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HomeMy WebLinkAboutThe Seaforth News, 1946-05-02, Page 3THURSDAY, MAY 2, 1946 THE SEAFORTH NEWS is an allimportant year FOR CANADA'S TOURIST BUSINESS MILLIONS OF AMERICAN VISITORS are expected to come to Canada during 1946 for their post-war vacation. It won't always be easy to accommodate them. We still have our crowding and shortages: We are still in the aftermath of war. This is the very reason we should all take special care to be courteous and considerate to our guests this summer. This year, of all years, we must maintain the reputation we have won for true hospitality. YOU MAY NEVER SEE A TOURIST, BUT :.s tourist dollars flow to you: The grocer, the garage man, the farmer, the office worker—every- body benefits directly or indirectly from tourist. spending, and the extra work and income it creates. Last year, tourists in Canada spent more than one hundred and fifty million dollars. In the years ahead, as our ability to handle tourist traffic grows, who is to say how big this business may become? For Canada is in an enviable position --a natural vacation land next door to the most travel -minded nation in the world. This is an all-important year! It may be difficult in many ways yet it holds great promise for the future. THEY'LL BE TALKING ABOUT US... We want them to come again. We want them to tell their friends: "We had a marvellous time in Canada!" By making them truly welcome, we can win millions of enthusiastic salesmen for Canada—"satisfied cus- tomers" who will pass on to many times their number the story of Canadian hospitality and of Canada's unlimited attractions as a vacation land. "W@ HAD p.MARVF/to TIM IN °4G,A utetattoinco a' q!W Buiz,,J CANADIAN GOVERNMENT TRAVEL BUREAU Department of Trade & Commerce, Ottawa _4; �T-... y .tea .� ,. •� This Year Try Sunnyvale Chicks R. O. P. Sired Barred Rocks Leghorn x Rock Hybrids • All stock blood -tested against regular and .x puilorum Circular and Price List on request Saanyvaie ounlry)l P Andrew A. Moore, Prop. " Phone 6(id r 8, Seaforth Tune in GKNr. (920) Program of IrishAit.•s1.15 . L'very Wed.. 1 to Piot. m»~ca-.necc...,..,�u,xeirnaz-sssaca.�xte.•�r.•,�zc�.sx~-,xwe,..e„v of this Clean, Family Newspclper THE CHRISTIAN SCIENCE MONITOR Free from crime and sensational news , , . Free from political bias ... Free from "special interest" control . Free to tell you. the truth about world events, Its own world-wide staff of corre- :pondents bring you on -the -spot news and its meaning to you od your family. Each issue fillod with unique self-help features so clip and keep. 1 One, NorwayaStreet,oBorston15,1 Mase rosy Name ) street lAo,.• { -3 Zone.., State 0 ('Tease. sero! sample copier ! o/ Tbc Christi, n Sofa e ! broader, es ) ❑Noma send a on0•n,o0lh ! sri.oi subseribtisa, I ea- dose $T• �l 5x & 3x Shingles Electric Fencers, Fence ,Wise. Cedar and Steel Fence Posts Gates • Grass Seed, Seed Corn, Garden Seeds Fertilizer, Ceresan C'O ^ OP FEEDS Chickstarter Growmash Laymash Hatchmash Pigstarter Hog Grower Sow ration Dairy ration WESTERN GRAIN AND CHOP Finns Minerals & Tonics Reduced Iron, Rex 'Wheat Germ 011 Universal Milkers & Parts Sea forth Farmers Co-operative Phone 9 Green Sprouting Of Seed Potatoes In order to promote the early growth .of potato crops and assist in the establishment of thrifty, vigor- ous and uniform stands, many potato growers have found by experience that it pays them to green sprout their seed potatoes, says R. E. Good- in, potato fieldman of the Ontario Department of Agriculture. The process consists merely of moving their seed from cellars or Storages about two weeks previous to planting time. Selection is usually completed by that time, and the seed treated for such surface -borne di- sease as scab, blackleg and rhizoct- onia. Since treating seed. with most materials should be made preferably while potatoes are dormant, green sprouting for a period of ten to fifteen days after treatment and previous to cutting and planting is recommended, Spreading the tubers on a floor, not more than two or three deep, exposed to the light, both helps to dry the potatoes after treatment and also starts the sprout- ing which aids somewhat in cutting and hastens the come -up after plicntin;'. Too mire all' movement, too high a temparture, or greening longer than two weeks may result in excessive sprouting and shrinkage of tubers. That temperature should be from 60 to 70 degrees. By this process the sprouts pro- duced will be short, dense, full of colour and strong enough to with- s .,nt1 handling •;t planting tune. All tubers that do not have thrifty sprouts should be discarded, Green sprouted seed starts quickly when planted and is less subject to rotting than unsprouted seed. Tubers taken directly from cool .storages