HomeMy WebLinkAboutZurich Herald, 1955-05-12, Page 7TIIIIMN F
As areas become more densely
populated adequatesources of
Water for household and indua-
trial purposes must be found.
Unfortunately many of our
rivers have become contaminat-
ed by wastes from household
and industrial waste water, As
it is often necessary to use water
from such sources it must first
be made safe, otherwise disease
such as typhoid may be spread
(n the water supply.
* ts,
Suspended material may be
removed by settling and filtra-
tion, Settling is carried out in
large tanks or reservoirs, the
coarser material, mud, sand,
etc., being allowed to settle out.
Fine suspended or, colloidal ma-
terial may be precipitated by
the addition of aluminum salts,
after which the water may be
passed through beds of sand
which act as filters in removing
the finer material. These treat-
ments are necessary - in areas -
where the available water ,con-
tains suspended material. In
regions fortunate enough to
have a source of clear water,
free from suspended material,
suck treatment is not needed.
s: * $'
The final treatment whether
the water is naturally clear, or
clarified by artificial means, is
chlorination.
*
Chlorine is a heavy greenish
yellow gas having the property
of forming hypochlorous acid
when dissolved in water. This
substance is very active chemi-
cally, reacting with organic ma-
terial in water and having a
germicidal effect on any bac-
teria present..
e, * t<
In practice, liquid chlorine is
metered into the water supply
after chemical tests. have , deter-
mined the amount necessary.
The concentration of chlbrine is
estimated in parts of chlorine
per million parts of water. A
slight excess of chlorine or "re-
sidual" is allowed, usually about
Ise part per million.
* * ,
Attempts on the part of pub-
lic health authorities to imple-
ment chlorination of water sup-
plies usually meet with opposi-
tion from varioussegments of
the public. Since the arguznents
against chlorination are usually
based on faulty premises, it may
be interesting to discuss them.
The most common statement
"chlorine is poisonous, there-
fore it should not be used" is
apparently based on the fact
'that elemental chlorine is an
irritant gas, and will if inhaled,
have serious effects on the
lungs However, chlorine does
not appear in drinking water in
the gaseous state. Being a very
active element it combines read-
ily with organic and other ma-
terials present in water. In this
form it is no longer a gas, nor
is it an irritant in the concen
tratior normally used, measured
in parts of chlorine per million
of water. In the combined state,
chlorine in water is no more
toxic than is table' salt, another
chlorine compound, of -which the
average individual uses consid-
erable amounts,
e: ' * *
The unpleasant flavour said to
result from chlorination is oddly
enough due to the use of insuf-
ficient chlorine in the treatment
of material present, a sufficient
excess must be added to give a
"residual" of chlorine. Other-
wise the• chick phenols formed,
by reaction of chlorine with
organic material will persist,
causing unpleasant flavours.
No ill effects have been found
to result from absorption of
chlorine from drinking water, so
there is no cause for fear in this
regard,
* * *
In summer camps, farms and
homes using well water or
water from sources open to con-
tamination, it is a wise precau-
tion to chlorinate the home sup-
ply. This may be accomplished
by the addition of an few drops
of any commercial hypochlorite
solution to each gallon of water.
No flavour results, but the water
is renderedsafe.
A saving of 256 hours of labor
and 42 miles ofwalking in a
year, resulted, from changes in
chore routine eon a dairy farm
at a cost of less than ten dollars.
