Loading...
HomeMy WebLinkAboutZurich Herald, 1916-10-13, Page 7NOTES AND coNMENT5 At the beginning of the Great War one of the lessons most deeply im- pressed upon the world was the effici- ency with which the Germans had marshaled the forces of science and in- vention to further their purpose to impose Kultur upon an unwilling and backward civilization, It was not that the Germans excelled in discov- ery and inventive genius, but that they had the foresight to utilize what had been done by others, In the matter pany arrives unexpectedly, or work of aviation, for example, they merely hands are needed at a time when the followed the French initiative, but in housekeeper has an unusually hard the development of the Zeppelins they day's work to accomplish and finds secured a lead which the Allies have the larder rather low. Especially is this true in the country where a trip to town for the purpose of obtaining meat is sometimes impossible. At butchering time one often tires of seeing so much fresh meat about, that if there is not some forethought some of the canning, etc., may be ne- glected, but every scrap of meat avail- able should be carefully prepared and saved, for it proves very appetizing and saves butcher's bills. . Spare Ribs, either -fried dr roasted and canned in tin cans or tin molasses bails, are excellent, and when careful- ly prepared will keep as fresh and sweet as when first cooked, until mid- summer and fall. The work of roast- ing them is easily and quickly done. With a sharp ax cut the ribs in the center, or saw them with the meat saw, if one is handy, then cut in pieces of a convenient size to place in cans; put the ribs thus prepared in a roast- ing pan, season with pepper and salt as for the table, add a little water and roast till tender and there is no water left in the fryings; then pack the pieces closely together as possible in the cans, add fryings to cover well, and seal. If there is not enough fry- ings to cover the meat a little, nice lard may be used. This is not wasted as it keeps sweet and good and all can be used when the meat is opened. We think it excellent for frying potatoes and bread. Sausage may be canned in the same way, frying or roasting till just done and free from water, or it may be packed in jars and covered with fry- ings, covering it to a depth of two inches. Prefer to put it in small jars, and use lard for the last covering. When putting the fryings over the meat do not fill quite enough to cover, put on a light weight to hold meat closely and the next day melt the lard and cover. Fresh pork is very nice preserved in this way. The lard must be deep en- ough to render the meat airtight, and it, will keep for months. When the meat is wanted remove lard, take out enough for one or two meals, and re- place the lard, spreading it firmly. Keep the meat tied up tightly with _several thicknesses of paper in a cool, dry place. These meats are greatly relished by the working men who re- quire something substantial. Fried beef may be kept a long time. Grind very fine, season with salt and pepper, make into pats like sausage or stuff in cases and fry or roast and can, or put in a jar like sa.usage. It sometimes happens the weather be- comes too warm to keep the beef fresh; and the fried beef pats are a pleasing change from corned beef. Potted liver may be kept some time during cold weather and is nice for sandwich filling, Pour boiling water over the liver and let it stand till cool to draw out the blood, draM, add hot water, salt, pepper and herbs to flavor, and boil until tender; add to the liver two tablespoons of butter, and an on- ion (if the flavor is liked) to each pound of live; chopping the onion and frying it in butter and grind all to- elif§— —ea! ABOUT THE HOUSEHOLD . _ . Canning and Preserving Meat. Caswell meats are a great conven- ience and luxury, not only as an extra dish for the family, but when cora- not been able to overcome, Even in the adaptation of the aeroplanes to military uses they would seem to have outdistanced their opponents at the beginning, but as in other matters that development proceeded along line* so rigid that the slightest de- rangernent of the pre -ordained plans ,of the General Staff created obstacles which interposed a fatal check to pro- gress. So perfect did they deem their 'raubes and their battleplanes that de- signs and materials were standardiz- ed to a degree that destroyed initia- tive and flexibility, and the result has been that supremacy in this field has passed to the Allies, No more amazing. aspect of the war has been nresented in its later phases than the extent to which aerial super- iority