on warm days and planted immediately are often set back to such an extent that fields are very irregular and plants spindly, reducing yields per acre materially even with favourable cul- tural and growing conditions. Tabel Stock Not Suitable To Be Used For Seed Potatoes growers desiring to pro- duce crops free from bacterial ring rot disease should use every precau= tion against using table stock potat- oes, warns R. E, Goodin, potato fieldman of the Ontario Department of Agriculture. Futherinore, they would be well advised, he says, not to use any bags for their seed potat- oes that were used previously for potatoes, unless they have been thor- oughly disinfected, Many consuming markets through- out Ontario' have been largely sup- plied. during recent months by im- ported • table'., stock' from various areas of the United States. Potato crops in severan of these areas have been heavily infected with bacterial ring rot disease. Due to the very in- fectious and destructive nature of. this disease, widespread losses will result if growers are not careful to avoid further spread by means of seed, machinery and bags. Bags may be disinfected by soak- ing in a Formalin solution, of one pint in 25 gallon of water, for two hours. Likewise a solution of the some proportion may be used to spray, drench and soak machinery, tools and other articles that may have come in contact with the di- sease organism. Bacterial ring rot disease was first reported in Ontario in 1938. Marked progress has boon made by many careful growers in completely eradicating the disease from their farms. Howevere, further losses may be expected unless all growers rea- lize the serious nature of the disease. and use recommended greet cess says 'sir. Goodin, menesesassausasainggig CANADIAN POTATOES SHIPPED TO FRANCE The French vocabulary may soon be eepancled by three untranslatable North American words: Warba, Chippewa and fiatandin. These, to- gether with Early Rose, are names nd' C tnadian grown seed potatoes, a sample shipment of which the Dontin- Department of Agriculture is send- ing to France. At the request of the Northeast potato Producers' Re- search and Marketing Association (Socdete d'Etudes, de Vents et d'Achat ties Producteurs de Pommes de Terre du Nord -est), the Horticul- et e Division, Central Experimental r'arm, Ottawa, ha, just prepared a shipment of 10 pound each of these four varieties of potatoes. They wit be grown and tested by the Central Station of Plant Improvement (Sta- tion Centr•'tle d'Amelioration • des Plants) at Etoilt de Choisy, near Versailles, France. !lied S. Browne, assistant for. co- operative experiments, Horticulture Division, who has selected the seed potatoes and prepared them for ship- ment, says that he welcomes this re- quest from France as an opportunity to demonstrate to that country the superior quality of Canadian potat- oes, "Virus -free, high yielding, and • grown only in selected areas, Cana- dian certified seed potatoes are marketed only after being inspactad according to strict government standards" he said. Despite these high standards, Can- adian seed potatoes are not well known in France. Only in 1945 did France buy Canadian seed potatoes when it purchased a total of 279,- 328 79;388 bushels. The testing in France of this sample shipment may eventu- ally lead to further orders, said Mr. Browne. Canadian farmers axe indebted to France for the parent stock of prac- tically all vegetables except potatoes. Yellow celery, radishes and broccoli are only a few of the Canadian - grown vegetables originated by French horticulturists, he said, THESE POTATOES ARE NOT FOR SEED 'Considerable quantities of pota toes are being imported into Canada from the "United States tagged as "War Approved Seed" 01' "Seed Po- tatoes—Not Ceetifiecd", ,Such pota- toes do not qualify for ,seed pur- poses unposes in Canada and their sale is contrary to the Destructive lased and. Pest Aot of Canada, states the Dominion Department of Agricul- ture. n an Fos Sale ads, 3 weeks 50e. ANNUAL FLOWERS (Experimental Farms News) While it is true that flowering perennials make a splendid showing during the early spring and summer, annuals play a part all their own in both the small garden and large estate: Where no perennials are planted, they are a quickly available:" m `• source of bloom, both for cut flowers THE MIXING BOWL r border may be temporarily filled in by ANNE ALLAN with annual flowers and the attract- Hydro Homo Ee•eom:p iveness of a border may be prolong - e y t e addition of some annual flowers which continue their bloom- ing period past the time of year when most of the perennials with striking colours have completed flowering. Most annuals are easy to grow. For best results the plants should be well grown in a greenhouse or hot- bed, pricked