This new routine saved almost
one month a year in chore time,
reports the Economics Division,
Department of Agriculture, Ot-
tawa, after a study of labor costs
on over 1,000 Ontario dairy
farms,
In 1949 the owner of this
dairy farm became a member of
the Dairy Herd Improvement
Association of Ontario.. Shortly
after receiving some literature
on the time and, motion tech-
nique of studying dairy barn
chores he decided to enlist the
help of a friend who was in
sympathy with his aims. While
the farmer went about his tasks
in the usual manner his friend
recorded the time required for
all jobs performedand the dis-
tance travelled,
. m . * er
On analyzing the results, it
was revealed that the operator
required only 6g, minutes and
354 steps per cow per day to do
the summer chores. A similar
study during the winter months
showed that 14% minutes and
636 steps were needed per cow
per day to do the chores. The
farmer was not satisfied, so with •
a very few minor alterations at
little expense, increased his
labor efficiency to the extent
mentioned, and still maintained
the high quality of milk that
had always been produced,
* ,e*
Changes in chore routine such.
as those tried by this dairy
farmer can be made on any
farm. Usually it requires, only
a questioning attitude towards
every part of the routine and
recognition of the need for a
change. For further informa-
tion on this subject write to the
Information Service, Canada
Department of Agriculture in
Ottawa and request Publication '
913 -Labor Analysis of Dairy
Barn Chores.
OPTTMIS't'IC
Two friends who hadn't met
for some time bumpedinto
each other unexpectedly. "And
how's business?" asked one. '
"Didn't you hear?" was the
reply. "I lost the lot' last year.
The place was burned down and
I . wasn't insured."
"Too bad,' commiserated his
friend. "But how's the wife?"
"Dead," was the mournful re-
ply., "Knocked down by a bus'
"Oh, I'm sorry -what about
the family?"
"Too bad! The boy has landed}
himself in prison:"
"Well,' said the friend, trying
to sound cheerful, "and how are,
you doing yourself?"
"Oh, fine," came the breezy
reply. "I've got a new line, I
sell lucky charms."
2, Search for food 34,}tubbed out
N.Tktaca�v dG Short -napped
CROSSWORD
PUZZLE
AMIOSS
1. Undeveloped
flc n er
4. Magician's
stink
8. Card game
19. 'Before
13. Opposite or
aweat,her
14, Spokon
16. Tnrkiaa
otfleer
16. Roman date
17. Vary
1R. Tell
20, old reestrai
note
82. By man of
88. Treat
07. Challengers.
60. Surgical
instrument
Wing
82, Atnerioa*
Indian
23. Antics
07, Aftersangs
40. Flimflam
41. Boy
49, Timber tree
43. wreath
47. In addition
60. Slave
62. Anger
63, Condor*
*
64, Bobbin
55. Variety of
lettuce
00.010
07. Corrodes
lis, wnoWN
8. T.ndurs
it Press.
3, Bargain
4. Table
attendant
6. Shrubs
6 Dorn
7. Abandon
10. Shred of cloth fabric
11. Palm leaf 80 Globe
8'l Monkey 07 tate
1. elued tt. sea get 38. Jury Mtn
94. F'ootleaa 39. Harem room
animal 44. Omni lig' cubes
95. Cecent 46. CnPid
00, Son of Seth- 40, Botch
27. b'reeb-water 47, ihlible seed
fish 48, T.oiter
28, wolfhound 49, T9mnlny
29. blegroorrd a* 0rv,,,,
,itn wer ebeWilefe eta this :page,
• 1*
as ion Hints
is
78
G
c8
ARNEL, THE- NEWEST OF MADE FIBRES, has been woven
into this yellow flannel olternison dress. The tunic top features
standaway: necklinieilleisede-ve4-ease Ostraizo bow. The slim
skirt has a back for walking ease. This dress was shown at
the "Panorama of Canadian Fabric and Fashion" April 21
to 23 at the Montreal. Mount Royal Hotel. The event was
sponsored by the entire Canadian textile industry,
WIDEN
TlU 11
4 Gordon S'atith
44
Save it and Dig it in
One of the very best substi-
tutes for manure is humus,
which is simply a fancy name
for any vegetable refuse, grass
clippings, weeds, straw or even
clean garbage, which has been
mixed or covered -with soil, piled
in a corner, watered occasional-
ly and allowed to decompose.
