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HomeMy WebLinkAboutZurich Herald, 1916-10-26, Page 3NOTES AND GOMPAENT5 Much ill-judged criticism of Bri- tain's part in the war would never have been uttered had the critics tak- en the pains to acquaint themselves withthe facts In the first place, the most obvious sphere of British ac- tion at the beginning of • the conflict was the sea Her army was small in comparison with the , armies of her neighbors; but she had a powerful navy, and it had been fortunately mobilized in home waters. Thus it was able to shut the German fleet in its own ports, to drive German com- merce from the ocean and to insure the safe transport of troops. The last-named task was so essential to the success of the Allied operations on land that it is no exaggeration to say that its fulfilment averted an irrepar- able disaster. More than she did then Britain could not have been expected to do. She had neither the men nor the muni- tions. Thus bhe burden of the fight on the west front inevitably fell on France. That was her allotted duty, and nobly she has performed it! Yet it must not be forgotten that the Bri- tish and Belgian troops, though un- able to clear. Belgian soil of the Germans or to hold the important port of Antwerp against an over- whelming force, nevertheless held the coast from Calais to Nieuport with great valor and checked every effort to flank the French lines. And again the British control of the sea prevent- ed the Germans from using Antwerp as a naval base. Otherwise the case of the Allies would 'soon have been desperate. The German hatred of England is not unconnected with a realization of the fact that her com- ing into the war robbed Germany of an easy victory. By her sea power she prolonged the struggle and gave Kitchener the chance to raise, equip and train the army that is at last showing' its mettle in the field. To do that took time. There were "slackers," to be sure; there always are. There were labor troubles which revealed a singular lack of patriotism. Yet the total results compel admira- tion. After leas than two years Great Britain has something like two million men at the front, well trained and full of enthusiasm. Nor is this all, From the very beginning the flower of her youth gave them- selves to the cause of their country and of freedom. There are awful gaps in their ranks now, but those who knew and loved. them are grate- ful for such a record of valor and de- votion. The charge that either they or those who have been all these months waiting the word to fight fail- ed in the full meashre of service is the offspring of ignorance. As Maj- or General Maurice has pointed out, there was nothing for them to do but wait. Why, it is asked, were the French left to withstand the assaults at Verdun alone? The answer is easy. It was all a part of the Al- lied strategy. The plan of campaign contemplated holding the British in reserve until they were needed. If even now the British advance is slower than the French, it is for a reason whish is no discredit to the British troops. The physical fea- tures of the country have to be consid- ered, and also the nature of the Ger- man defenses. This part of the Ger- man line is stronger than that in the south; the attack had been better pre- pared for there. Nor it is any time to gain ground by the needless sacri- fice of fire. In no part of the offen- sive on the western front is that con- templated. It is rather by the slow, steady, determined pressure of an ir- resistible force that the Germans are to be driven back. In such a move- ment the British are doing their full share. Japan's Factory Law. Japan's new factory law which be- came effective September let affords food for thought. By its provisions a ten-year period is established dur- ing whch an employe may be worked 13 to 14 hours a day. There are 40,- 000 0;000 children between 12 and 14 years of age and more than 100,000 children between 14 and 16 who work in Jap- anese factories. A skilled workman receives about 40 cents a day and the scale runs down to a few pennies to young children. Japan has just in- stituted a new freight line in which to transport her products to foreign markets. This is the sort of com- petition which is preparing after the war sets world trade channels open. In the Future. The Student—This is an odd monu- anent--this small pillar with a ring in lilt, I wonder what it was designed to commemorate. The Archaeologist—That was not a Itionurnent.., That was a hitckring post use during the horse age. A clear, bright