Loading...
HomeMy WebLinkAboutThe Herald, 1911-09-08, Page 7LETTERS OF A SOH 0 THE MAKING TO MS DAD. - II. —BY REX McEVOV ,[Mid. McEvoy will write for this paper a caries of letters from the west. They will appear from time to tine un- do' the above heading, and will give a picture of the great Canadian west from the standpoint of a young Ontario man going out there to make- hisway. These let- ters should be full of inte.eat for every Ontario father.] Calgary;. Aug. 27th, 1911 My near Dad:— . Since I wrote you from Winnipeg I • . have left the prairies behind me. To- day. about forty-five miles before reach- ing Calgary, I had my first sight of the Rocky Mountains. They lay low along she Western horizon,like clouds. The q zhr may you could tell they were not clouds was because they did not change 'heir shape. On the prairies I saw In- d:ans, /seeking very civilized with their 'Bain . waggons, cowboys, and mounted pgeieeu en, but I must tell everything in fits turn. Before I go any further, I want tO ask you to be sure to send me tho 1eewspaper from home. I feel Just 'like ) ill Dodson, • whom "I 'met in Winnipeg. He wastelling me that whenever he got a paper from home, it was;,just like meet - lag .all old friend, because it told him all about the folks he lthew. His --fattier gave him a subscription for a year as a Christmus present, and he said he couldn't have had anything that would have pleased him more. If I decide to day out here, and anybody at home id)yuld want, to give me something for Cllirietmas, they might think about this. 3Jbn't wait till Christmas to send me the paper, though, please, Say, Dad, if you saw the threshing machines that were round the railroad l;idings at Winnipeg waiting to be ship- ped to the prairies you wouldn't wonder that people in the west boom their coun- try, These machines, loaded on flat cars, or 'standing like batteries of guns wait- ing to be shipped, reminded me of the South African war pic ptres of shipping guns and ammunition ter the front. There is just as much hustle here. At the sta- tion, all along the line, are more ma. bhines waiting to be uuloaded, and empty box cars are being collected on the sid- ings to move the crop out, Everybody ieays that it is to be a bumper crop this year, and bigger than ever before, What you can see from the train certainly looks good, They have got cutting well under way now. It's funny the way the towns out west advertise. You frequently come to towns where sign boards have been erected at the stations telling of the advantages the towns have to offer settlers, Back at Port Arthur they had an attractive little one-story brick building, what is called a kiosk, which is a bureau of in- formation. At Fort William there was a big sign: "Fort William .the Pulse of the Dominion: the bulk of East and West traffic passes through this town." There is another big sign there, but there is so much crowded on it, and the print ,was so small that I could not read it from the train. Indian Head is another place that advertises in this way. On one side of the traek is the . sign: "In- dian Bread, Saskatchewan's Beauty Spot. Good land $20 to $50 per acre." Across the track on the other side is a sign which reads. "Dominion Government forest nursery, 480 acres, one mile from towns Distributed annually, 3,000,000 trees free to settlers. Visitors can inspect at any time." You would think that if these towns wanted to advertise they would do it in Ontario papers. Of course, thousands of people read the signs by the railroad track, but by the time they see them they have tickets to their des- tination and are not likely to stop off. Out from Winnipeg the country is as flat as a table, and the horizon is as straight as the edge of a ruler. It sur- prised me to find out that between Winni- peg and Portage La Prairie, which is fifty-six miles west, there is a rise of 300 feet. Portage has a population of 7,000, and is quite a town, and one of lelanitoba's principal grain markets. There are elevators there, of course, and from ,there west for a long way there' are elevators at all the stations. There - will be two or three elevators at each station, belonging to different companies. To a new -comer from Ontario these o}e- vators, so many of them, ale strange, and they are all the more noticeable because the country is so fiat and there aro no big trees. The elevators can be seen for miles. • , At Brandon I laid eyes on ,the first Neethwest Mounted policeman X ever saw. They wear red coats, just like those of the dragoons we saw in Toronto, and cow -boy hats. It is