This process is called composting
and every experienced gardener
will have a compost heap hidden
away at the back of the garden
where this decomposing or rot-
ting does on. The process is
hastened by an occasional soak-
ing with the hose and also with
some of -tial bnarg.rja.
parations available at any seed
store. To the compost heap we
can also add some chemical fere
tilizer, mixing this well with the
rotted humus.
The careful gardener will not
waste anything that will rot
down. All weeds, either pulled or
cut, any grass clippings or leaves,
are piled on the compost heap, or
if we have not such a thing,
they will be dug under right in
the garden and: immediately.
This material will add loose bulk
to any soil, making light sand
more .retentive of moisture and,
loosening up clay and making it`
more friable or easier to cult!-
vate. From a Little Space
It is simply astounding the
Amount • of vegetables that can
be produced from a little plot
ten to twenty feet each way, And `.
not only is big volume possible
but there is another advantage
and that is high quality vege-
tables ready for salad or pot
right at the • door. It is usually
possible to buy vegetables
cheaply in this country during
the summer months, but no mat- i
tee how close the corner fruit
store is, it is just impossible to
get certain things that compare
in freshness with those harvested
'from our own garden. Take peas.
or corn, or lettuce or radish, all
these, vegetables riuictc?;g lose
er 'ftesainess. be a ,few hours,
and in the city we are lucky to
get vegetables less than 24 hours
old, they start to dry out and
get tough. Their natural sugars
turn to starch and despite water
and special wrappings they lose
-crispness. And as for vitamins,
it is a well known fact that they
are among the most perishable
things' known to man,
For a Real Show
For the average flower gar-
den, whether big or small, plant-
ing -in clumps is recommended
by those with experience. 'rite
means, instead of single plants
or straight rows, we set out a
group of • one variety and poss
ibly colour, Where space is Lim
ited this will mean only two or
three asters, zinnias, marigolds
balsam, and so on, in one clump
or group, then something else,
and so on until the whole bed
is planted. Generally the taller
things go at the back, the med-
ium in the centie, and the little
edging things like lobelia, alys-
siuin, dwarf zinnias, }marigolds
and so on, in the front, But it is
well not to be too particular,
mere and there we bring some
of . the taller things forward.
This all makes for informality
and if we plan a little, for con-
tinuous !'gloom, a variety of col -
Points To Check
When guying Meat
How would you sore .at a
meat -judging contest? If you're
about average ,among Canadian
housewives, you buy close to
600 pounds of meat a year. Arad
if you shop at self-service
counters, you are judging meat
several times a week. All this
experience should make you
something of an authority. But
if you are doubtful, here are
some pointers.
When buying beef, choose cuts
that are a deep rather than a
bright red. Be sure the texture
is velvety smooth, not wet and
shiny, The fat should be thick,
white and hard -never yellow
or a creamy shade, Scrutinize
the bone, too. It should be pink
with a soft -looking covering, If
it's a rolled roast for Sunday
dinner, the lean should be well
marbled with veins of fat. An
important point to remember
about self-service red meats is
that they must all be packaged
when the appetizing color is at
its brightest. This is from 15 to
30 minutes after they have been
cut and exposed to the air. So,
that deep red color is a fairly
accurate guide.
The only difference between
prepackaged cuts and meat old
at service counters is in the
trimming. Usually ready -wrap-
ped cuts are trimmed a little
closer. Tranparent wrapping
materials such as cellulose film
reveal meat in its true quality
and color. They are the shop-
per's invitation to pick up the
cuts and examine them closely.
Color again is the key to pork.
A pink color means fresh meat.
But check the fat and texture,
too. .Pork fat is a reliable indi-
cator of the meat's flavor and
tenderness. It should be thick,
white and wax -like. Fat which
es yellow, thin or soft looking is
ndt characteristic of first -grade
pork. The lean portion should
be fine in texture.
Veal is also bought by color,
but the shade is more dificult to
describe. Some authorities re-
fer to it as a creamy beige -pink.