eye in any fish is a nark of its being good and fresh. "Faulty Nutrition and Elimination "—these are the cause of the most of the ailments that afflict human beings. Too much indiges- tible food and lack of power to throw off the poisons that come from indigestion —these lead to a long line of distressing disorders. Avoid them by eating Shredded Wheat Biscuit -- a simple, elemental food that contains all the body-build- ing material in the whole wheat grain, including the bran coat which keeps the intestinal tract healthy and clean. Delicious for any meal in combination with sliced peaches or other fruits. Made in Canada WAS INVENTED IN 1543. Spaniard Really First to Build Suc- cessful Steamboat. Fulton is famed as the inventor of the steamboat. Authentic history at- tests that he was not the inventor, declares the Philadelphia Inquirer. In 1543 Blasco de Garay, a sea cap- tain of Spain, exhibited in the harbor of Barcelona, in the presence of Charles V. and his court, a steamboat capable of a speed of three miles an hour. For nearly two 'hundred years Blas- co lasco de Garay's invention was lost sight of, and not till the end of the eight- eenth century was the subject taken up again. European scientists 'be- came interested, and the result was the construction of a steamboat on the River Saone by Marquis de Jouf- frey in 1759. In 1788 Patrick Miller of Scotland built a steamboat. It succeeded ' so well that a larger one was built in 1789, when seven miles an hour was made. Eventually Robert Fulton built the Clermont, which made its trial trip in 1808. Robert Fulton has the fame of an invention that belongs to Blasco de Garay, who antedated Fulton by 265 years. MOST BEAUTIFUL ROYAL GIRL. Rumanian Princess May Become the Queen of Greece. The people of Rumania are very proud of Princess Elizabeth, the eld- est daughter of Queen Marie and King Ferdinand. She is very fair, like her beautiful mother, and has the same golden hair and blue eyes, and the same dark eyebrows. Her coloring and her upbringing have contrived to make Princess Elizabeth, who is just 21, look a typi- cal English girl. Her education has been largely English. She had Eng- lish nurses and indulged in English outdoor pastimes—riding, skating, driving and tennis. The Princess is a skilful driver and can be seen almost daily in the streets of Bucharest guiding her dogcart through the con- gested traffic coolly and skilfully. Though she can be vivacious and charming, Princess Elizabeth is si- lent rather than a talker, but when she speaks she shows thoughtfulness and shrewd common sense. She can read four languages. She has in- herited a love of art from her mother. As Princess Elizabeth is, perhaps, the most beautiful eligible royal girl in Europe it is but natural that gos- sips ossips should link her name with that of one prince after another. It is practically certain,'however, says an English authority, that the lucky man will be Prince George of Greece. The young couple are 'reputed to be very fond of one another and the match had the approval of their par- ents. It is said the formal announce- ment of the engagement was about to be made when war broke out. If the rumor is correct that King Tino is to abdicate in favor of the Crown Prince it is very probable that Prin- cess Elizabeth will one day be Queen of Greece, for Prince George of Greece would undoubtedly throw in his lot with Rumania and the allies. "Safety First" With Firearms. Each year the shooting season re- cords a long list of accidents due to carelessness of hunters in the forest and in the use of firearms. A gun go- ing off accidentally and killing the owner, climbing fences with the gun loaded and cocked, or shooting at a companion in mistake for an animal are stereotyped causes. With the knowledge of the danger of handling firearms, it is surely incumbent upon hunters to exercise every precaution and keep continually before them the motto "safety first." Not Mislaid. Doctor—Well, and how did you find yourself this morning. Patient—Oh, I just opened my eyes and there I was. AFTER A DAY OUT DOORS You can prevent chapped hands and lips by using 11 Tracie Mark Camphorated phorat Cream It allays all irritations of the skin. Sold in clean, handy tin tubes at chemists, department and general stores everywhere. Refuse substitutes. nlostiated booklet free on newel. 