The Seaforth News, 1948-08-26, Page 7Twins on New Diet — Maggie, motherly Hereford owned by
Harry l,. McCloskey, Guelph district farmer, has adopted twin
lambs, orphaned nvbeti their mother died defending them from
savage, dogs.
GREEN THUMB...
e By Gordon
Care of the -Lawn
•A great deal of the effort :and
anoney .spent trying to get a fine
• lawn established can be largely
wasted because of
improper methods
of mowing. Many
gardeners ere sur-
-. prised to Icarn,
o late, that
shearing off the
grass ata height
.of an inch or so
may cause enough
damage to make expensive repairs
necessary.
This is especially the case during
the drought .and heat of summer;
but even in more moderate weather
-too short -cutting prevents the de-
velopment of a well -rooted stand of
grass:
�. Excepting lawns of bent grass,
which need special handling, the bast
height for grass 'on the average lawn
is around two inches. An inch and
a 'half should beathe absolute mini-
mum. This sounds much taller than
it actually appears; and this amount
• .of top growth docs much to en-
courage the formation of deep, com-
pact root systems, well able to with-
stand weather variations, and thick
enough .to crowd out a lot of weeds.
Encourage Weeds
Cutting your lawn too short !per-
mits excessive growth of weeds and
also leaves crowns and roots un-
covered anti so 'in danger of scorch-
ing in hot weather. Almost any lawn
may burn off a'bit if the sun is ex-
,ccptionally severe but 'higher turf is
nisch more .resistant.
If not too heavy, grass clipping
shotild be left on the lawn where
they act as :a light top dressing,
L. Smith
shading .the roots and adding to`t'he
humus contort of the soil. In wet
weather the clippings are often too
numerous and require raking -off;
but even if lawns have to be raked
in the spring few need it in the
summer when the clippings are so.
beneficial.
And don't expect to keep a lawn
in good shape without a properly
sharpened lawn mower, Dull blades
tug at the grass instead of shearing
it, and are particularly hard on a
new lawn. The still delicate root
systems may be considerably dam-
aged with a dull mower although,
for that matter, even old lawns will
suffer if the ground is moist when
the cutting is done.
Soak Garden Well
Once planted and growing, about
the only summer care the garden
should need will be thinning ,weed-
ing and cultivation. If the soil ts'
very dry and if at all possible soak
the garden once a week. Bear
in mind that one good soaking,
whether with vegetables, flowers •or
lawn, is worth a dozen sprinkles.
A little chemical fertilizer applied
carefully according to directions is
also a good thing at this time. It
will hurry along growth and with
vegetables will increase tenderness.
There is nothing quite like the
thrill of being able to boast to a
neighbor that your flowers or vege-
tables are days ahead of his. But
there is also much solid satisfaction
in having good and beautiful things
from the garden long after those
next door are done. Perhaps the
commonest mistakes of all amateur
gardeners are' planting too soon and
stopping too soon, Plant another
•crop of carrots, beets, beans, spin-
ach, lattice now.
... TABLE TALKS ..
'Jam" and "Jell"
More This ,Year?
Jam and jelly snaking can be .a
,more thrilling job for today's home-
maker than it was for her grand-
mother! Noav, the jam and jelly
maker .can buy commercial pectin—
the natural jellying material of
fruit, in convenient, standardized
dorm, And ;that opens :up a whole
variety .of dclicions jams and jellies
and conserves, that were not pos-
sible before.- Fruits like peaches
and pears and !blueberries, which in
themselves contain little pectin —
raspberries mid strawberries and
cherries, which 'jell" softly if at
all—can now be made into perfectly
°:Set" jams and jellies, chock-full of
the fresh flavor, and . with all the
natural bright color, of the fresh
Sumpter fruit itself. Then there are
such novelties made possible by
commercial pectin, as Mint Jelfy—
emerald-green and delicious, to add
real flourish to a main -course of hot
or cold lamb.
* * * '
There are other advantages to
making jams and jellies with com-
mercial pectin! For example—there
is the fact that you can use fruit
that is dead -ripe ... at the peak of
its delicious flavor and rich color.
With commercial pectin, there's no
need to use "slightly under -ripe
fruit" as the old-fashioned:, cook
books advise, to get a jelly that will
unmould Flavor is also helped by
the brief cooking time. Just a half -
minute of boiling to bring jellies to
the jelling" stage—one or two
minutes boiling of sugar -and -Lit,
for jariis. Ana results i're so sure.
*. * *
Just'a few words of explanation
about commercial pectin, and pectin
recipes Remember that the pectin
recipes distributed by competent
food authorities and by the pectin
manufacturers, have been carefully
tested -and are properly balanced
for perfect setting. Do not alter
quantities—do not double recipes—
cook only for the specified time.
And—having selected .a recipe from
.a reputable source -.do trust itscor-
rectness, .and use the amount of
sugar given. Pectin jams and jellies
call for more sugar per cup of fruit
than the gold -fashioned recipes; but
a 'pound ,of finished jam ,or jelly
contains no more sugar than a
pound made the long bail way.
