HomeMy WebLinkAboutThe Herald, 1914-08-14, Page 6NOTES AND COMMENTS
On the same morning that the
(posters of the Boston Chamber of
: Commerce "Safety First" gain
'amigo announce that 98 per cent. o
all accidents are preventable, th
newspapers tell .a pathetic story it
11ustra•tive of this fundamental
truth. A woman and three child-
ren are in a rowboat. A young wo-
man swimming nearby attempts to
get into the rowboat with them and
they all drown. And yet the clergy-
man who .attends the (funeral will
probably speak of the "dispensa-
tions of Providence" and the
chastening hand of the Almighty,'
f
e Forage Crops For Swine.
Owing to the high prices ;of
grains, the production of pork with
grain alone is not nearly so profit-
able as it once was. It takes five
or six pounds of corn in dry lot
feedings to make a pound of pork.
With corn worth around 30 cents a
bushel and hogs :selling abfive or •
six, cents it was possible to make
money by feeding in dry lot, writes
Mr. L. Weaver, When corn is
worth around GO cents, however, it
is readily seen that profits from
feeding hogs are . reduced materi-
ally unless a cheaper way of pro-
ducing pork is practiced. Results
of extensive investigations hi many
sections of the United States indi-
cate clearly that pork can be pro-
duced most cheaply by feeding
grain in combination with forage.
The kind of grain to feed depends,
of course, upon the forage crops.
In general, when the forage is a
legume, such as alfalfa, clover, cow -
peas or soybeans, straight corn is
the gra,in to use. With non -legumi-
nous forage, such as bluegrass, rape
and oats, sorghum or rye, corn
should be supplemented with lin-
seed oilmeal, the ration being six
parts corn to one part oilmeal.
While the kind of grain to feed is
important, the amount of grain is
of equal, if not greater importance
in determining the economy of
grains. It has been demonstrated
at different experiment stations
that the 'best forage crops are little
more than a maintainance ration.
If gains are to be obtained, then,
it is necessary to feed some grain
in addition to the forage. The great-
est economy of gain through the
use of forage is obtained when i%
to two pounds of grain are fed
daily for each 100 pounds of live
weight. The best general rule,is to
feed enough grain to cause the hogs
to make a daily gain of three
fourths of a pound for each 100
pounds live weight.
Where alfalfa can be grown suc-
cessfully, there is probably no for-
age crop that will give +better re-
sults for swine feeding. An acre
of alfalfa will pasture, during the
grazing season, from ten to twenty
shoats. The important point to be
observed is not to pasture too close-
ly, Best results are obtained by so
pasturing that one or two cuttings
of hay may be taken off the field
during the season in addition to the
amount foraged off by the hogs.
Red clover probably ranks next
to alfalfa as a forage crop for
swine. It will not feed so many
hogs per acre and does not furnish
pasture for so long a period as al-
falfa. It is, however, one of the
.best forages. In pasturing the
clover, care 'should be taken not to
turn the hogs in on it before it is
ten to twelve inches 'high and it
should not, at any time, be pastured
too closely.
Rape in which has been sown a
few oats, makes a most excellent
forage crop. It is a rapid growing,
succulent crop and hence it is well
adapted for swine pasture. Good
results may be obtained 'by sowing
five or six pounds ahead of the drill
and then drilling in one half bush-
el of oats. Stix to ten pounds of
clover sown at this time is also
good to add to the mixture. The
hogs should not be turned onto the
rape pasture until fourteen to eight-
een inches high. Iif not pastured
too closely and the season is favor-
able it will come on again thus fur-
nishing pasture for a long period.
Sun uicrtime Dairy Rations.
By feeding the cows well during
the summer, we have many points.
to be ,considered.
Each pasture lot will keep a
greater number of cows in prime
condition and .profitably, The pas-
ture land will not deteriorate in
value as it would if overstocked.
We consider what the cows that
are kept in excellent shape through-
out the . summer months by supply-
ing them with both .grass, and dry
rations will not consume such a
large quantity of either as they
would :if fed on a single ration of
grass.
When winter feeding sets in the
cows will have become more thor-
oughly accustomed to eating grain
and roughage and there will need
to be no change in the feeding —
jest a slight increase in the span
tity with no bad effects brought on
as is usually the case when. the
Change of feed is made from grass
to heavier rations.
On tit Farm
It is ungracious in a time of sor-
row sometimes to speak of realities.
but there are courses of conduct so
utterly foolish that a newspaper
fails in its duty not to bring the
example squarely to the attention
of its readers who mightperchance
be equally careless or uninformed.
