Zurich Herald, 1916-07-28, Page 2NOTES AND COMNIENT5
An impression prevails that the
warring nations will be like the two
farmers in the story who quarreled
about their line fence. They took
their ease into court and fought with
such persistence that when the final
decision was handed down the lawyers
owned the farms and the litigants.
went to the poorhouse. Those who
are aware of what is going on in
Europe ee-now that this is a mistaken
view. If the lawyers had been the
sons of the farmers the analogy
would be about as complete as such
things usually are. There would
have been a change in the ownership
of the farms, but the property would
still have been in the family.
As a matter of fact, all the obtain-
able evidence supports bhe assump-
tion that the belligerents, with the
possible exception of Belgium and
Serbia, will find themselves economi-
cally in aboat bhe same shape as be-
fore the war began. Some students
of the situation insist that they will
be in better shape. It may be true
that the nations 500 years hence will
still be paying interest on the war
debts, but it is cerbainly true if liquid-
ation is not accomplished sooner that
the men living 500 years hence will be
receiving the interest and using ib in
their business as the men who lent
the money in the first place are now
receiving it. The immense loans
are really little more than a capitalize
etion'of the labor and production as
the war goes on. That is, the na-
tions are producing the commodities
used and the producers are accepting
payment in bonds; and the money to
Meet the interest instalments is raised
by a tax on the profits of the produc-
ers. The financing of the war is
merely a problem in the organiza-
tion of industry.
Enormous quantities of ammuni-
tion.and guns and automobiles and
horses and such things are being ,de-
stroyed without any productive re-
turn. This is what the economists
call waste, just as money spent on
needless luxuries is wasted. - But
there are compensations. The war
has produced an industrial revolution,
old methods have had to give place to
new and more efficient processes, in-
vention has been stimulated. The
economic waste of times of peace is
being curtailed, and the workers are
being schooled so ihnroughly in the
arts of' 'efficiency nency :that they Will, not.,
- forget .what they, have, learned. when,
~'��armies h ' -owe.
la d0 tear....
Llee Meeelcer ; ley
has "given, asmuch
thought to the subject: as any other
living man, is responsible for the
statement that these improvement's in
industrial methods, when combined
With the saving resulting from the ef-
fective control of the Iiquor•• traffic,
will fully compensate Greab Britain
for all the destruction of property in
battle.
But even if necessity had not com-
pelled a speeding up of manufacbur-
ing processes, the stimulus to trade a-
rising from the expenditure of vast
sums for war would have gone a long
way to save the nations from bank-
ruptcy. British trade has recovered
from the first shook of the war so
splendidly that the value of the ex-
porbs for May of this year is much
greater than the value of the exports
for the same month in 1914. All the
English industrial plants are intact
and in better shape' for production
When peace comes than when .the war
started. Only a small part of
Prance has been pub out of industrial
commission by the invasion of Ger-
man troops.
HUNS ARE GLUTTONS.
Eat Far More Than Other , People,
When Possible.
Though the Huns are beginning
to complain that they are being
starved, yet what • is starvation to
them is plenty to most nations, says
London: Answers, •
Before the war the Germans, both
uien and women, were the biggest eat-
Ors of any one the Continent, The
Average German begins with coffee
and milk between seven and eight in
the morning. About ten there is a
meat breakfast, at one o'clock areally
'cavy meal, ,as a rule about twice as
}push as an English lunch, with beer
Ar wine, or both, At tea, cakes, oho-
gelates and marzipans are invariably
Oaten.
At 8 p.m. conies supper, almost as
heavy as the midday dinner, and con-
testing of cold hare, mutton, beef or
weal with gine.
Knows by Experience.
ankin--�"llave you over stopped
to consider how the other half lives?"
Phyle-- I dont have to. -
1 "Why not ?"
"Because half of the orale' I Iive
that way myself."
Ab
1-!.
he
Lam / TN, 1 rrr.mLli'P""
Useful;:li tIts arta'
Qeneral! Info, all '
tion for the 0W00
liousee� fie ,
Patting Up Summer Fruit. corer with half a cupful ofe sugee,
Jelly -making and preserving with- put in . a moderate oven for twenty -
oat the proper tools is hard work.
Try bo have all the utensile`xeedy be-
fore the task is undertaken. Be sure
to have a plentiful supply of new rub-
bers for the jars, and the jars well way, the jars are cleaned and scolded
scalded before the fruit is put into while the rubbers and tops :are boiling.
them. The enameled ware or por- The fruit is then placed in the ears, in
celain lined kettles should be used which cold water is placed. When
rather than -tin, because .of the act-
ion of the acids on the tin.