* * *
Here's why:— To 'set",.a jelly
must have certain definite propor-
tions .of fruit .acid, fruit pectin and
sugar. In the older method, it was
necessary to boil the mixture until
enough seater evaporated to concen-
trate the pectin naturally present in
the fruit, to the point where the
Mixture would' jell". In those cases
where fruit is naturally richt in pec-
tin (as for example, grapes and
crabapples) this point is more
quickly reached. When the fruit is
low in pectin, longer boiling is re-
quired—and sometimes there is not
enough pectin to stake a satisfactory,
"jell", no matter how long the mix-
ture is boiled. By adding commer-
cial pectin—a concentrate .of the
pectin naturally present in the fruit
—the proper concentration is reach-
ed very quickly, with practically no
evaporation of the fruit juice . .
and no loss of flavor! That ex-
plains why you get more jam and
fruit, when you use added pectin;
it also explains why more sugar is
called for, per cup of fruit, than
for the old-fashioned method. Actu-
ally, you use no more sugar per
pound of finished jam or jelly.
* * *
Don't be disturbed if some of
your mixtures do not set the day
they are made; the recipes take into
account the fact that many jellies
grow progressively firmer for a
week' to a month after they; are
made.
Counties in Denmark are sub-
divided into 1,300 parishes, each ad-
ministered by a parish- 'council.
CHRONICLES OF GINGER FARM
By Gwendoline "P Clarke
selves and to be a- menace to the
motor -driving public: After all
what use are neighbours if they
cannot help in an emergency? We
know, should the occasion arise, our
neighbour would do just as much
for us. But thank gdodness the
occasion'itwer has arisen so far—
and we certainly hope it never will.
* . *
insofar as this little story 'con-
cerns myself it amuses me—and
for this reason; A r. w werks ago
strangers called to see us and one
of them said to me "What chores
do you do around the farm, Mrs.
Clarice?"' Believe it of not, 1
couldn't think of a thing—except
that t look after the chickens when
we have them. 1 couldn't say 1
help with the milking because 1
don't. But of course 1 have thought
of j of jobs since that a town
woman wouldn't have to do—wash-
ing the separatu and pails, gather-
ing eggs umpteen times ; day, run-
nit , to the other end of the farm
if a call comes for one of the men;
helping doctor injured or ailing live-
stock, assistingas midwife to a
heifer; boarding casual bour—
workmen of all kinds expect to be
fed when they work in the ccuntry,
including carpenters and plu ,ers.
Cleaning eggs, packing eggs and
shipping eggs—yes, eggs provide a
year-round daily •chore. And then
as I have already told you, there
are cattle and horses to look after.
1 don't suppose 1 ever cross the
yard without making sure no cattle
beast has leaped the fence, poked
his or her nose through, or under a
wire, or in any other way made a
bid for freedom. Later there are
horses to drive on the hayfork,
binder canvases to fix .. .
But why go on? — there are jobs
galore and yet 1 couldn't think of
a single thing when this stranp
asked me what chores I did around
the farm!
This might be called "Sunday oil
the Farm" because it is typical of
what often .happens on any ordin-
ary farm. You see, Sunday, theo-
retically, is a day of rest. But some-.
bow the livestock don't always fall
in with the idea --as you will realize
when you have read a little further.
* *
The work of the day was almost
done. Partner and 'son Bob were
milking; young John was away for
the day and 1 was out in the drive-
. lupe speeding a parting guest. As
she started her car -1 looked to-
wards the road and there 1 saw
four horses turning in at our gate-
way. I went clown in the car t�
head the horses back v '•are they
belonged. But 1 was too late. By
that time they Were heading across
the field, 11 is a hayfield and be,
gond' . eating a little grass there
wasn't much harm they coul do-.
providing 1.could keep them from
getting into the grain field, the gate
of which was with; open and too
heavy for me to lift. 1 didn't want
to cad the men= milking is one fob
at which farmers do not like to be
interrupted. So, since the horses
were at the far end of the field 1
thought it was safe to wait until the
milking was done. But 1 charged
my mindwhen, glancing towards
the road again,. t saw our neigh-
bour's cattle were also on the loose,
including the bull. It was proof
positive that across the road 'fere
was no one at home.
*• * *
Of course 1 went down to the
road again. There were cattle
everywhere—on the road, in the
lane and in two fields. My first
thought was to get thein alt in one
place. I was a little dubious as to
how the 'bull might act so I first
looked around for a means of es-
cape should he ..ppear at all belli-
gerent. 1 knew he was supposed to
be quiet but with a stranger you
can never tell. There was a barbed
wire fence quite handy. I decided
that if 1 had to I could roll under
the fence while the two strands of
wire would keep the bull at bay.
It took me a good half-hour to
get all the cattle in one field but
I did it. Not by el.asing them but
by heading them off if they started
going where I didn't want them
to. But alas, I forgot the fence at
the top of the field had been taken
down for road construction. How-
ever, by this • time my men were
through milking. Bob phoned other
neighbours and by the time they
came there were seven of us on the
job. Of course the cattle and
horses were all out on the road
again and even with seven meat
and a dog it took us quite a while
to round thein up and into the
back field on tlieir own farm.