has been seized by the French and British. It cannot be doubted that a great measure of the success achieved by the Allies in their desper- ate drive on the Somme has been due to the fact that they have to a certain extent secured command of the air to the exclusion of their foe, and could direct their attacks with a certainty that was impossible to soldiers fight- ing in the dark. Tho maps and photo-, graphs supplied by the almost, un- checked activities of French and Bri- tish airmen have made the cleaning up of intricate German trenches no long- - er a matter of guesswork. The explanation may be found, per- haps, nob only in the discovery and ap- plication of better methods in the manufacture and operation of airships, by nations unhampered by blockade, but in the fact that the military avia- tors of both countries were not bound to officially appointed rules and lines of action. Their very unprepared- ness brought into service every avail- able type of plane and engine and both have grown amazingly under the spur of dire necessity. • This versatility and adaptability has been shown itt all other lines of military activity. Greater and more powerful artillery has been brought to bear upon the German lines, means have been found to counteract the de- vilish innovations of "frightfulness" —the attacks by gas and fire—and now comes the startling announcement of an armored monster in the service of the British that sweeps over the battlefield despite trenches and en- tanglements, making easy that roll- ing -hack process that is becoming so serious for the invaders of French and •Belgian soil. CLIMATE AND ARCHITECTURE. • The Roof Is the Most Important Part in House -building. Architecture has been affected by many influences, such as race, cli- mate, accessibility of materials, re- ligion and social conditions. An in- teresting. article on the subject ap- pears in a recent issue of the Builder, in which it is shown that climate is the principal influence in determining the type of roof and of windows. The roof is the more important, for the history of architecture is very largely the history of roof -building. A cli- mate such as that of Egypt, which is very hot and has only a slight tea - fall, demands a flat roof, which is the simplest way to protect a building from heat. As the exclusion of moist- ure is of secondary importance, sloping roof is minecessary. To ob- tain light only small openings are used, since it is natural in a hot and very gunny climate to prefer a dim light as a relief from the glare out- side. The flat roof also affords an agreeable place to sleep during hot weather. Greece and Italy have bril- liant sunshine, but less heat and more ram than Egypt: The consequence is that a roof sloping enough to carry off the rain water is a neceesity. The slope adopted for the roof settled the proportion of the pediments. The na- tural method of excluding ram wa- ter from a building with a pitched roof is to let the roof plane project beyond the external face of the wall, and thereby to cover the joint be- tween roof and wall. As a result we have the corniee, which may be said to have sprung frotn an absolute eon- Structive neeessity- In northern countries, where tlitre is More rain and occasional snow, steeper roofs than those used in Greek and Roman buildings are required; windows are larger, and details, to be in keeping* must be bolder. Adds to "the Joy of Living- It isn't alone the deliciously sweet nut -like taste of Grape. Nuts that has made the food famous, though taste makes first appeal, and goes a long way. tut with the zestful flavor there is in GrapeNnts the en- tire nutriment of finest wheat and 'barley. And this includes the rich mineral elements of the grain, necessary for vigorous health—the greatest joy of life. Every table should have its daily ration of ra , s IR cm) ts "There's a Reason Canadian Pustule. Cereal Co,, Ltd., Windsor, Out, tay*NWitt22$N ;0 • and !wadi* WO* ot oh px,141f4t, W, ..,4 tYitiiimT,411itt twgts:JAT„tileitiet 1;:t.,,,,r:l.:::::::: 1::41.7111:;;;;ItIL:itap, :t dont, Pool eb/7+ inoro raorter my or Sm. . . von warei.o. We bur more faro Irmo brolonors II:i V. 022a VT 6,21 0242 Ore i2onio In Caned,. V alloort'OVMDIM Vid• 081)140(1) , FREE Aira kg1,7%Ltstpr q n2 Sue on real) q Adtbra OA tOn41/ 41 Iliallgsty tor !Ay o Book(8'a 22402? B.JOHN HA!LAM larinfteci` k A, 202 Hallam Building, Toronto. It t>..),I&W.Mt,.'