Have ab hand all necessary spoons;
silver forks for lifting the larger point. Berries will do removed
removed
fruit; a large and a smaller funnel; when the boiling . point is reached,
while large fruits, such as peaches,
plenty of cheese cloth for jelly bags; cherries, plums, and apricots • should
a colander, a gravy strainer and a get 20 to 30 minutes boiling. - Keep
cover of wash boiler- on tight.
five to thirty minutes. The cake
should, be served,hd.
Preserving Fruit Without Sugar.
The fruit is prepared in rthe"•teelinary
the jars have been sealed .air -tight
they are placed in a boiler filled: with
cold water and brought to the boiling
wire serve. Measures and a good
scale are also necessary if the work is
to he done properly. Then with
plenty of sugar, spices, vinegar and 1g cabinet bo keep card recipes in
Facts Worth Remembeeing.
,ripe unspoiled fruit, the putting up is a great convenience for ;a young
of summer fruit should be a pleasure housekeeper.
and a success.- A few minced nasturtium ;leaves
Blackberry Pie.—Pick the berries sprinkled over an omelet gives a
clean, rinse in cold water take up the I snappy flavor.
berries by the handful, sorting out all Keep a surprise box with novel play
stems. Line a buttered pie tin wi1lz things in it for the children and bring
a pie paste, put in the berries ons it out on rainy days. - .
inch deep, sprinkle with sugar, using r A pair of scales is a necessity in
• about % cup of brown sugar, every kitchen, if the high cost of liv-
ing
iving is ever to be reduced.
Faded plush may be brightened 'hy
brushing it lightly with a clean
sponge dipped in chloroform.
Fresh mint may be always at Pani
for cooking purposes by growing it
at home.
flour, 1 cup molasses, 3fi cup of•milk, I Chopped preserved ginger added to
1 teaspoon salt, a little cloves, and the sauce served with cottage pudding
is a delicious accompaniment..
Use paper napkins occasionally at
sprinkle with floiur, a salt spoon of
salt and a little nutmeg. Put on
top paste, pressing the two crusts
together around the edge, 'trim, cut
the top for steam to escape and bake
in a quick oven for 30 to 45 minutes.
Blackberry Pudding.—Three cups
cinnamon, teaspoonful soda dissolve
in a little of the milk, stir in a guar
of Blackberries (floured) boil in a wel
buttered mould for two hours. Serer
with brandy sauce.
Canned Blueberries.—The berie
should first be thoroughly picked over
and washed, then placed in a kettle
with one-half cupful of sugar and one-
half cupful of water to each quart of
the berries. Cook until each berry
is done, then turn into hot jars and
seal at once.
Current Jelly.—Gather the fruit die -
fore it is too ripe. The' first of the
season, rather than the last, is the
time to make currant or for that mat-
ter any jelly. Strip from the stems
removing a�in,perfeet..�.:.;,j W" l:
...teed-. pre i rer-` the 'fire in aporcelain
kettle that will fit inside of ahhother
of another, kettle full of boiling wat-
er, like a double boiler. Let them
cook lin this way until the skin of
each currant has broken, stirring now
and then. Pour into a jelly bag and
allow it to drain over night. In the
morning, if the day is fine, put the
juice on to boil; at the same time put
the sugar, ten pounds to a gallon of
juice, in a pan in the oven to heat,
watching it closely that it does not
burn, and stirring that it may heat
through. As soon as the juice is
boiling briskly ad± the hob sugar,
being careful that the former does
not boil over when the sugar is -added
The juice should be skimmed careful-
ly from the beginning and allowed to
boil about twenty minutes after the
sugar Is added. As soon as it will
congeal on a spoon when held in the
air, remove it from the fire and pour
it into hot glasses. Do not seal un-
bil the jelly is cold. '
An Idea for the Jelly . Seas'ole—
When straining jelly turn a ki vnen
chair bottom up on the edge of the
table then tie a piece .of cheese clobh,
doubled, on each leg of the chair. Do
not allow too' much fullness or sag.
Place a dish big enough to hold the
juice under the bag, on the chair seat,
pour the hot fruit into the bag; cover
with a thin cloth, and leave all night
to, drain.
Pickled Plums.—Pour plenty of hot
vinegar seasoned with salt and :mus-
tard seed over a qutnbity of plums.
After they have stood overnight heat
the vinegar again and pour it over
the plums. The fruit should be pickl-
ed jns;b as it is beginning to turn from
its green color. Cover close as soon
as cold.