There is a science in safety, as
well as in everything else in the
world. People oan learn how to
handle gasoline and gunpowder
safely, how to climb scaffoldings
and cross railroad tracks, and do
other things safely. This is the
merit of the "Safety First" move-
ment. It is a teaching campaign.
It should .accomplish something,
Parents and teachers ought to re -
enforce its lessons. The laws of
gravity are a reality in this world
of ours. which all the children
should learn at their earliest op-
portunity.
One of the physicians addressing
the delegates of the Institute of
Homeopathy at Atlantic City, N.J.,
said that if those who had reached
maturity would eat less they would
live longer. This is not a new or
startling axiom, but it is a .good
thing to have it repeated by one
whose duty and experience gave
him the right to speak by authority.
The physician who made this de-
claration also urged the establish-
ment of a Bureau of Dietetics for
the purpose of studying the rela-
tion of food to 'health and disease.
It would be well if people gener-
ally were to pay more attention to
this important subject. We hear
a great deal about the evils caused
by .drink :but not half enough con-
cerning the effects of overeating.
It was pointed out at one of the
meetings that .medical science has
concerned itself greatly with. the
problems of infancy and childhood
and has not given •sufficient atten-
tion to the problems of maturity.
Nearly everybody realizes that less
food is needed after reaching ma-
turity than during the younger and
more active years, but most per-
sons continue to eat as heartily as
when young.
The doctors deserve credit for
calling attention to this fact, al-
thaugh by so doing they may be de-
priving themselves of . part of their
practice.
Ilome Helps.
Scald new brooms in hot suds to
toughen the fiber.
If your window glass is lacking in
brilliancy clean it with a liquid
paste made of alcohol and whiten-
ing. A little of this mixture will
remove specks and impart a high
lustre to the glass.
An effeotive way to prevent books
from becoming musty and possibly
mouldy in moist weather is to place
a few drops of oil of lavender and
Canadian balsam in a back oorner
of each ;shelf. This will not injure
the bindings of leather books as
sulphur compounds do, but helps to
preserve the bindings, The two
substances are easily obtained,
Open the cellar windows and let
in all the fresh air possible, After
the cellar is well aired give the
walls a. goat . of whitewash, as the
lime is a great purifier. To make a
solution. for a cellarwall take one
gallon of unslac'ked lime and slack
with ..bot water ; thin to the con-
sistency of cream; add two • table-
epooni.als of salt to the mixture, and
apply to the wall with a whitewash
brush. Legit dry thoroughly, and
apply a second coat. It will harden
,and'; be almost as solid as cement.
Place a boa 'of lime in the cellar to
keep it dry, renewing as occasion
demands. -
CHANGING . YOU1t NAME.
May Be Done lay Process of Law in
Great Britain.
Many schoolboys have suffered
torture from the teasing of their
Princess Margaret of Connaught in Swedish Garb.
Princess Margaret of Connaught and her husband, the Crown
Prince of Sweden, at the innauguration of the Centennial Agricul-
tural Exhibition at Malmo. On that occasion Princess Margaret,
dressed in Swedish national costume, received a procession of 1,000
peasants wearing the local costumes of every part of the country.
companions consequent on the pos-
session of a weird name. Later on,
teasing passes to grownup chaffing,
but the change of method does not
render the martyrdom more accep-
table. It may be news to, say,
Absalom Well -beloved, that he can,
without any legal formalities what-
ever, change the whole or apart
of his name.
He must not do it for the pur-
poses of fraud or to deceive others
—that is all. He will not be able
to escape liabilities incurred as
" Wellbeloved, but, • on the -other
hand, he would not forfeit a:legacy
left to him in that name, However
long he has shed it. The usual way
of affeoting a change in one's name
is by "deed poll," which costs Ns:,,
and by advertising the change in
the Press, selecting two local pa-
pers, and ageneral paper of wide
circulation and repute.
A Royal license to adopt a par-
ticular name can be applied for,
and costs £10, but if you have been
left money or property with the
condition that you change you
r•
name, then the stamp duty on the
license is £50. London Answers.
CONGBNLI.L WORK
And Strength to Perform It.
A person in good health is likely
to have a genial disposition, ambi-
tion, and enjoy work.
On the other hand, if the diges-
tive organs have been upset by
wrong food, work becomes drud-
gery.
"Until recently," writes a `'est-
ern girl, "I was a railroad steno-
grapher, which means full work
every day.
"Like many other girls alone in
a large city, I lived at a boarding
house. For breakfast it was mush,
greasy meat, soggy cakes, black
coffee, etc.
