HomeMy WebLinkAboutZurich Herald, 1915-09-10, Page 8NOTES AND COMMENTS
The Czar of Russia has also ap-.
pointed a .commission to supervise and
encourage the manufacture of war
supplies. It is said to have been giv-
en practically despotic power over the
whole range of Russian industry, Its
business is to see that munitions are
Made, no matter what else remains
unmade. Coming on the heels of the
passage of the ritisi act to compel
the manufacture of munitions as fast
as possible and on what France and
the Teutonic allies have already done
in the same direction, the creation of
the Russian commission gives new
emphasis to the chief end and aim of
' man, as it seems to be regarded just
now by the European belligerents.
That end and aim is to make war
supplies. For this man may not have
exactly come into the world, but for
this, in Europe away from the actual
battle area, he exists to -day. "Pro
duce, produce!" is still the cry, but
it is conditioned by the warning to
produce munitions flret of all. Of
course, some men must be exempt
from this duty. They are the men
charged with the task of disposing of
the munitions in the .most effective
way. But for the rest the primal,
fundainental duty to the state is to
make them in ever-increasing quan-
tities.
Once the chief end of man was as-
sumed to be the pursuit of the true,
the beautiful, the good and the har-
monious development of his powers in
accord with these ideals. But the act-
ivities of the European governments
just at this stage force us to discard
the theory. The chief end and aim
of man, if we are to judge by the
thing on which the greatest stress is
now laid, is to -be -fruitful of munitions
and thus to deplenish the earth.
"All tlhe Yuen' who remained down
deserved twenty Victoria Crosses.
They were real heroes a thousand
times over." Here is a genuine tri-
bute from a brave man, Captain Wil-
liam Finch of the Arabic, to the oth-
er brave men who have gone before.
The world may well pause with Cap-
tain Finch, regardless for the minute
of the weighty international matters
tied up in the fate of the ship, to hon-
or the enginemen who yielded up their
lives that others might live.
There is a mighty force in the tra-
dition of the sea. Praise, and great
praise, belongs to the leaders such as
the captains of the Titanic, the Lust -
tante and the Arabic, the seamen who
stand on the bridge until the ship
sinks beneath their feet. But what of
the humbler men, the unknown, who,
deep in the heart of the great vessels,
ignorant of .what is portending, shut
off from sea and sky, continue at their
service ? Without glamor, without
cheers, grimly facing hard mechanical
tasks, they strive on until the last
moment. They might seek the cow-
ard's safety. With impunity often,
without criticism they might climb out
of the dark hole for a man's conflict
with the waters. But like caged ani-
mals they choose to die. The men
below are heroes a thousand times
over. They are the backbone of the
world.
MUNITION WORKERS.
Efficiency of Volunteers Has Been
Greatly Improved.
The ` stockbrokers and their clerks
of the. London Stock Exchange are
proving their worth in voluntary en-
listing as munition workers. At the
odtset the results of the voluntary ef-
forts were, of course, comparatively
poor as compared with the output of
the regular workers. Gradually, how-
ever, there has been a "speeding -up,"
which has brought an average Sun -
clay's work of the Stock Exchange
munition volunteers within measur-
able distance of that which is custom -
airy during a day in normal times on
the part of the regular employes.
' As, however, the amateur operators
have increased their efficiency, so
have the week -day workers added to
their production, so much so that the
output per professional munition
worker is now at least 70 per cent.
higher than it was at the commence-
ment of the war, and there does not
appear to be much further room for
improvement, as many of the ma-
chines are being operated to their
utmost capacity.
It is very noteworthy, however,
that the Stock Exchange workers
and other volunteers, whose hands
suffer severely from manual labor,
have been able, within a short time
from their enlistment in the rank
of munition producers, to manipulate
their machines with an efficiency
which in normal. times would com-
pare very fairly with those of skilled
operators.
•Client—"I want to sus for a divorce
and an . allowance of fifteen hundred
dollars a year." Lawyer—"What is
your husband's income'?" Client—"It's
about that. I wouldn'task for more:
than -a man makes. I'm not that
kind.
Dainty Dishes.
Corn Oysters.—Score down centre
of each .row of grains on cob and
press out pulp with dull knife. To
pulp of dozen ears add level teaspoon
salt, one saltspoon pepper and three
well -beaten eggs. Drop in tablespoon-
fuls on hot greased griddle, in
oyster shape. Brown •on one side,
then on -other, and serve immediately
on hot dish. Tomato sauce goes well
with corn oysters.
Peach Petty.—Skin, stone and slice
ripe peaches. Pick stale bread into
tiny shreds, then pack alternate lay-
ers of bread and peaches in pudding
dish, sprinkling sugar over fruit and
dotting bread crumbs sparingly with
butter. Bottom layer should be
peaches, top layer bread. Over top
pour a little melted butter and
sprinkle with sugar. Bake until fruit
is tender and top nicely browned.