%'*L'44ItViIIiDigtiatklzk'z,' gether to a fine paste. : Boil the broth in which it was cooked devil to about a teacup, add it to the meat, and add the juice of one lemon for each'peund of liver used. Pack firmly in small jars and cover well with melted lard. Slice cold when needed. • • Souse is •a dish much relished and may be made of waste bits ,of meat such as the lean from the jaws, ;the legs, feet, ears, or heart and tongue. Simmer the meat in weak salt water till very tender, drain from the liquor, remove all bones, peel the tongues, pack in glass cans, cover with boiling vinegar that has been weakened and spiced or flavored to taste, seal air- tight. This is nice to use during the spring. When net relished prepared in other ways, the bits of meat from the heads can be made up into mince meat and canned while hot for use when needed as it will keep nicely until raidstim- mer. Home -Made Relishes. Catsups and similar relishes may be prepared at home at a inuch lower price than you pay for them in the stores. '.They are easy to make, and are wholesome. Catsup should be cooked in an enarrielwate kettle or a porelain-lined receptacle, because the copper vessels are not re/iable. The effect of slowly boiling vinegar in a copper kettle is likely to be injurious, if not actually poisonous, Jars and glasses containing canned fruits, such as jellies, earns, preserves and conserves, should be quite spotless on the oubside. Inspect these jars regularly so as to be. sure that none of the contents are fermented or sour- ed. These processes cause a running over and leakage which make the shelves very sticky and unpleasant.- also attracts ants and "other inseets, When •you find that yourepreservettlept are beginning to show signs of fer- mentation, it can be stopped •some- times by putting the affected jars in a kettle and boilingthern overagam. They may not be so perfect as to color and taste afterward, but they will not be really spoiled. There is no harm in really trying this, anyway. To Light a Fire Quickly. While we do not approve of the dangerous and•all too common practice of lighting fires -with kerosene, in any manner, those who are in the habit of doing so, may make the operation much safer by pouring a half-pint of the kerosene into a quart can, just before retiring for the night, and standing three or four corn -cobs on end in it. The next morning they will have absorbed much of the oil, and may be placed in the stove, ander- neath other fuel, Close the stove and touch a lighted match to the saturated cobs, and a good blaze will be started up at 'once, without the danger attending the us- ual way—that of pouring oil all over the wood, or lighting the small wood, then pouring the kerosene on the blaze; either of which is extremely dangerous. "4." -at-K4TYP x_ !MADE iN CANADA CONTAINS NO ALUM altaaae „ • ,,,,tefekts,efritere-, e e'..e leaf' a44. stel e meals; they will make side dishes to help out with the lunch. Save the scraps of fat meat and bones; they will be handy to quicken a slow fire in the morning. Never waste the drippings or meat essence in the frying-pan—it will, make a savory brown or creamed gravy. A teaspoonful of powdered borax added to the water in which •clothes are rinsed will be found to whiten them considerably, There is poor economy in buying cheap blankets; an all -wool blanket not only outwears the cheaper one, but is much warmer, When 'cream doeSn't "Whip," stand it where t will get very cold, then add to it the whole of an 'egg, and beat them together thoroughly. Suppose you have made your gravy, toup,'or stock too salty, stir in a lit- tle caster sugar. A grated raw potato will disguise a salty taste. in soup. Prevent the after odor from clean- ing, with. gasoline by using one-third vinegar. This will prevent a circle from forming around the place clean- ed. Vegetables that contain little starch such as onions, carrots, turnips, tom- atoes and cabbages, can be eaten by stout people without fear of gaining flesh In mixing any pudding madewith batter, you may add too much liquid if you are in a,harry. If your batter is boo thin thicken it with white bread - crumbs. , A good y.to serve the left -over ,chicken is to make a biscuit crust, the Siune as for old-fashioned short -cake. "eld .the chicken .between ancl. pour gravy on thewholee ' • Theesteel rod from an old umbrella' or parasol will . make an excellent plant, supporter next, summer, and if painted men will leek well. The ribs, too, may be brought into use for a similar , service. • To I • fii y p* e •y out three pounds of pure lard and two pounds of cold suet; strain andenix to- gether. This makes very nice, rich piecrust and is very much healthier and cheaper than clear lard, When you turn out a very light boil- ed pudding it is apt to break. Don't send it to the table like this, but coat it with meringue made from the