6HESSEBROOGH MIG. CO. (Consolidated) 1880 Chabot Ave. Montreal ST. VITUS DANCE CAN BE EASILY CURED A Tonic for the Blood and Nerves With Rest All That is Needed. Many a child has been called awk- ward, has been punished in school for not keeping still or for dropping things, when the trouble was really St. Vitus dance. Thie. trouble may appear at any age but is most often met between the ages of six and fourteen. The most frequent cause of the disease is poor blood, aggra- vated by indoor confinement, or men- tal strain at school. Under these conditions the blood fails to carry nourishment to the •nerves and the child begins to show listlessness and inattention. Then it becomes rest- less and twitching of the muscles and jerking. of the limbs and body follow. A remedy that cures St. Vitus dance and cures it so thoroughly that no trace of the disease remains is Dr. Williams Pink Pills which renew the blood thus feeding and strength- ening the starved nerves. This is the only way to cure :the trouble.^•nd parents should lose no time in Irv- ing this treatment if their, child seems nervous or irritable. Mrs. Wm. A. Squires, Cannington, Ont., says: "My only daughter, now fourteen years of age was troubled for several years with St. Vitus dance. She was so bad that at times she would lose control of her limbs and her face and eyes would be contorted. We had medical advice and medicine, but it did not help her. In fact we thought the trouble growing worse, and final- ly we had to take her from school. About a year ago we began giving her Dr. Williams' Pink Pills and by the time she had taken five boxes she was completely cured, and is now a fine, healthy girl. I firmly believe we owe this to Dr. Williams' Pink Pills and are very grateful for her restora- tion to perfect health." You can get these pills from any dealer in medicine or by mail at 50 cents a box or six boxes for $2.50 from The Dr. Williams Medicine Co., Brockville, Ont. DREAM RESTORES HIS SPEECH. Welsh Soldier Recovers the Power in London Hospital. Many remarkable instances of the recovery of soldiers of the power of speech, lost through shell shock or wounds, have been told. The latest is that of a Welshman, Private Morris, who had his voice restored in a dream. 'He was injured during the battle of the Somme, and on recovering con- sciousness found that he had lost the power of speech. While in a hospital in London he dreamed that he was back in the trenches and that a shell burst near hint. He shouted at the top of his voice, and on waking was spoken to about it. To his astonish- ment he found he was able to reply, and he has now completely regained his speech. Dog Meat Eaten. Among the Chinese a particular species of dog is said to be reared for the table. It is a small dog of a grey- hound shape, with a muzzle much more elongated than in terriers. The flesh of black dogs is preferred to that of animals of any other color on account of the greater amount of nu- triment the black dogs are supposed to possess. Not .Dressed for Occasion. Phe Fond Mother (to adventurous offspring) ---Come away from the cliff, will yer! Do yer want to dash yer- self to pieces in yer best suit I F. MOST I M TIT E SEE 1SAT YI J GET fl COSTS NO MO- E T F ID W NIA KU k.'1 f V the ouse Useful I1ints and Q1eneral lnforma" tion for the Busy Housewife With Corn Meal. asdian Meal Bread.—One and one- half :cups Graham flour, one cup corn meal, one-half tablespoon soda, one teaspoon salt, one-half cup molasses, one and two-thirds cups milk. Mix and steam as Boston brown bread. thoroughly. The mixture should Crisp Corn -Meal Cake.—One cup • ' dropped from a spoon. Bake in sm in the oven until it is a delicate bro stirring frequently. Make the cream by mixing peanut butter w cold water, and heating. It should the consistency of thick cream. W thenut cream is hot, stir in the c meal, which should also be hot. B wn, nut ith be hile ore eat mills, one-half cup white corn meal one-half teaspoon salt. Mix the in- gredients n gredients and heat slowly until the boiling point is reached. It is not necessary to stir. Spread on a shallow buttered pan to a depth of about one-fourth of an inch. Bake in a moderate over until crisp. Apple Corn Bread.—Two cups white corn meal, two tablespoons sugar, one- half teaspoon salt, one teaspoon soda, one teaspoon cream of tartar, one and two-thirds cups milk, three tarb ap- ples pared and sliced. Mix the dry ingredients, add milk, and beat thor- ourghly, Add the apples. Pour into a well -buttered shallow pan and bake thirty minutes in hot oven. Fruit Gems.