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HomeMy WebLinkAboutZurich Herald, 1928-02-16, Page 3CRUELTY TO ANIMALS IN TRANSIT TO ABATTOIRS Govern ent Should Take Drastic Action to Reduce Unneces- sary Torture by gigid Enforcement of Laws To Every Letter, CONDITIONS BAD While the cruelty of the average Toronto slaughter-houee is "a blot on the face of civilizatiton," according to Macnab le'llsoe, general manager for the Ontario Society for the Preven- tion of Cruelty to Animals, it .is kindness 'when. compared with -eome of the other evils he is striving to eradicate from the meat industry, The fright and physical pain of the abat- toir are at worst quickly over; the un- intentional e torture that sometimes precedes them znay last for hours, or even days. For years the society has been wag- ing a constant battle to ease the lot of the unfortunate food animals that pass through the stock yards and abattoirs; and in some respects it has been winning steadily. The treatment of crippled animals at the stock yards is now prescribed by humane considerations. General pro- vision for the care and feeding of animals is carefully made and supper- vieed. But the worst abuse of Bela carelessness or ignorance in loading, still heaps its needless misery on a given quota every month. Crowded Cara. Sleek from the feeding stalls, a ship- ment of cattle are bought by a drover* a day's journey away from the city. For the first time in their lives they .find themselves on the open road, and their natural nervousness is height- ened by the hustling they get from half a dozen men armed with heavy sticks on the way to the railway Once there, the hustling is intensified as they are loaded into railway cars. There may not be enough to fill the cars comPletely, and they stand, loose- ly packed together with space to move about in the car. It is this space that ,causes the mischief. Let an engine come along and 'kick" one of these cars off the..ead-' Ang,. and the cattle will. surge to one end, scrambling to keep their feet. If one of them goes downit. is trampled -by the others. Tel ofenjuries. "Heave you ever ridden ih a cattle car?" asked Mr. Wilson in discussing the subject—"well, I have; and 1 have seen a cow turn a complete somer- sault when the ear was shunted." Broken legs, broken horns, bruises and dislocated joints are the result; and -frequently the animals thus in- jured lie without attention until they: reack the stock -yards, In cases of melted 'loading, matters become worse. The law requires that cattle, sheep or swine, if loaded in the same car, must be separated by par- titions from each other. The law's re- quirement in this respect Is practical- ly always fulfilled; but frequently the partition Is too flimsy and collapses under the weight of the animals. • During the present winter, carloads of animals have reached\ the stock- yards in which sheep had been tramp- led underfoot by cattle and died a lin- gering deathe.hogs been crippled in the same manner, and calves horribly mutilated. It is not an uncommon oc- currence for hogs, in suck an accident to attack the disabled animals with them and commence to eat them alive. Carload of Cripples. "Once within the past six months," Mr. Wilson states, "I saw a big hog mitticiaing at the shoulder -blade of a crippled calf that was bellowing for mercy." In another carload that reached the stock -yards recently there were only seven animals able to walk; the rest were either dead of .cripplea and helpless. Wherever such cases seem attribut- able to negligence on'the part of the shipper prosecution follows; but the Humane Society authorities •are seek - lug a better remedy. A type of par- tition that is easily installed and ale eolutely secure has been devised; and an effort is on foot to have its use en- forced by the Dominion Railway Board. If •such a regulation can be *teemed it is felt that it will eliminate one of the werst features of the live- stock industry; and with it an enor- earn's waste as well as much needless suffering, For the protection of the animals from unnecessary hardship, a pollee constable is constantly oteduty at the stock -yards, and with the co-operation of the packing -houses his efforts have accomplished definite improvement in several respects. One of the difficul- ties that has been met IS the disposal of unweaned calves. Formerly it was not infrequent for these little erect, tures to go hungry sometimes for days before they were slaughtered. Now, • however, veal calves are disposed ot on the clay of their arrival, are turned over to nurse cows at night; while inimature calves lett unsold are killed 'et otice, A. •recent amendment to the criminal code prohibiting the ship - Merit of calves under three Weeke ex. wept when