said that the red coats were made part of the uniform of the police by Sir John Macdonald because the Indians among whom the police had their most difficult work always looked on the soldiers of the Queen as their friends. A red -coat would be trusted where anyone else would meet only dis- trust and suspicion. The most promin- ent building, from the Brandon station, is a seed warehouse, and this is another indication of the character of the West. And the fact that they go in for agri• culture wholesale is shown by the adver- tisements to be seen offering "plowing engines" for ,sale. The plowing is done by engines on the big farms. Out on the Prairies I saw great big galvanized iron tanks, which I thought must be for hold - lug gasoline for running the plowing en. gines, but a manon the train said that these were portable granaries into which the grain is put as it is threshed, until it can be taken in to the elevators. My, the prairies aro lonely. You can look from the train window and 'get a wide sweep for miles and melee, and per- haps there will only be one house in the whole landscape. And there are no fences to show that anybody has made their home there. Tho rail fences, such as we have about the old place, you never see out here; wood is too scarce. Why, the only place about which there was a fence in some of the towns was the lumber- yard, and this was surd to be protected with a high fence. Wood is so valuable that they say people lock their kindling, in safes- before goiug to bed. By -bye for the present. Your loving son, A SAFE INVESTMENT BONDS ¶.A bond offers to the investor a safe, sane, and profitable investment. ¶. Safe because it is a first mortgage on the en- tire assets of the corpora- tion issuing the bond. ¶ Sane because bonds are saleable at any time. ¶ Profitable because they pay a higher rate of interest than any other investment that ' offers equal security. g We would like to send you our literature on bonds as investments, just send us your address, it 'will not cost you any- thing. YAL4 SECURITIES CORPORATION LAM t're° BANK OF MONTREAL. BUILDING YONGE AND QUEEN STS. • TORONTO MAKING SAFE INVESTMENTS "YIELD" ON BONDS DEPENDS ON TIME: BOND HAS TO RUN BEFORE MATURITY. Explanation of This Important Point- of Great Importance -Not Like " %oohs Which are Never Ronaid and Therefore Time Not Considered in Reckoning Re.•, turn—Same Interesting Illustrations, (By "Investor") In the first of this series it was shown that "distribution of risk" is an import- ant principle of investment, It is a very simple one, however, involving no very' confused ideas, There is une+Ater prince, ple to be borne in mind when making in-; vestments which is of no less importance, bet it is, however, considerably less ole viuus to theeo whose investment expeij 0lice is small—and even to many who should understand its actions thoroughly. -- This is tho principle of investment" "in accordance with actful requirements.' Not long ago a flnanoial paper stated, quite correctly, that a high return on an investment should always be looked upon with suspicion. This, however must not be taken to mean that such a stock as Dominion Bank, which pays 12 per cent. per annum is decidedly past the danger mark and should be avoided. Of course, the person whofigures this out in this way quite misses the point. "The rate of income" or "return" on an in- vestment depends on the rate of . divi- dend, to be sure, but it is quite a dif- ferent thing altogether. For example, ,take the case of a stock paying 12per cent. Tho investor will have to pay at least $200 a share for this stock. But the dividend is figured on the par—or face—value of the shares, which is 1;100.. Therefore the return on the $200 inv moat is $12 per year, or hundred invested—that is, 6 This is what was referred to vious article, when "rate of . income" given as one of the points—the se in importance --to be considered in oho an investment. Now, in the ease of stocks, as we above, this is a very simple matt understand. When we consider b however, there is considerably- -icor be taken into account,. Anyone who has ever bought bonds. sometimes wonder why tea differe sues of the bonds of some particular. sell at quite different prices. Th, curity is exactly the same, the rte interest identical; .the only di probably, Is that one bond able in ten years and the' ty. .It is this last fes$, the price. What differe make? you ask. Suppose a 5 per cent. 81,000 bora ten years to run sells at 1081.4.