white of an egg beaten stiff with an ounce of caster sugar. Put it into the oven long enough to brown the meringue hghtIy, then decorate with glace cher- ries or angelica strips. Rust stains, no matter how bad, can be easily removed by putting vinegar and salt on the stain and placing it in the warm sunshine. Repeat this un- til the stain is removed. The vine- gar and salt (together) are very ac- tive and will remove the stain more quickly than le/lion and salt, Take a spool and place on the ma- terial to be marked and with a lead pencil mark half way around the spool. Then lower the spool a little to form the scallop and mark half way around again. Continue in this way until you finish marking your material. Any size scallop can be made by using larger or smaller spools. No matter how careful you may be when cooking, it isn't always easy to prevent things going wrong. But Household Hints. Scald new brooms in hot suds to toughen the fibre. A little vinegar will soften the roughest of hands. To remove iodine stains on clothing sponge freely with ammonia. White enamel paint will cover a multitude of sins at small expense, Add it minced sweet pepper bo the potato salad. It gives a good flavor. Celery roots, boiled, cooled and cut into dice, make a very acceptable salad. The only way to keep food hot after it is dished up is to have metal dish covere, Olive oil. is exceedingly nourishing and healthful, and children should be coaxed to like it. If washing pawders are used in the washing of linen, it will go bo pieces in no time. Salt meat is not so nourishing as fresh meat and should not forin large part of the diet. If your thread insists ir, knotting, unthread your needle and thread it from the other side, A teaspoonful of baking powder to every four eggs will make an omelet] of wondrous lightness. When making cornmeal mush do not thicken it too much or it will be harsh and hard to eat. Save all materials left over from Tuberculosis a House Disease, Now that winter is coming on, there will be a disposition on the part of a great many people to prepare for its advance by making their houses air- tight. They will do this for the pur • pose of making the house comfortable and to insure the health of the inmates against colds and diseases believed to' be incident to winter. They will bank the house around with man ere or, dirt and put storm windows on, to- gether with storm doors, to, if pos- sible, keep out the cold air. These precautions, however, are directly opposed to sanitation and good health, Instead of preventing housekeepers sometimes set a spoiled tract, they but contribute to them. colds and diseases of the respiratory. n Tuberculosis is a house disease. The dish aside as "wasted," or eat it i very might be remedied if they knew what fact that patients are taken into its unpalatable form, when the trouth ble I e open air for treatment, is sug- gestive that the open air should be to do. Suppose your boiled custard a very cold basin, and beating it brisk- to the sleeping rooms, The open This is especially true with reference admitted into the .dwelling, curdles, for instance, try putting it in freelY ly. Another plan is to add a tea- spoonful of coraflour, mixed to a paste sleeping apartment should be provid- ed. No bedroom but that should , with water. Cook this for a few 1 minutes, then strain the thickened I custard into a glass dish, KASHA THE SMASHER. I Something About the Famous Russian General. The Russian soldiei's nickname for I General Brussiloff, the man who has driven the Austrians before him in Galicia in a dozen battles, is "Papa Kasha." "Kasha," a writer in a Brit- ish periodical tells us, is a breakfast dish greatly beloved by the Russian soldier. It is made principally of dry buckwheat mixed with sour clotted have an abundance of air admitted to it whenever occupied. A thorough renovation of the house from basement to garret should be made, with such disinfection as may be available in making the borne healthful. The ventilation of bed-, rooms should be constant, as it re- quires a vast amount of fresh air each hour for an adult, 3,500 cubic feet. It requires 3,000 cubic feet each hour for a youth and about 2,500 cubic feet each hour for a lit- tle child. In this connection, itmight be well to state that the proper care of the body, such as frequent bathing and nutritis milk, and Brussiloff was the first to ous diet are essential, especially with introduce it as a regular ration for growitg children. The hygienic environment of the home is of first consideration in the prevention of all kinds of diseases, es- pecially of the respiratory tract. In the combat