Don't be tempted by veal which
is too red or coarse-grained. As
a rule, this kind of meat has
very little fat, but what there
is should be delicate and clear
white.
The color key to the. best lamb
is a medium. rose. The lean is
a lighter shade than beef and
should never be a dull or a
muddy red. The texture is fine
and smooth and the fat very
white, thick and hard. As the
season progresses lambs grow
larger. So the biggest chops and
legs are not always the -tastiest.
A leg of lamb shouldn't weigh
any more than seven pounds.
General darkening of un-
cooked meat is usually caused
by, insufficient oxygen, resulting
in gradual evaporation of the
juices and shrinkage. Special
"Celophane" films have been
developed to retard dehydra-
tion by permitting the proper
transmission of oxygen, Beef,
pork, veal and lamb packaged
in these films will maintain
their fresh color up to 48 hours
when kept at a temperature
hovering around 32 degrees
Fahrenheit.
Any spotty discoloration which ,
might occasionally be found can
usually be attributed to foreign
matter or the presence of bone
dust or unsanitary handling of
meat. However, since prepack-
aged meats are bought or re-
jected on appearance alone, re-
liable' butchers are alert to the
critical importance of careful
and sanitary handling.
Actual time -studies reveal
that a shopper can go through a
DAY SCilOOL
LESSON
Barclay Warren, B,A., Bob.
IL Barclay Warren, IB.4.., 11,0.,
Vzzialh's Strength and Failure
2 Chronicles 26i3-5, 16-2L
Memory Selection: The Lord t6
in his holy temple; let all t
earth keep silence before hinge
!Habakkuk 2;20.
Uzziah ascended the throne of
Judah at the age of sixteen. Hei
- continued as monarch for fifty-
two years though for a consid-
erable period 4otham was the
real ruler. The length of his reign
was exceeded only by that of
Manasseh, a later king of Judah..
Uzziah "didthat which wars
right in the sight of the Lord, -
and he sought God in the days
of Zechariah, who had under-
standing in the visions of God:
and as long as he sought this
Lord, God made hiznto pros-
per." He overthrew his enemies
and strengthened his defenses.
The record of the things that
were done in Judah 'sounds al-
most like a list of the things we
do today - buildings, roads,,
wells, farms, flocks, crops - all
on theway to improvement and
prosperity.
But "it takes a lifetime for rs
man to go right, for a man can
go wrong in a day." "When he
was strong, his heart was lifted
up to his destruction; for •
transgressed against the Lord
his God, and went into the tem-
ple of the Lord to burn incense
upon the altar of incense." When
the priests opposed hien he be-
came angry. Then God smote him
with leprosy and he hasted to
leave the temple. The rest of
his days he spent in a separate
house.
Success is often more dang-
erous than adversity. Men are
prone to become lifted up in
pride and forget God. "Pride
goeth before destruction and a
haughty spirit before a fall/'
Proverbs 16:18. How many have
fallen!
Uzziah's spirit is still sinful
though the particular deed
would not have the same sig-
nificance today: Since the rend-
ing et the veil at the time for
Jesus' death the way into the
immediate presence of God is
open to all. "Having therefore,
brethren, boldness to enter intte
the holiest by the blood of
Jesus, by a new and living way
-let us draw near with a trues
heart in full assurance of faith!'
Hebrews 10:19-22.
---mr
self-service meat department to
41 per cent less time than she
spends at one with butchers in
attendance. Sensitive or timid
souls sometimes prefer self-
service simply because it allows
them to choose without embar-
rassment the cheaper but highly
nutritious cuts when they have
over -spent their housekeeping
budgets on other victuals.
tipsidadown to prevent Peeking
CAUTION . - AND NOW) -- Swarming bees on the yellow sector
of an EI Centro, Calif„ traffic light emphasized "caution" to
everyone approaching. The bees were attracted by the light
and built the "beard" (arrow). The left only when removed by
hand into a cardboard box by Morgan Short, a Caliptltria farmer
who happened to be passim,