Stuffed Sweet Peppers. -Remove
seeds from six sweet peppers and
cook peppers in boiling water until
tender. Make forcemeat of one cup
tomato pulp from which juice has
been drained; one-half cup bread
crumbs, one teaspoon minced onion, a
few of the pepper seeds, all well mix-
ed together and thoroughly seasoned
with salt and pepper. Stuff peppers
and lay in baking dish. Pour one
tablespoon cream over each pepper,
lay generous slice butter on each and
bake in moderate oven twenty min-
utes.
Boiled Tongue.—Wash and clean
tongue and cover with boiling water.
Add one fourth cup each of chopped
carrot, turnip and onion, four cloves,
two pepper -corns, bouquet of sweet
herbs and salt to taste. Simmer until
tongue is tender. Cool in kettle, re-
move skin, place in dripping pan,
brush with melted butter, cover with
buttered crumbs and bake twenty
minutes, basting often with chicken
stock or hot water.
,Sauce Piquante.—Three tablespoon
butter, four tablespoons flour, one
and one-half cups stock, one-half tea-
spoon salt, one-fourth teaspoon pep-
per, two tablespoons vinegar, one
tablespoon capers and one tablespoon
each chopped chives, olives, pepper
and pickle. Cook five last named in
vinegar five minutes and add to brown
sauce made of butter flour and stock.
Simmer twenty minutes' and serve.
Sour Cream Pie.—One cup of thick
sour cream, one-half cup sugar, one
cup chopped raisins, two eggs, one
and one-half tablespoons flour, two
tablespoons powdered sugar, one
teaspoon cinnamon, one teaspoon.
cloves, few grains nutmeg, few
grains salt and pastry. Mix raisins,
sugar, flour, salt and spices together,
add sour cream, mixed with egg yolk,
slightly'beaten. Line pie pan with
pastry, pour in mixture and bake
about twenty-five minutes in moder-
ate oven. Make meringue of egg
whites and powdered sugar, heap on
pie and cook for ten minutes in slow
oven.
Pea Timbales.—One cupful pea
pulp (from fresh canned or dried
peas), two eggs, two tablespoonfuls
thick cream, one tablespoonful butter,
two-thirds teaspoonful salt, one-
eighth teaspoonful black pepper, a
few grains of cayenne, and add onion
juice. Beat the eggs, mix with pea
pulp, add butter, melted, and other
ingredients, and turn into buttered
molds, Bake in pan of hot Water un-
til firm, and serve with one cupful
white sauce, to which has been added
one-third cupful cooked and drained
peas. k teaspoonful of finely chop-
ped mint leaves may be added for sea-
soning if liked, Cubes or figures cut
from tender cooked carrot in the sauce
give a good color effect.
Household Hints.
To clean kid gloves use a soft piece
of indiarubber.
A pretty table with everything
fresh upon it helps to give food a
relish in oppressively . hot weather.
When iodine is spilled on: sheets
or clothing, simply soak the article
24 hours in cold water.
Paint bedsprings with aluminum
paint and you will have no trouble
with rust on your sheets.
The best dressing for most vege-
tables is simple butter. White sauces
are apt to ruin the flavor.
Buttermilk is a cheap and valuable
food. If served with potatoes it is a
cheap and wholesome dish. •
Nuts are a cheap food, and inay
form the staple of an uncooked meal.
If ground they are easy of digestion.
If you find yourself without shoe
polish in the morning a little lemon
juice applied will produce a brilliant
polish.
Drying dishes with towels is not
the best or most cleanly method. A
well -scalded and drained plate is
much cleaner than one that has been
dried with the average towel.
If 30 per cent. more vegetables
(varied in kind and well cooked) and
30 per cent. less meat are served up
hardly anyone will notice the differ-
ence—except the housekeeper when
she makes up her accounts.
To keep color of catsup put whole
cloves and allspice into a new soap
shaker; use as a spoon in stirring
the catsup. In this way the flavor of
the spices is grained without sacrific-
ing the color of the catsup.
The best way to warm a joint of
meat is to wrap it in thickly greased
paper and keep it covered while in
the oven. By having it covered thus
the steam will prevent the meat from
becoming hard and dry, and the joint
will get hot through in less tine,
The watermelon when ripe is -con-
sidered excellent for liver, kidney or
bladder .affections. Among the peas-
ants of Russia and Turkey, fresh wa-
termelon juice is held in high esteem
for intestinal catarrh or dropsical af-
fections.
If you put a tablespoonful of pow-
dered
owdered chalk in a cup and mix it to a
cream with turpentine, then add a tea-
spoonful of liquid ammonia, and putit
in a tin, it makes an excellent brass
polish; it will also make the lids of
your saucepans shine like silver.
