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HomeMy WebLinkAboutThe Seaforth News, 1928-11-01, Page 3i Sunday School Lesson November 4. Lesson V. -World's Temperance Sunday,. -Romans 13: 1-10, 13, 14. Golden Text --Love workoth :no 111 to his neighbour; therefore love is the fulfilling of the law, -Romans 13: 10. ' ANALYSIS. I. THE LAW OF TIED STATE, 1-7. II. TI•IE LAW OF LOVE,'8-10, ITT, TELE LAI)/ Or SELF-CDNTUOL, 13, 14. INTROXUC'r?oN-The letter to the Romans contains the fullest expres- •sion we have of the Christian teach- ing of theology of Paul. The letter deals, not only with the mysterious doctrines of Jesus, but is also con- cerned with practical difficulties' in the co'nduct of church members. It also is a revelation of the character of Paul. "The apostle is never more the statesman-tniseionary than in the pages of Romans." I, THE LAW Or THE STATE, 1-7. • V. 1. In chapter 12,. Paul has des- Bussed the private duties of the indi- vidual; but now lin passes to these du- ties which men owe, ds citizens, to the state. This section has been called, 'the cornerstone of civil order.'- The :relation of the citizen to the existing form of government had greatly in- terested the Jews, many of whom ad- vocated an attitude of revolt against the rule of Rome. Sonie had attempt- ed to trip up Jesus on this grave issue, by asking whether• it was lawful to give tribute to Caesar. The reply made by Jessie was very far-reaching and probably is in Paul's mind as he writes this passage. ,Jews had said, "Render unto Caesar the things that are Caesar's, and to God the things that are God's." Three principles are contained in this passage, which af- fect our whole relation to the State. V. 2. First: Tl_- State is the ex- pression of the divine will. All rule comes ultimately teem God and men must obey the civil ruler as God's representative. This teaching is all. the more striking when we remember that, the ricked Nero was now on the throne, at 1 that he was about to per- aecute, Cl estians in the most cruel " manner. Paul had not yet suffered at the hands of Rome, and had gener- ally received protection from the offi- cials of the State; but even, when at a later time, he had much. to endure at the hands of the imperial forces, Patti never ceased to be the friend of order. V. 3. Second: The State has a bene- volent purpose. It is the friend of the man who: does what is right and only evildoers need fear it. There were times when the State ceased to rem- ember its ideal, and then the duty was laid upon citizens to see to it that the State was restored to its true mission. Vs. 6, 7. Third: The church and the State belong to different spheres,. There is no one form of government, monarchy oi• republicanism, that is specifically Christian. The State has its own work to do, It has to keep order, rule wisely, distribute taxation; raise revenue and see to the well- being of all classes, The church deals with the spiritual life. 7I. ram Lew or LovE, 8-10. V. 8. Paul here gives the` motive by which all action is to be : governed, This is love. We naturally think of the thirteenth chapter of 1 Corinth- ians in which this grace i5 so fully described, and whichwas written about the same time as Romane. Here he speaks of love as a debt which is so exacting, that we can never fully pay all the love we owe. V. 9. Examples are given to show, how love fulfills the law. Love seeks naturally the good of the others; and we cannot consciously do injury to those whom we really love. This was the teaching of Jesus also, who sum- med it up in the famous Golden Rule. III. THE LAW Or SELF-CONTROL 13, 14 for the Wise adrginistration of rept- pomace laws, 2, The individual is called upon to obey such laws as part of the state relationship. 3. The law of personal self-control or temperance foli ows the Christian grace of love. Fill the Cooky Jar for Holiday Cheer You know the kiddiee like the cook- lee you bake and that their only re- .gret is that the container out In the ,pantry empties too quickly; Now that holidays are' fast approaching the wisp cook is .preparing her store of sweets on a;practical, efficient basis. Holiday cooking is a real joy when the work is'carefully planned so that it does not intrude on. 'daily tasks. Thoughtful preparations' and attention to details assure success. Study the selected reoipes. Check ail ingredi- ents. Have all materials on hand. loliect utensils, having bowls of vari- ed sizes, baking sheets, cutters and presses. Prepare fruit and nuts and put into convenient jars. Make fill- ings, for these keep well in a cool place when oovereil. One of the many recipes is the fol- lowing tor Scotoh Short Bread: 1 pound batter, 1 pound of sugar; 2 egg yolks, 1%, pounds of pastry flour, 1 tablespoonful of vanilla, 1 tablespoon tul of baking powder, and 1 tablespoon full of salt. Cream butter and sugar. Add yolks well beaten and vanilla. Blend well and gradually acid flour sifted with baking powder and salt. ML -c well and chill. Roll small portion of dough about Ye inch, cut 'with small round cutter and press, design