• owner will receive $50 a year on a vestment of $1,082.50. In such cir stances a stock—which is never rept would net the investor about 41.2 cent. Tho bond is different, bow The investor pays $1,082.50 for the b which in ten years is paid off at $ So he must cavo enough out of hi come each year to,replace the 882.50 pital thus lost. That is to say, be lay away in each year of the ten w his bond has to run, the sum of 'C which, at• compound interest, will amou, to the $82.50 by the time pie bond In, tures. Therefore, the investor can on consider $43.30 of his annual interest $50 as legitimate income,' and, dividin $43.30 by $1,082.50 we find that this amounts to 4 per cent. on the cum of $1,082.50 invested. Therefore, a, 5.per cent. bond, with ten years to run, selling at 1081.4 "yields" 4 per cont. Remember, the amount returned is, of eourse great- er than 4 per cent., but, the half of 1 per cent. in excess of that rate is really re- payment of a part of the invested ea- pital, in installments. On the other hand, where, a similar bond sells below par, the process is re- versed. For example, a 4 per cent. bond selling at 90, with ten years to run, 'yields" the investor 5,3 per cont„ where- as, a 4 per cent. stook selling at 90, re- turns but 4.4 on the investment. The reason, of course, is this: In tenyears the bond is repaid at par of • $1,000 and cost but $900, therefore, to every $40 of interest must be added the part of that $100 profit which will be received at the time the bond is repaid, and of which, in the "yield" account is thus taken. So, in buying bonds or other forms of mortgage or debentures which are pay- able on a fixed elate, the element of time is a most important one. In such a case the "rate of income" is not as simple to estimate as is often supposed, as eve have just soon, Bond dealers, of course, do not have to bother working out these details, for there are books of tables compiled in which the figures for all values, rates and times are given,and most bond dealers have a supply of small books of this sort whichthey supply to their customers. Indeed, in bond selling, in many loses,. bonds are sold on the basis of their "yield," and • the price not figured out until the transaction is completed. There- fore, it is necessary to understand how this is figured out before buying, or one may bo disappointed. For instance, a man might' buy Electrical Development FOR MAKING SOAR OF�"ENING WATER R M OV1 G PA 1 Tm °►' r NF .,C ING S cSo CLOSETS, DrAAlNS,ETC. LD F_VE R' WHERE RGFU50 SUf rvi T UTES under the impression that as they "yield" 6 per cent. his income will be 5:c587, or $52.20 a year, whereas as they are 5 per cent. bonds he gets but 050 on each thousand, as ho will have to wait till tlie' bonds mature, 2.2 years hence, for the $130, . which represents the addi- 1ti.anal $2.20 he expected and didn't get. The $130, of course, is the profit derived from buying the bonds for $870 and having them redeemed at $1,000. Don't forget, therefore, when reckon- ing the rate of income on a secai'ity to fii'td out -if it is a bond—how long it has 10 run. - a�>< D WA]i1%1 IN THE T CHOLA ia111em of Beating When Mercury is Q Degrees Below Zero. -inters in the Yukon terri- 'oom seven to eight months .g at least five of which temeter ranges from zero .es below. The larger buildings are frame, and of wood, principally soft $10 to $15 a• cord. Con different schemes have ised in order to take ad - of as much of the heating of a. cord of wood as pos- ives used here for heating are made of sheet iron and t.airtight heaters. In some see are purchased on the wnng cast tops and baser, re principally manufact- wson entirely from sheet JIM, 'meetom has been, to 2111 dire e to the.roof, tage of the heat be - through the pipe. It Or a local. merchant to .his to some extent. Sheet ,s from 2 to 4 feet in and from 4 to 8 feet in pith a, partition down the within a short distance of us, are now used. from the stove enters the drum on one side of the nd directly en the other e partition another' pipe is leading to the flue ; the ust consequently follow xi side of the drum and up in order to escape. The re it enters the ovum may t to permit the hand to rest While where it Ieaves the is barely warm, and when eke leaves the chimney it ,.dins very little heat. hese drums in some cases are . ed immediately next to the ,ce and in others as far as thirty fe?t distant, according to the size ef•the room. They -are also placed Til different rooms from that which c• rains the stove, and in some yes on the second floor. In this ,r a great heating surface is ob- ir, need and at least 50 per cent. more heat besides the distribution of the heat