The next time you have a hole in a
stocking that you dread to tackle
baste a square of net over the hole.
Then darn in the usual way. Draw
the threads back and forth through
the meshes of the net, skipping every
other one, so that in darning in the
opposite direction there is a mesh
to darn through.
Stickiness of the needle is a draw-
back from which many embroiderers
suffer. If the hands become moist
they should be dusted with a talcum
powder after being washed, or a lit-
tle borax can be used. An emery
cushion should be in constant use. If
the worker does not wish to take time
to get up frequently to wash her
hands a wet cloth can be. kept beside
the worktable,
To keep the stove clean rub off all
grease with newspaper while the stove
is still hot. When the stove needs
polishing use�a paint brush, and thus
avoid getting the hands soiled. You
can "also' reach the small crevices more
readily with the brush. When taking
up ashes, if you dampen a newspaper
and cover the ash pail you will not
be troubled with ashes falling over
everything.
Never put food away in the safe
until it is quite cold, or it will prob-
ably turn off. Never let anything
cool with the lid on. Never leave a
metal spoon in any food; even a silver
spoon is affected by salt. Never let
anything remain all night in a sauce-
pan—and especially not in enamel
veare; many deaths have been caused
by the neglect of this rule since foods
will often become poisoned by being
allowed to stand in such cooking uten-
sils. The only really. safe receptacle
for food to remain in is one of china,
glass, or crockery.
THE NEW BARN ROOF.
To build a satisfactory barn roof
requires. a considerable amount of
thought and care. When an entirely
new barn is being built it is not so
hard as when a new roof has to be
put on an old barn. The first thing
that a barn roof should possess is
ability to keep out the rain and wind.
Many barn roofs, although built
strongly and well, because of a loose
board or shingle, or some little de-
fect, have literally gone up in the .air
and ceased the owner to go up in the
air, too, the morning after a storm,
when he finds the roof off his barn.
Be sure, then, that the roofing mater-
ial, whatever it may be, is put on
firmly and well.
Nowadays, when labor is so scarce,
it is better to have the hay stored
over the stable. Thus, a lot of carry-
ing and forking is done away with.
A large, roomy loft over the first
story, then, is necessary. The roof
should be constructed so that the
maximum of loft space will be avail-
able: The theory often advanced that
a sanitary barn—especially a dairy
barn—should have an overhead loft,
does not hold. It is refuted by the
experience of the majority of our
most successful producers of pure
milk. The only thing is, that care
should be taken that the hay is not
thrown down when the cows are be-
ing "milked. The loft floor should be
made dust-prooft and while not in
actual use hay openings should bo
kept closed to prevent the sifting
down of dust. As a rule, profitable
stock raising and dairying depends on
the growing of large amounts of hay
and roughage on the farm. A large,
roomy loft furnishes by far the
cheapest hay storage. Ample loft
room allows all hay to be placed di-
rectly.in the barn from the wath.
The question, then, is wh is the
style of roof that will give most loft
room ? The old triangle gable roof
has given good service in times past,
but on all up-to-date farms it being
replaced by the gambrel or self-sup-
porting roof.
This kind of roof has many advan-
tages over the old style of roof. It
not only gives more room in the loft,
but it'does away with the necessity of
having heavy supporting posts and
cross beams that are apt to interfere
with the moving away of the hay. It
is strong and easy to construct.
Some dairymen, such, for instance,
as those who live near cities and feed
their cattle chiefly baled hay, do not
require 'much storage room, and the
gable style of . roof may do well`,
enough, but even in cases of this sort
it is .often desirable to store hay and.
grain -a considerable length of time.
Everything considered, the self-sup-
porting roof is the more desirable, and
when a new roof is being put on it is
the one to use.—The Canadian Coun-
tryman.
CURIOUS HEADDRESSES.
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THE KAISER. -PAH, IF 1 COULD ONLY QUIT NOW!"
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...Prow The New York .1 Evening,. Su
Leaf Ladies.
The three children filing across the
meadow looked rather forlorn. It
was the first time that they had ever
spent a week on grandfather's farm,
and the very day after their arrival
their mother had been suddenly called
away; When the buggy drove off
with her., a cloud seemed to settle over
everything; all three children, Jack,
Virginia, and little Sue, all felt un-
happy and even a little cross.
"No one to take us round, no one
to show us things!" grumbled Jack.
"I wish we hadn't come!"
• "There's Molly!" cried Virginia sud-
denly. '"Listen! She's always sing-
ing. I don't think she was ever dis-
contented in her life."
Molly was a girl who lived on the
next farm. She was round-faced and
jolly; if site ever were discontented,
no one knew it. She came down the
path swinging her basket and sing-
ing. At sight of the mournful line of
children, she stopped short and crink-
led her face in a smile.
