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HomeMy WebLinkAboutThe Seaforth News, 1948-07-15, Page 7GREEN THUMB Gordon Smith It seems as if the old motto, might very well be changed to read "Eternal vigilance is the price of - healthy tomatoes." For there is no doubt about it, in many sections of the country tomato diseases are be- coming more serious every year. So be sure and dust your tomat- oes every ten days from the time the first cluster of fruits is half devel- oped. Use fermate, or a mixed dust containing fermate alternating with a fixed copper dust. Both these are available under different trade names. The fermate controls the an- thacnose disease which causes the rotting of tomatoes after and•some- times even before picking. The cop- per dust controls leaf diseases. * Too drastic' pruning of hedges during very hot weather may re- sult in sunscalding of the leaves and twigs too suddenly exposed. This is especially dangerous for evergreen hedges or trees. How- ever, summer pruning will save you a lot of trouble with overgrown vines and shrubs, such as silver- lace vine, spiraea forsythia, grapes, Japanese yew and so forth. Branch- es of trees that are hanging too low may also be cut off. When Russell lupins were first introduced in England some ten years or so ago they created quite a stir; and those who have been suc- cessful with them on this side of the water are equally enthusiastic. Even in seasons when other flow- ers look weary and beaten, these perennials manage to retain crisp, colorful flowers growing on straight sturdy branches. Some gardeners still claim that lupins will not do well in areas where midsummer heat is severe or that they must have a particular sort of alkaline soil. But folks who have tried them have grown them successfully in different sec- tions all the wayfrom m the Atlantic to the Pacific -so even if you have doubts about your chances with them, a few seeds are well worth • risking. * * * August is a good time to sow the lupin seeds, which should be soaked in lukewarm water overnight in order to lessen their hard outer coats. If your soil is, inclined to .acidity, it might be a good idea to dig a trowelful of lime into the ground where they are to go. Seeds !can then be scattered lightly over the surface and covered with soil. •Once you have had success with Russell lupins, and enjoyed their •striking color and design, you will never want your garden to be with- out them; and in spite of a reputa- tiop-possibly unearned -for being tricky and difficult, it has been proved that they will thrive in lo- cations which, a few years ago, would have been considered out of the question. The ivory -billed ,woodpecker is fast becoming extinct in the United States, while the ipileated •wood- pecker is close on its heels, LIFE'S LIKE THAT gave her the best years of any life ... Spent money on her when a nickel would really buy something ! !" Three of a Kind -And All Beauties -Almost everybody likes a good dog, and one doesn't have to be an expert to know that these three, posing as if they had been modelling all, their lives, are among the finest specimens of the Great Dane breed to be seen anywhere. This exclusive picture, taken especially for these pages, at the Unionville, Ont., Dog Show recently, show Mrs. D. T. Weir of York Mills with Champion Tar -Tann, Champion True, and Triumph - just 9 months old but a Cfiampion in the making. This morning, when I first awak- ened, the air was delightfully fresh and cool, and through the open windows and doors, wafted along by a light breeze, came the first sweet smell of new mown hay. There is nothing quite like it. Hay that has been cut two or three days and properly cured has a dif- ferent smell -hot and dry, if you know What f mean. I can quite un- derstand what it would do to hay fever victims. Sometimes I wonder, apart from the smell, why it is that haymaking always appeals to the imagination of those who think wistfully of holidaying on a farm. Apparently it has some sort of romantic appeal. Children will stay around all day in a hot, shadeless field while load af- ter load is being built, and for the sole purpose of riding home on top of each load as it comes to the barn. Men, who hardly know a pitchfork from a table fork are yet willing to "lend a hand with the hay". For a man to stay ,on ,a farm and afterwards confess he •didn't assist with the haying is about .on a par with an angler .00rn- ing home without going fishing. 