throughout the house, while the fire in the stove need not be so hot.. It has also added to pro- teation from fire, as the pipe is not hot where it goes through the roof. The one disagreeable feature is the collection of creosote, which formerly was largely consumed by the: intense heat of the smoke as it left the pipe. This has been over- conse by making the bottom of the drum drain toward a hole in the centre, permitting the creosote to run into a. pan placed below for that purpose. As much as from one to foto gallons of this creosote will collect in twenty-four hours, ac- cording- to the size of the stove. So far no use has been found locally for this creosote, with the exception of a, small amount used by garden- ers for ,the destruction of plant in- sects and worms. The drum being built within six inches of the floor, draw a. certain amount of the cold air from the floor ,of the room and carries it off. CANNING TANTS. Marshmallow Crean,—One table- spoon Knox gelatin, dissolved in cold Water. Add one cup boiling water afterwards one cup sugar. Beat whites of four eggs stiff. Then add gelatin and beat until stiff. Color, half with fruit coloring. After dividing the above mixture add to the colored part juice of one le- mon ; to the white part add one teaspoon of vanilla... Wet a mold and fill with alternate layers of white and pink. When cold serve l with whipped cream. knowledge as to when fruits and vegetables are to be expected, so that time and provisiun may be made for them. As the various cans and glasses have been emp- tied, if they have been washecl and covers carefully fitted before put- ting away, much annoyance and ex- pense will be spared. If the appe- tites of the family have been ob- served it will not be advisable to put up'much of the unpopular va- rieties. Kettles—which have never been used for any other purpose than preserving—spoons, forks, knives, skimmers, dippers, funnels, jelly bags, fruit press, strainers, scales, measures are all necessary imple- ments (others will be individually required) and should be in a state of perfect order and cleanliness. Have enough suitable jar's, cans, glasses, etc., with rubbers, tops, and covers at hand; plenty of para- ffin, labels, cloths for wiping and handling utensils, and the labors of the preserving season will not plunge you into nervous prostra- tion. Procure the best fruits and vege- !te r GPY RC✓Cti • Ar*":44V5'' �4/T0 73 t, H DESSERTS,- Snow • Pudding,—Two " eups of water, one cup of • sugar, 31e1fee of. one lemon., Whites of tw.o eggs, two ' heaping tablespoons of t;ureetare}t; Boil sugar and water, remove- i'<i n fire, add cornstarch and lem� :I juice. and boil until think. 1`.'- nmee horn fire again and add w} 1,N of eggs beaten stiff, beat ten nein tttes; Serve plain or with rvnij,p.!•t cream or with plain cup custriid. English Bonita Pudding. --- rlUe• six ounces. of sugar with three, yolks of eggs, then add the juice an:i grated rind of two lemons ; melt ;/ ounce of gelatine in half a ,lass of boiling. water and mix with the. • above igredients, lastly adding the - '- stiffly beaters whites of the ,cgs and stir in lightly and put in glass dish or mold to bet, and serve with whipped cream on top and chopped pistachio nuts. • Makes a most de- licious summer dessert. Apricot Inc Cream.—Our family claims to have invented apricot ice cream, and I never tasted it else- where. It is easy to make and re- quires no cooking. Make it in this proportion : One cup mashed apri- cot, one cup sugar, two cups cream. Freeze the cream first, then open and add the sugar and the apri- cots, which have been pelt through a sieve or a fruit press. Van fin • - ish freezing. • It is so ride that a sherbet glass full is sufficient fox each person. It is a most beauti- ful color—pinkish orange. R. Hot Maple Nougat. — BoiI two cups of maple syrup and a lump of butter the size of a walnut until ft forms a soft ball when dropped into cold water. Add half. a cup of chopped pecans and keep warm over hot water until ready to • serve. Then pour ,it while hot over each tables. each at the crest of its sea- serving of ice cream—vanilla is son. Prices are lowest then and best—and the nougat will candy there is less waste. Overripe fruits deliciously when it touches the never make good preserves or jeI- frozen sweet. Graham Pudding.