with wooden stamp. Bake about 25 min. utes in moderate oven over about 300 degrees. Cheese Recipes Contrary to current belief, cheese. ie a nutritious feed deserving of: a place on the raily menu. Itis really one of our best protein. or muscle-maldng foods and may be described as solidified milk, A poundof full cream cheese represents all the solids, most of the fat and much, of the mineral matter of a gal - lou of milk, Approximately, cheese contains" a third_ water, a third fat, and a fourth protein. The mineral constituents of the cur dare calcium, phosphorous and a sulphur, as well as a fair percentage of iron, 'Cheese does not show as high a vitamin con- tent as mitk--but it is still a value- ble source. Breakfast Suggestions - 1' Grape fruit; cheese omelet; en- tire -wheat muffins and butter; caffein - less coffee (adults); milk (children). 2 Bake.l apples; cracked wheat with milk; cbreso toast; caffelnless cof- fee (adults); malted milk (children). 3. Grapes; potato and cheese pat - dee with bacon; bran biscuits and butter; caffeiuless .Coffee (adults); cereal coffee' (children). p r Do It Electrically Sumhone with an analytical mind and an electrical education has work- ed but a few simple rules for handl- lag a woman electrically: If she talks too long: Interrupter. If she wants to be changed -Trans- - If she is picking your pockets -De- tector. If she will come all the way -Re- ceiver. If She gets excited -Controller; 11 she goes up in the air Condenser. if she sings inharmoniously -Tuner. V. 13. In the closing part of this If she is away from town -Tele - chapter appeal is made to one of the grapher. strong hopes of the early' Christians. If she wants chocolates -Feeder. It was the conviction of the 'church. If she -is a poor cook -e -Discharger. that Jesas would soon appear again If she eats too much -Reducer. to rule over his people and to bring in If she is wrong -Rectifier. thq heavenly kingdom This was a If- she gossips too much -Regulator. wonderfully sustaining belief for these If site becomes upset -Reverser. people who were called upon to endure such great suffering. They were up- held by the thought that their salva- tion was right at hand. V. 14. But this hope must not pre - veal tliem from exercising all ,self- control in the present age. They must put on Jesus and then patiently wait for him. The truth on temperance which this passage makes clear are: 1. That the State has a great duty to legislate for the benefit of the greatest number, and as no one can doubt that the removal of liquor would be for the prosperity of the nation, it seems right for the State to arrange Joan: "Linke like rain, daddy." Daddy (in bad temper): "Well, let it rain!" Joan: "I was going to, dad- dy." -Bystander. "No, Adolphus,' , said Miss Mont- gomery. ontgomery. "I can never be yours!" "Never!" he cried In despair. "Never! site answered coldly; then, his mood changed, "Oh, very well!" he sneered, "'here are .others.' "Yes, Adolphus, I know there are," sh an- ewied sweetly. "And I accepted one of them to -day." "ox E.arrners Shoul4. Talk. C'hi:� Over HAVE A NOSE=PRINT OF YOUR DOG Taking nose -prints was a feature of the^Bryn Mawr KenaTel Club's show. A. dab of ink, a piece of paper, and it's done, My Thanksgiving Day Dinner No dinner comes to us with more beautiful, traditions than the repast on Thanksgiving Day. Perhaps I may be old-fashioned, but I always think of this holiday as a great family ocoa- sion, the time when one's kith and kin from far and near may be welcomed around the festive board. To entertain' witheut,overworking is the problem of the hostess. I Have found that the best way to acquire the desired caletness when a dinner is being served in my home is to make as many as possible of the arrange- I meats in advance. Fortunately, many' of the details may be worked out a week or so before November's last Thursday arrives. First of all, I decide to whom ine vitations are to be given. Then I write down the menu. After this is settled, I determine, whoa each dish is to be prepared and how itis to be served. In making the latter plans, I take stock or the china and eilvotr that will be needed, and usually find that a few teacups or other dishes will have to be' purchased. Even the chairs are considered. Any woman who takes the proper pride In 'preparing this holiday meal is eager to have the food as tasty as it can be made, and the method of serving in good taste. I have been encouraged by discovering that it Is easier to serve a dinner properly than to follow haphazard schemes. We had shell a good dinner at our Thanksgiving Day celebration' last year that I hare decided to tell you about it. For decorations we pht•bas- kets of colorful autumn leaves here and there about the rooms. To pro- vide cheer we had a blazing fire in the fireplace, We burned some branches of pine to make the house suggest the fragrance of the woods. I had .a few guests staying for the week, so I turned over to them the task of shining the red apples and arranging the fruit for the table, In- stead of using a dish for