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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,