Ripe Gooseberry Catsup.—Cook the
gooseberries . in a little water until
soft. Press through a colander to
remove skins anld then bhrough a
sieve to remove seeds;Add two-
thirds as much sugar 'as fruit, and
cinnamon
and cloves to taste. Cook
slowly one-half hour and bottle hot.
Hot Plum Cake.—An excellent
method of making this is to take about
two pounds of large blue plums, one'
cupful, of sugar, one cupful of milk,
one teaspoonful of baking powder, one 1
teaspoonful • of melted` butter, a
guarber .of a teaspoonful of salt; one
egg, half a cupful, of, sugar. Sift the
flour, baking po+•dor, salt, and two
tablespoonfuls of sugar into a bowl,
add the milk, egg' and Melted butter;
mix well, The plums should be wash-
edtand crit in half; remove bhe stones;
place in the dough ,skin side down,
ct
t
1 luncheon in the summer and there will
e i be a great saving of washing.
Butter will keep sweet much longer
in a crock jar with a tight -fitting
cover than in any other way.
There is .nothing in a drug store
that will relieve the pain of a pee
sting quicker than a handful of mud.
Lard is much better to grease cake
pans than butter: Butter will burn
and cause the cakes to stick and char.
When making beds use a smooth
stick about a yard long. It smooths
out the sheets and blankebs, and s vs
having to walk "aeound the be,.
, When eileefes
a ns es l
'av
e" .
o
weenied in an oven if a newspaper is
put underneath, this will break the•
heat•and prevent plates from crack-
ing.
Do not leave matches in the box in.
which they come from bhe store, but
put them in a glass jar with a screw
top. You Will then be sure that there
is no danger.. -
Sprinkle your shoes inside with a
generous qua.nbity of talcum powder..
You will find this the greatest relief
to the burning and smarting caused by
new leather.
Perspiration stains can be removed
from a shirt waist by . soaking it in
cold water to which you have added a
little sodium bicarbonate before it
has been washed.
THE RE -BIRTH OF RUSSIA.
By Chas. M. Bice, Denver, Colo.
Nothing that has taken place dur-
ing this devastating war is so grandly
significant as the almost miraculous
manner in which the great Russian
Empire has recuperated after its first
defeat at the hands of the Central
powers.
Germany, and not without reason in
the ordinary course of events, had
proudly proclaimed that the huge
over -grown bear of the North , had
been rendered helpless and harmless
by her Krupp guns and bayonets.
To one unfamiliar with the real
Russian spirit, this prediction would
be but the announcement of a fore-
gone conclusion, for it was based upon
the admitted fact of Russia's unpre-
paredness at the beginning of the
war, and her apparent inability to as-
semble the necessary machinery with
which to manufacture arms and am-
munition to supply her vast numeri-
cal force.
But despite all adverse circum-
stances, and while much of her strate-
gical territory was in the hands of
the enemy, Russia has surprised the
world, not only in "coming back," but
in the superior courage and valor of
her soldiery, and is now sweeping the
foe before her as chaff in the wind.
There must be some adequate cause
for this wonderful rehabilitation, that
does not show itself on the surface.
We -must go deeper down; into Russian
ife to find the Beason fa this new life
and spirit that has challenged the
admiration of the world. '
When the ,war began, Russia was
cursed with it Httreaucreey the most
vile, corrupt and inefficient, ,that ever
disgraced humanity, while* her people
were 'ignorant, degraded, indolent",'.
drunken' and impoverished to a degree
hitherto unknown in any even half -
civilised 'nation on the earth.
The first grand •step towards
emancipation was the abolishment of
intemperance,—the vodka bad to go,
and that quickly by imperial decree
which was soon forthcoming. With
this prolific source' of poverty removed
a wonderful change ce.ee, , for even
bureaucracy could not be longer tole,-
rated by the quickening spirit,of .the:
new democracy. It, too, 'had to go,
and many of the pampered recipients
of its unholy favors lost their lives..
Even the severe Autocracy of the
Czar was resented for it was inimical
to the liberty of the new patriotic
spirit. The Duma gradually gained
ground over despotic imperialism, un-
til the rights of the oppressed people
were respected.
The astnunding results of it all 'are
eloquently told in a recent •article , by
the Secretary of the Russian-Anieri-'
can -Asiatic Corporation, Ivan•'Narod-
ney, from which we glean a tew•facts.
The Co-operative bank, and the Co-
operativesstore :areetlieetvey • i'nstitu-
tions, that chiefly reflect :this wonder-
ful change that followed the abolition
of vodka in'Russia.'