the container, they hollowed out one half of a large pumpkin. '- Together we got the table ready while the turkey and other foods were cooking. First I put On a silence pad. Then I put on the tablecloth and put the final touches to the centre decor- ation. If possible, twenty Inches of space are allowecl'at the table for each person, and twenty-five or thirty inches are even better. In placing the silver we observed the rules endorsed by the leading home economic schools. They are as follows: The 'silver Is placed about one-half inch from and at right angles to .the - edge of the table. Knives, forks and spoons are arranged in the order of their use, thee° first used on the outside, with the exception of the dinner knife .and fork, which are placed immediately to the right and joint it at these places. Separate the left of the plate. second joints from the drumsticks. The knives are placed at the right Make an opening just below the of the plate, with the cutting edges breastbone, and through this remove turned toward the plate. At the right of the stuffing, Tho lteadeef my house the knives arrange the spoons, with always adds, when telling a lad how their bowls up., The forks are placed to do the task. "Silently thank your at the lett of the plate, with the tines lucky eters that the work is done." up. I1 a bread-and-butter plate is used, In front of the host's place and at the spreader usually is laid across the the right is arranged the carving knife upper right-hand side of the plate, and the spoons for use 1s serving the with the blade' toward the centre of vegetables, The carving fork is at the the dish. left of the platter, The salad, ar- I set the water glasses at the tip of ranged on individual plates, is set the knives or slightly to the right. The next to the fork on the lett-hand side napkins are placed at the left of the of the cover. Of course, the turkey forks, with the open edges parallel to or meat is placed directly in front of :the edge of the table and to the forks. the host's plate, and the potatoes to be IThe napkins are folded square. served by him are at the right. The Nut cups are placed directly in front gravy may be passed so each person of the plates cr covers. I1 a bread can hen ttimcelf, or the hostess may and butter plate isused, it always is serve tle "s. set at the tip of the fork. I used in. Atter 't_ rta'a clause was eaten, I dividual rent cupslastyear. They cleaned t.t, tsble of the remnants of were made of cardboard and decor- food and carried the dishes to the kit- , ated with turkey designs. My menu then. I served pumpkin pie on indi- 1 was as follows: vidual plates. Coffee I served at the Fruit Cocktail table, the percolator being set at the Roast Turkey With Bread Stuffing right of my place, and the cups and Mashed Potatoes, eaucers in front. The mints also were Scallopd Oysters Gravy I passed during this course; Just after Buttered String Beaus 1 the pie had been eaten. Celery Olives and Pickles Frequently I 'am asked about the Cranberry Jelly order in which the host should serve Rolle Butter the folks at the fable. There are Molded Salad 1 various rules about this, which are Pumpkin Pie Coffee debated at great length. I think every Mints - Salted Nuts family should deckle this matter for Before dinner was announced I had itself. Some hosts serve the hostess wo • first, the water glasses filled and the butt rs , and then the mon and men cocktail which I served sire sherbet guests; others serve all the guests glasses set on small plates -on the .before the hostess. Last year my table. Soup could have been used grandmother, being the guest of honor, instead of the fruit if I had. Preferred was given the first serving, and it it. I wouldnever occur to me to permit After the cocktail was eaten, I re- any younger person to have his plate moved the dishes in which it was before this lady of eighty-five years 'served, filled the water glasses and had received attention. !placed the relishes, rolls, and butter i After the dinner is over I always on the table. Next I put on the plates, leave the dishes, stacking them neatly !which had been warming on the shelf 'and enjoy the afternoon with my I of the range, in front of the host, who guests. I figure I can do the dishes !had consented to serve the meal and when I can't visit,. Last year we lie - to carve the turkey. toned to my grandmother's tales, It I• If you have trouble in persuading I is immensely interesting to get a slant Ithe man of your family to carve fowls, on the present from a person who has perhaps my experience will enable seen many years in the past. I me to make a suggestion to you. It is) Of course, the young folks danced, this: Give the gentleman a set of played gomes and listened over the !carving instructions and coax him to radio. That night all of us agreed try his luck in cutting up the roast that one of the best things we had to !chickens that are served often for be thankful for was the happy holiday 'Sunday dinners. i we had just celebrated. I I am going to give yott concise rules r•-•'-' Your Carving