—One-half cup molasses, ' one-half cup sugar, one egg, one-third cup lard, one-fourth teaspoonful salt on the lard, one cup sour milk, one teaspoonful so - Iles. A wise cook never tries a strange recipe if she has one which she has tested and found satisfactory. Tastes differ and an untried recipe may .prove disastrous. . da, one-third teaspoonful baking Use granulated sugar for all pre -1 powder, one teaspoonful cinnamon, serves,. jellies, and same; light brown sugar- for spiced fruits. Heat the sugar for jellies in the oven before adding to the fruit juice. Do not cover while cooking unless you want trouble. Have receptacles standing in hot water when the hot mixtures are put into them. Seal perfectly. Leave standing where you can observe them for a few days. In the operation of canning and preserving, as in almost every other function of housekeeping, the "get- tingready" is the most important thing and begins far in advance TOI:ND RIGHT PATTI. After a False Start. "In 1800 I began to drink coffee. "At that time I was healthy and enjoyed life. At first I noticed no bad effects from the indulgence, but in course of time found that various troubles were coming upon me. "Palpitation of the heart took unto itself sick and nervous head- aches, kidney troubles followed wild eventually my stomach became so deranged that even a light meal caused me serious distress. "Our physician's prescriptions failed to help me and then I dosed myself with patent medicines till I was thoroughly disgusted and hope- less. "Finally I began to suspect that coffee was the cause of my troubles. I experimented by leaving it off, except for one small cup at break- fast. This helped some, but did not altogether relieve my distress. It satisfied me, however, that I was on the right track. ''So I gave up coffee altogether, and began to use Postum. In ten days I found myself greatly improv- ed, my nerves steady, my head clear, my kidneys working better and better, my heart's action rap- idly improving, my appetite im- proved and the ability to eat a hearty meal without subsequent suffering restored to me. And this condition remains. "Leaving off coffee and using Postern did this, with no help from drugs. as I abandoned the use of medicines when I began to use the food drink." Name given by Pos- tum Co,, Battle Creek, Mich. "There's a reason," and it is ex- plained in the little book, "The Road to Wellville," in pkgs, aver read the above letter? A new one appears tram time to time. They are genuine, true, and full of human interest. Many a fellow is so close` tasted opt wonlii n." one-half teaspoozlflll,., clow et, cups graham flour, one-half 'anti raisins chopped fine. Bake in mod- erate oven. Serve with cream and sugar. Fruit Cream. --Fruit cream with frosted marshmallows --- Dissolve two level tablespoons of cornstarch in a little cold water, t}ien pour in one cupful of bulling water; while this` is cooling, dip twelve marshmallows in beaten white of egg, then roll in granulated sugar and 1llaee on ice at mice. ,'add to the cornstarch one cupful of soft fruit, peaches or berries, that have been pressed through a sieve, rune cupful of sugar, and two-thirds el a pint of whipped cream. Turn in- to small molds. When cold, invert and border with frosted marshmal- lows, top with whipped cream. dainty and pleasing dessert. GREEN CORN. Leftover corn can be used fox fritters for the next meal in this way : Cut corn from cob and to three ordinary ears add one large cup of milk, an egg well beaten, salt and pepper to taste, and enough flour to make a thin bat- ter: Sift one teaspoonful of bak- ing powder with the flour. Fry the same as any batter 'cakes or droe by spoonfuls into boiling lard fol corn fritters. In cutting corn from the cob, ther for soup, scalloped corn, at pickle, slant your knife so that the grains will be cut in two. You will find it much more tender. Scalloped Corn.—Cut corn from cob, slanting the knife so as to split as many grains as possible. To five cupfuls of corn take one and one- half cups of hread crumbs, ane egg, and one-half cup See est milk, sail and pepper to taste ; a pinch of red pepper adds a fine flavor. Mix the corn, egg, and milk. Put in a bak- ing dish half inch of corn and sprinkle e, thin layer of crumbs eve/ it. Continue this way until materi- als are used up. Pour over all half a cupful of cream and put in a mod- erate oven till it browns. If ereain is not on hand melt two tablespoon- fuls of butter and pour over the last layer. In using canned corn omit the half cup of milk. Too much crumbs spoils the dish and makes it pasty. OFTEN. "What becomes of the average of man's money,' veto went. the actual canning day. Some that he a ill keep everything ext "I guess it goes to the average Company bonds at 87 on the open market notes made last season will give his prorflises,