"After a few months of this diet
I used to feel sleepy and heavy in
the mornings. My work seemed a
terrible effort, and I thought the
work was to blame—too arduous.
m
"At hoe I had heard my father
speak of a young fellow who went
long distances in the cold on
Grape -Nuts and cream and nothing
more for breakfast.
"I concluded if it would tide him
over a, mornings heavy work, it
might help sine, so on my way home
one night I bought a package, and
next morning I had.' Grape -Nuts
and milk for breakfast.
"I stuck to Grape-Nuts,and in
less than two weeks I noticed im-
provement. I remember I used to.
walk the 12 blocks'tobusiness and
knew how good .it ;was simply to
live.
"As to my work—well, did you
ever feel the delight of having con-
genial work and the strength to
perform it$ That''s how I felt. I
truly believe there's life and vigor
in every grain of Grape -Nuts."
Name given by Canadian Posture
Co., Windsor, Ont. Read "The
Road to Wellville," in pkgs.
"There's a Reason."
Ever road the above fetter- A new ono
appears from time to time. They are
genuine, true, and full of human interest,
eravaseessaareeekaawaeassas
HOME
Jelly Recipes.
Cresta di Leche.—Heat one and a
half pints of new milk over a slow
fire with the the thinly pared rind of
half a lemon. Beat a whole egg and
the yoiks of three more till light,
then mix in two ounces of sifted su-
gar and four tablespoonfuls of dried
and sifted :flour rubbed smooth
,Ali two or three spoonfuls of the
:' milk. When this is aII blended
•strain it into the hot milk just as it
reaches boiling point and stir it to-
gether over the fire, without allow-
ing it to ,boil, until it ,thickens and
"drapes' the spoon. Have ready a
layer of ratafias and macaroons
mixed at the bottom of a. deep glass
dish soaked with half a wineglass-
fu'1 of brandy or so of essence of
vanilla. Strain the hot mixture
into this and strew ground cinna-
mon over it. Let it stand over
night to get perfectly cold, then
serve either plain or with whipped
and sweetened cream flavored with
brandy served separately.
Yellow Custard Jelly.—Put one
pint of milk in a. pan with one-half
an ounce of leaf gelatine, dissoIve
the gelatine in the milk, letting it
boil up, then add two olan.ces of su-
gar and when the milk has cooled
a little and the sugar is dissolved
stir in the beaten yolks of four eggs,
taking care however not to lett the
mixture boil; flavor withb'vanilla
and when nicely !thickened pour into
a border mould and leave till set,
when you fill up the oentre with iced
gooseberry fool For the goose-
berry fool stew very slowly one
quart of green gooseberries, after
topping and tailing them, with half
a pound of sugar, three or four
strips of finely pared lemon peel and
just sufficient water to prevent their
'burning. When tender rub them
carefully through a fine sieve (ad -
cling a drop or two Of vegetable
green coloring, but be careful with
this), and a wine-gdas;s of mares -
chino liqueur syrup, a squeeze of
leucon juice and half a pint of stif-
fly whipped cream (or failing this
use custard) : and either freeze in
a freezer or pack into a tin, cover
drown tightly and bury in ice and
freezing ;salt for some hours. The
fool must be stirred up ,from the
bottom and sides occasionally to
make it set evenly and smoothly.
Any fruit can be prepared in this
way,
Orange Cheesecaltes.—Roil the
thinly peeled rind of four oranges
in water to remove the bitter taste.
When tender pound up ;with half a
pound sof sugar, four ounces of but-
ter and the yolks of six eggs. Peat
the mixture well and add the inks
of the oranges; should. the oranges
be large only use the juice of two.
Have ready some ;small patty pans
or two large "ones, line with puff
paste, . put in the 'mixture and bake.
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TORONTO
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gees, etc.
Vegetable Soups.
There is an awful sameness usual-
ly to. our mixed . vegetable soup.
Here are some recipes which sug-
gest many variations of this old-
time standby.
Vegetable soup with stock is made
in this way : Measure a teacupful
each of chopped cabbage, parsnip
and turnips an'd a cupful and a half
each of onion, oarrot and celery.
Put these chopped vegetables in a
soup kettle and add a quart each of
stock acid water. Simmer untilthe
vegetables. are tender and -then add
a cupful of canned tomatoes and a
tablespoonful of chopped parsley.
Flavor. with a teaspoonful of salt
and half a teaspoonful of pepper.
Serve very hot.