the Mother aceottipantee them has dohs much to better condi- tiotis in this laet respect. Formerly, also, crippled n33101414 ware sertaitimes reshipped froth the yards in the same car with others ot their kind, Title practice has been completely Stopped.; and the filatigh. tering of cripples is dote a5 soon after their arrival as posidble. Crippled (male aro killed Were being relnoVed trona the darespecial "Cripple wog* ) ons" are used forremoval ofinjured sheep or swine. Conditions at Toronto's stock -yards are probehly above the average for Canada; but even so, Mr. Wilson 'de- clares that there is much loss and Much suffering that could be elimine ated. "Every blow a bruise and every brutes a loss" is a slogan he wants posted up at every shipping point in Canada. Tho number of carcasses that have to be graded as third-rate meat for no reason except the bruises that sticks, stones, whips and other ill-treatment have inflicted is, he de- clares, appalling. "The government," he states, "spends thousands of dollars annually in improving livestock; eliminating the scrub bull, importing new breeds, training boys and girls in the art of judging cattle and otherwise envour- aging production of the best possible type of carcass for our meat -packers. It is time that it also took active measures to check the continual loss from degradation of what would other- wise be prime carcasses, through the ignorant or brutal mishandling of the animals mi their way to the abattoir." No More Small Five -Cent Pieces Not Being Withdrawn From Circulation, However, Says Robb Ottawa, ---The Finance Department is not having any more of the small ilve-cent pieces made, but It was stated at Hon. J. A. Robb's office that they are not being withdrawn from circulation or called in as yet. The idea, is •ultimately to have only the nickel, but it is difficult to call in so much money commouly circulated, Last simmer • the •Confederation Jubilee Committee had a contest for designs for the new nickel and prizes were awerded. They are not alto- gether satisfactory, however, and the mint authorities are now looking them over. For some time only 'nickels have been coined, and gradually the small pieces will disappear. There is considgrable complaint about the dup- licate currency. - New York Cancer Project Given Up President States Public Re- sponse to Appeal is Un- satisfactory New York.---Vhe project to establish a national cancer centre here at a cost of $5,000,000, has been abandoned. Sanders A. Wertheim, President of the New York Cancer Association, Inc., which sponsored the movement, admitted that the appeal for the neces- sary funds for the enterprise had fall- en, explaining that the financial re- sponse to date had been so compara- tively slight that it did not warrant the directors in continuing the cam- paign. The project, therefore, has been given up and all moneys con- tributed by the public will shortly be retuned to the individual givers. Miss Lloyd George • Smokes Cigarette Impersonating Queen Vic- toria She Takes a Few Puffs • London.—Those Ontario women (if any) who applaud the decision of Chicago's *women's societies to cancel addresses by Miss Maude Royden be- cause she smokes cigarettes will doubtless be pained to hear that Miss Megan Lloyd George has gone Miss Royslen one better, The datighter of Britain's wartime Prime Minister recently. attended a fancy dress ball as Queen Victoria, but perpetrated a glaring anachron- ism by indulging in a casual cigarette, When it was called to her attention that the home life of Queen Victoria did not incluae the use of tobaceo, Woo ,Lloyd George promptly turned the laugh against her informant by dashing the cigarette on the floor and repeating the famous cry of Victoria as a girl: "I will be good! 1 will be good!" Liver Loaf. ' 1 pound liver, 3 patted sausage meat, 1. cup bread crunlbe, 1 egg,% clip milk, poultry 'Seasoning, Salt and pepper. Parboil the liver and chop 'hie. Mix with the Sausage; bread crumbs and season to taste. Stir the egg and milk together and add to the mixture. 'Porta into a loaf and bake for torty.ftve minutes, Thle takes isertlethittg like a chicken loaf and le an et cellent luncheon dish. ebougIVo Enough. No Matter bow Mitch inoney a Man hick 110 can onljr' eat three mettle a do, wear one suit f elothos at a tune and sleep in one bed.