"Mother's gone," explained Jack.
"And we don't know what to play or
what to do with ourselves."
"I see," said Molly. She stood quite
still and her eyes took on a far -away
look. "Oh, by the way," she asked
briskly, a moment later, "did you ever
know the Leaf ladies?"
The children answered with one
voice that they did not. Their bored
look vanished and their faces bright-
ened.
Molly took little Sue by the hand
and began to walk on. "I'll introduce
you, then, of course," she said. She
led them through a brown cornfield
and across a dry, spicy meadow;
then, where the meadow touched the
edge of a big woods, she made them
all sit down. "You wait here, and I'll
ask the ladies to come."
Jack and Virginia and Sue were all
looking pleased and interested when
she came back, a few minutes , later.
"Now," said Molly, taking her seat
and putting a hand under the lid of
her basket, "here they are—or as
many as I could call together in such
a short time. I`` will introduce them
tie you."
She drew out a bright leaf, so beau-
tiful in color that Jack and Virginia
gave a little cry of pleasure. "This is
Miss Oak Leaf," Molly explained. "At
this time of year she begins to dress
in russet clothes, red and brown.
See how the colors mix in her broad
ruffles. Thenhere comes Miss Locust
Leaf. She's a tall, slim girl; she
wore a yellow -green, but now she's all
decked out in buff and lemon -colored
flounces."
The children examined the two
leaves with delighted interest. Then,
at Molly's bidding, Jack put his hand
under the lid and drew out a third.
"What's this beauty's name?" he
asked.
"That's Miss Gum Leaf. You came
from the North, so you don't know.
She's quite a little lady, and later ozi
her October clothes will be lovely,"
Molly answered. "Now, Virginia --1
your turn."
Virginia held up her leaf with a
happy laugh, and Molly laughed with
her. "That's Mistress Maple," she
said, "the loveliest of the whole lot.
Look at her carefully. She changes
her dress early. See her bright over
skirts, scarlet from hem to hem, with
splashes of gold. And here's a sister
of hers in a gold frock splashed with
scarlet. And still another sister, all
in clear yellow from top to toe."
"It must have been spun out of purl
gold." Virginia sighed with delight.
"Oh, I didn't know that leaves could
be so lovely and so interesting."
Little Sue's eyes were round as she
poked her fat fist into the basket. It
came out clutching two sprays of
green.
"But they're not Leaf ladies!" cried
the others. Sue looked grieved; she
was afraid that the game had end=
ed.
Molly laughed as she pried open the
chubby fingers.
"No, but they came from Tree Town
all the same, and they're just as fine
as the rest. These are Miss Pine
Twig ,and Miss Cedar Twig. They
wear green all the year round; in fact,
their family name is Evergreen. Miss
Cedar comes out sometimes in the
prettiest jewels you ever saw—tures
quoises, they look like."
"I like them just as well as the
Leaf ladies" said Sue, dimpling.
"They're going home with me, too."
"Oh, they're going home with us!"
Virginia cried. "And a dozen more
besides. We will press them in a
book."
So up and down through Tree Town
went the four, gathering leaves until
their hands 'and their pockets were
full. Birch and Poplar ladies they
found, Aspen, Chestnut, Beech, and
many more.
Molly led them to a bank where liv-
ed the graceful Fern family—tall,
slender folk dressed in lacy green.
Fern ladies without number . they
gathered to carry home.
As they 'trudged out of the woods,
Virginia .looked up _suddenly and
smiled. "A little while ago we were
nearly ready to cry," she said.
"We didn't know what to do with
ourselves," Jack explained to Molly.
"0 child," wise Molly answered,
"there's always something to do if
you look for it bard enough. It is
generally close at hand, too."—
Youth's Companion.
Armageddon, according to the Re-
velation of St. John, is the great bat-
tle in which the last conflict between
good and evil is to be fought.
"Did your watch stop when it drop-
ped on the floor?" asked one man of
his friend. "Of course," was the
answer. "Did you thing it would go
through ?"
When you,pay for good .frult, and spend a lot of time over
it, you naturally want to be sure that your jellies and
preserves will turn out just right. You can be, if you use
• Sugar.
Absolutely pure, and always the same, REDPATH Sugar
has NI. sixty years proved most dependable for preserving,
canning and jelly -making.
It is just as easy to get the best—and
`Well worth while. So tell your grocer r, H
it must be REDPATH Sugar, in one
of the packages originated for
REDPATH—
2 and 51b. Sealed Cartons.
10, 20, 50 and 100 Ib. Cloth Bags. G
142 Sweeten It"
CANADA SUGAR REFINING
CO., LIMITED, MONTREAL