1 don't know about women farads visi- tors . I guess most of them ane content with the smell of the hay, and the fact of being where it •is. * * * And what docs haying mean to the farm people themselves? For the men it is a period of hard, hot work, nervous strain and a stern game of guessing -guessing what the weather will be forty-eight hours from the time of cutting; try- ' ing to figure out whether it would be better to coil the hay, or to rush things, loading straight from the swath to the wagon and thus CROSSWORD PUZZLE. ACROSS 2. Poplar 1. Youth 8. Contingent 4. Shred 4. Edge 7. Volcano 6. Sharp 12. Island (Fr,) 8. Small Spanleh 18. Solid water horses 14. Worehlp. 16. Circuit 16.Ora city 18. American physicist 20. Dogma 21. Building material 22. Glut 27. Owing 88. Secret agent. 30. Fasten 81. Farther down 14. Surmounted 6.ag`Fe 7.121ar��mond- 'euiter's cup ' 39. Regret 40. By means Or 48. Relating to rather and rife}her 4s Mountain crest 48 Beginner 7. Step 8. Revises 9. Drooping 10. Period 11. Fish 17. Out of place 19. Porgy 22, Shepherd's pipe 24. Cravings 26, Knot 28. Purpose 29. Old time 81. Light moisture 32. Worm 33. Lassoed 85, Miele a foot- ball 38. Apparent 1. Port 3, Resume 4, Bouquet 45. Mooed 47. Frees 9. Dance step 0. Tear ri. S-Iarem room 2. Also 1111111 ' .411111illill ill ®R■.. 111111111111111 E.111 ®® 1111._ 11111111111111 ill 11121111111110, NMI 1111111111311 ill idling r, r, r, i, ii talli...IL„, Etsn utr- ' r+;o �:.Pevoteeorthe•' �����®:%#;' •I uaoonventldfiial {. �B.Vnole{ScoG)�■1111yr.i�®®''rtrf®® jI Bnc &ea �a.Namb'er hits®® i. l® AMIE s. IInhagpy DOWN ......�.._ � ... .. .._ - spr►ng e w The gnawer to this prim e'li elsewhere on thio page cheat that threatening storm. Or would it be wise to invest in a hay loader, a buckrake or a bailing machine? And the women . , . a12 yes, the womf;nl How they wish that haying did not coincide with canning and berry picking time- Maybe a crate of berries waits to be canned but there. are also horses to drive 011 the hayfork -and the wagon has a way of coming in just as the fruit is ready for the jars. And oh my, it's hot, dusty world The rope drags along the ground and by the time the load is off the farmer's wifc- or daughter, as the case may be, feels snore like taking a bath than going op with her canning. Except that there is never time .. , taking a bath between loads aright lead to an embarrassing situation. But going .out to the field with the wag- on -now that's something else again. Don't ever be sorry for any woman you see out on a hay wagon -not if she has a working partner who ,doesn't rush things. Building a load doesn't require a lot of strength; it is knowing how to place each forkful as it comes that does the trick. And as the load gets high- er and the wind blows through your hair, for some unknown reason a sense of satisfaction possesses you and you feel, not only on top of the load but on top of the world. But hang on to that fork -brace yourself against any sudden move- ment of the wagon or the chances are you will be out of this world in a hurry. Regretfully I realize my wagon days are over. Not but what I could still build a load -the trouble would be getting off it. The best I can do now is sit at my pantry window and watch the loads go by. One Thing Lacking Two chorus girls were talking things over in the dressing -room just before the show started. . "Whadda you think," boasted Tes- sie. "Last night I could have mar- ried a swell guy with fifty thousand dollars." "Well then," asked Bessie, "why didn't you?" "Gee," said Tessie, "where would I get fifty thousand bucks?" YOU KNOW THAT AT ENOUGH WATER FOR ME To BATHE YOU IN... GO GET THE HOSE AND CONNECT IT/ , TABLE TALKS Gooseberry and Rhubarb Jam • One quart gooseberries, -2 quarts rhubarb, % cup water, 6 cups sugar. Remove stem and blossom ends from the gooseberries, using scis- sors. Wash rhubarb and cut i n one inch pieces. Do not peel. Add the water to t h e gooseberries and cook until gooseberries are soft. Add rhu- barb and sugar and continue cooking until the jam is thick -about 80 minutes, stirring occasionally so that the jam does not burn. Skim and pour into hot sterilized glasses. 