off once into.flats and then set outdoors early in June. By this method, it is possible to pro- duce sturdy plants that will start to bloom soon after they are set out. It also makes it possible' to get bloom from those types of annuals which require a long period of growth before blooming, Chief among the latter are snapdragons, the seeds of which are - usually sown in late March. Many annual seeds may also be sown directly where they are to flower and a nice show of bloom secured late in the season. At the Fredericton Experimental Station, states R. G. White, the growing of annuals has been carried on for many years with excellent re- sults. In the process, many types have been evaluated until at the present time, the work has been con- fined to those types and varieties which experience has shown will un- der our conditions produce a blaze of colour every year. Chief among these are numerous varieties of spendid snapdragons and a selected group of Phlox drummondi, stocks, petunias, marigold, salvia and zin- nias. Taking a lesser, but important, place are braehycome, celosia, cle- ome,-cynoglossuen, eentaurea, cos- mos, balsam, pansies, salpiglossis, lobelia and a few others. Cleome is a newer introduction that will sur- prise anyone with its vigour and beauty and which continues to bloom right up until frost cuts it down. It would also appear that the actual la- bour required to prepare land, pro- duce the plants and care for annu- als, is but little costlier than for the care of a perennial border of the same size. and for show, Gaps in the perennial Preparing Wool For Marketing With the release approaching •Government control in the market- ing of wool, sheep producers will re- alize the importance of marketing a well prepared product. In past years there has probably been no farm product so neglected in its preparation for sale than that of wool, says J. A. Telfer, in charge of Sheep and Wool Production, Do- minion Department of Agriculture. In order to realize top market value greater attention to the removal of the fleece from the sheep and its 'preparation is necessary. Canada's wool clip is marketed in competition with the world's best and nothing short of the best possible effort on the part of those who raise Sheep in Canada should be made in the pre- paration of wool. Shearing on the farm should take place previous to the release of the Poets to spring pasture so as to avoid heavy encumbrance of tags. In the case of unavoidable delay in shearing until after seeding time it is of advantage to tag or crutch the flock previous to its going on past- ure. Crutchine is the removal of wool from that portion of the sheep tthich lays between udder and tail. The portion removed, if clean or free from manure may be stored and dis- posed of as dean wool nether than that of tags and so that it may re- turn to the producer from 15 to 20 rent, per gonad over that -of tags. The sheotinc place may urefet'ably he the dense floor of the barn or a place free from straw, chaff, seeds, dust or other sebstrinees whedi :night easily elin:t to the new shorn fibre. The sheep should he handled gently and with proper shearing technique the fleece may he removed with ease an1 sat reasonable time. The fleere anav he laid on a clean pi•tcc flash side down ---the hairs' clipping, from kgs and face also chaffy seeding• and burry portions removed previous to rolling and ty- ing, In preparing: the fleece for tying turn one third of the fleece over the top onto the second third anti then turn once again placing the two thirds on top of the last third or farther side of the fleece. When this has been done then roll from both ends to the centre and tie with paper ]tetwinmp.e. Never use binder twine " or Sheep shearing and wool prepara- tion schools are shortly to be held at the places noted. Central Experi- mental Farm, Ottawa, May 2nd and 8rd: Ontario Agricultural College, Guelph, Ont„ May 6th and 7th. tANADIAN HORSES INVADE FRANCE H visitors to France in the near future see outstanding draft horses at work on thousands of farms, the probability is the horses will be from Canada. Last year France bought, principally in Western Canada, about 650 well broken draft horses, chiefly Percherosn and Belgians, from three to eight years old, keigloing 1,300 pounds and upwards. A France purchasing mission is in Canada buying several thousand more horses of the same eottfos ina- tion, but weighing not less than 1,500 pounds f.o.b. Montreal. So far about 1,400 have been shipped in 1946 and by the end of the year. it is expected that total of about 20,- 000 will have landed in France. Pricey for the horses bought, most of which are from Western Canada, run from 0110 to $165 each f o b Montreal. Hello Homemakers! This column is written in reply to the many; re- quests