Some 18,000 of these banks, and
over 14,000 stores have bean created,
since vodka was prohibited. The,peo-
ple have become sober, industrious and
saving, while the general increase in
intelligence and the purer moral tone
of the people that resulted. Is simply
astonishing.
Mutuality of economic' interest has
led to political demand, and the lop-
ping off of unjust discriminations and
other autocratic impediments, until the
people have become n easurebly, free,
and are able to realize their true man-
hood.
The government has largely adjust-
ed itself to these new forces and conte
ditions that are constantly incubating
within the empire.
Vodka was ever the ally of ,oppres-
sion, for it had kept the people sod-
den, poor and easily amenable to au-
thority, however cruel and severe. But
the first step to political freedom is
an emancipated mind.
Mr. Narodney says thatl5eside these
banks and stores, 116 pea'san't com-
mercial institutions have •placed or-
ders in New York for • printing
presses, types and other accessories.
That publication centres are to . be
established, crude doubtless they will
be at first, but wonderfully meaning-
ful as evidences of the awakening of
community consciousness in a renais-
sance of expression.
The printing press will de more
to, end autocracy in Russia than all
the Nihilist bombs ever, made., to blow
zers sk -are. The 20th. century
ay, haveno stranger story•to tell'
than the rebirth of the Slay.
GO D RICH BLOOD
MEAIS GOODHEALTH
Just a Little More Rich, Red
Blood Cures Most Ailments.
The lack of sufficient rich, red
blood does not end merely in a Pale
complex ion. „ It is much more seri-
ous. Bloodless people are tired, lan-
guid, run-down folk who do not en-
joy life. Food does not nourish;
there's indigestion, heart palpitation,
headache, backache and nearly al-
ways nervousness. If this blood-
lessness is neglected too long, a ' de-
cline is sure to follow. Just a little
more rich, red blood cures all these
troubles. Then you have new
health, near vitality and pleasure in
life. To get more rich, red blood
the remedy is - Dr. Williams' Pink
Pills, No other medicine increases
and enriches the blood so quickly or
so surely. This is not a mere claim..
Dr. Williams' Pink Pills have done
this over and over again and that is
why thousands of people always have
a good word to say for this medicine.
Miss Gertrude . Haffner, Kingston,
Ont., says:—"About two years ago
I was suffering greatly with anae-
mia, so much so that I had to give
up my situation. I became so weak
that I could, scarcely walk without
help. I had no 'ambition, no; color,
no appetite and was constantly
troubled with headaches and dizzy
spells. I was taking medicine from
the doctor, but it .did not do me a
particle of good. - 'One day a friend
asked me if I had. tried Dr. Williams'
Pink PilIs. Though as the result of
my condition I war greatly discour-
aged, I began the use of the Pills,
and thanks to that good friend's ad-
vice after using a few boxes.I began
to feel Mauch better. Under the con
timed use of the pills I gained in
weight, my color came back and I
grew gradually stronger. I looked
so much better, that people would
ask me what I was taking and I had
no hesitationin giving the credit to
Dr. Williams' Pink Pills, I am so
'grateful for what this Anedicine has
done for me that:I will do all I can
to extend its use."
`You canget these pills, frem any
medicine dealer or by mail at 50, cents
celeto or six boxes for $2.50 frond The
D,, Williams', Medicine Co., Brock-
ville,, Ont. r . .
THE SHIIO S
The Passing of the Hoop Skirt.
The hoop -skirt scare has entirely
passed. There is no denying the
charm of the hoop, but in this day and
age it has no place except in the most
frivolous of dance and evening gowns,
and even from these, it is being ripped
out. This does not mean, however;
that we are going back to the narrow
skirt; no indeed, merely limp skirts.'
The dainty mid-summerevoilcs and
organdies are, as full anis bouffant as
ever, but their fulness falls softly
about the figure, and their bouffancy
is induced by their width and the na-
ture of the material. •
Collars and Sleeves.
Having finished with'.skirts as far
as width, shorirness and,triniming are
concerned, Fashion has now turned
7268
Plain and Striped Voile in 'Jumper
Frock ' K
•
her attention to the bodice, laying es-
pecial stress on collars and Aleeves.
z
diny'littie becoming idea which a hikes
one may be used in both of these, af-
fording charming possibilities of
showing individuality. From the
dainty, picot -edged turnover or frill
on the dark taffeta frock, the collar
ranges to the deep • broad collar ex-
tending to" the waistline and below.