against tuberculosis, the most potential factor is the fresh air. Of course, people should be kept warm while sleeping, and ample arrange- ment should be :made for the prop- er protection of the body, but It is de- sirable to utter this note of warning, that as winter approaches, the peo- ple should not relax their sleeping in the open air, but should rather pre- pare to continue this throughout the winter. the Russian soldier. Although his name was not widely known before the recent campaign, General Alexei Grussiloff has for some time been recognized in Russian mili- tary circles as a brilliant strategist and tactician. When the war broke out he was in command of the 14th Army Corps on the Galician frontier, and he took 'a prominent part in all the earlier operations in that part of the eastern front. Early in April last he succeeded General Ivanoff in command of the southern Russian army; and at once he began to prepare assiduously for the great offensive, Trained as a cavalry leader, he in- sisted that that army, must play a prominent part in his plan Of opera- tions, Only through cavalry, he said, could a rout, as distinguished from a mere withdrawal, be assured. And only cavalry, he thought, could act as quickly as the occasion would demand in the broad intervals of open country between the lines of the en- emy's intrenchments. The Russian military wiseacres shook their heads. But Brussiloff had shown marvelous skill and adapt- ability in manoeuvring large bodies of men, and he was permitted to have his own way. The victorious commander, like most of the other successful generals in this war, is well advanced in years; he is sixty-four years of age. His vitality, however, is amazing. He is reported to be the picture of health at present, in spite of sixteen hours' work a day. In all weathers he will inspect his troops and visit the vital points along his front. If his motor car cannot take him where he wants to go on account of the bad roads, he will continue his journey for many miles if necessary on horseback. "We have undertaken a big opera- tion, With God's help we will con- duct it to a successful conclusion," was all he said when he was congrat- ulated on his victories. Brussiloff is a man of very few words. In Ukraine, Russia, it is the maiden who makes the marriage proposal. nenivisuentoerzer...msemeoossolusarft4voixemimcwraaltzaon......anwevr,orsatwor Na Pooh VOMACY: "Shut up, Alf.! Can't yer see the blighter don't understand naglisht and it's a blinkirt' shame to waste sil that gogd. bad language Jt '1."—London Bystander, ' Health Notes, Flowers with a heavy fragrance are not pleasant in the sick room. A raw onion applied to a wasp - sting will allay irritation, pain and swelling. If you get a fish -bone in your throat swallow a raw egg; it will car- 18away; The temperature of a child's sick- room should never be under 60 de- grees nor above 65. A pinch of salt on the tongue, fol- lowed ten minutes after by a drink of cold water, often cures a headache, For asthma: Saturate old-fashioned brown wrapping paper in saltpeter solution; dry and burn. Inhale the smoke. If a severe bruise is treated imme- diately by applying cloths wrung out of very hot water there will be no soreness, and it will not turn dark. THE VICTORIA CROSS AWARD. The Coveted Honor Is Never Con- ferred Conspicuously. It is a pathetic circumstance that two of the three Victoria Crosses be- stowed in the award to men of the fleet, as an outcome of the Jutland battle, pass to the families of men who did not live to receive the deeor- ation in person. What gives the Vic- toria Cross its peculiar distinction among military honors is that nothing short of an absolute disregard of the risk of life establishes a title to it. It is never conferred promiscuously, and it runs no risk of being exhibited for sale with cheap jewelry in a shop win- dow. The only price is sacrifice, and with most of the men who have Won the coveted distinction it is scarcely possible that in the hour of glorious performance they gave a single thought to the reward. Nelson's hero- ism is hardly the less sublime if he exclaimed "Westminster Abbey or victory!' on the eve of a battle. But there is a type of man with whom the thought of glory and the instant im- pulse to obey the voice of Duty are strangers to each other, The vast majority of the roster of heroes who have worn the emblem of Crimean cannan-metal, with its royal crest, crowned lion, and the words "For Valour!" have incontestably belonged to the order of "the noble living and the noble dead." Octopuses have been known to at- tain the extraordinary length of seven. ty feet.