4':Then cold, cover with melted paraffin wax, adjust covers, label and store. Apple Mint Jelly 1 cup finely chopped mint leaves 1 cup boiling water 2 cups apple juice 1% cups sugar green coloring Pour the boiling water over the clean mint leaves, cover and let steep for 1 hour. Strain the juice from the leaves and add 4 table- spoons of the extract to the apple juice and sugar. Boil rapidly until two drops of the jelly will run to- gether at the edge Of the spoon and sheet off. Add a few drops of green coloring. Pour and seal with para- ffin. For Summer Drinks It takes just about two minutes to make a big jar of home-made chocolate syrup which will keep and keep in your refrigerator Chocolate syrup can be one of your big summer staples. It's a marvellous help in whipping up last- minute party drinlcs,and dishes. The children love it. And here's how easy it is to make! FIRST -Mix well together DRY, '; cup of breakfast cocoa and cup of sugar. THEN -Slowly add cup boil- ing water, stirring meanwhile. Boil for one minute. Then pour into a clean, dry glass jar. Cover and let cool• I{eep in ice -box. Gooseberry Fool The dictionary defines a "fool" (in the culinary world) as "dish of crush- ed fruit with whipped cream and sugar." Theoretically, this is true ,but the famous gooseberry fool of old England is more complicated than that -and the best known "fool" of them all. Top and stein a quart of really ripe gooseberries and stew them in water with just a little sugar until tender. Press them through a colander to remove tough skins. To the fruit add a tablespoon of buttei, a cup of sugar, just a whiff of salt and 4 well•beaten egg yolks. Pour all this into a glass bowl. Beat the egg whites stiff and add 2 table- spoons powdered sugar to them. Ther heap this lightly on top of the fruit mixture. Serve very cold, with no additional sauce. Answer To This Week's Puzzle ®Mfg: / SIM':'f�: L LIP A v ®©iii©© E ©© EilLIFil i:i107` 00G112110 ©w©©.: -' MOW' Y D00• H : v?tiT© OVQ©©E' U IN©M ©©©©v0©0®© vL7©©G�©o® ,,Gi00®© A f70t3© GIGil&1El GiIIIM E©00©0 100© ou®o 001t51 r' ©0 0©© ©©0• ' vvo A Chestnut "Darling," he cried, "I swear by this great tree, whose spreading branches shade us from the heat - by this noble tree I swear I have never liked another girl." The girl smiled faintly. "You al- ways say such appropriate' things, Fred," she murmured. "This is a chestnut tree." >$ Here She Is -Miss C.N.E.- 1948 Edition - Chosen from among the 300 other teen-agers contending for the honor, she is 17 -year-old Toby Robins of Toronto. Toby and some 25 others, all of the winners in the C.N.E.'s teen -town model com- petition, are now being profes- sionally trained to model at this year's "Ex.". Black haired and with eyes that really spark- le, Toby hopes to become an actress eventually. The figures? 5'5''4" tall; 118 pounds weight; bust 33"; waist 25"; hips 36;4"; wears size 14. OE TATS FOR EVERYB004� Get tMOREJani ll from put fruitw�h C• 4-4144 ' .1 RESULTS WHAT LS CERTO? Why does Certo give you so much more jam and jelly? And why do Certo jams and jellies look better ... taste better?, It's all quite .simple. Certo is nothing but "fruit pectin"- the natural substance in fruit that makes jams `jam" and jellies "jell". It's extracted and refined to help you make better jams and jellies more easily and quickly. THE CERTO SHORT BOIL With Certo you don't have to boil and boil and boil your fruit to make it set. A one -to -two - minute full, rolling boil is enough for jams ... a half - minute -to -a -minute for jellies. Arizzfeepa Mite 1if'EL,4BEL 8-28 ARE SURE! THIS 15 YOUR CERTO RECIPE ROOKI CERTO DOES THIS 1 Gives you 50% more jam or jelly because you save all the precious fruit juice that wastes away in steam in long boiling. 2 Cuts to a fraction the time spent over the stove. 3 Retains the lovely, natural fresh -fruit taste and colour. That's still more important be- cause with Certo you use fruit at its peak of flavor and colour - not the under -ripe fruit used in long -boil recipes. SUCCESS SURE - EVEN FOR BEGINNERS However inexperienced you may be, you'll have no failures if you follow exactly the recipes pro- vided with Certo. Different fruits need different handling. There's a separate kitchen - tested recipe for each one. A Product of General Foods A pound of jam or jolly made with Certo coptains 00 more sugar than a pound made the old long -boil way. MAKE YOUR JAMS AND JELLIES THE QUICK, EASY MODERN WAY ... WITH CERTO. GET CERTO AT YOUR GROCER'S TODAY