing hemorrhoids or hemorrhage from the' womb. In such eases the conditions causing the loss of blood must first be removed and then meas- ures taken for the building of new blood ti s ie. st anaemia. It is plain that people who Lead poisoning sometimes ,causes react in this manner to the use of lead where they work should -seek oth- er employment where they do not Have to use it. Pernicious anaemia is a serious dis- ease, as it prostrates its victim, And many people die of it. This condi- tion always requires a doctor. If we would live up to our own Ideals instead of attempting to Mind out what the other fellow's ideals ars, we would mise lots of trying experi- ences, for you are in your small cor- ner and I in mine. You can not ivear my coat nor I yours; we aro separate individuals and must live our own lives in our own way, not in the other fellow's way. WHY NOT GROW YOUR OWN CLOVER SEED ? In average seasons red clover that has not been pastured after the first hay crop has been removed, will pro- duce a crop of well -matured seed. In- stead of cutting the second crop for hay, pasturing it or, as it frequently happens, ploughing it under, why not allow this crop to mature and save the teed from it? By raising your own clover seed you are•obtaining seed from plants which, by their very existence,' have- de- monstrated their adaptation to the conditions prevailing on your farpi, and in your immediate locality. Such `seed, it is quite reasonable to.suppose, will produce plants which are equally well adapted to local conditions. For this reason home grown clover seed is really more valuable than most of the seed obtainable through ordinary channels of commerce. - Quite often very poor -looking fields of second growth red clove_• will pro- duce a profitable crop of seed. In many cases fields where the clover is quite thin and say only eight or- ten inches high, will yield over one hun- dred pounds of clean, well -matured seed per acre. Usually, however, an average second growth will produce anywhere from 150 to 250 pounds of seed per acre. The red clover seed crop should be cut when the heads are dark brown in color, and contain hard, well-develop- ed seed. In harvesting all unneces- sary handling should be avoided. Rough handling, frequent turning, etc. will thresh or break off the most ma- ture heads, thus wasting a portion of the most valuable seed. Where the crop is less than one foot high it may be cut with an ordinary niowiilg machine. It is usually advis- able to have two men follow the. ma- chine with hand rakes and move each swath out from the standing crop a few feet so that, on the next. round, the cut clover will be out of the way of the horses and machine. By follow- ing this practice with short clover, a great deal of geed will be saved that wouldhave otherwise be threshed by the horses' feet, and therefore left in the field. Where clover is one foot or more in height the most satisfactory imple- ment to use for cutting is the binder. The cord_ should be removed, and the spring on the knotter slackened so that it will trip continuously. Usually there are two boards that hold the sheaf; these should also be slackened so that the clover will have a free course to the ground. In dropping to the ground, the seed will not shell and the crop }0ll be left in loose windrows where it will dry quickly, and can be easily gathered with a barley fork. The length of time that the clover should remain in the field would de- pend upon the weather. Generally speaking the crop should be placed in the mow or stack when dryenough to keep well. It can then be thresh- ed when convenient. HOT LUNCHES IN THE RURAL SCHOOLS Testimony of Two Teachers As to the Practicability of Serving Warm Meals at Noon. A country school teacher says: I have found nothing that brings about co-operation between parents, pupils and teachers, like the hot lunches serv- ed at noon. "Since we began adding a hot dish to our former cold lunches, the parents have awakened to the fact that the teacher is really working for the comfort and welfare of the chil- dren. They appreciate it and have shown their appreciation by donating food materials.. Our first attempt was vegetable soup. We purchased a twenty-five cent soup bone, which we cooked until tender, The next morning before school, the older girls prerared the vegetables which had been brought by the pupils. These were added to the stock and allowed to simmer all forenoon. As our school room con- tains only an ordinary heating stove, our variety has been rather limited as yet. We have load cream of tomato soup, bean soup and hot chocolate. Our next attempt is, to be creamed pota- toes, and then macaroni and tomatoes. In addition to enjoying the palatable Punches, it affords an excellent oppor- tunity for teaching the pupils how to prepare the foods properly, set the table, serve the meals, how to observe table etiquette and wash dishes. The boys do their part by keeping in a st:pply of wood and water, emptying scraps, and have evuu clone their share of the dishwashing, and are more than willing to do something to "got even" with me for making the hot flinch pos- sible. And just to zee the children enjoy their dinner more than repays nue fur my trouble I -fere 'is the testimony of another teacher: We began serving warm lunches this year for the :first, and al- though I had thought of it for scute time and we had raised money to buy a three -burner oil stove, it was a new idea to many of the people of the com- b -amity, and I thought it best to begin rathot slowly, We began by serving a warm lunch only once in a while as a special treat to the children. I was not very sure at first just how it would work out, as we have aver sixty chit- , dyer: in school, and I was afraid I might be undertaking something that would not prove to be practical, How- ever, I ,fotutd out that if r had sixty children 15. cook .Ior1 I alsoyhad sixty children who were ready to help furnish the food materials and help do the work. As some as I was sure that warm lunches could be served without tak- ing much from school time, we decid- ed to have one regularly on Tuesdays. It "worked so well and the children begged so hard that it was not long before Friday also became a "hot lunch day." We have quite roomy cloak rooms, and the girls willingly gave half of theirs to be used as a kitchen. Here we placed our stove and cooking utensils. Our cooking outfit is very simple, consisting of a teakettle, a large stew kettle, a frying pan and a large pail. Besides these, we have a large cooking spoon, a soup dipper and some other small dishes and pails. Each child has his own cup and spoon. The work is all done by committees and the children consider' it a great honor to be "appointed"- on a commit- tee. A committee consists of two, three or four, according to the amount of work to be done. As a rule, I think the smaller committees do better work, as each one is held more re- sponsible for the tasks, We begin to prepare our lunch usu- ally at the morning recess, and find that a great amount of work can be accomplished in that fifteen minutes if necessary. We never attempt to have more than one dish on the same day, and as yet, they have been very simple. We have had cocoa, coffee, potato soup, bean soup, tomato soup and vegetable soup. The vegetable soup was the mast elaborate of any- thing we have undertaken, as it con- tained meat, potatoes, cabbage, car- rots, onions, etc., all of which had to be put through a food chopper, How- ever, it proved quite a success and the committee were very proud to have mad 0 The parents have been very good about 'furnishing., I know they have the welfare of their children. at heart and it is worth any trouble on my part that 0 may be forced to talte in order to make these warm lunches possible to see the }sappy faces of the children as they form in line and march up af- ter their portion of the food, whatever it may be, that helps to make their cold, oftentimes frozen, lunches appe- tising and nourishing.