—One cup corn meal, one cup milk, one teaspoon salt, one teaspoon baking powder, one-half cup raisins, one-half cup currants, one- half cup cream. Cook the meal and salt in the milk for a few minutes. When cool add the baking powder and beat thoroughly. Add the fruit and cream and bake in well -buttered muffin tins .,43i#stonBrown Bread With Cream. -One cup rye meal, one cup corn meal, one teaspoon salt, one-half cup molasses, two eggs, one and a half cups thin cream. Sift the dry ingre- dients. Add molasses, yolks of eggs well beaten, and cream; lately, fold of such consistency that it can in the whites of eggs beaten stiff. lard thoroughly into the mixture Pour mixture into buttered mold, fork. Add a little means of a le le steam three hours; then bake one houe , enough to moisten the in a moderate oven. throughout, but not too much, Boston Brown Bread.—One cup corn must be crumbly. Spread on a b meal, one cup rye meal, one cup gra- and beat thoroughly with a rol ham flour, two and one-half teaspoons pinor mallet, is done with soda, one teaspoon salt, three-fourths biscuits, foldingiet,as it over frequent be cup molasses, two cups sour milk, or introduce air. Roll out about one and three-quarter cups sweet milk. hair inch thick, cut into small pi Mix and sift the dry ingredients and add the molasses and milk. Beat thoroughly and steam three and a half hours in well -buttered, covered molds. Remove the covers and bake the bread long enough to dry the top. This may be made also with one and one-half cups corn meal and rye meal and no graham flour. Buttermilk Waffles.—Three cups water, two cups corn meal, two caps wheat flour, one cup sweet milk, four eggs, two tablespoonfuls butter, two teaspoons salt, one and one-half tea- tablespoons butter, lard or a mi spoons soda, buttermilk or sweet milk of the two. Three teaspoons enough to thin batter. Cook the pour the cornmeal into a dish of meal, water, salt and butter together in a double boiler for ten minutes. When the mush is cool add the eggs, cakes on a greased pan. If pre red, these biscuits may be;mmade w cream or with butter in place of p nut cream, and chopped raisins be added, one cup being the ailowa for the quantities given above. Sour Milk Corn Bread.—Two corn meal. Twu cups sour m Two tablespoons butter. Two to spoons sugar, white or brown. and a half teaspoons salt. Two e One teaspoon soda. One tablesp cold water. There are two ways mixing this bread. By the first meal, milk, salt, butter and sugar cooked in a double boiler for about minutes. When the mixture is c the eggs are added well beaten the soda dissolved in the water. the other method all the dry ingr ents, including the soda, are m together, and then the sour milk eggs well beaten and the butter added. If the second method is lowed the cold water is not ne The bread should be baked in a low iron or granite pan for a thirty minutes. Beaten Corn Bread.—Three-fou cup white cornmeal. Three -fou cup of wheat flour. One teaspoo sugar. One-half teaspoon salt. tablespoon lard. Water. Mix sift the dry ingredients and rub be be all fer- ith ea - may nee cups ilk. ble- One ggs. con of the are ten col, and By edi- ixed and are Things to Remember. fol- Always use the coldest of dishes to eded.{serve salad on. shal- Dried fruits are safer bought in boub packages than in bulk. It is a. good idea to have regular rths ! days for each kind of work. rths If the shoes are too tight, the feet nful will get cold very quickly. One Peel onions under culd water to and prevent the eyes from smarting. the Warm gingerbread, cottage cheese and apple sauce are delicious together. Sprinkled on a carpet before sweep- ing salt will lay the dust and revive the color.' Coffee made with an egg has a rich flavor, which egg alone can give. Peeling a potato is like taking the cream from milk—you lose the best part. Butter for the cake should never be In warmed or melted, but beaten to a hot cream hot I£ bread is allowed to get too light before it is put into the oven it will and be sour orn- Olives and English walnuts ground ,rye together and moistened with mayon- g in : naise make a good sandwich cups 1 Orange peels thoroughly dried, then sug- put on a bed of coals, will shoot forth cake spikes of many -colored flames. one -1 Before putting a cork in a bottle Two put a few drops of glycerine on it. mix The cork will then be easily removed. salt. 1 A nice way to serve cream cheese boil- with salad is to roll it into a ball and rely place it on the side of the salad dish. the , Aways take the draughts off the meal ; kitchen range when you have finished n to : cooking a meal, thereby saving fuel. r or' place the cake tin inside a larger tin, n a place the cake tin inside a larged tin, with or in a dripping tin containing salt. thor- ; Onion juice—applied by rubbing the and freshly cut red omens across the sur- face to be pasted --makes a satisfac- tory strong adhesive for pasting labels on glass, tin or other metals. It saves time in packing school luncheons to do them always in the same place, with the lunch boxes, paraifine paper, sharp knife, and paper napkins all close at hand. T i1 E 5 then removed from the stove and when cool the beaten yolks of the eggs are added. Pour the mixture over the pie crust and bake until the' yolks are set. The whites of eggs are beaten with powdered sugar and the meringue poured over the fig pie and browned. Meringue Date Pie.