concerning the preparation and cooking of fish, In spite of the scarcity of canned fish, supplies of.., fresh or frozen fish ase available. Don't be critical of the frozen fish. Freezing preserves the fresh flavour and enables you to store it `in the. freezing unit of the electric refrig- erator until you wish to cook it. When cooking frozen fish, the best results are obtained if it is allowed to thaw sufficiently to cut into steaks. Allow a few minutes longer cooking frozen fish—about eight minutes extra baking. Before we discuss ways of prepar- ing fish, may we remind you that it is important to know which kinds are fat and which are naturally lean, especially when the diet is low in fat. The common fish containing oils are: herring, mackerel, salmon, smelts, whitefish, mullet and haddock. Lean fish are: bass, bluefish, cod, flound- er, halibut, perch, pickerel, pike, lake trout and catfish. Oil fish are best for baking; dry or lean fish re- quire fat and re - vent the skin from some or stick- ing. moisture to *. * * Methods Of Cooking Fish Baking Whole Fish: Split the trim- med fish down the backbone so that the fish will lie flat. Place in oiled baking pan skin side down. Sprinkle with salt. Cover with finely prepared bread crumbs, sprinkle with milk: Bake in an electric oven of 425 de- grees for 15 to 30 mins, according to the size of the fish, A 3 -pound fish requires 15 to 30 mins. and a 6 -pound. fish 25 to 30 mins. If the fish becomes too brown before cooking period is up, reduce the heat. * * * Baked. Whole Stuffed Fish: Fish to be stuffed should weigh 3 to 5 pounds. Clean, scale and remove the head and tail if desired. Sprinkle with salt inside and out. Stuff and sew. Place in an oiled pan and bake in an electric oven at 400 degs. 12 mins., then reduce heat and bake 30 to 40 mins. according to the thick- ness of fish. Allow 10 mins. for each pound up to 4 pounds and 5 mins. for each additional pound. Sauteed or Pan -Fried Fish; This is a quick method of cooking fish. Small or medium fish are best for this purpose, --large fish should be cut into pieces for serving. Roll in salted Hour, cornmeal, or fine crumbs. Use enough cooking fat or oil to completely cover the surface of the pan. Heat oil until hot but not smoking hot, brown fish on one side, turn and brown on the other. Fish is cooked when easily pierced with a fork. Fried Fish (deep fat): This meth- od requires acpan one-third full of oil, therefore only specific inquiries will be answered. Boiled Fish: Whole fish may be boiled, but it is more satisfactory if cut into servings. Dried or leanmeat Pell are best for boiling. Servings ure put on a pie plate and placated in. a saucepan over which is poured one quart of water containing 3 thspe. vinegar, 2 tsps. salt. (A quart of houllion is a good substitute for vin - egos' solution.) Melt is boiled for 5 tains„ then simmered far 6 to 10 mins. depending on the thickness. The liquid is used for making sauce thicken and season with onion. pees! ey, mushroom, cheap: 1 egg, ton?ato or spice' sea- as capers. `teamed Fisit Pier»s of dry insetted fist: are rl01 d t,nder in a steamer, .11owine• l0 t.) 1' 111119, not peens/. Sauce is the finishing tone!: Incithis dish, too. TAKE A TIP Fe:,tuee vettase cheese as *it etittc�> lecotm>anicd by inked hut:; toes and browned slat 'lips, There :ire countless ese dishes: poached. scrambled, curried. fried, cooked -in -shell, staffed, baked in .try, fried in deep batter, souffles, omelets, fondues, and variations of these. Dried beans and peas are protein foods too. Thick Soup seasoned with a small ailment of onion and celery rounds out a meatless dinner. Our monsters were grateful for boiled dried vegetables seasoned with a dash of cayenne. Milk and cheese stake a simple casserole the mainstay of any meal. If your oven does not keep a con sunt temperature, make a cream sauce of whole milk in preference to homogenized: this will prevent a curdled looking scallop. Vegetables are in ample supply. It is easy to provide a vegetable Piet() of three or four varieties, but smothering each mound with butter just can't he done those days. Here's what to do: drain off the idmidd from a can of beets. heat to boiling and stir in ttvo tablespoons of flour mixed to a paste with water, add 2 tbsps, vinegar and 8 tbsps. brown sugar to make a good sauce. Canned peas are delicious heated to simmer- ing immering point in their juice in which a , bag containing a half teaspoon whole spices has been steeped. Tn the water from a tin of cut beans we slice two to three thin pieces of orange , . Of course, cheese flavours any vege- table if it is melted (not cooked) on top of a precooked casserole , And concentrated cream soups are. about the easiest way of enriching any meal, Want and For Sade Ads, 1 week ?