a fowl. First, have the • Ti eke Care of H our Face fowl placed on its back on the platter.1 One good night step is also neces- IInsert the carving fork firmly across soy for true boauty. That is to ap- Jthe breastbone, holding the handle in ply a nourishing cream to the face I the left hand. Then, with the carving before entering slumberland. They knife in the right hand, cut through eyes particularly need this kindly at - the skin between the leg and the body, tension. Pat this cream very gent- ; close to the body. With the knife, jy under and above them, and about pull back the leg and disjoint it from the laughing lines of the mouth, Lit - the: body. tis attoution like this means a radi- ! Next, cut oft the wing, Carve the ant rosy face on the morrow. breast meat In thin .slices. Take off - the wishbone, introducing the knife ' A Scotsman was asked why he al - just in front of the breastbone and ways said "hoe Instead of "have" cutting MUTT AND JEFF—Bud Fisher Notes OrAINS MARE ,Br CALVES. Few cattle raiser's take the trouble to weigh their oalves front month to month to 'ascertain the gains they are making, The Experimental Station at Sidney, B.C., have weighed oalves at throe -month intervals -,during a per- iod of two years. The oalves were of dairy breeding and eight of them were weighted until they wore six months old, six of them until nine months, five until a year old, and two until twenty-four' months et age had. been reached. The calves at l4rth averaged 55.5 pounds, Their average gain for the' first three months was 145,7; for the second three months 142.1; for the third 111.0; for the fourth 90,6 pounds; for the fifth 01.2; for. the seventh 75 pounde; for the ,eighth 60 pounds; and for the ninth three-month period 20 pounds. These gains agree with the theory'that the older the animal becomes the less rapid and the more expensive are the gains. The gains were not entirely uniform for the different animals, but the conclusion is reached by the Sup- erintendent of the Station and report- ed in the Iiteport of the Station for 1927, published by the Dept. of Agri- Sumac Lemonade %em'onade at' "something just as goad," may he made fram the red fruit of 'the Sumac, we are' told in "The Missouri Botanical Garden Bul- letin" (St. Louis), The common be- . lief that the red.freited sumacs a poisonous is quite et'roneous, we err' told, the fruit of the poison venue being a dirty white. Says "The Diil, letin'"; "From the time its berries ripen in niedaumtner until well into the Winter, no bush is more conspicuous along the roadsides of ,eastern North America than the common seun'ac, It is so at- tractive in fruit, particularly whereon the leaves also turn' red 'after frost, that gardeners have forgiven it for being commonplace and native, and of late years have taken it into their 'garden. A very fetiv of the the7zsands who have seen and a'd'mired the brill- •liant fruits may' have tasted them and Pound that they were distinctly acid. rather like lemon; juice with a hint of strawberrh or cherry (layering. Newer still have learned that they are indeed so lemon -like that we can use them, as did the American Indians, to pro- duce a very refreshing fruit drink which oan scarcely be distinguished eulture at Ottawa, that heifers ma-. from genuine lemonade. ture normally and rapidly during the, "Any of our common red -berried first year, that the increase during summer -fruiting sumacs may be used: the next six months is comparatively the common staghorn sumac, its milky - the slow, after which the' increase slides up as during the first year. WINTERING SURPLUS QUEENS When the beekeeper finds that he has a surplus of queens in the fall of the year, the question arises as to how he may winter these without lose. At the Experimental Station at Frederic. ton, Ney Brunswick, the following method for saving extra queens was tried. Fur weak colonies were se- lected for the experiment. Five of the lightest combs were removed from each colony and the bas shaken back into the .hive. The remaining five combs were placed to one side of the hive. The following day a tight di- vision board was placed in two of the colonies and the bees and brood and queens from the two remaining col- onies were placed one in each of the divided hives, Two weak colonies which clothe the fruit, the juice itself with queens werethusbrought to- being bitter. For this reason one gether in of hive. Separate entna ces needs to get as much flavor aS pee - were previ ,_.l at the corners of the sible out of the hairs and as ,little as hives and on allele:It enver• was tacked possible from the rest of the plant. to the dii h Ion bc,at 1 beneath the Then about the equipment: cover and over the fr«aa.,,.. These col- "Little equipment is needed to make' onies were wintered in the cellar. Both the drink: one or two basins' or large queens cane through the winter in bowls, a fins-mished cheesecloth, and good con•diton in etre hive, but in rho a pitcher of water. Fill one of the other only one of th•e queens sur- bowls l actly full of water, take up vived.