* * *
'Then minutes after we got back
we saw the own -r return home for
his evening chores. Wouldn't it have
been a nice home -coating had he
got back and found all his horses
and cattle away—heaven knows
where?
1 ani not pretending that any of
'us enjoyed this little extra chore
but no farmer worthy of his salt
could just sit back and let a neigh-
bour's cattle and horses roans the
country at will to endanger them-
New—and Should
Be Us.-°ful Too
Bron .time to time, in this space,
we give brief descriptions of new
inventions that have conte on the
market. Now has come the sugges-
tion that there is still room for the
invention of gadgets which would
make life smoother and easier in a
machine age, Here are just a few
of them,
Telephone. A phone that positively
will refuse to ring while you are
alone in the House, and enjoying a
bath.
New Doorbell. This would have an
electric eye, also a speaker, system
that would say, "No, we don't want
any more magazines till we .have
worked our own way through col-
lege."
Auto Horn that would refuse to
toot "Goodbye" as guests leave a
house around 1 a.m.
Ash Cans that won't bounce, there-
by reducing ash collector's pleasure
to one bang per throw.
Theatre Seats that won't remain
empty in the middle of the row
until after the picture is well under
way.
Alarm Clocks that will get you up
in plenty of time to catch your train
without waking you till you're
ready. -
Typewriters that will absolutely
refuse to write drivel (Such as
this?).
cainamta0 227113
Air-Sped—Here is model Rose-
mary Massey all set to take off
on Style's Air -Sped Fashion
Show, presenting fall fashion
previews across Canada.
Excellent Herbs,
Excellent herbs had our fathers of
old —
Excellent herbs to ease their pain --i
Alexanders and Marigold,
Eyebright, Orris and Elcampanc
Basil, Rocket, Valerian, Rue,
(Almost singing themselves as they,
run)
Vervian, Dittany, Call -me -to -you,
Cowslip, Melilot, Rose of the Sun.
Anything green that grew out of
the mould
Was an excellent herb to our fathers
of old.
From "Our Fathers of Old"
by Rudyard Kipling.
Appropriate
Then there's the one about the
budding poet who called a promi-
nent publisher
rominent.publisher on the phone.
"What do you pay for blank
verse?" asked the poet.
"Blank checks," was the prompt
and chilling reply.
S
2 Special Remedies
oy the Makers of Mecca Ointment
genes Pile Remedy No. 1 is for Protruding
Bleeding Piles, and is sold is Tube, with pipe,
or internal application. Price 760. Mecca Pitt
lemedy No. xis forExternal Itching Pile, Sold
a Jar, and is for, external use anlyi Priors SOo.
)rder by number from your Druggist.
Here's Speedy Relief for
Tender, Icing,
Burning- Feet
Your feet may Ue so swollen and 1n.
flamed that you think you en 114 go an-
other step. Sour shoes may feel us if they
are cutting right Into the flesh. You reel
nick all over with ruin and tnrlurn:. voted
give anything to get relief.
Two or three anpllentlons of Moune's
Emerald 011 and 111 a few minutes the polo
and soreness disappears. No matter how
discouraged you ha yr Urns, If YOU he re
not tried Emerald 011 then you hn iv some-
thing to learn. Ask for a bottle today at
good drag stores all over. Canada.
` n ,d k t '1n"�h.:!yj:1Nn. L
low—
WI
°att 6114 gyp
100 nth
or
AND RESULTS ARE SURE!
Sounds almost unbelievable —until you know the reasons
why. Certo is nothing but "fruit pectin" — the natural sub-
stance in fruit which makes jams "jam" and jellies "jell."
It's extracted from fruits in which it is most plentiful for,
better, quicker, easier jam and jelly making.
1. Short boil — That's why, when
you use Certo, you don't have to
"boil down" your fruit to make it
set. A one -to -two -minute full,
rolling boil is enough for jams...
a half -m- inute-to-a-minute for
jellies.
2. Extra yield —The short Certo
boil saves all the precious fruit
juice which, in long boiling, goes
off in steam. You get an extra
yield of 50ofo snore jam or jelly.
3. Saves time, work — What a lot
of time andwork it saves, tool The
old long -boil way you'd have to
boil and stir many times as long.
4. Fresh fruit flavour — colour —
With Certo you use fruit at its
peak of flavor and colour end not
the under -ripe fruit used in long -
boil recipes. The Certo boil is too
short to spoil this lovely taste and
colour. They stay, right in your
jam or jelly.
5. No failures—You'11 have no
failures if you follow exactly the
recipes provided with Certo. Dif- ,
ferent fruits need different hand- /
ling, so there's a separate
tested recipe for each one.
itisritaick
i r�C pi
far
TAKE THE GUESSWORK OUT OF JAM
AND JELLY -MAKING
GET CERTO AT YOUR GROCER'S
dt
A Product of General Foods
113
r t
A pound of jam or jelly made with
Certo contains no more sugarthana
pound made the old, long -boil way.
E -l8
By Margarita
AP
ONE MORE HOUR
OF 11419
GARY--SSIFTING
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