—The 4.1norican Magaztno. a 4", 115 112 ekeolski. Ale 1 •.4.14-r',4"`e;'.0 PERILS OF OF THE SEA Mrs. Fullerton, wife of CaptSterling Fullerton of the barge "Harry' A. Keeler," being rescued after tbe barge had gone on the rocks near Newport, R.L The breeches .buoy became entangled with a piece of floating wreckage. It was a narrow escape. Eat Liver for Rosy Cheeks These Savory Liver Recipes eguisher film calf liver. Are Recommended for Liver is a valuable food for well peo- ple as well as for anaemic patients, Their High Food and for the benefit of those who can eel: Value to buy only that which is perfectly fresh, light in color and cut from the nipple end, cau be made into very palatable dishes, Often -when it is highly seasoned it cannot be distill - eat it in cooked dishes we are offer- ing the following recipes: Doctors have for a long time recog- nized the value ot leVenin the diet for Liver Cockiail • treating a run-down condition, and in % pound liver.. Sauce—% cupeto- the last two years there has been par- mato catsup, ye cup lemon juice, 2 ticular emphasis placed on the use of teaspoons Worcestershire sauce, Ma liver in the treatment of some of the teaspoon chives( chopped fine), salt evened types .of anaemia. , Although 41 and pepper to taste. Cut off the skin, it yet too soon to make any swe.eplog veins and tough parts of . the liver; generalizatioabout the aurawee. rinse vrith cold water and put It n value of liver for anaemic patients, through a flee meat grinder. Place on many. physicians have reported sue- ice immediately. Add this to the cessful ., results after prescribing le sauce, using one part live rto two and liver diet. Since 'going on a liver one-half parts sauce. Cbill thorough - diet" may mean chewing a half pound ly. Serve in cocktail glasses with of liver every day—and a half poend saltine crackers' of liver looks bigger than any other Escalloped Lieee. kind of half pound we know of—it is 1 calf or beef liver, % cup bread Important to. know the easiest and crumbs, 4 slices fat bacon, % tea - pleasantest way of taking this toed. spoon salt, 2 tablespoons chopped It is generally believed that uncook- onion, a few gratings nutmeg, a few ed rather than cookectliver provides grains red pepper, 1 cup water. Wash the .greatest benefit for an anaemic and chop the liver. Add bread crumbs condition. Some doctors prescribe and bacon and chop into small pieces. scraped liver and liver juice for child- Ao this add onion, nutmeg, rod pepper ren and suggest mixing it with, orange and water. Mix well and put in juice to mitigate the liverishness of greased baking dish. Cover with the *flavor. grated bread crumbs and dots of but - Another way in which some hospe ter. Bake in moderate oven (350 F.) tal dietitians prepare it to broil or for forty -Ave minutes. grill the liver on a rack and serve Liver Baked in Milk, very rare. If a casserole of vegetables is placed under the broiler, all the 1 calf or beef liver, 1 pint milk, Salt, pepper. Cut liver in serving pieces, valuable liver juices will be conserved in a very palatable form. sprinkle them with salt and pepper anda rrange in baking dish which has From one half to one cup of raw diced liver and juice could be added to three cups of soup, making a very palatable and savory dish. We added the liver just before serving the soup, so that the meat was practically un- cooked. We considered tomato soup and onion soup the best disguises for lcsCse,rig, liver. Canned soups may be used and sprvin-vkle desired), moisten with cream. Add chopped becon and spread the mix ture.between slices of bread. Liver Terrapin 1 cup baked liver, chopped, 2 table- spoons butter, 1 tablespoon flour, 1 cup evaporated milk (or thin cream), % teaspoon salt, a few grains cayenne pepper, ye teaspoon cloves, % tea- spoon nutmeg, las teaspoonful mace, 2 tablespoons cooking sherry, 1 hard- boiled egg. Heat the milk in top of double boiler. Rub flour into the but- ter. Pour warm milk over this, blend and return it to saucepan. Heat in this the chopped liver. Add seasoning. Chop finely the egg white and mash the yolk in two tablespoons of milk or water. When the liver Is hot stir in the egg and wine. draining and cutting into small pieces.' - As soon as the liver, which should bo prepared first, is added to the batter pour it into a shallow pan well greased with drippings and bake for thirty aninutee in a hot oven. Serve eut in squares. Liver in Ravioli. Liver Stuffin,g. 3 cups bread broken inemall pieces, % pound liver, 1 medium-sized onion, 2 stalks celery, salt, pepper, poultry seasoning. .Add the chopped onion and celery to the bread. Season to taste with salt, pepper and poultry seasoning; moisten the bread. with water to make of the right consist- ency. Then add the liver, which has been prepared by pouring boiling water over it, draining and cutting it in small pieces, discarding skin and tough fiber, Mix the liver with the bread. and seasonings and fill the bird. The amount of liver used may be in- creased to three-fourths of a pound if desired. Liver Soup. 4 tablespoons butter, 1 small onion, 3 tablespoons flour, 3 cups milk, le pound liver. Melt the butter, add the