—One-half pound of dates, two cupfuls of milk and one egg. The dates are heated slowly in the milk and as soon as soft are sboned and press through a colander. A beaten egg is added to the dates, or one tablespoonful of dissolved corn- starch can be substituted, if preferred, and poured on the pie crust. Be- fore it is removed from the stove a meringue can be added or it may be served with stiff whipped cream. Lady Baltimore Filling.—Three cup - f u1s of granulated sugar, one cupful of chopped raisins, one-half cupful of figs, one-half cupful chopped nut meats. The sugar is dissolved in boiling water and cooked until it threads, when it is poured slowly over the stiffly beaten white of an egg and stirred. Then chopped nut meats, raisins and figs are added and, the cake filled and iced with the mixture. Cholocate filling for layer cake. Two cupfuls of sugar, one-quarter cup- ful of chocolate, three-quarter cupful of milk, one tablespoonful of butter, one teaspoonful of vanilla. The grat- ed or chopped chocolate, sugar and milk are boiled over a hot fire for about six minutes and then removed from stove. Vanilla is added and the whole beaten hard until the mixture has become sufficiently thickened, when ''1 is poured quickly over layers. by vat- xture as it card ling aten ly to one- eces and bake in a moderate oven. camp this can be baked in a greased pan propped up before a fire. Gluten and Corn Bread.—Two one-fourth cups yellow or white c meal. Three-fourths cups gluten or wheat flour (preference bein order named). One and a half boiling water. One tablespoon ar. One-half yeast cake (or one if haste is an object) dissolved in fourth cup lukewarm water. P. water. It is not sufficient me to pour the boiling water over beaten separately until very light. Sift meal in a cold dish. If yellow the flour and soda together. Add the I is used, heat it a little in additio flour and the sweet milk alternately to I pouring it into the boiling Ovate the corn meal mixture. Finally addtmix meal and water and heat i double boiler. When cool mix ro buttermita. This mixture ise im- I bhe other ingredients and knead proved byd standing a short time. , oughly. Place in a baking tin Parched Corn -Meal Biscuits.—One bake when risen sufficiently. cup yellow corn meal, two teaspoons salt, two cups peanut cream, Put •— Pie and Cake Filling the meal into a shallow pan and heat Dried Apple Pie Filling.—Three e. i Pule of molasses, three cupfuls dried apples, one cupful of sour one cupful of sugar, three cupful our three-quarters cup -'TO END CATARRHAL DEAFNESS AND HEAD NOISES If you have Catarrhal Deafness or. head noises go to your drug- gist and get i ounce of varmint (double strength), and add to it i pint of hot water and 4 ounces of granulated sug r, Takg I table- spoonful four bales a day. Thio will often, bring quick re- lief from the distressing head noises, Clogged nostrils should open, breathing beoome easy and the mucus stop dropping into the throat, It is easy to prepare, coats little and is pleasant to take. Any one 'who, has Catar- rhal Deafness or head noises should give this prescription a trial, s. cup - of milk, s of tter, fl ful of bu one cupful of seedless raisins, two eggs, two teaspoonfuls of soda, one teaspoonful of powdered cloves, one 1 teaspoonful of powdered cinnamon. The apples must be soaked in water overnight. In the morning chop fine and cook slowly in the molasses for about two hours. Then remove from sbove and when cold add the other in- gredients. Beat the eggs thoroughly land stir them into the mixture and j bake in a slow oven. Dried Fig Pudding.—One-half pound. t chopped figs, one and one-half cups of water, one and one-half teaspoonfuls of sugar, two eggs and two table- spoonfuls of powdered sugar. The chopped Ergs are simmered for half an hour in the water, and when nearly finished, sugar is added. The dish is