There are many of . us who favor the
high collar, even in summer, but this
is fashioned • of net or organdy, and is
Open in front, so it is really not a
high collar after all, but a very be-
coming detail of frock or blouse. The
wide, cape -like collars are most poem -
lir this summer.. For summer even-
ings, with light frocks, there are be -
'7257
Taffeta and Organdy in Afternoon
Dress
coming ruffs of net, chiffon, or mal -
Ines, and the chic little' ehoulder capes
of ' Georgette trimmed with fur or
mar about. 1 1
Sleeves are transparent, or semi-
transparent, of crepe, net or chiffon to
match the color of the material of
the frock; and are both long and short
The closely cuffed sleeeee is favored,
and also the flowing sleeve. , These
latter are very easily made, 11 being
finished arou.d the lower edge with a
• ties foie t .or the of ectete picot edge.
;STOl`6AGYM;. BAT T p new Es
rMagn e-tos
-Starters Gonera'C rs
REPAIR)
made prom ptly
Canadian • Storage Battery
Co., Limited.
Willard Agents.
117-119 $RNICO 'ST., TORONTO
Undorfittings for Sheer ,+mocks.
Although not as conspicuous; equal-
ly as important as blue frock are the
dainty underfittings designed to. .cern-
Plate it. Combinations, envelope
chemises, camisoles, petticoats and
Itnickerbockers are being fashioned of
pale •^pink or blue cotton crepe or
voile, the barred and striped cottons,
wash satins, and the daintiest pos-
sible of sprigged silks with pale ton-
ed grounds.
The pink or blue crepe or voile is
usually finished around armholes,
neck and lower edges with bias fops
of contrasting color attached with
hemstitching. The flowered silks are
also.,bound with white, or a plain color;
or are finished with lace. The en-
velope chemise is one of the most pop-
ular of garments, being shirred,
smocked, tucked or •box -pleated. For
general wear glove -silk knickerbock-
ers and a plain. camisole are most
practical. .
Shanting Used in Simple Dresses
The summer muslins • - are excep-
tionally dainty and charming in -their
color combinations this season; Maize,
rose, the palest of pinks ancl•blues be-
ing popular, and • also • white. Shan-
tung and pongee are .modish, too,
Shantung Used in Simple Dresses
being used in many of the imported
frocks and suits. e These Shantungs
come in charming colorings, in
stripes, dots, conventionalized designs
.and plain tones. They are most
practical for street dresses and suits
of the sports type. Plain natural
pongee is being trimmed with vivid,
contrasting touches of rose, emerald
green, which is one of the most popu-
lar of shades this season, orange, and
the other popular shades. Shantung
and pongee are also modish and prae-
tical materials for the separate coats
for general wear over light frocks and
for motoring.
Speaking of separate coats, they
have been more in danara
d these laat
fewa :.
s axons than for some, time, ow-
ing to the popularity's of one-piece
dresses. Some of bhe . most attrac-
tive of these coats are being made of
dark blue Bedford cord with collar and
cuffs of white broad -cloth or flannel..
Gay silks are used for lining then, or
no linings at all. • Some of the new
lining foulards and voiles are parti-
cularly effective. -•
These patterns 'may be obtained
from your local McCall dealer or
from The McCall Company, 70 Bond
St., Toronto; Ont.
HOW TO• BE WEATHER WISE.
Nature Supplies Signs by Which Con-
ditions May be Foretold.
If you want fine weather, look for
fine -weather -signs, says A. D. Beard,
in St. Nicholas. Here are some' of
the most reliable, for they dee based
upon scientific facts•: ..•
When the sunset sky is red, you may
expect clear weather on the following
day. . -•
At :night, when the moon is clear
andshows clean edges; 'with' no' halo
or ring of mist surrounding it, there
is little danger of rain.
When the wind blows steadily from
the west the weather will continue
fair.
Watch the smoke from a chimney
or from your campfire—it is a good
barometre. If the smoke rises, high
it means clear weather.
A gray early morning, not a heavy,
cloudy one, promises a fair day.
A heavy dew at night is seldom
followed by rain the next day. Think
of it this way and you will remember:
wet feet, dry head.
' Animals are said often to show by
their actions what the weather will
be, and there is reason in this. Some
of ;them certainly have a knowledge
of 'coining storms: We are told that
spiders are especially sensitive to
weather changes, and when they
make new webs the weather will be
fair; if they continue spinning during
a shower, it will soon clear off,1
-
•
String beans seasoned with mint
are delicious served with roast lamb.
A slip of bhe tongue is often more
serious than a slip of the foot.
ARE CLEAN
MJ STICKINESS
ALL DEALERS
S.C,F3riggs & Soros
HAMILTON