chopped onion and cook 'five minutes, been well greased with bacon drip- taking care not to let them brown, pings. Cover with scalded milk. Bake Stir in the flour and add the milk in a moderate over (300 F.) for about gradually. Cook, stirring constantly; forty minutes, or until liver it tender. until the mixture boils. Pour boiling water over the liver, drain and cut it Rice and Liver Casserole into small pieces. Add it to the -first Line a casserole with moiled and mixture, seasoou highly with salt and rice. Fill the center with boiled liver and gravy. pepper; cook two minutes and serve. grated bread crumbs over Yorkshire Pudding With Liver this, dot with butter and place in a 1 cup flour, 1 teaspoon salt, 1 cup moderate oven long enough to brown milk, 2 eggs, Ye pound liver. Put the on tap. flour, salt, milk and eggs in a bowl and beat with an egg beater about two Broil and mash the liver. Season minutes until light. Add the liver at - with salt and pepper (onion juice If ter pouring bolting water over it, the highly flavored products such as ox-taal and mulligatawny aro, of course, very effective in concealing the livor flavor. A good creamed filling for patties or toast or for vegetable stuffings may be made by heating a can of tomato soup, undiluted except with a little Milk. Add one cup of minced raw liver and, juice just before serving. ' .A liver cocktail really inlet as bad as it sounds. Use the uncooked liver again. Wash, but do not let it soak in the water, heat quickly in shallow pan for just a minute, squeeze out the juice in a potato ricer, or scrape the liver with a teaspoon. ,Flavor the juice or pulp with tomato, catsup, salt, pepper and a few drops of lemon or onion juice. Grape juice naaY also be used to conceal the taste at liver to a certain degree. These suggestions which we have just offeted are for the benefit of pa- tients who are taking liver under ; doctor's orders. It is not advisable „, eat large quantities of this very con- centrated protein, food unless it has been prescribed by your physician. The demand for liver has been so great since its high food value has been realized that the price has soar- ed steadily skyward in some markets. All kinds of Hear—calf, beet, pig, chicken and goose livers—are good. While calf liver Is more delicate and delicious than that Of beef, the latter is the one to use when blood building inteersts you more than the pleasure of the palate. Liver froth chickens and fowls is excellent, but it takes a great Many to make a pound. Never, 'never do as one woman recently did. She bought calf liver for her little girl and gave the chickeru livers to the cat! How to Buy Liver, riti to the expense of liver at this time it is important to be able to re. cognize the different kinds which are offered. Calf liver Is more delica,tc, lighter in color and, in most xuarkets, far more expensive than beef or Pig liver. In homes of comfortable means it is'the. calfs liver which is usually Served. Beef 'Ivor, If ane takes care • Liver Sandwiches. 3 egg yolks, 2 tablespoons water,' % teaspoon salt, % cup flour (about)4 2 cups sauce. Beat egg yolks slightly, with wate rand salt. Stir in flour to make a stiff dough. Knead five min- utes. Roll very thin and cut' in rounds about four inches in diameter. On each half of the rounds put ono teaspoon of filling, wet the edges of paste, put second round over, preas edges together firmly. Have saucepan full' of boiling salted water (two tea, - spoons of salt to one quart of water)) Drop in the rounds, bring water to boiling ' point again, then simmer twenty minutes, DraM and place in a greased taking dish, pour tomato sauce over them and bake in a quick oven for fifteen minutes, For the filling use one-fourth pound of liver, one onion, one tablespoon of butter, tomato sauce and seasonings, pour boiling water over the liver, drain and chop. Melt the butter, add the chopped onion and cook gently for a few minutes. Then add the liver and enough thick tomato sauce to moisten. Season highly with salt and pepper. Liver Hash. 1 pound liver, Ye pound bacon, 2 cups chopped boiled potatoes, e minced green peppers, salt and pep- per. Parboil the liver so that it will be firm enough to chop. Fry the bacon and chop with the meat. Allow the minced green peppers to cook In the bacon fat for five minutes, then add to the liver potatoes and bacon. Season with salt and pepper. Minced onion may be added if desired. This hash may be fried in the bacon fat or baked in theoven until brown. Busy Signal. We have letters from many mothere some saying they have four children, some five and some six. Those with more than six apparently hadn't time to write.—Woman's Home Companion. "ADAMSON'S ADVENTURES"—By 0. Jacobson. A flash In The Can,