-Issued by the Director of Pub- a single head of sumac and break ex licity, Dem Dept. of Agriculture, brush off the separate berries, work - Ottawa. - ing as rapidly p seible. Repeat the rt y as 0 - process with two or three more heads until the water is fairly full of ber- ries. Then plunge the tips of the fingers into the water and rub the ber- ries briskly between them. Do not squeeze too hard, for the object is not to press out the juice, but to break the tiny hairs on the surface. Rub for a few minutes, then strain the liquid through a double -folded cheesecloth, sweeten, and dilute to taste. "11 the directions have been follow- ed' the flavor may be dependad;,upon. It varies somewhat with the three spe- cies used, but may generally be con - pared to lemonade with a dash of cherry ujice. The color is quite an- other matter. It is never twice the' sante, and can be anything from a dirty yellow or ruddy brown to a bright rose or prang . Freest)* rip- ened fruit usually gives brighter col- ors than that collected during the win- ter, but even here there are too many exceptions to permit a rule. "'But what about poison sumac,' some one will say, 'is there no danger or getting ]told of it by mistake?' None at all, as long as only red -fruit - POR WISE FOLKS ed sumacs are gathered. So much has' An ideal dress for wee youngsters been written and told about 'poison of 2, 4 and 6 years, for beach and remixes' and, so few people have seen country wear. The bloomers have cas- ing top and bottom wit's elastic insert- ed. Two parts of dress with gathered ruffles sewed at armholes. Dotted cot - juiced relative, the smooth sumac, or the much smaller dwarf sumac. The' odic can be made any time after the fruitts have ripened until tele berries have fallen, The ripeness0 the fruits can be tested in several ways, nest easily by the smell. When fully ripe they smell surprisingly like red rasp- berry jam, It may be that the dark rad color adds to. the ilIusion, but no other two materials have ever seemed so strikingly similar in odor as sumac berries warmed by the' sun of an August afternoon and freshly 'made raspberry jam. A more exact method of testing the fruits is by the taste. The fruits are ripe if the finger, when rubbed gently over thein, tastes sharp- ly acid, much as though it had been stuck in a out lemony It seems that the flavor in which we are interested is located in the hairs the real article, that in many parts of the country it is commonly believed', that red sumacs are the poisonous ones. Fortunately, the true poietin ton broadcloth in navy blue and white, sumacs are strikingly different from tiny pink checekd gingham, natural the red -berried ones. Theyoare swamp colored pongee, pale pink washable loving shrubs anti are idem met with, crepe de chine and: white dimity with by those who fear wet feet. t urth'ite bright red dots are just as cute as can more, their berries are ea dirty white. be. g The thrifty mother will nn reel- and hang clrwn in open clusters. For p therm, as ler many Otho poison ber- ate Style No. 795, for it only takes 2% ries the rhyme we learned in child yards of 40 --inch material to make the hood is a cafe guide: dress and bloomers for the 4 -year "'Berries reel, have no dread; i Berries white, flee from sight:": backward to the nock, and ells •„It saves a `a ” he answered. child. Pattern price 23 cents an stamps or coin (coin preferred). i3ilutt Admires the Work of a London Artist. Housekeeping Hints Another Sndncemelst: It you have Idifficulty in getting the small ohm to drink milk serve tee eenk t„ a glass and paste e brightly (soloreci picture on the bottom of the glass so that 1t oan be seen when the milk 18 finished. Change the picture often, leo that tate child's curiosity will be aroused. New ,Lisa for Paper Plate: When You have a paint job under way, try pasting a paper plate under the paint can. The pito catches all drippings, and the can may be safely moved from place to piece. Candies: 11 caddies are placed in the refrigerator for several hours be - fere lighting them,, the wax will not ru edowu into the candlesticks, or onto the table. "What is your chief worry?" o'Monoy I dldn't lenow you had any' i havoc t,". Shc; "What should I cio, doctor, My husband tants In his sleep?" Dootor: "Give hint a chance to taut daring the day," AND IH@RES ONe of THOSE mew/NI-It ARTisTs 0NG Sees oNLY tNNiliw. , GNGLANb. 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Change the picture often, leo that tate child's curiosity will be aroused. New ,Lisa for Paper Plate: When You have a paint job under way, try pasting a paper plate under the paint can. The pito catches all drippings, and the can may be safely moved from place to piece. Candies: 11 caddies are placed in the refrigerator for several hours be - fere lighting them,, the wax will not ru edowu into the candlesticks, or onto the table. "What is your chief worry?" o'Monoy I dldn't lenow you had any' i havoc t,". Shc; "What should I cio, doctor, My husband tants In his sleep?" Dootor: "Give hint a chance to taut daring the day,"