Another vegetable puree, of which
stock is an ingredient, is made in
this way : Boil .slowly until tender
in .stock enough to cover half a cup-
ful each of chopped potatoes, leeks,
onions, carrots, parsnips and tur-
nips. Then add salt, pepper and
other seasoning to taste and rub
through a sieve. Melt four table-
spoonfuls of (butter over the fire,
and when it (bubbles, add a table-
spoonful of flour. Gradually pour
on the puree and stir over the fire
for four minutes. Then reduce the
heat and add two well beaten eggs
miked with a little milk. Serve
with croutons.
One recipe for vegetable soup
without meat stock is this: Boil
three quarts of water and add to it
a cupful of chopped onions and the
same amount of minced turnip and
minced carrot, four cupfuls of
shredded cabbage, a chopped leek
and two tablespoonfuls each of min-
ced celery and minced green pep-
per. Boil rapidly for 12 minutes
and then simmer gently for an !hour.
Then add two tomatoes, or two
cupfuls of canned tomato and two
cupfuls of raw potato sliced. Cook
for another hour and then add two
'tablespoonfuls of butter, two or
three teaspoonfuls of salt and some
pepper. Do not put the cover
closely over this soup at any time
during the cooking.
Another recipe for vegetable soup
without meat stook is this : Chop
a ,bunch of celery, .a sweet potato, a
parsnip, a turnip, two onions, a
carrot, a white potato and a sprig
of ;parsley. Add' a little thyme and
simmer with seven pints of water
until the vegetables are tender.
Rub throughthrougha sieve and return to
the fire. Then add a tablespoonful
of butter, rubbed ;smooth with two
tablespoonfuls of flour and added
first to a little of the hot soup. Stir
over the fire for five minutes and
serve.
ed for merin- When ironing, have a number
coat hangers upon which to
p}�l
letr
waists, children's dresses, etc. dug
When serving apples whole on tilt) f'
table, polish them with olive oil. flo'i
Meat should be removed from thio
paper as ;soon as it comes from ;Pmt
market, otherwise the paper w t'Tai
absorb some of the juices.
(household (dints.
If you wish fish to be crisp, do not
cover it 'while cooking.
av
A spoonful of kerosene put in —or
the clothes boiler will make tli 'her
clothes white and sweet. There wiluI'
be no odor of ,the kerosene when OA b'
clothes are dried. t)an
Several thicknesses of disks cu has
from the good portions of the kibch'' n I
en oilcloth make excellent mats r
Put under the flower pots in th
various windows.
In summer food must be carefull
watched or it will spoil. Iif the mil
bottle stands on the doorsteps
minute too long, the milk niay turr
sour.
A little vinegar added to water i
which vegetables are washed wil
prove effectual in removing the dir
and insects, Salt will do the sam
thing.
To insure a perfectly ventilate
house, is .to open the windows i
each room in the house, both to
and bottom, for a suitable perio
every morning, and remember th
it is easier to cheat a house that i
not full of vitiated air.
After •tihe carpets have been beat
en in the open air and relaid wip
the surface with a Olean flannel tha
has been wrung out of warm wate
softened by the addition of a table
spoonful of liquid ammonia to th
pint. As soon as the flannel is •soil
ed rinse it,and when the whole car
pet has been treated set the windo
and door open to get a draught, an
avoid walking over the carpet unt
it is quite dry.
Dark rooms .bring depression
spirits, imparting a sense of co
finement, of isolation, of powerles
nese, which is chilling- to energ
and vigor; 'but in light is goo
cheer. Even in a gloomy haus
where walls and • furniture a
dingy and brown, you have but
take down the heavy curtains, ope
the window, let light ,stream in at
gloom vanishes, and care and sae
ne.ss flee.
Hair brooms last longer if tlr
are kept Olean. They are east
cleaned on washing day after t
la.st 'lot of clothes has been tak
from the copper. Some of the w
ter left over should be cooled by t
addition of clear, cold water, a
the broom shaken up and down in
until all the dirt is removed. On
account must the broom be left lo
in the water. When lifted from t
water it ;should be rinsed in c
water in which salt is dissolve
and when shaken as dry as possi
it should be stood in a dry nia
with the head upwards until it qui
dry. The handle should be ecru
bed each time the broom is washe
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Do you say decisively :
5-1b. Package of REDPATH Sugar's
or "A 20-1b. Bag of REDPATH", and
—get a definite quantity
—of 'well-known quality,"Canada's best"
—clean and uncontaminated
—4n the Original Packagb ?
Or do you say, thoughtlessly:
"A quarter's worth of Sugar", or
"A dollar's worth of Sugar", and get
—an unknown quantity
—of unknowu.quality
—scooped out of an open barrel
—into a paper bag ?
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Extra Gan ailed SU
CANADA DA SUGAR REFINING CO" LIMITED,
MONTREAL
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